Cooking PLOF and MANTI

23.2.2018

My last day in Bishkek was really warm and sunny; spring is coming to Bishkek as I am leaving back to Finland. I spent the last day with my host family and host mom taught me how to cook plof and manti. I try to describe the procedures here as well as I am able. The foods might be reproducible with these instructions or not. Recipes are surprisingly though to write.

Plof

• 200 g oil
• 1 kg meat
• 3 onions
• 1 kg of carrots
• 2 l water
• 1 kg rice

Heat oil in a pot and cut the meat. Add the meat to pot, low heat. Cut the onions and carrots. After meat is cooked, add onions. After a while add the carrots. After all is cooked, add the water and boil. Add the rice and boil until no water left (about 15 min). Stew under the lid with low heat for about 40 min.

Manti

1. For dough flour and warm water with salt. Mix until no flour is left in the bowl.
2. Minced meat (mutton preferably) 1 kg
3. Onions 500 g, cut really small. Add salt to onions and press the onions by hand until there is onion juice.
4. Add the onions to meat and add salt, black pepper and red pepper
5. Roll dough, do not let the dough dry
6. Cut the dough to square shapes
7. Add meatmix to middle
8. Fold the manti; collect all corners and press together. Then press the remaining corner folds together as in the picture. 
9. The manti are cooked in a steaming dish for 45 minutes