Manty lamb (master class)

Category: Meat dishes
Kitchen: uzbek
Manty lamb (master class)

Ingredients

Mutton
Kurdyuk
Onion
Salt
Pepper
Zira
Flour of the highest grade 500 gr.
Flour first grade 500 gr.
Water
Vegetable oil 1 tbsp. the spoon
Butter

Cooking method

  • Here is a piece of lamb we will use to make manti
  • Manty lamb (master class)
  • Cut all the lamb into the smallest pieces.
  • Manty lamb (master class)
  • Manty lamb (master class)
  • Cut into pieces the fat tail
  • Manty lamb (master class)
  • Chop the onion
  • Manty lamb (master class)
  • Add salt, pepper, cumin
  • Manty lamb (master class)
  • Mix everything well and add lukewarm water so that the minced meat is not tight
  • Manty lamb (master class)
  • Manty lamb (master class)
  • Dough
  • We take 1 kg. flour, sift and form into a hill. To prevent a very thin dough from tearing, use two types of wheat flour: premium and 1 grade (50/50)
  • We put the water in the refrigerator for 1 hour. Dissolve a pinch of salt in cold water and pour in 1 tbsp. a spoonful of vegetable oil. Add water to the dough and knead the tough dough like dumplings. The dough should be elastic and firm. You do not need to add eggs to this dough.
  • I roll out the dough in a special room, where I have a comfortable table and board.
  • Manty lamb (master class)
  • Manty lamb (master class)
  • We put a sheet of dough into such an accordion
  • Manty lamb (master class)
  • We cut the accordion into equal squares. Each square opens into a tape that needs to be cut into equal squares
  • Manty lamb (master class)
  • Manty lamb (master class)
  • Manty lamb (master class)
  • I think everyone knows how to sculpt manti from round dough. They turn out like this
  • Manty lamb (master class)
  • We sculpt from squares
  • Manty lamb (master class)
  • Manty lamb (master class)
  • Manty lamb (master class)
  • Manty lamb (master class)
  • Manty lamb (master class)
  • Manty lamb (master class)
  • Manty lamb (master class)
  • Manty lamb (master class)
  • Manty lamb (master class)
  • Before placing the mantas in a cascan (double boiler), grease the shelf on which we put the mantas with vegetable oil. Cook in a double boiler for about 35-40 minutes. After 40 minutes, we take out the manti on a plate and pour with melted butter
  • Manty lamb (master class)

The dish is designed for

5 persons

Time for preparing:

2 hours

Vasilica
August, Thank you! An excellent MK, we also roll, fold, cut and sculpt. Did you use a pipe as a rolling pin? And how convenient?
I am very sorry that I did not bring my long rolling pin from Tashkent.
August
Yes, I rolled it with a plastic pipe. I usually do this with KitchenAid



but he stayed in the apartment, and made manti in the country
Creamy
Ay, smart girl! Great as always! Yes, "sheets" are rolled out with a long pipe. And the photo is just a delight for the eyes!
annnushka27
August, Thank you so much! I have never sculpted manti. Now after your MK I will try. Everything is clear and intuitive. Meat, probably for a long time to cut? With minced meat it's not at all the same, "unoriginal", right?
August
Yes, cutting meat is hard. You need a very, very sharp knife.
kil
The beauty!
Erhan
Quote: Vasilica

I am very sorry that I did not bring my long rolling pin from Tashkent.
And what, thin long rolling pins are not sold in Russia? Ask someone to bring from Turkey. Here they are in every market.
tyumenochka
August, Great! Thanks for the master class !!! Now I will definitely try to cook REAL manti, and not those that I ate before.

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