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What manti are eaten with. What to serve manti with: perfect pairings, choice of sauces and cooking tips & nbsp

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 products are made from thin dough cooked exclusively for steam, and put inside nothing more than chopped lamb meat, certainly flavored with cumin. And more 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

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

First option

One of the traditional gravies is katyk sauce. True, in our country this eastern fermented milk product even few people know, not to mention that katyk could 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 yoghurt 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. Mix a couple of tablespoons separately tomato paste with ground pepper, squeeze out a few cloves of garlic. Pour the tomato mixture 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 slice butter and some vinegar and serve.

A spicy option for those who love 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

This, by the way, 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 generously sprinkle with herbs and dilute a little cold water... That's all, the sauce is ready!

Mustard sauce

To those who adore spicy dishes, we suggest to cook mustard sauce... To create it, we need mustard, olive oil, and greens. 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 gravies more than once. Do not be afraid to experiment - this is the main thing!

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

The restaurant is very popular with Russian dumplings or manti or Georgian khinkali... The difference between them is in the method of preparation of minced meat and in the form of dough. Various cooking affects 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. Large size is a disadvantage 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 dense dough tail. 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 the etiquette of eating in society.

Serving omelet you can easily be mistaken too. According to etiquette, it must 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, winding up 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 public, 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's 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.

Dumplings come from many nationalities, and differ mainly in the way they are prepared and in the minced meat. One way or another, meat with dough has been cooked since antiquity in almost all cultures. What could be simpler: take some kind of bread and wrap it in meat filling?

Dumplings of each nation have their own special appearance. Closed manti, open Buryat poses, Georgian khinkali similar to a tied bag, Uzbek angular chuchvara, spicy with broth, various Chinese dumplings, a traditional dish into Chinese New Year, tiny European ravioli, Ukrainian and Russian dumplings, Japanese rice dumplings gyoza ...

The distant relatives of dumplings, such lazy dumplings, include the traditional Tatar or Kazakh bishbarmak and even unpretentious naval pasta. And this is not a complete list of representatives of the dumplings family.

Most often, when visiting, in restaurants, in the form of semi-finished products in stores from the brothers-dumplings, we come across our native dumplings, manti and khinkali. Let's dwell on them.

The authors of Russian dumplings are most likely Ural and Siberian tribes. Translated from Perm, dumpling means "ear from dough." Ural and Siberian dumplings are a ritual dish. It was prepared after sacrificing several animals, hence the tradition of combining various types of meat in minced meat - game, beef, lamb, pork. On the first snow, dumplings were molded in thousands and stored all winter. Fortunately, frost contributed. The stock of dumplings allowed the hostesses not to philosophize too much and not mess around with dinner all day. Dumplings are a kind of hot dog of antiquity, fast and tasty. I put it in boiling water and in five minutes you enjoy a full meal. There are many ways to make dumplings. They are fried, stewed, baked in pots, served with broth and just boiled. Any sauces from sour cream to adjika and wine vinegar are acceptable for dumplings.

Of course, it is more convenient, tastier, and one might even say more correctly, eating dumplings with a spoon. This is how its creators ate this dish. To be honest, they continue to eat, even if they are not dumplings with broth, but ordinary, boiled ones. So that the juice does not spill onto the dish. Unfortunately, however, the rules of etiquette dictate that we eat dumplings with a fork. Take them by the "lobe" of the ear and try to send them into the mouth as a whole. If the dumpling is too large, you will have to give up the idea of ​​enjoying the broth and divide it into parts with a fork.

They argue about the origin of the manti, as well as about their brothers described above. Manti is prepared in China, in Central and Central Asia, in Altai, in Buryatia. They say that manti was brought to these parts from China, where dumplings have been made for more than one and a half thousand years. The main difference between manti and Russian dumplings is the presence of vegetables, more often pumpkin, and spices in minced meat... By the way, about minced meat. The most that neither is correct manti is not prepared from ground, but minced meat... Manti is sculpted in the form of balls with an open (posture) or closed top. Classic manti is steamed. You can, of course, try it in a colander, but in general there are special pans - mantis pots. Manti is eaten with hands. To begin with, they drink the broth by biting the manty, or directly from the neck, if the manty is open. Usually they are not served with sauces. But green tea is served.

Small manti with sauce are eaten with a spoon, for example, in Turkish restaurants. In some Asian countries, you can order manti with broth, fried manti.

If you ask a Georgian where the khinkali came from, he will probably answer that they have always been here, in Georgia. However, historians suggest that they came to Georgia together with the Mongols. The times were dark, who will now figure it out, but one thing is for sure, if the Mongols brought a prototype of khinkali to the Caucasus, then what was learned from it in traditional Georgian culture is something of its own, special. Khinkali is only boiled. If you mold the dough with the same minced meat in a different way and fry it, you will get a distant relative of the cheburek, which is more popular in the Crimea than in the Caucasus.

