View source for Manti (dumpling)

{{Infobox prepared food
| name             = Manti
| image            = [[File:Mantu in a steamer.jpg|250px]]
| caption          = Mantu in a steamer before cooking
| alternate_name   = Mantu
| country          = 
| region           = 
| creator          = [[Turkic peoples]]
| course           = 
| type             = [[Dumpling]]
| served           = 
| main_ingredient  = Spiced meat ([[Lamb and mutton|lamb]] or [[ground beef]])
| minor_ingredient = [[Yogurt]], [[Garlic]]
| variations       = 
| calories         = 
| other            = 
}}
{{Other uses|Manti (disambiguation)}}
{{For|the [[Romania]]n village of Manțu|Tătărăni}}

'''Manti''' ({{lang-ug|مانتا}}, ''manta'', {{lang-kk|мәнті, ''mänti'', مأنتى}}, {{lang-tr|mantı}}, {{lang-uz|manti}}, {{lang-hy|մանթի}}; indicates either singular or plural) or '''Mantu''' ({{lang-ky|мантуу}} or манты; [[Pashto language|Pashto]], [[Persian Language|Persian]], {{lang-ar|منتو}}) are [[dumpling]]s popular in most [[Turkic peoples|Turkic]] cuisines, as well as in the [[Caucasian cuisine|Caucasian]], [[Central Asian cuisine|Central Asian]], [[Chinese Islamic cuisine|Chinese Islamic]], and [[Hejaz]]i cuisines where it was brought by Central Asians settlers.<ref name="Davidson">[https://books.google.com/books?id=bIIeBQAAQBAJ&pg=PA493&hl=en&q=mantou%20manti%20chinese&f=false Davidson 2014], p. 493.</ref> Nowadays, manti are also consumed throughout [[Russian cuisine|Russia]] and other [[Soviet cuisine|post-Soviet countries]], where the dish spread from the Central Asian republics.<ref name="SRAS">[http://www.sras.org/manti More Than Just Another Dumpling], The School of Russian and Asian Studies, retrieved 25 January 2014</ref> The dumplings typically consist of a spiced meat mixture, usually [[Lamb and mutton|lamb]] or [[ground beef]] in a dough wrapper, and either boiled or steamed. Size and shape vary significantly depending on the geographical location.<ref name="Davidson"/> Manti resemble the [[Chinese cuisine|Chinese]] [[jiaozi]], [[Korean cuisine|Korean]] [[Mandu (dumpling)|mandu]], [[Mongolian cuisine|Mongolian]] [[buuz]], and the [[Tibetan cuisine|Tibetan]] [[Momo (dumpling)|momo]].<ref name="Davidson"/><ref name="Hudgins">Hudgins 1997, pp. [https://books.google.com/books?id=uYqTiD7SbcQC&pg=PA142&hl=en&q=mantou%20manti%20chinese%20turkish&f=false 142], [https://books.google.com/books?id=uYqTiD7SbcQC&pg=PA154&hl=en&q=mantou%20manti%20chinese%20turkish&f=false 154].</ref><ref name="Gordon">[https://books.google.com/books?id=sSn_AgAAQBAJ&pg=PA13&hl=en&q=mantou%20manti%20chinese%20turkish&f=false Gordon 2009], p. 13.</ref>

