What to serve manti with: ideal combinations, choice of sauces and tips for cooking & nbsp. What are manti and what are they eaten with? Manty as it is with a fork or hands

Manty is a special dish. Perhaps uninitiated people consider them "just big dumplings", but this is far from the case. Not a single Uzbek would agree that manti can be boiled in water and stuffed with minced meat passed through a meat grinder. No, these thin dough products are cooked exclusively for steam, and inside they put nothing more than chopped lamb meat, certainly flavored with cumin. And a lot of onions. A lot - at least as much as lamb.

After all, it is the onion that gives the manta rays their famous juiciness. They are eaten by hand, and served with special gravies, which are called so - sauce for manti.

Manti sauces: recipe

And there are a great variety of them: for every taste, using a variety of ingredients. Today we will talk about how to make manti.

First option

One of the traditional gravies is katyk sauce. True, in our country even few people know this oriental fermented milk product, not to mention that katyk can be bought somewhere. However, it doesn't matter! It is quite forgivable to replace it with a mixture of sour cream with kefir or natural yogurt without additives.

So, the sauce for katyk manti. To get it, you need to mix not too fatty sour cream with yogurt (kefir) in equal parts, add a lot of finely chopped parsley and cilantro there, squeeze out a couple of cloves of garlic and season with black and red pepper.

Another sauce called "Santan"

Santan sauce for manti is no less popular. To prepare it, you will need vegetable oil, garlic and red hot pepper. Heat the oil well in a small bowl or saucepan. Separately mix a couple of tablespoons of tomato paste with ground pepper, squeeze out a few cloves of garlic. Pour the tomato mixture with hot vegetable oil and leave for 15 minutes, then pour over the steaming manti.

The well-known Uzbek sauce

And, of course, Uzbek-style manti sauce. For him you need to take a glass of broth, half a glass of tomato juice, 2 onions, a couple of garlic cloves, as well as vinegar, butter, bay leaf, ground pepper, dill and salt. This sauce for manti needs to be cooked. But first, you should finely chop the onion, squeeze out the garlic, mix them with tomato juice and, adding broth and bay leaf, bring to a boil.

Cook over low heat for about 20 minutes, stirring occasionally, then remove from the stove, add salt, pepper, chopped dill and let it brew a little under the lid. Then strain the warm sauce, add a piece of butter and a little vinegar and serve.

A spicy option for those who like pepper dishes

There is one more sauce, spicy. For him, you need half a glass of refined spicy adjika and black pepper. Cut the garlic into thin slices, mix with a tablespoon of adjika and add sunflower oil. Stir until smooth, pepper and let it brew for 10-15 minutes.

Onion Vinegar Sauce - Easy Option

By the way, this is the simplest sauce for a dish like manti. We need one onion and 200 grams of vinegar. Chop the onion finely.

Then you should send it to marinate in vinegar for about 20 minutes. Then you need to sprinkle generously with herbs and dilute a little with cold water. That's all, the sauce is ready!

Mustard sauce

For those who love spicy dishes, we suggest making mustard sauce. To create it, we need mustard, olive oil, and herbs. Take the first two ingredients in a 2: 1 ratio (mustard and olive oil). Mix, then add herbs and sesame seeds. Next, you need to mix everything thoroughly again.

By the way, a little advice in the end - you should not dip manti in any sauce. These products are eaten by hand. First, the edge is bitten, as a result of which a hole is formed, sauce is applied very carefully with a spoon. If you eat manti like that, then you can feel the original taste of the dish. Note that meat juice is very appetizing to mix with any sauce.

A little conclusion

Enjoy your meal! We hope you like ours. You can cook them without difficulty, which means that your family will enjoy spicy and sour manti sauce more than once. Do not be afraid to experiment - this is the main thing!

how and what to eat manti properly? and got the best answer

Answer from Daria [active]
I think they eat them with their hands ... there is a lot of juice there ...

Answer from Mikhail Khokhlov[guru]
With adjika and vodka.

Answer from Vasily Boldakov[active]
Better mouth

Answer from Sweet Cherry *[guru]
With sour cream and a fork.

Answer from Max Pupyshev[newbie]
They eat with their hands. Take the pint from above. the pint (dough) itself is not eaten.

Answer from User deleted[active]
silently and by mouth

Answer from Pusik[guru]
generally eat with your hands

Answer from AI3[guru]
with your hands, take the sides with 2 fingers, bite off from above so that the fat does not drain anywhere

Answer from Old dog[guru]
With your hands. if you take into account whose cuisine it is, it immediately becomes clear. there is a tete of cutlery

Answer from Personal account deleted[guru]
at home with your hands. like pies .. and in catering establishments you have to tear with a fork ..

