Eastern manti. Different ways to sculpt manti: with a braid and a rose. Lenten option with champignons

Manti traditionally belong to Eastern and Asian cuisine, although they are considered the national dish of some Siberian peoples. Manti are often called relatives of dumplings and Georgian khinkali, but, despite some similarities, they are prepared differently. The main distinguishing feature is that the minced meat for them is made from lamb, the dough is rolled out very thin, and “mantou” (as the Chinese call them) is cooked only by steaming. From Chinese, this word is translated as “stuffed head”, since manti are much larger in size than dumplings. If you learn how to cook manti correctly - as in Asia, you will not have a problem what to cook for the holiday table, so use the recipes from our website. Create your own culinary masterpieces, delighting your loved ones and dear guests with oriental dishes.

Secrets of preparing dough for manti

Unleavened dough is made from water, salt and flour, sometimes with the addition of eggs. To obtain a soft and elastic dough that does not tear, even if it is rolled out too thin, take water and flour in proportions of 1:2. For 500 g of flour, 1 egg is enough, and if you want the dough to be especially tender, you can replace the water with milk. Some housewives first bring the milk to a boil, and then add it to the dough, since the choux pastry retains the liquid inside the manti well during the cooking process. In Turkestan, manti is made from yeast dough in winter.

An important point in preparing the dough is to knead it well for 20 minutes, and since it is difficult to do this on your own, it is better to use a bread maker. Cover the finished dough with a towel and leave it alone for an hour. At this time you can start filling.

Tasty and juicy filling

In the classic version, the filling for manti is made from lamb with the addition of fat tail or interior fat, although the cuisines of different countries have their own traditions. The Chinese mainly use pork for minced meat, the Mongols mix the filling with goat, beef, camel and horse meat, and in the coastal Chinese regions they add shrimp to the minced meat. Modern housewives mix different types of meat to prepare manti - beef, pork, lamb and chicken. Fat tail and interior fat are often replaced with salted or smoked pork lard, although this is not encouraged in Asian cuisine. Pieces of fat make manti tender, tasty and juicy, the main thing is not to overdo it: for 1 kg of meat they usually take 150 g of fat. Sometimes fat is added piece by piece to the minced meat when making manti.

The main point in preparing the filling is not to use a meat grinder or blender. The meat is finely chopped with a knife into cubes no larger than 0.5 cm, and fat and onions are also cut, which are taken in a 1:2 ratio. The more onions, the juicier the filling will be. The main spice for manti is cumin, you can’t do without it, and salt and other spices (cumin, black and red pepper, garlic) are added to taste. Marjoram, coriander and basil make the minced meat especially tasty and aromatic.

Minced meat for manti will become even tastier with pieces of mushrooms, pumpkin, carrots, potatoes and other vegetables; besides, potatoes absorb excess moisture and prevent the dough from tearing. Many people love manti with pumpkin, which is made without meat according to the same recipe - with onions and lard. They turn out unusual, tasty, tender and very juicy. Manti with fruits - apples, quince and grapes, manti with cottage cheese and cheese, fish and minced soy are popular.

Making the right manti

The settled dough is rolled out in a layer of 1–2 mm - ideally it should be so thin that the filling is visible, since the art of making manti is judged primarily by the thickness of the dough. It is important not to overdo it, otherwise the dough will tear. It is cut into squares 15 × 15 cm and 1 tbsp is placed in the middle of each square. l. fillings. The sharp corners on opposite sides of the square cake are connected at the top, and the new corners formed at the bottom are pinched together on the sides.

Some housewives form ropes from the dough, cut them into pieces, roll each piece into a ball and roll it out thinly with a rolling pin. The diameter of the resulting pancake must be at least 10 cm. Place the filling in the middle, lift the circle of dough by the edges on opposite sides and connect it, do the same with the other edges of the pancake. The corners are pinched diagonally and the manti are ready. In Asian cuisine, another method of making manti is used - the filling is placed in the middle of the pancake, then the dough is lifted from three sides and combined beautifully. Uzbek manti are made crosswise, securing the ends like in a postal envelope.

There are many forms of manta rays - choose the ones that seem simplest and cutest to you. Before cooking, manti is sometimes left for 10 minutes, covered with a towel, and only then they begin to cook.

