Steppe & Nomad (Kazakh, Kyrgyz, Turkmen)
Manty Soup from Kazakhstan and Uzbekistan
Gently simmered lamb, laurel and black-eyed peas, warmed with peppercorns, a Central Asian soup.
1 hr 30 min · Serves 4 · Medium
4
Ingredients
Dough
Method
Start cooking mode- Prep 30 min · Cook 60 min · 90 min total
- medium
- 1
Make manty as in the "Manty" recipe, but make them half the size, and do not cook them. Place peas, rice, salt, and pepper in a pot. Boil, and simmer 30 minutes. Fry onions until golden. Add tomato, tomato paste, manty, potato cubes, cover with water, and simmer 45 minutes or until potato is tender.
- 2
Add this to the bean and rice mixture. Then add 2 cups water, dill and yogurt. Stir until hot but not boiling. Check for seasonings and serve. Technically, Uzbek manty would omit the bay leaves.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
