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 orground beef), dough | ||
| Ingredients generally used | Yogurt,garlic | ||
| Variations | Hingel,mataz,khinkali | ||
Manti is a type ofdumpling mainly found inTurkish cuisine,Armenian cuisine andCentral Asian cuisine but also inWest Asia,South Caucasus, and theBalkans. Manti is also popular amongChinese Muslims,[1] and it is consumed throughoutpost-Soviet countries, where the dish spread from the Central Asian republics.[2] The dumplings typically consist of a spiced meat mixture, usuallylamb orground 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 Chinesejiaozi andbaozi, Koreanmandu, Mongolianbuuz and the Tibetanmomo. The dish's name is cognate with Chinesemantou, Koreanmandu, and Japanesemanjū, 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.
The Chinese wordmantou has been suggested as the origin for the wordmanti.[2][5][6] The termmantou (饅頭) appears in early records of theJin dynasty (266CE–420CE)[7] Different Chinese synonyms such asmanshou (饅首)" andzhengbing (蒸餅) were also already in use, where bothtou andshou mean head in Chinese.[8] Originally, mantou was meat-filled. Mantou still retains its old meaning of stuffed bun inWu Chinese asmoedeu. But inMandarin and many othervarieties of Chinese, mantou refers to plain steamed buns, whilebaozi resemble the ancient mantou stuffed with meat.[6][9][10][11]
Some of the earliest mentions of dishes resembling Turkic manti date to theMongol Empire.[5][12] One such mention ofmanta is found in the 1330 manuscriptYinshan Zhengyao byHu Sihui, a Chinese court therapist in service of theYuan Dynasty Emperor,Buyantu Khan.[5][13] Some variations may be traced back to theUyghur people of northwest China.[2][5]
In general, there is agreement that the recipe was carried acrossCentral Asia along theSilk Road toAnatolia byTurkic andMongol peoples.[14][15] According to Holly Chase, "Turkic and Mongol horsemen on the move are supposed to have carried frozen or dried manti, which could be quickly boiled over a camp-fire".[16] Migrating Turkic-speaking peoples brought the dumpling with them to Anatolia, where it evolved into the Turkishmantı.[17] Koreanmandu is said to have arrived in Korea through the Mongols in the 14th century.[18]
However, some researchers do not discount the possibility that manti may have originated in theMiddle East and spread eastward toChina andKorea through theSilk Road.[15]: 290
The earliest writtenOttoman mantı recipe appears in a 15th-century cookbook written by Muhammed bin Mahmud Shirvani. The version in Shirvani's book is a steamed dumpling with a minced lamb and crushed chickpeas filling spiced with cinnamon and flavored with vinegar. The dish was garnished withsumac and like most contemporary mantı variations, it was served with a garlic-yoghurt sauce.[19][20]
Many early Turkish cookbooks do not mention a dish calledmantı. The first printed recipe book,Melceüt`t Tabâhhin, was published in 1844. It includes a recipe for a dish calledTatar böreği, which is similar tomantı but is not served with garlic yoghurt sauce. The first English-language Ottoman cookbook and a third cookbook printed in 1880 includes this same recipe. Another 1880 cookbook does have a recipe formantı, but instead of a dumpling, it is a dish composed of layered dough served with mincemeat and garlic yogurt. This book also includes a recipe ofpiruhi, a cheese filled version of theTatar böreği recipe.[19]
Manti inCentral Asian cuisines are usually larger in size. They are steamed in a multi-level metal steamer calledmantovarka,mantyshnitsa (Russian terms for manti cooker),manti-kazan ormanti-kaskan (manti pot). It consists of layered pans with holes that are placed over a stockpot filled with water.[21] Steaming is the main method of cooking manti; if boiled or fried, they are considered another type of dumpling, such aspelmeni.[citation needed]
InKazakh cuisine andKyrgyz cuisine, the manti filling is normally minced lamb (sometimes beef orhorse meat), spiced with black pepper, sometimes with the addition of chopped pumpkin or squash. This is considered to be a traditional Uyghur recipe. Manti is served topped with butter, sour cream or anonion sauce orgarlic sauce. When sold as street food inKazakhstan andKyrgyzstan, manti are typically presented sprinkled with hot red pepper powder.[citation needed]
InUzbek andTajik cuisines, manti are usually made of one (or a combination) of the following ingredients: lamb, beef, cabbage, potato or pumpkin, with fat often added to meat manti. Manti is usually topped with butter and maybe served with sour cream, different types of ketchup, or freshly sliced onions (sprinkled with vinegar and black pepper). A sauce made by mixingvinegar andchili powder is also common.[22]Bukharian Jews also use cheese fillings, and such dumplings are usually served with yogurt.[21] InUzbekistan, manti are also calledkaskoni.[22]
