Manti in andijan

1 serving


Make minced lamb. Pass through a meat grinder with a large lattice, add chopped onions, salt, zira, ground pepper and raw eggs, mix everything. Prepare the dough, as indicated in the Manta recipe, and allow to stand for 10-15 minutes. Then divide the dough into 150-gram pieces, roll them into a ball and roll each separately into thin (2 mm) round cakes - juicy. Put 200 g of minced meat in each juicy and arrange large round or oval manti. Grease the tiers of the steam pan with fat, lay the manta so that they do not touch each other, and steam for 1 hour. Put the ready-made manti in casas of 1 piece per serving, pour over the broth and lubricate with sour milk.