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Ingredients for Mantapur

  1. Beef (chilled tenderloin) 500 grams
  2. 2 eggs
  3. Premium wheat flour 1/2 cup
  4. Onion 2 pieces
  5. Drinking pure water 6 glasses
  6. Ghee 2 tablespoons
  7. 2 cloves of garlic
  8. Matsun (yogurt) 1 cup
  9. Parsley 1 bunch
  10. Ground black pepper 1 pinch
  11. Salt to your liking
  • Main ingredients: Beef, Flour
  • Serving 6 servings
  • World Cuisine


Cutting board, Sharp knife, Meat grinder, Bowl, Tablespoon, Frying pan, Wooden spatula, Saucepan, Sieve, Rolling pin, Glass, Kitchen stove, Serving plates

Cooking Mantapur:

Step 1: Prepare the minced meat.

Rinse a piece of meat well, then dry with a kitchen towel. Separate the flesh from the bones, then clean them from various tendons and films. From the obtained bones, cook the broth. Pass the pulp through a meat grinder, preferably 2 times. Add the finely chopped onion and pre-fried in vegetable oil to the minced meat. Then chopped greens, black pepper and salt to your liking. Mix everything thoroughly.

Step 2: Prepare the dough and form manti.

Sift flour through a sieve, make a funnel-shaped depression in it. Pour the eggs into it, add some clean drinking water and quickly knead the dough. Divide the resulting dough into 2 even parts, then roll them out on a flat surface with flour, so that the thickness of the layer does not exceed 2 mm. Now separate small pieces from the minced meat with wet hands so that it does not stick, and lay them from the edge of the formation at a distance of 1-2 cm. There should be small gaps between them. Around the meat, grease the dough with egg yolk, then cover the meat with another layer of dough. Using a round object, such as a glass, cut out circles of dough with minced meat. After that, carefully pinch the edges of the circles so that the mince does not fall out of the dough.

Step 3: Cook the manti.

When the manti is formed, dip them into a hot and pre-strained broth. Cook over low heat and with a small boil until cooked. Manti should float to the surface.

Step 4: Cook the Matsun.

Matsun or yogurt is an Armenian and Georgian yogurt made from boiled cow, sheep, goat or camel milk. Milk should be fermented at an elevated temperature, about 48-55 ° C, about 3-4 hours. Then mix the garlic passed through the garlic press with the prepared milk and mix thoroughly.

Step 5: Serve Mantapurs.

When serving hot mantapurs should be poured with matsun on top, and meat broth should be served separately. As a decoration, you can use any chopped greens, just sprinkle mantrapura with it. Good appetite!

Recipe Tips:

- - In order for the mantrapurs to be very juicy and tender, you can put a small piece of oil on top of the mince in each of them.

- - If you want to save time on the preparation of mincemeat for mantrapur, you can buy pork and beef ready-made minced meat in any store, the main thing is to keep it fresh.

- - While you are preparing minced meat, matsun and preparing other necessary ingredients for the dish, cover the finished dough with a clean towel so that it does not get airy during this time.

- A short video on cooking mantas


  1. Adalwine

    I'm sorry that my whole life is spent learning how to live.

  2. Aubin

    Great, but the alternative?

  3. Gardagar

    I believe that you are making a mistake. Let's discuss this.

  4. Bevyn

    Yes you the storyteller

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