Uzbek cuisine manti. Manty in Uzbek - step by step recipes with photos

In this article we will tell you how to cook manti in Uzbek. This dish came to us from traditional Asian cuisine and is rapidly gaining popularity among our compatriots. In fact, manti can somewhat resemble dumplings, since they are small round pies made of unleavened dough with meat filling. However, we note that manti and dumplings are completely different dishes: they differ from each other not only in size, but also in the technology of preparation, as well as in the list of necessary ingredients for the dough and filling. Firstly, mutton and mutton fat are traditionally used for manti, which gives the filling a special piquancy. Secondly, manti is usually steamed in a manti cooker (in this recipe, we will cook them in a multicooker). A distinctive feature of Uzbek manti is the way they are molded - crosswise, as well as the method of preparing the filling.

Ingredients

• Flour - 300 g
• Water - 100 ml
• Chicken egg - 1 pc.
• Salt to taste
• Lamb with fat - 500 g
• Onions - 500 g
• Zira - to taste
• Ground black pepper - to taste

Information

Second course
Servings - 4
Cooking time - 1 h 20 min

Uzbek manty: how to cook

We will start cooking our manti in Uzbek with meat filling. We prepare all the necessary products: lamb, onion, salt and pepper. You can use any other meat if you like, such as beef or pork, or even prepared minced meat. But we will stick to the original recipe that uses lamb to preserve the traditional taste of manti. We take the meat, separate from the lamb fat and cut into small cubes.

Lamb fat also needs to be finely chopped. We put it aside for now.

Next, we will deal with the onion: it must be peeled and coarsely chopped. We put our onion in a bowl, salt and pepper to taste, add cumin. Instead of cumin, you can use any other seasoning suitable for meat, the main thing is not to overdo it.

Add chopped meat and fat to the onion, mix thoroughly and set aside.

Now the next step is the dough for our manti. We take a large and deep container, pour water there (it must be at room temperature, in no case cold), add the egg and beat until smooth, salt to taste. Then we sift the flour into this bowl and mix everything thoroughly until our dough becomes dense and elastic.

Next, we begin to roll out the dough. We need it to be thin, but not too thin, otherwise it will tear when sculpting manti. If the dough sticks too much to the rolling pin and to your hands, you can sprinkle it with a little flour.

After we have rolled out our dough, we need to take a knife and cut it into 10 * 10 cm squares.

Now we turn to the central part of our recipe - sculpting manti. First, we lay out all the filling in squares. For each square, we connect the ends crosswise to make an envelope, and then we fasten the opposite ends.

We prepare the multicooker for cooking: we take the form, grease it with vegetable oil and put the manti there. Try not to stack them tightly, or they will stick together. Set the steam cooking mode and wait 45 minutes.

When the manti is cooked, we take them out of the multicooker and put them on a plate.

We serve the finished dish to the table. We add sour cream or mayonnaise (depending on your preferences) to our mantas, cooked in Uzbek, you can pepper them a little more. Bon Appetit!

Manty is a dish that is widespread among the peoples of Central Asia. The size of the manti is 3-4 times larger than those we are accustomed to. But the difference is not only that. Minced meat for manti is taken from mutton and not rolled through a meat grinder, but chopped by hand. In addition to meat, boiled peas, fresh chopped greens (nettles, alfalfa) are often put in the filling. The greens are first scalded and then fried in vegetable oil. The dough is made unleavened, often consisting only of water and flour. Manti is not cooked in a pot of boiling water, but steamed in a special multi-tiered cylinder, in which water is only at the bottom.

Of course, all this refers to the traditional way of cooking. Many housewives in other countries have adapted this dish based on existing realities. Instead of minced lamb, beef, pork, turkey, chicken or mixed in various combinations are used. As a supplement, there are familiar vegetables and herbs. A steamer or multicooker with a similar mode is adapted for cooking. The methods of making the dough are no less varied. Today we have collected the most common Uzbek manti dough recipes. The products for this are very simple.

Read on and learn how to make manti dough.

Manti dough - recipe

Ingredients:

• wheat flour - 1 kg;
• chicken eggs - 2 pcs.;
• - 40 ml;
• water - 400 ml;
• salt - 1 tbsp. a spoon.

Preparation

We take deep dishes and sift flour there, thus saturating it with oxygen. We make a depression in the formed slide. We break both eggs into it. Mix water with salt and olive oil. Cold water is needed for this test. If yours is warm, place it in the refrigerator beforehand. We begin to gradually pour water into the flour and stir with a spoon. Then put the spoon aside and knead the dough with your hands. Cut off a piece of cling film, put the dough on it and wrap it up. We leave to lie down. You do not need to clean in a warm or cold place, normal room temperature is enough. After 30 minutes, you can take out the dough and cook manti from it.