Cooking manti in a double boiler and pressure cooker

They are not boiled in water like dumplings. They are cooked only by steaming, and most often a specialized kitchen utensil, a pressure cooker, is used for this purpose. It consists of two pans with a lid, placed on top of each other. Water is poured into the lower pan, and the bottom of the upper pan resembles a colander through which steam penetrates. If you don’t have a mantyshka, you can replace it with a regular steamer or multicooker, since it has a “Steam” program.

How to properly cook fresh or frozen manti in a pressure cooker, double boiler and multicooker? While the water is boiling in the lower part of the dish, place the manti on a wire rack, having previously dipped their bottoms into vegetable or melted butter. Do the same with frozen manti, and there is no need to defrost them before cooking. How to find out how long it takes to steam manti in a double boiler or in a pressure cooker? It all depends on the size of the products, but usually this process takes about 40-50 minutes.

Sometimes manti are first fried in oil until golden brown, and then transferred to a double boiler and cooked for 25 minutes. But in Dungan cuisine they do the opposite - they boil manti, and then fry or deep-fry it.

Asian manti with meat and pumpkin

Knead the dough from 500 g of flour and a glass of warm water with a pinch of salt, wrap it in film or cover with a towel, leaving it on the table for 20 minutes.

500 g of lamb, 150 g of fat tail, 300 g of pumpkin and 3 onions, cut into cubes, mix, salt, pepper, add finely chopped cilantro. Roll out the dough thinly, cut out circles with a glass, put the filling in the middle of each and connect the edges of the pancakes on top. Cook in a pressure cooker for 40 minutes.

Before serving, appetizing manti are poured with melted butter, sprinkled with black pepper and fragrant herbs. This dish is served with sour cream, mayonnaise, horseradish, mustard, spicy tomato or yogurt sauce, yogurt, vegetable salad or meat broth. Manti are best eaten hot, enjoying their bright oriental taste and aroma. This is a real delight for lovers of Asian cuisine. Bon appetit!

The popularity of manti rays can be explained by several reasons. First of all, they are delicious; secondly, satisfying; thirdly, they are easy to prepare.

Eastern countries are considered the homeland of manta rays, but today they are found on the dinner table of many nations of the world.

Any housewife who is not the first time dealing with flour can knead manti dough. In terms of its composition, the dough for manti differs little from dumplings; the only difference is the size of the manti themselves.

Having mastered a simple science, you will be able to feed many guests a tasty and satisfying dish.

Traditional recipe for manti dough

To ensure that the manti turns out at the proper level, stock up on the following products: one egg; a glass of water; two and a half glasses of flour and a teaspoon of salt.

The composition of the dough for making manti does not require any culinary education from you; all operations are done quickly and without much effort.

As you can see, the list of products is short. The trick is to combine them and achieve an elastic and soft manti dough.

Cooking steps:

1. Immediately sift the flour into a wide bowl.
2. Make a funnel in the middle and pour in water mixed with salt and egg.
3. Add flour to the liquid on all sides and knead the dough for manti.
4. Once it becomes sufficiently stiff, place it on the table and, leaning on your hands, knead the dough for several minutes.
5. If you feel like you need to add more flour, do so, the main thing is that the mass does not stick to your hands.
6. To make the manti tasty, leave the finished dough to rest at room temperature, covered with a cotton napkin for 15-20 minutes.

Custard

Dough for manti, prepared by brewing flour, does not tear or deform at high temperatures. Take note of this recipe, you can use it to make not only manti, but also other filled flour products.

Ingredients: about 900 g of wheat flour (depending on the moisture content of the product); 8 tbsp. spoons of vegetable oil; one and a half teaspoons of salt and half a liter of boiling water.

How to properly prepare the dough so that it rolls out easily? For this:

1. Boil the required amount of water in the container in which you intend to mix all the ingredients.
2. Then dissolve the salt and pour in the sunflower oil.
3. Take a mixer with a dough attachment in one hand, and gradually add half of the sifted flour with the other. It is likely that at the initial stage lumps will begin to form in your bowl, but very soon they will disperse and the mass will become homogeneous.
4. Generously flour your work surface and turn out the dough. Knead until all the flour is used up and the dough is soft and pliable.
5. Wrap the manti dough in cling film and create all the conditions for it to “rest.” Ideally, it should sit for half an hour at room temperature.

According to the Uzbek recipe (without eggs)

Manti dough, prepared in Uzbek style, does not contain eggs. It is considered lean if water was chosen as the liquid component. If you wish, you can deviate from the rule and use milk. Choose vegetable oil at your discretion, there is no fundamental difference here.

