The sauce (seer mosst, lit. Manti (Kazakh: мәнті, mänti, مأنتى, Turkish: mantı, Uzbek: manti, monti, Armenian: մանթի), also manty (Kyrgyz: манты; Russian: манты; Tatar: манты), mantu (Pashto, Dari, Persian, Arabic: منتو‎; Tajik: манту) or manta (Uyghur: .mw-parser-output .font-uig{font-family:"UKIJ Tuz","UKIJ Nasq","UKIJ Basma","UKIJ_Mac Basma","UKIJ Zilwa","UKIJ Esliye","UKIJ Tuz Basma","UKIJ Tuz Kitab","UKIJ Tuz Gezit","UKIJ Tuz Qara","UKIJ Tuz Qara","UKIJ Tuz Tor","UKIJ Kesme","UKIJ Kesme Tuz","UKIJ Qara","UKIJ Basma Aq","UKIJ Basma Qara","UKIJ Basma Tuz","UKIJ Putuk","UKIJ Tuz Xet","UKIJ Tom Xet","UKIJ Tuz Jurnal","UKIJ Arabic","UKIJ CJK","UKIJ Ekran","UKIJ_Mac Ekran","UKIJ Teng","UKIJ Tor","UKIJ Tuz Tom","UKIJ Mono Keng","UKIJ Mono Tar","UKIJ Nokia","UKIJ SimSun","UKIJ Yanfon","UKIJ Qolyazma","UKIJ Saet","UKIJ Nasq Zilwa","UKIJ Sulus","UKIJ Sulus Tom","UKIJ 3D","UKIJ Diwani","UKIJ Diwani Yantu","UKIJ Diwani Tom","UKIJ Esliye Tom","UKIJ Esliye Qara","UKIJ Jelliy","UKIJ Kufi","UKIJ Kufi Tar","UKIJ Kufi Uz","UKIJ Kufi Yay","UKIJ Merdane","UKIJ Ruqi","UKIJ Mejnuntal","UKIJ Junun","UKIJ Moy Qelem","UKIJ Chiwer Kesme","UKIJ Orxun-Yensey","UKIJ Elipbe","UKIJ Qolyazma Tez","UKIJ Qolyazma Tuz","UKIJ Qolyazma Yantu","UKIJ Ruqi Tuz",FZWWBBOT_Unicode,FZWWHQHTOT_Unicode,Scheherazade,Lateef,LateefGR,"Microsoft Uighur","Noto Naskh Arabic";font-feature-settings:"cv50"1}مانتا‎‎, manta, monta, манта, монта), is a type of dumpling popular in most Turkic cuisines, as well as in the cuisines of the South Caucasus, Central Asia, Afghanistan, Balkans, Bukharian Jews[1] and Chinese Muslims. Now it is also famous in some areas of Pakistan due to Afghan refugees. They are steamed in a multi-level metal steamer called mantovarka, mantyshnitsa (Russian terms for manti cooker), manti-kazan or manti-kaskan (manti pot). It includes a recipe for a dish called Tatar böreği, which is similar to mantı but is not served with garlic yoghurt sauce. Turkish mantı with melted butter, garlic-yogurt sauce and Aleppo pepper, Turkish woman preparing Kayseri mantısı on a tray. There's a variation of this dish in Afghanistan known as Aushak, in which the filling is different and it's made by boiling the dumplings instead of steaming them. In contrast to the Central Asian varieties, manti in Anatolia and Transcaucasia are usually boiled or baked rather than steamed and tend to be small in size. Shred the onions and place them in a colander or sieve set over a bowl; drain the juice and discard. In Uzbekistan, manti are also called kaskoni.[24]. Similarly small dumplings are also found in other Turkic cuisines but they are not considered to be a type of manti. In Bosnian cuisine, the name klepe or kulaci is used. They are steamed in a multi-level metal steamer called mantovarka, mantyshnitsa (Russian terms for manti cooker), manti-kazan or manti-kaskan (manti pot). Examples are dushbara in Azerbaijani cuisine and chuchvara in Uzbek cuisine. Manti may be made from shredded meat of quail, chicken or goose in some regions of Turkey, while boş mantı ("empty dumpling") lack filling entirely. Kayseri mantısı is tiny and served with yoghurt, melted butter (flavored with Aleppo pepper) and seasoning including dry mint and Aleppo pepper flakes. [25] Some Afghans also like to serve mantu with a carrot qorma or stew, instead of a tomato-based sauce. When sold as street food in Kazakhstan, manti are typically presented sprinkled with hot red pepper powder. Similarly, the Armenian manti, also sometimes referred to as monta, are usually served with yoghurt (matzoon) or sour cream (ttvaser) and garlic, accompanied by clear soup (mantapour).

