Manty - whose national dish is and how to cook them?

Everyone knows such meat products as manti. Whose national dish do they represent? In the countries of the former USSR it is customary to consider them an Uzbek invention. But is this really so?

Each of the Asian peoples considers them their food, but it is known that they were invented on the territory of modern China. However, they were not invented by the Chinese, but by the Uyghurs who lived in that region. This suggests that a more correct answer to the question: “Whose national dish is manti?” — will be: “Uyghur.”

Story

The prototype of this dish was called “mantiou”, which means “steamed bread”, and there was no filling in it. Subsequently, when the dish began to spread throughout Asia, steamed bread began to be filled with various products. At the same time, each of the nations began to use its own filling. So, in Kazakhstan they add chopped beef, onions, lamb fat, pumpkin and potatoes. In some regions of Russia, manti is prepared with the same filling as dumplings - with any minced meat. Tatars can make this dish without adding meat at all, using dzhusai instead.

Thus, there is no single recipe, and each nation makes different manti. Whose national dish is most common these days? These are probably Central Asian versions stuffed with minced meat. This recipe is considered classic and most popular.

Step-by-step cooking recipe

First of all, you need to knead the right dough. Some housewives make it the same as for dumplings or pasties. But in order for the dish to be guaranteed to turn out, you need to follow a number of rules, which will be described below.
Preparation of minced meat. There are many options for filling - meat, with the addition of vegetables, lean from pumpkin or potatoes. Uzbeks believe that it is correct to cut all the ingredients by hand - the juice is better preserved in the chopped pieces. But there are also recipes in which the products are ground in a meat grinder.
Onions play a special role in the dish. A sufficient amount of it guarantees the juiciness of the manti, no matter what filling is used. On average, it is recommended to take half as much onion as other ingredients for the filling. Don't be afraid - onions will not add bitterness and will not spoil the taste of food.
Since ancient times, real manti have included fat tail fat, which is an indispensable ingredient in Central Asian cuisine recipes - they are fried with it, added to baked goods and minced meat. Fat tail fat gives a special taste to foods, but is easily digestible due to its low melting point.

Interesting! This type of fat accumulates in rams of a special breed in the tail area. It is rich in vitamins, minerals and beneficial acids. Regular consumption of fat improves skin condition, has a beneficial effect on heart function, and increases hemoglobin levels.

Finely chopped lard is mixed with other ingredients or placed in each manti when sculpting. It can be replaced with melted butter or other animal fat. At the last stages, salt, spices and herbs are added. Traditionally, the aromatic seasoning cumin is used, which, in addition to spice, makes the finished dish healthier, as it contains iron, magnesium, phosphorus and other trace elements. Eating cumin improves digestion, so using it in such difficult foods is a double plus.

How are mantas different?

It is impossible to give a definite answer as to whose national dish these products are – this follows from the above. What are they? Manti are a little reminiscent of chebureki and dumplings, but they also have significant differences. As already noted, they are prepared not in oil, water or broth, but by steaming. In addition, there are many features associated with their preparation. Manti, a step-by-step recipe for which is given in this article, must be secured with the neck of a glass bottle or a rolling pin. If you sculpt them by hand, this will not provide the required degree of tightness. They need to be made so that they do not fall apart during cooking in a double boiler or a special device. Sealing is also important in order to preserve the broth inside each product.

The classic recipe also involves using not pure minced meat, but mixing it with other fillers (carrots, onions, pumpkin, dill). Additives can also add heat to the product. Another option for sculpting products is possible - in the form of vessels with an open top (they can be four- or triangular in shape).

Manta rays. History and national characteristics

Dishes of the national cuisine of any nation deserve attention, be it mamalyga, borscht or manti. Learning how to cook a specific dish is not difficult - the range of products in the store is quite wide, including exotic fruits, spices and herbs. Recipes can always be viewed on the Internet or on our website, choosing step-by-step recommendations with photographs and videos. This means that all that remains is the desire to join the cuisine of the peoples of the world, and from time to time develop your own culinary talents, trying to cook something tasty and unusual for yourself and your loved ones. A hospitable owner is always happy to treat his friends to something unusual to surprise and interest them. In this article we will look at what manta rays are.

Manti are small pies, for the preparation of which unleavened dough and various fillings are used, but more often - lamb, steamed. The dish is popular in Asia, it is often called the eastern relative of the Siberian dumplings.

