Prep 1 hr
Cook 20 mins
Manty all over Central Asia. This is the Kazakh verson, though the yogurt is only used part of the year when it is available.
- 1 lb ground lamb or 1 lb beef
- 4 large onions
- 1⁄2 cup vegetable oil
- 1⁄3 cup water
- 2 -3 laurel leaves
- 3 -5 peppercorns
- 1 teaspoon mixed spice, for kazakh and uzbek recipies (see recipe of that name)
- 1⁄2 lb flour
- 1 teaspoon salt
- 1 cup water
- 1 cup yogurt or 1 cup sour cream
- 1 garlic clove, finely grated
- 1 teaspoon crushed dried mint
- Place bay leaves and peppercorns in just over 1/3 cup water and boil breifly. Remove leaves and peppercorns, set aside.
- Slowly fry onions until golden. Half way through the cooking, add spice mix, salt, and pepper. Remove from heat.
- In a bowl, mix ground meat, onion mixture, and the boiled water. Set aside.
- Mix dough ingredients and kneed well. Shape dough into balls the size of walnuts. Flatten these, and add 1 tablespoon of the meat mixture. Fold dough around the meat to form triangles. Normally, these are steamed, but if you prefer to bake them, add oil or butter to the dough.
- While they are cooking, mix the yogurt with grated garlic and crushed mint, stir well. When manty are ready, place them on a serving platter and cover them with the yogurt sauce. Serve hot.