Steamed Pastries - Uzbek
manty 
 
submitted by rcoen 
from tipperary, ireland 
 
 
  dough
500 (225 lb) flour
2   eggs
1 cup  of water
  salt to taste
 
dough: sift flour. beat eggs. add water .add salt to taste 
work this mixture into flour and knead until smooth cover and set aside 
for 10 
minutes 
 
  filling
500 (225 lb) fat mutton
3 - 4   onions
50 (22 lb) fat of lamb tail
150 (65 lb) sour cream (smetana)
3 - 4   tblsp butter
  salt and pepper to taste
 
chop the mutton into pieces to size of a pea, shred the onion thin, add 
ground red pepper and salt and combine throughly. finely dice the lamb 
tail fat. roll dough into a large thin cake and cat 10 x 10 cm (10 cm = 
2.5 inc) squares. place a tablespoonful of farce and diced tail fat on 
each square. fold diagonally and pinch conrners and edges so that the 
manty are oblong in shape. butter the plate of a kettle for steaming and 
arrange the manty on it. sprinkle them with cold water and steam for 45 
minutes. remove the manty with a metal paddle or spatula and brush with 
butter. serve in hot meat broth. 
 
 
 
http://www.simpleinternet.com/recipes/ 
international recipes online 
on-line culinary discussion at food.chat: 
http://www.simpleinternet.com/foodchat/ 
 
-- 
(ID: 8912) Mirror: rec.food.recipes: Sat, Jan 31, 2004


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