How to cook lamb manti. Manti recipe with lamb Manti lamb recipe

22.04.2022

Lamb manti is a common dish that is considered traditional in Asia, Tatarstan, Crimea and Korea. As a rule, this recipe includes finely chopped meat, herbs and onions. These components are perfectly combined with each other and, as they cook, they turn out juicy and tender.

You can cook the dish either in a double boiler or in a mantle. The main rule of cooking - manti with lamb must be steamed. In this case, the dough is soft and tasty, and the filling is juicy and fragrant. It is worth noting that during the preparation of minced meat, a little water should be added so that after cooking it becomes juicy and incredibly tasty.

The recipe for manti is nutritious, satisfying and amazingly tasty. A particularly tasty and healthy dish is obtained with the meat of a young ram, which does not contain fat. In addition, in a double boiler, the meat will turn out soft and slightly fall into fibers. To prepare a traditional dish, the onion should be crushed to a puree state, so that during the meal, large pieces do not come across and do not interrupt the taste of the filling. Thus, the dish turns out to be dietary, tasty and very healthy.

Important: you can cook lamb manti with the addition of various ingredients: bell peppers, pumpkins, tomatoes and even carrots. Each vegetable will perfectly complement the cooking recipe and make it more tender, as the vegetables will fall apart during cooking and provide the meat with a lot of juice.

Judging by modern photos, the finished dish looks elegant and appetizing. It is worth noting that the sauce and other additions play an important role in the finished dish, not only improving the appearance of the dish, but also giving it beauty. For example, manti can be garnished with fresh herbs, grated cheese, sour cream or mayonnaise, sauce made from tomato, pickled cucumber, soy sauce or cream.

It is impossible not to notice that ready-made manti must be decorated, as required by the classic recipe. It is not difficult to prepare this dish, the main thing is to knead the dough correctly and mold the products so that they do not fall apart and open during the cooking process.

Cooking manti with pumpkin

To diversify your daily diet with a gourmet and easy-to-cook meal, try cooking manti with pumpkin and lamb.

The result of the finished dish will pleasantly surprise you.

For cooking you will need:

800 grams of young ram meat (without bone);
egg;
cilantro;
300 grams of flour;
200 grams of unsweetened pumpkin;
small bulb;
some oil;
100 ml sour cream;
salt and spices.

Sour cream is desirable to use 15% fat, so as not to saturate lamb meat with fat.

Cooking:

Important: manti will be especially tasty if they are eaten hot, while the filling is still soft and juicy. As it cools, it will dry out and lose its flavor.

As a result, the recipe for manti with lamb and pumpkin will turn out delicious, fragrant and appetizing (you can see this by looking at the photo of the finished dish).

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Uzbek lamb manti (video recipe)

One of the oldest cities on the planet, Bukhara, is located in Uzbekistan, where local chefs cook real Uzbek lamb manti. Any self-respecting Bukhara chef prepares this national dish of Uzbek cuisine exclusively with his hands, without the use of any modern gadgets. One of them (chef Alisher from the Golden Bukhara restaurant) shared with us his recipe for Bukhara manti, showing all the technology of their preparation in a video recipe.

The Uzbek recipe for manti, like any other, includes two main components - dough and filling.

Pour flour into a cup. Make a small hole in the center to break the eggs into. Add salt and water. Water should be cold boiled. Knead the dough so that it becomes elastic and does not stick to your hands. Use additional flour if necessary. Place the finished dough for manti in a plastic bag so that it does not dry out and leave to rest. At this time, do the meat filling.

Recipe for stuffing for manti

It is very important for manti to use lamb and tail fat of excellent quality. Cut the meat and fat tail very finely so that they have time to steam. Also chop the onion. In a bowl, mix chopped meat, lard and onions. Add seasoning cumin, salt and pepper. Mix everything well. The stuffing for manti is ready.

Cut off a small piece from the dough and make a "sausage" out of it. So that it does not stick to the table and hands, you should use a little flour. Tear the “sausage” into small pieces, approximately 10-12 grams each, from which roll out cakes with a rolling pin. At the same time, you need to try to make the edges of the cake thinner, and the middle, on the contrary, thicker. Place minced meat (about 0.5 tablespoon) in the center of the cake and close up the edges beautifully.

Pour vegetable oil on a saucer. Dip the sticky manti upside down in oil and place on the grate of the pressure cooker. Boil water in a saucepan, on which place a grate with manti, cover with a lid and cook for 30-40 minutes (depending on the size of the manti).

