Manty (master class)

But here you will not see flour (in Tashkent it is in ordinary plastic bags), here it is in paper packages.

Oh, for sure, but I already forgot about the packages. And by the way, the best flour was considered Kazakh (Kazakh uny, as I remember now), but I don't remember about Akhangaran - what kind of flour there is, there are mountains in the same place.

Lizaveta, you have nothing else to do while visiting? And how will I look into my own eyes later? Well, so be it, if you really want to, I can plow you too.

Flax, I can't cook without it))))

I've already bought lamb, it's up to you !!!

And in my meat grinder there is a special grill for meat for manti, there are oblong holes measuring 1x 0.5 cm. That's what you need!

Oh, don't tell me, Ol! There are only three holes, right? I used to have such a grill on a Soviet electric meat grinder. So this is direct - there was some kind of gift of fate. With it, you will certainly never have to cut meat for manti.

Oh, for sure, but I already forgot about the packages. And by the way, the best flour was considered Kazakh (Kazakh uny, as I remember now), but I don't remember about Akhangaran - what kind of flour is there, there are mountains.

And you cannot remember her, it is unlikely that she was taken to other republics. Just as we did not have Kazakh. And Akhangaran is, most likely, not a trademark (like Makfa, for example). Maybe there is some flour mill in Akhangaran. From there they were taken.

I dreamed of your manti in a dream today. We'll have to sculpt on the weekend. so sleep in hand

I dreamed of your manti in a dream today. We'll have to sculpt on the weekend. so sleep in hand

Ha, me too! Only not because I want them, but rather the opposite. We ate them this time. Now I don't even know when I will want to again! Good luck, Sash!

I've already bought lamb, it's up to you !!!

In gives! Well, you have speed, however! Success to you, Marina! And Bon Appetit!

[I am not cutting, but cutting]

There are only three holes, right? I used to have such a grill on a Soviet electric meat grinder. So this is direct - there was some kind of gift of fate. With it, you will certainly never have to cut meat for manti.

And I always cut meat for manti. And it turns out well. This thing.

Only I am not cutting, but cutting... Swinging along the arc of the blade towards you - away from you. With a simultaneous turn between swinging in a direction transverse to the blade. Well, you somehow begin to feel it quickly, just by trying it. You immediately understand how to do it.

[I am not cutting, but cutting]

And I always cut meat for manti. And it turns out well. This thing.

Only I am not cutting, but cutting... Swinging along the arc of the blade towards you - away from you. With a simultaneous turn between swinging in a direction transverse to the blade. Well, you somehow begin to feel it quickly, just by trying it. You immediately understand how to do it.

Here's a meat grinder, I understand! I saw such things, but I could not figure out for what purpose they were intended and how to use them. Now I know, thanks!

Your manti will certainly be bookmarked, I will do it tomorrow! A very interesting recipe with potatoes

Your manti will certainly be bookmarked, I will do it tomorrow! A very interesting recipe with potatoes

Good luck, Irish! Then whistle how it happened.

Elena, and keep the manti in the freezer, if so how?

Do you mean ready-made or raw? Well, actually, no difference. My manti do not reach the freezer raw. But, since homemade dumplings are perfectly stored (checked), then nothing will happen to the manti.Freeze them lightly on the board so they don't stick together. And then into a container or bag and into the freezer. I already wrote, but I will repeat: cook in the same way as fresh. Grease the grate with oil, and lure the mantle into the oil with a belly (as in the recipe, in short). There is no need to change the time. If you want to freeze the ready-made ones, then no problem. Just then put in the microwave to defrost, they will also warm up at the same time. Just don't put it on heating right away, this makes the meat taste - not a fountain! What happened to samsa, what happened to manty.

We never freeze manty. How much we do, we cook everything. And what is not eaten, the next day we heat it up in a micron or in a frying pan with butter. Of course, there is not much juice in them, but it's still tasty. By the way, the husband is from Kazakhstan, says the mants.

Yes, you cannot remember her, it is unlikely that she was taken to other republics.

Lena, I'm also from Tashkent.

We never freeze manty.

