Central Asian Cooking

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Ch. 2 - Manti with Ms. Tajik
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Meat isn't raw in manty, it's well done.

Kazakhs also do it with chinese chives ("jusai" in kazakh) or pumpkin in southern parts of country. On the north we make it with onion, but imo pumpkin filling is the best.
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If you handle them properly and use fresh beef from a trusted butcher, there's very low risk in eating raw beef.
Apparently risk also varies with region too, so look that up just in case ? I've had a lot of steak tartare in my life and never had any adverse effects
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interesting, eating raw beef meat won't make you sick if you eat it for tasting only/tiny bits.
there is a chance however for getting sick tho :/
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Did you guys never had steak tartare in your life ?
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When I was a child, I would sneak tastes of marinated raw beef for Korean bulgogi. Today I would hesitate to do that! Instead, quickly fry a bit to taste.
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Steaming usually cooks the meat. Chinese dimsum are made in a similar way too.
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I think it's enough to taste the onions if you want to check whether it needs more spices
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Woah. Did they just eat raw meat? Hardcore! (Hope they don't get tapeworm)