What sauce to prepare for manti. Choosing sauce for manti. Onion vinegar sauce

Manti is an incredibly popular and very common dish originating from the East. Usually served with some kind of sauce, which is designed to diversify the taste of the original dish, or give it additional juiciness. There are a lot of ways to prepare sauces for manti and below you can find the most delicious, in our opinion, of them.

Santan sauce for manti (Almaty)

Ingredients

vegetable oil - 150 g
garlic - 6–8 cloves
tomato paste - 1 tbsp. spoon
ground hot red pepper - 1 tbsp. spoon

Preparation

Heat vegetable oil in a small saucepan (until it starts to smoke). Separately, in another saucepan (or small frying pan), mix finely chopped garlic, tomato paste and pepper. Pour hot oil into the prepared mixture and stir, then let our sauce (santan) stand aside and infuse. When the manti are ready, place them carefully on a large round or oval dish and spread a thin layer of our sauce on top of each manti. The taste of manti is fabulous. For manti, you can also use sour cream with garlic or soy sauce, to which chopped herbs (dill, parsley, cilantro) and red pepper are added to taste. Bon appetit.

Manti sauce made from sour cream and herbs

Ingredients:

Sour cream (fat content not less than 15%) – 500 gr.
Garlic – 1 large head
Parsley and green onions - 1 small bunch each
Black pepper, salt, spices from the meat market (you can use Suneli Khmeli)

Preparation

To prepare this sauce for manti, it is recommended to use high-quality sour cream with a fat content of at least 15%, since it is the basis of this sauce. Another recommendation would be to use only fresh (not cured in the refrigerator) herbs for the sauce, since stale herbs can be the fly in the ointment that will negate all your efforts. Sour cream somehow especially sets off the musty smell of stale herbs... If you don’t have fresh herbs, it’s better to use frozen herbs!

So, peel the garlic and chop it as finely as possible. You shouldn’t squeeze the garlic or grate it; you want the garlic to remain in pieces. Place the chopped garlic in a deep plate (with the expectation that it will contain 500g of sour cream), finely chop the green onions and parsley, and add them to the garlic.

Sprinkle generously with garlic, green onions and parsley with spices. Spices in this sauce are also an important component. Place a 500 gram package of sour cream on our plate, mix everything thoroughly, after which you need to add a little salt and pepper to the sour cream, and mix thoroughly again.

Then lightly sprinkle with spices and a small amount of chopped herbs (this is done for beauty if you plan to serve the sauce in the same plate in which it was prepared). The fully prepared manti sauce must be put in the refrigerator and allowed to stand there for at least 15 minutes before you serve it.

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, advice: we take the manti with our hands, bite into its upper part, and with a spoon put our sour cream and garlic sauce inside the manta, and be sure to get a piece of garlic inside the manta! Since the recipe for this manti sauce is my invention, I will be very glad to receive feedback from you!

Hot Uzbek sauce

Preparation

Blend or finely chop 2 medium-sized onions in a blender, squeeze out 2 cloves of garlic, ground pepper and bay leaf, mix a pinch of cumin with 0.5 tbsp. tomato juice. Boil 1 glass of meat broth, add tomato juice with spices and cook over low heat for 20 minutes. Before finishing cooking, add a piece of butter, 50 grams, and a tablespoon of vinegar. Let it brew under the lid and serve the sauce with the manti.

Another recipe for Uzbekistan’s favorite sauce. They prepare it on the basis of katyk, a local fermented milk product, but in our conditions it can be successfully replaced with yogurt or kefir; unsweetened yogurt is also perfect. Squeeze a few cloves of garlic into the mixture, add chopped cilantro or parsley, salt and ground pepper to taste.

Tomato sauce

Ingredients

Tomatoes 5–6 pcs (or 400 g peeled tomatoes in their own juice)
onion 0.5–1 pcs
garlic 2-3 cloves
sugar (to taste) 1 tsp.
fresh or dried herbs (basil, parsley, cilantro, thyme, rosemary, etc.)
olive oil
salt, freshly ground pepper

Preparation

Wash the tomatoes. Make a cross-shaped cut on the side of the stalk and lower it into boiling water for 1–2 minutes. Transfer to ice water and remove skins. Cut the tomatoes into large cubes.

