Want to surprise your loved ones with your dish? We have a great idea: make a recipe for mampar (manpar). This dish belongs to one of the most ancient cuisines of the world - Uyghur. It differs from the others in its rich, hearty and rich dishes that have a sharp, rich taste.
Despite the fact that it takes a lot of time to prepare mampara according to the recipe, it is prepared simply. Without a doubt, you will get this fragrant, delicious soup. From the very beginning of cooking, a hearty dish will captivate with a variety of hearty flavors. Let's take a closer look at this interesting soup that can replace a full meal and saturate the whole large family.
Legend of mampara
Most Uyghur dishes are surrounded by legends. Mampara recipe also has a legend about its origin. It is believed that a long time ago, in ancient times, a noble Uighur khan went hunting. During the pursuit of the beast, he broke away from the retinue and got lost. He wandered through the hills and valleys for a long time, but could not find his way home.
Tortured by the road and dying of hunger and thirst, weaving along the path and not hoping for salvation, he came across a hut in which a poor elderly woman lived. Entering, he asked for some food and overnight. The woman was embarrassed, because in her house there was nothing but flour and vegetables from the garden. But she could not refuse a traveler. Therefore, I knead the dough from flour and water, pulled it out and picked it up in small pieces, and then boiled it. Ashamed of such a poor treat, she figured out how to complement dinner. Having plucked odorous herbs and vegetables in the garden, the woman fried them and added them to the pan.
Khan was delighted with the treats. Returning home, he demanded that his cooks repeat this dish, so tasty and satisfying it was remembered by a noble man. The chefs had no choice but to find the poor old woman and find out from her the secret of making soup, which won the heart of their lord.
So there was a tasty, hearty soup mampar.
Ingredients
To prepare mampara you will need:
- 1 kg of mutton on the bone;
- 2 sweet peppers;
- 4 tomatoes;
- 2 onions;
- 3 cloves of garlic;
- 1 hot pepper;
- 2 eggs;
- 1 tbsp. flour;
- salt, zira, fresh basil;
- vegetable oil.
Dumplings for mampara
We begin the preparation of mumpar according to the recipe with the test. It is needed for dumplings. For a test, prepare a clean, dry bowl. Sift flour into it and, adding one egg, carefully knead the steep dough with your hands. Set it aside for half an hour in the refrigerator, covering it with cling film to insist.
From the finished dough, it is necessary to form small dumplings, about the size of a penny coin. Roll the dough into small sausages and cut into segments with a knife. Dumplings can be given any shape. You can start rolling the balls by hand, however it will take too much time.
Next, boil the dumplings in a large amount of boiling salted water. When they begin to pop up, take out a slotted spoon and put it in a deep plate. As you know, a test has an unpleasant property of sticking together. To prevent this, fill them with oil.
Dish decoration
A cauldron is a convenient dish to make a really thin, original egg pancake, which traditionally decorates champagne. Before you take the cauldron with soup, you must prepare it. To do this, beat one egg in a separate cup until foam. Grease a cauldron with vegetable oil, having missed and walls. Pour the pancake into the bowl and quickly spread it over the walls to create a peculiar, very thin egg pancake. Put it on a plate. Do not be afraid to break it. At the end of cooking, it will still have to be cut into very small strips.
Mampara Vegetables and Meat Recipe
Now we will prepare vegetables for soup in a cauldron.
- Peel the onion and cut into thin rings with a sharp knife.
- Peel a few cloves of garlic and cut into small thin slices.
- Tomatoes are most conveniently cut into small cubes, just like peppers.
- Flavor the heated cauldron with oil, put in it squares of pepper and a plate of garlic. Sauté the vegetables for two minutes over high heat, stirring constantly. Next, take them out of the cauldron and transfer them to a separate plate.
- Thoroughly wash the lamb pulp under a stream of cold water, remove fat deposits, and also separate the meat from the seeds, but do not rush to throw them out. Cut the lamb into small pieces, roughly from a matchbox.
- Pour some more oil into the cauldron and put the lamb bones and fat. Brown until golden brown. Then add the meat pulp to the cauldron. Fry it too until crusty.
Next, slightly reducing the heat, add the finely chopped onion rings. Fry until they become transparent.
Food collection
To make the soup fragrant, bright red, add finely chopped tomatoes to the meat to the cauldron, mix with onion and meat and simmer over low heat for 15 minutes. Preferably under the cover. Do not forget to mix the dish several times.
After 15 minutes, add 3 liters of boiled hot water to the cauldron. You can also add a rich hot broth. Cover the cauldron with a lid and cook for 40 minutes. If you are a lover of spicy dishes, then together with water, put in a cauldron a pod of hot pepper. Then the soup will be spicy. Everything, as in the classic recipe of mampara in Uzbek.
If you are not a fan of spiciness and prefer moderate piquancy, then add a pod of pepper 7 minutes before the end of cooking. Together with him, roasted peppers and garlic are sent to the cauldron. Add various seasonings and salt to taste.
Innings
After 40 minutes of cooking, add a pinch of zira and finely chopped fresh basil to the cauldron. Covering the cauldron again, simmer the champignon for 5 minutes over medium heat. Then remove the cauldron from the stove and let it brew for another 10-15 minutes. Remove the pod of pepper from the soup. Pour into deep bowls or tureens.
Served as follows:
- put the cooked dumplings in a deep bowl;
- pour in soup, laying out both vegetables and meat;
- cut the egg pancake with a long thin strips and put in the center of the dish;
- sprinkle a serving of fresh finely chopped dill.
In fact, it’s easy to cook mampar according to this recipe. The photo shows how appetizing and rich this dish turns out. And what a flavor he has! The recipe for making mampar soup takes a lot of time, but it's definitely worth it. Try it and you cook this Uzbek cuisine soup.