History of manta rays

Boiled dishes made from unleavened dough are popular among many peoples. These are Russian dumplings, Italian ravioli, Georgian khinkali, Ukrainian dumplings, Lithuanian sorcerers and manti - a national dish that is very popular in Central Asia, Crimea, Turkey, Bashkortostan, Korea, Mongolia. You can get acquainted with recipes for preparing delicious dishes with meat filling on the website povar.me, where many proven recipes are presented.

But China, like many similar dishes, is considered the birthplace of manti. According to an ancient Chinese legend, manta rays owe their origin to the commander Liang Junge. He needed to sacrifice fifty men to the spirits, but, not wanting to give up his faithful warriors, the commander resorted to deception - he ordered buns to be made from dough that looked like human heads, and then filled with beef. Apparently, otherworldly forces were quite satisfied with the substitution, and the recipe gained popularity.

See also: Peculiarities of Belarusian national cuisine

Assortment of fillings for manti

There are many options for preparing manti, which is typical for truly folk dishes. Differences are found in the dough recipe when preparing Uzbek manti, in the composition of the minced meat and in the cooking methods.

In Uyghur and Dungan cuisines, even yeast dough can be used instead of unleavened dough. In Dungan, sometimes boiled manti are pre-deep-fried.

The most popular filling is lamb with onions; it is also seasoned with fat tail or lamb fat. Vegetables – pumpkin or potatoes – can be added to Uyghur manti. Sometimes manti is prepared exclusively with vegetable filling, flavored with lamb lard.

In Mongolia, camel meat, horse meat, goat meat, beef are used to prepare manti, and in China - pork and shrimp. Sometimes poultry meat is used to prepare manti. The taste is varied with pieces of camel hump or fat tail fat. Instead of pumpkin, carrots or other juicy vegetables can be added to the minced meat. Onions are often supplemented with garlic.

Check out the article: What tricks will help give borscht a unique taste

The main rule when preparing Georgian manti or a dish from other cuisines is that the minced meat should turn out juicy and to a certain extent fatty, then the dish itself will be nourishing, tasty and appetizing. This dish cannot be considered low-calorie, but manti can be an excellent way to recover after hard work. You can find out how manti differs from khinkali from your own experience - by preparing and tasting both dishes.

Features of preparing dough for manti

When preparing manti, it is very important to prepare the dough correctly. For this, eggs, water, flour and salt are used. The dough will be as elastic and strong as possible if it is kneaded in hot water. Chefs recommend replacing premium flour completely or partially with second grade flour.

Also see: How to use cling film

Having quickly mixed all the ingredients, you should not rush to make the manti - the dough should “rest” for at least an hour. After lying in a cool place under a damp cloth, the dough becomes soft and elastic. To roll out the dough, use a special machine or a regular rolling pin.

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Product preparation process

Take a large bowl and pour flour into it. You need to make a hole in the middle, into which you need to pour the egg and add salt. After this, carefully pour in boiled, slightly cooled water, adding it along the edge of the mug, stirring constantly. When a loose, uniform mass is formed, you need to start kneading the dough. This will take about 15 minutes. As soon as the dough reaches elasticity, you need to cover it with a napkin and leave for a while.

While it is “settling”, you should start filling. You need to mix beef and pork in equal parts and add the same amount of chopped onion (50/50). In order for the finished products to contain broth, you should dilute the minced meat with water (about 100 ml will be enough), and then add spices to taste and salt.

Then roll out the dough into a thin layer and cut into circles using a glass or mug. The filling is laid out in each, after which two opposite edges are raised up and pinched. After this, the “ears” located on different sides are fastened together. For each circle of dough you need to put about one tablespoon of minced meat.

It is also worth noting that delicious manti are made with lamb and beef filling. This option is common among Muslims who do not eat pork. Varieties of lamb filling with the addition of potatoes or pumpkin are also popular. Vegetarians and fasting people can make a filling of potatoes and onions with various spices or herbs.

Uzbek manti - history of the origin of the dish + recipes

Friends, hello everyone!

I have long promised to tell you more about the dishes of Uzbek cuisine, but I still haven’t gotten around to starting a series of articles. Finally, I'm getting better! And today the article is about Uzbek manti.

History of the origin of the dish

Manti is a classic dish that is popular in the cuisine of Turkic and Islamic peoples: in the Caucasus, Turkey, Mongolia, Uzbekistan and even China and Korea. The dish is also very popular in Russia and throughout the post-Soviet space, where manti came from the former Soviet Central Asian republics.

