Mantı

From Wikipedia, the free encyclopedia

You have new messages (last change).

Central-Asia-style mantı in a steamer

Armenian dumpling served with thick sour cream

For the city in the U.S., see Manti, Utah.

Mantı or mantu is a type of dumpling in Turkish, Armenian, Afghan, and Central Asian cuisine, closely related to the east Asian mandu.

Mantı consists of a spiced meat mixture, usually lamb, in a dough wrapper. It is either boiled or steamed. In Istanbul cuisine, it is typically served topped with a yogurt and garlic sauce and spiced with crushed red pepper flakes and a little butter. Ground sumac and/or dried mint can be added to taste. According to Chase, "Turkic and Mongol horsemen on the move are supposed to have carried frozen or dried mantı, which could be quickly boiled over a camp-fire."

In Armenian cuisine, manti is commonly served with yogurt sauce mixed with onions, parsley, pepper and salt. The addition of sumac and/or dried mint is also common. The manti is sometimes served without the yogurt sauce. In this case, the dumplings are bigger than usual.

Mantu are also considered to be a typically Meccan food.

[edit] History

Mantı was carried across central Asia to Anatolia by migrating Turks in the Chingizid-Timurid periods.^{[citation needed]}

[edit] Bibliography

Holly Chase, "The Meyhane or McDonald's?: Changes in eating habits and the evolution of fast food in Istanbul", in Zubaida
Bert Fragner, "From the Caucasus to the Roof of the World: a culinary adventure" in Zubaida
Mai Yamani, "You Are What You Cook: cuisine and class in Mecca", in Zubaida
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.
Irina Petrosian, David Underwood, "Armenian Food: Fact, Fiction & Folklore"