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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":440,"ingredients":450,"instructions":510,"pronunciation":539,"substitutions":540,"slug":557,"title":558,"shortTitle":559,"nativeName":560,"countrySlug":561,"region":562,"baseServings":433,"prepMinutes":563,"cookMinutes":564,"restMinutes":565,"difficulty":566,"course":567,"diet":569,"mainIngredients":571,"images":572,"keywords":582,"publishedAt":589,"updatedAt":589,"authorSlug":590,"summary":591,"localeSlug":557,"alternates":592},[394,397,400,403,406],{"answer":395,"question":396},"Usually overfilling, a poorly sealed seam, or dough that dried out before folding. Keep the rolled squares under a cloth while you work, pinch the seams firmly with slightly damp fingers, and use a level tablespoon of filling rather than a heaped one. Dumplings touching each other in the tray also tear apart at the point where they fuse.","Why did my manti burst open in the steamer?",{"answer":398,"question":399},"Not really. Manti wrappers are rolled thin and the filling is raw and juicy, so boiling floods them and the seams give way, leaving you with a pot of loose meat. Steaming cooks the filling in its own liquid and keeps the broth inside. If you have no steamer, a colander or metal sieve over a pot with a tight lid works for one tray at a time.","Can I boil manti instead of steaming them?",{"answer":401,"question":402},"Size and sauce. Uzbek manti are large, palm-sized, steamed dumplings of hand-chopped lamb, onion and often pumpkin, eaten with soured cream and black pepper. Turkish mantı, especially the Kayseri style, are tiny — dozens to a plate — boiled rather than steamed, and served under garlic yogurt with melted butter and chilli or mint. They share an ancestor, not a recipe.","What is the difference between Uzbek manti and Turkish mantı?",{"answer":404,"question":405},"It makes a real difference but it is not a rule. Knife-chopped lamb stays in distinct pieces that hold their juice, giving the coarse, brothy filling manti are known for. Machine-minced meat compresses into a smoother, denser filling that loses more liquid into the tray. If you buy mince, ask for it coarse and do not pack it tightly into the wrappers.","Do I have to hand-chop the meat?",{"answer":407,"question":408},"About a level tablespoon for a 12 cm square of dough, which sounds mean but is correct. The onion and pumpkin release liquid and the filling expands as it steams, so a generously filled dumpling is a dumpling that will split. If your first few burst, reduce the filling before you change anything else.","How much filling goes in each dumpling?",[410,411,412,413,414,415],"Chop the lamb with a knife into 5 mm dice rather than mincing it. Minced meat compacts into a dense pellet and gives up its liquid to the tray instead of the dumpling.","Salt the filling only just before you fold, otherwise the onion weeps and the mixture turns to soup while you work.","Roll the dough to about 1.5 mm — thin enough to see the shadow of your hand through it. Thick manti steam into doughy lumps.","Oil the steamer trays properly, base and all, or the dumplings will weld on and tear open when you lift them.","Leave a finger of space between dumplings. They swell in the steam and any that touch will fuse and rip apart at the join.","Freeze spare manti raw on a floured tray until solid, then bag them and steam from frozen with 10 extra minutes.","🥟","Uzbek manti