How to eat manti. What to serve manti with: ideal combinations, choice of sauces and cooking tips. How to eat different foods correctly

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:

Chop the tomatoes, first removing all the seeds.
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.
Pour warm broth over vegetables, season with sour cream.
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.
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.

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.

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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.

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:

We take fresh katyk.
Squeeze the garlic into it through a press.
Finely chop the cilantro leaves. If desired, you can add parsley or dill to them.
Combine the fermented milk product with herbs and garlic, salt and season with pepper. Serve this sauce right away!

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:

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

Classic recipe for manti dough without eggs

Ingredients:

Water - 200 ml.
Flour - 500 gr.
Salt - 1 teaspoon

Cooking method:

1. Sift the flour through a sieve several times. Pour salt into the water, stir thoroughly until completely dissolved.

2. Now add salted water to the flour, little by little, this is the whole point. This method makes the dough simply excellent for manti.

3. Knead the mass thoroughly until smooth. Once you get the desired result, transfer it to the table and knead again. This will take 7-10 minutes.

4. Now wrap the finished dough in cling film or a bag and leave it at room temperature for an hour.

This preparation can be used immediately, or you can put it in the refrigerator until you need it. Bon appetit.

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:

Grind the garlic cloves in a mortar until a paste forms.
Mix the oil (it tastes best with olive oil) with unsweetened yogurt.
Add garlic puree to the sauce and beat it with a fork.
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.

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:

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.
Chop a few blades of green onion and a handful of parsley leaves finely. Pour in the greens.
Mix.
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.

The most interesting and delicious sauces for manti

Peel a small head of garlic, pass through a garlic press, add 1 tbsp. a spoonful of tomato paste and a little red hot pepper, pour in vegetable oil hot to the point of smoke and let it brew.

Blend or finely chop 2 medium-sized onions in a blender, squeeze out 2 cloves of garlic, ground pepper and bay leaf, mix a pinch of cumin with 0.5 tbsp. tomato juice. Boil 1 glass of meat broth, add tomato juice with spices and cook over low heat for 20 minutes. Before finishing cooking, add a piece of butter, 50 grams, and a tablespoon of vinegar. Let it brew under the lid and serve the sauce with the manti.

Another recipe for Uzbekistan’s favorite sauce. They prepare it on the basis of katyk, a local fermented milk product, but in our conditions it can be successfully replaced with yogurt or kefir; unsweetened yogurt is also perfect. Squeeze a few cloves of garlic into the mixture, add chopped cilantro or parsley, salt and ground pepper to taste.

We will need several juicy tomatoes, fleshy bell peppers, preferably red or yellow, chili peppers and garlic. We cut the tomatoes crosswise, pour boiling water over them and immediately lower them into ice water. The peel is easily removed, remove the dense part at the base and chop as finely as possible. The goal is to feel the structure of the tomato.

If you are in a hurry, you can use a blender, but for 3-5 seconds, no more. Add chopped sweet pepper, chili and 2-3 cloves of garlic passed through a press to the resulting mass. Salt to taste. Sugar is added to the Bulgarian and Turkish versions of this sauce. The sourness and pungency are perfectly complemented by sweetish notes. This is delicious! If the sauce is thick, add a few tablespoons of tomato juice.

Manti are very popular in China, which means you can’t do without soy sauce. Add 1-2 tablespoons of soy sauce and a few drops of balsamic vinegar to a glass of sour cream. Finely chop a bunch of dill, squeeze out a couple of cloves of garlic and combine all the ingredients. This sauce will feel great in the refrigerator for several days, and once it sits, it will become even tastier.

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The simplest sauce based on sour cream

Chop a bunch of green onions and mix with sour cream. Add salt. Ready!

In the East they really love pomegranate. If you want to surprise your guests from the southern regions, prepare this interesting sauce for manti. To 200 ml of yogurt, add a couple of cloves of garlic, passed through a press, a few sprigs of chopped dill, and salt. Place a saucer with pomegranate seeds next to the sauce.

Without exception, you can add a teaspoon of cold-pressed Extra Virgin olive oil to all sour cream-based sauces for piquancy.

Squeeze the garlic into regular store-bought mayonnaise and stir.

Mustard-based manti sauce is prepared very simply: add a spoonful of mustard, garlic and chopped herbs to sour cream or mayonnaise.

Siberian sauce

In the Urals and Siberia, dumplings and manti are served with vinegar sauce. It is prepared in a few minutes. Table vinegar should be diluted with water in a 1:1 ratio, salt and add black pepper.

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:

Heat sunflower oil in a small saucepan. It should not boil, just wait until the first smoke appears above its surface.
Take a dry frying pan and heat the red pepper and tomato paste in it.
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.

Light vegetable salad with corn for manti – recipe with photo

Since manti with meat is a rather high-calorie dish, I would like to recommend this simple, but at the same time, tasty option as a salad for it.

What you will need:

white cabbage – 500 grams,
yellow bell pepper – 200 grams,
carrots – 200 grams,
onion – 100 grams,
sugar – 100 grams,
vegetable oil,
vinegar 9% - 20 ml,
salt.

For the salad to actually turn out tasty and correct, the original recipe needs to be kept in the refrigerator for a day.

How to cook

Cut the cabbage into thin strips.

Transfer to a bowl and add half a tablespoon of salt. Rub with your hands and leave for a while.

Peel the onion, cut into half rings, place on a plate and scald with boiling water, which must then be drained.

Add a little salt, half of the vinegar, sugar and sunflower oil to the onion. Leave in this state for 20 minutes.

Wash the carrots, peel them, cut into thin strips.

Wash the pepper, cut into two parts, remove the seeds and also cut into strips.

Combine all vegetables in one large bowl.

Pour in the remaining oil, vinegar, add sugar and salt. Mix everything, preferably with your hands.

You can serve it 30 minutes after cooking.

If you like Chinese cabbage, and have a jar of corn lying around in the refrigerator, then you can easily prepare such a simple salad that is ideal for manti.

What you will need:

Chinese cabbage - 250 g,
cucumbers 120 gr,
sweet red pepper 120 gr,
canned corn 120 gr,
soy sauce 1 tbsp,
lemon juice 1 tsp,
parsley (greens) 1 tbsp,
salt to taste,
ground black pepper to taste.

It is better to serve it on individual plates or special salad bowls, which are designed for one person.

How to cook

Chop the Beijing cabbage.

Wash the pepper, cut into slices, remove the seeds, then chop into small squares.

Wash the cucumbers without removing the skin and cut into small cubes.

In a separate bowl, mix soy sauce, lemon juice and chopped parsley. Mix.

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Place the vegetables in a deep bowl, add the dressing, stir and serve immediately along with the manti.

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:

Chop the onion and sauté.
Add the tomato and broth directly into the pan with the onion and stir.
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.
Serve manti already decorated with this sauce.

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:

For the sauce we use the least spicy onion. Grind it through a meat grinder.
Chop the greens in the same way.
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?