How to eat manti according to etiquette. The well-known Uzbek sauce

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 to 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

Russian dumplings or manti or Georgian khinkali are very popular in the restaurant. 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, which wants to flow out when biting. 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. The large size is a minus 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 improvised 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 social etiquette.

Serving omelet you can easily be mistaken too. According to etiquette, it should 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, rewinding 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 individual is 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.

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 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 "manty" 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 Uighurs call them buuz, in the countries of Central Asia they say poses or bozes. In many parts of China, manti also have different names. More 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 assertion 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 add 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 mutton, 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 made from yeast dough have a very interesting taste. So manti is a field for the implementation of the creative ideas of every housewife!

Or beef, just a little larger and sculpted in a special way. There are a couple more differences: they are steamed in a special saucepan, and they are always served with sauce. It remains only to choose what kind of dressing to cook, and you can call guests.

One of the most popular sauces used to season manti is Shakarap. Thanks to the spices in the composition, it exudes a truly oriental aroma. And ripe tomatoes give it sweetness and piquant sourness.

Ingredients:

• 0.4 kg of tomatoes,
• 4 tooth. garlic
• 2 onions,
• 100 g sour cream
• 0.2 l of broth,
• zira,
• pepper,
• fine salt.

Preparation:

1. Chop the tomatoes, after removing all the seeds.
2. We take white bulbs for the sauce, they are fragrant, sweet, but not too spicy. Grind them traditionally - into cubes. We do the same with garlic. We put it all in a bowl with tomatoes.
3. Pour vegetables with warm broth, season with sour cream.
4. Now it's up to the spices. You will need not only black pepper, but also red. We add them to taste, like salt. The last one goes to the zira sauce, you need a large pinch.
5. Mix all the ingredients again, and then knead with a potato crusher. After that, the sauce must be filtered and it is ready.

Advice. To make the taste of the manti sauce even more intense, let it brew for half an hour.

Refueling in Uzbek

This sauce for manti is good because it is prepared from any products that are currently at hand. No katyk? Let's take curdled milk, yogurt or kefir. Didn't find cilantro in the bazaar? Nothing, parsley is certainly always there. So we are adopting this miracle of Uzbek culinary thought.

Ingredients:

• 0.3 l katyk,
• 3 tooth. garlic
• a bunch of cilantro,
• pepper,
• salt.

Preparation:

1. We take fresh katyk.
2. Squeeze the garlic into it through a press.
3. Finely chop the cilantro leaves. If desired, you can add parsley or dill to them.
4. We connect fermented milk product with herbs and garlic, salt, season with pepper. Serve this sauce right away!

Vinegar dressing

Manti sauce with vinegar is usually prepared in the northern regions of our country. It turns out to be quite liquid, so manti can be dipped whole in this sauce. Or you can pour it directly into the plate, then the dish will be even juicier and more piquant.

Advice. The broth can be anything, even vegetable-based. However, it is best to use beef.

Ingredients:

• 200 ml of broth,
• 2 tbsp. l. vinegar
• 30 g plums. oils,
• 20 g green onions
• pepper.

Preparation:

1. Cook according to all the rules beef broth and cool it down a little.
2. We fill the broth with 6% vinegar. Apple or white wine is perfect.
3. We put the butter.
4. Chop a few onion stalks, they must be sent there.
5. Add pepper at the end.

Garlic

A very scented version of the manti sauce - with garlic! There is a lot of it here, and in the season of colds it is a powerful help for the body. At your discretion, you can add any greenery, for example, a little green basil.

Ingredients:

• 7-8 teeth of garlic,
• 200 g yogurt
• 80 ml of oil,
• salt pepper.

Preparation:

1. Grind the garlic cloves in a mortar until gruel is formed.
2. Mix oil (it will be the most delicious with olive) with unsweetened yogurt.
3. Add garlic puree to the sauce and beat with a fork.
4. Season with salt and pepper at the end.

Advice. If you decide to add herbs, chop them and crush them in a mortar along with the garlic.

Sour cream

Sour cream manti sauce is another traditional dressing. It contains a fragrant seasoning that adds a special piquancy. This sauce, by the way, is perfect for other meat dishes. He's also good with fried pies with potatoes.

Ingredients:

• 350 g sour cream,
• 3 tooth. garlic
• 20 g chives
• 20 g parsley
• 0.5 tsp hops-suneli,
• salt.

