Manti sauces for them. Manti sauce is the secret to the success of an oriental-style feast. Simple sauce recipes

There are many sauces for manti that make them juicier and enhance the taste of the filling.

Classic recipe

A classic of the genre is the oriental sauce “Shakarap”. It is based on ripe tomatoes with natural flavor enhancers, and also cumin, which adds a special taste and oriental flavor to the dressing.

Products:

0.5 kg of ripe and sweet tomatoes;

2 white onions;

3-4 cloves of garlic;

100 g sour cream;

a pinch of black and red pepper;

200 ml broth (meat);

1 pinch of cumin;

fine salt to taste.
Time: 20-25 minutes.

Number of calories: 57.

How to make classic sauce:

Chop the tomatoes finely and place them in a container of suitable size.

Peel the onion, garlic, chop. Add to tomatoes, adding black and red pepper and salt.

Pour in the meat broth, add sour cream and a pinch of cumin. Squeeze all the chopped products well and strain the sauce.

Tip: let the sauce sit for half an hour.

Sour cream sauces

Use more spices and herbs in sour cream sauces. You can add basil or parsley, replace the dill with green onions, add a pinch of suneli hops. There are plenty of options.

With mustard and herbs

Products:

60 g sour cream;

4 cloves of garlic;

60 ml fermented milk drink;

2 sprigs of basil;

a small bunch of dill;

parsley leaves to taste;

10 g soft mustard;

a pinch of black pepper.

Time: 20 minutes.

Number of calories: 104.

How to make sauce with mustard and herbs:

Grind the greens in a blender bowl. Sprinkle it with salt and mash until juice appears. Grate the garlic cloves and combine with herbs. Transfer the ingredients to a clean container and season well with ground pepper.

Combine mustard with fermented milk drink and sour cream, season, add herbs, garlic, mix everything. Cool the dressing before serving.

Note: prepare the sauce in advance; the aroma of herbs is noticeably more subtle in the infused dressing.

With hops-suneli and garlic

Products:

2-3 cloves of garlic;

green onions and parsley to taste;

a pinch of hops-suneli;

350-400 g sour cream.

Cooking: 20 minutes.

Calorie content: 96 kcal.

How to make the sauce

Using the flat side of a knife, crush the peeled garlic cloves and cut them into small pieces. Finely chop the green onion and leaf parsley.

Place the chopped ingredients in a bowl, sprinkle with suneli hops. Add sour cream, pepper, a little salt, mix everything. Cool the finished sauce in the refrigerator.

Options with garlic with khmeli-suneli and garlic

Dairy products used as a base go well with garlic. Choose greens according to your taste - you can take fresh dill and parsley.

With natural yogurt

Products:

200 g of natural yoghurt without sugar;

½ part of a large head of garlic;

75 ml olive oil.

Required: 15-20 minutes.

Serving: 55-60 kcal.

How to make sauce with natural yogurt:

Grind the peeled garlic cloves into a puree, then combine the garlic porridge with yogurt, beat everything with a mixer.

Add olive oil to the yogurt and beat again. Season to taste.

Note to the housewife: you should not put the garlic cloves through a press; it is better to grind them in a mortar.

With soy sauce

Products:

200-250 g sour cream;

20-25 ml soy sauce;

3 large cloves of garlic;

2 drops balsamic vinegar;

4-5 sprigs of dill.

Cooking will take: 10-15 minutes.

Calorie content: about 75 kcal.

How to make soy sauce sauce:

Literally grind peeled garlic into the porridge. Chop the dill very finely.

After this, combine the sour cream in a blender bowl with balsamic vinegar and soy sauce. Then add the garlic and dill and chop until smooth.

Note: you can make more sauce at once; it will “live” well for several days in the refrigerator.

Tomato sauce for manti

Tomato paste always plays the main role in this sauce; it also decorates the dressing with its color. It is very important what you add to the pasta. Onions, garlic, red and black pepper will give a good taste.

Oriental

Products:

150 g unrefined butter;

garlic (1 head);

30 g tomato paste;

a tablespoon (without a slide) of red pepper.

It will take 10-20 minutes.

Number of calories: 85.

How to prepare Oriental sauce:

It is good to heat the oil in a cauldron or frying pan with a thick bottom. While the oil is heating up, fry the grated garlic, tomato and red pepper in another frying pan.

Transfer the roast into a cauldron and mix well. Top manti with chilled tomato sauce.

Traditional

Products:

two heads of sweet onion;

2 tbsp. tomato paste;

a little refined oil;

3 bay leaves;

1 pinch of sugar;

a little salt;

1 pinch of pepper.

It takes 20 minutes.

Serving: 60-70 kcal.

How to make traditional sauce:

Chop the peeled onion into thin half rings. Heat refined oil in a cauldron (frying pan with a thick bottom), add onion and fry with constant stirring until soft.

Dilute the tomato paste with chilled water, pour the prepared mixture into the onion. Bring the sauce to a boil, add bay leaves, a pinch of sugar, and spices. Cool and serve with manti.

