Sauce for manti - the secret to the success of an oriental-style feast

Classics of the genre

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

Ingredients:

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

Preparation:

1. Chop the tomatoes, first removing all the seeds.
2. We use white onions for the sauce; they are aromatic, sweet, but not too spicy. We chop them traditionally - into cubes. We do the same with garlic. Put it all in a bowl with tomatoes.
3. Pour warm broth over vegetables, season with sour cream.
4. Now it's time for the spices. You will need not only black pepper, but also red pepper. Add them to taste, as well as salt. The last thing to go into the sauce is cumin, you will need a large pinch.
5. Mix all ingredients again and then mash using a potato masher. After which the sauce needs to be strained and it is ready.

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

Vegetable filling for manti

A hearty oriental dish can also be vegetarian if you fill the thin dough shell with appetizing sliced ​​vegetables.

Grocery list:

• zucchini - 350 g;
• fatty pork - 500 g;
• onion - 500 g;
• lard - 150 g;
• spices, coriander.

Cooking technology:

1. We clean the zucchini from the peel and seeds (if any), grate it coarsely.
2. We peel the onion and chop it into small strips.
3. Finely chop the pork, washed and dried with napkins. A good filling option would be a mixed composition with the addition of beef.
4. Place all the ingredients in a spacious bowl, pepper, salt the food, season with coriander and other desired spices. While kneading the minced meat, add small portions of bottled water. The presented recipe does not require a lot of liquid, since the selected ingredients will provide the composition with the necessary juiciness.

The prepared vegetable filling needs a short break so that all components exchange mutual tastes.

Refueling in Uzbek

This sauce for manti is good because it is prepared from any products that are currently on hand. No katyk? Let's take yogurt, yoghurt or kefir. Couldn't find any cilantro at the market? It’s okay, parsley is definitely always there. So let’s take into account this miracle of Uzbek culinary thought.

Ingredients:

• 0.3 l katyk,
• 3 teeth 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. Combine the fermented milk product with herbs and garlic, salt and season with pepper. Serve this sauce right away!

The best recipes for making manti

The main feature of creating the filling is the method of grinding it. Modern housewives are increasingly using meat grinders and blenders, but for a classic dish this is fundamentally wrong.

With meat chopped with a knife, oriental food turns out much tastier.

According to tradition, manti is usually prepared with meat, most often from several meat products: lamb, pork, chicken, beef. A mandatory addition to the meat is a piece of fat tail fat, which makes the dish more tasty and juicy. Also, the juiciness of the mantas is given by onions, which must be present in the minced meat in a ratio of 1 to 2.

Potatoes and pumpkin are common traditional additions to meat. Potatoes absorb excess moisture, preventing the manti from breaking through, and pumpkin adds a unique, unique taste to the dish. In the modern world, manti can be prepared with all sorts of fillings: cottage cheese, mushrooms, fruits.

Manti with lamb in Uzbek style

Recipes for making manti are varied, because... Each nationality prepares them according to its own historical recipes.

In Uzbekistan, this dish is traditionally filled with lamb.

Ingredients for the dough:

• flour - 500 gr;
• egg - 1 pc.;
• water - 120 g;
• salt - a pinch.

Filling:

• lamb - 0.5 kg;
• tail fat - 50-100 g;
• onion - 300 gr;
• salt, spices - to taste.

How to cook:

In order for Uzbek-style manti to come out juicy and appetizing, it is better to take meat from the back or thigh of a ram.

You can also use a food processor to knead the dough. Pour all the necessary ingredients into it and mix. The result will be a steep grind, which will still need to be mixed manually. Let the dough rest.

Chop the lamb, tail fat and onion into small cubes. To make fat easier to cut, you need to freeze it a little. Place the meat and onions in one bowl, season with salt and pepper and stir.

Divide the dough into pieces. Roll out each piece very thinly with a rolling pin, and cut into squares or make flat cakes from the resulting layers. Place the minced meat in the middle of each prepared pan and place the fat tail fat on top.

Shape the manti, giving them a rounded shape. Steam the dish for half an hour. When serving, top with sour cream sauce.

Recipe for manti with kava pumpkin

Kava is a pumpkin that is often used as a filling along with meat or as minced meat on its own. Manti with pumpkin turns out juicier, healthier and more original.

