Best 2 Manty Soup From Kazakhstan And Uzbekistan Recipes
Manty soup originating from Kazakhstan and Uzbekistan is a delicious and hearty dish perfect for a cold winter's day. Made with tender minced meat and vegetables wrapped in a thin dough and simmered in a flavorful broth, this soup is sure to warm you up and satisfy your hunger. The dumplings are similar to Chinese dumplings or Italian ravioli but have their unique flavor and texture due to the combination of spices and herbs used in the filling.
Here are our top 2 tried and tested recipes!
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
Tips:
- To make the dough easier to work with, let it rest in the refrigerator for at least 30 minutes before rolling it out.
- When rolling out the dough, make sure it is thin enough so that you can see through it. This will help the manty to cook evenly.
- To prevent the manty from sticking together, dust them with flour before placing them in the steamer or pot.
- If you are using a steamer, make sure that there is enough water in the bottom of the pot so that it doesn't boil dry.
- Serve the manty with your favorite dipping sauce. Some popular options include sour cream, yogurt, or tomato sauce.
Conclusion:
Manty is a delicious and hearty dish that is perfect for a cold winter day. It is also a great way to use up leftover meat and vegetables. With a little bit of planning, you can easily make this dish at home. So next time you're looking for a new recipe to try, give manty a try. You won't be disappointed!
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