Note: the main thing is not to dry out the onion, it should be soft.

Onion-vinegar seasoning

Onion sauce not only looks luxurious, but also tastes great with the manti meat filling.

Products:

3 white onions;

1 bunch of leaf parsley;

5 stalks of green onions;

add suneli hops to taste;

1 pinch of black pepper;

salt to taste;

6% vinegar to taste.

It will take 15 minutes.

Calorie content: 65-75 kcal.

How to make Onion Vinegar Relish:

Cut the onion into very thin rings. Mix it with spices.

Lightly marinate the onion in vinegar to remove excess bitterness and make it piquant. Sprinkle chopped herbs on top of the onion rings.

Note: Let the sauce sit for 15 minutes before serving.

Tomatoes should be as ripe and sweet as possible.

It is better to use sour cream with low fat content.

Beat not with a mixer, but with a regular whisk.

Add vegetable oil drop by drop, whisking continuously.

No one has approved a detailed list of ingredients for manti sauce. You can give it a variety of flavors: make it tomato, garlic, sour cream or emerald green with fresh herbs.

Today we have put together for you a unique selection of the best and most proven sauces for manti. Manty is a delicious national dish of the northerners, loved not only in Siberia, but in many families throughout the country. But with the right sauce, this dish will be even tastier, more filling and appetizing! You will be surprised at how delicious manti can be, and we can bet: you have never eaten such delicious gravy before!

Did you know what manti eat with? The sauce for this ancient national dish of the northerners can be very different. You will be surprised, but in the North many people prepare sauce for manti very simply: dilute cool water and vinegar in a bowl, add a little black pepper... And you're done! Manti should be dipped into this liquid. Sauce for manti does not have to be complicated in technology; vinegar and water will be enough. Mmm, my mouth is already watering!

But this is not the only sauce for manti; there are also more complex and sophisticated options. Sauces can be based on tomato or sour cream; sauce for manti made from tomato paste, vinegar and onions is very popular, hot and spicy, with herbs and spices. Which one to serve your signature dish with and pamper your family is up to you to decide. And we will offer you the best, classic sauces for manti that cannot be found on the Internet! All of them have been tested by real housewives and tested by gourmets. We confirm: it will be delicious!

What sauce to prepare for manti

Do you know what real connoisseurs of Siberian cuisine use to eat their favorite national dish, and what sauces they use for manti? They know the most extraordinary recipes. If you think they eat it with sour cream, ketchup or, what’s more, mayonnaise - no, no, and no again! They are served hot and steaming with a piece of butter, and each is dipped in a special sauce for manti: sour cream, tomato or vegetables, vinegar or onion. The dish is not poured on the plate, but each individual portion is dipped before putting into the mouth. This is the real way to eat them!

What sauce to prepare for manti? A recipe with onions or vinegar, with sour cream or tomato, or maybe a sauce for manti made from sour cream and herbs or a classic Uzbek one? Our advice: try them all, one at a time. Especially if you often cook this Siberian dish. Taste each manti sauce - with vinegar, sour cream, onions and the rest - and then you can choose your favorite.

By the way, sour cream sauce for manti and other dressings can also be served with dumplings; it will also be tasty and will help you diversify your menu! An excellent option for those who do not have time to cook, but need to feed their family deliciously. While the water is boiling and the dumplings are cooking, you quickly make the gravy. Tasty and elegant, your family will be happy! Try making different sauces for manti, you are guaranteed to like the recipes!

Secrets of making sauces

So that you can be proud of your signature sauce, learn how to prepare it correctly. First of all, use clean, high-quality water for cooking: preferably purified, not boiled.

If the recipe calls for the use of vinegar, then use it according to your taste - either regular table vinegar or apple vinegar. But know that the authentic recipe follows exactly the most ordinary one; it is this that gives the gravy such a characteristic sourish-appetizing aroma.

If you are preparing sour cream sauce for manti, then choose the most natural, medium-fat, liquid sour cream. Homemade is generally an ideal option. And in general, the more natural and environmentally friendly the ingredients are, the tastier the manti will be! The sauce should be homemade, smooth and flavorful, using the highest quality homemade ingredients.

And the main secret is to cook with your soul! After all, your mood and thoughts are transferred to the dish you prepare. Therefore, cook with love and in a good mood, and you will be surprised how tasty and healthy it will turn out!

Manti sauce recipes

So, let's look at the best and simplest recipes for manti gravy, which you can easily prepare in the kitchen, right at home. We will offer you sauce for manti with vinegar, classic sauce for manti recipe with sour cream, tomato, Uzbek hot, sour cream and onion sauces, and you try, experiment and choose your favorite. We are sure that you will really like and find our recipes useful, and now you will know how to prepare manti sauce from the simplest and most affordable ingredients!

Classic manti sauce

How to prepare the most authentic, classic manti sauce with vinegar? Let's look at this classic recipe, which has been around for hundreds of years and has earned its popularity. It simply must be in your cookbook!

Calorie content – 120 kcal.