are large steamed dumplings — a good one fills the palm — made from thin unleavened dough folded into a squat parcel around hand-chopped lamb, a great deal of raw onion, cubes of pumpkin and a knob of sheep fat. Nothing is pre-cooked. The filling releases its juices during 40 minutes in a stacked steamer, so each dumpling arrives holding a mouthful of sweet, peppery broth beneath a wrapper gone glossy and slightly translucent. They are eaten with the fingers, dipped in soured cream or suzma, dusted with far more black pepper than seems reasonable, and they are the dish most likely to be waiting when you arrive at an Uzbek house unannounced.","Manti travelled west along the Silk Road with Turkic and Mongol movement, and versions of the name and the dumpling now stretch from Xinjiang through Central Asia to Turkey, the Caucasus and the Balkans. They are not all the same thing: Turkish mantı are thumbnail-sized and drowned in garlic yogurt, Armenian manti are boat-shaped and baked, Korean-Uzbek families make their own hybrid, and the Central Asian version is the big steamed one described here. The common ancestor is real; the idea that one country owns the dish is not.\n\nWhat is distinctly Uzbek is the filling and the equipment. Meat is chopped by hand rather than minced, so the texture stays coarse and the juices stay in the pieces instead of being crushed out. Onion goes in raw and in roughly equal volume to the meat, because it is the onion that renders down and makes the broth inside. Pumpkin — qovoq — is added in autumn and winter, sometimes alongside the lamb and sometimes replacing it entirely for a vegetarian version that nobody treats as a compromise. And the dumplings are steamed in a mantovarka or kaskan, a tower of perforated trays stacked over a pot, which is standard equipment in Uzbek kitchens and rare almost everywhere else.\n\nManti belong to the informal end of the Uzbek table. Palov is for weddings and funerals and men cooking outdoors in a cauldron; manti are made indoors, usually by several people around one table, with one person rolling, one filling and one folding, which is why the batch sizes are always enormous. Extra trays go straight into the freezer raw, and a household with manti in the freezer is a household prepared for guests.\n\nThe folding looks harder than it is. The standard shape is a square of dough with the four corners brought to the centre and pinched, then the four resulting points pinched to their neighbours in pairs, giving a squat parcel with a flat base that sits upright in the steamer. It leaks if you overfill it or if the dough is too dry, and both problems are easy to avoid.","Steamed manti keep 2 days refrigerated. Reheat them in the steamer for 6–8 minutes rather than the microwave, which toughens the wrapper, or shallow-fry them base-down for a crisp version. Raw manti freeze excellently: open-freeze on a floured tray until firm, bag them, and steam straight from frozen for 50 minutes. Do not thaw them first — the wrappers go slack and split as they warm.",[421,422,423,424],"Hand-chopped lamb and a full weight of raw onion, which is what actually makes the juice inside the dumpling.","A thin, strong, well-rested dough that rolls to 1.5 mm without tearing or shrinking back.","Steamer instructions that work in an ordinary bamboo or metal steamer, not only in a Central Asian kaskan.","Pumpkin included the way Uzbek households actually use it — with the lamb, or