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Manti in Kazakh

Yields1 ServingCook Time40 mins

Manti in Kazakh

Recipe ingredients
 500 g fat mutton
 4 onions
 50 g fat tail fat
 150 g sour cream
 4 tbsp oil
 pepper and salt to taste
 Dumplings dough
Cooking Kazakh mutts from lamb

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.

Nutrition Facts

Serving Size 3pc

Amount Per Serving
Calories 149
% Daily Value *
Total Fat 13.1g21%
Total Carbohydrate 2.29g1%
Protein 5.59g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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