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.