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Uzbek manti with meat. Manti in Uzbek... an amazingly hearty and juicy dish!!! With tail fat and sugar

Manti - a dish national cuisine Central Asia. They are prepared everywhere, and the fillings can be very different. As for meat, Uzbek manti can only be with lamb or beef. Fat tail fat is necessarily added to the filling, and it is customary to cut the meat by hand, because before there were no meat grinders. Manti only benefit from this, there is no glued minced meat inside, but only a juicy and crumbly filling. From the total number of products, 22 medium-sized pieces are obtained.

So, in order to cook manti in Uzbek, we take such products for the test.

Many knead the dough only with water and salt, but I always add an egg, I like the structure of the dough more.

In a suitable bowl, lightly beat the egg with the salt, add the water, and then the flour. Do not add all the flour at once, its amount may vary, depending on the manufacturer.

Knead the dough, adding flour, and if necessary, add more of it to dust the table. The dough turns out smooth, soft, without any "cellulite". It does not stick strongly to the table, but when rolling out, you need to dust the table a little with flour. Let the dough rest under a towel while you prepare the filling. Then knead a little more until smooth.

In the meantime, prepare the stuffing for manti. We need these products.

Cut meat and fat into very small pieces, as far as possible.

Cut the onion into the thinnest strips, quarter-rings or half rings.

Mix the minced meat together with the onion with your hands, rubbing it lightly. Sprinkle with cumin, salt, black pepper.

Roll out the dough into a thin layer and cut into squares, about 10x10 cm.

Arrange the filling in the center of the squares and form manti.

Dip the bottom of each manti in vegetable oil and put the manti on the grate of the pressure cooker.

Steam manti in Uzbek for about 45 minutes. To serve, marinate the onion in vinegar or lemon juice. Sprinkle manti with onion strips and pepper with red pepper.

Serve with manti in Uzbek style your favorite sauce - usually red tomato sauce or sour cream garlic sauce with greens. The sauce can also be prepared sour milk or yogurt.

Enjoy your meal!

Every nation has its own the National dish. I think many have tried manti, but not everyone did them according to - Uzbek recipe. The staple of this hearty meal is minced meat wrapped in thinly rolled dough and steamed. Due to the holes in the double boiler or pressure cooker, continuous steam generation is ensured, thanks to which the manti reach readiness.

The filling for them is made from lamb, and onion, fat tail fat and various spices are added to the minced meat.

Be sure to have a lot of onions and fat in manti. Thanks to this, they will be juicy and tasty.

There are people who cannot stand the taste and smell of lamb, if they wish, they can use another type of meat (pork, beef), but we will do it original recipe so that the traditional taste of manti remains.

Before we start cooking, let's knead the dough

The correct dough for Uzbek manti:

To properly prepare the dough, there are a few rules:

1. Flour must be sifted so that it is saturated with oxygen. It will give the dough airiness.

2. We take two varieties of flour for this recipe, white premium and durum made from durum wheat.

Thanks to these 2 varieties, we will get a dough with a high gluten content.

3. To make the dough roll out very thinly, grease vegetable oil the surface you are cooking on.

4. To give it elasticity, stir it longer for 10 - 15 minutes.

5. Be sure to wrap it in cling film for 30 - 40 minutes so that the gluten takes water and swells. This dough will be much easier to roll out.

Ingredients:

Premium flour - 450 gr.
Hard durum flour - 450 gr.
Salt - 0.5 teaspoon.
Water - 450 gr.
Yolk - 3 pcs.

1. In the water, stir the salt, yolks and pour into the sifted flour.

2. Stir with a spoon until thick.

3. Then, mix with your hands for 10 - 15 minutes.

4. Wrap in a bag for 30 minutes. We start cooking manti.

How to cook real manti in Uzbek:

I tried many ways to cook manti and chose a very tasty recipe.

Ingredients:

Lamb - 700 gr.
Fat tail fat - 250 gr.
Onion - 1 kg.
Salt - to taste.
Black pepper - 0.5 teaspoon.
Zira - 0.5 teaspoon.

