Russian Cookbook

1 kg lamb, 3-5 cm cubes
3 tablespoons butter
3 tablespoons oil
1 can chickpeas
1 cup beef (chicken) broth
200 gr tomatoes, chopped
100 gr tomato paste
1 small onion, chopped
2 cloves garlic, finely chopped
Salt and pepper, to taste
3 tablespoons parsley, finely chopped

Heat up olive oil in a heavy pan and saute chopped onions for 5-10 minutes or until lightly browned. Add garlic and saute for 3 minutes more.

Add butter and lamb and saute until browned.

Add tomato paste, mix well and saute for 5 minutes.

Add chickpeas and simmer for 5 minutes covered.

Add broth and tomatoes. Cover and slow simmer for at least one hour.

Season with salt and pepper, add parsley.

Serve hot with flat breads or pitta breads.

One of the most ancient dishes of Central Asiain cuisine, manti are remains one of the main dishes for Uzbeks, Tatars and Kazahs. It is commonly served as a one-dish meal.

Dough:

4 cups all-purpose flour
1 cup water
1/2 tablespoon salt

Filling:

600 gr ground meat, beef or lamb
3 medium size onions, chopped
8 tablespoons unsalted butter, cut into pieces
Salt and pepper, to taste

Combine flour, and the salt, in a large bowl. Make a deep well in the center and add water. Mix well, then knead for 10 minutes or until the dough is smooth and slightly stiff. Cover with a damp towel and let it rest for 45 minutes.

Combine all of the filling ingredients and mix well.

On a floured surface, roll out dough to 1.5 - 2 mm thickness and sprinkling lightly over the top with flour. Cut the dough into 10 cm squares. Place 1-2 tablespoons of filling into the center of each square and top each with small piece of butter. Bring the corners together, sealing and pinch the edges together on the top.

Steam mantis in a tightly covered regular steamer or in a Chinese multilevel bamboo steamer for 20 - 30 minutes until ready.

Suggestion:

Serve with sour cream; or with yogurt and garlic sauce; or with splash of white vinegar.