Manta


For the stuffing: 440 d. mutton, 45 g. fat Ovine, 500 g. cleaned onions. For the dough: 320 g. of flour, 20 g. of water.
Lamb and onion finely to chop up, allow, poperchit. Of flour and water zamesit cool dough, allow it to have a thorough rest, and then velvety from the thin dough with the palm of magnitude, with the edge of cake to be raskatany thinner than mid. At mid-dough to Forcemeat, top slice of lard and Ovine zaschepit province, giving izdelyu round shape. Manta Otvarivayut a couple of kaskane (the steam boiler) under the cover of 45 minutes. When submitting to a table manta pours broth, pouring finely narublennoy greenery. Separately filed smetana or acidic milk.

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