instead of it.",[426,427,428,429],"Stacked steamer (mantovarka, kaskan or bamboo baskets)","Rolling pin","Heavy sharp knife for chopping the lamb","Pastry brush for oiling the trays",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":431,"calories":436,"estimated":8},30,62,4,6,890,640,[438,439],"A bowl of suzma or sour cream for dipping, and a pepper mill on the table — manti are peppered heavily at the plate, not in the pan.","Achichuk or a sharp tomato-and-chilli sauce, and hot green tea to cut the fat.",[441,444,447],{"name":442,"description":443},"Qovoq manti","The all-pumpkin version: pumpkin, onion, a little oil, salt and plenty of black pepper, with no meat at all. Made through autumn and eaten in its own right, not as a substitute.",{"name":445,"description":446},"Qovurma manti","Steamed manti, cooled, then shallow-fried until the flat bases go crisp and golden. A standard way to use yesterday's leftovers.",{"name":448,"description":449},"Manti with kaymak and chilli","Served under thick clotted kaymak instead of suzma and finished with hot oil bloomed with chilli flakes — richer, and popular in the colder north.",[451,457,462,466,469,473,476,480,484,487,491,492,496,500,503,506],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},450,"flour","plain flour, plus extra for rolling","g","Dough",{"qty":458,"ref":459,"name":460,"unit":461,"group":456},1,"eggs","egg","piece",{"qty":463,"name":464,"unit":465,"group":456},200,"warm water","ml",{"qty":458,"name":467,"unit":468,"group":456},"fine salt","tsp",{"qty":452,"ref":470,"name":471,"unit":455,"group":472},"lamb","lamb shoulder, hand-chopped into 5 mm dice","Filling",{"qty":474,"name":475,"unit":455,"group":472},80,"lamb or sheep tail fat, finely diced",{"qty":477,"ref":478,"name":479,"unit":455,"group":472},400,"onion","onions, very finely diced",{"qty":481,"ref":482,"name":483,"unit":455,"group":472},250,"pumpkin","pumpkin, peeled and cut into 5 mm dice",{"qty":458,"ref":485,"name":486,"unit":468,"group":472},"cumin","whole cumin seed, crushed",{"qty":488,"ref":489,"name":490,"unit":468,"group":472},1.5,"black-pepper","coarsely ground black pepper",{"qty":488,"name":467,"unit":468,"group":472},{"qty":493,"name":494,"unit":495,"group":472},2,"sunflower oil, for the steamer trays","tbsp",{"qty":463,"ref":497,"name":498,"unit":455,"group":499},"sour-cream","suzma or sour cream","To serve",{"qty":431,"ref":501,"name":502,"unit":455,"group":499,"optional":8},"butter","butter, melted",{"qty":458,"ref":504,"name":505,"unit":468,"group":499,"optional":8},"chili-flakes","chilli flakes",{"qty":507,"ref":508,"name":509,"unit":495,"group":499},3,"dill","dill, chopped",[511,516,519,523,526,529,532,536],{"tip":512,"text":513,"title":514,"timerSeconds":515},"A tight dough that has rested properly is what lets you roll to 1.5 mm without it pulling back.","Beat the egg with the warm water and salt, pour into the flour and mix to a stiff dough. Knead firmly for 8–10 minutes until smooth and only slightly springy — this dough should be tighter than bread dough. Wrap and rest 40 minutes at room temperature.","Make the dough",2400,{"text":517,"title":518},"Cut the lamb into 5 mm dice with a heavy knife, then chop the fat the same size. Combine with the onion, pumpkin, cumin and black pepper in a bowl and mix with your hands until evenly speckled. Leave the salt out for now.","Chop the filling",{"tip":520,"text":521,"title":522},"Stack the squares with a dusting of flour