Central Asian Manpar - A Step By Step Recipe With A Photo

Table of contents:

Central Asian Manpar - A Step By Step Recipe With A Photo
Central Asian Manpar - A Step By Step Recipe With A Photo

Video: Central Asian Manpar - A Step By Step Recipe With A Photo

Video: Central Asian Food - TEARDROP SOMSA (SAMOSA) and HUGE UZBEK DINNER in Tashkent, Uzbekistan! 2022, December
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Cooking description:

Everyone knows the Central Asian lagman. But not everyone knows that the lagman has many relatives. These are salma, and Dungan noodles, and kesme, and manpar. Everywhere the base is being prepared - meat sauce (waja), with various vegetables and spices. And they add hand-made products made from unleavened dough - noodles, or ears (salma), or rags - manpar. Green margelan radish is added to the manpar, which can be replaced with daikon. They also put jusai, which in our latitudes can be replaced with wild onions, anzur, wild garlic-flask, mangyr. Or just put green onions and greens of garlic. Vinegar in manpar most often goes bran, it is best to replace it with dark rice.

Purpose: For lunch / For dinner

Main Ingredient: Meat / Beef

Dish: Soups / Lagman / Spicy

Cuisine geography: Kazakh / Eastern

Ingredients:

  • Beef - 600 Grams (WAJU: All Products Below)
  • Onions - 2 Pieces
  • Potatoes - 2 Pieces
  • Carrots - 1 Piece
  • Radish - 1 Piece (green margelan)
  • Sweet pepper - 1 Piece
  • Hungarian pepper, medium hot - 1 Piece
  • Garlic - 4-5 Cloves
  • Tomatoes - 3-4 Pieces (ripe, not large)
  • Tomato paste - 1 tbsp. the spoon
  • Vegetable oil - 3 tbsp. spoons
  • Vinegar - 2 Tbsp. spoons (3-5%, dark rice is better)
  • Ground paprika - 2 Teaspoons
  • Pepper Blend - 1/2 Teaspoon
  • Coriander - 2 Teaspoons
  • Ground red pepper - 1/2 Teaspoon
  • Wheat flour / grade - 2 Glasses (MANPAR: all products below)
  • Egg - 1 Piece
  • Vegetable oil - 1 tbsp. the spoon
  • Water - 50 Milliliters
  • Salt - 1 Pinch
  • Eggs - 2 Pieces (PANCAKES: all products below)
  • Water - 2 Art. spoons
  • Salt - 1 Pinch

Servings: 4-5

How to cook "Central Asian Manpar"

Central Asian Manpar - photo step 1
Central Asian Manpar - photo step 1

Heat the oil in a cauldron or heavy-bottomed saucepan. Fry the sliced ​​beef flesh until golden brown. Add the diced onion and sauté until golden. If the meat is tough, add a glass of water and simmer until tender. If the beef is young, it proceeds to the next stage of cooking.

Central Asian Manpar - photo step 2
Central Asian Manpar - photo step 2

Cut the vegetables into small cubes.

Central Asian manpar - photo step 3
Central Asian manpar - photo step 3

Add potatoes and carrots to the meat, fry with stirring for 3-4 minutes. Then add the radish and bell pepper. Fry for another 3-4 minutes.

Central Asian Manpar - photo step 4
Central Asian Manpar - photo step 4

Add tomato paste and hot peppers. Cook for a couple of minutes.

Central Asian manpar - photo step 5
Central Asian manpar - photo step 5

Add mashed tomatoes and bring to a boil. Reduce heat and simmer without a lid for about 15 minutes. Then pour in enough boiling water so that the contents of the pan are covered by 2-3 fingers. The manpar should be thick. Simmer for another 10-15 minutes.

Central Asian Manpar - photo step 6
Central Asian Manpar - photo step 6

Add spices to waja: paprika and red ground hot pepper. Coarsely grind the peppercorns and coriander seeds mixture and add to the saucepan.

Central Asian Manpar - photo step 7
Central Asian Manpar - photo step 7

Let it simmer and add the jusai or onion and garlic greens and chopped garlic. Stir, cover and let it brew for 10 minutes.

Central Asian Manpar - photo step 8
Central Asian Manpar - photo step 8

While the meat is infusing, fry the thin egg pancakes by mixing the eggs with salt and water and beating well with a fork. Cool the pancakes slightly and cut into large strips.

Central Asian Manpar - photo step 9
Central Asian Manpar - photo step 9

Knead the unleavened dough on the egg. Let it rest for about 20 minutes.

Central Asian Manpar - photo step 10
Central Asian Manpar - photo step 10

Divide into several pieces and roll into sausages. Flatten the sausages and tear off small thin pieces of dough - manpar.

Central Asian Manpar - photo step 11
Central Asian Manpar - photo step 11

Let the dough sit for a while while you boil the water in a large saucepan.

Central Asian Manpar - photo step 12
Central Asian Manpar - photo step 12

Manpar is brewed quickly, a couple of minutes after surfacing is quite enough. Throw the finished manpar into a colander, pour over boiled water and lightly grease with oil.

Central Asian manpar - photo step 13
Central Asian manpar - photo step 13

Arrange the manpar in deep bowls-kese, top with thick waju sauce, top with an egg pancake and sprinkle generously with herbs. Manpar is not divided into the first or second, so adjust the density to taste. Serve manpar with tortillas and hot green tea. Enjoy your meal!

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