Answer from Yovetlana[guru]
Filling: 600 g of meat - beef, lamb, turkey thigh - shuarma (my favorite), you can add fat, fat tail - lamb lard. 3 large onions salt pepper 1/2 tsp. ground cumin 1/2 tsp ground coriander 2 tbsp. spoons rast. butter Dough: 1 glass of water (200ml) 1h. l. salt 1 tbsp. spoon rast. butter flour to knead the tough dough Method of preparation In a deep bowl, sift about 500 gr. flour and make a slide with a depression inside. Dilute 1 hour in a glass of warm, boiled water. l. salt. Pour a glass of salt water into a depression in the flour, then a spoonful of rast. butter and knead hard, tough dough, like dumplings. Cover the dough with a towel and leave it to rest, I let the dough sit for about two hours. At this time, I prepare the filling. Cooking the filling: Cut the meat (1 * 1 cm) and onion into cubes. Stir with all the seasonings, add rast. butter and mix well. For cooking manti, we need a special steam pan - a cascan, which consists of a saucepan, into which we pour water and pots, into which we will spread the manti for cooking. Pour boiling water from a kettle into the main pan, salt. Put the manti in saucepans greased with vegetable oil (so that the manti does not stick to the bottom). If you need to cook a large number of manti, then you can pour the rast. oil in a cup and dip each mantu in rast. oil (up to the middle of the manty height), lay out next to each other, then the mantas will not stick together. Cooking time - 50 minutes from the beginning of boiling water. At the end of cooking, turn off the gas and open the lid so that the steam leaves, so that the manti does not get wet. It is better not to lay out the manti immediately, but to let them stand for 10-15 minutes. They will not have time to cool down and they can be laid out without prejudice to their appearance, it is very important that the manti does not break and the tasty juice does not leak out. I serve tomato sauce with mantas: Grate tomatoes without skin (or chop in a blender), chop greens: dill, green onions. Squeeze the garlic in a garlic press. Add salt and pepper to taste. Can be acidified with vinegar. Each eater is served a cup of tomato sauce. We eat manti with our hands, bite off a piece, put tomato sauce inside and enjoy! ! Hot manti with cold sauce ... just a song ... a delight to taste ..

Answer from IVA[guru]
In Kazakhstan and Kyrgyzstan, they eat with their hands, but in general, as they like

Answer from Ekaterina Ivanova[newbie]
they are eaten as usual with a fork ... with pita bread or flat cakes ... you can taste with mayonnaise)))

Everyone who sees these envelopes with filling for the first time has a question: how to eat manti? Meanwhile, it is not difficult to suck. Moreover, the right choice of sauce can make this oriental dish even more delicious.

What are manti?

Manty or mantu is a traditional dish for almost all Turkic peoples. The word "manti" is borrowed from Chinese and means "stuffed head". True, each region has its own name, as well as traditions of preparation and consumption of this dish. But this is certainly a steamed envelope made of thin dough with a juicy filling.

Like most dishes of oriental cuisine, manti is more convenient and correct to eat with your hands. This is the only way to save all the juice that the filling gives off. By the way, the rules of eastern good form stipulate that you will not eat the corners of the dough, for which the mantas were held. Manti is served hot and on a large platter with lots of greens (parsley, cilantro, basil). Greens help break down and absorb fatty foods. An oriental appetizer such as pickled onions will be a good addition to mantas. It is very simple to prepare it: the onion is cut into rings and soaked in a marinade of water, vinegar and sugar. After such a procedure, excess bitterness leaves the onion. With this onion, manti is abundantly sprinkled on a platter or served separately.

Sour cream (in pure form or with finely chopped herbs) and various tomato sauces (sweet, sour, bitter, but always with a lot of oriental spices) are served with mantas. A sauce made from fresh tomatoes is considered a classic: tomatoes are passed through a grater, hot peppers, garlic and a lot of greens are added to them. By the way, if sour cream is too fat for you, you can replace it with kefir or yogurt.

Another interesting sauce can be made on the basis of strong meat broth. There you need to add a little butter, herbs, ground black pepper. Some people think that a little vinegar should be added to this sauce, but this is purely a matter of taste.

In general, connoisseurs of the real taste of this dish assure that no sauces are needed for manta rays. You need to take them by the tail, bite and enjoy your own juice of the filling, or, in extreme cases, dip mantas in melted butter.

