Здравствуйте, хорошо знакома с уйгурской кухней. Она замечательно вкусная, случайно наткнулась на Ваш канал, искала ханум или лепёшки с джусаем- у меня его очень много.Подписалась, буду с нетерпением ждать новых рецептов.Привет с Дальнего Востока.
Спасибо! Очень понравился ролик, доходчиво и подробное объеснение! Тоже так делаем, кроме лепки, но а за вашу лепку особое спасибо! Всего вам и нам всем добра и мира!!!
Идеальные манты!!! Тесто тонкое, мясо резаное... Благодаря уйгурским кафе можно поесть вкусно и недорого. Процветания вашему народу, пусть мечта о свободном государстве станет реальностью!
Dough: Flour - 500 gr. Egg - 1 pc. Water - 250-300 ml. Salt -1 tsp with a slide. Sunflower oil -1 tbsp Minced meat: Meat -500 gr. Kurdyuk - 100 gr. Pumpkin -1200 gr. Water -50 ml. Sunflower oil - 50 ml. Salt - 1.5 tsp. with a slide. Sugar - 1 heaped tsp. Ground black pepper. When preparing pumpkin manti, we start with the filling. We clean the pumpkin and cut it into cubes 1 cm or 0.7 cm long. Cut the onion, meat, fat tail into small cubes. Add meat, fat tail, onion, salt, sugar, ground black pepper, vegetable oil, and water to the pumpkin. Mix everything well and our minced meat is ready. Let's start preparing the dough. Mix water with salt. Add egg, sunflower oil, water to the flour and knead the dough well. The dough must be kneaded well and kneaded well for at least 10 minutes. Knead the dough like dumplings. Let the dough rest for 30 minutes. Grease the sheets of the pressure cooker with vegetable oil. Take out the dough and divide into 4 equal parts. Roll each piece of dough into a sausage with a diameter of 2.5 cm and cut into a length of 3 cm. Roll each piece of dough into a ball. We do this with each piece of dough. The weight of one ball of dough should be 15 grams. We connect two balls of dough together, press them down and increase in size. Roll out the dough only along the edges without touching the middle. The middle should remain dense; this is done so that the manti does not tear during cooking and does not stick to the sheet of the manti cooker. Place 1 heaping tablespoon of minced meat on the dough and shape it into a braid. We dip each manti in sunflower oil and place it on a sheet of manti. Cook manti over high heat for 30-35 minutes. After 30 minutesWe take out the manti, grease it with butter and place it on a large dish. The manti are served hot to the table with cobra, adjika, sour cream, lazjan, as you like.