In Afghan cuisine, the thinly rolled out dough of the mantu are filled with beef or lamb mixed with minced onions and spices, steamed and then topped with a yoghurt-based sauce. It consists of layered pans with holes that are placed over a stock pot filled with water. 三春之初，陰陽交際，寒氣既消，溫不至熱，於時享宴，則曼頭宜設。〈《北堂書鈔》卷一百四十四〉, "自漢代開始有了磨之後，人們吃麵食就方便多了，並逐漸在北方普及，繼而傳到南方。中國古代的麵食品種，通稱為"餅"。據《名義考》，古代凡以麥麵為食，皆謂之"餅"。以火炕，稱"爐餅"，即今之"燒餅"，以水淪，稱"湯餅"(或煮餅)，即今之切面、麵條：蒸而食者，稱"蒸餅"(或籠餅)，即今之饅頭、包子：繩而食者，稱"環餅"(或寒具)，即今之饊子。。", https://www.destinationpak.com/blog/mamtu-a-cusine-from-gilgit-baltistan-recipe/, http://www.fuchsiadunlop.com/dumpling-heaven-in-adelaide/, https://en.wikipedia.org/w/index.php?title=Manti_(food)&oldid=984657991, Articles containing traditional Chinese-language text, Articles containing Chinese-language text, Articles with Korean-language sources (ko), Articles containing Turkish-language text, Articles containing Armenian-language text, Articles containing Russian-language text, Articles with self-published sources from February 2020, Creative Commons Attribution-ShareAlike License, This page was last edited on 21 October 2020, at 09:52. Ingredients Dough 3 cups flour 2 large eggs 1/2 cup warm water 1/2 teaspoon salt Filling 3/4 pound ground lamb (or beef) 1 small onion, grated or finely chopped ( 6 – 8 tablespoons) 4 tablespoons finely chopped parsley 1 teaspoon salt Yogurt Sauce … Manti in Central Asian cuisines are usually larger in size. Traditionally the dumplings prepared for the prospective mother-in law are supposed to be so small that 40 of them can be fit into one spoon. Manti are more common among western (Cilician) Armenians, while among eastern Armenians, Georgians and Azerbaijanis, similar dumplings called khinkali are more prevalent. Different Chinese synonyms of the same foods such as manshou (饅首)" and zhengbing (蒸餅) were also already in use. [8][11][12][13], The dish may have originated in the territories of the Mongol Empire. When the Tatars settled into the Kayseri region of modern-day Turkey, the area became known for its manti. It consists of layered pans with holes that are placed over a stock pot filled with water. This is considered to be a traditional Uyghur recipe. Manti are usually topped with butter and may be served with sour cream, different types of ketchup, or freshly sliced onions (sprinkled with vinegar and black pepper). Stir in the onion and cook, stirring, until softened, about 5 minutes. It is served in a sauce consisting of yogurt and garlic. [25] The authentic Afghan mantu dumplings are supposed to be small and bite-sized. [4][7][8] While the Chinese word mantou has been suggested as the origin for the word manti, different Chinese characters have been used to address same food in the past which indicates the Chinese attempted to adapt a foreign word to their writing system. The same style of cooking manti is traditional for Tatar, Bashkir and other cuisines of the Turkic peoples living in the vast area from Idel-Ural to the Far East. [20], Korean mandu is also said to have arrived in Korea through the Mongols in the 14th century. There's a specific pattern in which the dough of each dumpling is twisted and closed around the filling. Turkish cuisine includes also other dumplings similar to manti, such as hingel and Tatar böreği. [16][17] According to Holly Chase, "Turkic and Mongol horsemen on the move are supposed to have carried frozen or dried manti, which could be quickly boiled over a camp-fire". The dish was garnished with sumac and like most contemporary mantı variations, it was served with a garlic-yoghurt sauce. Manti are served topped with butter, sour cream or an onion sauce or garlic sauce. [17]:290, The earliest written Ottoman mantı recipe appears in a 15th-century cookbook written by Muhammed bin Mahmud Shirvani. The smaller the manti dumplings are, the more skillful the bride is considered to be in the kitchen. Manti in Central Asian cuisines are usually larger in size. It is nowadays widespread throughout Russia and other post-Soviet countries. A popular type of Turkish manti is known as Kayseri mantısı, originally from Kayseri, an Anatolian city. [2] However, the term mantou (饅頭) already appears in early records of Jin dynasty (266CE-420CE),[9] and similar foods were already produced and consumed in earlier periods.