between them and cover with a cloth so the edges do not dry.","Divide the dough in four, keeping three pieces covered. Roll one piece on a lightly floured surface into a sheet about 1.5 mm thick — thin enough to see the shadow of your hand through it — then cut it into 12 cm squares.","Roll the dough thin",{"text":524,"title":525},"Stir the salt through the filling now. Place a level tablespoon in the centre of each square, keeping the pumpkin distributed rather than clumped, and work quickly before the onion starts to weep.","Season and fill",{"text":527,"title":528},"Lift two opposite corners over the filling and pinch them together, then the other two, so you have a sealed cross-shaped seam. Now pinch each pair of adjacent points together underneath, turning the parcel into a squat bundle with a flat base.","Fold the parcels",{"text":530,"title":531},"Brush every tray generously with oil, including the mesh. Sit the manti on the trays base-down with a finger of space between them — they swell and any that touch will fuse and tear when you lift them out.","Load the steamer",{"tip":533,"text":534,"title":535,"timerSeconds":515},"Top up the boiling water halfway if your pot is shallow — running dry cracks the pan and stops the cooking.","Set the trays over hard-boiling water, cover and steam for 40 minutes. They are done when the wrappers look glossy and slightly translucent over the filling, feel taut rather than soft, and a skewer into one releases clear juice rather than pink.","Steam",{"text":537,"title":538},"Lift the manti out with an oiled spatula, working under the base so the seam does not tear, and let them stand 3 minutes so the juice settles. Brush with melted butter, dust heavily with black pepper, scatter with dill and serve with suzma and chilli flakes alongside.","Rest and serve","mahn-TEE",[541,545,549,553],{"note":542,"swap":543,"original":544},"Workable if you are short on time, and common in city kitchens. The texture is noticeably softer and the dumplings hold slightly less juice.","Coarsely minced lamb or beef, asked for at the butcher on the widest plate","Hand-chopped lamb shoulder",{"note":546,"swap":547,"original":548},"Fat is not optional in manti — it is what keeps the filling moist through 40 minutes of steam. Butter is not traditional but works better than lean filling.","Fat trimmed from the lamb shoulder, or 60 g cold butter in small cubes","Sheep tail fat (dumba)",{"note":550,"swap":551,"original":552},"Suzma is tangier and thicker than sour cream. Draining full-fat yogurt in a cloth for a few hours gets you very close.","Sour cream, or thick Greek yogurt whisked with a pinch of salt","Suzma (strained yogurt)",{"note":554,"swap":555,"original":556},"Butternut is sweeter and softer, so cut it a little larger. Potato gives body without sweetness if pumpkin is out of season.","Butternut squash, or extra onion and a diced potato","Pumpkin","uzbek-manti","Uzbek Manti (Steamed Lamb and Pumpkin Dumplings)","Uzbek Manti","Manti","uzbekistan","Tashkent",50,45,40,"medium",[568],"main",[570],"halal-friendly",[470,482,478,453],[573,576,578,580],{"alt":574,"src":575},"Large Uzbek manti dumplings on a steamer tray, translucent wrappers over lamb and pumpkin filling with a bowl of soured cream","\u002Fimages\u002Frecipes\u002Fuzbek-manti\u002Fhero.jpg",{"alt":574,"src":577},"\u002Fimages\u002Frecipes\u002Fuzbek-manti\u002Fhero-16x9.jpg",{"alt":574,"src":579},"\u002Fimages\u002Frecipes\u002Fuzbek-manti\u002Fhero-1x1.jpg",{"alt":574,"src":581},"\u002Fimages\u002Frecipes\u002Fuzbek-manti\u002Fhero-4x3.jpg",[583,584,585,586,587,588,561],"uzbek