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Uzbek-style manty

Uzbek-style manty, Prescriptions, Any category, Any kitchen, Main dishes, Uzbek cuisine, Manti

Ingredients portion 4

Onions 6 pieces

Lamb 500 g

Salt to taste

Ground black pepper to taste

Lamb fat 50 g

Wheat flour 400 g

Water ½ cup

Cooking instructions 30 minutes

1 Knead the flour, water and salt into an elastic dough.

2 Add the finely chopped lamb with the finely chopped onion, salt and pepper and mix well.

3 Roll out the dough thinly and cut into 10×10 cm squares. Place the minced meat in the centre of each square, place a piece of lamb fat on top of the minced meat, then place the mantas on top.

4 Place the prepared manti on the oiled casseroles, place the grates over a pan of boiling water and cook for 45 minutes.

Sweet polenta with dried apricots and sultanas

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .