HOMEMADE MANTI (TRADITIONAL TURKISH DUMPLINGS)
Manti is a famous meal from my country. To prepare this dish takes time, but I'm sure you'll agree it's worth it! Enjoy-afiyet olsun (bon appetit)!
Provided by Asli Ocak
Categories Main Dish Recipes Dumpling Recipes
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine the flour and salt in a mixing bowl. Add the eggs and water, mixing well with your hands. Add more water, if needed, to form a soft dough. Cover and set aside for at least 30 minutes.
- Shred the onions and place them in a colander or sieve set over a bowl; drain the juice and discard. Combine the onion, ground beef, salt, and pepper; mix the meat well with a spoon until mashed.
- Divide the dough into two portions and lightly flour a work surface. Keep one piece of dough covered while you roll out the second portion into a rectangle, rolling the dough as thin as you can. Cut the rectangle into 2-inch squares with a knife or pastry wheel.
- Place about 2 teaspoons of the meat filling in the center of each square. Seal the dumplings by gathering the edges of the dough and pinching them together at the top to form a bundle. Transfer the finished manti to a floured plate, and sprinkle more flour over the manti to prevent sticking. Repeat with the second piece of dough.
- Heat the oil and red pepper flakes in a small skillet over low heat just until the pepper flakes have started to color the oil; don't let them burn. Remove from the heat and keep warm. Stir the minced garlic into the yogurt and set aside.
- Bring a large pot of salted water to a boil over medium-high heat, and cook the manti until the filling is no longer pink, and the dough is tender, 20 to 25 minutes. Drain well. Divide the manti among four plates. Spoon the yogurt sauce over the manti and drizzle each serving with the hot pepper oil.
Nutrition Facts : Calories 560.1 calories, Carbohydrate 64.4 g, Cholesterol 120 mg, Fat 23.2 g, Fiber 4.3 g, Protein 23.2 g, SaturatedFat 6.5 g, Sodium 439.5 mg, Sugar 9.4 g
UZBEK MANTI RECIPE
Delicious homemade Uzbek Manti dumplings loaded with a juicy chicken and potato filling.
Provided by Valentina's Corner
Categories Appetizer Main Course Side Dish
Time 55m
Number Of Ingredients 13
Steps:
- Prepare recipe for classic dough and set aside until ready to use.
Nutrition Facts : Calories 180 kcal, Carbohydrate 9 g, Protein 11 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 77 mg, Sodium 791 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MANTY FROM KAZAKHSTAN
Manty all over Central Asia. This is the Kazakh verson, though the yogurt is only used part of the year when it is available.
Provided by Boonlong
Categories Meat
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place bay leaves and peppercorns in just over 1/3 cup water and boil breifly. Remove leaves and peppercorns, set aside.
- Slowly fry onions until golden. Half way through the cooking, add spice mix, salt, and pepper. Remove from heat.
- In a bowl, mix ground meat, onion mixture, and the boiled water. Set aside.
- Mix dough ingredients and kneed well. Shape dough into balls the size of walnuts. Flatten these, and add 1 tablespoon of the meat mixture. Fold dough around the meat to form triangles. Normally, these are steamed, but if you prefer to bake them, add oil or butter to the dough.
- While they are cooking, mix the yogurt with grated garlic and crushed mint, stir well. When manty are ready, place them on a serving platter and cover them with the yogurt sauce. Serve hot.
Nutrition Facts : Calories 866.8, Fat 56.5, SaturatedFat 16.5, Cholesterol 90.9, Sodium 686.6, Carbohydrate 60.5, Fiber 4.2, Sugar 9.4, Protein 28.5
MANTY SOUP FROM KAZAKHSTAN AND UZBEKISTAN
Make and share this Manty Soup from Kazakhstan and Uzbekistan recipe from Food.com.
Provided by Boonlong
Categories Southwest Asia (middle East)
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Make manty as in the "Manty" recipe, but make them half the size, and do not cook them.
- Place peas, rice, salt, and pepper in a pot. Boil, and simmer 30 minutes. Fry onions until golden. Add tomato, tomato paste, manty, potato cubes, cover with water, and simmer 45 minutes or until potato is tender.
- Add this to the bean and rice mixture. Then add 2 cups water, dill and yogurt. Stir until hot but not boiling. Check for seasonings and serve. Technically, Uzbek manty would omit the bay leaves.
