A classic USSR dish from the Uzbekistan Republic

Yield: 8 servings
  • For Pastry:
  • 3 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 3 eggs
  • 1/2 eggshell cold water
  • For filling:
  • 1 1/2 pounds boneless mutton, minced
  • 1 small onion, finely chopped, plus 1 1/2 cups finely diced onion
  • 2 tablespoons finely chopped parsley
  • Freshly ground salt, to taste
  • Freshly ground black pepper, to taste
  • 2 teaspoons dried dill
  • 1 egg white
  • Clarified butter
  • 1 1/2 cups chicken stock
  • 3 tablespoons sour cream
  • Make pastry: Combine flour and baking powder. Place in mound on board and make a well in center. Add eggs and water to well and, using fingertips, gradually combine with flour to form a firm dough. Knead well and let rest for 30 minutes, covered by a bowl.

  • Mix together mutton, 1 1/2 cups onion and parsley. Season generously with salt and pepper. Add dill and thoroughly combine.

  • Roll out pastry until very thin. Cut into 3-inch squares. Paint with egg white. Place 1 tablespoon meat mixture in middle of pastry square. Bring corners of square to center and pinch together to seal.

  • Gently fry remaining finely chopped onion with clarified butter in saucepan. Add stock and then pastry bundles. Bring to a boil, cover, and simmer 35 minutes. Remove mantays with slotted spoon and divide between 8 individual serving bowls.

  • Add sour cream to chicken stock and combine well, but do not let boil. To serve, pour over mantays while hot.

View All

Cooking Tips
Loading review filters...