Manti (dumpling)

For other uses, see Mantu (disambiguation).

For the Romanian village of Manţu, see Tătărăni.

Turkish manti

Kazakh or Uzbek/Tajik manti in a steamer

Mantu (Turkish: mantı; , Kazakh: мәнті) are a type of dumpling in Turkish and various Central Asian and Northwest China and Caucasian cuisines, closely related to the east Asian mantou, baozi, and mandu and the Nepali momo. Manti dumplings archetypically consist of a spiced meat mixture, usually lamb or ground beef, in a dough wrapper, either boiled or steamed. 'Manti' indicates either singular or plural.

History

Mantu 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.

In Armenian cuisine

In Armenian cuisine, the manti are filled with minced lamb, or beef (less common), with finely minced onions and various other delicious spices. The manti are first fried lightly in butter then boiled or steamed in a tomato-based broth and topped with garlic yogurt; they may also be baked and have chicken-based broth. Dry sumac and pepper are sprinkled on top to taste, along with yogurt. The size of the individual manti varies from dumpling-size to penny-size, depending upon the region and chef.

In Kazakh cuisine

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.

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]}

In Tajik, Afghan cuisine

In Tajik and Afghan cuisine, the mantu are filled with raw beef or lamb 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 sauteed ground meat. 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.

In Turkish cuisine

In Turkish cuisine, manti are typically served topped with yogurt and garlic and spiced with red pepper powder and melted butter, and topped with ground sumac and/or dried mint by the consumer. Although there are many different variations of manti -in terms of shape and way of serving- the most praised type of manti is known as Kayseri Mantisi -a special kind of manti belong to Kayseri -an Anatolian city of Turkey. The characteristics of Kayseri Mantisi is that it is very tiny and it is served with yogurt, oil (caramelized with tomato paste) and seasonings. Manti may be made from shredded meat of quail or chicken in some regions of Turkey, while 'boş mantı' ('empty dumpling') lack filling entirely.

See also

• Khinkali
• Chuchvara
• Vareniki
• Pelmeni
• Pierogi
• Mandu
• Momo
• Kalduny
• Kreplach
• Tortellini
• Ravioli
• Maultasche
• Wonton
• Baozi (steamed)
• Jiaozi (boiled or fried)
• Buuz
• Siopao
• Shishbarak
• Pitepalt

References

1. ^ Fragner, Bert (2000). "From the Caucasus to the Roof of the World: a culinary adventure". In Sami Zubaida & Richard Tapper. A Taste of Thyme: Culinary Cultures of the Middle East (2nd ed.). London & New York: Tauris Parke Paperbacks. p. 60. ISBN 1-86064-603-4. 
2. ^ Chase, Holly (2000). "The Meyhane or McDonalds? Changes in eating habits and the evolution of fast food in Istanbul". In Sami Zubaida & Richard Tapper. A Taste of Thyme: Culinary Cultures of the Middle East (2nd ed.). London & New York: Tauris Parke Paperbacks. p. 81. ISBN 1-86064-603-4. 
3. ^ Yerasimos, Stéphane (2001). "Recettes". Á la table du Grand Turc (1st ed.). Arles, France: Actes Sud. pp. 114–115. ISBN 2-7427-3443-0. 
4. ^ Saberi, Helen (2000). "Pasta & Noodle Dishes". Afghan Food & Cookery: Noshe Djan. Hippocrene Books. p. 87. ISBN 978-0781808071. 

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 1-4116-9865-7.

External links