Uzbek cuisine's large-sized manti is made by steaming a filling of ground lamb and pumpkin in a special perforated manti pot. Unlike boiled manti, because it's cooked using the steaming method, the dough stays firmer and the filling doesn't lose its juices.
Knead the flour, egg, lukewarm water, and salt into a smooth dough; cover and let rest for 20 minutes.
Mix the ground lamb, drained grated zucchini, onion, cumin, and spices.
Roll out the dough and cut into large squares, place some filling in the center and seal the corners tightly in the Uzbek style.
Lightly grease the base of the steamer, arrange the manti, and steam over boiling water for 40 minutes.
Serve hot with melted butter, strained yogurt, and red pepper flakes.
Important: While arranging the mantı in the steaming dish, lightly brush the base and sides with vegetable oil, otherwise the dough may stick to the dish and tear. The water in the steamer must stay boiling throughout cooking; add hot water if it drops. Allergen: contains wheat (gluten).
If you grate the zucchini, salt it, and let it sit for 10 minutes, it releases its excess water, so the dough doesn't get soggy while baking and the filling doesn't turn watery.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.