Sunday, October 5, 2008

Manty/Mantu

Perhaps one of Miss Talibonita's favorite CenAsian dishes is manty/mantu (Afghan Uzbek version): Meat Dumpings. In her spare time, in between power teaching, writing, and editing... she loves to cook. This two level steamer can fit two Thanksgiving turkeys! For her Eid guests, she steamed up four platters of manty as her main dish! It took her four hours to make this (she was on her own working her little Uzbek fingers to the bone!!!) Here is the famous pot:


Miss Talibonita will not share her own manty recipe because she is jealous with her recipes (they have been handed down from father to father in her family!). Here is a sneak peak at the manty on the first rack:


And here are the manty after three plates were filled:


Here is a manty dish from www.firedupcatering.com
It is not what Miss Talibonita goes by (she prefers to steam the manty longer and to jam pack her steamer like a 3rd world train), but it is a good version:

Ingredients:
For Dough:

2 cups water
4 1/2 cups flour
2 tsp salt
2 tbsp olive oil


For Forcemeat:

2.2 lb lamb or beef
2 large onions
Pinch of salt
1 tsp black pepper
1 tsp ground cumin
Directions:
1. Mix olive oil, salt and water together. Work up flour into thick dough. Cover with a napkin and let it stand for 10 - 15 minutes. Cut the dough into balls about the size of walnut. Roll each ball to make thin round flat cakes

2. To make forcemeat, cut the lamb or beef into small pieces or mince it not too finely. Cut a little bit of fat from lamb into small dices. Shred onions. Mixed thoroughly, add salt, spices and a little water

3. Put a ball of filling (approx 1 tbsp forcemeat) on each square piece of dough and shape to make a big dumpling. To do that you’ll need to fold the dough over the filling to make a half moon, pinch the edges and draw the 2 points together to make a purse

4. Lay Manty on the ranges of a double boiler in such a way as to have no contact with each other, splash cold water over them and place over the lower section of the boiler and steam for 40 – 45 minutes

6 comments:

KZBlog said...

Thanks for that recipe. In Kazakhstan manty recipes tend to be pretty plain (very good, but simple: meat, flour, onions). I do have to recommend pumpkin manty! So good!

I will definitely try using olive oil in the dough!

Talibonita said...

OMG you must share pumpkin manty! My vegetarian friends would love it. As for simple manty (I've also had very fatty manty which is not my thing either) I'd recommend upping the spices and the proportion of red onions. Then I make a yogurt sauce with cilantro and a few chili peppers pureed with some lime juice. Makes it zingy! Ok I divulged a major secret!

pavocavalry said...

good blog

Vain and Vapid said...

Whoa, nice new stove. But where on earth are you storing that giant pot when you're not using it?

I was just thinking of that good chicken stuff you always sent me home with. Yum. I think you should become a vegetarian with me.

Talibonita said...

I can easily be vegetarian after the beef curry debacle at the Malaysian restaurant last night!

Wily Woman said...

Does it make sense to use ground meat? I wanna make these!