Manty From Kazakhstan Recipes

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MANTY FROM KAZAKHSTAN



Manty from Kazakhstan image

Manty all over Central Asia. This is the Kazakh verson, though the yogurt is only used part of the year when it is available.

Provided by Boonlong

Categories     Meat

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb ground lamb or 1 lb beef
4 large onions
1/2 cup vegetable oil
salt
pepper
1/3 cup water
2 -3 laurel leaves
3 -5 peppercorns
1 teaspoon mixed spice, for kazakh and uzbek recipies (see recipe of that name)
1/2 lb flour
1 teaspoon salt
1 cup water
1 cup yogurt or 1 cup sour cream
1 garlic clove, finely grated
1 teaspoon crushed dried mint

Steps:

  • Place bay leaves and peppercorns in just over 1/3 cup water and boil breifly. Remove leaves and peppercorns, set aside.
  • Slowly fry onions until golden. Half way through the cooking, add spice mix, salt, and pepper. Remove from heat.
  • In a bowl, mix ground meat, onion mixture, and the boiled water. Set aside.
  • Mix dough ingredients and kneed well. Shape dough into balls the size of walnuts. Flatten these, and add 1 tablespoon of the meat mixture. Fold dough around the meat to form triangles. Normally, these are steamed, but if you prefer to bake them, add oil or butter to the dough.
  • While they are cooking, mix the yogurt with grated garlic and crushed mint, stir well. When manty are ready, place them on a serving platter and cover them with the yogurt sauce. Serve hot.

Nutrition Facts : Calories 866.8, Fat 56.5, SaturatedFat 16.5, Cholesterol 90.9, Sodium 686.6, Carbohydrate 60.5, Fiber 4.2, Sugar 9.4, Protein 28.5

MANTY SOUP FROM KAZAKHSTAN AND UZBEKISTAN



Manty Soup from Kazakhstan and Uzbekistan image

Make and share this Manty Soup from Kazakhstan and Uzbekistan recipe from Food.com.

Provided by Boonlong

Categories     Southwest Asia (middle East)

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 22

1 lb ground lamb or 1 lb beef
4 large onions
1/2 cup vegetable oil
salt
pepper
1/3 cup water
2 -3 laurel leaves
3 -5 peppercorns
1 teaspoon mixed spice, for kazkah and uzbek recipes from recipe of the same name
1/2 lb flour
1 teaspoon salt
1 cup water
1/2 cup black-eyed peas
water
salt or pepper
1/3 cup rice
1 potato, cubed
1 large onion
1 large chopped tomato
1 tablespoon tomato paste
dill
1 cup yogurt

Steps:

  • Make manty as in the "Manty" recipe, but make them half the size, and do not cook them.
  • Place peas, rice, salt, and pepper in a pot. Boil, and simmer 30 minutes. Fry onions until golden. Add tomato, tomato paste, manty, potato cubes, cover with water, and simmer 45 minutes or until potato is tender.
  • Add this to the bean and rice mixture. Then add 2 cups water, dill and yogurt. Stir until hot but not boiling. Check for seasonings and serve. Technically, Uzbek manty would omit the bay leaves.

Nutrition Facts : Calories 1014.4, Fat 57, SaturatedFat 16.7, Cholesterol 90.9, Sodium 814.6, Carbohydrate 92.5, Fiber 7.8, Sugar 13.1, Protein 33

HOMEMADE MANTI (TRADITIONAL TURKISH DUMPLINGS)



Homemade Manti (Traditional Turkish Dumplings) image

Manti is a famous meal from my country. To prepare this dish takes time, but I'm sure you'll agree it's worth it! Enjoy-afiyet olsun (bon appetit)!

Provided by Asli Ocak

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h30m

Yield 4

Number Of Ingredients 11

2 cups flour
½ teaspoon salt
2 eggs
½ teaspoon water, or as needed
2 onions, peeled
½ pound ground beef
salt and pepper to taste
3 tablespoons vegetable oil
1 tablespoon red pepper flakes
1 tablespoon minced garlic
1 (8 ounce) container plain yogurt

Steps:

  • Combine the flour and salt in a mixing bowl. Add the eggs and water, mixing well with your hands. Add more water, if needed, to form a soft dough. Cover and set aside for at least 30 minutes.
  • Shred the onions and place them in a colander or sieve set over a bowl; drain the juice and discard. Combine the onion, ground beef, salt, and pepper; mix the meat well with a spoon until mashed.
  • Divide the dough into two portions and lightly flour a work surface. Keep one piece of dough covered while you roll out the second portion into a rectangle, rolling the dough as thin as you can. Cut the rectangle into 2-inch squares with a knife or pastry wheel.
  • Place about 2 teaspoons of the meat filling in the center of each square. Seal the dumplings by gathering the edges of the dough and pinching them together at the top to form a bundle. Transfer the finished manti to a floured plate, and sprinkle more flour over the manti to prevent sticking. Repeat with the second piece of dough.
  • Heat the oil and red pepper flakes in a small skillet over low heat just until the pepper flakes have started to color the oil; don't let them burn. Remove from the heat and keep warm. Stir the minced garlic into the yogurt and set aside.
  • Bring a large pot of salted water to a boil over medium-high heat, and cook the manti until the filling is no longer pink, and the dough is tender, 20 to 25 minutes. Drain well. Divide the manti among four plates. Spoon the yogurt sauce over the manti and drizzle each serving with the hot pepper oil.

Nutrition Facts : Calories 560.1 calories, Carbohydrate 64.4 g, Cholesterol 120 mg, Fat 23.2 g, Fiber 4.3 g, Protein 23.2 g, SaturatedFat 6.5 g, Sodium 439.5 mg, Sugar 9.4 g

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