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Kazakh Kymyz Manti
A unique variation of the traditional manti, where the dough is made with kymyz (fermented mare's milk) for a slightly tangy and tender result. The filling is typically a savory mix of lamb and onions.
ð§ ææ
- 500 g All-purpose flour
- 200 ml Kymyz (fermented mare's milk)(room temperature)
- 1 tsp Salt
- 700 g Lamb(finely minced)
- 3 medium Onions(finely chopped)
- 1 tsp Cumin seeds(crushed)
- 0.5 tsp Black pepper(freshly ground)
- 1 tsp Salt(or to taste)
- 2 tbsp Vegetable oil(for greasing steamer)
ðšâð³ äœãæ¹
- 1
For the dough: Combine flour and salt in a large bowl. Gradually add kymyz, mixing until a firm dough forms. Knead for 10-15 minutes until smooth and elastic. Cover and let rest for at least 30 minutes.
- 2
For the filling: In a separate bowl, combine minced lamb, chopped onions, crushed cumin seeds, black pepper, and salt. Mix thoroughly.
- 3
Divide the rested dough into small portions. Roll each portion very thinly into a circle (about 10-12 cm in diameter).
- 4
Place a spoonful of filling in the center of each dough circle. Fold the dough over the filling and pinch the edges to seal, creating a crescent or square shape. Ensure they are well sealed to prevent leakage.
- 5
Grease a multi-tiered steamer with vegetable oil. Arrange the manti in a single layer, ensuring they don't touch each other.
- 6
Steam the manti over boiling water for 25-30 minutes, or until the dough is cooked through and the filling is tender.
- 7
Serve hot, traditionally with a dollop of sour cream or a drizzle of melted butter.
ð¡ ããã®ã³ã
- âEnsure the kymyz is at room temperature for best dough consistency.
- âDon't overfill the manti, as this can make them difficult to seal and prone to bursting.
- âIf kymyz is unavailable, a mixture of yogurt and water can be a substitute, though the flavor will differ.
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- Add finely chopped herbs like dill or parsley to the filling.
- For a richer flavor, a small amount of lamb fat can be added to the filling.