Classical Uzbek manti - juicy and tender

Kitchen appliances and utensils:

• hob;
• cutting board;
• pressure cooker;
• kitchen knife;
• tablespoon;
• deep bowl;
• whisk;
• silicone brush;
• silicone spatula;
• rolling pin.

Ingredients

mutton	500 g
fat tail	100 g
onion	500 g
vegetable oil	6 tbsp. l
Sesame oil	1 tbsp. l
flour	400 g
egg	1 PC.
salt	2 tsp
ground red pepper	0.5 tsp
allspice	0.5 tsp
zira	0.5 tsp

Step cooking

Cooking dough

1. Pour 0.5 tsp into a deep bowl. salt, drive in 1 raw chicken egg, add 200 ml of water, beat with a whisk until a light foam forms.
   
2. Sift through a sieve 400 g of wheat flour, add it to a liquid mixture of eggs with water, intensively knead a tough dough with your hands, knead until the dough is left behind.
   
3. We cover the dough with a kitchen towel, let it stand for a while, after which it will roll out well.
   

Minced meat

1. We take 500 g of lamb pulp, wash it with cold, running water, dry it with paper towels, cut it into strips first, then unfold, and cross the mode to make small cubes. Lamb meat should not be lean; the fatter the better.
   
2. We take 100 g of fat tail fat, cut into small cubes.
   
3. Peel 500 g of onion from the peel with my cold water, cut the onion in half, then put each part with the slice down, grind into small cubes, as small as possible.
   
4. In a deep bowl we load mutton meat cut into small pieces, fat tail fat, pour out chopped onions.
   
5. Add salt (1.5 tsp), ground black pepper (0.5 tsp), zira (0.5 tsp) to the meat mass. To better reveal the aroma, zira needs to be rubbed with fingers.
   
6. Mix the meat with spices with your hands, until smooth, add 50 ml of water for juiciness.
   

Manti formation

1. Roll out the finished dough very thinly with a rolling pin, periodically sprinkle it with flour.
   
2. From the finished layer we cut squares of about 10 centimeters.
   
3. In the middle of each square with a tablespoon we impose pre-prepared minced meat.
   
4. We form manti - for this the ends of the square are glued together with an overlap, the resulting ears are also glued together in pairs. Manti should be sculpted carefully so as not to tear the dough.
   
5. The tiers from the mantle cooker are greased with sunflower oil. Can be lubricated with internal fat. This is necessary so that during preparation the manti does not stick to the bottom of the metal tier.
   
6. On greased tiers we lay out raw manti, but so that they do not touch each other.
   
7. We install a mantovar on the hob, pour water into the lower compartment. Water should be more than half the pan so that during boiling it does not boil all. When the water boils, we set the tiers with manti, tightly cover it with a lid.
   
8. Manti will be boiled for about 30 minutes.
   
9. In the bowl we pour 6 tbsp. l vegetable oil, add 1 tbsp. l sesame seeds, mix.
   
10. With a mixture of oils, with a brush, cover the dish on which we will lay out the finished manti. Also, each layer must be lubricated so that the dough in manti does not stick together.
    
11. From the mantle cooker with a silicone spatula we take out the finished manti, put them on the cooked greased dish. If the manti is removed perfectly, then everything is done correctly.
    
12. Manty ready. Manti is eaten exclusively in hot form to enjoy hot meat and juice, to feel all the charm of oriental cuisine.
    

Video recipe

We offer you to watch a detailed video on the preparation of manti. As you can see, this recipe is very original. It will take some time to cook, but it's worth it. Watch the video, which shows in great detail a step-by-step recipe for cooking mutton dishes. The author of the video demonstrates his skills in rolling and sculpting dough in an original way.

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