Uzbek pumpkin manti with sour tomato sauce from Samarkand: Recipes & Stories from Central Asia & The Caucasus (page 156) by Caroline Eden and Eleanor Ford

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tmitra on October 04, 2020

    The filling and sauce were both good, but no amount of kneading yielded "elastic" dough. Consequently, the dough was nearly impossible to roll out and ended up too thick. It looks like other manti dough recipes call for more water than this one, which just suggests wetting your fingertips.

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