Best Manty Soup From Kazakhstan And Uzbekistan Recipes

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MANTY FROM KAZAKHSTAN



Manty from Kazakhstan image

Manty all over Central Asia. This is the Kazakh verson, though the yogurt is only used part of the year when it is available.

Provided by Boonlong

Categories     Meat

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb ground lamb or 1 lb beef
4 large onions
1/2 cup vegetable oil
salt
pepper
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

Steps:

  • 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.

Nutrition Facts : Calories 866.8, Fat 56.5, SaturatedFat 16.5, Cholesterol 90.9, Sodium 686.6, Carbohydrate 60.5, Fiber 4.2, Sugar 9.4, Protein 28.5

MANTY SOUP FROM KAZAKHSTAN AND UZBEKISTAN



Manty Soup from Kazakhstan and Uzbekistan image

Make and share this Manty Soup from Kazakhstan and Uzbekistan recipe from Food.com.

Provided by Boonlong

Categories     Southwest Asia (middle East)

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 22

1 lb ground lamb or 1 lb beef
4 large onions
1/2 cup vegetable oil
salt
pepper
1/3 cup water
2 -3 laurel leaves
3 -5 peppercorns
1 teaspoon mixed spice, for kazkah and uzbek recipes from recipe of the same name
1/2 lb flour
1 teaspoon salt
1 cup water
1/2 cup black-eyed peas
water
salt or pepper
1/3 cup rice
1 potato, cubed
1 large onion
1 large chopped tomato
1 tablespoon tomato paste
dill
1 cup yogurt

Steps:

  • Make manty as in the "Manty" recipe, but make them half the size, and do not cook them.
  • Place peas, rice, salt, and pepper in a pot. Boil, and simmer 30 minutes. Fry onions until golden. Add tomato, tomato paste, manty, potato cubes, cover with water, and simmer 45 minutes or until potato is tender.
  • Add this to the bean and rice mixture. Then add 2 cups water, dill and yogurt. Stir until hot but not boiling. Check for seasonings and serve. Technically, Uzbek manty would omit the bay leaves.

Nutrition Facts : Calories 1014.4, Fat 57, SaturatedFat 16.7, Cholesterol 90.9, Sodium 814.6, Carbohydrate 92.5, Fiber 7.8, Sugar 13.1, Protein 33

SULU MANTI (MANTI SOUP)



Sulu Manti (Manti Soup) image

Sulu Manti (Manti Soup) is an Armenian soup featuring beef-stuffed dumplings simmered in a tomato broth. It's the ultimate bowl of comfort on a cold winter's day.

Provided by Victoria

Categories     Main Course     Soup

Time 1h55m

Number Of Ingredients 22

2 large eggs
¾ cup water
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
3 ½ cups (440 grams) all-purpose flour (plus more as needed)
10 ounces (285 grams) ground beef
3 tablespoons minced onion
2 ½ tablespoons chopped parsley
1 ¼ teaspoons kosher salt
1 teaspoon paprika
¼ teaspoon ground black pepper
4 tablespoons (57 grams) unsalted butter
2 ½ cups canned crushed or ground peeled tomatoes
6 cups chicken broth
6 ½ cups water
5 cloves garlic (minced)
½ cup lemon juice
2 tablespoons + 2 teaspoons kosher salt
1 tablespoon paprika
½ teaspoon ground black pepper
1 (15.5 ounce) can chickpeas, drained and rinsed ((optional))
2 tablespoons dried mint

Steps:

  • Beat together the eggs, water, salt, and olive oil.
  • To make the dough by hand, fill a large mixing bowl with the flour and make a well in the center. Add the wet ingredients to the well. Slowly incorporate the flour into the wet ingredients until a ball of dough is formed. Alternatively to make the dough in a stand mixer fitted with the dough hook attachment, add the flour to the mixer bowl, then add the wet ingredients and mix for 3 to 4 minutes until smooth and pliable. If the dough is sticky add a bit of flour as needed, and continue to mix/knead the dough until smooth. Cover the dough with a tea towel and set aside for 30 minutes.
  • Mix together the ground beef, onion, parsley, salt, pepper, and paprika until well incorporated. Refrigerate until needed.
  • Lightly dust 2 baking sheets with flour to keep the manti from sticking until they are ready to be boiled.
  • Using a hand-cranked pasta roller or a rolling pin, in batches roll out the dough until it's very thin, dusting the dough with flour as needed. If using the Kitchenaid pasta roller attachment, roll until #4 for thickness (see notes below).
  • On a lightly floured surface, cut each strip of dough into 1 ½ inch squares. Place ¼ teaspoon of meat filling into the center of each square.
  • You can shape the manti a couple different ways. For the first shape, pinch the two ends with your fingers as if you are going to form a canoe-shape, but then bring the two ends together in the middle to form a satchel, slightly overlapping and twisting the dough together in the center to seal it.
  • Alternatively, fold the manti into a triangle, sealing all the edges well. Pinch together the two opposite ends of the triangle to form a tortellini-like shape. Place the manti on the baking sheets. Repeat with the remaining dough and meat filling.
  • Start the soup by melting the butter over medium heat in an 8-quart stockpot. Add the tomatoes and cook for a few minutes to heat through. Add the chicken broth, water, garlic, lemon juice, salt, paprika, and black pepper. Raise the heat and bring to a boil. When the mixture comes to a boil, carefully add the manti to the soup along with the chickpeas, if using. Reduce the heat to simmer, and cook the manti for about 10 to 12 minutes until tender, but not mushy. Add the dried mint and serve.

Nutrition Facts : Calories 473 kcal, Carbohydrate 50 g, Protein 20 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 70 mg, Sodium 1535 mg, Fiber 6 g, Sugar 2 g, UnsaturatedFat 3 g, ServingSize 1 serving

LAGMAN (UZBEK NOODLE SOUP)



Lagman (Uzbek Noodle Soup) image

Tasty, easy noodle soup. Great Uzbek (Central Asian) dish. Garnish with fresh parsley or dill.

Provided by dilyadavid

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h56m

Yield 4

Number Of Ingredients 15

2 tablespoons olive oil
1 onion, finely chopped
½ pound beef chuck, cut into strips
1 teaspoon ground cumin
½ teaspoon ground black pepper
2 tablespoons tomato paste
1 carrot, cut into thin strips
1 green bell pepper, cut into 1-inch strips
3 small potatoes, cubed
½ cup thinly sliced celery
8 cups water
2 teaspoons salt
½ cup finely chopped parsley
3 large cloves garlic, minced
2 (8 ounce) packages thin Chinese noodles

Steps:

  • Heat oil in a large pot over high heat. Reduce heat to medium-high; cook and stir onion in the hot oil until golden, 3 to 5 minutes. Stir in beef strips, cumin, and black pepper; cook until beef is browned, about 5 minutes. Stir in tomato paste and cook for 2 to 3 minutes.
  • Stir carrot into the pot; cook until coated with tomato paste, 2 to 3 minutes. Add green bell pepper; cook for 1 minute. Add potatoes and celery; cook for 5 minutes. Pour in water; bring to a boil. Season water with salt. Reduce heat to low and simmer soup until potatoes are soft, about 40 minutes.
  • Stir parsley and garlic into the soup. Simmer until garlic is soft, 10 to 15 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, 3 to 5 minutes. Rinse and drain well. Divide among serving bowls. Ladle hot soup over noodles.

Nutrition Facts : Calories 677 calories, Carbohydrate 120.6 g, Cholesterol 25.7 mg, Fat 16 g, Fiber 20.9 g, Protein 23.9 g, SaturatedFat 3.5 g, Sodium 1298.8 mg, Sugar 6.3 g

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