Manti Recipe

The food is from the Besler kitchen, the recipe for the unquenchable flavor of the table is the dumplings. This recipe, one of the most valuable of the famous flavors, is the unwaakable of almost anyone who has ever tasted it.

Materials for the Manti Recipe:

For the dough;

• 3 water glasses flour
• 1 water glasses
• 1 eggs
• 1 teaspoons salt

For Internal Expensator;

• 250 grams of mincing
• 1 medium onions
• 1 teaspoons salt
• Half teaspoons of pepper
• Half teaspoons of chili

For the sauce:

• 2 tbsp butter
• 2 tbsp salca (Optional)

Manti Recipe Preparation:

1. 3 water glasses, we put our flour in a deep kneading cup, dig a hole in the middle, add our eggs, salt and warm water, and knead it.

2. We continue the process until we get a flexible dough that doesn't stick to our hands and leave it to rest by covering it up.

3. For our internal allowance, we chop our dry onion very small, and it's not right to grate it or pass it through the robot, because it's going to leave a lot of water. But if we're going to squeeze it well, it's acceptable to grate it or to pull it in a robot. We add the mincemeat to the onion.

4. Then we add pepper, salt, and stamps to knead until they are thoroughly mixed.

5. We're tearing our rest of our dough into pieces in the shape of a cloth.

6. We open the peas we separate in a slightly thicker shape, with the help of an oclava.

7. We cut the dough into small squares.

8. We put a small piece of our splinter in the middle of each square.

9. Then we close the squares in a bohca by the corners.

10. We boil plenty of water in a deep pot and cook the dumplings for about 20 minutes.

11. We melt butter in a different sauce pan or pot for the sauce and, optionally, add and roast our tomato saliva.

12. If we wish, we pour yogurt on it, and then we pour our sauce on it, optionally, after we have drained it or put it on the serving plate in a low-watery way. We decorate them with the spices we want to make them ready for service. Enjoy your meal.