Required ingredients:

Vinegar – 2 tbsp;
Tomato paste – 5 tbsp;
Vegetable oil – 3 tbsp;
Finely chopped greens (cilantro, dill, mint) - a small bunch of the mixture;
Black pepper and paprika, marjoram, saffron, cardamom - a pinch;
Garlic – 4 cloves;
Salt to taste.

To make a delicious sauce for manti, follow the recipe step by step:

We will need two utensils: a frying pan and a bowl.
Place tomato paste in a bowl or large bowl, add vinegar and mix very well. Add 4 tbsp. water.
Throw in the garlic pressed through a press.
Then add salt and spices to taste, you can add your favorite spices.
Finely chop the greens and add to the pasta.
Mix everything very thoroughly.
Pour vegetable oil into a frying pan and heat it until it begins to smoke.
Pour the hot oil into the tomato mass and quickly mix thoroughly.
We put this beauty in the refrigerator and let it brew for half an hour.

An incredibly tasty classic sauce for your manti is ready. Bon appetit!

Tomato sauce for manti

Tomato sauce

What sauce do real gourmets eat manti with? Of course, with spicy tomato! This piquant tomato sauce with a spicy oriental aroma will win the heart of the most capricious eater! An exquisite sauce for manti made from tomato paste is made on the basis of tomato paste, vegetables, garlic, an obligatory component is fresh cilantro. You can add spices here at your discretion, and also “play” with seasonal vegetables. If you are thinking about what sauce to prepare for manti, here is the ideal option for you.

Calorie content – 120 kcal.

To prepare the sauce, you need the following ingredients:

Natural tomato paste – 100 gr.;
Sunflower oil – 2 tbsp;
Cilantro, dill - half a bunch;
Red onion – 1 head;
Garlic – 4 cloves;
Bell pepper – 1 pc.;
Large tomatoes – 2 pcs.;
Vinegar – 1 tbsp;
Spices, salt - to taste.

Prepare tomato sauce for manti, classic recipe:

We clean the onion and chop it very finely, without being lazy.
Pour boiling water over the tomatoes to easily remove the skin. Then we grind them through a sieve or simply chop them with a knife. The riper and juicier the tomatoes, the better, we need to make a paste.
We peel and grind the garlic using a crusher.
Peel the bell peppers and chop them as finely as possible.
Wash the dill and cilantro, let dry slightly and chop.
Pour oil into a large deep frying pan and throw in a mixture of onions, garlic and pepper - all the vegetables except tomatoes. Fry over high heat, stirring frequently with a wooden spatula.
Add salt, spices and herbs, and then the tomato mass. Turn the heat down and simmer the mass.
Add tomato paste and vinegar; if it’s too thick, add a little water.
Simmer the aromatic mixture for 5-7 minutes.

The finished gravy should cool and set in the refrigerator, and then it can be served. This delicious gravy will amaze your guests and make dinner incredibly delicious!

Hot Uzbek sauce

Uzbek sauce

Classic Uzbek sauce for manti is often prepared in different regions of our country, especially in the east and north. Try it too, this unusual taste will significantly diversify your menu and will pleasantly surprise you. It is unusual and exotic, light and dietary. And it does not require any heat treatment, which means it can be made in a hurry while the main dish is being prepared. You will love this sauce for manti: the Uzbek recipe will not require extra time, and its unusual taste will pleasantly surprise guests. Ideal for a holiday, a romantic dinner, or just to pamper the family!

Calorie content – 90 kcal.

This manti sauce is delicious and simple, made from the following simple ingredients:

Medium fat kefir – 100 g;
Natural yogurt – 100 gr.;
Dill, cilantro, parsley, mint - a little of everything;
Garlic – 3 cloves;
Black pepper, spices, herbs - a pinch;
Salt to taste.

Recipe:

Prepare a large, convenient container - a ceramic bowl works best.
Pour kefir and yogurt into a bowl, stir them thoroughly with a wooden spoon to form one homogeneous mass.
Finely chop the greens: cilantro, mint, dill and parsley. The smaller the better. Add the greens to the milk mixture.
Peel the garlic and crush it using a crusher. Add to the white mixture.
Throw in a little black pepper, your favorite oriental spices. For example, marjoram, cardamom, thyme, even a ready-made “khmeli-suneli” mixture are suitable. Add some salt, but be careful not to over-salt.
Stir the mixture thoroughly again and let it sit in the refrigerator. Stir again before serving.

We take freshly cooked, hot manti directly with our hands, spoon the sauce on top, and put it in our mouth. This is an indescribable taste!

Manti sauce made from sour cream and herbs

Sour cream and herbs sauce

You will love this simple and deliciously delicious manti sauce with vinegar, sour cream and herbs and start making it every day. This amazing sauce for manti is universal; it’s delicious even just to dip pieces of carrots, celery or French fries into. Manti sauce made from vinegar and garlic with sour cream is suitable for meat and cutlets, vegetables and cabbage rolls, even for barbecue! Available at any time of the year, and the ingredients can be found in every refrigerator. By the way, for any other dishes sour cream can be replaced, then there is no need to add salt to the dressing. But for Siberian manti you only need to cook with sour cream!

