Khoshan
Khoshans are the Kyrgyz version of the well-known dish called manti. The general cooking technique is indeed similar. However, while manti are steamed in a steamer, khoshans are browned in a pan and then stewed in a small amount of water. The difference in taste is simply colossal; each dish has its own charm.
Ingredients:
Lamb 100 g
Fat tail 15 g
Butter 15 g
Onion 70 g
Flour 120 g
Baking soda 1 g
Yeast 2 g
Vinegar (9%) 25 g
Ground black pepper
Salt
Cooking recipe:
Dough:
Divide the flour into two parts. From one part, we will make yeast dough, and from the other, unleavened dough (it’s simple: flour + water + yeast (dry, dissolve in warm water and let sit in a warm place) + salt: knead and let rise — this is the yeast dough; flour + water + baking soda + salt — knead and let rest — this is the unleavened dough).
Cover the unleavened dough with a damp (not wet :) cloth and leave it for 1 hour. By that time, the yeast dough should have risen.
Filling:
The filling is made from minced meat and fat, onion, salt, pepper, and water (15% of the weight of the meat).
Pass the meat and fat through a meat grinder with a coarse grate. Finely chop the onion and add it to the meat (I strongly recommend against passing the onion through the meat grinder with the meat; it’s better to use a knife and your hands). Add salt, pepper, water, and mix thoroughly.
When the sour dough has risen, mix it with the unleavened dough, divide into pieces of 40-50 g, roll out, place the filling, and pinch the edges of the dough together in the shape of a knot. Then fry on both sides in a deep pan with fat, after which pour water to one-third the height of the khoshan, quickly cover with a lid, and leave the khoshan in this position for 5 minutes.
When serving, drizzle with vinegar.
Meat and Offal Dishes