Nutrition Facts : Calories 1014.4, Fat 57, SaturatedFat 16.7, Cholesterol 90.9, Sodium 814.6, Carbohydrate 92.5, Fiber 7.8, Sugar 13.1, Protein 33
LAGMAN (UZBEK NOODLE SOUP)
Tasty, easy noodle soup. Great Uzbek (Central Asian) dish. Garnish with fresh parsley or dill.
Provided by dilyadavid
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h56m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a large pot over high heat. Reduce heat to medium-high; cook and stir onion in the hot oil until golden, 3 to 5 minutes. Stir in beef strips, cumin, and black pepper; cook until beef is browned, about 5 minutes. Stir in tomato paste and cook for 2 to 3 minutes.
- Stir carrot into the pot; cook until coated with tomato paste, 2 to 3 minutes. Add green bell pepper; cook for 1 minute. Add potatoes and celery; cook for 5 minutes. Pour in water; bring to a boil. Season water with salt. Reduce heat to low and simmer soup until potatoes are soft, about 40 minutes.
- Stir parsley and garlic into the soup. Simmer until garlic is soft, 10 to 15 minutes.
- Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, 3 to 5 minutes. Rinse and drain well. Divide among serving bowls. Ladle hot soup over noodles.
Nutrition Facts : Calories 677 calories, Carbohydrate 120.6 g, Cholesterol 25.7 mg, Fat 16 g, Fiber 20.9 g, Protein 23.9 g, SaturatedFat 3.5 g, Sodium 1298.8 mg, Sugar 6.3 g
More about "manty soup from kazakhstan and uzbekistan food"
MANTI (FOOD) - WIKIPEDIA
From en.wikipedia.org
Main ingredients Spiced meat ( lamb or …Variations PumpkinRegion or state East Asia, Central Asia, South …Alternative names Manty, mantu, manta
NEWS FROM THE CARAVAN: KAZAKH COOKING EXPERIMENT #1 : MANTI
From silkroadcaravan.blogspot.com
Author NyuraEstimated Reading Time 5 mins
KAZAKH FOOD, 6 TOP KAZAKH DISHES TO TRY | EPERSIANFOOD
From epersianfood.com
Estimated Reading Time 4 mins
- Beshbarmak. This dish is the Kazakhstan’s national food, which in other parts of Central Asia is also called “Naryn”. Beshbarmak means 5 fingers and indicates that people traditionally eat this Kazakh food using their fingers.
- Kazy (Qazi) Traditional, hand-made sausages are another Kazakh food habit, and one of the best and relatively expensive is called Kazy, which people make from horse meat.
- Pilau. In Central Asian countries such as Kazakhstan, Tajikistan and Uzbekistan they cook rice mostly with red meat, which is called “Pilau” in Kazakh.
- Karta. Karta is a very popular Kazakh food. To prepare this food, people wash the right part of the horse intestine thoroughly. Then, they turn it inside out carefully so the fast stays in the intestine, wash it again, add salt and tie it using a thread.
- Kuurdak. This dish is a specialty Kazakh and Kyrgyz food with sheep’s meat, heart, liver, and onions. However, people sometimes beef, Kazy, and Karta as well.
- Nauryz kozhe. Kazakh people celebrate March 22nd, the first day of spring, and this Ash as an inseparable part of these festivities. People prepare this Kazakh food with 7 ingredients.
FOOD IN UZBEKISTAN: 21 TRADITIONAL UZBEK DISHES YOU MUST ...
From wanderingwheatleys.com
3/5 (3)Published 2021-12-04Author Nick Wheatley
- Plov. Plov (sometimes also called “osh”) is widely considered to be the national dish of Uzbekistan. It’s a hearty rice pilaf and you’ll probably notice that the word “plov” and “pilaf” are essentially the same.
- Shashlik. Shashlik is simply skewered meat cooked on the grill. The word “shashlik”, in fact, is just the Russian word for “shish kabob”, and this style of cooking became widespread in Central Asia during the time of the far-reaching Russian empire.
- Lagman (Soup) Lagman (sometimes also spelled “lahg’mon”) is another extremely popular food in Uzbekistan. The most common way that lagman is served is as a hearty noodle stew that includes lamb, onions, carrots, bell peppers, tomatoes, potatoes, and garlic.
- Fried Lagman. Another wonderful way to enjoy those delicious hand-pulled lagman noodles is stir-fried. The noodles are pan-fried with peppers, onions, tomatoes paste, and whatever other vegetables the kitchen has on hand.