The same style of cooking manti is traditional forTatar, Bashkir and other cuisines of theTurkic peoples living in the vast area fromIdel-Ural to theFar East. It is nowadays widespread throughout Russia and otherpost-Soviet countries. A dish of the same name appears in Russian cuisine in the beginning of the 17th century; it is unknown whether it exactly resembled Central Asian manti, but lamb was also used.[23] Manti was thereafter largely forgotten in Russian cuisine until the reemergence of manti from Central Asian cuisine during the Soviet Union.[citation needed]
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InAfghan cuisine, the thinly rolled out dough of the mantu is filled with beef or lamb mixed with minced onions and spices, steamed and then topped with a yoghurt-based sauce. The sauce (seer mosst, lit. "garlic yoghurt") is made withchaka (thick, creamy, strained and salted yoghurt), lemon juice, dried and fresh mint, green and redchili powder and pressedgarlic. The mantu can also be topped with a tomato-based sauce which can include split peas or red kidney beans and/or sautéedground meat. This depends on the meat that was used for the filling of the mantu. The amount of yoghurt sauce is typically more than the tomato and ground meat sauce; the sauce is meant to be dotted on top so as to not cover the entire dish. However, separate dishes containing more of the ground meat, split peas, tomato sauce, and yoghurt sauce may also be kept at the table ordastarkhān.[24] Some Afghans also like to serve mantu with a carrotqorma or stew, instead of a tomato-based sauce. Now it is also famous in some areas of Pakistan due toAfghan refugees.[24] The authentic Afghan mantu dumplings are supposed to be small and bite-sized. The dough is supposed to be thinned out so that it is not chewy to bite on nor should one feel like they are eating more dough than filling. There is a specific pattern in which the dough of each dumpling is twisted and closed around the filling. There is a variation of this dish inAfghanistan known asaushak, in which the filling is different and it is made by boiling the dumplings instead of steaming them.[citation needed]
In contrast to the Central Asian varieties, manti inAnatolia andTranscaucasia are usually boiled or baked rather than steamed and tend to be small in size. In modernArmenian cuisine, mantı are typically served topped withyoghurt andgarlic and spiced withred pepper powder and melted butter and topped with groundsumac and/or driedmint by the consumer.
Similarly, theArmenian manti, also sometimes referred to as monta, are usually served with yoghurt (matzoon) or sour cream (ttvaser) and garlic, accompanied by clear soup (mantapour). Manti are more common amongwestern Armenians, while amongeastern Armenians and Georgians, similar dumplings calledkhinkali are more prevalent. Unlike all other regional varieties of manti, whether served with or without yogurt Armenian manti is always baked and crunchy, never just steamed or boiled.[citation needed]
A popular type of Turkish mantı is known asKayseri mantısı, a cultural marker of the Central Anatolian cityKayseri.Kayseri mantısı is tiny and served with yoghurt, melted butter (typically flavored withspearmint orAleppo pepper) and topped with dry mint and Aleppo pepper flakes.[25] Manti may be made from shredded meat of quail, chicken or goose in some regions of Turkey, whileboş mantı ("empty dumpling") lack filling entirely.[citation needed]
Turkish cuisine includes also other dumplings similar to manti, such ashingel andTatar böreği. These are typically larger thanKayseri mantısı.[26][27]
InBosnian cuisine, the nameklepe orkulaci is used. These are made of minced meat with onions. It is served in a sauce consisting of yogurt and garlic. There is also a separate dish calledmantije, which is made of the same ingredients, but the pastry balls are put together with no free space in between and baked. After the baking yogurt is poured on top. This second type is considered to be apita orburek rather than manti and is primarily made in the region ofSandžak, as well as in Kosovo.[citation needed]
The dish is known asmanti in several languages (Armenian:մանթի,Azerbaijani:mantı,Kazakh:мәнті/mänti/مأنتى,Turkish:mantı,Uzbek:manti/monti). Other spelling varieties includemanty (Kyrgyz,Tatar,Russian:манты),mantu (Pashto,Dari;Tajik:манту) ormanta (Uyghur:مانتا,manta, monta,манта, монта), Mongolian- mantuu (мантуу).
三春之初，陰陽交際，寒氣既消，溫不至熱，於時享宴，則曼頭宜設。〈《北堂書鈔》卷一百四十四〉
— 束皙,湯餅賦 on Wikisource
"自漢代開始有了磨之後，人們吃麵食就方便多了，並逐漸在北方普及，繼而傳到南方。中國古代的麵食品種，通稱為"餅"。據《名義考》，古代凡以麥麵為食，皆謂之"餅"。以火炕，稱"爐餅"，即今之"燒餅"，以水淪，稱"湯餅"(或煮餅)，即今之切面、麵條：蒸而食者，稱"蒸餅"(或籠餅)，即今之饅頭、包子：繩而食者，稱"環餅"(或寒具)，即今之饊子。。"
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