MAIN INGREDIENTS
Manti are traditional Turkish dumplings filled with spiced ground meat and onions. The dumplings are most commonly topped with a sauce consisting of yogurt and garlic. The name of the dish is derived from mantu, meaning dumplings, and they were originally brought over from Central Asia to Türkiye by nomadic Turkish tribes in the 13th century.
Today, manti dumplings are popular throughout Turkey, as well as in numerous other cuisines such as Armenian, Afghan, and Central Asian.
VARIATIONS OF Manti
MAIN INGREDIENTS
Afghan mantu, one of the most beloved dishes of the Afghan people, consists of meat and onion stuffed dumplings, either a thick yogurt and garlic sauce or chakkah (strained yogurt), and a tomato-based sauce. Traditionally, fresh pastry or wonton wrappers are first stuffed with a filling made from ground lamb or beef meat and minced onions, and then shaped to form a dumpling that is cooked by steaming.
The dish is arranged in the following manner: on a large plate first comes a spread of yogurt and chopped mint as a base, then a layer of dumplings, topped with yet another layer of chakkah. The tomato-based sauce is left for the final layer, usually containing either split peas, kidney beans, or ground meat.
MAIN INGREDIENTS
These delicious Afghan dumplings are traditionally filled with either chopped spring onions or gandana, a type of leek grown in almost every province in Afghanistan. Aushak, called also ashak, is usually served with minced beef or lamb meat ragù and chakkah, a thick strained yogurt sauce flavored with garlic and fresh mint.
MAIN INGREDIENTS
Khameerbob is a traditional dish that is prepared for special occasions at home. It consists of pasta dumplings that are filled with onions, ground beef, and spices such as black pepper, garlic, sumac, and red pepper flakes. The dumplings are topped with yogurt or tomato sauce before consumption.
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