Uzbek manti. Uzbek manti Food Uzbek cuisine manti

Content

Manty is a famous meat dish of Uzbek cuisine. Its composition is finely chopped fresh meat with fat tail, wrapped in thinly rolled dough. Traditional Uzbek manti are made from lamb; onions are added to the filling for juiciness. When serving, decorate with greens.

Dough

The dough for all varieties of manti in Uzbek is prepared according to general instructions. The following ingredients will be required:

flour – 250 g;
water – 250 g;
durum – durum flour – 250 g;
egg yolk – 2 pcs.;
salt - ¼ teaspoon (hereinafter referred to as tsp).

Dough preparation method:

Dip the egg yolks into the water, stir and add salt.
Combine both types of flour, pour in the resulting liquid, knead until thick.
Knead with your hands for 10–15 minutes.
Leave for ½ hour.

Classic

Time: 60–70 minutes.
Number of servings: 6 persons.
Calorie content: 269 kcal/100 g.
Cuisine: Uzbek.
Difficulty: medium.

The classic recipe for Uzbek manti includes onions and fat to make the dish tender and juicy. The previous section describes how to prepare the dough; the filling is traditionally made from lamb with spices. If you can't stand the smell, use beef.

Ingredients:

lamb – 450 g;
fat tail fat – 100;
onions – 2–3 pcs.;
salt - a pinch;
zira – ¼ tsp.

Cooking method:

Chop the meat and lard into small cubes.
Finely chop the onion.
Mix everything, add seasonings.
Marinate the filling in spices and onion juice for 30-40 minutes.
Cut a piece of dough and roll into a sausage 2.5 cm thick.
Grease the wooden board on which you are going to sculpt the manti with oil.
Using a spindle-shaped rolling pin, roll out a pancake 1 mm thick around the edges and 2 mm in the middle, with an area of 10x10 cm.
Place 1 tablespoon (hereinafter referred to as tbsp) of minced meat in the center and fasten the corners of the dough crosswise together.
Boil water in a double boiler. Cook manti for 45 minutes.

Lazy

Time: 1 hour 20 minutes.
Number of servings: 6–8 persons.
Calorie content: 241.9 kcal/100 g.
Purpose: for lunch and dinner.
Cuisine: Uzbek.
Difficulty: medium.

Khanum in Uzbek is a type of dish often called “lazy manti”. It differs from the classic version in the sculpting and presentation form - from the dough (a description of the preparation is given in the first section) a roll with filling is formed.

Ingredients:

minced lamb – 500 g;
onion – 3 pcs.;
fat tail fat – 100 g;
salt - a pinch;
ground black pepper – ¼ tsp;
vegetable oil – 2–3 tbsp. l.;
zira – ½ tsp.

Cooking method:

Cut the onion and lard into small cubes.
Add seasonings and minced meat. Mix everything.
Roll out the dough into a single pancake using a rolling pin on a wooden board greased with vegetable oil.
Spread the filling over the entire surface, leaving a little free space around the edges.
Roll up the roll.
Secure the seam and edges so they don't come apart.
Bring the water to a boil.
Cook the dish for about 45 minutes.

With pumpkin

Time: 60–70 minutes.
Number of servings: 6 persons.
Calorie content: 247.7 kcal/100 g.
Purpose: for lunch and dinner.
Cuisine: Uzbek.
Difficulty: medium.

Another popular variety of the dish is Uzbek manti “Gul Hunon”. This version of the dish is prepared with pumpkin. Manti are rich in vitamins, less fatty and have a piquant flavor. The method for preparing the dough will be given in the first section.

Step 1: prepare the onion.

Using a knife, peel the onion and immediately after that rinse the ingredient under running water. Place the vegetable on a cutting board and, using the same sharp utensils at hand, chop the onion into small cubes, the size no more than 2-3 millimeters. Attention: The smaller the component, the tastier the Uzbek-style manti will be. Place the chopped onion in a free bowl.

Step 2: prepare the meat.

First of all, thoroughly wash the lamb pulp under running warm water. Then wipe the ingredient dry with paper towels. Place the meat on a cutting board and, using a knife, first cut the ingredient into thin pieces.

