NATIONAL UIGUR CUISINE ❤️ JUICY DELICIOUS MANTY

Assalamu alaikum! Good evening, dear friends! You are on the channel Delicious Food with Khadija. Today I want to offer your attention a recipe for delicious, juicy Uyghur man. I strongly recommend everyone to cook according to this recipe. So, let's start cooking. I wish you all good luck in the kitchen. Now we will prepare the dough. Sift the flour. I have 1 kilogram of wheat flour of the highest variety. We need to prepare a very tight dough. I have a lot of varieties on my channel of manti dough, where I cook without eggs, with an egg. See, I will leave links under the video in the description. Here we add 1 teaspoon of salt, 1 egg and egg yolk and protein together. You can cook without eggs. You need to add less water. It is very difficult to knead such a dough, but it is good. I took 500 milliliters of cold ice water. I will definitely indicate the exact number of ingredients under the video in the description. I really love Central Asian cuisine, in particular Uzbek cuisine. I was born in Karsh, Kashkodar region. This is the city of Karsh in Uzbekistan. I really love Uzbek cuisine, especially manti. My mother taught me how to cook great Uzbek dishes. Today I am sharing with you with pleasure the recipes of the dishes. Please write in the comments what dishes you like. Here I have all 500 milliliters gone. See what a tight dough. I don't add water now. I try to knead the dough. I will leave a video under the video in the description, where I cook Uzbek cuisine. I cooked lagman on the channel. A very great recipe, look. Put on a work surface and knead the dough. The dough will be softer under the film later. We need it to be tight. Such a dough is perfect for manti, khinkali, pelmeni, dumplings. Perfect dough. But this is how it needs to be kneaded. In a word, handmade. Work a little, but then you will get great products. Manti will be tender, the dough is elastic. Look, it is already getting softer. If your dough is tight, your manti will keep a great shape. Aesthetically pleasing to eat. That's how we knead. And now another 5 minutes. This is the dough we got. Look how tight it is. It will be softer. And now we take it in a bag. You can, of course, just cover it with a bowl like this, but so that the dough does not get windy, it still somehow may get into your room through it. Therefore, it is better to wrap it in a bag. Then the dough will be soft, elastic and good. So now we are preparing the filling. Here I have beef. You can take veal or lamb. Very tasty. We will cut it into pieces. I have 2 900 grams of beef. We usually take beef fat or fat. If you do not tolerate, do not like, you can add melted butter or butter. For such an amount, about 3 tablespoons of melted butter. Here I have beef fat. We will cut into cubes. We will cut the meat into cubes. Preliminary, be sure to release the meat from the films. The onion should be the same as the fat. But I have more onions. I have 2 kilograms here, 4 large heads, which means 3 kilograms, 2 kilograms and 900 grams of fat. That's it, now we will cut. So, we chopped the meat. Look, finely, into small cubes. Very tender meat. This is how fat looks like. Also into small cubes. And this is how the onion looks like. Look, very fine. I add 0.5 tablespoons of cumin and add a tablespoon of allspice. This is how we did it. Add to the onion. Here I add coriander and ground bay leaf. One tablespoon. One tablespoon of red ground pepper. I add 3 teaspoons of salt on top. I have sea salt. We mix the onion well, press it so that it is soft, does not tear the dough. We mix everything well like this. And just the onion will release juice. The onion has settled. Everything is ready. And now we combine all the components of the meat. Here we add fat. And now we mix meat and fat. And now we add onion here. And here we add a little more water. About 100 milliliters. So that the spices are well distributed and the manti turn out juicy. I kneaded the dough. Look what a wonderful dough we have. And now we divide it into 4 parts. We put the dough in a bag so that it does not get windy. And now we need to roll out two rolling pins. Cut into equal pieces. And now we roll each ball like this and put it on the table. Our balls are ready. Sprinkle with flour and press each ball like this, so that it is convenient for us to roll out. Each ball is about 26-27 grams. And we roll it out so that the edges are thin, and in the middle there is a little dough. Look how thin the juices are. We spread a good spoon. We knead with a teaspoon. We collect in a cone, so that it is convenient to collect. And now we install the juice here, clamp the edge and collect the cone like this, to the top, so that we get such a beautiful bend. Now here is the same. We press it with a spoon like this, collect it inside. The dough is thin, so everything will be delicious in any way. And so we collect in a cone. Look how good we got the manti. I have juices with a diameter of 12 centimeters. To make them look more aesthetic, I still trimmed them with a chisel. We help them inside with our fingers and pinch them, like we pinch curses. And on this side we press with a spoon, so that the edges do not touch, otherwise it will be difficult to stick. We collect the middle in the same way. We dip each manti in vegetable oil without a smell and place it on a layer. We spread it at a distance, hold it in the middle. We have already put water so that it boils. The water should boil at the base of the saucepan. By the way, I have a lot of recipes on my channel of very successful manti, as well as with pumpkin. I cooked with meat. I will leave links under the video in the description. Take a look, I think you will like it. We put everything in a saucepan. We will cook manti over high heat in a manti cooker for 30-35 minutes. 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