Manti

Manti

Mantu in a steamer before cooking
Alternative names	Mantu
Type	Dumpling
Created by	Turkic peoples
Main ingredients	Spiced meat (lamb or ground beef)
Ingredients generally used	Yogurt, Garlic

Manti (Uyghur: مانتا‎, manta, Kazakh: мәнті, mänti, مأنتى, Turkish: mantı, Uzbek: manti, Armenian: մանթի; indicates either singular or plural) or Mantu (Kyrgyz: мантуу or манты; Pashto, Persian, Arabic: منتو‎‎) are dumplings popular in most Turkic cuisines, as well as in the Caucasian, Central Asian, Chinese Islamic, and Hejazi cuisines where it was brought by Central Asians settlers. Nowadays, manti are also consumed throughout Russia and other post-Soviet countries, where the dish spread from the Central Asian republics. The dumplings typically consist of a spiced meat mixture, usually lamb or ground beef in a dough wrapper, and either boiled or steamed. Size and shape vary significantly depending on the geographical location. Manti resemble the Chinese jiaozi, Korean mandu, Mongolian buuz, and the Tibetan momo.