1. Since we have already prepared the dough above, we will not dwell on it, let's move on to the meat. We cut it in the same way as fat tail fat in the smallest possible cubes.

2. Cut the onion, also very finely, the more, the better and juicier.

4. Mix everything well and leave for 30 - 40 minutes, so that the meat marinates, as it were.

5. We have prepared minced meat. We take the dough, cut off a small piece from it, roll it out with a sausage about 2 - 2.5 cm thick. We smear the surface with oil, on which we will sculpt the manti. We roll out the spindle with a shaped rolling pin with a thickness of 1 mm at the edge, and 2 mm in the middle.

6. We impose minced meat and sculpt manti. We look at sculpting options in detail in this one.

7. Cook in a pressure cooker or double boiler, after the water boils, 45 minutes.

In the last article, I wrote how to make manti with pumpkin in Uzbek, if anyone is interested, you can see.

This dish is widespread all over the world, but it is especially appreciated in Asian countries. Where it appeared is not known for certain. There is an assumption that the recipe originated in China.

It was brought to Russia by nomadic Turkic tribes. Manti are similar to, but are characterized by large sizes. Despite the fact that the principle of cooking is the same for different nationalities, there are certain differences. Therefore, it is worth learning how to cook manti in Uzbek cuisine.

The benefits and harms of the dish

In terms of usefulness, manti is a controversial dish. They contain many components with valuable properties. It can be meat or vegetables, or both. They contain useful trace elements and vitamins, thanks to which you can improve the condition of the body. Since this dish is steamed, all valuable substances are preserved. Therefore, the product can be considered useful.

But manti are high in calories, since they contain a flour component. With frequent use, weight may increase, which affects well-being. Addendum a large number salt or spices can also affect the body, so you should not be zealous with such things.

The value of a dish depends on the quality of its ingredients. Homemade manti, for the preparation of which fresh meat and vegetables are used, is much more useful than store-bought ones.

Difficulty, cooking time

It is not difficult to cook manti with meat in Uzbek style. Even a novice cook can cope with this task if he knows the sequence of actions. The heat treatment takes about 45 minutes.

But the process of creating them can take up to an hour - depending on the recipe chosen.

Food preparation

The traditional option for cooking manti involves the use of lamb. But now there are recipes that allow you to use pork, beef, poultry or rabbit meat. This component is necessary for the filling.

It is very important that the meat is fresh - this can be done healthy dish. Therefore, when buying an ingredient, you need to evaluate it. appearance and smell. It is also advisable to purchase the product in a good distribution network.

If the recipe calls for the use of vegetables, they must be fresh and free of signs of rot and lethargy. It is optimal to use products from your own garden or purchase them only from trusted suppliers.

Before cooking, they must be washed and dried well. If the vegetables were stored at home for several days, then they could lose their presentation. In this case, you need to remove the damaged areas.

Flour for dough should be taken of the highest quality and must be sifted before adding it. It is advisable to use spices exactly those indicated in the recipe. You can buy them in a specialized store. You can use seasonings according to your own preferences.

How to cook Uzbek manti?

It is worth learning how to make this dish using the traditional version. After that, it will be easier to carry out experiments.

Before you start cooking, you need to purchase the following products:

lamb - 700 g;
yolk - 3;
lard - 250 g;
water - 450 g;
onion - 1 kg;
salt - 0.5 tsp;
black pepper - 0.5 tsp;
flour - 900 g;
zira - 0.5 tsp

These products are enough to prepare 4-6 servings of the dish.

Step-by-step recipe for cooking Uzbek manti in the photo:

First prepare the dough. To do this, mix egg yolks and salt with water and add the resulting mixture to the sifted flour.

The components are stirred to form a thick mass.

This mass is thoroughly kneaded by hand for 10 minutes. It is this dough for manti that is used in traditional recipe. It is wrapped in cling film and left for half an hour.

Prepared meat and tail fat are cut into small cubes (the smaller the better).

Peel the onion from the husk and wash under running water. It needs to be crushed.

These three components are mixed. The resulting mass is salted, and crushed zira and pepper are also added.

The filling should be saturated with spices, so it is left for 40 minutes.