Calorie content – 121 kcal.

Dish components:

Full-fat sour cream, natural – 200 gr.;
Fresh garlic – 4 cloves;
Dill, cilantro, parsley - several branches each;
Fresh green onions - 3 feathers;
Khmeli-suneli spice mixture, or your favorite spices – a pinch;
Salt - to taste;
Vinegar or lemon juice – 1 tsp.

Among other sauces for manti, this dressing is the simplest and most uncomplicated. Cooking step by step:

Take sour cream and pour it into a large ceramic bowl. The more natural and fatty the sour cream, the more real and authentic your gravy will be, and the tastier the result will be.
Peel the garlic and finely chop it with a knife. Here, according to the recipe, it is important to chop the garlic, and not to press it through a crusher: tiny pieces should remain, and not a liquid pulp.
Add chopped garlic to sour cream.
We wash the greens and soak them in cold water for 15-20 minutes, so all harmful impurities are removed from them. After this, rinse the greens again and place them on a towel to dry.
When the greens dry out, chop them very finely, especially parsley, so that you don’t get any leaves or large pieces. Add the chopped mixture of dill, onion, parsley and cilantro to the sour cream mixture.
Now add spices, spices and salt, mix thoroughly and put in the refrigerator to cool and brew.

After just 15-20 minutes, you can pour the white, aromatic dressing into a beautiful saucepan and serve. You can dip each piece directly into the saucepan, or you can spoon the cold mixture onto the hot, steaming manti and put it in your mouth. It's incredibly delicious!

Onion vinegar sauce

This is a true classic: a flavorful, spicy onion sauce that makes your mouth water just from the aroma. This is a rather complex sauce, the homeland of which is Kyrgyzstan, where they know a lot about tasty and gourmet food. This is an unusually tasty gravy that will go well with manti and, and in general will be an unexpected discovery for every housewife. You've definitely never made a sauce like this in your kitchen before!

Calorie content – 100 kcal.

Ingredients:

Meat broth, ideally veal, but pork and even chicken can be used – 300 g;
Onions – 2 heads;
Carrots – 1 pc.;
Garlic – 7 cloves;
Tomato paste – 100 gr.;
Greens - two bunches of the mixture;
Salt - to taste;
Khmeli-suneli – 2 tsp;
Vegetable oil – 2 tbsp;
Flour – 1 tbsp.

Step by step recipe:

Place the pan with the prepared meat broth on the fire and let it simmer slowly.
Peel two onions and cut into half rings. You don’t have to try too hard here, we’ll throw the onion away later anyway - we just need it to give its juice and aroma to the broth.
We don’t take all the garlic, but only 4 cloves. The remaining 3 will be useful to us later. We also peel this garlic and cut it coarsely - about three to four pieces for each clove.
Throw the onion and garlic directly into the pan and let them cook.
We peel the carrots, cut them into large rings and also throw them into the broth to cook.
Salt the broth carefully so as not to oversalt. It's better to add salt later.
We tie one bunch of greens with natural thread and throw it into the broth. The second bundle will be useful to us a little later.
In such a rich form, the meat broth should simmer slowly for half an hour, maybe even 40 minutes; there is no need to rush here. The fattier and richer it is, the tastier your manti sauce will be!
After the broth with all the vegetables has boiled properly, we filter it through cheesecloth. Now we only need liquid from it, and all the vegetables and herbs have already given up everything we needed - we throw them away.
Take a large, deep frying pan and place it on medium heat.
Pour sunflower oil into this frying pan and heat slightly.
Add flour, dissolve it in oil and sauté for a couple of minutes.
Then add tomato paste. Stir the mixture.
Garlic (three cloves that are left) – peel and pass through a garlic press. Place in a frying pan with tomato paste.
Chop the greens (the second remaining bunch) as finely as possible. Add to the tomato paste in the frying pan.
Pour our broth into the pan and stir thoroughly. Add suneli hops and taste for salt. If necessary, add more salt.
And our manti sauce is almost ready, all that remains is to simmer it. Place low heat and simmer the mixture for 5-7 minutes.

Serve it hot and enjoy the incredibly refined, complex and multifaceted taste. This manti sauce will become your calling card, and all your girlfriends will simply beg you to give them the recipe!

Gravy for manti from onions and carrots

Manti

What other unusual and tasty sauce could you make for manti? This recipe with carrots and onions is what you are looking for. If all other sauces for manti seem too unusual and too exotic to you, then you will like this vegetable sauce for manti made from sour cream, tomato and carrots. It’s quite easy to make, you’ll definitely have the ingredients in your refrigerator all year round, and the taste will be harmonious and very rich. This is a very tasty sauce for manti, see for yourself!

This gravy for manti contains 130 kcal.