Preparation:

1. We choose low-fat sour cream for the sauce. Press the peeled garlic cloves with the flat side of a knife and finely chop. We mix.
2. Cut a few blades of green onions and a handful of parsley leaves. We pour out the greens.
3. We mix.
4. Season with salt and suneli hops.

Advice. Sour cream sauce It looks very nice on the table if you sprinkle it with pomegranate seeds - such a serving will give the dish an oriental flavor.

Sharp Almaty santan

Highly unusual sauce for manti! Let it cool slightly and infuse. Guests will simply shower you with compliments.

Ingredients:

• 150 ml of oil,
• 7 tooth garlic,
• 1 tbsp. l. red pepper
• 1 tbsp. l. tomato paste.

Preparation:

1. Glow in a small saucepan sunflower oil... It shouldn't boil, just wait for the first haze to appear above its surface.
2. Take a dry skillet and heat red pepper and tomato paste on it.
3. Add chopped garlic there and cover with hot oil. Stir the sauce thoroughly and let cool slightly. They eat it, smearing it on each mant.

Tomato

The tomato paste sauce was invented by Russian housewives. However, he fell so “to the court” that he is already smeared on manty in the east. Try it too - in a very peculiar way!

Ingredients:

• 2 onions,
• 2 bay leaves
• 2 tbsp. l. tomato paste
• 200 ml of broth,
• 0.5 tsp hops-suneli,
• 20 g dill
• pepper,
• 2 tbsp. l. oils.

Preparation:

1. Chop the onion, sauté.
2. Add tomato and broth directly to the pan with onions, mix.
3. Add chopped greens, pepper and suneli hops, you can add a little salt. Cook the contents of the pan for 5 minutes, cool the sauce.
4. Serve the manti already garnished with this sauce.

Onion

A fresh sauce with a pleasant onion flavor and delicate green color. This combination pleases both the eye and the stomach.

Ingredients:

• 3 onions,
• a bunch of dill,
• 30 g green onions,
• Season with spices and vinegar, give it 10 minutes. and pour hot manti on it.

This list of recipes for sauces for manti does not stop there. But there will be plenty of these options. Because many of the ingredients are interchangeable. This means that the gustatory palette is almost endless!

Serving steaming aromatic manti to guests, surprise them with several sauces at once: let there be three or more multi-colored dressings on the table - it will look very impressive. Just one dish on the table can satisfy a wide variety of tastes!

What sauces do you make the most?

Garlic dressing: video

how and what to eat manti properly? and got the best answer

Answer from Daria [active]
I think they eat them with their hands ... there is a lot of juice there ...

Answer from Mikhail Khokhlov[guru]
With adjika and vodka.

Answer from Vasily Boldakov[active]
Better mouth

Answer from Sweet Cherry *[guru]
With sour cream and a fork.

Answer from Max Pupyshev[newbie]
They eat with their hands. Take the pint from above. the pint (dough) itself is not eaten.

Answer from User deleted[active]
silently and by mouth

Answer from Pusik[guru]
generally eat with hands

Answer from AI3[guru]
with your hands, take the sides with 2 fingers, bite off from above so that the fat does not flow away anywhere

Answer from Old dog[guru]
With your hands. if you take into account whose cuisine it is, it immediately becomes clear. there is a tete of cutlery

Answer from Personal account deleted[guru]
at home with your hands. like pies .. and in catering establishments you have to tear with a fork ..

Answer from Yovetlana[guru]
Filling: 600 g of meat - beef, lamb, turkey thigh - shuarma (my favorite), you can add fat, fat tail - lamb lard. 3 large onions salt pepper 1/2 tsp. ground cumin 1/2 tsp ground coriander 2 tbsp. spoons rast. butter Dough: 1 glass of water (200ml) 1h. l. salt 1 tbsp. spoon rast. butter flour to knead the tough dough Method of preparation In a deep bowl, sift about 500 gr. flour and make a slide with a depression inside. Dilute 1 hour in a glass of warm, boiled water. l. salt. Pour a glass of salt water into a depression in the flour, then a spoonful of rast. butter and knead hard, tough dough, like dumplings. Cover the dough with a towel and leave it to rest, I let the dough sit for about two hours. At this time, I prepare the filling. Cooking the filling: Cut the meat (1 * 1 cm) and onion into cubes. Stir with all the seasonings, add rast. butter and mix well. To cook the manti, we need a special steam pan - a cascan, which consists of a pan into which we pour water and pots into which we will put the manti for cooking. Pour boiling water from a kettle into the main pan, salt. In greased saucepans vegetable oil(so that the manti does not stick to the bottom), lay out the manti. If you need to cook a large number of manti, then you can pour the rast. oil in a cup and dip each mantu in rast. oil (up to the middle of the manty height), lay out next to each other, then the mantas will not stick together. Cooking time - 50 minutes from the beginning of boiling water. At the end of cooking, turn off the gas and open the lid so that the steam leaves, so that the manti does not get wet. It is better not to lay out the manti immediately, but to let them stand for 10-15 minutes. They will not have time to cool down and they can be laid out without prejudice to their appearance, it is very important that the manti does not break and the tasty juice does not leak out. I serve tomato sauce with mantas: Grate tomatoes without skin (or chop in a blender), cut greens: dill, green onions... Squeeze the garlic in a garlic press. Add salt and pepper to taste. Can be acidified with vinegar. Each eater is served a cup of tomato sauce. We eat manti with our hands, bite off a piece, put tomato sauce inside and enjoy! ! Hot manti with cold sauce ... just a song ... a delight to taste ..