Pieces are cut from the dough, sausages are formed from them and rolled out to a thickness of 2 cm. The surface of each blank is smeared with sunflower oil. The filling is spread in the middle and the edges of the dough are raised to the top, where it needs to be fixed. Raw manti is laid out in a double boiler and boiled for 40-45 minutes.

Methods for sculpting manti on video:

The dish is high in calories. 100 grams of the product contains 216 kcal. Proteins in it are in the amount of 11 g, carbohydrates - 22 g, fats - 10 g.

cooking options

There are other ways to cook Uzbek manti. They mean including additional ingredients or substitution of one product for another. To choose the most suitable option, it is worth considering the main varieties.

Lazy manti (khanuma)

- This is a simplified cooking option, since in this case you do not need to spend time sculpting blanks.

To work, you will need the following components:

flour - 600 g;
minced meat - 500 g;
onions - 3;
carrots - 1;
egg - 1;
potatoes - 1;
salt - 3 tsp;
water - 1 glass;
pumpkin - 100 g;
ground black pepper.

Salt is dissolved in water and the resulting liquid is combined with flour. They put an egg in there.

The components are mixed until a homogeneous mass is obtained. The dough should be thick enough, after which it is put aside and begin to prepare the filling. Vegetables are washed and cleaned. Potatoes and pumpkin are divided into small cubes.

Chop the onion, and grate the carrots. These ingredients are added to minced meat and stir well. The dough is divided into two parts. One of the parts is rolled out with a rolling pin, to the state of a pancake 2 mm thick.

Lubricate the surface of the workpiece with oil and spread half of the filling on it. Evenly distributing the composition, make a roll and place it on a sheet of pressure cooker.

Do the same with the other part of the dough and the remaining filling. Both sheets are sent to the pressure cooker and turn on a big fire. It takes 30 minutes to prepare the dish. Before serving, the rolls are cut into pieces and supplemented with sauce.

Khanuma video recipe:

By replacing meat with mushrooms, you can cook less high-calorie dish, which will be appreciated by people who monitor their weight.

Products for work:

flour - 3 cups;
onion - 1;
water - 1 glass;
mushrooms - 200 g;
salt;
potatoes - 300 g.

Flour is mixed with salt, water is added to it and the dough is kneaded. Peeled potatoes are cut into small cubes, also come with onions.

The washed champignons are finely chopped and salted. Vegetables and mushrooms are mixed. You can sprinkle them with spices if you like.

Small cakes are formed from the dough, rolled out to a thickness of 2 mm and a little stuffing is laid out in the middle of each. The edges of the dough are lifted up and fastened.

These blanks are dipped in sunflower oil and placed in a pressure cooker. It will take about half an hour to prepare them.

To prepare manti in a slow cooker, the following ingredients are needed:

beef - 1 kg;
flour - 1 kg;
onions - 4;
sugar - 2 tbsp. l.;
salt;
vegetable oil - 6 tbsp. l.;
pepper;
water - 700 g.

The beef is chopped into pieces and combined with finely chopped onions. This mixture is sprinkled with spices. The dough is made from sifted flour with the addition of salt, sugar and water. It should be thick and not sticky.

After cooking, it is sent to the refrigerator for 2 hours. The dough is then rolled out and cut into squares. The filling is placed in the center of each and manti is formed.

You need to cook using the “Steam cooking” option for 20 minutes, pouring water into the bowl. It is supposed to add pepper and bay leaf to it. The blanks are placed on a grate treated with sunflower oil.

This dish is suitable for vegetarians. It is prepared using the following products:

flour - 700 g;
vegetable oil - 4 tbsp. l.;
pumpkin - 800 g;
water - 1 glass;
zira;
onion - 5;
salt - 2 tsp;
Red pepper.

For dough, salted water is mixed with flour and formed elastic homogeneous mass. It should stay in the refrigerator for a while. At this time, the filling is prepared from peeled pumpkin and onions.

Both components are cut into small cubes, combined and sprinkled with spices. Sunflower oil is also added there. The lower part of the pressure cooker is filled with water and placed on the stove.

