Uzbek Lamb and Beef Manti

This is a gastronomic tour of Central Asia without leaving your home! Real Uzbek manti is prepared using only lamb or beef, and fat tail fat is always added. In no case are the ingredients put through a meat grinder; they are finely chopped with a knife, which makes the filling juicy and crumbly.
cook time: 3h
Hazel Farrow
Uzbek Lamb and Beef Manti

Nutrition Facts (per serving)

183
Calories
7g
Fat
19g
Carbs
9g
Protein

Ingredients (4 portions)

For dough:

Wheat flour 2.5 cup
Water 180 ml
Chicken eggs 1 pc
Salt 0.5 tsp

For filling:

Mutton 400 g
Fat tail fat 40 g
Onion 3 pc
Zira 0.5 tsp
Ground black pepper to taste
Salt to taste

To submit:

Onion 1 pc
Vinegar 2 tsp
Ground red pepper to taste
Sauce, pasta 300 g

Recipe instructions

Step 1

Step 1
How to make manti in Uzbek? Beat a chicken egg into a deep container, add salt and beat lightly. Pour water in there, beat lightly again and begin adding flour, sifting through a sieve. Transfer the dough to the table and knead it by hand for 5-7 minutes. If there is not enough flour, add in small portions, the dough should not stick to the table. Place the dough back into the bowl, cover with a towel and let it rest while you prepare the filling.

Step 2

Step 2
Make the meat filling. Finely chop the lamb meat with a sharp knife. The fat tail fat, after placing it in the freezer for 15 minutes, also finely chop.

Step 3

Step 3
Add finely chopped onion and spices to the chopped ingredients: cumin, ground black pepper and salt. Knead the filling with your hands so that the onion releases its juice.

Step 4

Step 4
Take 1/3 of the “rested” dough, roll it into a rectangular shape and cut the dough into squares approximately 10*10 cm in size.

Step 5

Step 5
Place the lamb filling with fat tail fat in the center of each square and form the manti into your favorite shape.

Step 6

Step 6
Dip each manti upside down in vegetable oil and place on the grill of the manto cooker. Place the manti cooker on the fire and cook the Uzbek manti over medium heat for 45 minutes.

Step 7

Step 7
At this time, prepare the pickled onions. Cut the onion into feathers, place it in a small bowl, pour in the vinegar and mix with your hands.

Step 8

Step 8
Place the finished hot manti on a dish, place pickled onions on top, sprinkle with red pepper and serve with sour cream.

Additional rubrics

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