Manti

1 serving


Cook cool dough, roll into a ball, let stand for 10 minutes. Then finely roll the juices with a rolling pin (we are 1-2 thick), cut into squares of 10X10 cm, put a tablespoon of mince on each square of dough, a piece of fat, make manta. So that the dough does not dry and does not become fragile, raw manti must be covered with a napkin. Lubricate the tiers of the steam pan with oil, put manti on them so that they do not touch each other, sprinkle with cold water, close with a lid and cook for a couple of 45 minutes. Serve the ready-made manti in helmets, putting 4 pieces per serving, or in a large dish, pour over the broth, season with sour fiber or sour cream, sprinkle with black pepper. Serve grape vinegar separately. Prepare the manta mince as follows: pass the flesh of lamb or beef through a meat grinder with a large lattice or cut into small pieces. Add finely chopped onions, black ground peppers, cumin, a little salt water to the mince, mix well. For filling, cut Kurdish or nutty lard into pieces the size of almonds.