- Shurpa. Shurpa is an Uzbek lamb soup that you’ll find in almost every eatery in the country. In addition to chunks of lamb, you can expect thick slices of vegetables such as carrots, potatoes, and onions.
- Dimlama. Dimlama is a robust one-pot stew typically associated with harvest time in Uzbekistan. It’s full of meat (lamb or beef), potatoes, onions, carrots, cabbage, peppers, and garlic.
- Manti. Another extremely popular food in Uzbekistan, manti (or “mantu”), are large steamed dumplings filled with ground lamb or beef. Extra fat is often added to the dumplings to enhance the flavor.
- Chuchvara. Chuchvara are simply smaller versions of Manti, and these delicious little dumplings can be served steamed (like manti), fried, or in a soup.
- Fried Chuchvara. Another popular way to eat chuchvara is fried (you might see this written on the menu as “Qovurma Chuchvara”). Fried chuchvara is a perfect dish for sharing if you’re dining as a large group as they are much easier to eat with your hands than the steamed version.
- Samsa. Samsa (also sometimes spelled “samosa”) is another popular style of dumplings in Uzbekistan. Similar to manti, they are filled with lamb or beef and an extra helping of lamb fat for flavor.
UZBEK LAGMAN - VALENTINA'S CORNER
From valentinascorner.com
5/5 (6)Total Time 45 minsCategory DinnerCalories 410 per serving
- Cook the pasta according to the instructions. Drain and rinse with cold water. Keep covered until ready to use so it does not dry out.
- Cube the meat into small cubes. In a dutch oven, heat oil. Once hot add meat, cook about 5 minutes.
- Meanwhile, finely chop the onions. Finely dice tomatoes. Cube carrots and peppers into even sizes. Cube potatoes into small cubes.
- Add onions to the meat in the Dutch oven. Turn heat down to medium heat, cook until onions are tender.
10 TRADITIONAL FOOD IN KAZAKHSTAN - TRIP101
From trip101.com
Estimated Reading Time 7 mins
- Chechil. Editor's Note: There's no photo available at the time of writing. Chechil is a stringed cheese that’s been soaked in brine. The consistency of the cheese mirrors something similar to mozzarella.
- Chook-Chook. Photo is only for illustrative purposes. Coming in for people with a sweet tooth is Chook-Chook. Chook-Chook is a common sweet treat that is little bits of dough, that’s then fried and covered in a sticky sugary glaze.
- Beshbarmak. Beshbarmak might as well be the national dish of Kazakhstan because not only is it a delicious local dish but it is also deep-rooted in Kazakh customs.
- Sorpa Airan. Photo is only for illustrative purposes. Sorpa Airan is a cross between yoghurt and soup. “Sorpa” is generally a soup/broth-like brink that’s typically had with Beshbarmak that is usually a salty broth with savoury qualities to it.
- Shubat. Known to have terrific health qualities Shubat is fermented camel milk. Dairy is a large part of Kazakh cuisine and Shubat is known to have a bit of a sour taste as the fermentation process takes a couple of days.
- Shelpek. Just about every civilisation has its variation of a flatbread and in Kazakhstan and the surrounding areas that bread is known as Shelpek. Shelpek is commonly found throughout central Asia and consumed just about anywhere as a bread staple to any dish.
- Kurt. Editor's Note: There's no photo available at the time of writing. Kurt is a little lump of dehydrated salty cheese. Usually made by dehydrating sour cream then formed into a ball.
- Baursak. Baursak is a Kazakh national dish that can be customized to either a persons taste for sweet or not. The dish is compared to a doughnut with spherical or triangular pieces of dough which are then fried in oil.
- Kazy. Kazy is a horse meat sausage made with an intestinal outer lining. Chunks of meat and fat are stuffed inside and although the dish may not sound the most appealing to Westerners, it is a common type of sausage found in the area.
- Halva. Halva is not only popular in and around Central Asia but it is also found around places like Europe in the Balkans, Turkey and among Jewish communities around the globe.
KAZAKH FOOD: 15 MUST-TRY DISHES IN KAZAKHSTAN | WILL FLY ...
From willflyforfood.net
- Kurt. Kurt is a hardened fermented ball of cheese and one of the best examples of nomadic Kazakh food. It’s one of many fermented dairy products Central Asian herders have been preparing since the Middle Ages, to create a source of sustenance that can withstand many seasons on the road.
