Mantı

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Turkish Mantı with yogurt and garlic and spiced with red pepper powder and melted butter.
Turkish Mantı with yogurt and garlic and spiced with red pepper powder and melted butter.
Kazakh or Uzbek mantı in a steamer
Kazakh or Uzbek mantı in a steamer
Armenian dumpling served with thick sour cream
Armenian dumpling served with thick sour cream
For other uses, see Manti.

Mantı or mantu (Kazakh: Мәнті, Kyrgyz and Uzbek: Манты, Persian: منتو, Turkish: Mantı) is a type of dumpling in Turkish and various Central Asian cuisines, closely related to the east Asian baozi and mandu. Mantı, or Mantu consists of a spiced meat mixture, usually lamb or ground beef, in a dough wrapper. It is either boiled or steamed. Mantu are also considered to be a typically Meccan food.

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[edit] In Afghan cuisine

In Afghan cuisine, the mantu are filled with a ground lamb or beef mixture, steamed and then topped with yogurt, dried mint power and olive oil, garlic, lemon juice, and coriander. Sometimes the Mantu are topped with split peas and red kidney beans as well. Chatney, a spicy green or red pepper condiment sauce may be sprinkled on top.

[edit] In Kazakh cuisine

In Kazakh cuisine, the mänti filling is normally ground lamb (or beef or horse meat) spiced with black pepper, sometimes with the addition of chopped pumpkin or squash. Mänti is 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, Mänti is typically presented sprinkled with hot red pepper powder.

[edit] In Kyrgyz cuisine

In Kyrgyz cuisine, usually manti is made of one (or a combination) of the ingreditents: lamb, beef, potato, or pumpkin. Adding fat to meat Manti is essential, as fat makes it extra juicy and delicious. Besides steaming, [deep-]frying and boiling are common too. Manti is usually topped with butter and served with sour cream, special tomato sauce, or fresh onion rings (sprinkled with vinegar and black pepper). Also the sauce made by mixing vinegar and chilli powder is very common. Because unlike soups, pilavs, and other meals, Manti is exciting dish for children and preparing Manti is time and energy-consuming, it is usually a family activity and involves help of younger ones...

Due to the fact that the dish is so fatty, Manti is always accompanied by hot tee and it is strongly advisable not to consume any cold or chilled beverages immediatley after consumption of Manti

[edit] In Turkish cuisine

In Turkish cuisine, mantı is 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. It can be made from pulled to shreds meats of quail and chicken at some regions of Turkey.

[edit] History

Mantu was carried across Central Asia to Anatolia by migrating Turks in the Chingizid-Timurid periods. According to Holly 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".[citation needed] In Turkey it is also called Tatar Böregi (Tartar Pastry), which indicates its relation to nomadic peoples. Mantu are also popular throughout the former Soviet Union.

[edit] See also

[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"