Yasemin’s student Safiya’s Kazakh Manti

 Kazakh Manti

Water

Flour

Egg

Salt

It should be a moderately soft dough. Let it rest in balls for 20 minutes.

For the filling:

Ground meat

Onion

Potato

Salt

Cumin

Black pepper.

The dough is rolled out to the thickness of phyllo dough. It is cut into squares. Then, a heaping tablespoon of the filling is placed inside and its distinctive shape is formed. We arrange them on the oiled manti trays. Fill the very bottom part of the pot with water, about halfway up the pot. Place it on the stove. Stack the mantı trays on top of each other and cook them in the steam from the boiling water for 45–50 minutes.