And then finely chop each piece into cubes the size no more than 2-3 millimeters. Attention: To make it easier to chop the meat with a knife, you can briefly put it in the freezer in advance so that it freezes and becomes hard. Place the chopped component into a container with finely chopped onion.

Step 3: prepare the filling.

Pour olive oil into a bowl with chopped onions and lamb, add salt and spices such as cumin and ground black pepper. And now, with clean hands, mix the ingredients well until a homogeneous mass is formed. We wrap the container with the finished filling in cling film and put it in the refrigerator to brew until we prepare the dough.

Step 4: Prepare the flour mixture.

Pour flour and salt into a sieve container. Sift these components into a free bowl. This must be done to make the dough more tender and without flour lumps. In addition, during the sifting process, the flour will be saturated with oxygen from the air and become softer. Attention: To prepare Uzbek-style manti, be sure to take the highest grade, finely ground flour and proven brands, otherwise the dish simply may not turn out.

Step 5: prepare the dough.

Make a small indentation in the middle of the flour mixture with your fingers. After this, pour warm water into it and break the egg.

With clean hands, knead the dough for 5-6 minutes. If necessary, you can add a small amount of flour, since the dough should be neither soft nor hard and, of course, not stick to your hands. Attention: If the dough turns out very hard, add a small amount of warm water to the bowl and knead the dough well again. Form a dough ball. Well, after that, wrap the bowl with the ingredient in cling film and set aside to rest for 10-20 minutes.

Step 6: prepare manti in Uzbek style.

When the dough has rested, remove the cling film from the bowl and remove the dough component from the container. Place it on a lightly floured kitchen table and, using a rolling pin, roll out the dough into a large flat cake. Attention: if you are uncomfortable working with the main piece, then you can divide it into two pieces with a knife.

So, we continue to roll out the cake until it becomes thin evenly on all sides - in thickness no more than 2-3 millimeters.

Now, using a knife, we cut the dough layer lengthwise and crosswise into small squares, the length and width of approximately 4-5 centimeters.

We take the filling out of the refrigerator and remove the film from the bowl. Using a teaspoon, place the required amount of meat filling “by eye” in the center of the dough square. Well, now you can begin to form real Uzbek manti.

To begin, we connect the opposite edges of the square with our hands, whip to whip.

After this, we connect the remaining opposite corners of the dough. We get a dish in the shape of an envelope. Attention: but be very careful not to press the filling with your fingers, otherwise it will start to come out of the holes. Be sure to press down all the edges of the dough with your fingers so that during the cooking process the dough dish does not fall apart and the filling does not fall into the container.

But now comes the most crucial moment in the formation of manta rays. Gently connect with your fingers and immediately press down the sides of the dough square well. And we also fasten the resulting opposite sharp edges at the base of the manti tightly with our fingers, whip to whip.

We make unique boats or caps from dough.

After this, pour water into the steamer pan so that it does not flow into the steamer itself when we cook the manti, since we will be steaming them. Place the container on medium heat and wait for the water to boil.

In the meantime, using a pastry brush, grease the bottom of the steamer with vegetable oil so that during the cooking process the manti does not stick to the base of the container. After this, carefully place the dish at a short distance from each other. We prepare manti in Uzbek style during 45 minutes under the lid on less than medium heat.

After the allotted time has passed, turn off the burner and transfer the dish to a flat plate using a kitchen spatula.

Step 7: serve manti in Uzbek style.

Immediately after preparing the Uzbek-style manti, you can serve it to the table, optionally sprinkling it with ground black pepper or other spices to your taste. Well, you can enjoy such a tasty and juicy dish with sour cream, cream or mayonnaise. You can sprinkle the dish with finely chopped fresh herbs or fried onions. Bon appetit!

In addition to the main ingredient - meat, you can add finely chopped potatoes to the filling. Then Uzbek-style manti turns out even more satisfying.

Lamb and onions can also be chopped using a meat grinder, food processor or blender. But I give my preference to finely chopped meat and onions, as this makes the manti much juicier.

Instead of lamb, you can also add beef to the filling. But to prepare real Uzbek manti, it is best to use fatty meat.

Uzbek-style manti can also be served with various fresh vegetable salads and pickles.