manti","steamed dumplings","lamb dumplings","pumpkin manti","kaskan","central asian","2026-08-21","dishroute-kitchen","Big square-folded dumplings of hand-chopped lamb, onion and sweet pumpkin, steamed in stacked trays until the wrappers turn translucent and pool with juice inside.",{"en":593},"\u002Frecipe\u002Fuzbek-manti",{"items":595,"total":602,"page":458,"limit":869,"hasMore":870},[596,631,660,688,716,749,776,802,832,842],{"slug":597,"title":598,"shortTitle":599,"nativeName":599,"countrySlug":561,"region":600,"baseServings":433,"prepMinutes":601,"cookMinutes":9,"restMinutes":602,"difficulty":603,"course":604,"diet":606,"mainIngredients":612,"images":615,"keywords":625,"publishedAt":589,"updatedAt":589,"authorSlug":590},"achichuk","Achichuk (Uzbek Tomato and Onion Salad)","Achichuk","Fergana Valley and Samarkand",15,10,"easy",[605],"side",[607,608,609,610,611],"vegetarian","vegan","gluten-free","dairy-free","nut-free",[613,478,614],"tomato","basil",[616,619,621,623],{"alt":617,"src":618},"Shallow dish of sliced ripe tomatoes with paper-thin onion rings, green chilli and purple basil leaves","\u002Fimages\u002Frecipes\u002Fachichuk\u002Fhero.jpg",{"alt":617,"src":620},"\u002Fimages\u002Frecipes\u002Fachichuk\u002Fhero-16x9.jpg",{"alt":617,"src":622},"\u002Fimages\u002Frecipes\u002Fachichuk\u002Fhero-1x1.jpg",{"alt":617,"src":624},"\u002Fimages\u002Frecipes\u002Fachichuk\u002Fhero-4x3.jpg",[597,626,627,628,629,630],"uzbek salad","tomato onion salad","shakarob","plov side dish","no-oil salad",{"slug":632,"title":633,"shortTitle":634,"nativeName":634,"countrySlug":561,"region":562,"baseServings":433,"prepMinutes":635,"cookMinutes":636,"restMinutes":431,"difficulty":566,"course":637,"diet":639,"mainIngredients":640,"images":644,"keywords":654,"publishedAt":589,"updatedAt":589,"authorSlug":590},"chuchvara","Chuchvara (Tiny Uzbek Dumplings in Broth)","Chuchvara",60,25,[638,568],"soup",[570],[453,641,478,642,643],"ground-beef","yogurt","stock",[645,648,650,652],{"alt":646,"src":647},"Deep bowl of tiny Uzbek chuchvara dumplings in clear broth with a spoonful of thick yogurt, black pepper and chopped herbs","\u002Fimages\u002Frecipes\u002Fchuchvara\u002Fhero.jpg",{"alt":646,"src":649},"\u002Fimages\u002Frecipes\u002Fchuchvara\u002Fhero-16x9.jpg",{"alt":646,"src":651},"\u002Fimages\u002Frecipes\u002Fchuchvara\u002Fhero-1x1.jpg",{"alt":646,"src":653},"\u002Fimages\u002Frecipes\u002Fchuchvara\u002Fhero-4x3.jpg",[632,655,656,657,588,658,659],"uzbek dumplings","dumpling soup","suzma","beef dumplings","tashkent",{"slug":661,"title":662,"shortTitle":663,"nativeName":663,"countrySlug":561,"region":664,"baseServings":434,"prepMinutes":636,"cookMinutes":665,"restMinutes":602,"difficulty":603,"course":666,"diet":667,"mainIngredients":668,"images":672,"keywords":682,"publishedAt":589,"updatedAt":589,"authorSlug":590},"dimlama","Dimlama (Uzbek Layered Meat and Vegetable Braise)","Dimlama","Tashkent and the Fergana Valley",95,[568],[610,609,570],[470,669,670,671,613],"potato","carrot","cabbage",[673,676,678,680],{"alt":674,"src":675},"Uzbek dimlama tipped onto a platter: chunks of lamb over whole potatoes, carrots, peppers and collapsed cabbage in dark