For the dough: 500g flour, 1 egg, 1 tsp Soapy, 0.5 cups of water.
For the stuffing: 1kg mutton flesh, 100g mutton fat, 500g onion, 0.5 cups of salted water, 1 tsp black pepper.
Prepare the hard dough, roll into a ball, and place in a bowl. Cover with a cloth and set aside for 10-15 minutes. Then divide into small balls the size of a walnut. Roll out each ball into thin round sheets (or thinly roll all of the dough with a long rolling stick into the sheet, cut into small squares on 10X10 cm).
Stuffing is prepared in the following manner. Cut the flesh of mutton (beef) into very small pieces ("sparrow tongues") or mince on meat grinder. Add chopped or sliced onion rings, black pepper, and salted water. Stir well, press down with fingers.
Place a tbsp of stuffing and a slice of fat on each round sheet (or square). Make a “Manta”. The raw manta should be covered with a cloth.
Manta is cooked on a steam. Grease the tiers of the steam pot – “Manti kaskan". Put manti on them, so that they do not touch each other. Sprinkle with cold water and simmer for 45 minutes.
Ready manti is served up in Kasa (large bowl 0.5l) 2-4 p per diner. Lightly sprinkle the broth and qatiq (kefir).