But to experience all the luxury of the east, you can cook fried manti - khoshans.

Want something interesting? Ingredients for the dough:

• flour - 800 gr;
• water - 300 ml;
• egg - 1 pc.;
• salt - to taste.

Filling:

• pumpkin - 800 gr;
• meat - 300 g;
• onions - 4 pcs.;
• black pepper, salt - to taste.

For frying:

• vegetable oil.

How to cook:

Prepare the dough according to the classic recipe with careful kneading. You can replace manual kneading with a food processor. Be sure to let the test rest for 60-90 minutes.

Prepare ingredients for minced meat. Peel a piece of pumpkin, cut into pieces, chop into small cubes. Cut the meat into thin slices and chop. Chop the onion first into half rings and then into cubes. Combine all the products, add spices and salt to them and mix everything thoroughly.

Roll out the dough, giving it any shape, and put filling in each piece. Pinch the edges tightly, making a product of any type.

This recipe for manti with pumpkin is unusual in that the manti are initially fried in vegetable oil and then steamed. Heat the oil in a cauldron and fry the manti in hot fat. Afterwards, let the oil drain a little, and then place the manti in a double boiler until they are fully cooked. This method will allow you to get rid of the harmful substances of frying, but at the same time the taste of the fried product will be present in the dish.

Recipe for manti with minced meat

The classic recipe for manti made from assorted minced meat can be easily replaced with minced meat. Although this will affect the taste of the dish, it will significantly save time for filling. And if you don’t have a double boiler, you should cook manti in a slow cooker.

For the test:

• flour - 3 cups;
• water - 1 glass;
• salt - 1 teaspoon.

Filling:

• minced meat - 500 gr;
• onions - 3 pcs.;
• salt - 1 teaspoon;
• salt and spices - to taste;
• water - 100 ml.

How to cook:

First, as usual, prepare the dough. You can get away from strict standards and prepare the dough without using eggs, just using water and flour. The dough is kneaded in the traditional way, and it should not be too stiff. Let it sit for 30 minutes.

While the gluten swells, you need to prepare the filling. Place the minced meat in a bowl. Thinly slice the onion into half rings and then chop finely. Mix the minced meat with onions, add spices, salt, and pour in a little water. Mix everything thoroughly until smooth.

Cut the rested dough into equal pieces and roll them into flat cakes. Fill each flatbread with minced meat and form into manti, pinching the edges nicely.

Pour 3 cups of water into the multicooker pan and set the “Steam” mode. Coat the grill with oil or fat and place the manti on it so that their sides do not touch. Cook under a closed lid for 35-40 minutes. Serve hot.

How to cook manti with potatoes

Manti with potatoes is one of the varieties of Central Asian dish. An interesting vegetable filling gives the dish an originality, and everyone who tries it gives an ambiguous reaction. Despite the absence of meat, manti comes out in all its glory: with a spicy taste, juicy and with steamed dough.

Departing from the rules for preparing dough, it should be noted that manti with potato filling must be made from anhydrous dough. Then it will turn out denser, which is what is required for this recipe.

Ingredients for the dough:

• flour - ¾ cup;
• egg - 2 pcs.;
• salt - 1 teaspoon;
• water - as needed.

Filling:

• potatoes - 4 pcs.;
• onion - 2 pcs.;
• butter - 100 g;
• salt - 1 teaspoon;
• ground pepper, cumin - to taste.

Of these products, the output should be about 20 pcs. manta

How to cook:

Beat the eggs with a fork and dissolve the salt in them. Add sifted flour and knead the dough thoroughly. Let it rest under a damp towel for 30-60 minutes.

During this time, you should prepare the filling. For such a vegetable recipe, the main thing is the ratio of onions and potatoes. Onions should always be 1 to 2 in relation to potatoes.

Peel and wash the potato tubers and onions. Cut the tubers into slices. Cut each plate into strips (slices), which are cut into very small cubes.

Chop the onion thinly and finely as well. Chop all vegetables only by hand without using choppers.

Place the onions and potatoes into a bowl. Add salt and 1 pinch of spices. Mix everything well.

