Kitchen appliances and utensils:
- deep bowl - 2 pcs.;
- cutting board;
- sharp cook knife;
- ax knife for meat;
- skimmer;
- mortar;
- stewpan or pan;
- rolling pin or food processor with the function of kneading and rolling dough.
Ingredients
| beef (shoulder) | 500 g |
| kurdyuk (mutton) | 150 g |
| large onion | 1 PC. |
| black pepper | 5-7 peas |
| zira | 1 tsp |
| hot pepper | pinch |
| Bell pepper | half |
| water | 50-70 ml in minced meat + 100-120 ml in dough |
| carrot | 1 PC. |
| flour | 1-1.5 Art. |
| egg | 1 PC. |
| salt | for toppings and dough |
Did you know?Kurdyuk is fat deposition at the tail of some sheep breeds. Can be replaced with lard or other animal fat.
Step cooking
- Strip meat from films. Cut into thin slices and grind with small knife and hatchet into small cubes. The meat should be minced, and not minced with minced meat.
- Peel and dice the onion. Sprinkle the onion on top with a tablespoon of salt and chop again with a knife.
- Very finely chop the fat tail.
- Add black pepper and peas to the mortar, grind well.
- In a deep bowl put chopped minced meat, chopped onions and chicken, sprinkle with ground hot pepper and ground spices in a mortar, add water and mix well until smooth. Set the minced meat aside and let it brew a little and marinate.
- For the test, sift the flour, add 1 egg, water with a pinch of salt. Mix everything well. Knead the dough. By consistency, it should resemble dumplings, but be a little denser and tighter.
- Roll out the dough into a rectangular layer about 2 mm thick, like dumplings.
- On a floured surface, cut the dough 4-5 cm wide, 7-10 cm long. In the middle of the strip we spread the meat in a small, narrow path. Turn the dough up and down without pinching the top, but only the side edge. Roll up the dough with a rose filling and pinch the free side. So blind all manti.
- Peel and wash carrots and peppers. Chop the carrots, onion half rings and julienne slices. Send all the vegetables to the saucepan, put on top of the manti and pour hot water to the middle of the manti. Add a little salt if you wish.
- Bring to a boil, then tighten the fire to a minimum so that it boils only slightly. Cook for 20-30 minutes under the lid until cooked.
- Remove the finished manti with a slotted spoon from the pan and put it on a flat dish. Pour sour cream and serve.
Important! The filling for the mats should be very juicy. Keep the proportions of onions and water, be sure to add fat or lard to the meat. So manti will be much tastier.
Video recipe
The video shows very clearly how to properly prepare the meat, prepare the filling, fashion manti and cook it on a pillow of vegetables without a special mantle.
How often do you cook manti? Modeling classic manti is a very painstaking work. The method presented in this recipe to sculpt much faster and easier. How do you like this? Manty is usually cooked in mantle or steamed. Try boiling manti on a pillow of vegetables, as shown in the recipe. The dish will turn out no less juicy and very fragrant.
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