Manti is a type of dumpling that is popular in Turkish, Armenian, Central Asian, and several other regional cuisines. It typically consists of a spiced meat filling, usually lamb or ground beef, wrapped in a thin sheet of dough. The size and shape of manti vary by region. They can be boiled or steamed, and in Turkish cuisine, they are often small, about the size of a walnut, and served topped with garlic-infused yogurt and a drizzle of melted butter mixed with red pepper powder. The dish is somewhat similar to other dumplings like Chinese jiaozi, Korean mandu, and Tibetan momo. In Turkey, manti is sometimes called Turkish ravioli and is cherished as a comfort food. The preparation of manti can be time-consuming, involving making the dough, preparing the filling, shaping the tiny dumplings, and then cooking them. The filling is usually a mixture of ground meat with onions and spices. When served, Turkish manti is often garnished with a garlic yogurt sauce and a spicy buttery sauce made from tomato paste or red pepper paste. In Central Asia, manti are generally larger and are often steamed in special multi-level steamers. The fillings vary and can include lamb, beef, pumpkin, cabbage, or potatoes, and are often served with butter, sour cream, or onion sauces. Manti is not only a traditional dish but also a social and cultural food, often made with the participation of family or friends, especially during special occasions. The dish is considered a culinary art in regions like Turkey, where the skill in making tiny uniform manti is highly regarded. In summary, manti is a delicious, savory dumpling dish with diverse regional variations primarily found around Turkey, Central Asia, and neighboring areas. It is known for its rich flavors and beloved as a traditional comfort food.
