Ah, manta rays! How can you not love this wonderful dish, without which the holidays are incomplete? For many, manti is an excellent replacement for boring dumplings. And not in vain - after all, they are steamed, which means they turn out to be more useful.
But what about sauces? Should I buy store-bought ketchup and mayonnaise? Many people don't like this. It turns out that there are special sauces for these meat products. And if you make the manti themselves and the sauce for them with your own hands, then the combination of the first and second can cause real gastronomic delight.
Today I would like to write for my readers the most popular sauces for manti that go perfectly with them. And in the end, everyone will be able to choose what they like.
Sauce for manti with Siberian vinegar
This worthy sauce got its name for a reason. It is used by the peoples of Siberia and the Far North. After all, they are the ones who think that the option with vinegar is the coolest!
What you will need:
- cold boiled water – 100 ml,
- table vinegar 9% - 2 tablespoons,
- ground black pepper.
And the manti themselves are served with this sauce with fresh natural butter.
How to cook
Pour 100 ml of water into a bowl.
Dilute two large spoons of vinegar here. Mix everything well.
Add ground black pepper to improve the taste - to your taste.
Before putting it in your mouth, each manti must be dipped in this unusual, but incredibly refreshing vinegar. And then put it in your mouth.
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.
Almaty Santan is the most garlicky
Don’t know how to surprise your guests and friends who were invited to try homemade manti? Be sure to prepare this simple and delicious sauce. Believe me, you and all your friends and family will be absolutely delighted!
What you will need:
- vegetable oil – 150 grams,
- garlic – 8 cloves,
- tomato paste - tablespoon,
- ground red pepper - a tablespoon.
Those who simply cannot imagine their life without garlic will especially like this option.
How to cook
Pour the oil into a ladle and place on the stove to heat.
While this is happening, add ground red pepper, tomato paste and chopped garlic into a small frying pan. Mix everything well.
Pour hot vegetable oil over everything and stir. Be sure to let it brew.
When you serve the manti, you can serve the sauce separately, or you can coat each of them with this culinary delight. Guests, and especially men, will be grateful to you from the bottom of their hearts!
They say that this sauce is ideal for manti with pumpkin. Have you tried these?
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Kyrgyz manti sauce with broth
Do you want to try real exotic things? Then this sauce for manti is created especially for you! Fragrant, invigorating and ideal for manti - so why not choose this option?
What you will need:
- 300 ml of prepared broth,
- a pair of onions,
- 3 cloves of garlic,
- 100 ml natural tomato juice (homemade),
- a couple of bay leaves,
- ground red pepper,
- ground black pepper,
- dill, dry or fresh,
- 2 tablespoons 9% vinegar,
- 50 g melted butter.
Despite the fact that the list of ingredients is quite impressive, this sauce is prepared very simply and quickly.
How to cook
Pour the broth into the pan. Add 2 onions, which must be finely chopped.
Then add the garlic, which you just need to peel and cut into two halves.
Pour in tomato juice and throw in bay leaves.
Bring to a boil and let simmer for 20 - 25 minutes without a lid.
Remove from heat, add red and black pepper, dill.
Cover with a lid and let sit for about an hour. Then strain.
Pour vinegar into the strained, almost ready sauce and add melted butter.
This sauce is suitable for all types of manti without exception - try it!
Fried eggs, pasta and meat
The decision to have breakfast in an elite setting is an equal risk for the one who eats the food and the one who serves it. According to strict rules of etiquette, the table must be served with a knife, fork and teaspoon for fried eggs.
How to eat fried eggs
: using all cutlery. First, we puncture the yolk and drink it from the teaspoon where it leaked out before. The spoon is no longer needed; it can be removed to the edge of the plate. The protein is cut with a knife and sent to the mouth on a fork. After eating, all three utensils remain on the plate.
Neatness and ease in eating - this is what table etiquette is for. Enjoying a meal and looking neat afterwards is part of social etiquette.
With omelet
You can also easily make a mistake. According to etiquette, it should be served with two serrated forks - if these are airy beaten baked eggs (one fork for slicing, the other for bringing to the mouth), or a teaspoon - if an omelette of whipped whites is served as dessert.
It's very difficult to stay neat while eating pasta.
