Manty belong to the traditional cuisine of the peoples of the Caucasus and Asia. Remotely, the dish reminds everyone's favorite dumplings. Manti is prepared from simple dough, traditionally minced meat should consist of fat mutton and a huge amount of onion. Fatty fat is added to this dish, so that in the end the manti will turn out to be very juicy. Unlike dumplings, manti is not boiled in water, but steamed. This is a great option for treating guests, and even a simple family dinner. The cooking process is not very complicated, and the products are the simplest. In this article, we propose to consider the best recipes for making manti from lamb.
Traditional Georgian Manti
This dish is for the second; it will take about two hours to prepare. Lamb manti, due to the presence of a large number of onions in the meat, will be juicy, fragrant and very tasty.
The following products will be required for 5 servings of Georgian manti:
- 300 grams of fatty mutton + 70 grams of fat tail fat;
- 250-300 grams of onions;
- a glass of flour;
- half a glass of water;
- salt and ground pepper;
- zira to taste;
- a little red pepper;
- sunflower oil to lubricate the shape of the double boiler.
Cooking Georgian Manti
- It is advisable not to twist the meat through a meat grinder, but finely chop it with a sharp knife, previously freezing it a little for ease. Pass the fat through a meat grinder.
- Peel and wash the onion, then chop into small cubes, add to the meat.
- Put salt in minced meat, black and red pepper, zira. You can add other seasonings suitable for lamb. Mix the ingredients well, put in the refrigerator to insist.
- From flour and water, with the addition of a pinch of salt, knead a tough dough. Then you need to wrap it with cling film and for 30-40 minutes put it in the refrigerator to relax. Gluten during this time will swell, making manti from lamb will be easier.
Modeling manti:
- After insisting, put the dough on a flour-powdered surface, make a sausage.
- Divide the sausage from the dough into several parts so that the size of the rolled seam is several times larger than the dumplings.
- Roll out each piece, put the filling in the center.
- Raise the opposite edges of the formation, pinch. Raise the other opposite edges, snap to the first. It should be a square. Only the raised edges in the center will be bonded, there will remain 4 strips through which the stuffing is visible.
- Lubricate the mold with oil, spread the manti with a distance from each other, since during the preparation they will increase. After boiling, you need to cook lamb manti for 40 minutes.
When ready, place the manti on plates. Serve the dish with sour cream, vinegar, any sauces.
Lamb manti with pumpkin
We offer you to cook this interesting dish. In addition to the presence of pumpkin in minced lamb for manti, the housewives themselves will also be surprised by the process of steaming. In a double boiler we will fill not just water, but the broth, thanks to which the dish will turn out to be spicy, very aromatic and tasty.
Ingredients for Stuffing:
- a pound of lamb;
- a pound of onion;
- 200 grams of pumpkin;
- instead of fat tail we take art. a spoonful of melted butter;
- a quarter glass of water;
- salt and ground pepper to taste, any seasonings for lamb - optional.
For the test:
- glass of water;
- a teaspoon of salt;
- 600 grams of sifted flour.
For broth:
- 0.3 kg of lamb ribs;
- carrot;
- bulb;
- parsley root;
- dill and parsley - greens;
- salt, zira, curry.
How to cook lamb and pumpkin manti
Prepare the broth:
- Pour 2 liters of water into the pan, put the ribs to cook.
- After boiling, put the quarterly peeled onions, salt and seasonings.
- After 10 minutes, put the carrots into the broth, bring to a boil and remove from heat.
Dough:
- Pour a glass of water into a bowl, put a spoonful of salt, dissolve.
- Put flour in small portions, knead the dough.
- Wrap the dough with foil and put it in the refrigerator for half an hour.
Minced meat:
- Chop the meat, onions and pumpkin in small cubes. Melt the butter, pour in the minced meat, salt, season.
- Add a quarter cup of water, stir.
- Remove the filling to infuse in the refrigerator for 10 minutes.
Blind the lamb and pumpkin manti in the manner specified in the previous recipe. Pour half of the broth into a double boiler, grease the mold with vegetable oil and spread the manti. Steam the dish for half an hour.
Serve manti with any sauce, and pour the remaining broth in separate bowls.
Chanterelle Manti
You can cook manti not only from meat, onions and pumpkin, but also with the addition of potatoes. The dough can be made choux, so it will also be very, very tasty!
Ingredients for Stuffing:
- a pound of lamb;
- a pound of onion;
- 300 grams of potatoes;
- salt and seasoning.
For the dough:
- glass of water;
- a spoonful of butter;
- two glasses of flour;
- a teaspoon of salt.
Cooking potato and meat manti
Let's make a custard dough:
- Bring the water to a boil, put oil in it, melt.
- Remove the saucepan from the heat, introduce the flour in small portions, stirring constantly so that the lumps do not cook.
- Knead the dough quickly, wrap it in cellophane and remove to insist for half an hour in the refrigerator.
Cooking minced meat:
- Lamb for manti should be as fat as possible, because because of the potatoes, the dish can turn out to be rather dry. If you have fresh meat, then add lard, you can also pork.
- Chop the meat into small cubes with a sharp knife, do the same with onions and peeled potatoes.
- Mix the ingredients, salt and add your favorite seasonings.
- Put the infusion in the refrigerator for 10-15 minutes. When you start cooking, you will need to mix thoroughly again.
Blind manti as described in the first recipe. If you have your own way of sculpting, then use it. On the Internet you can find many types of shapes of manti: roses, rhombuses, fish, and so on, you can dazzle more interesting.
You need to steam potato and meat manti for 30-40 minutes, the readiness is determined by the test.
Reviews
There are a lot of recipes for manti with lamb. All housewives recommend one thing: before making the stuffing of lamb, the meat must be soaked during the day to rid it of a specific smell. For these purposes, use milk, yogurt, seasoned water and parsley.
Speaking about whether manti with lamb meat turns out to be tasty, everyone agreed on the same opinion: this is an amazing dish, juicy, fragrant, non-greasy, as some might think. The fact is that all the fat is melted, creating juice inside the manti. Fat, even fat tail, is not felt in taste.
Many recommend putting in the onion filling one and a half times more than meat. For example, if lamb is 500 grams, then onions should be 750 grams. Do not be afraid of such an amount, onions give aroma and juice, but it itself practically dissolves in meat.
Sauces for manti will suit any. The best are sour cream, cream sauce, vinegar. If you want manti with vinegar, then breed it not in plain water, but in the broth left in the double boiler. It is salty, meaty, aromatic from onions and seasonings!