Central Asian manty
Description
The recipe won't take much time. Everyone knows Central Asian laghman. But not everyone knows that laghman has many relatives: salma, Dungan noodles, kesme, and manpar. In all of them, the base is a meat sauce (vadja) prepared with various vegetables and spices, to which hand-made unleavened dough products are added—noodles, "ears" (salma), or torn pieces—manpar. Green Margilan radish is added to manpar, which can be substituted with daikon. Also added is jusa, which in our regions can be replaced with wild garlic, anzur, bear's garlic (kolba), or mangyr. Alternatively, simply use green onions and garlic greens. Vinegar used in manpar is usually bran vinegar; the best substitute is dark rice vinegar. The soup is ready to serve.
Instructions
- 1
Step 1
Heat the oil in a cauldron or a heavy-bottomed pot. Sear the beef, cut into strips, until a golden crust forms. Add the onion, diced, and fry until golden. If the meat is tough, add a glass of water and simmer until tender. If the beef is young and tender, proceed to the next cooking step.
- 2
Step 2
Cut the vegetables into small cubes.
- 3
Step 3
Add the potatoes and carrots to the meat, sauté while stirring for 3-4 minutes. Then add the radish and bell pepper. Sauté for another 3-4 minutes.
- 4
Step 4
Add tomato paste and hot pepper. Fry for a couple of minutes.
- 5
Step 5
Add the strained tomatoes and bring to a boil. Reduce the heat and simmer uncovered for about 15 minutes. Then pour in enough boiling water to cover the contents of the pot by 2-3 fingers. Manpar should remain thick. Simmer for another 10-15 minutes.
- 6
Step 6
Add spices to the vaji: paprika and ground red chili pepper. Coarsely crush the mixed peppercorns and coriander seeds, then add them to the pot.
- 7
Step 7
Bring to a boil and add chives or green onion and garlic greens, and chopped garlic. Stir, cover with a lid, and let steep for about 10 minutes.
- 8
Step 8
While the meat is marinating, fry thin omelette pancakes by mixing eggs with salt and water, and beating well with a fork. Let the pancakes cool slightly, then cut them into thick strips.
- 9
Step 9
Knead the unleavened dough with egg. Let it rest for about 20 minutes.
- 10
Step 10
Divide into several parts and roll into sausages. Flatten the sausages and tear off small, thin pieces of dough from them – manty wrappers.
- 11
Step 11
Let the dough rest for a while while you bring water to a boil in a large pot.
- 12
Step 12
Manpar cooks quickly; a couple of minutes after they float to the surface is sufficient. Drain the cooked manpar in a colander, rinse with boiled water, and lightly coat with oil.
- 13
Step 13
Place the manpar into deep bowls (kese), pour thick vadj sauce over it, top with a thin omelet, and generously sprinkle with fresh herbs. Manpar doesn't fall strictly into first or second course category, so adjust the sauce thickness to your taste. Serve manpar with flatbreads and hot green tea.