Talk:Mantı

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[edit] Armenian Cuisine

Manti is part of the Armenian cuisine it is wide spread. This source: "Armenian Food: Fact, Fiction & Folklore By Irina Petrosian, David Underwood" says it all about the Armenian foods explains how it originated or how Armenians observed it into there cuisine or culture for Mantı . Nareklm 15:01, 27 January 2007 (UTC)

Ok, I'm adding it into the article then.Ombudsee 08:17, 28 January 2007 (UTC)
I have not seen this book, but the Amazon.com information does not give me great confidence that it is a good source. The publisher's blurb includes "What ancient Armenian fable warned against genetically-altered food? What little-known Armenian fruit may have helped Noah on the ark? What was the diet of David of Sassoun, the legendary Armenian Hercules?" And who is the publisher? Lulu, a vanity press which you pay to publish your book. That is, the authors couldn't find a reputable publisher to publish this. This might be because it is of specialized interest, of course. By the way, the Oxford Companion to Food has a good article on Armenian food, which doesn't mention mantı (of course, it can't mention everything). --Macrakis 17:33, 28 January 2007 (UTC)
Well you know in the case of cuisines, it's more of an area thing rather than nationality. I mean is hummus a part of Turkish cuisine or not? or can imambayildi also be considered as greek? I think it's more like how you percieve it. I know that mantı is served also in Azerbaijan and probably in Georgia too, so maybe we can change the wording the consist all those. So what do you say, in or out orchange the wording?
The picture on the article by the way has nothing to do with Turkish mantı by any means by the way. Maybe I'll cook some and photograph it to put here.Ombudsee 19:26, 29 January 2007 (UTC)

Did you folks know that Korean cuisine has a dish called "Mantuk", or similr sounding? It basically Manti we know, but bigger parts, more regular and round, and soupy. It clearly points to the Central Asian origins.Murat (talk) 02:30, 23 May 2008 (UTC)

[edit] Can someone go over the sources please?

I've never seen this "bibliography section" type of a sourcing anywhere else. It sounds like the english essays with pharaphrasing we did in the university. Can someone with a good command on how sourcing works can fix that section? I'll do it if nobody else does but I guess first I'll have to learn how to.Ombudsee 08:29, 28 January 2007 (UTC)

[edit] Splitting the article?

Should we split the article into two as Mantı and Mantu? As far as I see Mantı (Anatolian version, namely Turkish and Armenian versions) are quite different from Mantu (the central asian versions by the Kazakh, Uzbek and the Afghan) in terms of sizes, serving, style of serving, and style of cooking (I mean look at the pictures) We can link the articles to each other and mention about the etimology and the similarities but imho it's absurd to put all of them together in the same article just because their name sound similar. Regards, Kerem Özcan (talk) 01:46, 28 December 2007 (UTC)

Frankly, it seems to me that the Afghan mantu has more in common with the Turkish mantı - I mean they both use yoghurt, garlic and mint - than with the Kazakh or Uzbek mänti, which are comparatively bland. It's true that Turkish mantı are small, whereas the Kazakh or Uzbek mänti are large. However, the Armenian dumpling seems closer to the Kazakh/Uzbek variety than to the Turkish based solely on the size from the picture. And I can't tell from the article, what size the Afghan mantu is supposed to be. So, I think it's difficult to draw a clear line separating these dishes and we shouldn't rush into it. Selerian (talk) 17:28, 31 December 2007 (UTC)