Mash manti (manta from mash)

1 serving


Cook the dough, as indicated in the Manta recipe, roll out and cut into juices. Put 1 teaspoon of minced meat made from mash in each jug and arrange the manti. Minced meat is prepared beforehand. To do this, rinse the mash, put in flat dishes (lagan), soak in cold water for 3-4 days. Change water every day. Go through it by removing the swollen mash. Then grind in a wooden mortar or pass through a meat grinder, add carrots cut into small cubes, onion chopped with thin rings, chopped fat, black or red ground pepper, salt dissolved in warm water and stir well. Make the manti from this mince and steam for 30 - 35 minutes. Manta mash is served in lagan or in plates, lubricated with sour cream.