Answer from IVA[guru]
In Kazakhstan and Kyrgyzstan, they eat with their hands, but in general, as they like

Answer from Ekaterina Ivanova[newbie]
they are eaten as usual with a fork ... with pita bread or flat cakes ... you can taste with mayonnaise)))

A plump woman is walking along the street, a beggar approaches her:
- Madam, I haven't eaten anything for five days ...
- Eh, I would use your will !!!
Yes, I would also complain about the lack of will if they offered me tasty, juicy, hot manti!

Manty, mantu or buuz, poses - traditional meat dish peoples of Central and Central Asia, Turkey, Mongolia, Korea, Tatarstan, Bashkortostan and Crimea. The word manty, borrowed by the Russian language from the Turkic, comes, presumably, from the Chinese "mantou", "stuffed head", or, as a homonym, "head of a barbarian."

The last names, of course, are not entirely appetizing, and we will be closer to our native land, calling our dish "manty" as our parents and grandparents called them.

Before we start making manti, we will choose what kind of manti we will cook. There are many options, from form to content. From size to preparation method.

For example:
Kava manta

Kava is a pumpkin that is used as a filling in equal proportions with lamb. Steamed. A variety of kava manta is khoshan, fried manti. Such manti are first fried in vegetable oil until they reach a golden crust, and then they are placed in a manti cooker until cooked. This method of cooking allows you to get rid of the harmful substances formed during frying, and at the same time leaves the taste of the fried product.

Jusai-manta

Steamed. The Jusai plant is used as a filling. This is such a branchy fragrant onion, a perennial herb of the Onion family, possessing all the properties of onions and garlic. Leaves with a unique onion-garlic taste are used for food. All parts of the plant are edible.
Can be used with lamb or alone.

Baldurgan manta

Steamed. This dish uses yeast dough... Manty turns out to be "lush", that is, "boldurgan". Either only meat (lamb) or meat together with dzhusai is used as a filling. And yet, they say that such a yeast dough is prepared in winter.
So, we will assume that we have made our choice and on our table today our relatives, our beloved ordinary Uzbek manti.

Let's start with the filling.

Most often, minced meat is prepared from lamb, but options from a mixture are possible different types meat. Popular different options with a mixture of pumpkin and meat; vegetarian -from pumpkins, potatoes, mushrooms.

Instead of pumpkin, carrots or other vegetables can be used that, when boiled, can give a little juice for juiciness and tenderness of the meat. In the coastal regions of China, even shrimp is used as the main component of minced meat. Some people use pork, camel meat, goat meat, poultry in minced meat. Who likes what or who is used to what.

The most important point in preparing manti filling is not to use a meat grinder or blender. Only a sharply sharpened knife and hands can cut meat with high quality, while simultaneously removing everything unsuitable for manti. But keep in mind - these trimmings are great stock material! Better not to throw anything away.

The meat is finely chopped with a knife into cubes, the fat is also cut onion, which is taken in a 1: 2 ratio. The more onions, the juicier the filling will be. The main spice for manti is cumin, salt and black pepper, we cannot do without them. The rest of the spices - cumin, red pepper, garlic, marjoram, coriander and basil are added to taste, making the minced meat somehow especially tasty and aromatic.

