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Wednesday, July 7, 2010

Tugrama manti

The difference of "Tugrama manti" from ordinary "Manti" is in the shape of the meat. The meat is not grounded, but cut in small pieces. You surely must use fat of lamb's tail, as it gives special juice and flavor to "Manti". Use if possible fresh meat and not the frozen one. If it is a meat of young lamb, that would be perfect!
300 gr of meat cut in small pieces (I use lamb)
3 onions, peeled and sliced
1 tsp of ground pepper
1 tsp of cumin seeds
Salt to taste
60 gr of lamb's tail fat
1 egg
70 ml of water
1.5 tsp of salt
Plain flour as needed
First of all make the dough: slightly beat up water and egg and add in salt. Gradually start adding flour until you will form medium hard dough. Cover it and let it rest for 20 min.
Prepare the filling combine meat, onion and all the spices and salt. Mix well with hands until onions will give some juice.

Roll out the dough very thinly and cut the 3.5X3.5 inch squares. Put 1 tbsp of filling to each one and pinch the edges twice.

Place all of your "Tugrama manti"s on a steamers sheet(they should be greased with oil beforehand)and place the sheets on a boiling water. Cook for about 40-45 min.
Take from the heat and serve with a yogurt and sour cream, you can sprinkle some greens on top. Enjoy this juicy, delicious, gorgeous meal!
Yoqimli ishtaha!!!


  1. Thank you very much!

  2. Thank you very much Malika! Making Tugrama manti today! Can't wait to taste it! With Love from FL. A.N.

  3. Oh, this came out so good! Everyone loved it! I looked like a Superstar! Thank you! A.N.