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home > recipes > meat > manty
from Tipperary, Ireland Steamed Pastries - Uzbek Dough: Sift 500 g (225 lb) flour Beat 2 eggs Add 1 cup of water Add salt to taste work this mixture into flour and knead until smooth cover and set aside for 10 minutes Filling: fat mutton 500 g (225 lb) onions 3 - 4 fat of lamb tail 50 g (22 lb) sour cream (smetana) 150 g (65 lb) butter 3 - 4 tblsp salt and pepper to taste Chop the mutton into pieces to size of a pea, shred the onion thin, add ground red pepper and salt and combine throughly. Finely dice the lamb tail fat. Roll dough into a large thin cake and cat 10 x 10 cm (10 cm = 2.5 inc) squares. Place a tablespoonful of farce and diced tail fat on each square. Fold diagonally and pinch conrners and edges so that the manty are oblong in shape. Butter the plate of a kettle for steaming and arrange the manty on it. Sprinkle them with cold water and steam for 45 minutes. Remove the manty with a metal paddle or spatula and brush with butter. Serve in hot meat broth.

Manty


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keyword: manty
ethnicity: russian
recipes for meat
recipes by rcoen
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(posted January 24, 2004)

from Tipperary, Ireland

Steamed Pastries - Uzbek

Dough:
Sift 500 g (225 lb) flour
Beat 2 eggs
Add 1 cup of water
Add
salt to taste
work this mixture into
flour and knead until smooth cover and set aside for 10 minutes

Filling:
fat mutton 500 g (225 lb)
onions 3 - 4
fat of lamb tail 50 g (22 lb)
sour cream (smetana) 150 g (65 lb)
butter 3 - 4 tblsp
salt and pepper to taste

Chop the mutton into pieces to size of a pea, shred the onion
thin, add ground red pepper and salt and combine throughly. Finely dice the lamb tail fat. Roll dough into a large thin cake and cat 10 x 10 cm (10 cm = 2.5 inc) squares. Place a tablespoonful of farce and diced tail fat on each square. Fold diagonally and pinch conrners and edges so that the manty are oblong in shape.

Butter the plate of a kettle for steaming and arrange the manty on it. Sprinkle them with cold water and steam for 45 minutes. Remove the manty with a metal paddle or spatula and brush with butter. Serve in hot meat broth.



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