== History ==
{{see also|Mantou}}
[[File:Kawa manta.jpg|thumb|[[Cuisine of Xinjiang|Uyghur]] ''kawa manta'' filled with pumpkin and minced lamb]]
The origin is somewhat uncertain.<ref name="SRAS"/><ref name="Hurriet">http://www.hurriyetdailynews.com/turkish-manti-chinese-mantou.aspx?pageID=238&nID=40392&NewsCatID=473</ref><ref name="Millward2013">{{cite book|author=James A. Millward|title=The Silk Road: A Very Short Introduction|url=https://books.google.com/books?id=j7VoAgAAQBAJ&pg=PA62&hl=en&q=mantou%20manti%20chinese%20turkish&f=false|date=15 March 2013|publisher=Oxford University Press|isbn=978-0-19-979079-1|pages=62–}}</ref> While the Chinese word "mantou" has been suggested as the origin for the word "manti", this word had several different spellings in Chinese in the past indicating that the Chinese attempted to adapt a foreign word to their writing system.<ref name="Davidson"/> Originally, mantou was meat filled, but nowadays mantou refers to steamed bun in China, while [[baozi]] resembles the ancient mantou stuffed with meat.<ref name="Millward2013"/><ref name="Coe2009">{{cite book|author=Andrew Coe|title=Chop Suey: A Cultural History of Chinese Food in the United States|url=https://books.google.com/books?id=7Xqp1BplsSsC&pg=PA89&dq=mantou+manti+chinese+turkish&hl=en&q=mantou%20manti%20chinese%20turkish&f=false|date=16 July 2009|publisher=Oxford University Press|isbn=978-0-19-975851-7|pages=89–}}</ref><ref>{{cite book|title=PPC|url=https://books.google.com/books?id=ckAsAQAAMAAJ&q=mantou+manti+chinese&dq=mantou+manti+chinese&hl=en|year=1983|publisher=Prospect Books|page=30}}</ref><ref>http://webcache.googleusercontent.com/search?q=cache:pQnvpWvjVeMJ:www.fuchsiadunlop.com/dumpling-heaven-in-adelaide/+&cd=1&hl=en&ct=clnk&gl=us</ref>

The former territories of the [[Mongol Empire]] is where the various manti dishes are geographically located.<ref>http://www.hurriyetdailynews.com/turkish-manti-chinese-mantou.aspx?pageID=238&nID=40392&NewsCatID=473</ref><ref>https://vimeo.com/105120171</ref> The recipe was carried across [[Central Asia]] along the [[Silk Road]] to [[Anatolia]] by migrating [[Turkic peoples|Turkic]] and [[Mongols|Mongol]] peoples in the [[Mongol Empire|Chingizid]]-[[Timurid Empire|Timurid]] periods.<ref>{{cite book | last = Fragner | first = Bert | edition = 2nd | year = 2000 | title = A Taste of Thyme: Culinary Cultures of the Middle East | publisher = Tauris Parke Paperbacks | location = London & New York | isbn = 1-86064-603-4 | chapter = From the Caucasus to the Roof of the World: a culinary adventure | page = 60 | editors = Sami Zubaida & Richard Tapper }}</ref> In particular, according to one Armenian researcher, manti first reached [[Cilician Armenia]] as a result of the cultural interaction between Armenians and Mongols during their alliance in the 13th century.<ref>Irina Petrosian, David Underwood, ''Armenian Food: Fact, Fiction & Folklore''. Lulu.com, 2006. ISBN 1-4116-9865-7</ref> 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".<ref>{{cite book | last = Chase | first = Holly | edition = 2nd | year = 2000 | title = A Taste of Thyme: Culinary Cultures of the Middle East | publisher = Tauris Parke Paperbacks | location = London & New York | isbn = 1-86064-603-4 | chapter = The ''Meyhane'' or McDonalds? Changes in eating habits and the evolution of fast food in Istanbul | page = 81 | editors = Sami Zubaida & Richard Tapper }}</ref> In Turkey, it is also called ''Tatar böreği'' ([[Tatars|Tatar]] [[burek]]s), which indicates its relation to nomadic peoples. Korean [[mandu (dumpling)|mandu]] is also said to have arrived in Korea through the Mongols in the 14th century.<ref name="mandu doosan">{{ko icon}} [http://100.naver.com/100.nhn?docid=59581 Mandu] at [[Doosan Encyclopedia]]</ref> However, some researchers do not discount the possibility that manti may have originated in the [[Middle East]] and spread eastward to [[China]] and [[Korea]] through the [[Silk Road]].<ref>{{ko icon}} [http://economy.hankooki.com/lpage/hotissue/200901/e2009012110150797010.htm Mandu], Hankook Ilbo, 2009-01-21</ref>

== In Central Asian cuisines ==
[[File:Manti 20100213 004.JPG |thumb|left|upright|''Mantovarka'']]

[[File:Uzbek Manti (bright).jpg|thumb|[[Cuisine of Uzbekistan|Uzbek]] manti]]

Manti in [[Central Asian cuisine]]s are usually larger in size. They are steamed in a multi-level metal steamer called ''mantovarka'', ''mantyshnitsa'' ([[Russian language|Russian]] terms for manti cooker), ''manti-[[Kazan (cookware)|kazan]]'' or ''manti-kaskan'' (manti pot). It consists of layered pots with holes, that are placed over a boiling stock and water.