The right dough for manti

Ingredients:

• water - 250 ml;
• flour - 500 g;
• salt - a third of a teaspoon;
• sunflower oil - 20 ml.

True connoisseurs of manti know that it makes no sense to measure products for dough. Flour has different moisture content, different amounts of gluten. This difference is only slightly dependent on the variety. The main influence is exerted by the place where wheat grows, the storage method and even ... the mood of the cook! The latter, of course, is a joke, but still the experience and culinary skills do their bit. The dough needs to be felt, understood, then all products made from it will be excellent.

So, we take flour and sift it into a bowl or deep plate. For this we use a fine mesh sieve. Dissolve salt in water, add oil and mix. Pour this liquid into flour and knead the hard dough. We pick it up and hit it on the table. We repeat this several times. Thanks to this technique, the dough will become plastic. We knead it by hand, forming a cake. We wrap the cake in a tourniquet. We put it in a bowl, cover it with a light napkin and leave it. Half an hour of dough is enough to become ideal for making manti.

Content

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

Dough

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

• flour - 250 g;
• water - 250 g;
• durum - durum flour - 250 g;
• egg yolk - 2 pcs.;
• salt - ¼ teaspoon (hereinafter - tsp).

Dough preparation method:

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

Classic

• Time: 60–70 minutes.
• Servings Per Container: 6 Persons.
• Caloric content: 269 kcal / 100 g.
• Cuisine: Uzbek.
• Difficulty: medium.

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

Ingredients:

• lamb - 450 g;
• fat tail fat - 100;
• onions - 2-3 pcs.;
• salt - a pinch;
• zira - ¼ h. l.

Cooking method:

1. Chop the meat and lard into small cubes.
2. Chop the onion finely.
3. Mix everything, add seasonings.
4. Marinate the filling in spices and onion juice for 30-40 minutes.
5. Cut a piece from the dough, roll the sausage 2.5 cm thick.
6. Oil the wooden board on which you are going to sculpt the manti.
7. Roll out a pancake 1 mm thick at the edges and 2 mm thick in the middle with a spindle-shaped rolling pin, with an area of ​​10x10 cm.
8. Put in the center 1 tablespoon (hereinafter - tbsp. L.) Of minced meat and fasten the corners of the dough crosswise to each other.
9. Boil water in a double boiler. Cook the manti for 45 minutes.

Lazy

• Time: 1 hour 20 minutes.
• Servings Per Container: 6-8 persons.
• Caloric content: 241.9 kcal / 100 g.
• Purpose: for lunch and dinner.
• Cuisine: Uzbek.
• Difficulty: medium.

Khanum in Uzbek is a type of dish that is often called "lazy manti". It differs from the classical version in molding and in the form of serving - a roll with a filling is formed from the dough (a description of preparation is given in the first section).

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:

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

With pumpkin

• Time: 60–70 minutes.
• Servings Per Container: 6 Persons.
• Caloric content: 247.7 kcal / 100 g.
• Purpose: for lunch and dinner.
• Cuisine: Uzbek.
• Difficulty: medium.

Another popular type of dish is Uzbek manti "Gul Khunon". This version of the dish is prepared with pumpkin. Manti are rich in vitamins, less fatty and have a piquant taste. The method of preparing the dough will be given in the first section.

In our family, we often indulged ourselves with mantas. The filling was varied. With meat and vegetables, but more often combined. When vegetables such as potatoes and pumpkin are added to the minced meat, the taste only improves. And with pumpkin, the manti will be juicier. I also read on the Internet that only meat, cut into pieces, is used in the preparation of the filling for Uzbek manti. It is not true! Uzbek cuisine does not prohibit the use of minced meat! Lumpy filling is required by Uyghur cuisine. And in Uzbekistan, manti is prepared according to the wishes of the cook and eaters. Yes, a lot depends on the filling, but if I prefer minced meat to lumpy filler, this does not mean that I will not be able to enjoy the amazing taste of this dish.
The method of sculpting is also different for everyone. There are no restrictions, sculpt as you like. The way you stick the manti will only affect the beauty of the dish, without affecting its taste.
The dough for manti in Uzbek is prepared as fresh as on dumplings. I guess you don't need to be reminded to sift flour through a sieve. To get the correct dough, it must be processed (kneaded) two, three times. Then it will turn out to be elastic and will not tear when rolling. This requirement is important, since the dough will have to be rolled out into a thin layer during preparation. The thickness of the layer should not exceed 2 mm. I will not repeat myself, describing to you the kneading process itself, let's start with rolling. And you will learn how to make the dough by following the link to the page where the recipe for the manti dough is described:.
So, you have kneaded the dough, put it aside for proofing under the lid. Why is it necessary to make the dough cooler than usual? The fact is that during the proofing it tends to soften. And, if you knead a dough that is too soft, then in the future you will have to add flour more than once to get exactly the consistency that is necessary for rolling, otherwise the dough will stick together and break during rolling.