Dividing the dough into small pieces, form manti, placing the filling inside. They are laid out on the tiers of a pressure cooker greased with vegetable oil and steamed for 40 minutes.

Manti with potatoes

This option for preparing Uzbek manti requires the use of such components:

flour - 300 g;
water - 1 glass;
beef - 700 g;
onion - 600 g;
ground black pepper - 10 g;
potatoes - 600 g;
salt.

The meat is passed through a meat grinder, the same is done with half a potato. The second half of the potatoes and onions are cut into cubes. These components are laid out in one container, sprinkled with seasonings and salt, stir well and leave to stand.

From flour and water, a tight dough is kneaded, which should be rolled out thinly. It is cut into squares, from which manti are molded. They are placed in a pressure cooker, and the bottom of the dish is filled with water. It takes 40 minutes to cook the dish.

The use of broth in the process of preparing manti allows you to give the dish an original taste.

This variety is prepared using the following products:

milk - 150 g;
lamb - 500 g;
salt - 1 tsp;
meat broth - 200 ml;
egg - 1;
vegetable oil - 1 tbsp. l.;
flour - 500 g.

Lamb is cut into small cubes or passed through a meat grinder. You can add chopped fat tail fat or lard to it. The egg is beaten with milk, salted and the sifted flour is poured.

From these components knead a dense dough. It is divided into pieces and rolled out thinly. In the center of each put the filling and wrap with dough.

The lower part of the pressure cooker is filled with broth, and the blanks are placed on grates greased with oil. It will take about half an hour to cook.

Despite the strangeness of the combination, this type of dish turns out to be very tasty.

Before starting work, prepare the following ingredients:

flour - 500 g;
sugar - 2 tbsp. l.;
salt;
lard - 500 g;
yeast - 50 g;
water - 150 g.

Yeast is dissolved in water and the resulting liquid is combined with sifted flour. After kneading the dough, leave it for 1-2 hours to come up. At this time, the fat is finely cut, sugar and salt are added to it. Circles are cut out of the dough, in the middle of which they put the filling. Steam them for 40 minutes.

Manti with black radish

This is another variety vegetarian manti. It is prepared from the following products:

radish - 1;
flour - 3 cups;
onion - 1;
salt - 1 tsp;
sour cream - 100 g.

Salt is poured into cold water, then flour is added in small portions. The dough should be well kneaded and left for half an hour, covered with a towel. During this time, chop the onion and rub the peeled radish on a grater.

Mixed vegetables are seasoned with sour cream. You can add spices if necessary. The flour base is cut into squares and filled with filling. The resulting blanks are sent to the pressure cooker for 30-40 minutes.

Manti with cabbage

By replacing meat with a vegetable component, it is possible to reduce the calorie content of the dish.

Prepare manti with cabbage from the following ingredients:

flour - 600 g;
water - 1 glass;
egg - 1;
salt - 2 tsp;
cabbage - 200 g;
potatoes - 200 g;
bow - 1.

Beat the egg and water with a whisk, salt and slowly add flour. After kneading the dough, leave it for half an hour. For the filling, you need to mix potatoes, cabbage and onions, which are chopped on a grater. These components are seasoned with spices and wrapped in thinly rolled dough. You can cook manti in a double boiler or slow cooker. Cooking time 40 minutes.

By pre-marinating the meat, you can get a special type of manti with a spicy taste.

For this you will need:

flour - 600 g;
water - 1 glass;
egg - 1;
salt;
lamb - 700 g;
grape vinegar - 3 tbsp. l.;
onion - 2;
spices.

The meat is cut into medium pieces, sprinkled with spices and grape vinegar is added. Also diced onion is sent to this mixture. Lamb should be marinated for about 3 hours.

The dough is made from water, eggs and flour. It should turn out quite dense and elastic. Small squares or circles are cut out of it, filled with stuffing and spread on oiled sheets of a pressure cooker. They should be cooked for 40-50 minutes.

It is advisable to sift the flour before adding it to the dough so that the dough is airy.

The best results can be achieved by combining a product of two types: white flour of the highest grade and made from wheat durum varieties(it is called durum).