What are the manti stuffed with

The classic filling for manti is minced meat with the addition of a large amount of onions. Of course, like most oriental dishes, lamb or nutria meat is used for minced meat. In our conditions, the use of pork, beef and even chicken is allowed. The main condition is that the minced meat should not be too dry, so it is worth adding more fat to it. Best of all, if it is lamb fat. There is also one little secret - for juiciness, grated or finely chopped pumpkin is added to the minced meat. By the way, manti can be generally lean; you can use potatoes, cabbage or a mixture of any ingredients as a filling. Of course, minced meat for this dish cannot be imagined without spices and fresh herbs.

Correct behavior at the table, how to eat correctly, how to hold a fork and knife, whether to take a sip of water before answering a question, and much more - makes communication in a restaurant pleasant. Awkward moments are no longer frightening, and ignorance of basic norms of behavior is not burdensome. In response to the appointment at the restaurant, one feels not panic, but confidence and comfort.

What is the correct way to eat different dishes?

Eating food outside the established etiquette can cause unpleasant emotions in those sitting next to you. You should not rush, it may seem that the interlocutor is unpleasant, it is permissible to eat everything, but you should not wipe the plate. You should eat with the right knives, spoons or forks or even your hands, it is important to know when and what to use.

Take those products that will not stain them. They are not cut into pieces. put on a plate or directly into the mouth:

• baked goods, including cakes and biscuits;
• sugar (not sand) - in the case of tongs not attached to it.

Dumplings, manti, khinkali

Russian dumplings or manti or Georgian khinkali are very popular in the restaurant. The difference between them is in the method of preparation of minced meat and in the form of dough. Different cooking influences how to eat dumplings, khinkali and manti in a restaurant.

Any cooking method dumplings suggests that there is a lot of moisture in the meat that wants to drain out when bitten. But the spoon is not part of the etiquette. Dumplings, like dumplings, are right to eat, clinging to the edge. He immediately finds himself in the mouth with broth. The large size is a minus for the restaurant, since the dumplings will have to be divided into parts, and the juice will flow out into the plate.

The size manti much more classic dumplings and steaming method. The juice from the minced meat is collected inside and should be drunk immediately after the first bite. This unique product is eaten by hand. No sauce is served with mantas and the right choice is green tea.

It turns out that it is correct to eat manti with your hands, but in an exceptional case, a spoon is served to them. These are very small mantas in a Turkish restaurant or in an Asian country.

When eaten khinkali, no broth or sauce needed. They are juicy and satisfying. They also eat with their hands. It is necessary to hold on to an impromptu tail, which must be present in real Georgian khinkali. Then a bite is made and all the juice flowing from the inside is drunk. Immediately after, everything is used except the dense tail dough. Mineral water or red wine in addition - this is how to eat khinkali correctly.

Fried eggs, pasta and meat

The decision to have breakfast in an elite one is the same risk for the one who takes the food and the one who serves it. According to the strict rules of etiquette, the table must be served with a knife, fork and teaspoon for fried eggs.

How to eat correctly fried eggs: using all utensils. First, we make a puncture of the yolk and drink it from a teaspoon, where it had flowed out before. The spoon is no longer needed, it can be removed to the edge of the plate. The protein is cut with a knife and sent to the mouth on a fork. After eating, all three appliances remain on the plate.

Neatness and ease of eating - that's what etiquette at the table is for. To enjoy a meal and to look neat after that means conforming to social etiquette.

Serving omelet you can easily be mistaken too. According to etiquette, it should be served with two scalloped forks - if they are airy beaten baked eggs (one fork for slicing, the other for serving), or a teaspoon - if an omelet made of beaten egg whites is served as a dessert.

It is very difficult to stay tidy while eating pasta, but spaghetti you can also eat according to etiquette.

In a spoon and a fork, it means that you should take a spoon with your left hand, lower its edge into a plate. Take a fork with your right hand and gently wrap the spaghetti around it. Cut off all unnecessary with a spoon. Nothing prevents the portion wound on a fork to be sent into the mouth.

One fork should be operated more quickly, lifting and releasing it again into the plate, reeling in the spaghetin so that there are no longer long ends that you just want to tighten with a sound. The secret of how to eat spaghetti with a fork is that you need to wind no more than two, maximum three pasta on the fork.

If a piece of meat is served with the side dish, you should not cut it all into small pieces if the restaurant is in Russia and not in the USA. From the far end, the necessary piece is cut with a knife, and with a fork it is sent to the mouth. No knife needed if served sliced. With a fork in the right hand, a piece is picked up and sent to the mouth. The knife is also used for served cuts only when the smoked meat is served with tough skin.