The number of ingredients for the filling depends on the amount of dough and the number of products planned. The ratio of filling and dough is calculated one to one. Suppose that you have a pound of flour, then you need:

1. Meat - 400 gr.
2. Onions - 2 pcs.
3. Fat tail fat - 50 gr.
4. Salt and pepper to taste.
5. (You need twice as much food per kilogram of dough).

Uzbek manti is prepared with lamb or beef. Cut the meat, bacon and onion into small cubes, or finely chop with a knife.

Mix the ingredients in a deep cup, season with salt and pepper. Those who wish can add their favorite spices and herbs.

Set aside the cooked minced meat in a sealed container and prepare the dough. Divide the large ball in half, so it will be more convenient to roll it out. Put one piece under the cup, start working with the other.
On a floured table, crush the bun into a cake with your fists. Sprinkle the resulting layer with flour, fold in half and knead again with your fists. Then unfold and process the other half in the same way. Start rolling the resulting pancake. Gradually winding around the rolling pin and pressing with your palms, roll out, slightly stretching the dough to the edges of the rolling pin. Continue rolling on one side, then on the other, until you get a layer 1-2 mm thick. Next, after rolling the dough onto the table from the rolling pin, cut into strips 9-10 cm wide, which are subsequently divided into squares. For me, an Uzbek woman, it is difficult to explain in words the cutting process, but you will see it in the photo. Although experienced housewives do not need to explain how the dough is cut on dumplings. Only in this case, the squares should be larger.

I almost forgot. Before cutting, place the lower pan of the mantle dish on the stove, filling it up to the middle with water. Set the fire to a small one. When you finish sculpting, the water will just boil.
Place the squares on the table.

Place 1.5-2 tablespoons of minced meat in the center of each and sculpt the products. How to sculpt Uzbek manti is shown in the photo.

Place the products on thickly oiled mantle sheets at a distance from each other. For safety reasons, I also dip the bottom of each product in vegetable oil poured in a saucer.

After all, if they stick to the sheet, they cannot be removed from the sheet without damage.

Steam for 25-30 minutes with an intense flame under a tightly closed lid. The dishes should be opened 5 minutes after switching off.
I use this method of sculpting when I need to stick a large number of products in a short time. I think this is the easiest way. Serve with a spatula in a wide, flat dish. Put a piece of butter on each mantyshka.
When I need beautiful manti and I am not too lazy to roll out the blanks one by one, then I cut the dough rolled into a sausage into 3 cm thick bars. I roll each bar into a round pancake and form such manti.

After reviewing the step-by-step cooking recipe with a photo, you know how to cook real Uzbek manti.

Sauces for manta rays in Uzbekistan are served completely different. From spicy tomato to sour cream. I will tell you how to make manti sauce.

Sour cream sauce for manti

Ingredients:

1. Sour cream - 0.5 l.
2. Garlic - 2-3 cloves.
3. Greens (parsley, dill, green onion) - a third of the bunch.
4. Salt, spices to taste.

Chop the garlic, like greens, with a knife. Pour into a bowl. Add spices, salt.

Pour in sour cream, mix, and transfer to serving dishes. Cool the gravy in the refrigerator while placing the manti on the dish.

Spicy tomato sauce

Grind 3 cloves of garlic in a blender. Add 4 peeled tomatoes and mix. Pour in salt, spices, herbs - to taste, mix again. Serve cold.

Also serve as a sauce with a mixture of sour cream, ketchup, and minced garlic, seasoned with black allspice. If there is no sour cream, replace with a kaymak.

I eat manti by dividing it in half and filling each half with sauce and a few drops of vinegar!

Bon Appetit!

All I have to do is add a video recipe on how to properly cook manti in Uzbek. This video is a visual aid for those who wish to see the entire cooking process.

Manty is popularly called big dumplings. The dishes are really similar to each other, but differ in size. Manty is not only 3-4 times larger than dumplings, but also starts not with meat rolled through a meat grinder, but chopped by hand, and a lot of onions. You can easily prepare them yourself at home. The main thing is to choose the right dough recipe for Uzbek manti.

Ingredients: a kilo of fine flour, 2 chicken eggs, 40 ml of quality olive oil, 420 ml of filtered water, 1 tbsp. table salt.