Manty is a dish of the national cuisine of Central Asia. They are prepared everywhere, and the fillings can vary greatly. As for meat, Uzbek-style manti can only be made with lamb or beef. Fat tail fat is always added to the filling, and the meat is usually cut by hand, because before there were no meat grinders. Manti only benefit from this, there is no glued minced meat inside, but only a juicy and crumbly filling. The total quantity of products makes 22 medium-sized pieces.

So, to prepare manti in Uzbek style, let’s take the following products for dough.

Many people knead the dough only with water and salt, but I always add an egg, I like the structure of the dough better.

In a convenient bowl, lightly beat the egg with salt, add water and then flour. Do not add all the flour at once; the amount may vary depending on the manufacturer.

Knead the dough, adding flour, and if necessary, add more flour to dust the table. The dough turns out smooth, soft, without any “cellulite”. It doesn’t stick to the table much, but when rolling out you need to dust the table a little with flour. Let the dough rest under a towel while you prepare the filling. Then knead a little more until smooth.

In the meantime, prepare the filling for the manti. We will need such products.

Cut the meat and fat into as small pieces as possible.

Cut the onions into the thinnest strips, quarter rings or half rings.

Mix the minced meat with the onion with your hands, rubbing it lightly. Sprinkle with cumin, salt and black pepper.

Roll out the dough into a thin layer and cut into squares, approximately 10x10 cm.

Place the filling in the center of the squares and form manti.

Dip the bottom of each manti into vegetable oil and place the manti on the grill of the manti cooker.

Steam the Uzbek manti for about 45 minutes. To serve, marinate the onion in vinegar or lemon juice. Sprinkle the manti with onion strips and pepper with red pepper.

Serve Uzbek-style manti with your favorite sauce - usually red tomato sauce or sour cream-garlic sauce with herbs. The sauce can also be prepared with sour milk or yogurt.

Bon appetit!

Uzbek manti- this is a delicious dish Uzbek cuisine, steamed from the most delicate thin dough with a juicy meat filling inside. Mantí - real “nomads”: first they came from China to Central Asia, and from here this dish with its multifaceted recipe and cooking methods “migrated” to Russia and other European countries.

As a rule, manti is prepared for lunch or dinner. Hot and still steaming manti are served on a large colorful lyagans(dish), and everyone takes the amount he needs. Most dishes of Uzbek cuisine are meant to be eaten with your hands; manti is one of them. By the way, it is quite difficult to eat them with cutlery, so after a few minutes you will understand that eating them with your hands is not only more convenient, but also much tastier - the juicy filling does not fall out, but remains together with the juice inside the manty. Therefore, if you are invited to visit someone in Uzbekistan and are served manti, feel free to eat with your hands - this will not violate etiquette at all.

Due to the fact that manti is steamed, the nutritional value of vegetables and meat is preserved in them as much as possible - all Uzbek cuisine is famous for this feature.

To prepare manti, use this recipe:

There are other recipes in which you can use finely chopped potatoes with onions, or potatoes with meat (50/50), or finely chopped pumpkin for the filling. The main thing is not to forget to add a large amount of finely chopped onions to the filling - the more onions, the juicier the manti will turn out.

How to cook manti: knead the dough, as well as for other flours Uzbek dishes, let the dough rest, covering it first. During this time you can prepare the filling. If you decide to cook manti with meat, then it is better to take finely chopped meat, either finely chop it yourself or pass it through a meat grinder using a large rack. Then add finely chopped onions to the filling, salt and pepper everything to taste, add spices.

Let's get started make manti. There are two options. The first is to roll out a thin layer and cut into squares of approximately 8 x 10 cm. The second option is to roll up several “sausages” and cut them into equal slices and roll each thinly, like dumplings, only larger.

Then place a tablespoon of cooked minced meat in the middle of the circle or square, add a piece of butter or fat on top and begin to fasten the ends. Of course, it’s better to see this technique once, but we’ll try to tell you how to sculpt manti. Blind two opposite sides, but only in the middle, approximately the width of the minced meat, the edges will remain unfastened. Then mold these side parts perpendicularly, the shape should be the Latin letter I. Finally, mold 4 “ears”.

For steaming you will need a special Mantyshnitsa (kaskan), in European countries it can be replaced double boiler. If you have neither one nor the other, a little initiative and ingenuity will help. For example, you can take a colander for this and match the pan to it so that it sits tightly on it. True, it will only yield a few pieces, when, like in a mantyshnitsa, you can cook up to 40 pieces at once. and more (it comes in different diameters and has several floors).

