Mantu (momo) recipe


#manturecipe #momorecipe

Manti (Kazakh: мәнті, mänti, مأنتى, Turkish: mantı, Uzbek: manti, monti, Armenian: մանթի), also manty (Kyrgyz: манты; Russian: манты; Tatar: манты), mantu (Pashto, Dari, Persian, Arabic: منتو‎; Tajik: манту) or manta (Uighur: مانتا, manta, monta, манта, монта), is a type of dumpling popular in most Turkic cuisines, as well as in the cuisines of the South Caucasus, Central Asia, Afghanistan, Iran, Balkans, Bukharian Jews[1] and Chinese Muslims.[2] Manti are also consumed throughout Russia and other post-Soviet countries, where the dish spread from the Central Asian republics.[3] The dumplings typically consist of a spiced meat mixture, usually lamb or ground beef, in a thin dough wrapper and either boiled or steamed. Size and shape vary significantly depending on the geographical location.[2] Manti resemble the Chinese jiaozi and baozi, Korean mandu, Mongolian buuz and the Tibetan momo and the dish’s name is cognate with the Korean mandu, Chinese mantou and Japanese manjū, although the modern Chinese and Japanese counterparts refer to different dishes

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