Put the finished manti on a beautiful plate and decorate with fresh herbs. Usually Bukhara manti with sour cream are served.

Uzbek manti with lamb are ready!

"Yokimli ishtakha!" Which in translation from the Uzbek language means "Bon appetit."

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Lamb manti

Sometimes, manti is confused with dumplings or dumplings. Yes, they are made from lamb, but you can also use pork or a mixture of different meats. There are manti with pumpkin and potatoes. But the difference lies in the fact that manti is cooked only in steam, and not in water, the meat for them is not twisted in a meat grinder, but finely chopped and their seams are not as strong as those of dumplings or dumplings.

Ingredients for stuffing:

1 kg lamb
200 g fat tail - lamb fat
300-350 g onions
a pinch of black and red ground pepper
a pinch of zira

1 glass of cold water or milk
1 egg
wheat flour as needed
1 teaspoon salt

How to cook lamb manti

We start cooking manti with minced meat. Finely chop the meat and fat. Finely chop the onion as well. There must be a lot of onions. It gives the dish juiciness, a special taste and aroma. Mix meat, lard, onion, salt, red and black pepper, cumin.

Now let's prepare the dough. Combine cold water, egg, salt and flour. Knead a stiff dough. It will be tough enough. Those who like soft dough can use milk instead of water.

It should be mixed very well. Usually it takes at least 20 minutes, and better, entrust this work to male hands. Let the dough rest for a few minutes, and divide it into pieces the size of a walnut.

We roll out cakes with a diameter of about 10 cm and put minced meat on them, about a tablespoon. You can put a piece of bacon on top. And now we will form manti. To do this, take two opposite edges of the cake and connect them over the filling, pinch well. We have two semi-circles of dough left on both sides. We take the highest points on these semicircles and pinch them with each other over the previously pinched ends of the dough. It turned out a bag with four ends. We connect these ends in pairs and give the manti a rectangular shape.

Now the bottom of each product must be dipped in vegetable oil and laid on the tiers of the pressure cooker. It is better to lubricate the manti themselves, and not the tiers of the double boiler. The probability of sticking in this case is much less.

We cook them for about 40-45 minutes over boiling water with the lid closed. Pour the finished manti with plenty of melted butter and sprinkle with herbs if you like it. That's all. Enjoy your meal!

Here is the video recipe for this dish.

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Zastole.ru culinary photo-video recipes from Natalia Kim

Manti with lamb photo-video recipe

Cooking time: 1 hour 45 minutes
Prepare: Not difficult
Country of origin: Uzbekistan
Natalya Kim
Print recipe:

Ingredients

Lamb - 500 gr.
Fat tail fat - 100 gr.
Turnip onion - 500 gr.
Zira - 0.5 tsp
Ground coriander - 0.5 tsp
Black pepper
Salt to taste
Dough for manti

Can be submitted together

Lamb cut into manti into thin strips. Cut the fat tail fat into small cubes. Cut the onion into four pieces and chop finely. Put everything in one cup, add ground coriander, cumin, black pepper and salt. Mix everything well.

Ready-made dough for manti knead again and cut into 4 parts, roll up a sausage from each part and divide each sausage into 8 parts. Form a cake with the palm of your hand and roll out the juicy.

Put the filling on the juicy, pinch the middle well, then blind the opposite edges with each other in the middle, and connect the ends diagonally.

Lubricate the sheet with vegetable oil and lay out the manti, leaving a distance between them. As soon as the water in the double boiler boils, put manti for 45 minutes.

Manti with lamb should be served immediately, hot.

If there is no tail fat, then take onions and meat at the rate of 1: 1.

Meet the Manti! A dish of Uzbek national cuisine cannot be ignored. Steamed envelopes made of unleavened dough with juicy meat filling - rather, a classic version. It is better to use lamb as a filling - as in our recipe.

However, there are many dietary and lean variations with pumpkin and potato fillings. The dough for manti is flour, milk and a chicken egg. There is a lean version of the test on water without milk and eggs. I will cook lamb manti and the right dough - in milk.

To prepare manti, we use the ingredients from the list.

So, dough. Pour flour into a glass bowl. We break the chicken egg. Pour milk at room temperature. Add salt.

We knead the dough for manti. The dough must be well kneaded, turning into an elastic bun. The dough for manti should not stick to your hands. We remove the bun under the cling film. Leave for 30 minutes to “saturate”.