We begin to cut the meat into strips and chop into squares. Minced meat in manti should be crumbly, so it is chopped with a knife, and not with kitchen hatchets. A meat grinder or food processor will not work because they both knead the meat and make the mince stickier. Chop the fat tail fat with a knife into 0.5 cm pieces. Cut the onion into thin half rings. It can be fried for a variety of flavors. For traditional manti, a lot of onions are cut - it is the onion and lard that should form that delicious broth in the manti, and only thinly chopped onions release juice during heating.

Mix onion, meat and bacon. The filling of the manti should be juicy. In order for the onion to give juice, the minced meat must be kneaded by hand. If you don't want your hand to smell, wear a thin rubber glove. Squeeze the minced meat a little to remove excess air and the meat and onions fit snugly together. Leave the filling to marinate for 30 minutes.

Now let's make the dough.

Unleavened dough for manti is made from water, salt and flour, sometimes with the addition of eggs. For soft and elastic dough, which does not break, even if rolled out too thinly, water and flour are taken in proportions of 1: 2. For 500 g of flour, 1 egg is enough, and if you want the dough to be especially tender, you can replace the water with milk. Some housewives first bring the milk to a boil, and then add it to the dough, because choux pastry well retains liquid inside manti during cooking.

We mix salt and water. You can add yolks. Knead the dough well and make a ball out of it. We wrap it in plastic and set it to “rest” for 30–40 minutes. If the room is hot, it is best to put it in the refrigerator. If the temperature is medium, leave it on the table.
Cut the settled dough ball in half and roll one half into a circle with a layer of 1-2 mm. Wrap the remaining dough in foil and set aside. Ideally, the dough should be so thin that the filling is visible, since the art of making manti is judged primarily by the thickness of the dough. It is important not to overdo it, otherwise the dough will break. We cut it into squares from 10 to 15 cm. Put 1 tablespoon of the filling in the middle of each square. We connect the sharp corners on opposite sides of the square cake from above, and pinch the new corners formed at the bottom with each other on the sides. The adjacent corners of the quadrangular asterisk are joined in pairs, forming ears.

Some housewives form bundles of dough, cut them into pieces, roll each piece into a ball and roll it thinly with a rolling pin. The diameter of the resulting pancake should be at least 10 cm. Put the filling in the middle, lift the dough circle by the edges from opposite sides and connect, in the same way do with the other edges of the pancake. Pinch the corners diagonally, and the manti are ready. In Asian cuisine, another method of sculpting manti is used - the filling is placed in the middle of the pancake, then the dough is raised from three sides and beautifully connected.
There are many forms of manti - choose the ones that seem to you the most simple and cute. Before cooking, the manti is sometimes left for 10 minutes, covered with a towel, and only then they begin to cook.

Manty, as we know, is not boiled in water like dumplings. They are cooked only for steam, and most often for this purpose, a special cookware is used for this purpose. It consists of two pans with a lid, stacked on top of each other. Water is poured into the lower pot, and the bottom of the upper pot resembles a colander through which steam penetrates.

Before starting cooking, it is necessary to grease the sheets from the mantle with melted butter, or you can grease the bottoms of the mantas themselves or simply dip them in it. We put the manti on the sheets of the mantle cooker, but not too close to each other.

They do the same with frozen manti, and you do not need to defrost them before cooking. The boiling process usually takes about 40-50 minutes.

While our mantis are boiled and steamed, we can set the table with various pickles, prepare salads and sauces, which are certainly important attributes when serving.

Appetizing manti are poured with melted butter sprinkled with black pepper and allspice. Sour cream, mayonnaise, horseradish, mustard, spicy tomato or yoghurt sauce, vegetable salad or meat broth... Popular seasoning spoiled milk(katyk) or fried onion, black and red peppers. In addition, mint, basil and other seasonings are added.

Uyghur manti are eaten with lasjan, a spice of red pepper seasoned with vegetable oil. Also popular is "cobra" - a seasoning of tomatoes, hot pepper and garlic.

Manti is best eaten hot, enjoying their bright oriental taste and aroma. This is a real delight for lovers of Asian food. But like the dumplings, the remaining cooked, we can heat up or fry the manti in a skillet with butter the next day until golden brown... Believe me, this is very, very tasty.

Of course, manti is one of the most delicious and favorite types of food in Uzbekistan. Manty is not just a tradition. Manty is a feast, it is a great pastime among family and friends. This is a great opportunity to prepare for future use before receiving any guests, including unexpected ones. This dish can be a wonderful hot treat for any festive table.

Bon Appetit!

BELA FELDMAN