COATS
History
Manti is a very common dish in Central Asia. The vast Asian region was the cradle of civilizations in ancient times. The inventions of the Chinese, the scientific research of Arab and Persian scholars, the works of Islamic theologians were transferred from city to city by travelers along with recipes for delicious dishes. One of the most common dishes that now exists in almost all cuisines of Asian nations - steamed meat dough. In Uzbekistan, this dish is known as manti. Chinese baoji are prepared on yeast dough. Mongolian mantis are made from both beef and goat or horse meat. Uyghur mantis are eaten with a spicy sauce - lazjan. Kada manta is prepared with pumpkin.
Одна з самих поширених страв яка зараз існує практично у всіх кухнях азійських народів - тісто з м'ясом на пару. В Узбекистані така страва відома як манти. Китайські баоцзи готуються на дріжджовому тісті. Монгольські манти готуються як зі яловичини, так і з козячого або кінського м'яса. Уйгурські манти їдять разом з гострим соусом - лазджан. Каду манти готуються з гарбузом.
Recipe
The recipe for cooking mantis differs not only from country to country, but even every housewife may have it a little differently. One of the recipes for manta may be as follows:
The
for the dough:
400 g flour,
1 egg,
2 st. spoons of oil,
pinch of salt,
200 ml of water
The
For the filling:
400 g of veal,
400 g of onion,
a pinch of star,
ground black pepper to taste,
salt to taste
Features of cooking
Too thin dough when rolling will break when the finished mantles will be translated. Too thick dough, interrupt the taste of minced meat.
Minced minced meat is tastier than minced.
Mantis will be tastier if sprinkled with a little ground black pepper.
As a sauce to the mantle can be onion-tomato sauce or just sour cream. Although Uzbekistan also serves #chakka sauce for this purpose.