Peel the onion and chop finely. Peel and chop the garlic or pass through a garlic squeezer. Heat olive oil in a saucepan or frying pan, add onion, lightly salt and pepper and fry until soft. Add chopped garlic clove and fry for 1 minute.

Add chopped tomatoes (or tomatoes in their own juice along with juice). Simmer over high heat, stirring and kneading with a wooden spoon, until excess moisture evaporates, 3–5 minutes. Add salt, sugar and pepper.

If desired, add dried or fresh thyme, or rosemary (or other dried herbs). Stir the sauce and simmer over low heat for 10–15 minutes.

Advice. Thyme, rosemary (and any dried herbs) are added to the sauce at the beginning of the stew.

Fresh thyme sprigs should be tied into a bunch so that they can be easily removed from the sauce after cooking. Fresh herbs (basil, parsley or cilantro) are added at the end of stewing. Add chopped herbs and the remaining chopped garlic clove. Stir the sauce and remove from heat.

Season the finished sauce to taste, adding, if necessary, a little salt, sugar or freshly ground pepper.

Chinese sauce

Everyone loves manta rays. The dish is affordable, easy to prepare and very tasty. Manti can be eaten with any sauce: mayonnaise, ketchup, you can dip them in sour cream or melted butter. There are also many sauce recipes for them.

Ingredients

30 ml soy sauce
0.5 tsp. rice vinegar (apple cider vinegar works well)
0.5 tsp. sesame oil
1 tsp. fresh ginger, chopped very finely

Preparation

Take soy sauce and heat it a little in a water bath. Then pour it into a bowl and gradually add sesame oil into it, mix everything thoroughly. Pour black rice vinegar into the resulting mixture and stir until the mixture is completely homogeneous. Place chopped ginger into the prepared mixture. If desired, add salt, but usually the saltiness of the soy sauce is enough, and then mix everything thoroughly again. Pour the finished sauce into cups for dipping the manti. In addition to manti, this sauce can be served with other dishes.

Spicy mustard sauce

Compound:

butter – 40 g;
table mustard – 40 ml;
flour – 35 g;
sour cream – 20 ml;
broth – 0.5 l;
lemon juice – 20 ml;
yolk – 1 pc.;
salt, sugar, dill - to taste.

Cooking method:

Mix mustard with sour cream and lemon juice. Grind the sugar with the chicken yolk. Mix the yolk and sour cream and mustard mixture. Melt the butter in a frying pan and fry the flour in it. Pour the broth into the pan in a thin stream, whisking it at the same time. Add some salt, add finely chopped dill if desired, and cook for 2 minutes. Remove from heat and let stand for a while.

Add the mixture of sour cream, mustard and egg, beat with a whisk or mixer. It is important that no egg white gets into the dish, as it will immediately curdle and spoil the taste and appearance of the sauce.

This delicate mustard sauce is versatile. However, you need to cook it carefully to prevent the yolk from curdling. In addition, eggs should only come from healthy chickens. If you are not sure about the quality of the eggs you purchased, you should avoid making mustard sauce according to this recipe.

Mustard sauce is one of the universal savory seasonings. Its spiciness can be easily varied by reducing or adding the amount of mustard. You can serve mustard sauce with manti, as well as fish, meat, and vegetables.

Onion-vinegar sauce

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

Ingredients:

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.

Preparation

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.

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.

Spicy radish sauce

Ingredients:

Radish - 500 g.
Tomatoes - 2–3 pcs. (or 100–150 g of tomato puree)
Pickled cucumbers - 2 pcs.
Onions - 2 pcs.
Garlic - 1 head
Green bell pepper - 2 pcs.
Zhusai (fragrant onion) - 8–10 stalks
Bay leaf - 2–3 pcs.
Broth - 300 g.
Paprika, ground black pepper, salt to taste

Preparation

Peel the radish, wash it, rub it through a fine grater, squeeze out the juice.
Cut the tomatoes into thin slices, finely chop the garlic, onion, green pepper, zhusai, herbs, finely chop the pickles.
Place all products in the broth, add bay leaf, pepper, cook for 15–20 minutes.
Cool the broth, strain, season with vinegar and radish juice.