broth","\u002Fimages\u002Frecipes\u002Fdimlama\u002Fhero.jpg",{"alt":674,"src":677},"\u002Fimages\u002Frecipes\u002Fdimlama\u002Fhero-16x9.jpg",{"alt":674,"src":679},"\u002Fimages\u002Frecipes\u002Fdimlama\u002Fhero-1x1.jpg",{"alt":674,"src":681},"\u002Fimages\u002Frecipes\u002Fdimlama\u002Fhero-4x3.jpg",[661,683,684,685,686,687,588],"damlama","uzbek stew","layered braise","kazan cooking","lamb and potato",{"slug":689,"title":690,"shortTitle":691,"nativeName":692,"countrySlug":561,"region":693,"baseServings":433,"prepMinutes":565,"cookMinutes":431,"restMinutes":694,"difficulty":566,"course":695,"diet":696,"mainIngredients":697,"images":700,"keywords":710,"publishedAt":589,"updatedAt":589,"authorSlug":590},"uzbek-lagman","Lagman (Uzbek Hand-Pulled Noodles with Meat Sauce)","Lagman","Lagʻmon","Fergana Valley",70,[568],[610,570],[470,453,698,613,699],"bell-pepper","daikon",[701,704,706,708],{"alt":702,"src":703},"Deep bowl of Uzbek lagman, hand-pulled noodles under lamb and pepper sauce with coriander and a slick of chilli oil","\u002Fimages\u002Frecipes\u002Fuzbek-lagman\u002Fhero.jpg",{"alt":702,"src":705},"\u002Fimages\u002Frecipes\u002Fuzbek-lagman\u002Fhero-16x9.jpg",{"alt":702,"src":707},"\u002Fimages\u002Frecipes\u002Fuzbek-lagman\u002Fhero-1x1.jpg",{"alt":702,"src":709},"\u002Fimages\u002Frecipes\u002Fuzbek-lagman\u002Fhero-4x3.jpg",[711,712,713,714,715,588,561],"lagman","hand-pulled noodles","uzbek noodles","lamb noodle sauce","dungan",{"slug":717,"title":718,"shortTitle":719,"nativeName":720,"countrySlug":561,"region":721,"baseServings":722,"prepMinutes":431,"cookMinutes":723,"restMinutes":724,"difficulty":566,"course":725,"diet":727,"mainIngredients":728,"images":732,"keywords":742,"publishedAt":589,"updatedAt":589,"authorSlug":590},"obi-non","Obi Non (Uzbek Round Tandoor Bread)","Obi Non","Obi non","Samarkand and Tashkent",8,20,120,[726],"bread",[607,611],[453,729,730,731],"yeast","milk","sesame-seeds",[733,736,738,740],{"alt":734,"src":735},"Round Uzbek obi non bread with a stamped seed-covered flat centre and a high golden puffed rim","\u002Fimages\u002Frecipes\u002Fobi-non\u002Fhero.jpg",{"alt":734,"src":737},"\u002Fimages\u002Frecipes\u002Fobi-non\u002Fhero-16x9.jpg",{"alt":734,"src":739},"\u002Fimages\u002Frecipes\u002Fobi-non\u002Fhero-1x1.jpg",{"alt":734,"src":741},"\u002Fimages\u002Frecipes\u002Fobi-non\u002Fhero-4x3.jpg",[743,744,745,746,747,748],"obi non","uzbek bread","tandir bread","chekich","central asian flatbread","samarkand bread",{"slug":750,"title":751,"shortTitle":752,"nativeName":753,"countrySlug":561,"region":693,"baseServings":434,"prepMinutes":565,"cookMinutes":754,"restMinutes":601,"difficulty":566,"course":755,"diet":756,"mainIngredients":757,"images":759,"keywords":769,"publishedAt":589,"updatedAt":589,"authorSlug":590},"uzbek-plov","Osh Palov (Uzbek Lamb and Carrot Rice Pilaf)","Osh Palov","Osh \u002F Palov",90,[568],[610,609,570],[470,758,670,478,485],"rice",[760,763,765,767],{"alt":761,"src":762},"Uzbek palov heaped on a wide platter, orange carrot batons folded through glossy rice with lamb chunks and a whole garlic head on top","\u002Fimages\u002Frecipes\u002Fuzbek-plov\u002Fhero.jpg",{"alt":761,"src":764},"\u002Fimages\u002Frecipes\u002Fuzbek-plov\u002Fhero-16x9.jpg",{"alt":761,"src":766},"\u002Fimages\u002Frecipes\u002Fuzbek-plov\u002Fhero-1x1.jpg",{"alt":761,"src":768},"\u002Fimages\u002Frecipes\u002Fuzbek-plov\u002Fhero-4x3.jpg",[770,771,772,773,774,775,561],"uzbek plov","palov","osh","lamb pilaf","zirvak","central asian