Chopped meat meatballs, cutlet, meatballs do not cut with a knife. Its use is justified in cases of impossible splitting into pieces otherwise.

How to eat pancakes and other foods

A dish to be eaten hot - pancakes... In society, they are served on a huge platter in the center of the table with a device that allows everyone to pick up a pancake on their plate. Cups with fillings are placed around:

• milled salmon or pitted herring;
• salted porcini mushrooms or caviar in vases with a separate spoon;
• rosettes with sour cream, honey and fruit preserves with separate spoons;
• grated ham or cheese, scrambled eggs, etc.

Each person is personally given cutlery, using which the pancakes are cut and sent to the mouth. It will not be shameful to eat a pancake with your hands, first dipping it. Greasy hands can be wiped off with a napkin, this is permissible. A child should not be scolded if he chooses not to use a knife.

It has become fashionable to serve salty instead of salt on the table olives... They are often served without pitting. Correctly eat them with your hands, biting off and eating the pulp. Olive bones are also taken out of the mouth by hand. Of course, if it is a salad, then a fork must be used.

Sitting at a common table, it is indecent to send a spoon with caviar directly into the mouth. You should first put it on the bread. The red caviar sandwich can be sliced ​​and eaten.

Knowing how to use a fork and a knife correctly, or taking it with your hand in time - all this will allow you not to be shy in good company and feel confident. Bon Appetit.

A plump woman is walking along the street, a beggar approaches her:
- Madam, I haven't eaten anything for five days ...
- Eh, I would use your will !!!
Yes, I would also complain about the lack of will if they offered me tasty, juicy, hot manti!

Manty, mantu or buuz, poses are a traditional meat dish of the peoples of Central and Central Asia, Turkey, Mongolia, Korea, Tatarstan, Bashkortostan and Crimea. The word manty, borrowed by the Russian language from the Turkic, comes, presumably, from the Chinese "mantou", "stuffed head", or, as a homonym, "head of a barbarian."

The last names, of course, are not entirely appetizing, and we will be closer to our native land, calling our dish "manty" as our parents and grandparents called them.

Before we start making manti, we will choose what kind of manti we will cook. There are many options, from form to content. From size to preparation method.

For example:
Kava manta

Kava is a pumpkin that is used as a filling in equal proportions with lamb. Steamed. A variety of kava manta is khoshan, fried manti. Such manti are first fried in vegetable oil until they reach a golden crust, and then they are placed in a manti cooker until cooked. This method of cooking allows you to get rid of the harmful substances formed during frying, and at the same time leaves the taste of the fried product.

Jusai-manta

Steamed. The Jusai plant is used as a filling. This is such a branchy sweet onion, a perennial herb of the Onion family, which possesses all the properties of onions and garlic. Leaves with a unique onion-garlic taste are used for food. All parts of the plant are edible.
Can be used with lamb or alone.

Baldurgan manta

Steamed. This dish uses yeast dough. Manty turns out to be "lush", that is, "boldurgan". Either only meat (lamb) or meat together with dzhusai is used as a filling. And yet, they say that such a yeast dough is prepared in winter.
So, we will assume that we have made our choice and our relatives, our beloved ordinary Uzbek manti, will flaunt and eat with pleasure on our table today.

Let's start with the filling.

Most often, minced meat is prepared from lamb, but options from a mixture of different types of meat are possible. Various options with a mixture of pumpkin and meat are popular; vegetarian - from pumpkin, potatoes, mushrooms.

Instead of pumpkin, carrots or other vegetables can be used that, when boiled, can give a little juice for juiciness and tenderness of the meat. In the coastal regions of China, even shrimp is used as the main component of minced meat. Some people use pork, camel meat, goat meat, and poultry in minced meat. Who likes what or who is used to what.

The most important point in preparing manti filling is not to use a meat grinder or blender. Only a sharply sharpened knife and hands can cut meat with high quality, at the same time removing everything unsuitable for manti. But keep in mind - these trimmings are great stock material! Better not to throw anything away.

The meat is finely chopped with a knife into cubes, fat and onions are also cut, which is taken in a 1: 2 ratio. The more onions, the juicier the filling will be. The main spice for manti is cumin, salt and black pepper, we cannot do without them. The rest of the spices - cumin, red pepper, garlic, marjoram, coriander and basil are added to taste, making the minced meat somehow especially tasty and aromatic.

