Andijan Manti

5.0/5 rating 1 vote
  • Ready in: 1:40
  • Serves: For lunch, For dinner, For holidays, For a picnic
  • Complexity: medium
Andijan Manti


  • 500 g of flour
  • 1 kg of mutton
  • 500 g of onions
  • 1 egg
  • Salt
  • Spices


Finely chop fatty mutton and combine well with onions, raw egg, cumin, cayenne pepper, salt. Make stiff dough out of flour, salt, egg, and water, let stand for 10-15 minutes. Cut dough into 150 g pieces, and roll out each piece into small flat rounds. Place a heaping tablespoon of filling in the center, pinch edges up around the filling without completely enclosing. Place manti on greased layer of kaskan, and steam for 1 hour.


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