To prepare the meat, take lamb, chop it into small pieces - from 10 to 15 mm in diameter.
Bulbs also finely chop.
Add red ground pepper, salt to the chopped meat and mix well.
Chop the fat tail fat into small cubes.
To prepare the dough, use the recipe from our site - Dough.
Then roll out the dough into a large and very thin cake and cut into 10x10 cm squares.
But put each square tablespoon of minced meat and a small cube of fat, connect the ends of the square from the dough diagonally and hook the corners so that the manti become oblong.
Mantes prepared in this way should be placed on greased gratings - cascans.
Install cascans over a boiler with boiling water or broth, close the lid tightly and steam for 25-30 minutes.
Serve Kazakh manti to the table in meat broth.
Sometimes manti is poured with a special sauce - Santan (broth with vinegar, butter and pepper) and then served.