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Armenian manti served with thick sour cream

Manti, also manty, mantu, mantou, or manties (Turkish: mantı; Kazakh: мәнті, pronounced [mæntɘ́]; Kyrgyz: манты, [mɑntɯ́]; Uzbek: manti, [mantɨ́]; Persian: منتو), are a type of dumpling in Turkish and various Central Asian and Caucasian cuisines, closely related to the east Asian mantou, baozi, and mandu. Manti dumplings consist of a spiced meat mixture, usually lamb or ground beef, in a dough wrapper. It is either boiled or steamed. The word is used only in plural, referring to the collection of dumplings on a plate or in a pot.

[edit] History

Manti were carried across Central Asia to Anatolia by migrating Turks in the Chingizid-Timurid periods.^[1] 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".^[2] In Turkey it is also called Tatar böregi (Tatar bureks), which indicates its relation to nomadic peoples. A mid-15th century Ottoman recipe survives, with the manti filled with pounded lamb and crushed chickpeas, steamed, and served topped with yogurt mixed with crushed garlic and sprinkled with sumac.^[3] Manti are popular throughout the former Soviet Union, where the dish spread from the Central Asian republics.

[edit] In Turkish cuisine

Turkish manti with yogurt and garlic and spiced with red pepper powder and melted butter.

In Turkish cuisine, manti are typically served topped with yogurt and garlic and spiced with red pepper powder and melted butter. Ground sumac and/or dried mint can be added to taste. Manti may be made from shredded meat of quail or chicken in some regions of Turkey.

[edit] In Afghan and Tajik cuisine

In Afghan cuisine and Tajik cuisine , the mantu are filled with raw minced lamb (or less commonly beef) mixed with minced onions and spices, steamed and then topped with a very typical sauce (Seer Moss, lit. "garlic yogurt") of yogurt, dried or fresh mint, lemon juice, and minced or pressed garlic. The mantu are also typically topped with a very small amount of tomato-based sauce which can include split peas, red kidney beans, and/or some of the ground meat and onion. The amount of yogurt sauce is typically much greater than the tomato sauce; the tomato sauce is meant to be dotted on top - not covering the dish. ^[4] Chatney, a spicy green or red pepper condiment sauce, may be sprinkled on top.

[edit] In Kazakh cuisine

Kazakh or Uzbek manti in a steamer

In Kazakh cuisine, the manti filling is normally ground lamb (or beef or horse meat) spiced with black pepper, sometimes with the addition of chopped pumpkin or squash. Manti are cooked in a multi-level steamer and served topped with butter, sour cream, or onion (or garlic) sauce. When sold as street food in Kazakhstan, manti are typically presented sprinkled with hot red pepper powder.

[edit] In Kyrgyz cuisine

In Kyrgyz cuisine, manti are usually made of one (or a combination) of the following ingredients: lamb, beef, potato, or pumpkin, with fat often added to meat manti. Steaming, frying and boiling are all common. Manti are usually topped with butter and served with sour cream, tomato sauce, or fresh onion rings (sprinkled with vinegar and black pepper). A sauce made by mixing vinegar and chilli powder is also common. Time and energy-consuming, the preparation of manti is often a family activity, even enlisting the help of the young.^{[citation needed]}

Manti are often accompanied by hot tea. Many Central Asians consider it inadvisable to consume any cold or chilled beverages immediately after consuming manti, due to the fat content.^{[citation needed]}

[edit] See also

Wikimedia Commons has media related to: Manti

[edit] References

[edit] Bibliography

• Holly Chase, "The Meyhane or McDonald's?: Changes in eating habits and the evolution of fast food in Istanbul", pp. 73–85, in Zubaida & Tapper
• Bert Fragner, "From the Caucasus to the Roof of the World: a culinary adventure", pp. 49–62, in Zubaida & Tapper
• Sami Zubaida and Richard Tapper, A Taste of Thyme: Culinary Cultures of the Middle East, London and New York, 1994 and 2000, ISBN 1-86064-603-4.
• Stéphane Yerasimos. Á la table du Grand Turc. Arles, France: Actes Sud, 2001. ISBN 2-7427-3443-0.
• Irina Petrosian, David Underwood, Armenian Food: Fact, Fiction & Folklore. Lulu.com, 2006. ISBN 1-411698657.

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