Mantı
Mantı (also: Turkish noodle bags, Turkish tortellini) are small dumplings filled with minced meat or lentils .
distribution
In Turkish cuisine , manti are considered a specialty of the Kayseri province . They are also common in Russia , Ukraine , Central Asia (including Uzbekistan ) and other parts of Asia . As a national dish they are z. B. in Kazakhstan.
Turkish manti
Pieces of yufka dough 40 to 60 centimeters in size are cut into squares 3 to 5 centimeters long. A filling of minced lamb , onions , garlic , pine nuts and mint is placed on each of these pieces of dough (it is also popular with small, square-shaped potatoes - with salça and various spices); then the edges of the dough are lifted from the sides and pressed together in the middle. A technique is also known in which the square is folded into a triangle, the two open sides of which are then pressed together. The dumplings prepared in this way are cooked in salt water.
Served Mantı with a sauce made of yogurt , garlic and mint, and a second, warm sauce of oil or butter with spicy paprika . In place of the second sauce, peppers fried in oil are often served.
Bosnian Klepe
Bosnian Klepe are served with cacık (cold garlic yogurt), diced tomatoes , parsley and a warm sauce made from butter and roasted paprika powder. This type of preparation is also called Beyaz Mantı , i.e. white Mantı in Turkey .
Kazakh mänti
In the conventional preparation of the Kazakh Mänti ( . Kasach : Мәнті) the minced meat of lamb - and beef used. The Mänti are cooked in a special pressure cooker, the so-called Mänti-Kaskan , which consists of several levels for cooking or steaming. The pot is also called Mantowarka or Mantyschniza , as in Russian . The Kazakh mänti are served with sour cream, yogurt, sour cream, tomato sauce and also with vinegar sauce .
Russian manty
Russian manty ( Russian : Манты) are considerably larger than the Turkish ones and are cooked on steam in a pressure cooker Mantowarka or Mantyschnitsa .
Afghan mantu
Also in Afghanistan are Mantu ( Dari : prepared منتو). The mantu filled with a minced meat / onion mixture are served on a cold quark / water mirror. A hot tomato sauce with lentils , cumin and cardamom is often served on top . A spoon of turmeric dissolved in warmed vegetable oil rounds off the dish. Afghan mantu is a traditional dish used on special occasions. Since their processing requires filigree manual work, they are complex to manufacture. Often mantu are served at Afghan weddings. Here it is common for them to be found in a number of many Afghan dishes in the buffet.
Chinese manti
In China they are known as baozi in a slightly modified form .
Web links
Individual evidence
- ↑ Manti - Asian cuisine the Russian way , russlandjournal.de, accessed on March 14, 2017