Composition / ingredients
Step-by-step cooking
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Knead a steep dough of egg flour and a small amount of water. Roll it into a ball and leave it for half an hour. Then we roll it out into a layer 1-2 mm thick. And cut it into squares of about 10x10 centimeters. Finely chop the lamb. We also finely chop the onion. Pour salt water into the minced meat, pepper. Put about one tablespoon of minced meat on each square, add a piece of fat and pinch, first connecting all four ends in the center. So that the manta rays do not turn out to be square, we connect the free ends two by two.
Pour water into the manty-kaskan (mantyshnitsa), into which it is fashionable to add a few peas of black pepper and bay leaf. The water should boil. Meanwhile, we lubricate the gratings with vegetable oil and put ready-made mantas on them. Sprinkle them with cold water and cook over low heat.
Manta rays are steamed for about 45 minutes. We put vinegar, sour milk and black pepper on the table.
Caloric content of the products possible in the composition of the dish
- Lean mutton - 169 kcal/100g
- Fat mutton - 225 kcal/100g
- Lamb - brisket - 533 kcal/100g
- Mutton - ham - 232 kcal/100g
- Lamb chop on a bone - 380 kcal/100g
- Lamb shoulder - 284 kcal/100g
- Mutton - dorsal part - 459 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Chicken fat - 897 kcal/100g
