Back منتو Arabic Mantı Azerbaijani Манты Bashkir Manti (Essn) BAR Манты Byelorussian Мантъ Bulgarian Mantı Catalan Mantı German Mantı Spanish منتو Persian
Turkish Kayseri manti (left) and Uzbek manti (right) | |||
| Alternative names | Manty, mantu, manta, mantı | ||
|---|---|---|---|
| Type | Dumpling | ||
| Region or state | Central Asia | ||
| Main ingredients | Spiced meat (lamb or ground beef), dough | ||
| Ingredients generally used | Yogurt, garlic | ||
| Variations | Hingel, mataz, khinkali | ||
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Manti is a type of dumpling mainly found in Turkish cuisine, Armenian cuisine and Central Asian cuisine but also in West Asia, South Caucasus, and the Balkans. Manti is also popular among Chinese Muslims,[1] and it is consumed throughout post-Soviet countries, where the dish spread from the Central Asian republics.[2] The dumplings typically consist of a spiced meat mixture, usually lamb or ground beef, wrapped in a thin dough sheet which is then boiled or steamed. The size and shape of manti vary significantly depending on geographic location.[1]
Manti resemble the Chinese jiaozi and baozi, Korean mandu, Mongolian buuz and the Tibetan momo. The dish's name is cognate with Chinese mantou, Korean mandu, and Japanese manjū, though the modern Chinese and Japanese counterparts mostly refer to different dishes.[1][3][4]
The name, depending on the language, can refer to a single dumpling or to more than one dumpling at a time; in English, it is often used as both a singular and plural form.
- ^ a b c Alan Davidson (2014). The Oxford Companion to Food. Oxford: Oxford University Press. p. 493. ISBN 9780191040726.
- ^ More Than Just Another Dumpling Archived 2017-09-03 at the Wayback Machine, The School of Russian and Asian Studies, retrieved 25 January 2014
- ^ Hudgins 1997, pp. 142, 154.
- ^ Gordon, Stewart (2007). When Asia Was the World: Traveling Merchants, Scholars, Warriors, and Monks Who Created the "Riches of the "East" (Reprint ed.). Hachette UK, 2007. p. 13. ISBN 978-0306817298.