Hoshan

Name: Hoshan
Total time: 2 h
Yield: 4
Ingredients: cumin — 1 ч. л.; dry yeast — 7 г; flour — 400 г; katyk (soured milk) — 200 мл; lamb — 450 г; onion — 2 шт; sheep tail fat — 50 г; black pepper — 0,5 ч. л.; salt — 2 ч. л.; sugar — 1 ч. л.; sunflower oil — 500 мл; water — 280 мл

Kyrgyz cuisine

Editorial 2 h 4 servings

Master 270 kcal/100 g updated November 12

Fried yeast-dough "manti" with chopped lamb and onion, which came to Kyrgyzstan from Uyghur cuisine. Served with a soured milk drink.

Method

Dissolve the yeast and sugar in warm water and leave for 10 minutes. Add the flour and 1 tsp of salt, knead a soft dough, cover and leave in a warm place for 1 hour.
Cut the lamb and sheep tail fat into small cubes, and dice the onion finely.
Mix the meat, fat and onion, add 1 tsp of salt, cumin and black pepper, and stir.
Knock down the dough, divide it into 12 pieces and roll each into a circle about 12 cm in diameter.
Put about 2 tbsp of filling in the center of each circle, gather the edges and pinch them closed, as for manti.
Heat oil in a kazan and fry the hoshans in batches for 3–4 minutes per side until golden, then transfer to a paper towel.
Serve hot with katyk or ayran.