For half a kilogram of flour you need to take: a glass of water; 2 large spoons of oil and a teaspoon of salt.

The dough for manti is prepared in several stages:

1. Mix water, salt and vegetable oil in a cup.
2. Sift the flour onto the table and make a well in the middle.
3. Pour the mixture from a cup into it and quickly add flour to the center, knead a dense mass.
4. Since there are no eggs in the recipe to ensure the elasticity of the dough, you need to go tricky and beat it on the work surface, throwing it from a small height.
5. Roll out the dough, roll it into a rope and leave to rest for 30 minutes.

Modeling

• Having completed the manti dough, proceed to the filling. Potatoes, meat and onions are traditionally used for it. The meat can be anything, beef, lamb, horse meat or goat will do. It needs to be cut into small pieces, and to give a richer taste, add fat tail fat.
• Potatoes can be replaced with another vegetable, such as pumpkin, if desired. Or they make a vegetable platter consisting of carrots, pumpkin and potatoes, taken in equal parts. In this case, you can do without meat by preparing vegetarian manti.

The taste will not suffer from such rearrangements, and if you add jusai (a type of onion) and garlic to the filling, it will become absolutely incomparable.

Pumpkin and meat filling

Uzbeks, Turkmen and residents of western China prefer manti stuffed with pumpkin and meat. Housewives deliberately replace potatoes with another vegetable, which makes the dish more healthy and nutritious.

For 8-10 people you will need:

kilogram of juicy beef; 0.5 kg pumpkin (already peeled); 800 g onions. You also need to add salt and pepper to the filling to taste.

Preparation:

1. Rinse the manti meat and dry with a paper towel.
2. Free the product from veins and film, then cut into very small cubes. It is not recommended to use a meat grinder, as the filling will lose its juiciness.
3. Finely chop the onion and pumpkin into cubes.
4. Combine all ingredients by gently mixing with your hands. Salt and pepper the filling, add seasonings that go well with pumpkin (cumin, coriander). Ground red pepper will add spiciness.
5. If it turns out that the minced manti is a little dry, pour warm water into it. Literally a couple of spoons will correct the situation, and the manti will be more tasty and juicy.

Modeling of products

• After the manti dough has rested, it needs to be kneaded again and rolled out into a thin layer, 3 mm thick.
• Square pieces measuring 10x10 cm are cut out of it and stuffed with minced meat.
• The edges of the square are connected with an envelope and pressed tightly against each other. Now the time has come to cook manti. For this purpose, special steamers are used, but if they are not available, a regular steamer will do.
• It needs to be greased with vegetable oil and raw manti should be placed at some distance. The dish will cook over the fire for 45 minutes.

Features of preparing the perfect dough

Delicate dough is obtained from flour saturated with oxygen. If you sift the flour through a fine sieve, the goal will be achieved.

Water must be boiled and cooled to room temperature before use. If you pour hot water into the dough, the egg will cook and lose its properties. Cold water will cause you to knead the dough for a long time.

You can give the dough a beautiful yellow tint using yolks; you need to take more of them than prescribed in the recipe. Be sure to reduce the amount of other liquid ingredients. Proteins should not be added to the dough more than required.

Otherwise, you risk getting a mass that will not roll out well on the work surface. In addition, such carelessness will lead to its rigidity and loss of elasticity.

• The optimal amount of proteins is one or two, even if you are preparing manti for a large company.
• Mix the liquid ingredients for the dough immediately in one cup, and only then pour into the flour.
• When working with the finished dough, try not to let it dry out in the open air.
• To roll, pinch off medium-sized portions and put the rest in a plastic bag.
• The steeper your flour mass for manti is, the thinner the layer you will roll out of it. This does not mean that during cooking the manti will rupture and the filling will fall out. The dish will simply become more appetizing, because there will be more juicy minced meat in it than dough.
• To avoid problems when sculpting manti, you need to leave the dough to sit for at least 15 minutes. During this time, the gluten will swell and will promote gluing of the edges of the workpieces.
• In a quarter of an hour you may not have time to prepare the filling, but there is nothing wrong with that. The dough will spend an extra hour in a plastic bag without losing its properties, and the manti will only become tastier.