The origin of the dish is still unknown. Many facts, including etymological ones, indicate that this recipe originated in China and spread further along the Great Silk Road. In China, the word "mantou" means "stuffed head." In modern China, a similar dish is steamed pies with baozi filling. In Mongolia - “mantuu”. In Japan, fried filled buns are called manju. Linguistically, everything is very similar to the name “manti”.

Manti are similar to dumplings, but are usually larger in size. With the exception of Turkish manta rays - they are very tiny.

Traditionally, manti are steamed in a special device called a manti-cooker, manti-cooker, manti-cauldron, or manti-kaskan. The mantle is usually multi-level. Water is poured into the lower compartment, and the upper compartments have holes through which steam flows, allowing food to be cooked. In the mantyshnitsa you can cook 40 or more manti at the same time.

Steaming allows you to at least slightly reduce the calorie content of an already fatty dish, and at the same time not lose its rich nutritional value.

Manti in the cuisines of the world

In Kazakh national cuisine, manti is usually filled with chopped lamb (sometimes beef or horse meat), seasoned with black pepper, sometimes with the addition of chopped pumpkin or zucchini. This is also considered a traditional Uyghur recipe. Manti is served topped with butter, sour cream or onion (garlic) sauce.

In Uzbek, Tajik and Kyrgyz cuisine, manti are typically made from one (or a combination of several) of the following ingredients: lamb, beef, potato or pumpkin, often with the addition of fat tail. Manti can be steamed, boiled and even fried. Manti, as a rule, are topped with oil and served with sour cream, tomato sauce or fresh onion rings (tossed with vinegar and pepper). Vinegar and chili sauce is a classic.

The same style of preparing manti is traditional for the Tatar, Bashkir and other cuisines of the Turkic peoples living on the vast territory of our country.

In Afghan cuisine, manti is filled with beef or lamb mixed with chopped onions and spices. Manti are also steamed and then topped with a typical sauce - yogurt with a mixture of garlic, dried or fresh mint, and lemon juice. This sauce is served alongside another sauce - a tomato-based sauce, which may include split peas, red beans and/or minced meat fried in oil. The amount of yogurt sauce is usually much larger than tomato sauce - the tomato sauce is intended simply to highlight the dish, but not to hide its taste.

Chutney, a spicy sauce made from green or red peppers, can also be served with manti. Many Afghans eat manti with carrot sauce instead of tomato sauce.

Uzbek manti - recipes

There are a lot of manti recipes. Today we will look at all the details of preparing Uzbek manti.

The most successful and classic recipe is Uzbek manti with lamb. The cooking process is similar to how dumplings or dumplings are made, but there are several important nuances. Lean lamb meat (for example, lamb fillet) is ideal for minced meat. It is not customary to mince manti through a meat grinder, but you just need to chop it finely and finely. The smaller the better. This minced meat turns out much more juicy. Then we take 4 onions, chop them finely and add them to the minced meat. Pepper well, add salt, mix and move on to the dough.

The dough for manti is usually made unleavened and thin. But for some recipes, yeast dough is also made. Many peoples make manti with yeast dough in the winter. For the classic test we will need:

Salt – 1 tsp.
Vegetable oil – 1 tbsp.
Flour – 0.5 kg
Chicken egg – 2 pcs.

Real professionals in preparing manti and dough know that all the product ratios indicated in recipes are not so important, because flour can be completely different, and the main thing is to maintain not grams and kilograms, but proportions.

Dissolve the salt in a glass of warm water, add all the ingredients and knead well for at least 15-20 minutes. Flour must be added gradually. When preparing the dough, it is not advisable to use a mixer; it is better to do everything by hand. Be sure to beat the dough on the table about 10 times so that it becomes elastic.

Leave the dough for half an hour, after half an hour knead thoroughly again.

To make Uzbek manti, the dough should be very thin. Either we roll it into a thin layer and cut it into squares, or we roll it into sausages, divide it into equal parts and roll them into rounds. Uzbek manti can be square, triangular or round.

In each of these rounds we put 1-1.5 tablespoons of minced meat. You don’t need a little, because it will look poor, and you don’t need a lot, otherwise the delicate dough will tear.

Uzbek manti are molded by hand using a special method - fastening the ends together. This is jewelry work - you need to be patient and delicate. Connect two opposite corners by lightly pinching them together. Repeat this process with other corners. At the same time, you do not need to press the dough too hard, otherwise your manti will look flattened. At this point, your manti should look like small envelopes.