Before placing the manti on the caskan, the steamer sheets (or whatever you decide to cook in) should be greased with oil, this will prevent the manti from sticking to the surface of the manty dish. You can pour a small amount of sunflower oil into a saucer and dip each manti a little into it so that only its lower part is lubricated. Place grills with manti over boiling water, cover tightly with a lid and cook for 40-45 minutes.

Note to the hostess. There is one more tip, however, this requires a special rolling pin or the skill of a cook. When rolling out a flat cake (square), the very edges should be rolled out thinner than the middle. Then after cooking the seams will not be so rough. To prevent the manti from drying out and becoming rough during cooking, you can sprinkle them with water.

When serving, be sure to add sour cream, herbs, salt, pepper, and butter to the manti. If you add butter, sour cream to hot manti while eating and add pepper/salt to taste - mmmm, they simply turn into divine food!

The food is relatively heavy, but incredibly tasty. Having eaten one manty, it is impossible to stop and suppress the desire to eat more and more.

Photos of manta rays:

Do you want to please your family with an interesting gourmet dish? We offer a recipe for delicious manti with lamb in Uzbek style. Despite the relative simplicity of the dish, a number of nuances must be taken into account during cooking. Otherwise, the correct manti will not come out. How to cook manti in Uzbek style, how to knead the dough and what to do with minced meat? Let's figure it out.

Manti in Uzbek: how to cook

Prepare your workplace, stock up on ingredients and equipment. You need a large table, a sharp knife and, of course, a manty dish or a double boiler. You will also need a rolling pin, several deep bowls and pans.

Ingredients you will need:

Lamb meat (preferably mountain) - 500–1000 g
Wheat flour - 600–900 g
Onions - 500–1000 g
Chicken eggs - 1–2 pieces
Meat broth or boiled chilled water - 1 cup
Zira - 5–10 g
Curry - on the tip of a knife
Fat tail fat - 200–300 g
Ground black pepper - 10–15 g
Table salt - to taste

The spices used cause a lot of debate. On our own behalf we would like to say that this is not a dogma. Cooking manti with meat is creativity, and everyone brings something of their own.

Therefore, there may be more or less spices. It all depends on your taste and imagination. We figured out the ingredients. Let's talk about how to cook manti.

Uzbek manti dough recipe

How to sculpt manti?

Flour the countertop and place two prepared balls on it. Use your fist to turn one of them into a cake. Knead the second one, roll it again and put it in a bowl.

Knead the dough evenly on the table with your fists, sprinkle with flour and fold in half. Then work again from the center to the edges of the cake. After this, separate the two folded edges. If it works out, everything is fine. It comes off with difficulty - add flour.

Next, roll out the dough evenly on the table. Do not rush, because excess pressure on the rolling pin will lead to tears in the fabric and you will have to start over. The finished pancake should be no more than two millimeters thick.

Cut the rolled out dough into strips 10–12 centimeters wide and fold them one on top of the other. After this, it is necessary to cut the resulting briquette crosswise in increments of 10–12 centimeters. The end result should be relatively even squares.

Place them on the table and place the filling in the center of each, wrap it like an envelope. First, pin the corners in the center, and then carefully go along the joints. After this, you can put the manti in a double boiler.

While the first batch is cooking, prepare the second by doing the same with the remaining piece of dough.

How to cook manti?

How long to cook manti? At least 35–40 minutes. In this case, 7–8 manti are placed on one tier of mantyshnitsa, pre-lubricated with vegetable oil. Do not place them close together, otherwise the mantas will stick together.

How to cook juicy manti? The secret is not only in the onion. Before cooking, small pieces of lamb fat are placed on each tier of the steamer. This will make the dish even tastier.

Now you know how to cook delicious manti with meat. The main thing is to adhere to the rules and order of cooking. When kneading the dough for manti, do not overdo it with flour, otherwise it will lose elasticity. It is more difficult to work with such material, and eating manti made from hard dough is unpleasant. Instead of lamb, you can use a mixture of any meat except pork. Sometimes pieces of pumpkin are added to the minced meat. Do you like manti?