For the dough: 500g flour, 1 egg, 1 tsp salt.
For the stuffing: 1kg of purified pumpkin, 4-5 onions, 1 tsp of red pepper and salt, 100g mutton fat or 200g greaves from the fat.
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. Choose a ripe pumpkin. Peel and remove seeds. Grate or dice for 0.5 x0, 5cm. Add chopped onion, salt, pepper, greaves or small cubes of mutton fat. Mix well.
Place a tbsp of stuffing on each round sheet (or square). Make a “Manta”. The raw manta should be covered with a cloth.
Manta is cooked on a steam. Tiers of steam pans (manti kaskan) grease. Put manti, so that they do not touch each other. Sprinkle with cold water and simmer for 30-40 minutes.
At serving up lay manta on a dish. Smear with butter or sprinkle with sour cream.