Dip in vegetable oil and place in a pressure cooker. Steam for no more than 30 minutes.

It is better to boil the water in the mantyshnitsa in advance.

When the time is up, turn off the steamer. And don’t leave the manti inside the manty bowl. The manti will get wet and it will be almost impossible to remove them from the pan.

Take out the pan with the finished dish, let the manti rest and cool. There is no need to immediately panic and try to unstick the slightly stuck together mantles. Once they have cooled, you can easily separate them.

If you make a large batch of manti for the weekend, you can freeze them without any problems. This will help you make a delicious weeknight meal quickly and easily by simply taking them out of the freezer. One of the problems with freezing uncooked manti is that it can stick to the plate or tray in which you placed it. It will be very difficult to separate them and you may even tear the dough. In order to avoid tragedy, simply sprinkle flour on a wooden board and place the manti in one layer on this board. Place in the freezer.

Manti in broth

Manti is also delicious cooked in broth. Ingredients:

Salt – 1 tsp.
Vegetable oil – 1 tbsp.
Flour – 0.5 kg
Egg – 1 pc.
Milk – 150 ml

For the filling, we take any meat (again, preferably with lamb) and fat tail fat, or just lard.

Beat the egg with milk, dissolve the salt, knead thoroughly and roll out the dough.

Make dough circles, add meat filling and cook in broth.

Manti with sugar and lard

A very original recipe - manti with sugar and lard. This is the same recipe when we prepare yeast dough for manti.

Flour – 0.5 kg
Salt
A packet of yeast
Water – 150 ml
Fat tail fat – 0.5 kg
Sugar

We make yeast dough. We make the filling from lard and sugar. When the dough has risen, put the filling in the circles and place in the mantyshnitsa for 40 minutes.

Even though the combination of lard and sugar seems strange, it is actually an incredibly tasty dish!

Manti stuffed with vegetables are becoming more and more popular. They are not as high in calories as meat manti, and more and more people are choosing vegetable manti. Moreover, vegetables can be used as an addition to minced meat, for example, manti made from potatoes with lard or cabbage with meat, or they can also be used as a separate ingredient (manti made from cabbage, pumpkin, black radish, zucchini).

Manti with pumpkin

Pumpkin – 1 kg
Onions – 4 pcs.
Pepper, salt
Lamb lard

The pumpkin must be peeled and seeds removed, and either rubbed through a coarse grater or cut into very small pieces.

Add onion, lard, pepper, salt.

We prepare the dough from sifted flour. Add salt and olive oil to cold water. Add eggs to flour. Gradually pour water with salt and oil into flour. Knead the dough. Having wrapped the dough in film, we send it to “rest”. After half an hour we begin to make manti out of it.

Add the minced meat to the prepared dough circles. We also steam for a little over half an hour.

Manti with black radish

Take a glass of cold water, add salt and slowly, immediately sifting through a sieve, add flour. Stir with a spoon. Then we knead for a long, long time. Cover with a dish or towel and leave the dough for 30 minutes. After this, we begin sculpting.

Radish – 1 pc.
Onion – 1 pc.
Sour cream – 100 g
Egg – 1 pc.
Salt – 2 tsp.
Flour – 3 cups

Peel the radish, grate it, add it to the already chopped onion, pour sour cream on top. Mix, put the filling on the dough plates, cook for 40 minutes in a pressure cooker.

Potato and cabbage manti

We make the dough as usual. We prepare the filling from 1/3 of a cabbage head and 4-5 potatoes with the addition of 1 onion. Grind the ingredients, mix and wrap in dough. We also cook in a mantyshnitsa.

Fried manti

Both the dough and the filling are up to your taste. The only caveat is that we fry the manti first, so the minced meat remains raw, but the crust of the dough becomes crispy. And then we place it in the pressure cooker to finish cooking the dish for 40 minutes.

Manti with marinated meat

The peculiarity of the recipe is that you need to use marinated meat for the filling.

Marinade recipes are completely different, depending on your taste. For example, you can cut the meat into large pieces and marinate it with onions and spices in grape vinegar. The meat will marinate in literally 3 hours. In the same way, you can deliciously marinate meat in pomegranate, cherry or even tomato juice.

Manti can also be prepared with pickled onion or pickled pumpkin filling.

Sauces for manti

Each type of manti must be served with a suitable sauce.

