Manti are a dish from the chopped meat wrapped in dough and steamed. To Uzbekistan manti came from the Uigur cuisine – one of the most ancient and tasty kitchens of the world. The secret of tasty manti consists in the correct proportions of ingredients.
It is required to you
- Flour of 400 g, water 120 ml, 2 eggs, meat of 600 g, onions of 800 g, fat fat tail 200 g, salt, cumin – to taste, a desi for lubricant, the manty cooker.
Instruction
1. To make tasty manti, take pulp of mutton and small cut it, the size of pieces has to be, about, 1х1 cm. Add thinly chopped onions to forcemeat, knead the crushed fat tail fat, salt, cumin and carefully forcemeat. Manti – a dish heavy, cumin will improve digestion process, will give to a dish a fine aroma.
2. Set aside forcemeat and undertake doughing for manti. Mix flour of two grades (premium and a rough grinding), separate yolks and hammer them into flour, add a salt pinch, pour in boiled chilled water and knead moderately stiffdough. Put it in a package and leave for 30-40 minutes, further roll it in layer of average thickness (1-1.5 mm) and cut on squares. Spread out a stuffing in sochn and hiss in their way, convenient for you.
3. Pour water into the manty cooker and put on a plate. Lattices of the manty cooker or manti oil and lay them on pallets leaky, leaving open openings for steam passing. When water in a pan begins to boil, insert into it lattices, close a cover and you cook minutes 30-40. Lay out ready Uzbek manti on a dish, oil them that they didn't stick together, from above it is possible to strew with greens.