Manti (dumpling)

Mantı (also: Turkish pasta parcels, Turkish tortellini; spoken: Mante ) are small dumplings filled with minced meat or lentils.

Dissemination

In Turkish cuisine Mantı are considered specialty of the province of Kayseri. They are also in Russia, Ukraine, Central Asia ( Uzbekistan, inter alia ) and other parts of Asia spread. In China, they are known in slightly modified form as baozi.

40 to 60 inches large pieces yufka pastry are cut into squares 3-5 inches on a side. On each of these pieces of dough a filling of minced lamb, onions, garlic, pine nuts and mint will be given; Teigränder then be lifted from the sides and pressed together in the middle. The prepared dumplings are cooked in salt water.

Serves Mantı with a sauce of yogurt, garlic and mint, and a second, warm sauce of oil or butter with hot pepper powder. In place of the second sauce roasted peppers are often served in oil.

Bosnian Mantı are served with Čačík ( cold garlic yogurt), diced tomatoes, parsley and a warm sauce consisting of butter and sauteed in paprika. This type of preparation is called in Turkey Beyaz also Mantı, so white Mantı.

Russian Mantı are considerably larger and are cooked in a pressure cooker ( Mantowarka ) on steam.