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!

Secrets of making sauces

Initially, sauces were used to somehow diversify the taste of the same dishes or to make them more digestible. The sauce is a serious dish, and the approach to its preparation must be appropriate. Here are 4 tips you can follow to take your sauce-making skills to the next level.

Dishes

The quality of the cookware you use is just as important as the quality of what you put in it. When preparing sauces and gravies, heavy frying pans and pots with thick walls are just what you need. Light and very thin products will only contribute to faster heating, which will ultimately lead to intense evaporation of the liquid or burning of the ingredients.

Fire

Almost no sauce is complete without garlic or onions. Most recipes recommend frying them until golden brown and tender. To achieve the desired color and texture, it is important to set the heat correctly at the very beginning. If the flame is too high, the vegetables will quickly char and the base of the sauce will only be a charred mass with a pronounced burnt taste. Our goal is a balanced background flavor, and this can only be achieved by using low heat.

Fresh ingredients

The use of garlic powder, granulated onions, freeze-dried basil and other additives cannot be called anything other than a culinary crime. Do you want to enjoy all the flavors of the sauce and dish? Then forget about jars and bags with dubious contents. All sauce ingredients must be natural. The only exceptions are tomatoes and herbs. As an alternative, good canned tomatoes can be used instead of the first ones out of season. Fresh herbs can be replaced with dry ones. They are added at the very end of preparing the sauce so that they do not lose their aroma and color.

Deglazing

After frying an ingredient, pieces of it remain on the walls of the dish. They can also be included in the sauce, and at the same time make its aroma more intense. After you finish frying, for example, onions, add a little wine, broth or even plain water to the pan and use a spatula to carefully remove the remaining onions from the sides, adding them to the sauce. This small culinary digression will make the sauce taste richer.

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.

Manti is a special dish. Perhaps uninitiated people consider them “just big dumplings,” but this is far from the case. Not a single Uzbek will agree that manti can be boiled in water and filled with minced meat, passed through a meat grinder. No, these thin dough products are cooked exclusively by steaming, and what is put inside is nothing more than chopped lamb meat, certainly flavored with cumin. And a lot of onions. A lot - at least as much as lamb.

After all, it is the onion that gives manta rays their famous juiciness. They are eaten with their hands and served with special gravy, which is called manti sauce.

Sauces for manti: recipe

Moreover, there are a great variety of them: for every taste, using a variety of ingredients. Today we will talk about manti rays.

First option

One of the traditional sauces is katyk sauce. True, in our country few people even know this oriental fermented milk product, not to mention the fact that katyk can be bought somewhere. However, it doesn’t matter! It is quite forgivable to replace it with a mixture of sour cream and kefir or natural yogurt without additives.

So, sauce for manti made from katyk. To get it, you need to mix not too fatty sour cream with yogurt (kefir) in equal parts, add a lot of finely chopped parsley and cilantro, squeeze out a couple of cloves of garlic and season with black and red pepper.

Another sauce - called "Santan"

No less popular is the sauce for manti “Santan”. To prepare it you will need vegetable oil, garlic and red hot pepper. The oil needs to be heated thoroughly in a small bowl or saucepan. Separately, mix a couple of tablespoons of tomato paste with ground pepper, squeeze a few cloves of garlic into it. Pour hot vegetable oil over the tomato mixture and leave for 15 minutes, then pour it over the steaming manti.

The well-known Uzbek sauce

And, of course, Uzbek-style manti sauce. For it you need to take a glass of broth, half a glass of tomato juice, 2 onions, a couple of cloves of garlic, as well as vinegar, butter, bay leaf, ground pepper, dill and salt. This sauce for manti needs to be boiled. But first you should finely chop the onion, squeeze out the garlic, mix them with tomato juice and, adding broth and bay leaf, bring to a boil.