To prepare sour cream and tomato sauce for manti at home, you will need the following ingredients:

Tomato paste – 2 tbsp;
Full-fat sour cream, homemade – 150 gr.;
Vegetable oil – 2 tbsp;
Ripe, juicy tomato – 2 pcs.;
Yellow onions – 2 pcs.;
Small carrots – 1 pc.;
Garlic – 3 cloves;
Sweet pepper, ideally orange – 1 pc.;
Khmeli-suneli – 1 tbsp. (incomplete);
Dried herbs, mixture (dill, basil, parsley, cilantro) – 1 tbsp;
Salt to taste.

Now we are preparing a delicious sauce for manti: the recipe should be followed step by step.

We clean the onion and chop it finely, without being lazy, into neat pieces.
We peel the garlic and press it through a press, but it’s better not to be lazy and chop the garlic very finely with a knife.
Pour boiling water over the tomatoes, then easily peel them. We chop the tomatoes finely, grinding them almost into pulp.
Peel the carrots and grate them on a medium grater.
Wash the pepper, cut it in half and remove the seeds, as well as all inedible parts. Then cut the pepper into neat small cubes.
When all the vegetables are prepared and finely chopped, we begin to prepare the tomato-sour cream sauce for the manti.
Take a large frying pan or a spacious saucepan with a thick, durable bottom and put it on the fire. Pour in sunflower oil. Let's make the fire big, don't be afraid.
Throw in the chopped onion, carrots and pepper and fry over high heat, stirring constantly with a wooden spoon. Make sure that the onions and carrots do not burn, especially around the edges of the saucepan.
Add fresh tomato paste and rich sour cream, and if you think it’s too thick, you can add a little water. And if there is some meat broth in the house, then pour a couple of tablespoons of it. This will make it even richer and tastier.
Then add chopped aromatic garlic and a mixture of khmeli-suneli spices, dried herbs and salt. Stir the mixture and taste for salt, try not to oversalt so as not to spoil the gravy. It’s better to add salt later, it’s never too late.
Simmer the aromatic tomato sauce for manti from sour cream and herbs over low heat for about five minutes. Stir, let it evaporate and gurgle slowly, but do not let the mixture boil.

This appetizing and delicious manti sauce can be served hot, warm or cold, but it’s still tastier and more appetizing when it’s freshly prepared. Take a little of this hot, thick mass and try it: it’s incredibly delicious!

Conclusion

Delicious and satisfying sauce for manti made from onions and carrots, vinegar with onions and black pepper, sour cream with herbs and the fresh aroma of spices, spicy tomato sauce for manti... An incredible variety of tastes and aromas!

Try cooking this unusual dish in different variations and you will fall in love with it. At first, it may seem complicated, but your guests will be crazy about your cooking, and your beloved man will love you even more, because this dish with the right gravy is a real love potion, you’ll see! Cook with your soul, don’t be afraid of culinary experiments, and cook with all your heart. try the most unusual combinations of tomato, sour cream, onions and spices, herbs and vegetables, and you will be surprised at how these products will help turn familiar dishes into new gastronomic sensations. After all, eating delicious food doesn’t mean it’s expensive at all, and in any home kitchen, every skillful housewife can prepare a delicious and exquisite dish of truly restaurant quality!

Sauce for manti. 7 proven sauce recipes

There are many recipes for making manti. But by themselves they do not provide so much pleasure. Manti requires sauces. Each nation serves its own sauce. Mustard and garlic on kefir, sour cream and vinegar... There are many of them, it is simply impossible to list them all in one article.

We offer the most popular sauces of different nations.

Siberian vinegar sauce
The peoples of the Far North and Siberia prefer manti sauce with vinegar.
Pour cold boiled water into the bowl and add 2 tablespoons of vinegar.
Many will also shake the pepper. Manti served with butter,
and then you grab one of these and dip it in vinegar sauce and into your mouth.
Yummy! Can't put it into words.

The next sauce needs more ingredients

In a deep saucepan, heat 150 g of vegetable oil until the first smoke.
In a small frying pan, mix 1 tablespoon ground red pepper, 1 tablespoon tomato paste and 6-8 cloves chopped garlic.
Pour hot oil over all this and mix thoroughly. Let it brew.
When the manti are steamed on a platter, brush each one with this sauce and you will feel the fabulous taste.

This sauce is perfect for.

In 300 gr. of the finished broth, add 2 finely chopped onions, 3 cloves of garlic, pour in 100 g. Tomato juice and 2 bay leaves bring this mixture to a boil.

Let it simmer for 20 minutes. Then remove from heat and
add red and black pepper, dill.
Let it brew. When the broth has cooled completely, it should be strained.
And add 2 tablespoons of vinegar to the strained
and 50 gr. ghee.

This sauce is served with all types of manti. Eat and admire.

The main requirement: to prepare the sauce you need fresh fatty
sour cream and herbs “fresh from the garden.”

Peel the garlic and chop it as finely as possible. It should remain in pieces.
Place in a deep bowl. We add finely chopped green onions and parsley to the garlic so that it doesn’t get boring. Sprinkle all this generously with spices.
Khmeli-suneli is very suitable.
Add 500 gr. sour cream and mix everything very thoroughly.
Salt, pepper and put in the refrigerator for 15 minutes.
With this sauce you can not only eat manti,
but you’ll be happy to eat the crackers too.