Melt the butter in a water bath, and then add it to the minced meat. Mix the filling again so that the butter is evenly distributed.

Divide the ball of rested dough into 4 parts, each of which is rolled into a roller of the same thickness. And cut each roller into 5 parts.

Dip the workpiece in flour and roll it out thinly with a rolling pin, giving it the shape of a flat cake 1-2 mm thick. Place 1 spoon of potato filling on each flatbread.

Make manti in a convenient way. It will be most convenient to combine the dough in the usual way. Connect two opposite edges over the center of the minced meat. Turn the cake over and pinch the remaining edges over the previous pinch. Then connect the midpoints of the remaining two sides of the square. Lastly, pinch the corners of the square remaining on one side in pairs. Make the finished shape slightly oval, slightly flattening it on the sides.

Steam the manti under high boiling water for 30-40 minutes.

Vinegar dressing

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

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

Ingredients:

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

Preparation:

1. Cook the beef broth according to all the rules and cool it a little.
2. Season the broth with 6% vinegar. Apple or white wine wine are perfect.
3. Add butter.
4. We chop several onion stalks, they should be sent there too.
5. Add pepper at the end.

What salad goes with manti? Of course, with carrots and cheese

Salads for manti can be prepared according to different recipes. The photo shows that they are all bright and beautiful. and there is no shame in serving them to the table.

What you will need:

• carrots - 250 g,
• hard cheese - 100 g,
• garlic - 2 cloves,
• salt to taste,
• ground black pepper to taste,
• mayonnaise - to taste.

We invite you to find out what color is a carnation

This salad does not take much time to prepare. But after trying it once, you will definitely want to make it again on those days when you have manti on the table.

How to cook

Grate the carrots, after peeling and washing them.

Grate the cheese on a fine grater. Ideally, you should take hard varieties.

Squeeze the garlic and transfer to a common bowl, add black pepper.

Season with mayonnaise, mix and serve to the table, where hot and fragrant manti are already standing.

Garlic

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

Ingredients:

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

Preparation:

1. Grind the garlic cloves in a mortar until a paste forms.
2. Mix the oil (it tastes best with olive oil) with unsweetened yogurt.
3. Add garlic puree to the sauce and beat it with a fork.
4. Finally, season with salt and pepper.

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

Minced chicken manti filling

The amazing products of Asian craftsmen delight European lovers of delicious food. Let's try to make luxurious manti from minced chicken.

List of components:

• onion - 500 g;
• lard (preferably lamb) - 120 g;
• poultry fillet - 600 g;
• garlic cloves - 3 pcs.;
• chicken broth - 120 ml;
• salt, pepper, seasonings.

Actions:

1. We clean the fillet from the films, wash it, blot it with napkins, and cut it into the smallest pieces. Place the mixture in a convenient bowl along with chopped lard.
2. We peel the onion, chop the vegetable into cubes or small pieces, and send it to the meat.
3. Add salt, pepper and spices, mix everything thoroughly, adding portions of broth.

Let the aromatic composition settle well in a cool place, after which we use it for its intended purpose.

Sour cream

Manti sauce made from sour cream is another traditional dressing. It contains a fragrant seasoning that adds a special piquancy. By the way, this sauce is perfect for other meat dishes. It’s also good with fried potato pies.

Ingredients:

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

Preparation:

1. We choose low-fat sour cream for the sauce. Press the peeled garlic cloves with the flat side of the knife and finely chop them. Mix.
2. Chop a few blades of green onion and a handful of parsley leaves finely. Pour in the greens.
3. Mix.
4. Season with salt and suneli hops.

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

Sour cream sauce with garlic

You will need homemade (farm) sour cream with a fat content of 50%, to which you add finely chopped garlic and green onions, parsley, suneli hops and salt to taste. The mixture is thoroughly mixed, after which it can be put in the refrigerator for half an hour.

The ready-made sauce is recommended for homemade manti, but in general it is universal and suitable for a large number of meat and vegetarian dishes.

Manti should not be dipped in any sauce. It is correct to eat manti with your hands. The edge is bitten, and the sauce is placed into the hole formed with a spoon. As a result, the taste of the entire dish is preserved, and the juice from the meat mixes appetizingly with any sauce.

