How to cook manta. How to cook manta

Manta is a popular dish among the peoples of Asia. The classic dough for this dishless dish, fresh, thinly rolled, but yeast can also be used. Stuffing serve both various types of meat and vegetables, such as pumpkin or potatoes. Manta can be stolen and cottage cheese. Pepper, spicy herbs add in manta as spices. Strengthens the taste of garlic and cumin. The selection of the filling depends only on personal taste preferences.

But, in order for mantas to be truly tasty, they need to be prepared correctly. In Asia countries, the dish is prepared for a couple in a saucepan called Cascan. Cascade has several levels. With the same success of manta, you can cook in a native and ordinary double boiler. Cooking for a couple is one of the most useful ways to health. The dishes are obtained unusually tasty and juicy.

In order for manta to do not stick in the process of preparation, we lubricate them from below and put it so that they do not touch each other. Those who want to try to cook the coupier at home, you can advise the recipe of Uzbek man.

For the test you will need:

wheat flour - 400 g;
water - 120 g;
salt to taste.

Filling:

lamb - 1/2 kg;
barium fat - 50 g;
onions - 300 g;
some salt and pepper.

First you need to knead the dough, mixing all the indicated ingredients, make balls.

Lady and onions cut into small pieces, salt, pepper, mix all.
Fresh meat does not require a large amount of seasonings and spices. The dish will turn out to be delicious with a small amount of salt and pepper, black or red.

Each dough ball is finely rolled and lay the stuffing (2 tbsp). Pieces of fat put on top.
Barbages fat will give fillings the necessary juiciness and bright taste.

Then the manta is carefully protected in the form of a square, a circle or triangle. It is very important that in the course of cooking a broth is not a bit. Mantles are boiled for 30 minutes.