rice",{"slug":777,"title":778,"shortTitle":779,"nativeName":779,"countrySlug":561,"region":664,"baseServings":433,"prepMinutes":564,"cookMinutes":780,"restMinutes":635,"difficulty":566,"course":781,"diet":783,"mainIngredients":784,"images":785,"keywords":795,"publishedAt":589,"updatedAt":589,"authorSlug":590},"uzbek-samsa","Somsa (Uzbek Tandoor-Baked Meat Pastry)","Somsa",35,[782],"street-food",[570,611],[470,478,453,485],[786,789,791,793],{"alt":787,"src":788},"Triangular Uzbek somsa pastries with flaky browned tops and sesame seeds, one broken open to show chopped lamb and onion","\u002Fimages\u002Frecipes\u002Fuzbek-samsa\u002Fhero.jpg",{"alt":787,"src":790},"\u002Fimages\u002Frecipes\u002Fuzbek-samsa\u002Fhero-16x9.jpg",{"alt":787,"src":792},"\u002Fimages\u002Frecipes\u002Fuzbek-samsa\u002Fhero-1x1.jpg",{"alt":787,"src":794},"\u002Fimages\u002Frecipes\u002Fuzbek-samsa\u002Fhero-4x3.jpg",[796,797,798,799,800,801],"somsa","uzbek samsa","lamb pastry","tandir","central asian street food","baked pastry",{"slug":803,"title":804,"shortTitle":805,"nativeName":805,"countrySlug":561,"region":806,"baseServings":602,"prepMinutes":754,"cookMinutes":807,"restMinutes":808,"difficulty":809,"course":810,"diet":812,"mainIngredients":813,"images":815,"keywords":825,"publishedAt":589,"updatedAt":589,"authorSlug":590},"sumalak","Sumalak (Uzbek Sprouted Wheat Navruz Pudding)","Sumalak","Nationwide, made for Navruz",600,4320,"hard",[811],"dessert",[607,608,610],[453,814],"walnuts",[816,819,821,823],{"alt":817,"src":818},"Small bowls of dark glossy sumalak, a thick brown sprouted-wheat pudding, dusted with flour for Navruz","\u002Fimages\u002Frecipes\u002Fsumalak\u002Fhero.jpg",{"alt":817,"src":820},"\u002Fimages\u002Frecipes\u002Fsumalak\u002Fhero-16x9.jpg",{"alt":817,"src":822},"\u002Fimages\u002Frecipes\u002Fsumalak\u002Fhero-1x1.jpg",{"alt":817,"src":824},"\u002Fimages\u002Frecipes\u002Fsumalak\u002Fhero-4x3.jpg",[803,826,827,828,829,830,831],"samanu","navruz","nowruz","sprouted wheat pudding","uzbek dessert","no sugar added",{"slug":557,"title":558,"shortTitle":559,"nativeName":560,"countrySlug":561,"region":562,"baseServings":433,"prepMinutes":563,"cookMinutes":564,"restMinutes":565,"difficulty":566,"course":833,"diet":834,"mainIngredients":835,"images":836,"keywords":841,"publishedAt":589,"updatedAt":589,"authorSlug":590},[568],[570],[470,482,478,453],[837,838,839,840],{"alt":574,"src":575},{"alt":574,"src":577},{"alt":574,"src":579},{"alt":574,"src":581},[583,584,585,586,587,588,561],{"slug":843,"title":844,"shortTitle":845,"nativeName":846,"countrySlug":561,"region":847,"baseServings":434,"prepMinutes":723,"cookMinutes":848,"difficulty":603,"course":849,"diet":850,"mainIngredients":851,"images":853,"keywords":863,"publishedAt":589,"updatedAt":589,"authorSlug":590},"uzbek-shurpa","Uzbek Shurpa (Clear Lamb and Vegetable Soup)","Uzbek Shurpa","Shoʻrva","Samarkand and Bukhara",145,[638],[610,609,570],[470,670,669,852,478],"chickpeas",[854,857,859,861],{"alt":855,"src":856},"Bowl of clear Uzbek lamb shurpa with a whole potato, thick carrot pieces, chickpeas and chopped dill on top","\u002Fimages\u002Frecipes\u002Fuzbek-shurpa\u002Fhero.jpg",{"alt":855,"src":858},"\u002Fimages\u002Frecipes\u002Fuzbek-shurpa\u002Fhero-16x9.jpg",{"alt":855,"src":860},"\u002Fimages\u002Frecipes\u002Fuzbek-shurpa\u002Fhero-1x1.jpg",{"alt":855,"src":862},"\u002Fimages\u002Frecipes\u002Fuzbek-shurpa\u002Fhero-4x3.jpg",[864,865,866,867,868,588,852],"shurpa","shorva","uzbek soup","lamb broth","clear soup",24,false,1788563789059]