Finely chop the tomatoes, bell peppers, parsley and cilantro with a knife.
Add finely chopped garlic, hot cassis and black pepper.
Mix everything.
If the sauce is too thick, you can thin it
tomato paste or tomato juice diluted with water.
For taste, you can squeeze a little lemon juice.
Spicy, spicy sauce for all types of manti

Peel the bell and hot red peppers and garlic. Grind with a blender or meat grinder.
You need to heat the oil and fry the chopped tomatoes.
Put the resulting mixture of garlic and pepper, add dill and parsley,
fry for another 4-5 minutes.
Before removing from heat, add salt and vinegar.

Note: The sauce should be thick.
It is added to various soups and served with some main courses.

Uzbek sauce for manti

We use what we have on hand - kefir, yogurt, katyk or yogurt
to which you need to add finely chopped garlic, salt and black pepper.
You can add greens - cilantro, parsley, etc.
great for .

Note that when people use the sauce, most try to dab or poke it into it. Some people simply pour sauce over the manti. But it's not right!
You need to take the manti with your hands, carefully bite the top and put the sauce inside the manti with a small spoon.
And the juices inside, combining with the sauce,
will bring heavenly pleasure. Believe me.

All of these sauces go great with.

Bon appetit!

Recipe from the site

Manti sauce: 4 basic recipes

Manti is a meat dish that is very similar to our dumplings.
However, the difference between them is significant.
The filling of dumplings is minced meat with onions, and the filling of manti is minced meat and onions.
In addition, manta rays are larger in size. But they are incredibly tasty, especially with sauce!

Sauce for manti: fermented milk recipe
Compound:
Mixture of greens (basil, dill and parsley) - 1 bunch
Garlic - 2 cloves
Ground black pepper - to taste
Table mustard - 1 tsp.
Sour cream - 3 tbsp.
Katyk (fermented milk drink) - 3 tbsp.

Preparation:
We try to chop the greens as finely as possible. Then grind it with salt.
Finely chop the garlic and add to the greens. Sprinkle everything with ground black pepper, pour mustard, katuk and sour cream.
Mix well.

Sauce for manti: Shakarap
Compound:
Tomatoes - 500 g
Bulbs - 2 pcs.
Garlic - 3-4 cloves
Ground red pepper - to taste

Zira - to taste
Salt - to taste
Broth - 300 ml
Sour cream - 100 g
Preparation:
Mix all the products in a certain sequence.
First chopped tomatoes, then chopped onions, chopped garlic.
Sprinkle everything with salt, fill it with broth, add sour cream.
At the end, season with ground pepper, cumin and mix.

Let the container with the ingredients sit for half an hour.
After we squeeze it out with our hands, we pour the released juice into a gravy boat.
This is Shakarap!

Sauce for manti: Santan
Compound:
Vegetable oil - 150 g
Garlic - 7 cloves
Tomato paste - 1 tbsp.
Ground red pepper - 1 tbsp.
Preparation:
Pour the oil into a frying pan or cauldron and heat it until
until it gets hot. You can find out that it has reached the required stage by
seeing a little smoke. While the oil is heating up, put it in another frying pan.
add finely chopped garlic, ground red pepper and tomato paste.
Once the oil is ready, pour in the rest of the ingredients.
Mix everything thoroughly and set aside from the heat.
Place the manti on a dish and serve.
Top them with the prepared sauce.

Onion sauce for manti
They believe that this sauce is primordial, the same one
with which manti was served many centuries ago.

Compound:
Onions - 2 medium heads
Tomato paste - 2 tbsp.
Sunflower oil - to taste
Salt - to taste
Bay leaf - 3-4 leaves
Sugar - to taste
Ground black pepper - to taste
Preparation:
Cut the onion into thin half rings.

Pour vegetable oil into a frying pan, heat it up,
fry onion half rings in it until golden brown.
It's important not to overdo it here. The onion should not get too fried.
Dilute tomato paste with water, stir until smooth.
and add to the onion. The liquid should cover it completely.
If necessary, add more water directly to the pan.
Bring the mixture to a boil, add sugar, salt, bay leaf and ground pepper.
Immediately turn off the sauce and cover the pan with a lid.
Leave until completely cool.

Vinegar-based sauces have a pungent taste. They are used for preparing cold appetizers, salads, and they are also suitable for meat dishes. It is better to use wine or fruit vinegar. When reading recipes, don’t forget about!

A very tasty salad dressing, I received the recipe from a friend who is a chef at an Italian restaurant. This sauce is prepared quickly and can be prepared immediately before dressing the salad, or it can be stored in advance in the refrigerator for up to 1-2 days.

Olive oil - 150 g
Vinegar (balsamic “Aceto balsamico di Modena”) - 100
Mustard (with grains) - 1-2 tsp.
Salt (to taste)
Spices (aromatic herbs for salads) - 1-2 tsp. “Aromatic herbs” spice for salads - dill, parsley, basil, chives.
Honey (optional) - 1 tsp.
Pumpkin oil (optional) - 1-2 tsp.
Black pepper (ground, to taste)

Mix all the listed ingredients until smooth. Before each salad dressing, the sauce must be shaken.