You can add yogurt or fruit puree to the pumpkin manti in a bowl.

The most popular variations of manti sauce are with garlic. For it you need to take classic yogurt without additives and a couple of heads of garlic. The garlic needs to be peeled and passed through a garlic press, mixed with yogurt. Sprinkle generously with hops-suneli.

For another sauce recipe, you can take the same ingredients and add pomegranate and dill or cilantro. Mix yogurt, crushed garlic, pomegranate seeds, add salt and finely chopped herbs.

All types of vinegar-based sauces go very well with manti. Sometimes it's just apple or grape cider vinegar with some pepper. Or you can marinate onions in vinegar and dip manti in it. Simple and delicious!

A very famous sauce for manti is called santan. To make this sauce perfect, you need to take 2 pans. Heat vegetable oil in one. And in another, mix tomato paste, squeezed garlic and a whole spoon with a heap of red pepper! Pour hot oil over this entire mass and enjoy!

Uzbek manti goes very well with all types of fermented milk products: matsoni, kefir, katyk, yogurt or just sour milk! You can add greens (cilantro, parsley, dill) and cumin.

For tomato sauce, we take large bell peppers, herbs, garlic, tomato paste and several types of ground pepper. Adding a splash of lemon juice makes this thick sauce incredible!

For spicy lovers, mustard sauce is suitable. You will need mustard, olive oil and herbs. The mustard should dominate your recipe, so there should be twice as much of it as the oil.

Uzbek manti traditionally do not require utensils; they need to be picked up by hand - this is much more convenient and does not violate etiquette at all. Manti usually eat during the day or in the evening, taking exactly as much as they want from a huge beautiful dish. In fact, it is wrong to dip manti in sauce or pour sauce on top. The right way is to bite off the tip and spoon the sauce inside. Then the juice inside our delicious manti plus the fresh, just prepared sauce will combine and give you taste pleasure.

And that's all for me! I hope you had a great time! Be sure to try making Uzbek manti. Bon appetit!

Thank you for staying and traveling with us!

Ksyusha and Slava

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How to cook classic manti?

The steamer or kasakana sheets must be covered with a layer of vegetable oil to prevent the dough from sticking. Then you should boil about 1/3 of a pan of water, and then place the sheets with the products laid out on them over the steam. It is necessary to cover the structure with a lid on top. Manti, the step-by-step recipe for which is described above, must be cooked for 40 minutes.

Traditionally, they should be served hot. The sauce is sour cream, which can be mixed with herbs or garlic. It is also possible to use sour milk instead of sour cream - this is how Turkish manti is usually served.

Manti in the cuisines of the world

The same style of preparing manti is traditional for the Tatar, Bashkir and other cuisines of the Turkic peoples living on the vast territory of our country.

Chutney, a spicy sauce made from green or red peppers, can also be served with manti. Many Afghans eat manti with carrot sauce instead of tomato sauce.

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.

An equally popular sauce is shakarap.

This is a famous sauce from Eastern cuisines. Its composition is tomato combined with oriental spices.

Take half a kilo of tomatoes and chop them as finely as possible.
Peel two sweet onions (white ones are more suitable) and 3-4 cloves of garlic, chop and add to the bowl with the tomatoes.
You will need meat broth - 200 grams. It needs to be poured into the sauce.
Spices (a pinch): red pepper, black pepper, cumin and a little salt. All this also needs to be added to the bowl with the sauce and mixed.
Leave to infuse for at least 30 minutes.

Tomato sauce for manti

Less “oriental” tomato sauce without specific seasonings:

You can grate the tomato on a coarse grater, this will give you a more uniform consistency of the sauce.
Grind a couple of tablespoons of greens to taste. This could be the usual dill or parsley.
Add two cloves of crushed garlic, salt and stir the finished sauce.

What can you serve with manti?

This question haunts many housewives who decide to surprise with this beloved dish.

Please note that manti, unlike dumplings and other similar dishes, are most often eaten without the use of utensils, with their hands. Sauces and spices are usually not poured per serving, but served in separate containers. Manti are placed in a sauce boat before consumption. You can put the sauce inside by slightly biting the dough. Manti are often prepared without pinching them on top. During the cooking process, a filling in aromatic juice is formed inside the dough. The sauce is placed with a small spoon into the hole in the dough, making the filling even more flavorful. This allows you to use different sauces, experimenting with taste.

