Uzbek Manti
4 servings
30 minutes
Uzbek manti is a classic dish of Uzbek cuisine that embodies its rich flavor traditions. These juicy meat pockets made from thin dough with a fragrant filling of lamb and onion have a rich, slightly spicy taste due to the addition of black pepper and salt. The key ingredient is lamb fat, which makes the filling especially tender and juicy. Manti are steamed, preserving their juiciness and enhancing the flavors of the ingredients. Historically, this dish emerged as part of nomadic culture where steaming maximized the meat's beneficial properties. Manti are typically served with sauces like tomato or sour cream and herbs.
1
Knead elastic dough from flour, water, and salt.
- Wheat flour: 400 g
- Water: 0.5 glass
- Salt: to taste
2
Add finely chopped onion, salt, and pepper to the finely minced lamb and mix thoroughly.
- Lamb: 500 g
- Onion: 6 pieces
- Salt: to taste
- Ground black pepper: to taste
3
Roll the dough thinly, cut into 10x10 cm squares. Place filling in the center of each, put a piece of lamb fat on top of the filling, and shape the manti.
- Mutton fat: 50 g
4
Place the prepared manti on oiled racks, put the grids over a pot of boiling water, and steam for 45 minutes.
