Manti / manty

Mantı and manti belong to a family of filled dumplings with different regional preparations. Turkish cook Özlem Warren describes small dough parcels containing spiced minced meat and onion, served with garlic yoghurt and oil infused with sumac, red pepper flakes and dried mint. In Anatolian households, making and filling the small parcels can be a shared family task.^[1]

Uzbekistan’s tourism authority describes larger manti made with thin dough and minced or finely chopped meat, cooked in a tiered steamer. They are often served with suzma, a fermented-milk accompaniment also called chakka in Samarkand. Pumpkin-filled, fried and broth-cooked versions are also part of its account.^[2]