Recipe for manti dough in Uzbek

To prepare manti according to the classic Uzbek recipe, you will need a manty dish or a double boiler. Without these devices there is no way to make a dish.

From the specified amount of ingredients you will get approximately 35 pcs.

Ingredients for minced meat: 800 g each. meat and rap. Luke; 200 gr. lard; 0.5 tsp each cumin and black pepper; 1.5 tsp. salt.
Ingredients for the dough: 500 gr. flour; 100 ml of boiled water and milk; 1 tsp salt and 2 pcs. chickens eggs

Algorithm of actions:

1. I pour the indicated amount of flour into a bowl in the form of a mound, make a hole at the top of it, pour 2 pieces into it. chickens testicles. I start kneading the dough using a spoon. I add salt and milk to the mixture. I knead the flour from the edge to the center.
2. I gradually pour in water, the dough needs to be made tight, and therefore during this process I monitor the condition of the mass. When the water is finished and all the flour is mixed, you need to knead it with your hands, putting the spoon aside.
3. The mass will be tight, and therefore it needs to be kneaded well, applying effort. I leave the dough aside for half an hour, covering the bowl with a lid.
4. After this time, I make a batch and put it in the cold for several hours. During this period of time it will become plastic and homogeneous.
5. I prepare minced meat from onions and meat, lard, and cut everything into small pieces. I process zira in a special mortar. I put the mixture in the minced meat, salt and pepper. I knead.
6. I add 2/3 of the water to the mantyshnitsa. I put it on fire and make manti.
7. I make a dough roll. I cut it into pieces. I roll them out on the table into flat cakes, they should be thin, and I put the minced meat in the middle. I blind the edges, making bags. I cook for about 40 minutes.

Immediately after preparing the manti, you can serve it to the table. This meal will please all family members.

Classic dough with kefir for manti

You can prepare manti according to the classic dough recipe not only with plain water, but also with sour milk and kefir. Unfortunately, other fermented milk products are not suitable for these purposes.

As a result, you will be able to knead a dough that will resemble a yeast composition.

Ingredients for the dough: 3.5 tbsp. flour; 0.5 tsp soda; 2 tbsp. kefir; salt - by eye.
Ingredients for filling: 500 gr. meat; 2 pcs. onions; half a zucchini; a little spice, based on your taste.

Algorithm of actions for preparing a classic dough:

1. I sow the flour and add salt to it.
2. I take the kefir out of the cold so that it is at room temperature.
3. I add soda.
4. I stir, adding a little flour at a time. I knead the dough, wrap it in film and leave it aside for 40 minutes.

Algorithm of actions for preparing the filling for manti:

1. I chop the meat into cubes, preferably smaller ones.
2. I cut the onion into cubes.
3. I pass the zucchini through a grater.
4. I add spices.
5. I roll out layers of dough. I make squares and put the filling in the center. I connect the edges, making bags. I cook for about 40 minutes.

The finished dish can be served to the table. Even children are delighted with such a treat, plus it perfectly complements every holiday celebration with its original appearance and amazing taste.

Correct manti. Traditional manti recipe with photo

What an inventive people are in China. Once they invented Jiaozi, i.e. Chinese dumplings. They are also “mantiou” mantas. Almost like Slavic dumplings. “Almost”, but not quite. It would seem like the most ordinary dough and meat. What's so difficult about it? The combination of flavors, the method of preparation, the shape, finally. All this is called in one word “manti”.

Unlike dumplings, the meat and everything that is put into the minced meat is not minced in a meat grinder and is steamed.

Manty rays freely “steam” in mantyshnitsa, which differs from a double boiler in that you can prepare a lot of tasty and juicy product in one go.

So, manti can be made from both unleavened and sour dough. I repeat once again that any filling is only chopped by hand with a knife.

Let’s focus on one recipe, the basic one, so to speak. At the output we should get up to twenty pieces traditional regular manti.

Number of servings - 4
Preparation time - 15 minutes
Cooking time – 2 hours 30 minutes.
Calorie content – ​​946 Kcal

Ingredients:

• Flour - 1 kg.
• Salt - 1 tsp.
• Egg – 2 pcs.
• Lamb (pulp) – 700 gr.
• Fat tail fat – 100 gr.
• Veal or beef – 300 gr.
• Raw potatoes or pumpkin – 500 gr.
• Onions - 6 pcs.
• Garlic
• Salt, black pepper, cumin - to taste

How to cook the right traditional manti

Such manta rays are very similar to.

