Mantas Uzbek cooking recipe with photo and video step by step

Each people among the recipes of national cuisine there is a dish that is considered a "business card".In Asian cuisine, this special status has been deserved by mantas, and this is not unfounded. From Tatarstan and Turkey to Mongolia and China, a nourishing dish from a thinly rolled dough with stuffing, prepared for steaming, is served to the table as traditional. In Uzbekistan, mantas are made exclusively with meat stuffing, although in many ways they remember dumplings, there are subtleties that distinguish these dishes from each other.

Tips for preparing a dish

The Chinese learned how to cook mantas first, then the recipe spread among the peoples of Central Asia. Introducing their variations on the test, filling, shape, in the kitchen of each people appeared its traditional way of making a hearty dish. Initially, mantas were prepared only from fresh dough, rolling it in a very thin layer, nowadays recipes from lush or yeast dough are found. As a filling, the most popular option is meat, only a little bit inferior to vegetables, and cottage cheese - not quite the traditional "middle" of the dish.

Combines all varieties of dishes the way it is cooked. Previously, for this purpose, a special crockery called cascan was used, in which the mantles were made in pairs. This method of cooking has remained the main one even now. In multi-level pots( mantovarkas), there are holes through which the steam rises from the bottom up, ensuring continuous formation of steam to bring the mantles to readiness. Good for cooking and a steamer.

Another difference in mantle from dumplings is the size, the latter much smaller. But in form both dishes from the dough with stuffing can be similar, because besides the classical variant - square - there are still round, triangular. Filling for mantas is prepared from different types of meat, it should be chopped finely and it is necessary to add pieces of fat. In the stuffing is added fried or raw onions, potatoes, then in the process of cooking they will not tear and there will be no excess juice. For the filling still take vegetables, mushrooms, seafood, fruit, cottage cheese.

How to prepare a dough for Uzbek manti

To prepare a dough for Uzbek manti, it is necessary to have a kneading capacity( ceramic, aluminum, glass), a sieve, a board, a rolling pin. Regardless of the grade of flour, it must be sieved to enrich it with oxygen, and this affects the homogeneity of the future test. Next, in a small amount of water dilute the salt and gradually add parts of the flour. In the process of kneading alternately add the flour, then water, leading to the desired volume and consistency. If the recipe provides eggs, then whisk them separately and enter into the dough.

When the dough takes shape and begins to lag behind the hands, it is folded in the form of a ball, covered with a damp towel and left for a quarter of an hour. The next step is to roll a thin layer on the cutting board. First, you'll need to form a cake, about 1 cm thick, sprinkle with flour, and start rolling until it turns into a 1 mm layer. Then the dough is cut into large squares, add the filling, patch the edges and cook for a couple.

How to properly mold manty

There are several ways how to sculpt mantas, a classic( regular) recipe suggests that they have a square shape. Festive cooking options became the embodiment of the original approach, so there are manties in the form of flowers, braids, fish or even roses. In each technique, modeling has its own subtleties, and even the fact that the dish is made from the same dough with the same filling does not affect the result: different in form mantas look festive and appetizing.

The variant for everyday life is lazy mantas, which take half the time to cook. The dough with the filling is simply rolled into a roll, then cut, and then brought to the ready. Then the mass is divided into parts, each of them is rolled out by the sausage, and then it is cut into equal pieces. It remains to roll them out, put stuffing, to sculpt beautiful manti, tearing first in the middle, then from both sides make ears, and they all put together a basket.

Spices for mantles

As in any Asian dish, you can not do without spices, because only they help enrich the taste, making it mouth-watering. According to the classic recipe of preparation, black and red pepper is the obligatory component. To strengthen the aroma will help mixes of oriental spices. In order not to miscalculate with a choice, the appropriate addition will be garlic, cumin or zira, which represents the family of parsley, but the spice has a warm, slightly nutty flavor. When serving on the table, manti are decorated with twigs or chopped herbs( dill, parsley, coriander), sauce - from sour cream to tomato paste.

Step-by-step recipes for making delicious Uzbek masks

Tasty mantas in Uzbek style are easiest to prepare using step-by-step recipes. A hot, tasty, satisfying dish will become an ornament of both a festive table, and it will help to feed the household with lunch or dinner. In the process of preparing appetizing food, there is nothing complicated, only a couple of nuances, so that the mantles turn out juicy and correctly follow the recipe to avoid unpleasant surprises.