Recipe 2: Garlic sauce with vinegar and soy sauce

Finely chopped garlic 2 tablespoons
Vinegar ½ cup
Soy sauce ¼ cup

In a small bowl, combine minced garlic, vinegar and soy sauce. Store in the refrigerator for up to 3 days.

Recipe 3: Horseradish sauce with vinegar

Horseradish (Root) - 300 g,
vinegar 9% - 250 g,
water - 450 g,
sugar - 20 g,
salt - 20 g

Grind the peeled, washed horseradish on a grater or grating machine, then lightly chop it with a knife, put it in a bowl, pour boiling water over it, and cover the bowl with a lid. When the horseradish has cooled, add vinegar, salt, sugar and stir. The sauce is served with cold and hot meat and fish dishes.

Recipe 4: Chinese Sweet and Sour Sauce

Sugar 1.5 tablespoons
Vinegar 2 tablespoons
Soy sauce 1 tablespoon
Tomato puree 1 tablespoon
Orange juice 3 tablespoons
Corn flour 1 teaspoon

Place sugar, vinegar, tomato puree, soy sauce and orange juice in a ladle. Mix flour with 4 tablespoons of water and also add to the ladle.
Bring the sauce to a boil over low heat, stirring constantly.
Serve hot - this sauce goes well with roast pork, chops, etc.

Recipe 5: Béarnaise sauce with vinegar

egg yolks – 3 pcs.
1 shallot
3 tbsp. l. dry white wine
120 g softened butter
salt, ground white pepper
tarragon and chervil without leaves - a few sprigs
white wine vinegar - 3 tbsp. l.

Boil a mixture of dry white wine, wine vinegar, 1 chopped shallot and several sprigs of tarragon and chervil without leaves in a saucepan over medium heat. The mixture should evaporate by two-thirds.
Remove the sprigs of greenery and strain the sauce. In a separate bowl, beat the yolks with 1.5 tsp. cold water. The mass should turn white and become foamy. Mix with the evaporated mixture and place the pan in a water bath. Continue whisking the sauce until the mixture thickens. Remove the pan from the bath and let the mixture cool slightly. Whisking constantly, gradually add 120 g of softened butter, spoon by spoon. Add the chopped tarragon and chervil leaves and reduce the sauce a little, seasoning it with salt and ground white pepper to taste. Serve the sauce warm. It goes well with grilled beef or veal.

Recipe 6: Mojo sauces with vinegar: green and spicy

For green mojo:

120 ml extra virgin olive oil
1 bunch of green onions
3 cloves garlic
1 tsp. ground cumin
3 tbsp. l. wine vinegar

For the spicy mojo:

120 ml olive oil
1 pickled sweet pepper
3 cloves garlic
1 tsp. ground cumin
1 tsp. ground hot pepper
1 tsp. salt
2 tbsp. l. wine vinegar

Prepare spicy mojo. Grind the pickled peppers into a puree. Peel and chop the garlic. Mix the puree with garlic, add salt, cumin and hot pepper. Mix well.

While whisking, pour in the vinegar and olive oil.

Prepare green mojo. Wash the onion, dry it and grind it into a puree with a pestle. Peel the garlic, crush it with the flat side of a knife, then chop it. Add garlic and cumin to the onion puree. Mix. Continuing to stir, pour in the vinegar and olive oil.

Serve sauces with boiled potatoes, pasta or fresh white bread.

Recipe 7: Red Sweet and Sour Sauce

– 2 tablespoons (spicy) ketchup
- 1 tablespoon soy sauce
- 1 tablespoon sesame (or any vegetable) oil
- 250 ml chicken broth (or water with bouillon cubes)

- 1 tablespoon sugar
- red adjika - to taste (minimum - 1 teaspoon)
- corn starch (about 1 tbsp)

Bring sugar and vinegar to a boil and bring to a light golden color (this is how caramel is formed, be careful - do not burn, stir constantly), then add broth, ketchup, soy sauce, vegetable oil and adjika (be careful: caramel may splash at this moment - do not get burned!). If you want to give a rich red color to your sauce, add 1 tbsp. spoon of tomato paste. Boil and thicken slightly with cornstarch (diluted in 2 tablespoons of water).

Recipe 8: Yellow sweet and sour sauce

The simplest option.

— 1 jar of canned pineapple (±230g.)
- 1 tablespoon of wine (or any other) vinegar
- 1 tablespoon sugar

Separate the juice from the pineapple pieces, chop the pieces (VERY small cubes).
Make caramel from sugar and vinegar, quench with pineapple juice, and boil a little. Add chopped pineapple and cook a little more until slightly thickened.

In case you want to serve these sauces hot (for example, with meat), you can add more vegetables, cut into strips, for example, carrots, paprika, onions... And, of course, you can add just a little garlic (1 clove) - to emphasize flavor nuances. Don't overdo it! We are NOT making garlic sauce!

