Sunday, November 28, 2010
Today is the first anniversary of my blog!!! It's been a year that I started blogging and I am so happy with that! Whenever I get a comment with appreciation for my work, I feel happy that I am doing something good and useful for people. It's so nice that I have my own followers and viewers! Thank you!
"Manpar" is originated from Uighur cuisine as well as "Lag'mon". But in Uzbek cuisine it is cooked with lamb's tail fat. However I sometimes substitute it with vegetable oil, usually with corn oil. Also it can be mixed 50/50 of vegetable oil and lamb's tail fat. I have to mention that in original recipe, special Uzbek radish is used, we call it "Turp" it is green in color and juicy, but it is very hard to find it in anywhere else, so I used white, fresh juicy daikon instead of it. I am posting this recipe by wish of one of my viewers:)
30 gr of lamb's tail fat (melted)
40 gr of vegetable oil
300 gr of meat, cut in long strips (It will be easier to cut, if you put your meat in to freezer for 3-4 hours.)
2 medium sized onions, peeled and sliced
150 gr of peeled and julienned daikon
3-4 cloves of garlic, chopped
3 tbsp of tomato paste
Salt to taste
1 tsp of ground coriander
1 tsp of cumin seeds
For the dough:
1 small egg
60 ml of warm water
1 tsp of salt
Plain flour as needed
3 tbsp of butter
Some oil for frying egg crepes
Fresh chopped coriander leaves
First of all make the dough mixing together egg, water, salt and gradually adding in flour until you form medium hard dough. Knead well, cover it and let it stand for 20 min. Knead the dough once more before working. Divide the dough in 3-4 handful pieces.
Now tear up each piece with your hands, in small pieces. Don't worry if they are not same in size.
After you done with tearing "manpar", boil 2 liters of water and add some salt. Put in "manpar" - teared pieces of dough, all at one time. When they will float to the surface, boil for 3 min and then drain well.
Add in butter and mix well. Set aside.
Heat up cubed lamb's fat until they will give their oil and then add in vegetable oil. Heat well and put in meat. Fry on a high heat until meat will start to brown and then add in onions and spices, continue frying until onions are transparent, add in tomato paste and garlic.
Fry for 2-3 min, add in daikon.
Fry for 2 min and then add in about half a liter of cold water. Water should cover all the ingredients.
Bring water to boil, scoop out a little foam that will float to the surface and then lower the heat. Let it simmer for 30 min, then add in salt.
Prepare egg crepes by beating one egg at a time and frying both sides over well heated pan with a little oil, then roll around itself forming a log and cut out thin strips. Slightly fluff it with hands just to open up the strips.
Serve in individual bowls, putting 4-5 tbsp of "manpar" and pouring some soup on it, sprinkle with egg strips and fresh chopped coriander leaves and enjoy this yummy dish!