Manty with pumpkin and minced meat

One of the traditional fillings for mantis can be a combination of meat and pumpkin, more relevant than ever in the autumn season. Thin silk dough in the company with a juicy, sweet stuffing, turn into a dish, the recipe of which you want to repeat in your kitchen from time to time. Read about how to make manti with pumpkin and meat in this material.

Manty with pumpkin and meat in Uzbek style

Ingredients:

For the test:

For filling:

Preparation

First of all put the pumpkin baked: sprinkle it with oil, lightly grind and place in a heated to 200 degree oven for about an hour.

Combine all the ingredients for the dough together and leave the cooked lump to rest for about half an hour. Cut the mutton and fat in small cubes or pass the meat through a meat grinder along with lamb fat. Then add the chopped onion, a little butter, cumin and salt with pepper.

Baked pumpkin flesh chill and peel off the peel, then rub it with a blender and add the puree to the meat.

Roll out the dough and cut it into portions. In the center of each individual rectangular layer, place a spoonful of pumpkin-meat filling and protect the edges of future mantles in any convenient way, in the authentic version, first one chop is made on the center, then two on each side, after which both side seams are glued along the edges of the entire circumference of the mantles.

Manty with pumpkin and minced meat are cooked for a couple of about 15 minutes.

Manty with pumpkin and minced meat - recipe

Ingredients:

Preparation

Peel the pumpkin, then bake it or cook it. Soft pieces of pumpkin mice and mix with non-lean ground beef. Finely chop walnuts and also add them to the filling. Then send a handful of chopped cilantro or parsley. Spasseruyte pieces of onions and mushrooms until the moisture is completely evaporated from the latter. In the last minutes of cooking add the garlic to the pan. Roll out and cut the dough, then put in the center of each piece a portion of pumpkin-meat filling and protect the edges. Cook manti for a couple of about 12-15 minutes, then serve yourself, watering with melted butter or with sour cream and fresh herbs.