, but
spaghetti
can also be eaten according to etiquette.
In spoon and fork, this means that you should take the spoon with your left hand and lower its edge into the plate. With your right hand, take a fork and carefully wrap the spaghetti around it. Use a spoon to trim off any excess. There is nothing stopping you from putting the portion wrapped around a fork into your mouth.
You should operate more quickly with one fork, lifting it and letting it fall back into the plate, winding up the spaghetti so that there are no long ends left that you just want to tighten with sound. The secret to eating spaghetti with a fork is that you need to wrap no more than two, or maximum three, pasta on the fork.
If a piece of meat is served as a side dish
, you should not cut it all into small pieces if the restaurant is in Russia and not in the USA. The required piece is cut off from the far end with a knife and directed into the mouth with a fork. No knife needed if served sliced. With a fork in your right hand, you pick up a piece and put it in your mouth. The knife is also used when serving sliced meat only if the smoked meat is served with hard skin.
Chopped meat balls, cutlets, meatballs
You should not cut with a knife. Its use is justified in cases where dividing into pieces is impossible otherwise.
Sour cream with garlic – tender and aromatic
For this sauce to actually turn out the way it should, two important conditions must be met. The first is the fattest, preferably village sour cream. Secondly, the greens are the freshest, straight from the garden.
What you will need:
- garlic – 4 cloves,
- green onions,
- fresh parsley,
- spices (khmeli-suneli) - a tablespoon,
- 500 grams of sour cream,
- salt,
- ground black pepper - to taste.
This sauce is very easy to prepare. Moreover, with it, not only manti, but even the driest crackers will seem divinely tasty.
How to cook
Peel the garlic and chop it finely, but do not turn it into porridge.
Transfer the garlic to a saucepan. Add finely chopped greens - onion and parsley. Sprinkle everything with spices (khmeli-suneli are ideal), but if you like something else, then choose to your taste.
Add sour cream to all ingredients and mix everything thoroughly. Don't forget to add salt and pepper and stir again.
Place the finished sauce in the refrigerator for about 30 minutes and serve with hot manti.
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.
Tomato sauce for manti “Ideal”
If you prefer a tomato-based sauce, then you will definitely like this option - be sure to try it!
What you will need:
- tomatoes - 2 pieces,
- sweet bell pepper,
- cilantro,
- parsley,
- garlic – 3 cloves,
- ground black pepper,
- ground red pepper,
- lemon juice.
We will prepare this version of the sauce using fresh tomatoes.
How to cook
Wash the tomatoes and chop finely. Do the same with sweet red pepper.
Finely chop the cilantro and parsley and add to the rest of the vegetables.
Peel the garlic and chop finely. Add to a common bowl. Add black and red ground hot pepper.
Mix.
If it is too thick, dilute the sauce with tomato paste or natural tomato juice.
And to express the taste, be sure to add a little lemon juice, only natural.
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The hottest sauce for manti
If you like a really spicy sauce that goes perfectly with meat, then this option is especially for you.
What you will need:
- sweet bell pepper – 1 piece,
- hot capsicum – 1 piece,
- garlic – 4 cloves,
- tomatoes - 2 pieces,
- sunflower oil - for frying,
- dill,
- parsley,
- salt,
- vinegar 9% - tablespoon.
To make the sauce homogeneous, we will use a meat grinder or blender. Whoever likes it.
How to cook
Wash the pepper, remove seeds, and pass through a meat grinder.
Peel the garlic and also pass through a meat grinder.
Pour the oil into a frying pan, heat it and put the chopped tomatoes in it.
Put the mixture of our peppers and garlic there, add chopped dill and parsley. Fry, stirring, for about 5 minutes.
Before turning off the heat, be sure to add salt and vinegar.
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!
How to use manti sauce correctly
Surprisingly, not everyone knows how to use manti sauce. It turns out that the finished manti should not be dipped into a bowl with sauce. This is how you should act.
Take the manti in your hands, bite off a piece of dough and pour the sauce inside with a small teaspoon. And after that, eat excellent and tasty, and most importantly, healthy manti.
Now you have found out exactly what sauces should be served with your favorite dish. And most importantly, we understood how to use it correctly!
Bon appetit!
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?
