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Manta made from unhubbed meat
1 serving
Cut the lamb (pulp and lard) into pieces of 10-15 g, like a kebab. Marinate in enameled dishes with chopped onions, coriander, black ground pepper, salt and grape vinegar and set aside in a cool place for 2- 3 hours. Cook cool dough only on eggs, roll into a ball, "cover with a napkin and let stand for 10 - 15 minutes. Then roll out in a thin layer (2 mm) and cut into squares 7X7 cm in size. Put a piece of pickled meat and a piece of lard in each square, make manti of a quadrangular shape and steam for 1 hour. Serve the finished dish to the table, greased with sour milk.
Cut the lamb (pulp and lard) into pieces of 10-15 g, like a kebab. Marinate in enameled dishes with chopped onions, coriander, black ground pepper, salt and grape vinegar and set aside in a cool place for 2- 3 hours. Cook cool dough only on eggs, roll into a ball, "cover with a napkin and let stand for 10 - 15 minutes. Then roll out in a thin layer (2 mm) and cut into squares 7X7 cm in size. Put a piece of pickled meat and a piece of lard in each square, make manti of a quadrangular shape and steam for 1 hour. Serve the finished dish to the table, greased with sour milk.
vinegar grape - 2 tbsp. spoons, soft meat - 500 g, fat fat - 500 g, onions - 2-3 pcs., salt - 1 tsp, pepper - 1 tsp, coriander - 1 tsp