The correct recipe for manti dough

For half a kilo of flour, take one egg, half a glass of water. Knead the dough in the usual way, like for dumplings, and put it in the refrigerator for about twenty minutes.

Correct filling for manti

I admit honestly that I really love preparing the filling. This process relaxes me and puts me into a trance. Yes, the work seems monotonous only in appearance. But in fact, I always cook manti with love and patience, and most importantly in a good mood. The manti are worth it.

1. Lamb, veal and fat tail fat into small squares, about a centimeter. We also chop potatoes or pumpkin, onions and a little garlic.
2. Now we will carefully mix the minced meat so that all the juices in the products are preserved.
3. The dough is already waiting. Let's not deprive him of attention. First of all, roll out the ropes with a diameter of 4 cm and cut them into pieces 4 cm in size.
4. Using your fingers, press each piece into a round cake and roll it out thinly.
5. When there is a sufficient number of rolled out flatbreads on the table, place one spoonful of minced meat in the center of each.

How to sculpt manti correctly

1. We connect two opposite sides, or rather their points, and pinch them over the center of the filling.
2. There are two unpinched left, which we also connect.
3. Look, it turns out to be a square or an envelope. Now all sides need to be pinched tightly.
4. Look what happens when we look from above? Correct letter "N". This means our mantys are correct! Flatten them a little with your hands and move on to the rest.
5. Sprinkle with water and cover with a towel. This way the manti won’t get chapped while the rest are being prepared.
6. Now all that remains is to place them on grates that have been previously greased. There is no need to pack them tightly; leave more room for the manta rays to swell during steaming. Looks like we're done, our mouths are watering.

How to cook manti correctly

You can throw bay leaf and a couple of peppercorns into boiling water. We place the grates over boiling water and close our mantle tightly. We steam for 40-50 minutes.

The right manti is served with seasonings of garlic yogurt, sour cream or melted butter. Traditionally, they are eaten with your hands. Be careful, manti contains a lot of juice. And he's still hot. Don't get burned.

Enjoy the taste of manti and be healthy!

I usually make the dough for dumplings with milk, but since in the video the dough was made with water, I decided not to deviate from the recipe. I pour half a glass of water into a bowl, break one egg,

add 1 teaspoon salt

and 1 tablespoon of vegetable oil.

I beat it all well with a fork.

Little by little I start adding flour to the dough. I knead a tight dough.

I cover it on top with the cup in which I kneaded the dough and leave it there while I prepare the minced meat.

I'm starting to make minced meat. The main thing that caught my eye when I watched the video was the amount of onions. It was added there one to one with meat. Therefore, I will measure the ingredients in bowls.

I take the meat and chop it into small pieces, about a centimeter by centimeter. Maybe a little smaller (I used to grind the meat in a meat grinder).

I cut a small piece of lard into small cubes.

I cut two onions into cubes, it turned out to be just a full bowl

I also cut the potatoes into small cubes. I took a large potato; I could have taken exactly half the size.

I put the meat and onions in a cup, salt and pepper them and mix.

Now back to the test. Previously, I prepared manti like this: I rolled out the dough into a sausage, cut off pieces and rolled them into circles. In this video they did it differently. I divided the resulting dough in half and rolled one half into a large thin cake. You need to try to ensure that this cake is square or at least rectangular in shape. But I already realized this when I was cutting the dough and I was left with poor condition.

Next, the dough is folded like an accordion, consisting of 4 parts. The resulting accordion is cut into equal squares. The first square is placed on top and a second one of the same size is cut off. As a result, I get long strips of dough of the same width (about 8-9 centimeters).

We repeat the entire procedure with the second half of the dough, the first stripes will be a template for us. Now I fold the strips obtained from the two halves of the dough on top of each other and cut them into equal squares. I don’t know if I described it clearly, I tried my best.

Let's start sculpting the mantas. Take one square of dough, put minced meat in the middle, put potatoes and a few pieces of lard on top.

We connect the opposite corners of the square to each other.

Then we fasten the resulting “ears” together on one side and the other.

Manta is ready. We put it aside, you can put it directly on a sheet from the pressure cooker, having previously greased it with oil. I first put them on a board sprinkled with flour, and then I decide how long I will cook, the rest goes into the freezer. We make manti until we run out of either dough or minced meat. I had a little extra mince; it would have been just enough for the substandard pieces that formed when cutting the dough. Well, okay, there were plenty of manta rays.

