Uzbek-style manty
Description
The recipe won't take much time. Uzbek-style manty is one of several national variations of this well-known and beloved dish. Try making them at home and serve hot to guests.
Instructions
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Step 1
1. How to make Uzbek-style manty? First, you need to prepare the dough. To do this, in a bowl combine an egg, about 100 milliliters of water, salt, and 1 teaspoon of vegetable oil.
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Step 2
2. Beat everything thoroughly until smooth. If desired, water can be replaced with milk.
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Step 3
3. Now you can gradually add the flour and knead a stiff dough. It needs not only to be mixed, but also thoroughly beaten and pressed by hand until it becomes soft and elastic. This may take about 10–15 minutes.
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Step 4
4. When you're done working with the dough, you can cover it and let it rest for a while.
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Step 5
5. Meanwhile, you can prepare the meat. Traditionally, lamb is used for this dish, but if desired, you can choose another type of meat or use a combination of several kinds. The meat should be washed, dried, and cut into small pieces with a knife.
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Step 6
6. You will also need a small piece of pork fatback, which should also be finely chopped.
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Step 7
7. Peel the onion and cut into cubes.
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Step 8
8. Wash the potatoes, peel them, and cut into small cubes as well.
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Step 9
9. Now combine all the filling ingredients and mix thoroughly. Season with salt and pepper to taste, and add your favorite spices if desired.
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Step 10
10. It's time to return to the dough. It doesn't really matter exactly how you roll it out. You can cut it into small pieces and roll them separately, or make long strips and then cut them. The main thing is to make the dough thin.
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Step 11
11. Place the filling on each flatbread.
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Step 12
12. A very interesting process is crimping the edges. First, take two corners and join them together.
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Step 13
13. Similarly, do the same with the other two.
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Step 14
14. Then join the already formed edges together.
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Step 15
15. Place the cooked manty onto oiled trays and put them over heat (by this time the water should already be boiling). After 45 minutes, Uzbek-style manty will be ready and can be served.