Cook over low heat for about 20 minutes, stirring occasionally, then remove from heat, add salt, pepper, chopped dill and let sit for a while, covered. Then strain the warm sauce, add a piece of butter and a little vinegar and serve.

A spicy option for those who love dishes with pepper.

There is another sauce, spicy. For it you will need half a glass of refined hot adjika and black pepper. Garlic should be cut into thin slices, mixed with a tablespoon of adjika and added sunflower oil. Stir until smooth, pepper and let sit for 10-15 minutes.

Onion-vinegar sauce - an easy option

By the way, this is the simplest sauce for a dish like manti. We need one onion and 200 grams of vinegar. The onion must be finely chopped.

Then you should marinate it in vinegar for about 20 minutes. Then you need to generously sprinkle with herbs and dilute a little with cold water. That's it, the sauce is ready!

Mustard sauce

For those who love spicy dishes, we suggest making mustard sauce. To create it we need mustard, olive oil, and herbs. Take the first two ingredients in 2:1 proportions (mustard and olive oil). Mix, then add herbs and sesame seeds. Next, you need to mix everything thoroughly again.

By the way, a little advice at the end - you should not dip manti in any sauce. These products are eaten with your hands. First, the edge is bitten, resulting in a hole, and the sauce is very carefully placed into it with a spoon. If you eat manti like this, you can feel the pristine taste of the dish. Note that the meat juice mixes very appetizingly with any sauce.

A little conclusion

Enjoy your meal! We hope you liked ours. You can prepare them without difficulty, which means that your family will enjoy spicy and sour gravy for manti more than once. Don't be afraid to experiment - that's the main thing!

Choosing sauce for manti Manti is an incredibly tasty dish of oriental cuisine. In some ways, the recipe for their preparation is similar to the preparation of dumplings, but manti differ in their larger size and in the fact that the meat in them is not twisted, but chopped, flavored with a large amount of onion. Manti are tasty on their own, but sauces for manti make the dish even more juicy and highlight the pronounced meat taste. We will share with you various options for sauces that can be served with manti. FAIR MILK SAUCE: PREPARATION SECRETS For fermented milk sauce for manti, you will need to prepare a set of the following products: one small bunch of basil, dill and parsley, 3-4 cloves of garlic, black pepper to taste, a teaspoon of mustard, three full tablespoons of full-fat sour cream , the same amount of any sour milk drink. Chop the greens with a knife or grind in a blender. Sprinkle the greens with coarse salt and remember to let the juice flow. Grate the garlic on a fine grater and mix with herbs. Transfer ingredients to a clean bowl and season generously with black pepper. Add sour cream, mustard and pour in a drink based on sour milk. Mix all ingredients into a homogeneous mass and let stand for 30-35 minutes. Fermented milk sauce for manti is served chilled. EASTERN SHAKARAP SAUCE Shakarap is considered a classic sauce for manti. Prepare it and you won’t regret it: the tomato-based sauce goes perfectly with the juicy meat filling of the dish. For the recipe you will need the following ingredients: half a kilogram of ripe tomatoes, two large heads of sweet salad onions, 4-5 cloves of garlic, black and red pepper - to taste, half a glass of full-fat sour cream, a glass of meat broth, a pinch of cumin and a pinch of salt. Take a deep, clean and dry container. You will place the prepared ingredients into it. Finely chop the tomatoes and place them in a bowl. Chop the onion, garlic and also place in a bowl with the tomatoes. Sprinkle the ingredients with coarse salt, pour in the broth and sour cream. Add spices to taste, stir and let the sauce sit for 30-40 minutes. Afterwards, squeeze out the food with your hands, strain the resulting liquid and serve it to the table. This is the famous Shakarap to manta rays. TOMATO SAUCE SANTAN Another original sauce for manti is a tomato-based sauce with the oriental name Santan. To prepare it, you will need a set of the following products: 150 grams of unrefined sunflower oil, a medium head of garlic, one tablespoon of natural tomato paste, a full tablespoon of hot red pepper. Pour the oil into the bottom of a cauldron or frying pan with thick walls. Place the pan over medium heat and heat the oil very hot. When the oil is hot, it will begin to smoke slightly. While the oil is heating to the desired temperature, fry the grated garlic, tomato paste and hot pepper in another frying pan. Transfer the roast into hot oil and stir until smooth. Santan is ready - pour it generously over the top of the manti. CLASSIC ONION SAUCE For this sauce, prepare in advance: two heads of sweet salad onions, two tablespoons of natural tomato paste, a little sunflower oil, three bay leaves, sugar, salt and pepper to taste. Peel the onion and cut it into thin, transparent half rings. Pour a little vegetable oil into the cauldron and heat it. Add the onion and fry it until soft. The main thing in this process is not to dry out the onion, so constantly stir the vegetable while frying. Dilute tomato paste in a small amount of boiled water and pour the mixture over the onion. Bring the sauce to a boil and add bay leaf and spices. Let the sauce cool and serve with manti. QUICK SAUCE FOR MANTY If you don’t have time to spend a long time preparing sauces for manti, use one of the quick recipes below: Pour half a glass of full-fat kefir and the same amount of full-fat sour cream into a bowl. Add chopped garlic and chopped herbs to taste. Let stand for 20-25 minutes and serve the infused sauce to the manti. Pour half a cup of sweet ketchup into a bowl. Cut the gherkins into small cubes and mix them with ketchup. Add a spoonful of cucumber pickle and hot pepper to the sauce and mix well. Mix two or three tablespoons of mustard with olive oil. Add sesame seeds and finely chopped herbs to the products. Infuse the sauce for 15 -20 minutes. Take any greens to taste, grind them in a blender and pour a can of tomato sauce. Let stand and serve chilled with manti. Sauces will add more piquancy to the meaty taste of manti, and if you also sprinkle a dish with hot manti with pickled onions, your guests will simply refuse to leave the table!