Khinkals are treated with special trepidation in Georgia. Believe it or not, they are loved and eaten more than kebabs. They are not mixed with anything, neither with broths, nor with sauces. They are self-sufficient. Minced meat for khinkali is prepared spicy: chopped cilantro, sometimes spicy, must be added to it capsicum, hops-suneli. If there is no pepper in the minced meat itself, it will certainly be on top, on ready-made khinkals.

They say that it is difficult to eat five khinkals, but if you master it, after the sixth you get a second wind. The very process of absorbing khinkali is a whole art. They take hot khinkalina by the tail with their hands. Carefully take a bite so as not to pour out or spray the broth from the bag in all directions, and drink the juice. Then, just as carefully, they eat a bag of minced meat, and put the tail on a plate. Khinkali are spicy, so they are washed down: or mineral water or red wine.

Gourmets know the unique taste of real manti. Their smell fills the entire body and causes an uncontrolled flow of hungry saliva. And when there is no more strength to endure, after a long 45 minutes, a whole dish of steaming manti is finally put on the table, the feast begins.

Manty is a real feast for the stomach! Believe me, those who have tasted this dish at least once will forever remain in the ranks of its ardent admirers and loyal admirers.

In the cuisine of all countries of Asia and the East, there are manti, only this dish is called differently everywhere. The origin story, as always, has no historical confirmation and looks more like a legend. It is absolutely certain that manty comes from China.

Historians of the Celestial Empire say that this dish got its name after a certain Chinese commander could not overcome a small but very turbulent river. Liang Juge was advised to pay for the crossing by making a sacrifice. The water spirit needed fifty barbarian heads. So the priests said, and it is not accepted to argue with them.

Having shown ingenuity, the cunning Chinese man deceived both the priests and the spirits. He ordered to steam meat pies and mold them so that they resemble a human head. Liang Juge called them "manti" or "mantou", which in one translation means "head of a barbarian", and in another - "stuffed head". The trick succeeded, and the name stuck to the dish.

How the mantas were called before is no longer understandable. Perhaps one of the surviving names was the first. The Uyghurs call them buuz, in the countries of Central Asia they say poses or bozes. In many parts of China, manti also have different names. Most often they are called mantou or bangzi. The most interesting thing is that not only the names do not match, but also the recipe of this dish. And still they say that manti is cooked.

Dough for cooking classic manti knead in water and flour, add salt. Eggs are not put in such a dough. Therefore, the statement that for manti the dough is kneaded like dumplings is fundamentally wrong. The structure of the dough for these products should be different. And the elasticity, which is so necessary for making dumplings, is completely unsuitable for manti. As a last resort, you can put only the yolk. The protein will make the dough "rubbery". The dough should lie down for at least two hours. During this time, it must be kneaded several times.

It will take an hour to prepare a real filling. Meat in manti is the most tender lamb. It should be fresh, not frozen. Finely chop both meat and onions. In order for the manti to be juicy, the volume of the onion should be two-thirds of the amount of meat. All this is cut into small cubes. Then salt, pepper, be sure to add cumin, rubbed with your fingers.

A small but very important secret. If you add a little milk or water to the minced meat, then the manti will be unusually juicy. Try to do this once, and very soon the manti will not seem juicy without this addition.

Let the minced meat stand for about twenty minutes, so that the smell of onions and cumin saturates the meat. Now roll out the dough very thinly. Manti is molded in each country in its own way. Somewhere crosswise, somewhere they leave a hole, and in some places, according to ancient tradition, they still depict the head. Choose how to sculpt yourself, this does not affect the taste.

Cook them in mantis. This is a special form of a saucepan with several tiers. They have flat, perforated aluminum plates. Water boils in the lower part, steam flows evenly through the holes. Due to this, manti is cooked.

Achik-chuchuk salad is prepared for manti. It is thinly sliced ​​onion and tomatoes. They are salted, pepper, finely chopped basil leaf is added and decorated with pomegranate seeds. You can put sour cream or cream on the table. Just never serve mayonnaise with manti. With his weight he will simply kill the unique the finest taste of this dish.

By the way, the word "manty" is not singular. You should say: "Manty, one piece." The inventive Russian language added the suffix "-yshk" to the incomprehensible and not very convenient word to use, and the result was a delicious mantyshka.

The filling of manti can be different. Mixing lamb, beef, and pork (which is what the Chinese do) is a real culinary shock for eaters. Manti with potatoes are very tasty. You just need to put in each small piece of butter, otherwise it will be dry.

Manty is cooked with chicken and pumpkin. Sometimes all of these ingredients are mixed. Meat, potatoes and pumpkin are delicious! Manti, which are prepared from yeast dough... So manti is a field for the implementation of the creative ideas of every housewife!

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, right choice sauce can make this oriental dish even tastier.

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 the traditions of cooking and eating this dish. But this is certainly a steamed envelope made of thin dough with a juicy filling.

Like most dishes 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 are served hot and on big platter with lots of greens (parsley, cilantro, basil). Greens help break down and absorb fatty foods. A good addition to manta rays will be such oriental snack like pickled onions. 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). A sauce made from fresh tomatoes: tomatoes are grated, added to them hot peppers, garlic and a lot of greens. 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. own juice fillings or, as a last resort, dip the 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 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.