In [[Kazakh cuisine]], the manti filling is normally ground lamb (sometimes beef or [[horse meat]]), spiced with black pepper, sometimes with the addition of chopped pumpkin or squash. This is considered to be a traditional Uyghur recipe. Manti are served topped with butter, sour cream or onion (or garlic) sauce. When sold as street food in [[Kazakhstan]], manti are typically presented sprinkled with hot red pepper powder.

In [[Uzbek cuisine|Uzbek]], [[Tajik cuisine|Tajik]] and [[Kyrgyz cuisine|Kyrgyz]] cuisines, manti are usually made of one (or a combination) of the following ingredients: lamb, beef, potato or pumpkin, with fat often added to meat manti. Steaming, frying and boiling are all common. Manti are usually topped with butter and served with sour cream, tomato sauce or fresh onion rings (sprinkled with vinegar and black pepper). A sauce made by mixing [[vinegar]] and [[chilli powder]] is also common. In [[Uzbekistan]], manti are also called ''kaskoni.''<ref name="IBP">{{cite book | url=https://books.google.com/books?id=ifYCAQAAQBAJ&pg=PA56 | title=Uzbekistan Country Study Guide Volume 1 Strategic Information and Developments | publisher=Int'l Business Publications | year=2013 | pages=56–57 | isbn=1438775881}}</ref>

The same style of cooking manti is traditional for [[Tatar cuisine|Tatar]], Bashkir and other cuisines of the [[Turkic peoples]] living in the vast area from [[Idel-Ural]] to the [[Far East]]. It is nowadays widespread throughout Russia and other [[post-Soviet countries]].

== In Afghan cuisine ==
[[File:Afghan dish of mantu.jpg|thumb|[[Afghan cuisine|Afghan]] dish of mantu]]

In [[Afghan cuisine]], the mantu are filled with beef or lamb mixed with minced onions and spices, steamed and then topped with a very typical sauce (''seer moss'', lit. ‘garlic yoghurt’) of yoghurt, dried or fresh mint, lemon juice and minced or pressed garlic. The mantu are also typically topped with a very small amount of tomato-based sauce which can include split peas, red kidney beans and/or some sautéed [[ground meat]]. The amount of yoghurt sauce is typically much greater than the tomato sauce; the tomato sauce is meant to be dotted on top - not covering the dish.<ref name="Saberi 2000 87">{{cite book | last = Saberi| first = Helen | year = 2000 | title = Afghan Food & Cookery: Noshe Djan | publisher = Hippocrene Books | isbn = 978-0-7818-0807-1 | chapter = Pasta & Noodle Dishes | page = 87 }}</ref> [[Chutney]], a spicy green or red pepper condiment sauce, may be sprinkled on top. Many Afghans also like to serve mantu with a carrot [[korma|qorma]] or stew, instead of a tomato-based sauce.<ref name="Saberi 2000 87"/>

== In Saudi cuisine ==
Mantu ({{lang-ar|منتو}}) is part of the cuisine of the urban areas of [[Hejaz]] in western [[Saudi Arabia]], which is used to receiving Muslim immigration from Central Asia and elsewhere and incorporating elements of immigrant cultures into the local cuisine. They are mostly prepared by Saudis of Central Asian backgrounds and Afghan expatriates living in Saudi Arabia. Today, mantu is a common meal in cities like [[Jeddah]] and [[Mecca]] although it can be found in Hejazi restaurants in other Saudi cities and towns as well. A later Saudi variation in the form of a casserole also exists and is called ''mantu kaddab'' ({{lang-ar|منتو كذاب}}, literally, ‘lying manti’, roughly meaning ‘faux manti’).