Before forming manti, flour blanks are smeared with sunflower oil.

Any meat is suitable for this dish, but to improve the taste it is recommended to combine it with fat tail fat.

I’ll make a reservation right away: since the hands were in the dough, and then in the meat, it was not possible to film everything in stages. And I will describe everything in detail and give out secrets (for those who do not know yet!). I rarely make manti, only when my brother arrives with my nephews, so I do a lot at once. If you have a small family, then it is better to reduce the portion by half.

So, let's begin!
Dough: First, put water in the freezer for 30 minutes. The water must be ice cold. In a bowl of water, dissolve the salt and gradually begin to pour in the flour. We knead the cool dough, like dumplings. The dough should be elastic without cellulite and should not stick to the hands.
We roll the dough into a ball, put it in a bag and put it in the refrigerator for 30 minutes. I always make the dough for future use and freeze it, then you can make anything from it - manti, dumplings or dumplings.

While our dough is resting, we begin to make the filling.
We cut the meat first into layers 1 cm thick, then the layers into strips, well, and the strips, respectively, into cubes 0.5x0.5 cm.
We also cut tail fat. Do not mix salo with meat. Set it aside separately. You can freeze it a little to make it easier to cut.
Cut the onion into cubes as well.
Now we combine the meat with onions. Mix well. Salt, pepper, add a couple of pinches of cumin and mix everything well again.
Now we put the pressure cooker (mantyshnitsa) on the stove, first remove the tiers from the top of the pressure cooker. Pour more water into the lower pan, so as not to add later. Set to boil.
We take out our rested dough from the refrigerator. In general, ideally, the dough can be kneaded twice: kneaded - rested, kneaded, again in the refrigerator. But I didn't have time, so I did it once.
So, dough! We cut our ball into sticks. We cut the sticks like sausage into slices about 5x5 cm thick. I like small mantys, so I make smaller slices. Next, roll the slices into balls. Roll out the balls into cakes 1 mm thick. Here, to each his own, who loves thicker dough, rolls out a thicker cake. The edges of the cake should be thinner than the middle. Next, put about 1 tbsp on the cake. l. minced meat and 2 pieces of tail fat. And we form manti. There are a lot of modeling options, but since I don’t have my own photos, I give a link so that you can see it clearly. Here, for example, is a variant from the Ummah recipe (thank you very much): I sculpt the same way.
Most importantly, better pinch the edges of the mantles, otherwise they will fall apart.
Next, we take a plate, pour vegetable oil into it and dip each mantle in oil before laying it on a sheet (only the bottom of the manty) so that they do not stick during the cooking process. Next, we fill all the tiers of the pressure cooker with mantles, not forgetting to dip the mantles in oil, and put the tiers in the pan. We tightly close the lid of our mantle and forget about it for 40-50 minutes. Well, we don’t completely forget, we periodically look so that the water in the lower pan does not boil away. The water should boil hard enough.
Further, after 50 minutes, we take out the tiers and begin to carefully remove the manti. The main thing is not to tear the dough when removing the cuffs. We shift them into a bowl (I have a bowl the size of a basin) Lubricate each mantle with butter. Or just melt butter and pour plenty of manti on them. Cover the bowl with manti with a plate and wrap in a towel.
Now we take the onion, thinly chop it into half rings. We wash cold water, squeeze well and sprinkle with red pepper (you can also soak the onion for a while in vinegar, then drain the liquid and sprinkle with pepper).
OK it's all over Now! Enjoy your meal!

Manty is served in 3 pieces. in portions, sprinkled with onions.
Also you can do sour cream sauce(sour cream, garlic and cilantro). In general, everyone consumes with what he wants and with what is tastier.

Do you want to please your family? interesting dish for gourmets? We offer a recipe for delicious manti with lamb in Uzbek. Despite the relative simplicity of the dish, a number of nuances must be taken into account during cooking. Otherwise, the correct manti will not come out. How to cook Uzbek manti, how to knead the dough and what to do with minced meat? Let's figure it out.