Classic recipe of Uzbek manti from lamb

A hot dish of Uzbek cuisine in its classical sense, like khinkali, is prepared exclusively with meat stuffing, and only mutton is chosen from all types of meat. Then the mantas are juicy, nourishing, and the filling itself is finely cut with a knife or passed through a meat grinder. Add to minced meat allowed lamb fat, chopped onions and spices to taste. To prepare a dish according to a classic recipe, the following ingredients are needed:

• 400 g of flour;
• 150 ml of water;
• 500 g of mutton;
• 30-50 grams of fat( mutton);
• 3-4 heads of onions;
• on a pinch of salt, black pepper, spices.

Preparation process:

1. Mix flour, water, salt. Knead the dough, leave it to go for a quarter of an hour.
2. Prepare minced meat, finely chop or twist meat, add onion, pepper, spices.
3. Roll the dough in a thin layer, cut into cubes, put in each mince and a piece of fat. To blind the manta rays, splitting the edges.
4. A pair of mantas are prepared for about half an hour, the table is served with greens and sour cream.

Recipe for cooking with fried fat and sugar

Central Asian traditional dish is prepared in different variations, one of the most unusual is this recipe. Instead of an unleavened dough, which is the basis of the classic way of making a hearty hot dish, yeast is used. But the main thing is how this variant differs - the filling, which is a mixture of fatty fat and sugar. The taste of the extraordinary culinary tandem complements the sour milk.

Ingredients:

• 500 g of flour;
• 300 ml of water;
• 30 g yeast;
• 1 teaspoon of salt;
• 500 grams of fatty fat;
• 120 g of sugar;
• 300 ml of sour milk or kefir.

Preparation process:

1. Yeast should be diluted in warm water, allow to stand for about 10 minutes, then knead the dough together with flour and water. Put in a warm place, waiting for it to come up.
2. The filling is prepared from fatty fat mixed with sugar.
3. The dough is divided into parts, rolled into bundles, and then cut into small pieces. Each roll into a thin cake, spread the filling, mold manties of a round shape.
4. They are cooked for about 40 minutes, the table is served with broth, which is pre-bred sour milk.

Manty in Uzbek, cooked in pilaf

You do not need to be a chef to cook another original dish that will surprise the guests. The hot second is a high-calorie, nutritious dish, because it is based on two popular Central Asian dishes: pilaf and manti. The nuance of preparation consists only in the fact that the dough with the filling is placed on the rice from above, and the pilaf must be carefully leveled before this.

To prepare a substantial second course take:

• 250 g of flour;
• 100 ml of water;
• 1 egg;
• 1 teaspoon of salt;
• 400 g of rice;
• 400 g of lamb;
• 2 heads of onions;
• a pinch of black pepper.

Preparation:

1. Knead the dough, beat the egg separately, leave for a quarter of an hour.
2. Finely chop the meat or pass through a meat grinder, add salt, pepper, spices, chopped onions.
3. Roll out the dough, cut into small squares, mold round mantles.
4. Cook them together with the pilaf, which should be leveled, put on the top of the mantle, close the tight lid, so that the steam remained inside.
5. Half an hour later the dishes will be served on the table, gently laying the pilaf with a slide, and on top - manta rays.

Khanum or lazy mantles in the multivark

The Redmond Multivar is perfect for preparing the second course for a couple. Lazy manti or khanum like even gourmets, because their stunning flavor is complemented by equally impressive taste. The stuffing is chosen by any, but the traditional version with meat is the most delicious recipe. This dish is also convenient because it is served portion by piece. A quick way to feed the household is to prepare lazy mantas, because it takes very little time.

What you need for cooking:

• 400 g of flour;
• 150 ml of water;
• 1 egg;
• 30 ml of vegetable oil;
• 1 teaspoon of salt;
• 500 g minced meat( pork, chicken, beef);
• 500 g of cabbage;
• 1 head of onion;
• greens to taste for decoration;
• 100 ml sour cream for the sauce;
• 1 clove of garlic.

