Flour - 500 gr
Egg - 1 piece
Lamb - 700 gr
Beef - 300 gr
Pumpkin - 500 gr
In order to make manti, you need to take 500 grams of sifted flour and make a depression in it in order to pour 1 egg into it. After that, you need to carefully pour half a glass of water into that depression. When the flour has absorbed all that water, you need to knead the dough until it becomes elastic. As you got the finished dough, you need to wrap it in a damp cloth and put in a dark place for 30 minutes.
Then wash the pumpkin and chop 500 grams of pulp very finely. Then cut into very small pieces 700 grams of lamb and 300 grams of beef.
After that, you need to peel and thinly chop 6 onions, when the cibula is ready add it to the minced meat. Then the minced meat must be well seasoned with salt and pepper. When the onion is added, cut into small pieces and add the lard to the minced meat. All this must be mixed carefully.
To get a ball of dough you need a shape and diameter, it is best to use a rolling pin. Place the minced meat on the rolled dough and carefully join the two edges so that they fit snugly together.
Things to know (Q&A)
What is Manti made of?
In Uzbek and Tajik cuisines, manti are usually made of one (or a combination) of the following ingredients: lamb, beef, cabbage, potato or pumpkin, with fat often added to meat manti .
How do you make a Manti sauce?
In a large pot of boiling water, boil the manti until tender and cooked through, about 5 minutes. Using a slotted spoon, transfer to bowls. Top with the yogurt sauce and warm butter sauce , sprinkle with dried mint and Aleppo pepper and serve.
Can you freeze Manti?
(Dumplings can be refrigerated on baking sheets, wrapped in plastic, for up to 1 day. Alternatively, freeze on baking sheets, uncovered, for 2 hours, then transfer to an airtight container and freeze for up to 1 month.) For cooking and serving: Preheat oven to 400 degrees.
Where does Manti come from?
The name of the dish is derived from mantu, meaning dumplings, and they were originally brought over from Central Asia to Turkey by nomadic Turkish tribes in the 13th century. Today, manti dumplings are popular throughout Turkey, as well as in numerous other cuisines such as Armenian, Afghan, and Central Asian.
Is Manti Armenian or Turkish?
Manti (mante) are dumplings common throughout the South Caucasus and Central Asia. They are made and consumed by different cultures including Armenians and Turks. The concept of manti first reached Cilician Armenia through cultural interactions between Armenians and Mongols in the 13th century.
Is Manti Armenian dish?
Manti or mante is a traditional Armenian dish ; the closest Lebanese or Syrian equivalent to manti is shish barak, yet they are definitely not the same! To make manti , you need the patience of an angel or (in my case) willing helpers; there were four of us filling these tiny little boats of dough with meat.