1. Flour is sifted into a deep container from a high distance. An excavation is made in the middle of the embankment.
2. Raw eggs are broken into the resulting depression.
3. Salt and olive oil dissolve separately in water. The liquids are used cold.
4. The water is gradually poured into the flour. First with a spoon, then knead the dough with your hands.
5. The mass is wrapped in a bag and left for half an hour at room temperature.

On kefir

Ingredients: 3-3.5 tbsp. high-grade flour, 2 tbsp. medium fat kefir, baking soda on the tip of a spoon, a pinch of table salt.

1. First, the kefir is slightly warmed up, soda is poured into it.
2. Immediately, pre-sifted flour is introduced into the resulting mass in a thin stream.
3. Elastic dough is kneaded.
4. The mass will be under the film for half an hour.

Custard on boiling water

Ingredients: a pound of fine flour, 1 tbsp. a spoonful of refined oil, a chicken egg, a standard glass of freshly boiled water, 1 teaspoon of table salt.

1. First, table salt is dissolved in boiling water. All grains should disappear.
2. In a separate bowl, an egg is driven into the butter.
3. Flour is sieved at least 2 times. An egg-oil mixture is added to this free-flowing component.
4. Further, salted boiling water is poured into the resulting mass in a thin stream. The kneading is done very quickly. As a result, there should be a very dense, thick dough in the bowl.
5. First, kneading can be done with a special mixer attachment. When the mass has cooled down, continue with your hands.

The resulting dough is put into a bag and left at room temperature for half an hour.

Milk

Ingredients: 2.5 standard glasses of full-fat milk, 2 tablespoons of eggs, 1 teaspoon of table salt, a kilo of high-grade flour.

1. A capacious metal bowl is taken for kneading. First, slightly warmed milk is poured into it. Salt and chicken eggs are added there. The ingredients are whipped with a mixer.
2. Without stopping the mixer, flour is gradually poured into the bowl. You must first add not the whole product, but enough so that the dough looks like a pancake.
3. The bowl of food is sent to the stove and heats up slightly. It is left on the fire with constant stirring until the dough thickens enough.
4. When the mass has cooled slightly, you can pour the remaining flour into it.
5. The dough is mixed until a soft, tender lump is obtained.

At room temperature, the mass wrapped in a bag should stand for half an hour.

Yeast dough recipe

Ingredients: 320 ml of purified water, 45 g of live yeast, a pound of fine flour, 1 tsp. granulated sugar, 2 tbsp. refined oil.

1. Yeast crumbles and dissolves in not cold water. Refined oil and granulated sugar are also added there. You can also choose a mixture of any spices suitable for meat.
2. Sifted flour can be added little by little. For this, the finest sieve is used.
3. After adding flour, the mass is kneaded twice. Next, the dough is covered with a towel and left to rise at room temperature.

After about half an hour, you can begin to form manty.

Mineral water

Ingredients: 4 standard glasses of fine flour, 1 glass of highly carbonated mineral water, 0.5 tsp. granulated sugar, 4 tbsp. refined oil, a pinch of fine salt.

1. All ingredients indicated in the recipe are gradually mixed. First, salt and granulated sugar dissolve in the mineral water. Water should be taken strongly carbonated.
2. Refined oil is poured into the mass.
3. Last but not least, thoroughly sifted flour is poured into the dough. The dough is kneaded little by little.
4. As a result, the mass should be quite elastic and not stick to the surface.

After that, you can wrap it in a film and transfer it to heat for an hour so that the gluten swells, soaked in water. The dough is especially soft without the use of eggs.

Dough for manti with sour cream

Ingredients: 3 standard glasses of fine flour, 1 glass of highly carbonated water, a chicken egg, 120 ml of fat sour cream, a pinch of table salt.

1. An egg is broken into a deep bowl. Sour cream is immediately laid out there and salt is added. The ingredients mix well together. It is convenient to use a mixer at a minimum speed for this.
2. Mineral water is poured into the resulting mass.
3. Gradually sifted flour is poured into the future dough. After each new portion, the products are thoroughly mixed. This will avoid the appearance of lumps in the mass.

As a result, the dough will be quite sticky. This is fine. The mass is left under the lid for about an hour, during which it will become tighter. If you do not stand the specified time, then the dough will break when sculpting.

How to cook in a bread maker?

Ingredients: a pound of fine flour, 160 ml of purified water, 2 chicken eggs, a pinch of table salt.

1. Sifted flour with salt is poured into the bowl of the electrical appliance.
2. Eggs are broken there, and purified water is poured in.
3. Next, the program "Dough" is installed, and you can go to rest.
4. Depending on the model of the device, the entire mixing process will take from 15 to 20 minutes.