Manti is a meat-filled dumpling dish popular in Turkey, Armenia, and Kazakhstan. It can be made with various fillings and cooked in different ways, often topped with yogurt and butter sauce. The Turkish version is baked and soaked in broth, while the Armenian version is often simmered in tomato sauce. Kazakhstan’s version is large, steamed, and served without sauce. Homemade family-style dumplings are usually larger than restaurant versions.
Manti is often a meat dumpling dish eaten mainly in Turkey, Armenia and Kazakhstan. It comes in various forms in the different regions where it is served. Dumplings are usually made of ground beef wrapped in dough, although some may be filled with other fillings such as spinach or squash. They can be cooked in many ways, including steaming, boiling and baking. This dish is commonly topped with a yogurt and butter sauce.
Overall, these dumplings are somewhat similar to other filled pasta dishes such as kreplach, ravioli or tortellini. Restaurant dumplings tend to be small, while homemade family-style dumplings of this type are usually large. Although it is eaten in some countries, the best known type of this dish is the Turkish variety. This version is a dish of baked stuffed dumplings soaked in broth. The meat in Turkish manti is usually lamb and sometimes beef, but in some cases it can be chicken or quail.
The Turkish variety of this type of dumpling is often filled with seasoned mixed meat alone, but can also contain pumpkin mixed with the meat. The noodle confection is made from a slurry of egg, salt and water mixed with flour. Manti are usually served in a bowl and topped with sauces – sometimes tomato, but often yogurt – cheese or sour cream. They are usually seasoned with chopped herbs or dried pepper flakes.
Kazakh dumplings are traditionally large, steamed, and served on a plate without any sauce or broth. Sometimes they are garnished with fresh herbs or topped with butter. The meat inside the canederlo is generally lamb flavored with onions, salt and pepper.
Armenian mantis come in a few forms. In restaurants and eateries, the small manti dumplings are usually made by crunching them in butter before simmering them in a rich tomato sauce. Like other regional versions of this dish, Armenian manti are also covered in creamy yogurt or sour cream sauces.
This dish sometimes takes on different forms when served by families in Armenian homes. In an Armenian form of home-style manti, handmade noodles are layered with chunks of meat, usually minced lamb or beef. The handmade noodles in this dish are thicker than most other noodles, and it’s less dumpling-like than a meat lasagna. When this dish is built to cook, the noodles are layered with the beef sauce.
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