Mampar
Description
Perfect for lunch. Mampar is a delicious Eastern dish that I once tried at some restaurant (seems to be Uzbek), and instantly fell in love with it. Now mampar is a must-have dish for our outdoor trips, whenever we have the chance to cook something in a kazan. It's hard to compare the taste of this soup to anything else—it's something like laghman (if you've tried it), poured over with tasty broth and dumplings. I believe mampar has an almost perfect flavor, so it's not worth spoiling it with extra spices or ingredients—just cook it according to my recipe and you won't be disappointed. Good luck! Serve the soup hot.
Instructions
- 1
Step 1
The preparation of the dish begins with the dough. Sift the flour into a bowl, add 1 egg, and knead a firm dough. Let the dough rest for about 20–30 minutes.
- 2
Step 2
Form small dumplings the size of a penny from the resulting dough. Boil the dumplings in a large amount of boiling water. As soon as the dumplings float to the surface, remove them with a slotted spoon, place them on a plate, lightly coat with oil (to prevent sticking), and set aside.
- 3
Step 3
Now we need to prepare a special small pancake used to decorate the dish when serving. To do this, pour the beaten egg into a preheated, lightly oiled cauldron.
- 4
Step 4
Very quickly spread the beaten egg over the walls of the cauldron—it should form a thin pancake.
- 5
Step 5
We transfer the finished pancake to a plate after a couple of minutes. Don't worry if the pancake breaks apart—we'll chop it finely anyway later.
- 6
Step 6
Now we proceed directly to preparing mampar. First, prepare the ingredients: separate the lamb meat from the bones, cut the meat into small pieces (as you would for pilaf). Slice the onion into rings, finely chop the tomatoes, cut the peppers into small slices, and separate the garlic into cloves.
- 7
Step 7
In a cauldron, heat a small amount of oil, add pepper and garlic. Fry for about 2 minutes over high heat, then transfer from the cauldron onto a plate.
- 8
Step 8
Add a little more oil to the cauldron, then add the lamb bones (with a small amount of meat and fat, naturally). Fry until moderately golden.
- 9
Step 9
Then add the meat pulp to the cauldron and fry it together with the bones until moderately golden brown.
- 10
Step 10
Reduce the heat, add onions to the cauldron. Fry until the onions become translucent.
- 11
Step 11
Add finely chopped tomatoes to the cauldron, mix well and simmer over low heat for about 15 minutes.
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Step 12
After 15 minutes, the dish should look approximately like this. Now pour 3 liters of hot boiled water into the cauldron, bring to a boil, and cook for another 40 minutes. At the same time as adding the water, put a whole chili pepper into the soup—this is optional, if you like spicy food.
- 13
Step 13
5 minutes before the end of cooking, add the previously fried garlic and pepper to the cauldron. Add salt.
- 14
Step 14
At the same time, add a pinch of cumin and fresh basil to the pot. Cook for another 5 minutes, then remove from heat, cover with a lid, and let it steep for 10-15 minutes.
- 15
Step 15
Serve as follows: place plenty of dumplings in a bowl, pour soup over them, and garnish with thinly sliced omelet on top.