Uzbek dough dishes: samsa, manti, chuchvara and hanum

Dough dishes hold a special place in Uzbek cuisine. Most of them are made with lamb, onions and cumin. Manti are large dumplings that are steamed. The filling is chopped lamb, fat-tail fat and a great deal of onion; the meat is finely chopped with a knife. They are usually steamed for 40–45 minutes and served with katyk or sour cream. Chuchvara are small triangular dumplings. They are eaten in broth or with sour cream and katyk. Samsa is a flaky pastry. Dough with butter is rolled out thin, rolled up like a roulade and cut into rounds. Meat samsa is made all year round, pumpkin samsa in autumn, and kuk samsa with greens and spinach in spring. Hanum is a steamed roll of thin dough with meat and potatoes. Tukhum barak is a Khorezm dish: an egg-and-milk mixture is poured into little pockets of dough, which are then boiled in boiling water. General tips: 1. After kneading, let the dough rest for at least 30 minutes: it will become elastic. 2. It is better to chop the filling meat with a knife than to put it through a meat grinder. 3. Before going into the steamer, the manti are lightly brushed with oil. Sources: Gastronom.ru — «Классические узбекские манты с мясом»: https://www.gastronom.ru/recipe/58256/klassicheskie-uzbekskie-manty-s-myasom Gastronom.ru — «Чучвара, узбекские пельмени»: https://www.gastronom.ru/recipe/16981/chuchvara-uzbekskie-pelmeni Gastronom.ru — «Узбекская слоёная самса»: https://www.gastronom.ru/recipe/38518/sloenaya-uzbekskaya-samsa Gastronom.ru — «Ханум с мясом и картофелем»: https://www.gastronom.ru/recipe/60455/hanum-s-myasom-i-kartofelem Gastronom.ru — «Тухум барак»: https://www.gastronom.ru/recipe/58615/tuhum-barak Orexca — «Узбекские блюда из теста»: https://www.orexca.com/rus/uzbekistan/cuisine/dough-dishes.htm