Manti (dumpling)

Manti are a type of dumpling in Turkish.

Manti were carried across Central Asia to Anatolia by migrating Turks in the Chingizid-Timurid periods. According to Holly Chase, "Turkic and Mongol horsemen on the move are supposed to have carried frozen or dried manti, which could be quickly boiled over a camp-fire". In Turkey it is also called Tatar bureks.

Mutton and bow are finely chopped, mix carefully, refuel salt and pepper. From steep fresh dough roll small cakes, on the middle of which lay stuffing and piece of fat-tail lard; the edges of small cakes nip, giving a round form to the wares. Manti boil on a pair give, inundating meat-stock and sour milk, sprinkling with a pepper and greenery.
Mutton 35, a lard is a fat-tail 7, a bow is Reptilia 35, a flour is a wheat 40, water 20, milk is sour 20, pepper, greenery, salt..

Last Updated on Thursday, 25 August 2011 19:58 Written by YawzKhan Tuesday, 14 September 2010 17:26