Migrating Turkic-speaking peoples brought the dumpling with them to Anatolia, where it evolved into the Turkish mantı. [4][7] One of the earliest mentions of manta is found in the 1330 manuscript Yinshan Zhengyao by Hu Sihui, a court therapist in service of the Yuan Dynasty Emperor, Buyantu Khan. This book also includes a recipe of piruhi, a cheese filled version of the Tatar böreği recipe.[22]. But in Mandarin and many other varieties of Chinese, mantou refers to plain steamed buns, while baozi resembles the ancient mantou stuffed with meat. The amount of yoghurt sauce is typically more than the tomato and ground meat sauce; the sauce is meant to be dotted on top as to not cover the entire dish.
This depends on the meat that was used for the filling of the mantu. https://www.foodandwine.com/recipes/manti-tomato-butter-and-yogurt The first English-language Ottoman cookbook and a third cookbook printed in 1880 includes this same recipe. [7][14] Some variations may be traced back to the Uyghur people of northwest China. To make the filling: Heat the olive oil in a large, heavy skillet over moderate heat until hot but not smoking. [26] It can also be served with the water or chicken broth it was boiled in, and often in Kayseri it is consumed as a soup prior to the main dish. These are typically larger than Kayseri mantısı.[27][28]. These are made of minced meat with onions. [10] Originally, mantou was meat-filled. There is also a separate dish called mantije, which is made of the same ingredients, but the pastry balls are put together with no free space in between and baked. In Kazakh cuisine, the manti filling is normally ground lamb (sometimes beef or horse meat), spiced with black pepper, sometimes with the addition of chopped pumpkin or squash. Make the pasta dough: Combine the eggs, flour, water, olive oil, and 1 1⁄2teaspoons of salt in a stand mixer fitted with the hook attachment. Mantou still retains its old meaning of stuffed bun in Wu Chinese as moedeu.

In Kayseri, when a couple is engaged to be married, the mother of the groom visits the bride's house and during this visit the bride should prepare manti for her prospective mother-in-law. Preheat the oven to 425°F/ 200°C, grease and prepare the baking pan In a food processor (or you can just add everything to the meat, and mix) combine; Water, salt, coarsely chopped onions, garlic, spices, pulse a few seconds to incorporate Add the mixture to ground meat and mix well, if meat texture is too thick a… Another 1880 cookbook does have a recipe for mantı, but instead of a dumpling, it is a dish composed of layered dough served with mincemeat and garlic yogurt. "garlic yoghurt") is made with chaka (thick, creamy, strained and salted yoghurt), lemon juice, dried and fresh mint, green and red chili powder, and pressed garlic. Steaming is the main method of cooking manti; if boiled or fried, they are considered another type of dumpling, such as pelmeni. Stir in the lamb and the parsley, and cook, stirring and breaking up any lumps, until the lamb changes color. [21] However, some researchers do not discount the possibility that manti may have originated in the Middle East and spread eastward to China and Korea through the Silk Road. A sauce made by mixing vinegar and chilli powder is also common. Size and shape vary significantly depending on the geographical location.

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