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12 May 2009
Manti (a traditional meat based cuisine of central Asia enjoyed in countries including China, Turkey, Pakistan, Kazakhstan and Kyrgyzstan). Serves 4 people
Pasha Hotel restaurant, 158 Camberwell Road, SE5 0EE. 020 7277 2228
For the mince:
500g lamb or beef
6-7 medium sized onions
200g of Kurduk Fat (lamb's fat - it should be available from Halal butchers and Turkish markets)
For the dough:
3 cups of flour
1 cup of water
How to make:
Start preparing the dough by mixing the flour and water. Add salt to suit your taste. Leave it to settle for 30-40 minutes. Chop the meat, onions and kurduk fat and mix it together. Add red pepper, black pepper and salt to suit your taste. After the dough has settled take small pieces from it and roll it into small circles, 1mm thin. Make sure the middle of the circle is slightly denser that the outside.
Place the meat mixture in the middle of the dough circles. Bring up the outside of the dough and pinch it to close it. The traditional shape of the Manti is to make it into a boat shape.
Get a baking tray and put some oil in it and place the Manti in the tray with enough distance between each. This is done so that when they are cooking they don't stick together. Cook in the oven for 30-40 minutes.
You can make a vegetarian option of Manti by using pumpkin, carrot and potatoes. If you are unable to use Kurduk fat, you can use 2 -3 tablespoons of vegetable oil instead.
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