Author: Patina Anna

Spicy Almaty santan

A very unusual sauce for manti! Be sure to let it cool a little and brew. Guests will simply shower you with compliments.

Ingredients:

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

Preparation:

1. Heat sunflower oil in a small saucepan. It should not boil, just wait until the first smoke appears above its surface.
2. Take a dry frying pan and heat the red pepper and tomato paste in it.
3. Add chopped garlic and pour hot oil. Mix the sauce thoroughly and let it cool slightly. They eat it by spreading it on each manti.

Recipe for lazy housewives

Cooking lazy manti rolls in the oven differs from ordinary ones more in the method of sculpting than in the composition.

First we make the dough. To do this we mix butter, eggs and salt. Add flour to them, making sure to stir. This way we will have a dough that needs to be kneaded and put aside until we prepare the filling.

For the filling we take minced meat, if it’s homemade, then just like that, and if it’s purchased, then it must be put through a meat grinder so that no cartilage gets caught. If we use a meat grinder, pass the onion through it, and if not, then just finely chop it. Mix with minced meat, add salt and pepper, then stir again so that the salt is distributed evenly.

Next, take out the dough and roll it into a thin cake. We cut it into strips. Place the filling on each strip so that there is a gap between the pieces. After this, we bend the strip in half lengthwise and mold it together - in the end we will get something like a train with filling instead of carriages. We twist the resulting train into a spiral so that the filling is directed upward.

Place our spirals on a deep baking sheet or in a mold and pour tomato juice on top. We make it from boiled water, tomato paste and salt, which need to be mixed in the right proportions - the more paste, the richer the taste. You can add different spices to suit your taste.

After filling the spirals with tomato juice, place them in an oven preheated to 180 degrees. Cook for about an hour, but it’s better to check with a fork for doneness. Just before cooking, you can sprinkle the manti with grated cheese.

To steam the manti better, you need to cover them with foil. Bon appetit!

Tomato

Russian housewives invented tomato paste sauce. However, it has come so well “at court” that even in the east they already put it on manti. Try it too - it’s very unique!

Ingredients:

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

Preparation:

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

Video: Perfect manti dough

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Onion

Fresh sauce with a pleasant onion tang and delicate green color. This combination pleases both the eye and the stomach.

Ingredients:

• 3 onions,
• bunch of dill,
• 30 g green onions,
• a pinch of hops-suneli,
• salt,
• 1 tbsp. l. vinegar.

Preparation:

1. For the sauce we use the least spicy onion. Grind it through a meat grinder.
2. Chop the greens in the same way.
3. Season with spices and vinegar, give it 10 minutes. and pour it over the hot manti.

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

When serving steaming, aromatic manti to your guests, surprise them with several sauces at once: let there be three or more multi-colored dressings on the table - it will turn out very impressive in appearance. Just one dish on the table can satisfy a wide variety of taste preferences!

What sauces do you most often prepare?

Secrets of how to make manti juicy

Particular pleasure comes from the process of eating aromatic products, when, while tasting the still steaming dish, we feel the juice literally splashing out of it.

How to achieve this result:

1. Be sure to add drinking water to the minced meat, or even better, crushed ice.
2. We calculate the amount of onions not in heads of the onion vegetable, but in kilograms, focusing on the weight of the meat component.
3. A centuries-tested culinary technique for creating a juicy filling is the obligatory placement of interior or fat tail fat into the minced meat.
4. As we have already noted, we prepare the filling composition by hand. Do not forget that a food processor makes the job easier, but deprives the meat of more than half of the juicy component. As a last resort, we process the product in an electrical appliance using a grid with the largest holes.
5. Sauerkraut has an extremely juicy effect, especially if pork is present as a meat ingredient. The minced meat turns out surprisingly aromatic and tender.
6. The piquancy of the dish, as well as its juiciness, is enhanced by the inclusion of green apples in the filling. The prepared mass is provided with additional fruit juice, and at the same time with very interesting flavor shades.
7. And one more tip - we never add eggs to the minced meat (with some exceptions). This component will make the composition more rigid. We remember that manti are not cutlets.

And one more thing - it is important not only to create the most “moist” environment in the filling, but also to preserve it! And this depends on the quality of the shell (dough) and the correct design of the products.