And sometimes I will specially stick more and in the freezer. First, I'll freeze it on the board, and then put everything in a bag. And when there is no time, guests are on the doorstep or you just don’t want to cook, you get it out, cook it, etc. All the dumplings are harvested for future use, and why manti is not allowed.

Here comes sauce arrived in time for these wonderful manta rays

Here comes sauce arrived in time for these wonderful manta rays

Aaaaaa! So this is yesterday's Olesin sauce. Yes, yes, she was teasing yesterday. I will definitely do it. It seems to me that it should be awesomely delicious! Thank you Chief!

Lena, I'm also from Tashkent.

Hello, countrywoman! At least you don't say manty, I hope? And then I already started to doubt, maybe I have something with my memory ...

At least you don't say manty, I hope? And then I already started to doubt, maybe I have something with my memory ...

Nope, we're talking manta rays. And mants usually speak in Kyrgyzstan and Kazakhstan (as it turned out now).

And where did you live, if not a secret?

girls thanks for your answers. In the family we also call manty, but it seems to be correct manty.
What did I ask about the freezer, when I ice them. and then I take them out less juicy, maybe I thought there was some kind of trick ...
I always make 50-50 meat and onions. I definitely cut the onion, and now sometimes I grind it on a blender, it's also not bad.
I will definitely try Elena with a pot, and I also want to try everything with a pumpkin.
The sauce is very cool, probably very suitable for manta rays and dumplings.

We really like tomatoes scrolled with garlic, a song to manta rays .....

Nope, we're talking manta rays. And mants usually speak in Kyrgyzstan and Kazakhstan (as it turned out now).

And where did you live, if not a secret?

As they grow older: Chilanzar (m. Hamza); Kuylyuk-1; Old Shastri (metro Pushkinskaya)

girls thanks for your answers. In the family we also call manty, but it seems to be correct manty.
What did I ask about the freezer, when I ice them. and then I take them out less juicy, maybe I thought there was some kind of trick ...
I always make 50-50 meat and onions. I definitely cut the onion, and now sometimes I grind it on a blender, it's also not bad.
I will definitely try Elena with a pot, and I also want to try everything with a pumpkin.
The sauce is very cool, probably very suitable for manta rays and dumplings.

We really like tomatoes scrolled with garlic, a song to manta rays .....

I also like tomatoes with garlic + greens!
P.S. There are no right or wrong mantas or mantas. There are only regions in which they speak differently. We are all friends and everything is right for us. If only it was delicious! True?

P.S. There are no right or wrong mantas or mantas. There are only regions in which they speak differently. We are all friends and everything is right for us. If only it was delicious! True?

I, too, as I grow up: Chilanzar (Farhad Bazaar), Teatralnaya (Shota Rustaveli, Sotsgorodok). And now my little brother lives on Khamza.

If only it was delicious! True?

That's for sure

I like dumplings more than dumplings, and also chak-chak and byalesh.

Elena, thank you for reminding me of this wonderful dish! I lived in Kazakhstan, we are all children of the USSR, and you said very rightly that despite different tastes and habits, we continue to be friends and this is great! Our mants spoke. In the north of Kazakhstan, they were prepared from ordinary minced meat with onions and everyone really liked it. In Alma-Ata, I was taught to cook them in Uyghur style, the minced meat for them must be finely cut, about the size of a pea, cut into even cubes with a very sharp knife (so as not to leak out the juice), an equal amount of well-chopped good sweet pumpkin and the same amount of chopped Luke. If you cut it correctly, the minced meat will release all its juices during cooking and the mantas will be especially juicy, and there should be almost no juice in its raw form. The meat was taken on fatty pork manti.

That's for sure

I like dumplings more than dumplings, and also chak-chak and byalesh.

Lil, and Lil ... well, I know chak-chak and belyashi ... and hu from BYALESH?