We proceed to the preparation of minced meat. We pass the meat through a meat grinder or with a small knife.

To make manti juicy, you need a lot of onions. Cut the onion into small cubes and add to the minced meat.

Season with salt and pepper. Add 50 ml of water.

We mix everything thoroughly.

Let's move on to sculpting manti. We divide the dough into four parts.

Roll out each into a thin layer. The dough should not be too tight. When rolling out, we use flour, but in a minimal amount.

The layer is cut into squares. Place minced meat in the middle of each piece.

We pull the ends of the dough to the center and blind. Triangles on opposite sides are blinded so that the mantle turns into an oval.

We will steam lamb manti, like any other meat manti. We take a circle from the pressure cooker with holes for steam to escape. Lubricate it with fat tail fat. We spread the manti on the circle.

While I was sculpting manti, water was boiling in the main mantovarka pot. We send manti to the pressure cooker for 20-30 minutes, depending on the size. They turned out not very large for me - 20 minutes was enough for cooking.

Ready lamb manti is served hot. They eat with their hands, biting off the edge and drinking first the broth, which is formed inside due to juicy minced meat with a lot of onions.

Don't pass by! Prepare manti with joy. Treat loved ones to a tasty, healthy and nutritious second course.

356. 23 October 2013.
I spent my childhood and youth in Central Asia, besides that I lived in Xinjiang for a long time, this is the largest province in China, where many Uyghurs live, so I really love Turkish cuisine and understand it.
That's just manti, real manti, with minced lamb, fat tail, onion and pumpkin, I rarely can eat somewhere, so I cook them at home myself. In my opinion, this is the best filling for manti, mostly Kazakhs do it in Alma-Ata, some Kyrgyz in Issyk-Kul, and Uighurs don’t put pumpkin in minced meat, but simply do it separately with pumpkin and separately with meat.

They are done for a long time, but not difficult. We knead the dough on flour with water and salt (I add a little more soda for elasticity), preferably twice, each time wrapping it in a film and letting it rest for 30 minutes.

And while it lies, we make minced meat. We clean the meat from bones and films, do not throw away the bones with meat scraps, they will go to demi-glace.

We clean the onion and pumpkin.

And chop the minced meat with a knife: meat, fat tail, pumpkin and onion cut into small cubes. The proportion is approximately the following: 50% - meat, 10% - fat tail, 10% - pumpkins, 30% - onions.

Then salt the minced meat, add spices (ground in a mortar) coriander, cumin, white and black peppers. And mix well.

Next, roll out the dough and sculpt manti, as you are used to. Here are three options that I know: Chinese baoz, manti, which are molded in Central Asia in Russian families, and Uighur manti.

The best sauce in mantams, I think is a mixture of soy sauce, vinegar and red chili peppers.

And from the remains of lamb and bones, we cook demi-glass. First, bake in the oven at 250 degrees, floured bones and meat, carrots, onions, celery root. Then we pour everything in a saucepan with water, washing off all the frying from the baking sheet with boiling water, and cook the thick broth on low heat for a long time (6-8 hours), removing the foam and fat, you can add the sautéed tomato paste, at the end we add the stalks of herbs, spices (thyme , rosemary), at the end we filter and freeze for future broths or sauces.

Manti is a traditional dish of the peoples of Asia and the Caucasus, vaguely reminiscent of Russian dumplings. The dish is based on unleavened dough, which is wrapped with minced lamb stuffing, mixed with a lot of onions and generously seasoned with spices. Lamb should not be too lean, so be sure to add a little tail fat to the minced meat. Due to the presence of bacon and an abundance of onions, the dish is especially juicy and tender. Unlike dumplings, manti is not boiled in water, but steamed - in an ordinary double boiler or slow cooker.

A delicious lamb dish is a win-win option for preparing a homemade dinner or treat for guests. Hearty manti with juicy minced meat are incredibly appetizing. The whole process is quite simple and not too time consuming.

Recipe Information

Cuisine : Georgian .

Cooking method: for a couple.

Preparation time: 2 h

Servings: 5 .

Ingredients:

lamb - 300 g
flour - 200 g
onion - 250 g
fat tail fat - 70 g
water - ½ tbsp.
vegetable oil - for lubrication
salt - to taste
ground black pepper - to taste
zira - to taste
ground red pepper - to taste.

