Manta ray sauce

Simple, quick to prepare and delicious sauce for manti! In many countries and regions of our country, such a dish as manti is very popular, but each nation and in different localities have their own recipes for this dish that differ from each other. However, mantas by themselves are almost never served anywhere, they are usually served with sauce. And just like the recipe for the manti themselves, there are a huge variety of sauce recipes for them. For example, the peoples of the Far North and Siberia make vinegar-based sauce. Almaty sauce is made on the basis of hot oil, and Kyrgyz sauce is made on meat broth. Interesting, but at the same time simple, sour cream sauce with garlic, it is popular in the Urals.

Snezhana

Recipe author

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Composition / ingredients

Servings:

Sour cream

200

Garlic

Salt

to taste

Ground black pepper

to taste

Greenery

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 3 g

Fats 70 % 19 g

Carbohydrates 19 % 5 g

205 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 5 min

Step 1:
Prepare the ingredients for sour cream sauce with garlic. If desired, you can use fresh herbs, such as green onions, dill and parsley, spices or seasoning that are suitable for meat and potatoes. The sauce will turn out even more fragrant and tastier.
Step 2:
Put sour cream in a bowl. The main thing is that the sour cream is natural, fatty and fresh. If such sour cream sauce seems too greasy for your menu and for such a dish, you can change it a little by cooking Uzbek sauce. Instead of sour cream, kefir, yogurt, unsweetened yogurt are used in it, the remaining ingredients remain: spices, garlic and herbs.
Step 3:
Garlic is cleaned from the films, the cloves are finely chopped with a knife or grated. The garlic grains should be small, but noticeable in the sauce. Put the cooked garlic in a bowl with sour cream.
Step 4:
Add salt and ground black pepper to taste. Mix it up. If desired and to taste, you can add some more seasoning, for example, hops-suneli or another that is suitable for meat. We put the bowl with the sauce in the refrigerator, it should be cold and thick.
Step 5:
Serve the sauce to hot freshly steamed mantas. The main secret of making this dish especially tasty lies not only in the sauce for mantas, but also in the meal itself, the process of eating them. Many people are used to dipping manta rays in sauce or putting manta rays on top of them, but this is not correct. You need to bite the edge of the manta ray and pour the sauce into it with a small spoon so that all the juices remain inside and mix with the sauce, creating an insanely amazing taste. Enjoy your meal