做法
- 制作面团：面粉、盐、鸡蛋、温水混合。揉十分钟，醒一小时。
- 制作馅料：羊肉末、洋葱末、蒜末、孜然、胡椒、盐和羊脂混合。
- 面团擀薄，切成十二厘米圆片。每张包入两大勺馅料。
- 把四角向上提至顶部捏紧封口。
- 大火沸水蒸二十五分钟。
- 装盘，浇上大量酸奶油，撒上莳萝。
Common questions
Can 土库曼曼提 be made ahead?
土库曼曼提 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 30 minutes.
Is 土库曼曼提 spicy?
土库曼曼提 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 土库曼曼提 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 土库曼曼提 to make at home?
土库曼曼提 is more demanding — total time around 120 minutes plus marinating/resting where noted. Specific technique (knife work, wok hei, fermentation) makes the difference between a passable result and the real thing.
Can 土库曼曼提 be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
土库曼曼提与乌兹别克、吉尔吉斯和哈萨克的曼提同源。土库曼版本与乌兹别克类似，区别在于馅料中南瓜较少而洋葱较多。这道菜是节庆食物。
