About the dish
Manti are large dumplings of thin dough steamed in a special tiered pot called a mantovarka or kaskan. The filling is finely chopped mutton or beef with plenty of onion, fat and cumin, and in Uzbekistan often pumpkin as well. Steaming traps a fragrant juice inside, so they are eaten carefully, ideally by hand. They are served with soured cream, yogurt, vinegar or a chilli sauce. Similar dumplings are known all over Central Asia, in Turkey and in Afghanistan, where mantu come with yogurt and a tomato sauce.
Main ingredients
- wheat flour
- mutton or beef
- onion
- mutton fat or butter
- cumin
- soured cream or yogurt
Afghanistan: In Afghanistan: mantu – topped with garlic yogurt and a tomato and lentil sauce and sprinkled with dried mint.
Kazakhstan: In Kazakhstan: манты (manty), cooked in a tiered steamer pot.
Türkiye: In Turkey mantı are tiny meat dumplings served with garlic yoghurt and paprika butter; Kayseri is especially famous for them.
Uzbekistan: In Uzbekistan often made with pumpkin added and served with katyk yogurt.
More: Wikipedia (en)
