I'd never done cooking with so much care as here. When I cooked such dishes at home, there was usually someone, mother or aunt, who was like a manager, a conductor in the orchestra, who navigated the process, and I was just a part of the "manufacturing" team.
Same people plus more volunteers got together last Sunday to cook some "manti", which are very popular in Kazakhstan! Our manti were "international", with Kazakh and Uighur elements blended together.
If you've been invited to a lunch or dinner at a Kazakhstani family, be sure, they will serve beshparmak (I wrote about it in another post), manti or plov. These are the basic traditional dishes. I'll write about plov later, let's get back to our muttons!
So, we prepared the filling with meat (usually beef, but never chicken), pumpkin, onions (everything minced or cut in small pieces), salt and pepper.
Then we did another gym exercise with the dough (which is prepared same as for beshparmak (if you need the recipe, please leave a comment, I'll put it right away), and prepared pieces of dough (they can be round or square, not very thick or thin).
You put some filling inside the piece of dough and then shape it.
We made manti in two different shapes which are common in KZ. Here we go! Below you will see the stages of one of these types.
It did not take us too much time to make manti, but we made quite many of them :-)
Time just flew by while we were chatting and having fun. We put manti in a steamer and 40 minutes later here they are!
You may also wish to check how we cooked Beshparmak, national dish of Kazakhstan.
5 comments:
Yummy
I'd love to cook these!!! =D Can you post the recipe for the dough pleaaaaaaaaaaaase?? *w*
My pleasure.
U need an egg and some warm water (a bit less than a glass). Water should be warm (neither too hot nor too cold), u mix them, and add some salt. If you are making more of those, you need to add 2 eggs and a bit more water.
Put some flour in a bowl, pour egg with water and then u beat the dough. Make sure you add enough flour. The dough should be neither soft nor hard.
Leave the dough in a bowl, cover it with a napkin. Leave it for half an hour or so. It will become a bit softer. Don't forget to add some flour on table surface when you roll the dough. It will be easier to roll a smaller piece of dough.
Good luck! Let me know about your success and share your experience and pics :)
did you ever add sourcream to the dough?....im from moscow and my bf is from Kazakh....his family makes manti:) and im pretty sure his sister adds either buttermilk or sourcream to the dough
This is the best post, Thank you so much for taking the time to share this exciting information.
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