Recipe

Peel the bulbs from the husk. Rinse with water. Pass the lamb pulp through a meat grinder along with fat tail fat. If the meat is lean, then you can add a little more fat. It is due to him that the filling turns out juicy and tasty. If you do not have a meat grinder or combine, then the ingredients can be very finely chopped with a knife. Sift flour using a sieve.
Chop the onion with a knife. Sprinkle with black and red pepper. You can add other seasonings for lamb to your own taste. Thoroughly mix onion with spices.
Put the minced lamb in a bowl with onions. Add salt, cumin. Mix the filling with your hands. Leave the mince to infuse.
Pour flour into a deep mixing bowl.
Add water and a couple of pinches of salt. Knead soft smooth dough. Cover the container with cling film and leave the dough for 40 minutes to swell the gluten.
Place the bun on a work surface sprinkled with flour.
Roll out the dough thinly, forming a layer. Cut it into horizontal strips. Then cut the dough into medium-sized squares.
Spoon a small amount of filling into the center of each square. Do not put too much minced meat on the dough, so that you do not have difficulty forming envelopes.
Close the edges of the pieces of dough in the form of envelopes. Do this carefully so that the manti does not burst during the cooking process.
Nicely pinch the ends of the envelopes. Grease a steamer dish with vegetable oil. Manti lay out in the form. Grease the sides of the dough envelopes with vegetable oil so that they do not stick together. Pour a couple of glasses of water into a saucepan or slow cooker. Set over the form. Cook manti for 40 minutes.
Put the manti on plates, decorating them with sauce. Serve hot. Enjoy your meal!

Note to the owner:

In manti prepared according to the classic recipe, the volume of onion exceeds the volume of meat by 1.5 times.
If you do not have lamb, delicious manti can be made from pork or beef. If the meat is lean, do not forget to add a piece of bacon to the minced meat.
Pour the finished manti with mustard or cream sauce.

Manti, if cooked correctly, is a win-win dish. I do not know a single person who, in their right mind, would refuse manti.

The most suitable meat for cooking manti is, of course, lamb. Lamb gives this dish a special aroma and taste.

Dough for manti

I use the most ordinary dough for manti, cooked on water. It is very versatile and is also suitable for cooking, and dumplings. So take note!

To prepare the dough we need:

500 grams of flour
300 grams of water
a teaspoon of salt
a tablespoon of vegetable oil

Pour water into a mixing bowl. Sprinkle flour on top. Add salt and vegetable oil immediately. We mix everything until a homogeneous mass.

Sprinkle the table with flour and put the dough on the table.

Knead the dough until it becomes elastic. Add flour if necessary.

We put the finished dough in a plastic bag and put it in the refrigerator for 30-40 minutes. Just until we prepare the filling.

To prepare the filling, we need the following products:

lamb pulp, 500 grams
onions, the same volume as lamb
pumpkin, half the volume of lamb
salt, pepper to taste
a pinch of zira

For the filling, take a leg of lamb and cut off the flesh from it.

Cut the lamb flesh first into long thin strips. This will require a very sharp knife.

We cut the lamb strips across to get cubes no larger than a centimeter by a centimeter. Pour the chopped meat into a deep bowl.

The onion must be peeled and cut into cubes the same size as the meat. Pour the onion into a bowl with the meat.

We take a fresh pumpkin. We cut off a few slices from it.

We clean the pumpkin slices from the peel and seeds. Cut the pumpkin into small cubes and add to the meat. Salt, pepper the meat. Add a pinch of cumin.

Mix thoroughly so that the onion and pumpkin are evenly mixed with the meat.

The filling for manti is ready, you can start cooking them.

How to cook manti

We take the dough out of the refrigerator. Cut off a small piece from the dough. Roll it into a sausage with your hands. Cut off walnut-sized pieces from the sausage. Flatten them with your fingers, dip them in flour on both sides and knead them into small thick cakes.

We roll out the resulting blanks with a rolling pin to make thin round cakes, about 2 millimeters thick.

Spoon the filling onto the rolled out cake.

Now I will show in detail how to sculpt manti. We lift the dough on both sides and connect the edges of the dough over the filling so that they stick together with each other.

We close up the rest of the dough first on one side.

Then we do the same on the other side and get an almost finished manti.

Now it remains only to connect the protruding ears of the test with each other, as shown in the photo.

We sculpt manti until the filling or dough runs out. If you did everything right, then they should end at the same time.

We dip the finished manti in a saucer with vegetable oil so that they do not stick to the bottom of the pressure cooker and put them in the pressure cooker.