Manti

Manti is a popular dish not only in Turkish and other Central Asian cuisines but also in post-Soviet countries.

For the dough

• Flour 500 g
• Corn oil 20 ml
• Cold water 200 ml
• Egg 1 pc

For the filling

• Beef 600 g
• Tail fat 100 g
• Onion (large) 800 g
• Salt 1 tsp
• Black pepper 1/2 tsp
• Ground cumin 1 tsp
• Corn oil 40 ml

Method

1. 1.To prepare the dough, sift the flour, then gradually add salt, oil, egg, and ice-cold water while kneading. The amount of water may vary depending on the flour, so add it gradually. The dough should be firm.
2. 2.Cover the kneaded dough with plastic wrap and let it rest for 30 minutes. It is recommended to knead it twice during this time to make it smooth and elastic.
3. 3.Divide the dough into 25 g portions (dough balls). Place them apart on a floured surface so they don't stick together. Let the dough rest for 5-10 minutes after each handling.
4. 4.For the filling, finely chop the beef, tail fat, and onion into small cubes with a knife (do not use a meat grinder). Add salt, black pepper, ground cumin, and corn oil, then mix well.
5. 5.Roll out the dough balls thinly, keeping the edges thinner and the center slightly thicker. Add the filling and fold the manti.
6. 6.Cook the manti in a steamer for 40 minutes.
7. 7.Once ready, brush with butter, sprinkle with sumac, and serve.