Preparation:

1. Beat the egg with water, salt, vegetable oil. Pour the sifted flour to knead the dough. Leave it for half an hour.
2. Onions, finely chop the cabbage, fry in a pan, stirring. Salt, put cool.
3. The dough is divided into four parts, rolled out in a thin layer. Spread the filling on one layer, and the other is covered from above. Next, repeat the layers again, after which they roll everything into a roll, cut into portions, and cook for about 20 minutes.
4. Sauce to cook from finely chopped greens, sour cream, garlic. Serve the dish hot.

Uzbek manti with pumpkin and meat

A juicy Uzbek traditional dish is obtained not only thanks to lamb. The secret of cooking is that you need to add a pumpkin to the filling, then the dish with the vegetable additive acquires its own unique taste. It fits well with any kind of meat, does not increase the calorie content of the dish, gives it a special piquancy.

For preparation the following ingredients will be needed:

• 100 g of flour;
• 100 g of meat;
• 300 g of pulp pulp;
• 3 tablespoons fatty fat;
• 1 head of onion;
• 20 g of butter;
• 50 g of sour cream;
• on a pinch of salt, black pepper.

Preparation:

1. Knead dough from water, flour, salt. Allow to stand for about 15 minutes.
2. Meat, chop the pumpkin, add fatty fat.
3. In butter, fry the chopped onion, mix it with a mixture of pumpkin, meat, fat, add salt, pepper.
4. Dough thin roll out, cut into squares, lay out the filling, snap edges.
5. Steam for about 40 minutes. Serve hot with sour cream, greens.

Manty with potatoes, mushrooms and onions

The recipe for cooking a popular hot dish from Asia, which is prepared for a couple, will be made with the help of a filling. In this original recipe, manti are stuffed with mushrooms, potatoes and onions. The second dish turns out juicy, satisfying, tasty, and for its preparation take the following products:

• 800 g of flour;
• 200 ml of water;
• 2 eggs;
• 1 teaspoon of salt;
• 300 g of mushrooms( any);
• 6-7 pcs.potatoes;
• 2 heads of onions;
• 80 g of butter( creamy);
• for a pinch of pepper, salt, spices.
• 3 garlic cloves;
• 200 g of sour cream;
• sprig of dill.

Preparation process:

1. Mix flour, salt, eggs, water with a stiff dough, leave for 20 minutes, then crumble and repeat three times.
2. Peel potatoes, cut into small cubes. Mushrooms, chop onion, fry in butter. Mix together with potatoes, adding pepper, salt.
3. Roll out the dough, cut into circles or squares, lay out the filling, connect the cross across the edges, snap the sides.
4. Mantovarku put on fire, pour in water, lay manti, cook for about half an hour.
5. Serve to the table with a freshly prepared sauce of garlic, sour cream, greens.

Steam manty with vegetable filling without meat

To serve the second course steamed, vegetarians or people who are looking for recipes for the lean menu can serve. In the classic way of making manti without meat, you can not do. But what to replace the meat product, so that the second dish turned out not less tasty? Vegetable filling makes its piquancy, mantas from this are obtained no less appetizing.

Ingredients:

• 600 g of flour;
• 200 ml of water;
• 2 eggs;
• 300 g of pumpkin;
• 3 pcs.potatoes;
• 1 head of onion;
• 300 g white cabbage;
• 1 medium carrot;
• 2 tbsp.tablespoons vegetable oil.

Preparation:

1. Knead the elastic dough, cover with a towel, leave for a quarter of an hour.
2. Vegetables chop: cut into cabbage, potatoes - cubes, chop onion, and grate the carrots. Stir everything to make a bright filling.
3. Roll the dough, cut into small squares, lay out the filling, and mantle.
4. Lenten dish is cooked until steamed, the cooking time is 30 to 40 minutes.

Video recipes: how to cook Uzbek manti at home

Uzbek manti can easily be prepared at home using video recipes. They step by step tell about each stage - from the selection of foods to the presentation of a hearty second course. Some of the nuances that are present in each recipe will be available when watching the video carefully. The choice of cooking options for one of the most famous Asian dishes will help to learn the basics of beginners. It is also useful for those who are looking for interesting recipes for a festive table, because home mantas are the most delicious.

How tasty to cook real Uzbek manti

Recipe from Stalik Khankishiyev

Homemade beef from