We begin to cut the meat into strips and chop into squares. Minced meat in manti should be crumbly, so it is chopped with a knife, and not with kitchen hatchets. A meat grinder or food processor will not work because they both knead the meat and make the mince stickier. Chop the fat tail fat with a knife into 0.5 cm pieces. Cut the onion into thin half rings. It can be fried for a variety of flavors. For traditional manti, a lot of onions are cut - it is the onion and lard that should form that delicious broth in the manti, and only thinly chopped onions release juice during heating.

Mix onion, meat and bacon. The filling of the manti should be juicy. In order for the onion to give juice, the minced meat must be kneaded by hand. If you don't want your hand to smell, wear a thin rubber glove. Squeeze the minced meat a little to remove excess air and the meat and onions fit snugly together. Leave the filling to marinate for 30 minutes.

Now let's make the dough.

Unleavened dough for manti is made from water, salt and flour, sometimes with the addition of eggs. To obtain a soft and elastic dough that does not break, even if it is rolled out too thinly, water and flour are taken in proportions of 1: 2. For 500 g of flour, 1 egg is enough, and if you want the dough to be especially tender, you can replace the water with milk. Some housewives first bring the milk to a boil, and then add it to the dough, since the choux pastry keeps liquid inside the manti well during the cooking process.

We mix salt and water. You can add yolks. Knead the dough well and make a ball out of it. We wrap it in plastic and set it to “rest” for 30–40 minutes. If the room is hot, it is best to put it in the refrigerator. If the temperature is medium, leave it on the table.
Cut the settled dough ball in half and roll one half into a circle with a layer of 1-2 mm. Wrap the remaining dough in foil and set aside. Ideally, the dough should be so thin that the filling is visible, since the art of making manti is judged primarily by the thickness of the dough. It is important not to overdo it, otherwise the dough will break. We cut it into squares from 10 to 15 cm. Put 1 tablespoon of the filling in the middle of each square. We connect the sharp corners on opposite sides of the square cake from above, and pinch the new corners formed at the bottom with each other on the sides. The adjacent corners of the quadrangular asterisk stick together in pairs, forming ears.

Some housewives form bundles of dough, cut into pieces, roll each piece into a ball and roll it thinly with a rolling pin. The diameter of the resulting pancake should be at least 10 cm. Put the filling in the middle, lift the dough circle by the edges from opposite sides and connect, in the same way do with the other edges of the pancake. Pinch the corners diagonally, and the manti are ready. In Asian cuisine, another method of sculpting manti is used - the filling is placed in the middle of the pancake, then the dough is raised from three sides and beautifully connected.
There are many forms of manti - choose the ones that seem to you the most simple and cute. Before cooking, the manti is sometimes left for 10 minutes, covered with a towel, and only then they begin to cook.

Manty, as we know, is not boiled in water like dumplings. They are cooked only for steam, and most often a specialized kitchen utensil is used for this purpose. It consists of two pots with a lid, stacked on top of each other. Water is poured into the lower pot, and the bottom of the upper pot resembles a colander through which steam penetrates.

Before starting cooking, it is necessary to grease the sheets from the mantle with melted butter, or you can grease the bottoms of the mantas themselves or simply dip them in it. We put the manti on the sheets of the mantle cooker, but not too close to each other.

They do the same with frozen manti, and you do not need to defrost them before cooking. The boiling process usually takes about 40-50 minutes.

While our mantis are boiled and steamed, we can set the table with various pickles, prepare salads and sauces, which are certainly important attributes when serving.

Appetizing manti are poured with melted butter before serving, sprinkled with black pepper and allspice. This dish is served with sour cream, mayonnaise, horseradish, mustard, spicy tomato or yogurt sauce, vegetable salad or meat broth. A popular seasoning is sour milk (katyk) or fried onions, black and red peppers. In addition, mint, basil and other seasonings are added.

Uyghur manti are eaten with lasjan, a spice of red pepper seasoned with vegetable oil. Also popular is "cobra" - a seasoning of tomatoes, hot peppers and garlic.

Manti is best eaten hot, enjoying their bright oriental taste and aroma. This is a real delight for lovers of Asian food. But like the dumplings, the remaining cooked, we can heat up or fry the manti in a pan with butter the next day until golden brown. Believe me, this is very, very tasty.

Of course, manti is one of the most delicious and favorite types of food in Uzbekistan. Manty is not just a tradition. Manty is a feast, it is a great pastime among family and friends. This is a great opportunity to prepare for future use before receiving any guests, including unexpected ones. This dish can be a wonderful hot treat for any festive table.

Bon Appetit!

BELA FELDMAN