Of course, the complexity of the manti sauce will depend on the situation. If you have a semi-finished dish prepared in the refrigerator, and you decide to enjoy it for no reason, just for lunch or as dinner, then it is quite acceptable to get regular ketchup or some other ready-made sauce for it.

Notes

The emphasis varies in different dictionaries: [www.gramota.ru/slovari/dic/?word=%EC%E0%ED%F2%FB&all=x&lop=x&efr=x&zar=x&ag=x&ab=x&sin=x&lv=x&az=x&pe=x ].
[www.russlandjournal.de/russische-rezepte/hauptgerichte/manti/ Manti - asiatische Küche auf russische Art]
[ky.kloop.asia/2013/07/12/osh-chy-chkan-manty-ny-sjp-zhegender-kp/ Osh: Chychkan mantyny suyүp zhegender kөp]
Wu Dingbo.
[books.google.com.au/books?id=V0R-3zFSJbkC Handbook of Chinese popular culture]. - Greenwood Publishing Group, 1994. - P. 38. - ISBN 0313278083., p. 38

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.

Excerpt characterizing Manti

PS. Tell me about your brother and his lovely wife.] The princess thought, smiling thoughtfully (at which her face, illuminated by her radiant eyes, was completely transformed), and suddenly got up, walking heavily, and went to the table. She took out the paper, and her hand quickly began to walk over it. This is what she wrote in response: “Chere et excellente ami. Votre lettre du 13 m'a cause une grande joie. Vous m'aimez donc toujours, ma poetique Julie. L'absence, dont vous dites tant de mal, n'a donc pas eu son influencé habituelle sur vous. Vous vous plaignez de l'absence – que devrai je dire moi, si j'osais me plaindre, privee de tous ceux qui me sont chers? Ah l si nous n'avions pas la religion pour nous consoler, la vie serait bien triste. Pourquoi me supposez vous un regard severe, quand vous me parlez de votre affection pour le jeune homme? Sous ce rapport je ne suis rigide que pour moi. Je comprends ces sentiments chez les autres et si je ne puis approuver ne les ayant jamais ressentis, je ne les condamiene pas. Me parait seulement que l'amour chretien, l'amour du prochain, l'amour pour ses ennemis est plus meritoire, plus doux et plus beau, que ne le sont les sentiments que peuvent inspire les beaux yeux d'un jeune homme a une Jeune fille poetique et aimante comme vous. “La nouvelle de la mort du comte Earless nous est parvenue avant votre lettre, et mon pere en a ete tres affecte. Il dit que c'etait avant derienier representant du grand siècle, et qu'a present c'est son tour; mais qu'il fera son possible pour que son tour vienne le plus tard possible. Que Dieu nous garde de ce terrible malheur! Je ne puis partager votre opinion sur Pierre que j'ai connu enfant. Il me paraissait toujours avoir un coeur excellent, et c'est la qualite que j'estime le plus dans les gens. Quant a son heritage et au role qu'y a joue le prince Basile, c'est bien triste pour tous les deux. Ah! chere amie, la parole de notre divin Sauveur qu'il est plus aise a un hameau de passer par le trou d'une aiguille, qu'il ne l'est a un riche d'entrer dans le royaume de Dieu, cette parole est terriblement vraie; je plains le prince Basile et je regrette encore davantage Pierre. Si jeune et accable de cette richesse, que de tentations n'aura t il pas a subir! Si on me demandait ce que je desirerais le plus au monde, ce serait d'etre plus pauvre que le plus pauvre des mendiants. Mille graces, chere amie, pour l'ouvrage que vous m'envoyez, et qui fait si grande fureur chez vous. Cependant, puisque vous me dites qu'au milieu de plusurs bonnes choses il y en a d'autres que la faible conception humaine ne peut atteindre, il me parait assez inutile de s'occuper d'une lecture intelligible, qui par la meme ne pourrait etre d'aucun fruit. Je n'ai jamais pu comprendre la passion qu'ont certaines personnes de s'embrouiller l'entendement, en s'attachant a des livres mystiques, qui n'elevent que des doutes dans leurs esprits, exaltant leur imagination et leur donnent un caractere d'exageration tout a fait contraire a la simplicite chretnne. Lisons les Apotres et l'Evangile. Ne cherchons pas a penetrer ce que ceux la renferment de mysterux, car, comment oserions nous, miserables pecheurs que nous sommes, pretendre a nous initier dans les secrets terribles et sacres de la Providence, tant que nous portons cette depouille charienelle, qui eleve entre nous et l'Eterienel un voile impenetrable? Borienons nous donc a etudr les principes sublimes que notre divin Sauveur nous a laisse pour notre conduite ici bas; cherchons a nous y conformer et a les suivre, persuadons nous que moins nous donnons d'essor a notre faible esprit humain et plus il est agreable a Dieu, Qui rejette toute science ne venant pas de Lui;que moins