[finely]

Lena, I'll tell you how I'm doing.
Sour cream dough is ordinary, we line the bottom of the pan about 5 mm thicker, then the filling and again, fasten the edges as usual, fasten the dumplings
Filling:finely potatoes + onions + meat, it is desirable to chop a piece of duck, but when not, I do it with pork and in the oven.
After an hour in the middle, cut a circle (small) and try it if the potatoes are ready. then the balesh is ready. Tatar dish, I love it very much.

[finely]

Elena, thank you for reminding me of this wonderful dish! I lived in Kazakhstan, we are all children of the USSR, and you said very rightly that despite different tastes and habits, we continue to be friends and this is great! Our mants spoke. In the north of Kazakhstan, they were prepared from ordinary minced meat with onions and everyone really liked it. In Alma-Ata, I was taught to cook them in Uyghur style, the minced meat for them must be finely cut, about the size of a pea, cut into even cubes with a very sharp knife (so as not to leak out the juice), an equal amount of well-chopped good sweet pumpkin and the same amount of chopped Luke. If you cut it correctly, the minced meat will release all its juices during cooking and the mantas will be especially juicy, and there should be almost no juice in its raw form. The meat was taken on fatty pork manti.

It's been a long time since I climbed Uyghur cuisine, they reminded me. Now I just read it. It turns out that the Uighurs say mantA. How does it feel? So we now have a third way to pronounce this yummy. I feel a couple more will appear by the end of the year.

Lena, I'll tell you how I'm doing.
Sour cream dough is ordinary, we line the bottom of the pan about 5 mm thicker, then the filling and again, fasten the edges as usual, fasten the dumplings
Filling:finely potatoes + onions + meat, it is desirable to chop a piece of duck, but when not, I do it with pork and in the oven.
After an hour in the middle, cut a circle (small) and try it if the potatoes are ready. then the balesh is ready. Tatar dish, I love it very much.

To be honest, at first I thought that you just mixed up the letters. But then she said it out loud a couple of times and realized that it sounded very Tatar. And she began to wait for your answer. Imagine you guessed it. Means once already heard, but forgot. According to the recipe, it should be delicious. I often bake pies, and now I will try bialosh. Thank you. I'll go and ask a Tatar neighbor if she knows how to cook bialosh? If she can't, I'll show her the language! I'm smart now!

Oh, girls, we are certainly far from the topic, but once such a booze went, I will also insert my five cents. My grandmother was a Tatar, so she said balish (pronounced softer) and yes, this is a pie with a hole.

[finely]

Lena, I'll tell you how I'm doing.
Sour cream dough is ordinary, we line the bottom of the pan about 5 mm thicker, then the filling and again, fasten the edges as usual, fasten the dumplings
Filling:finely potatoes + onions + meat, it is desirable to chop a piece of duck, but when not, I do it with pork and in the oven.
After an hour in the middle, cut a circle (small) and try it if the potatoes are ready. then the balesh is ready. Tatar dish, I love it very much.

For those who have not come across Tatar cuisine - recipe please! And the test!
All I remember and eat was Chak-chak and Brushwood they made me for the wedding - so tall and tied with ribbons!

Oh, girls, we are certainly far from the topic, but once such a booze went, I will also insert my five cents. My grandmother was a Tatar, so she said balish (pronounced softer) and yes, this is a pie with a hole.

Come on! Balish is the same mantulina, only baked and with a hole! So we are in the subject, girls!

Yeah, now let's start chatting about chak-chak.

Yeah, now let's start chatting about chak-chak.

How not to do FIG! So, take the dough from the mantoo ... and spin the chak-chak!

For those who have not come across Tatar cuisine - recipe please! And the test!
All I remember and eat was Chak-chak and Brushwood they made me for the wedding - so tall and tied with ribbons!

Marin, what are you doing, your husband is a Tatar?

Eh, but I don't know the recipe for the dough, as long as my grandmother was alive, I was not fond of cuisine. And now there is no one to ask. My other grandmother, who prepared the most delicious chak-chak that I have tried while I am still alive. But now we are very far away, and she is already quite old. She taught me once, but I was a teenager and I didn't want to study. Now I am very sorry.

Marin, what are you doing, your husband is a Tatar?

