Manty Soup From Kazakhstan And Uzbekistan

• 1 lb ground lamb or 1 lb beef
• 4 large onions
• 1/2 cup vegetable oil
• salt
• pepper
• 1/3 cup water
• 2 -3 laurel leaves
• 3 -5 peppercorns
• 1 teaspoon mixed spice, for kazkah and uzbek recipes from recipe of the same name
• For dough
• 1/2 lb flour
• 1 teaspoon salt
• 1 cup water
• 1/2 cup black-eyed peas
• water
• salt or pepper
• 1/3 cup rice
• 1 potato, cubed
• 1 large onion
• 1 large chopped tomato
• 1 tablespoon tomato paste
• dill
• 1 cup yogurt

1. Make manty as in the "Manty" recipe, but make them half the size, and do not cook them.
2. Place peas, rice, salt, and pepper in a pot. Boil, and simmer 30 minutes. Fry onions until golden. Add tomato, tomato paste, manty, potato cubes, cover with water, and simmer 45 minutes or until potato is tender.
3. Add this to the bean and rice mixture. Then add 2 cups water, dill and yogurt. Stir until hot but not boiling. Check for seasonings and serve. Technically, Uzbek manty would omit the bay leaves.

ground lamb, onions, vegetable oil, salt, pepper, water, laurel leaves, peppercorns, mixed spice, flour, salt, water, blackeyed peas, water, salt, rice, potato, onion, tomato, tomato paste, dill, yogurt

Taken from www.food.com/recipe/manty-soup-from-kazakhstan-and-uzbekistan-160592 (may not work)