- Shubat. Shubat is a drink made from fermented camel’s milk. It’s a Turkic beverage popular throughout Central Asia, particularly in Turkmenistan (chal) and Kazakhstan, where it’s a staple summer drink.
- Kumis. Kumis (or koumiss, kumys) is a popular Kazakh drink made with fermented mare’s milk. It’s been an important source of refreshment and nourishment for Turkic and Mongol nomads for thousands of years.
- Shalap. Shalap is a type of fermented drink made with water, salt, and either qatiq (yogurt) or kurt. Traditionally, it was made with regular water but modern versions of shalap are often made with carbonated water instead.
- Tandyr Nan. Tandyr nan is a disc-shaped bread popular in Kazakhstan and in other parts of Central Asia. It’s essentially a Central Asian version of naan bread traditionally cooked in a tandyr (tandoor).
- Shelpek. Shelpek is a type of Central Asian flatbread widely consumed throughout the region. It’s made with a dough consisting of flour, milk, sour cream, butter, baking soda, sugar, and salt.
- Baursak. Baursak (or boortsog) are puffy pieces of fried Kazakh bread. They’re essentially Central Asian donuts made with flour, yeast, eggs, margarine, milk, water, sugar, salt, and vegetable oil.
- Manti. Manti refers to a type of dumpling popular in Turkic cuisine. It’s widely consumed throughout Central Asia, the South Caucasus, the Balkans, and beyond.
- Lagman. Lagman refers to a hand-pulled Uyghur noodle dish made with meat – usually lamb, goat, or beef – and different vegetables like bell peppers, tomatoes, onions, green beans, garlic, and potatoes.
- Lagman Shurpa. Lagman shurpa is essentially the soup or stewed version of lagman. Shurpa refers to a meat and vegetable soup common in Central Asia, so lagman shurpa is a type of shurpa made with lagman noodles.
UZBEK FOOD: 12 MUST-TRY DISHES IN UZBEKISTAN | WILL FLY ...
From willflyforfood.net
- Achichuk. Achichuk is a type of Uzbek salad made with fresh onions, tomatoes, chili pepper, herbs, and seasonings. Often served as a side dish with plov, it’s one of the simplest local salads you can try in Uzbekistan.
- Manti. If you’re fond of dumpling dishes, then you need to try manti. It refers to a type of boiled or steamed dumpling popular in many countries throughout Central Asia, the Balkans, and the South Caucasus.
- Samsa. Samsa (or somsa, samosa) refers to a type of savory pastry popular in Central Asian cuisine. You can think of it as the Uzbek version of the Indian samosa and other similar iterations like the Lebanese sambousek and the Moroccan briouat.
- Chuchvara. Chuchvara refers to a traditional dumpling that’s sometimes referred to as the Uzbek version of Russian or Italian ravioli. It’s similar to manti except it’s smaller in size and traditionally boiled in a soup with meat and vegetables.
- Shurpa. Shurpa (or shorba, chorba) refers to a family of soups or stews found in the cuisines of many countries throughout Central Asia, the Middle East, the Balkans, and Central/Eastern Europe.
- Lagman. Like plov and shashlik, lagman is one of the most popular Uzbek dishes. Originally from Xinjiang in northwestern China, it refers to a pulled noodle dish that’s become popular in many Central Asian countries like Uzbekistan, Kazakhstan, Kyrgyzstan, Tajikistan, and Turkmenistan.
- Shivit Oshi. Shivit oshi is one of the most eye-catching Uzbek dishes on this list. Also known as “khorezm lagman”, it’s a colorful dish of bright green noodles from Khiva, an Uzbek city near the border with Turkmenistan.
- Obi Non. Like plov, obi non is one of the most important foods in Uzbekistan. Also known as lepyoshka, it refers to a type of round, flat Uzbek bread baked in a traditional clay oven called a tandyr.
- Plov. No article on Uzbek food can ever be complete without plov, the country’s national dish. It refers to the Uzbek version of hearty rice pilaf, a widely consumed dish of rice cooked in broth that originated in South Asia, Central Asia, and the Middle East.
- Shashlik. If you like meat dishes, then you need to try shashlik. It’s one of the most popular dishes in Uzbek cuisine and refers to a version of shish kabob that’s consumed in many countries throughout Central Asia, the Caucasus, and in former Soviet Republics like Uzbekistan, Georgia, Armenia, Lithuania, and Ukraine.
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