Tashkent, Uzbekistan
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Cookbook Category
Andijan Manti
Ingredients
- 500 g of flour
- 1 kg of mutton
- 500 g of onions
- 1 egg
- Salt
- Spices
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Directions
Finely chop fatty mutton and combine well with onions, raw egg, cumin, cayenne pepper, salt. Make stiff dough out of flour, salt, egg, and water, let stand for 10-15 minutes. Cut dough into 150 g pieces, and roll out each piece into small flat rounds. Place a heaping tablespoon of filling in the center, pinch edges up around the filling without completely enclosing. Place manti on greased layer of kaskan, and steam for 1 hour.
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