== In Armenian and Turkish cuisines ==
[[File:DumplingsSourCreme.jpg|thumb|right|Armenian manti with sour cream]]

[[File:Mantı.jpg|thumb|[[Turkish cuisine|Turkish]] dish of ''mantı'']]

In contrast to the Central Asian varieties, manti in Anatolia and Transcaucasia are usually boiled or baked rather than steamed and tend to be small in size. A mid-15th-century [[Ottoman cuisine|Ottoman]] recipe has survived, with the manti filled with pounded lamb and crushed chickpeas, steamed, and served topped with yoghurt mixed with crushed garlic and sprinkled with sumac.<ref>{{cite book | last = Yerasimos | first = Stéphane | edition = 1st | year = 2001 | title = Á la table du Grand Turc | publisher = Actes Sud | location = Arles, France | isbn = 2-7427-3443-0 | chapter = Recettes | pages = 114–115 |language=fr}}</ref> In modern [[Turkish cuisine]], manti are typically served topped with [[yoghurt]] and [[garlic]], and spiced with [[Capsicum|red pepper]] powder and melted butter, and topped with ground [[sumac]] and/or dried [[Mentha|mint]] by the consumer.

Similarly, the [[Armenian cuisine|Armenian]] manti are usually served with yoghurt (''[[matzoon]]'') or sour cream (''ttvaser'') and garlic, accompanied by clear soup (''mantapour''). Manti are more common among western ([[Cilician]]) Armenians, while among eastern Armenians, Georgians and Azerbaijanis, similar dumplings called [[khinkali]] are more prevalent.

Although there are many different variations of manti in terms of shape and way of serving, the most praised type of Turkish manti is known as ''Kayseri mantisi'', originally from [[Kayseri]], an Anatolian city. ''Kayseri mantisi'' is tiny and served with yoghurt, oil (caramelised with tomato paste) and seasoning. It can also be served with the water it was boiled in, and often in Kayseri it is consumed as a soup prior to the main dish. In Kayseri, when a couple is engaged to be married, the mother of the groom visits the bride's house and during this visit the bride should prepare manti for her prospective mother-in-law. The smaller the manti dumplings are, the more skillful the bride is considered to be in the kitchen. Traditionally the dumplings prepared for the prospective mother-in law are supposed to be so small that 40 of them can be fit into one spoon. Manti may be made from shredded meat of quail, chicken or goose in some regions of Turkey, while ''boş mantı'' (‘empty dumpling’) lack filling entirely.

Similarly small dumplings are also found in other Turkic cuisines but they are not considered to be a type of manti. Examples are ''[[dushbara]]'' in [[Azerbaijani cuisine]] and ''[[chuchvara]]'' in [[Uzbek cuisine]].

== In Bosnian cuisine ==
In [[Bosnian cuisine]], the name ''klepe'' 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 called ''mantije'', 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 a [[pita]] or [[börek]] rather than manti, and is primarily made in the region of [[Sandžak]].

== See also ==
* [[Manjū]], a Japanese confection which also originated from Chinese mantou

== References ==
{{Portal|Food}}
{{reflist}}

{{Cuisine of Turkey}}
{{Dumplings}}
{{DEFAULTSORT:Manti (Dumpling)}}

[[Category:Dumplings]]
[[Category:Afghan cuisine]]
[[Category:Armenian cuisine]]
[[Category:Kurdish cuisine]]
[[Category:Central Asian cuisine]]
[[Category:Hazaragi cuisine]]
[[Category:Kazakhstani cuisine]]
[[Category:Kyrgyz cuisine]]
[[Category:Pashtun cuisine]]
[[Category:Saudi Arabian cuisine]]
[[Category:Tajik cuisine]]
[[Category:Tatar cuisine]]
[[Category:Turkish cuisine]]
[[Category:Uyghur cuisine]]
[[Category:Uzbekistani cuisine]]
[[Category:Soviet cuisine]]
[[Category:Turkish words and phrases]]