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 it is hot. You can know that it has reached the desired stage by seeing a small smoke.
While the oil is heating up, add finely chopped garlic, ground red pepper and tomato paste to another frying pan. 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

It is believed that this sauce is original , 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, 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 the 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.

Mayonnaise sauce for manti

Compound:

Garlic – 2 cloves
Ground red pepper – 1 pinch
Sugar – ½ tsp.
Soy sauce – ½ tsp.
Mayonnaise – 50 g

Preparation:

Finely chop the garlic. Mix the ingredients for the sauce in a strictly defined order. First, add sugar to the garlic, then pepper, then mayonnaise, pour over soy sauce. Mix everything well. The sauce is ready!

Manti sauce: a few simple recipes

If you don't want to spend a long time fiddling with preparing sauce for manti, you can use quick sauce recipes.
Mix kefir and sour cream in equal proportions. Season with salt, add ground pepper and chopped garlic. Sprinkle chopped dill on top of the sauce.
Take ketchup, add 3-4 tbsp to it. brine from pickled gherkins. Place the gherkins cut into several pieces there. If the cucumbers are very small, you don’t have to cut them. Sprinkle everything with herbs and mix thoroughly.
Take mustard, dilute it with a little olive oil, add sesame seeds and chopped parsley. Pour into a gravy boat.
Chop the onion very finely. Take 9% vinegar, add spices and a little cold boiled water. Soak the onion in the resulting liquid. After a while, sprinkle the manti with pickled onions.
Pass the garlic through a press, add to it the desired amount of mayonnaise, tomato paste and a little cooled boiled water. Mix everything well.

To experience the full taste of manti, you need to eat them correctly. Do not pierce the dough with a fork under any circumstances, all the juice will flow out! It would be correct to bite off a small piece and put the sauce into the hole formed with a small spoon. It turns out incredibly delicious!

To prepare this dish, special dishes are used, but you can cook manti in a double boiler. The recipe only seems complicated, but in fact even a novice housewife can handle it!