Gul manty

Gul manty

Manty — a classic dish of Central Asian nations.


Wheat flour 500g
Cold water 130 g
1.5 tablespoons salt
Mutton pulp 1 kg
Rump 100 g
Onion 3 pc
Carrot 3 pieces
Fresh tomatoes 3 pieces
Ground black pepper 1 tsp
Cumin (cumin) 1 tsp
2 tablespoons vegetable oil


1. Finely chop the meat, the fat tail, and vegetables — cut into small cubes.

2. Add salt, pepper, pounded cumin. Stir hands put into the refrigerator for 20 minutes.

3. Combine flour, water, salt, knead the dough. Divide the dough into two parts and cover with cling film and leave for 15 minutes.

4. Roll out the dough into a thin layer. Cut into wide ribbons. Grease tape vegetable oil. Each tape to put the stuffing.

5. Then fold each strip in half with minced meat. Use your fingers to seal the side edges of the tape folded in half.

6. Tighten the belt of the dough with minced meat in a spiral, and seal the edges of the tape.

7. Turned manty rays in the form of «Gul» («flower», «rose»). The bottom of each manty dip in oil, so they are not stuck to the stand during cooking and it was easier to get them.

Cooking on the manty-maker 40-45 min. If manty (dumplings) turned out a lot, gather the rest of the container and store in the freezer for the next time.

Bon Appetit!

Gul manty

Responses are currently closed, but you can trackback from your own site.

Comments are closed.

счетчик для сайта