Manti in Uzbek: how to cook

Prepare the workplace, stock up on ingredients, as well as inventory. You need a large table, a sharp knife and, of course, a mantis or a double boiler. You will also need a rolling pin, several deep bowls, pots.

Of the ingredients you will need:

Lamb meat (preferably mountain) - 500–1000 g
Wheat flour - 600–900 g
Onion - 500-1000 g
Chicken eggs - 1-2 pieces
Meat broth or boiled chilled water - 1 cup
Zira - 5–10 g
Curry - on the tip of a knife
Fat tail fat - 200–300 g
Ground black pepper - 10–15 g
Table salt - to taste

A lot of discussion is caused by the spices used. From ourselves we want to say that this is not a dogma. Cooking manti with meat is creativity, and everyone brings something of their own.

Therefore, spices can be more or less. It all depends on your taste and imagination. We figured out the ingredients. Let's talk about how to cook manti.

Uzbek manti dough recipe

Those who are interested in how to cook manti dough need to understand that working with it is not so easy. It needs to be kneaded and rolled more than once to get a thick and at the same time pliable mass.

Knead the dough for Uzbek manti in a deep enameled bowl. Pour 2-3 cups of cold boiled water into it, add raw eggs and salt a little. Stir it all until most of the salt is dissolved. Then pour in 70% flour, then, already mixing the dough, gradually add the remaining amount.

After the first kneading, place the bowl in a warm place for 15 minutes. Then cut the dough in two and roll into balls. Put in saucepans, cover with a lid and wait the same amount more. Then repeat the process twice.

To speed up cooking by kneading the dough, immediately wrap it cling film and leave for 60 minutes. While it is infused, start cooking minced meat.

Minced meat for manti

No grinders. Minced meat should be cut only with a knife. Otherwise, you risk spoiling the taste of the filling. Cut the lamb into small cubes about 5x5 millimeters. In order not to suffer with slicing, hold the meat in the freezer for 20 minutes.

In the same way, chop the onion and mix with lamb in a one-to-one ratio. It may seem that there is too much with onions, but otherwise juicy manti cannot be cooked.

To marinate the onion-meat mass, add one teaspoon of salt and pepper. Then half a spoonful of zira and a pinch of curry. Pour the spices with broth or water and mix thoroughly. Cover bowl with cling film and refrigerate for an hour and a half.

How to sculpt manti?

Flour the countertop and place two prepared balls on it. Turn one of them into a cake with your fist. Knead the second, roll up again and put in a bowl.

Knead the dough evenly on the table with your fists, sprinkle with flour and fold in half. Then again walk from the center to the edges of the cake. After that separate the two folded edges. If it works, all is well. It comes off with difficulty - add flour.

Next, roll out the dough evenly on the table. Take your time, because too much pressure on the rolling pin will cause the canvas to tear and you will have to start over. The finished pancake should be no more than two millimeters thick.

Cut the rolled dough into strips 10-12 centimeters wide and fold them one on top of the other. After that, it is necessary to cut the resulting briquette across with a step of 10–12 centimeters. The result should be relatively even squares.

Spread them on the table and put the filling in the center of each, wrap it like an envelope. First fasten the corners in the center, and then carefully walk along the joints. After that, you can lay out the manti in a double boiler.

While the first batch is being prepared, prepare the second batch by doing the same operations with the remaining piece of dough.

How to cook manti?

How much to cook manti? At least 35-40 minutes. At the same time, 7-8 manti are placed on one tier of the mantle, previously lubricated with vegetable oil. Do not put them close together, otherwise the manti will stick together.

How to cook juicy manti? The secret is not only in the bow. Before cooking, small pieces of lamb fat are placed on each tier of the double boiler. Thanks to this, the dish will turn out even tastier.

Now you know how to cook delicious manti with meat. The main thing is to adhere to the rules and order of cooking. When kneading the dough for manti, do not overdo it with flour, otherwise it will lose elasticity. It is more difficult to work with such material, and it is unpleasant to eat manti from hard dough. Instead of lamb, you can use a mixture of any meat except pork. Sometimes pieces of pumpkin are added to minced meat. Do you like manti?