Manti (dumpling)
From Wikipedia, the free encyclopedia
 |
This article or section has multiple issues. Please help improve the article or discuss these issues on the talk page.
|
Manti, also manty, mantu, mantou, or manties (Turkish: mantı; Kazakh: мәнті, pronounced [mænˈtə]; Kyrgyz: манты, [mɑnˈtɯ]; Uzbek: manti, [manˈtɨ]; Persian: منتو), are a type of dumpling in Turkish and various Central Asian and Caucasian cuisines, closely related to the east Asian baozi and mandu. Manti dumplings consist of a spiced meat mixture, usually lamb or ground beef, in a dough wrapper. It is either boiled or steamed. The word is used only in plural, referring to the collection of dumplings on a plate or in a pot.
Contents |
[edit] History
Manti 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.
[edit] In Turkish cuisine
In Turkish cuisine, manti are 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. Manti may be made from shredded meat of quail or chicken in some regions of Turkey.
[edit] In Afghan cuisine
In Afghan cuisine, the mantu are filled with a ground lamb or beef mixed with pureed onions and spices, steamed and then topped with yogurt, dried or fresh mint, olive oil, minced garlic, lemon juice, and coriander. Sometimes the mantu are topped with split peas, red kidney beans, and/or ground beef as well. Chatney, a spicy green or red pepper condiment sauce, may be sprinkled on top. Afghan style mantu are very popular in the Chitral region of Pakistan. In Chitral and neighbouring Gilgit mantu are served simply with only black pepper and vinegar.
[edit] 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.
[edit] In Kyrgyz cuisine
In Kyrgyz cuisine, manti are usually made of one (or a combination) of the following ingredients: lamb, beef, potato, or pumpkin. Fat is often added to meat manti, as fat makes the dumplings juicy. Besides steaming, frying and boiling are common too. Manti are usually topped with butter and served with sour cream, special tomato sauce, or fresh onion rings (sprinkled with vinegar and black pepper). Also a sauce made by mixing vinegar and chilli powder is very common. Because manti is an exciting dish for children and preparing it is time- and energy-consuming (unlike the preparation of soups, plovs, and other meals), it can often be a family activity, where the help of even young family members is enlisted.[citation needed]
Manti are often accompanied by hot tea. Many Central Asians consider it inadvisable to consume any cold or chilled beverages immediately after consuming manti, due to the fat content.[citation needed]
[edit] See also
|
 |
Wikimedia Commons has media related to: Manti |
[edit] References
- ^ 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.
- ^ 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.
- ^ Yerasimos, Stéphane (2001). "Recettes". Á la table du Grand Turc (1st ed.). Arles, France: Actes Sud. p. 114-115. ISBN 2-7427-3443-0.
[edit] 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 1-411698657.
|
|||||||||||||||