I put them on a sheet of pressure cooker and let them cook for 40-45 minutes.

The time is up, I take it out and sit down to try it. We got it delicious juicy manti.

BON APPETIT.

Manti takes a relatively long time to prepare, so be prepared to constantly shoo away relatives who suddenly enter the kitchen from the steamer. But it's worth it".

MANTOV RECIPE

What do you need:

Dough:
4.5 tbsp. flour
250-300 ml water
1 egg
1 tsp salt

Filling:
900 g of lamb or beef (you can take half lamb, half beef, or even pork, this is a matter of personal preference, coercion is inappropriate here)
200 g of tail fat (in the absence of fat, you can choose fattier parts of the meat and take a little more of it)
600 g onion
1 tsp cumin with a heap (it is advisable not to use already ground spices)
1 tsp coriander
0.5 tsp black pepper (spicy lovers can use a little more pepper)
1 tsp salt

How to cook manti:

1. For the dough, sift the flour into a large bowl.

2. Dissolve salt in cold water (you can put it in the refrigerator for a while).

3. Make a well in the flour, add a raw egg and cold water with salt.

Knead a stiff, homogeneous dough.

It should be elastic and should not stick to your hands. If necessary, you can add a little flour. Roll the dough into a ball and leave under a towel for 2 hours.

4. For the filling, the meat should be, armed with a sharp knife and a fair amount of patience, cut into as small, identical cubes as possible. Do the same with the fat tail.

5. Cut the onion into thin small strips. I have a wonderful, sharp shredder for these purposes, so if you have something similar, use it. This is a great time saver. Lightly add salt to the onion and mash well with your hands.

6. Mix meat, fat with onions and spices, previously ground in a mortar. Mix thoroughly again. As an option, you can add a little fresh cilantro to the meat. But first, you can try without it. I advise you to experiment a second time.

7. Roll out the dough until translucent and cut into circles.

Place the filling in the center.

8. Now you can sculpt: first pinch the middle.

Then pinch the edges like an envelope.

Then turn the workpiece over to the other side and make two tucks again. All that remains is to connect the pintucks together and squeeze them carefully.

9. Time to cook. Many sources suggest lubricating the levels of a mantyshnitsa or double boiler with oil. I'm used to doing the opposite. I pour a small bowl with oil and, taking the manti by the top seam, I simply dip the bottom into the oil. Never stuck before.

10. Manti takes about 45-55 minutes to prepare. A lot here depends on the thickness of the dough you made and on the size of the manti themselves.

11. After 50 minutes, you can open and take a sample. Manti rays are easy to get. If the mantas just rise, just lift them, but if not, you can pick them up with a silicone spatula. Tested - it works. Or shake each level slightly.

Manti should be served exclusively with the right sauce. The colorful host of the program, Lara Katsova, shared her favorite recipes with us.

SPICY SAUCE WITH GREENS

Manti must be served with sauce. Photo: thinkstockphotos.com

Lara Katsova: “The mother of my close friend from Tbilisi taught me this sauce.”

What do you need:
500 g canned tomatoes in their own juice
2 cloves garlic
50 g cilantro
50 dill greens
1 tbsp. khmeli-suneli
1 tbsp. coriander
half a chili pepper
ground red pepper - optional
1 tsp Sahara
1 tsp salt

How to make hot sauce with herbs:

Rub the tomatoes through a sieve, finely chop the garlic. Mix garlic and tomatoes, add salt and sugar, put the mixture on low heat, bring to a boil and simmer for 5-7 minutes. Add suneli hops, coriander, finely chopped chili pepper and simmer for another 3 minutes. If you want more spiciness, add ground red pepper. Remove from heat, add finely chopped cilantro and dill, cover with a lid and let cool.

SOUR CREAM SAUCE

Lara Katsova: “I understand that I will not discover America, everyone knows about the classic sour cream sauce for khinkali. But my recipe is still different - full of greens and spiciness.”

What do you need:
1 tbsp. sour cream 20%
2-3 cloves of garlic
small chili pepper
enough cilantro and dill

How to make sour cream sauce:

Finely chop the garlic and chili pepper, removing the seeds. Chop the greens and mix everything. Add salt. The whole trick is that there should be a lot of greens, it’s more like greens with sour cream, and not sour cream with greens.