Recipe 9: Pepper Sauce with Dijon Mustard

2 egg yolks
salt pepper
125 ml vegetable oil
2 teaspoons lemon juice
1 teaspoon Dijon mustard
2 teaspoons Worcestershire vinegar
2 tbsp sour cream
1 pinch thyme

Whisk the egg yolks with salt, pepper, lemon juice, Worcestershire sauce and mustard until smooth. Slowly stir the butter into the mixture using a mixer. Mix with sour cream and thyme. If the sauce is too thick, add a small amount of vinegar diluted with water to the sauce.
The sauce will be an excellent dressing for a salad mix or will perfectly complement a beef chop.

Recipe 10: Manti sauce with vinegar - pickled onions with spices

Perhaps the most traditional addition to manti is vinegar. In order to make vinegar-based manti sauce, you will need to add onions and spices to it. Just like everything ingenious. Onions marinated in vinegar and spices go very well with both dough and meat; I highly recommend this recipe for manti sauce. Ingredients:

Vinegar (6% or essence) - to taste.
Cold boiled water
Onion – 1 large head
Parsley and green onions - 1 small bunch each
Black pepper, salt, spices – “Khmeli Suneli”

This recipe for manti sauce is made with vinegar and onions. It is better to use vinegar without additives, or in extreme cases, only with lemon. All other additives (for example, wine and any other) will not be very suitable for this sauce recipe. The next point is that to prepare this sauce for manti, you need a good and large onion, without any separation or layering, since the onion will need to be cut very, very thinly, which is difficult to do with a clogged onion.

We cut our large onion very thinly into half rings. Particular attention is paid to thickness; it is better to remove all thickly sliced or poorly sliced half rings, since their presence in our sauce will be unnecessary.

Place perfectly thinly sliced onion half rings in a deep bowl, sprinkle generously with black pepper, suneli hops and a little salt, after which we pour it all with a small amount of vinegar.

The resulting mixture is diluted with cold boiled water. As an option or advice (especially for those inexperienced in diluting vinegar), I could recommend diluting the vinegar with water in a separate container, and only then pouring the prepared solution on the onion and spices...

Finely chop a small amount of parsley and green onions, sprinkle our sauce on top, let it sit for 10-15 minutes (so that the onions have time to marinate), and our manti sauce is ready to serve.

Notes: When using sauces for manti, people usually try to dip or poke the manti into the sauce, and some people pour manti sauce on it. Both are wrong! Accordingly, the advice: take the manti with your hands, bite the upper part of it, and with a spoon put our sauce inside the manti, and be sure to get the pickled onion inside the manti!

Recipe 11: Sesame Rice Vinegar Sauce

– 50 gr. 3-5% rice vinegar,
– 50 gr. shoyu soy sauce,
– 30 gr. sesame seeds (light)
– 20 gr. mirin rice wine.

Combine shoyu soy sauce in a glass container with rice vinegar. Then pour in the mirin and add sesame seeds. Carefully move, cool and serve. Can be stored in the refrigerator for no longer than a month.

Recipe 12: Amazu Sweet Rice Vinegar Sauce

– 60 gr. rice vinegar,
– 40 gr. Sahara,
– 2 gr. salt.
Pour the rice vinegar into a small saucepan and place over low heat. Add salt and sugar, stirring continuously, and cook until the grains are completely dissolved. Allow to cool and serve.

Recipe 13: Rice Vinegar Shrimp Sauce

3 tbsp. l. soy sauce
1 tbsp. l. rice vinegar
1 tbsp. l. orange juice
2 tsp. sesame oil
2 tsp. honey
1 clove garlic, minced
1.5 tsp. chopped ginger root

Combine the ingredients for the sauce and mix. Serve the shrimp on a platter lined with curly parsley or salad.
Mix the first four ingredients, leave for 10-15 minutes or a little longer, place slices of raw salmon on a dish and pour the sauce over them, sprinkling with finely chopped green onions.
Mix soy sauce, rice vinegar, sesame oil and grated ginger. Sesame oil adds a unique finish to the dish, but salmon itself is quite fatty, and therefore the presence of oil in the sauce is not necessary.

And some more recipes for sauces with vinegar

Salad dressing. Salt and sugar are dissolved in 3% vinegar. Then add ground pepper, vegetable oil and; mix well. Used for salads and vinaigrettes.

Mustard dressing for salads. Grind mustard, salt, sugar, ground pepper and boiled egg yolks well. Then, with continuous stirring, vegetable oil is gradually introduced. Before finishing beating, add vinegar.

Vegetable marinade with tomato. Carrots, onions, white roots are cut into strips and sautéed in vegetable oil, tomato puree is added and sautéed for another 7-10 minutes. After this, add fish broth or water, vinegar, allspice, cloves, cinnamon and boil for 15-20 minutes. At the end of cooking, add bay leaf, salt, and sugar. Hot marinade is poured over fried fish.

Vegetable marinade without tomato. Carrots, onions, and white roots cut into strips are sautéed in vegetable oil until completely soft. Then add vinegar and allspice.