Uzbek Manti with Lamb and Quince

Do not deny yourself the pleasure of enjoying magnificent manti with lamb and quince. As they say in Uzbekistan, they give pleasure not only to the stomach, but also to the soul. Light sourness of quince surprisingly sets off and emphasizes the taste of lamb.

Ingredients

• cups of flour
• 140 ml cold water
• 1 tsp salt
• For filling:
• 350 g lamb
• 150 g fat tail fat
• 2 quince
• 2 medium onions
• 1 tsp ground cumin
• salt
• freshly ground black pepper
• vegetable oil for lubricating the mantle
• melted butter
• sour cream or katyk

Directions

1. Cut the meat into thin slices 5 mm thick, cut them into strips of the same width and then into small cubes. Cut the fat tail as well.
2. Peel the onion and cut into very small cubes. Place the onion in a bowl, add a little salt and mash to make the juice stand out. Mix meat with onions, salt and pepper, season with cumin. Leave while the dough is preparing.
3. Place 1 cup flour in a large bowl, add salt and water. Stir and start pouring in the remaining flour in portions until a tough dough is formed. Knead the dough well, roll into a ball, wrap in plastic and refrigerate for at least 2 hours.
4. Peel the quince and cut into small cubes. Mix the quince with the minced meat.
5. Roll out the dough into a thin layer and cut into 12 squares with a side of 12 cm.
6. Place the filling in the center of the square. Connect opposite sides of the square and pinch. Then pinch the short sides to create a rectangle. Now connect the adjacent corners on the long side with each other, giving the mantas a round shape.
7. Prepare a steamer or mantle. Lubricate the baskets with vegetable oil (if you use a bamboo steamer, it is better to put slices of chopped carrots under the manti so that the manti will not stick to the bottom). Place the manti in baskets at a short distance from each other and place the baskets on a base of boiling water. Cover and cook for 40 minutes.
8. Turn off the heat and leave the manti in the basket for 3-5 minutes to dry out the dough a little - this will make it easier to transfer them to the dish. Transfer the manti to a dish and brush with melted butter. Serve with sour cream or katyk.