nous cherchons a approfondir ce qu 'il Lui a plu de derober a notre connaissance,et plutot II nous en accordera la decouverte par Son divin esprit. “Mon pere ne m'a pas parle du pretendant, mais il m'a dit seulement qu'il a recu une lettre et attendait une visite du prince Basile. Pour ce qui est du projet de Marieiage qui me regarde, je vous dirai, chere et excellente amie, que le Marieiage, selon moi, est une institution divine a laquelle il faut se conformer. Quelque penible que cela soit pour moi, si le Tout Puissant m'impose jamais les devoirs d'epouse et de mere, je tacherai de les remplir aussi fidelement que je le pourrai, sans m'inquieter de l'examen de mes sentiments a l 'egard de celui qu'il me donnera pour epoux. J'ai recu une lettre de mon frere, qui m'annonce son arrivee a Bald Mountains avec sa femme. Ce sera une joie de courte duree, puisqu'il nous quitte pour prendre part a cette malheureuse guerre, a laquelle nous sommes entraines Dieu sait, comment et pourquoi. Non seulement chez vous au center des affaires et du monde on ne parle que de guerre, mais ici, au milieu de ces travaux champetres et de ce calme de la nature, que les citadins se representent ordinairement a la campagne, les bruits de la guerre se font entendre et sentir peniblement. Mon pere ne parle que Marieche et contreMarieche, choses auxquelles je ne comprends rien; et avant hier en faisant ma promenade habituelle dans la rue du village, je fus temoin d'une scene dechirante... C'etait un convoi des recrues enroles chez nous et expedies pour l'armee... Il fallait voir l'etat dans lequel se trouvant Les meres, les femmes, les enfants des hommes qui partaient et entendre les sanglots des uns et des autres! On dirait que l'humanite a oublie les lois de son divin Sauveur, Qui prechait l'amour et le pardon des offenses, et qu'elle fait consister son plus grand merite dans l'art de s'entretuer. “Adieu, chere et bonne amie, que notre divin Sauveur et Sa tres Sainte Mere vous aient en Leur sainte et puissante garde. "Marie." [Dear and priceless friend. Your letter of the 13th brought me great joy. You still love me, my poetic Julia. The separation, about which you say so many bad things, apparently did not have its usual influence on you. You complain about separation, what should I say if I dared - I, deprived of all those who are dear to me? Ah, if we didn’t have religion for consolation, life would be very sad. Why do you attribute a stern look to me when you talk about your inclination towards a young man? In this regard, I am only strict with myself. I understand these feelings in others, and if I cannot approve of them, having never experienced them, then I do not condemn them. It only seems to me that Christian love, love for one’s neighbor, love for enemies, is more worthy, sweeter and better than those feelings that the beautiful eyes of a young man can inspire in a young girl, poetic and loving, like you. The news of Count Bezukhov's death reached us before your letter, and my father was very touched by it. He says that this was the penultimate representative of the great century, and that now it is his turn, but that he will do everything in his power to ensure that this turn comes as late as possible. God save us from this misfortune. I cannot share your opinion about Pierre, whom I knew as a child. It seemed to me that he always had a wonderful heart, and this is the quality that I value most in people. As for his inheritance and the role that Prince Vasily played in this, this is very sad for both. Ah, dear friend, the words of our Divine Savior, that it is easier for a camel to go through a needle’s ear than for a rich man to enter the kingdom of God - these words are terribly true. I feel sorry for Prince Vasily and even more for Pierre. For someone so young to be burdened with such a huge fortune - how many temptations will he have to go through! If you were to ask me what I desire more than anything in the world, I want to be poorer than the poorest of the poor. I thank you a thousand times, dear friend, for the book that you send me and which makes so much noise with you. However, since you tell me that among many good things in it there are some that the weak human mind cannot comprehend, then it seems to me unnecessary to engage in incomprehensible reading, which for this reason could not bring any benefit. I have never been able to understand the passion that some people have to confuse their thoughts by becoming addicted to mystical books, which only arouse doubts in their minds, irritate their imagination and give them a character of exaggeration, completely contrary to Christian simplicity.

