Manty
nty is a traditional meat meal of Central Asian people,
consisting of chopped meat in thin rolled dough, prepared on steam in special
cauldron for manty. The main difference between manty and other types of ravioli
isnt only their size, its only outward sign. Manty differ with minced meat, way
of preparation (on steam), and that they are prepared in special cauldron
manty-cascan. If there is no manty-cascan, you can prepare manty in a big pan installing
deep plate onto the bottom of it. Slush it with vegetable oil, put manty in one
line, cover with another plate and put on a very low fire. Preparing on steam gives
the possibility of saving the form of manty, makes the meal very beautiful and
at the same time gives it special taste, not as the raviolis one, that are
cooked in a large quantity of water.
 Ingredients:
For dough:
500 gr of wheat flour, 1 egg, 1 tea spoon of salt, 0,5 glass of water.
For filling: 1 kg
of non-fat mutton, 500 gr of large onion, 0,5 glass of salty water (1 tea-spoon
of salt), 1-1,5 tea-spoons of black milled pepper, 100-150 gr of fat tail or
internal fat
For serving: katyk (or soul cream) or meat bullion, greens, black milled
pepper by taste.
Way of preparation: Make a stiff dough from flour, egg, salt and a
little quantity of water, roll it up, cover it with a napkin and leave it for
30-40 minutes, than roll it out thinly (1-2 mm) and cut squares 10 sm of side. Chop or mince
very large the mutton flesh. Into the minced meat add shredded onions, black
milled pepper and a few tea-spoons of salty water, mix it all. At one time cut the
fat in pea-size. In every square of dough put 1 table spoon of minced meat and
1 piece of fat, after that pinch the dough at the top. Cover manty with a napkin
for not letting the dough get dried, and than put them on slushed with
vegetable oil gratings of manty-cascan so that they wont adjoin each other, spatter
it with cold water and boil covered for 45 minutes. If during the boiling manty
begin to dry, you may water them and the gratings with hot water 2 times. Without
manty-cascan, in a plate, as it was told before, manty are cooked approximately
25 minutes after the water begin to boil. You may season ready manty with katyk
or soul-cream, or fill them up with nourishing beef tea and strew with black
pepper and greens. You may also prepare manty in another way: fry them in heated
oil until ruddy crust appears, only after this placing manty into manty-cascan or
to a plate as was told before. In this way preparation of manty takes less
time: 20-25 minutes.  
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