Well no! It was so delicious! My grandmother was just very friendly with this grandmother, she was a wonderful old woman!

dough for balish and echpochmaki is prepared without adding liquids on fats and eggs. for example, egg + sour cream + mayonnaise + flour. or sour cream + fuel. draining. butter + flour. Well then, the creamy taste of the dough is just a head off (head - head in Tatar) !!!!!!!!!! after baking, the dough flakes and crunches, and the bottom crust of the pie, soaked in the juices of the filling, is considered the most delicious place in the pie. by the way, the hole on the top of the cake is made on raw dough and covered with a dough cork. after baking, the cork is removed and meat broth is poured in to make the pie juicier. when the pie is saturated with broth, the top crust is cut along the edge of the pie and divided into pieces. the filling is mixed, spooned into a plate as a main course and served with a piece of the top crust. then the bottom crust is used for distribution, which is treated in Tatarstan as a delicious dessert, bon appetit!

Lyudochka, is it possible from this place "sour cream + drain. Butter + flour" in more detail? I know that Tatar pastries are one of the most stunning. But I have never made such a dough or even tried it. Write at least briefly about the amount of ingredients, pliz! I'll record ...

I'll record ...

I think not only Lena will write

So I otmantovaris! delicious

The only thing I got was more flour for the dough, but it probably depends on the eggs!

I think not only Lena will write

Yes, I would not only write down, look at my legs! Is it possible to visualize the recipe! And then it will be forgotten over time and will not be found, and so he threw a point and a mustache in memory!

I will also do the manti today. I have never made them or ate them, but here is such a detailed master class, everything is measured in grams, spoons and centimeters, that it's a sin: D not to use and not try. thank you Lenochka

So I otmantovaris! delicious

The only thing I got was more flour for the dough, but it probably depends on the eggs!

Marish, congratulations! And the photo is there? The people want to know their heroes! And about the flour ... I'll tell you now what happened to me and you will understand why you have extra flour left. And it was like this: when the mixer just started kneading the dough, for some incomprehensible reason, it suddenly seemed to me (to be baptized, they say, it is necessary when it seems!) That somehow the dough is not going to be in someone too long. Well, another 2 tbsp. tablespoons of water (this is 750 gr. flour).Everything, of course, was immediately kneaded and seemed absolutely wonderful, but after proofing, when you lightly mix the dough, before you start working with it, it should not stick to the table without any flour. But at the same time it is soft. So it stuck to me even with flour. I was so worried with him: it sticks when rolling, then tears from nails when sculpting. In short, it got enough. I scolded myself, well, the question is, who pulled to add water, when specifically wrote down a specific amount in a book? So you kneaded the initially soft dough without adding all the flour, right? There was no need to be afraid, the dough would be distant and still be soft. But these are purely my considerations, and you, of course, do as you like. Congratulations again. Glad the recipe came in handy!

Lenochka, thanks for the detailed description and photo, it was very useful to me personally. I have never heard what -mantas would say, but only mantas, although I do not live in Tashkent. I cooked them only once and I couldn't close them up, but now I am prepared :-) :-) thanks!

[Lenochka]

This is the most sensible master class that I came across on manta rays
Lenochka - you are a great fellow, that you painted everything so clearly, in detail and with all the subtleties

I will also do the manti today. I have never made or ate them, but here is such a detailed master class, everything is measured in grams, spoons and centimeters, that it's a sin: D not to use and not try. thank you Lenochka

To your health, Angela! Come on, create! Then whistle what happened?

[Lenochka]

This is the most sensible master class that I came across on manta rays
Lenochka - you are a great fellow, that you painted everything so clearly, in detail and with all the subtleties

Yul, thank you! I am very pleased with the praise from you!

Lenochka, thanks for the detailed description and photo, it was very useful to me personally. I have never heard what -mantas would say, but only mantas, although I do not live in Tashkent. I cooked them only once and I couldn't close them up, but now I am prepared :-) :-) thanks!

To your health, Tanyush-Fros! I'm sure you will succeed!

