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Manti (dumpling)
Manti or Mantu ((トルコ語:mantı); (カザフ語:мәнті); (ウズベク語:''manti''); (キルギス語:мантуу); Pashto, Persian, (アラビア語:منتو); (アルメニア語:մանթի)) are dumplings popular in most Turkic cuisines, as well as in the Caucasian, Hejaz, Central Asian and Chinese Islamic cuisines. It closely resembles the Chinese jiaozi, Korean mandu, Mongolian buuz, and the Tibetan momo. Manti are also popular throughout the Commonwealth of Independent States, where the dish spread from the Central Asian republics. Manti dumplings typically consist of a spiced meat mixture, usually lamb or ground beef in a dough wrapper, and either boiled or steamed. ‘Manti’ indicates either singular or plural.
== History ==
Manti is believed to be originated by Uyghur Turks living in China as mantou,〔(More Than Just Another Dumpling ), The School of Russian and Asian Studies, retrieved 25 January 2014〕 and was carried across Central Asia to Anatolia by migrating Turkic and Mongol peoples in the Chingizid-Timurid periods. In particular, according to one Armenian researcher, manti first reached Cilician Armenia as a result of the cultural interaction between Armenians and Mongols during their alliance in the 13th century.〔Irina Petrosian, David Underwood, ''Armenian Food: Fact, Fiction & Folklore''. Lulu.com, 2006. ISBN 1-4116-9865-7〕 According to Holly Chase, ‘Turkic and Mongol horsemen on the move are supposed to have carried frozen or dried ''manti'', which could be quickly boiled over a camp-fire’. In Turkey, it is also called ''Tatar böreği'' (Tatar bureks), which indicates its relation to nomadic peoples. Korean mandu is also said to have arrived in Korea through the Mongols in the 14th century.〔 (Mandu ) at Doosan Encyclopedia〕 However, some researchers do not discount the possibility that manti may have originated in the Middle East and spread eastward to China and Korea through the Silk Road.〔 (Mandu ), Hankook Ilbo, 2009-01-21〕
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