Simple and quick sauces

Of course, ketchup is the first thing that comes to mind. You can come up with a lot of examples of such simple and affordable additions to manta rays:

Butter.
Sour cream.
Mayonnaise.
Ready-made ketchup can be replaced with pureed tomato.
A mixture of sour cream with ketchup or ketchup with mayonnaise.
Vinegar.
Soy sauce.
Other prepared sauces, hot or sour.

Such examples can be listed for a very long time. They are all delicious and loved in their own way. But if you decide to cook manti as a holiday dish, if you want to experience all the delights of manti cooked with your own hands and enjoy the dish to the fullest, use one of the more complex servings, choosing a sauce according to your mood and situation.

Popular sauce for manti santan

Santan is what manti with meat is very often served with, flavored vegetable oil. This sauce is often called Almaty sauce. They usually pour it over manti when serving. It is easy to do, but takes some time.

To prepare santan, take:

150 grams of vegetable oil. Refined and odorless is more suitable. Added spices will give it flavor.
Prepare garlic - 8 cloves.
Tomato paste - 1 tablespoon.
Hot red pepper, finely chopped or coarsely ground - 1 tablespoon.

Preparation of the sauce must begin no less than an hour before the planned serving of the dish.

Heat the prepared red pepper in a frying pan without oil, fry slightly, controlling the process, until a bright aroma appears.
Mix the prepared pepper with tomato paste and chopped garlic in a bowl.
Heat the oil well in a frying pan and pour into a bowl with the prepared aromatic mixture.
Mix everything and leave to brew for at least an hour. The ingredients that settle to the bottom will impart color and aroma to the oil.

What can you serve the dish with?

Manti are small dough bags containing a juicy filling of onions and minced meat. Since the dish turns out to be half meat, you can serve any “additives” with it. The most common ones are:

Ketchup,
Homemade adjika or lecho,
Mayonnaise,
Sour cream with herbs and garlic,
Fresh light salads based on vegetables (radish, cucumber, bell pepper, tomato),
Gravy made from tomato paste with pepper, garlic or vegetables
Frying with carrots and onions.

Each housewife decides for herself what to serve manti with. After all, in essence these are the same dumplings that can be served with everything you find in the refrigerator.

The recipe for manti, or rather its preparation, reminds many of ordinary Russian dumplings. And this is not surprising, because their only difference is their shape. True, some housewives try to cover the dough, as required by the national recipe.

Cooking minced meat

There are many options for minced manti. The main rule of manti: a lot of fat and a lot of onions. It is this combination that gives the future dish juiciness. If you put little onion and little fat in the filling, the manti will be dry and tasteless. Next, you can experiment with the filling according to your desire and the availability of food in your refrigerator. Beef, lamb, pumpkin, potatoes - in any combination.

The classic Tatar filling for manti is beef with fat, a lot of onions and potatoes. And of course salt and ground black pepper to taste.

The most important rule for minced meat is that the meat does not need to be twisted through a meat grinder. This could ruin everything. You just need to cut the meat! Take a sharp knife (this will speed up the process of chopping meat, so take care of sharpened knives in advance). If possible, take meat that has not been frozen; the juiciness of the manti depends on this. We first cut the meat pulp into plates the thickness of half a bean, then into strips the width of half a bean, and the strips are already finely across. The end result will be small cubes. Cut the fat according to the same principle, and the quantity should be much less than meat. If someone in the family has an intolerance to tail fat or fat, or manti are prepared for baby food, then the minced meat can be made lean, without fat, and during subsequent modeling, add a piece of butter inside each one.

Once the meat and fat are chopped, combine the cubes, stir, set aside and work on the rest of the ingredients. Otherwise, if you immediately combine onions, potatoes and spices with the meat, the minced meat will give juice and you won’t be able to glue the manti together. Therefore, all remaining ingredients are added immediately before sculpting the manti.

Wash the potatoes thoroughly, peel and cut into very small cubes. Place in a cup and fill with cold water to the top to prevent it from darkening.

After this, peel 4-5 onions and finely chop them by hand. You can chop the onion in a food processor, only until it becomes pieces, and under no circumstances into porridge.

And only now add chopped onions, potatoes, a heaped teaspoon of salt, a lot of ground black pepper to the meat and fat and mix thoroughly.