Manti with meat, pumpkin and carrots
6 servings
30 minutes
Manti with meat, pumpkin, and carrots is a culinary art of Turkish cuisine that combines the rich flavor of lamb with the gentle sweetness of pumpkin and carrots. The history of this dish is rooted in Eastern traditions of preparing dough with meat filling, where the harmony of spices and textures plays a key role. Each manti is a small pouch of pleasure, slowly steamed to make the dough soft and the filling juicy. Serving it with spicy sauce, sour cream or melted butter enhances the flavor, turning the meal into a true gastronomic delight. This dish is often served in family gatherings or during celebrations, creating an atmosphere of warmth and coziness.
1
Prepare minced meat. For this, mix finely chopped lamb with finely chopped onion, red ground pepper, salt, and diced fat tail. Mix well.
- Mutton: 600 g
- Onion: 4 pieces
- Ground red pepper: to taste
- Salt: 2 teaspoons
- Fat tail fat: 200 g
2
Peel and seed the pumpkin, cut it into small pieces, grate the carrot on a coarse grater, and add to the minced meat.
- Pumpkin: 250 g
- Carrot: 250 g
3
Knead elastic dough from flour, water, and one teaspoon of salt. Roll it out thinly and cut into 10x10 cm squares.
- Wheat flour: 600 g
- Water: 50 ml
- Salt: 2 teaspoons
4
Place the prepared filling in the center of each square, connect the ends diagonally, and seal the corners.
5
Place the prepared manti on oil-greased racks, put them over a pot of boiling water or broth, and steam for 25-30 minutes. Serve the cooked manti with spicy sauce, sour cream, or melted butter.
- Melted butter: 2 tablespoons