[Lenochka]

This is the most sensible master class that I came across on manta rays
Lenochka - you are a great fellow, that you painted everything so clearly, in detail and with all the subtleties

I think so too. I join and approve.
(Although he himself once stamped close to this field. 🔗 )

I think so too. I join and approve.
(Although he himself once stamped close to this field. 🔗 )

Thank you so much! I am very pleased!

Girls, I beg your pardon, of course, but I'm afraid that I won't be able to properly arrange it with a separate temkoy And about the test, I use the proportions: 1 egg + 50-75g. melted plums. (or better ghee) butter + 1 glass of sour cream + a pinch of salt and flour, how much the dough will take. I remind you that without water! The dough is soft, not tight. Sometimes a separate lid for balish is made from unleavened dough. It is simply covered with a thin layer on top of the cake, and then thrown away. I think that its purpose is to take on excess heat from above (a la breathable foil), since the cake is baked for a rather long time (at least 2 hours). And small echpochmaks (triangles) are baked in the same way. The dough is the same, a hole in the center (often not even closed with a cork), filling meat + potatoes + onions + spices, baked for about 40 minutes, 1-2 tbsp are also poured into the finished ones. spoons of broth. Well, somehow, as I could, and explained. There will be questions, I can - I will help

Girls, I beg your pardon, of course, but I'm afraid that I won't be able to properly arrange it with a separate temkoy And about the test, I use the proportions: 1 egg + 50-75g. melted plums. (or better ghee) butter + 1 glass of sour cream + a pinch of salt and flour, how much the dough will take. I remind you that without water! The dough is soft, not tight. Sometimes a separate lid for balish is made from unleavened dough. It is simply covered with a thin layer on top of the cake, and then thrown away.I think that its purpose is to take on excess heat from above (a la breathable foil), since the cake is baked for a rather long time (at least 2 hours). And small echpochmaks (triangles) are baked in the same way. The dough is the same, a hole in the center (often not even closed with a cork), filling meat + potatoes + onions + spices, baked for about 40 minutes, 1-2 tbsp are also poured into the finished ones. spoons of broth. Well, somehow, as I could, and explained. There will be questions, I can - I will help

Oh, finally! Luda, thank you! I will do it tomorrow.

Thank you so much. I stuck it, boiled it, ate it. Tomorrow I will continue - the minced meat remained. I had to add a little flour, so it turned out 32 pieces. It's great that everything is so accurate, in grams, everything can be counted and even for guests to estimate how much you need ... So as not to suffer then suddenly will not be enough.

Thank you so much. I stuck it, boiled it, ate it. Tomorrow I will continue - the minced meat remained. I had to add a little flour, so it turned out 32 pieces. It's great that everything is so accurate, in grams, everything can be counted and even for guests to estimate how much you need ... So as not to suffer then suddenly will not be enough.

Sash, I am very glad that you liked it. I always shake so much with my recipes, suddenly someone does not succeed - they will knock on the head! And you are already the second with a positive result! Sash, isn't it Makfa flour, since you had to add it? Why did the minced meat stay? Did you do a little more? Why am I so meticulously asking, so if anything, add additional details to the recipe. So that everyone will succeed and have nothing left. I have something in exactly and dough and minced meat is consumed. Well, in short, I congratulate you on your successful cooking! And thank you for your good feedback!

Thank you Lyudmila for answering the girls, otherwise I got to the computer only in the evening.

My sister makes chak-chak very tasty, I have not tried it tastier. She is a professional pastry chef living in Nizhnikamsk.
I decided to buy Merkato because of the chak-chak, but I realized that it was better to cut it with my hands, otherwise the dough is harsh.

when the pie is saturated with broth, the top crust is cut along the edge of the pie and divided into pieces. the filling is mixed, placed on a plate with a spoon as a second course and served with a piece of the top crust. then the bottom crust is used for distribution, which is treated in Tatarstan as a delicious dessert, bon appetit!

Immediately I remembered childhood, the most delicious bottom of this pie

Lilia, it turns out that we are fellow countrywomen with your sister! I come from Nizhnekamsk Now I live in Yelabuga. Unfortunately, I have no friendship with chak-chak, I'm allergic to honey