Sauce for Manti
A simple, quick, and tasty sauce for manti! In many countries — and many regions of our own — manti are a very popular dish, but every people and locality has its own distinct recipe for them. Manti, however, are almost never served on their own anywhere; it's customary to serve them with a sauce. And just as there are countless recipes for manti themselves, there are countless sauces to go with them. The peoples of the Far North and Siberia, for instance, make a vinegar-based sauce. The Almaty version is made with sizzling hot oil, and the Kyrgyz one with meat broth. The sour cream and garlic sauce, popular in the Urals, is intriguing yet simple at the same time.
Cooking method
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Step 1:
Gather the ingredients for the sour cream and garlic sauce. If you like, you can add fresh herbs — green onions, dill, and parsley — along with spices or seasonings that go well with meat and potatoes. The sauce will turn out even more fragrant and tasty.
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Step 2:
Put the sour cream in a bowl. The key is that it be natural, rich, and fresh. If this sour cream sauce seems too rich for your menu or for the dish, you can lighten it up by making the Uzbek version. In that one, sour cream is replaced with kefir, soured milk, or unsweetened yogurt, while the rest of the ingredients stay the same: spices, garlic, and herbs.
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Step 3:
Peel the papery skins off the garlic and finely chop the cloves with a knife, or grate them. The bits of garlic should be small but still noticeable in the sauce. Add the prepared garlic to the bowl with the sour cream.
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Step 4:
Add salt and ground black pepper to taste and stir. If you like, you can add another seasoning that goes well with meat, such as khmeli-suneli. Put the bowl of sauce in the refrigerator — it should be cold and thick.
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Step 5:
Serve the sauce with hot, freshly steamed manti. The real secret to making this dish especially delicious lies not only in the sauce but in the way you eat the manti. Many people dip the manti in the sauce or spoon it over the top, but that's not quite right. You should bite off one corner of a manti and spoon a little sauce inside, so all the juices stay in and mingle with the sauce, creating an incredibly amazing flavor. Enjoy!
Caloric content of the products possible in the composition of the dish
- Sour cream 30% fat - 340 kcal/100g
- Sour cream 25% fat - 284 kcal/100g
- Sour cream 20% fat - 210 kcal/100g
- Sour cream 10% fat - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Frozen packaged soup greens - 41 kcal/100g
- Fresh herbs - 41 kcal/100g
