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Kazakh Manty - Alia Alhan, Cultural Center of Kazakhstan NY
(Makes about 30 pieces)
2 cups unbleached flour
1/2 tsp salt
1/2 cup of boiled warm water
After kneading a dough until smooth, cover it with a bowl, and let rest for 30 minutes.
Mix 1 to 1.5 lb.. of ground lamb meat, with 2 finely chopped onions, 1/3 cup stock (lamb or beef), black pepper & salt to taste. Prepare little cubes of unsalted butter for each manty.
On the floured surface roll 1/2 the dough into a thin sheet. Cut it for about 3” squares. Place the meat filling into the center of the square, add a little cube of butter into each manty, then pick the four ends of the dough round and pinch them together, then pinch all the sides into four lines, and then join ends together on each side.
Manty should be cooked in the steaming pot, which has few layers of the flat plates with holes. The bottom of the row manty should be deepen into the vegetable oil before cooking, so they are not going to “stick” to the plates of the steaming pot.
Cooking of manty goes on about 45 minutes to one hour. The bottom pot under the steaming plates should have enough water and the water should be boiled all the time on the big flame of the stove. Enjoy!
There are also popular vegetarian manty, where meat could be substituted with chopped pumpkin.
Rasmalai - Nico Daswani, Program Director at a4
Milk Powder - 1 cup
Baking powder - 1 tsp
Egg - 1
Milk - 1 litre
Sugar - 3/4 cup or to taste
Cardamom, powdered - 1/2 tsp
Cashew nuts and Badam, sliced - 1 tbsp
-Boil milk with sugar, sliced cashew nuts and badam in a big heavy-bottomed pan.
-Sieve milk powder and baking powder together, fold in egg.
-Knead this to make about 18 balls.
-Add these balls slowly to the boiling milk mixture.
-These balls will double in size while cooking. Cook on medium flame for about 20-25 minutes.
-Add cardamom powder, mix gently, and remove from heat. Serve either warm or chilled.