00:00 Chef Akhmad - What is the chef's secret?
03:24 Buying ingredients for Uzbek manti
04:01 First mixing of dough and ingredients for Uzbek manti
09:08 Second mixing of dough for manti
13:25 Meat for Uzbek manti: cutting meat, fat, and onions
18:38 Seasoning the minced meat for Uzbek manti
23:42 Cutting and rolling out the dough for Uzbek manti
33:08 Amount of water for steaming manti
34:12 Preparing the manti steamer trays for manti
34:39 Making Uyghur and Uzbek manti
38:20 Steaming manti
39:01 Manti are ready! Akhmat's Ninth Secret
41:00 Trying Uzbek Manti - Tasting

💬 The chef said:
"The real secret is a consistent taste every day. And that only comes with experience."

Recipe:
Flour 1 kg
Salt 20 g
Egg 1 pc
Water 370-400 ml

Lamb 1 kg (pulp)
Lamb fat 200 g
Beef fat (internal mesh) 200 g
You can also add plums. Grate 150g of butter
700g of onion
To taste
Salt
Black pepper
Cumin
Coriander
70g of vegetable oil

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