Sauce for manti

Manty is a meat dish that is very similar to our dumplings. However, the difference between them is significant. In dumplings the stuffing is minced meat with onions, in mantae - chopped meat and onions. In addition, manti is larger. But they are extremely tasty, especially with the sauce!

Sauce for manti: sour-milk recipe

Sauce for manti: sour-milk recipe

Composition:

  1. A mixture of greens (basil, dill and parsley) - 1 bunch
  2. Garlic - 2 cloves
  3. Ground black pepper to taste
  4. Table mustard - 1 tsp.
  5. Sour cream - 3 tbsp.
  6. Katyk (fermented milk drink) - 3 tbsp.

Cooking:

  • Greens are trying to chop as small as possible.
  • Then rub it with salt.
  • Finely chop the garlic, and add to the greens.
  • All sprinkle with black pepper, pour with mustard, katuk and sour cream. Mix well.

Mante Sauce: Shakarap

Mante Sauce: Shakarap

Composition:

  1. Tomatoes - 500 g
  2. Bulb onion - 2 pieces
  3. Garlic - 3-4 cloves
  4. Red pepper - to taste
  5. Ground black pepper to taste
  6. Zira - to taste
  7. Salt - to taste
  8. Broth - 300 ml
  9. Sour cream - 100 g

Cooking:

  • We mix all products in a certain sequence. First chopped tomatoes, then chopped onion, chopped garlic. Sprinkle with salt, pour broth, add sour cream.
  • At the end we season with ground pepper, zira and mix. Leave the container with the ingredients to brew for half an hour. After squeezing with hands, the released juice is poured into the sauce-pot. This is Shakarap!

Manto Sauce: Santan

Manto Sauce: Santan

Composition:

  1. Vegetable oil - 150 g
  2. Garlic - 7 cloves
  3. Tomato paste - 1 tbsp.
  4. Red ground pepper - 1 tbsp.

Cooking:

  • Pour oil into the pan or cauldron and heat it until it is red-hot. You can learn that it has reached the desired stage by seeing a small smoke.
  • While the oil is heating up, add finely chopped garlic, red pepper and tomato paste to another frying pan. As soon as the oil is ready, pour the rest of the ingredients.
  • All thoroughly mixed and set aside from the heat. Manty lay on the dish and serve. Top grease them with cooked sauce.

Onion sauce for manti

It is believed that this sauce is primordial, the one with whom manti was served many centuries ago.

Onion sauce for manti

Composition:

  1. Onion - 2 medium heads
  2. Tomato paste - 2 tbsp.
  3. Sunflower oil - to taste
  4. Salt - to taste
  5. Bay leaf - 3-4 leaflets
  6. Sugar - to taste
  7. Ground black pepper to taste

Cooking:

  • Onion cut into thin half rings. Pour vegetable oil into a frying pan, heat it up, fry in it half rings of onion until golden brown. It is important not to overdo it.
  • Onions should not be too fried. Dilute tomato paste with water, stir until smooth and add to onions. 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, cover the pan with a lid. Insist until cool.

Mayonnaise sauce for manti

Mayonnaise sauce for manti

Composition:

  1. Garlic - 2 cloves
  2. Ground red pepper - 1 pinch
  3. Sugar - ½ tsp.
  4. Soy sauce - ½ tsp.
  5. Mayonnaise - 50 g

Cooking:

Garlic finely chopped. Mix the ingredients for the sauce in a strictly defined order. First, add sugar to garlic, then pepper, then mayonnaise, pour with soy sauce. All mix well. The sauce is ready!

Dressing sauce: a few simple recipes

  • If you do not want to mess around for a long time cooking manta sauce, can use quick recipes for sauces.
  • Mix kefir and sour cream in equal proportions. Salt, add ground pepper and chopped garlic. Sprinkle with chopped dill sauce.
  • Take the ketchup, add to it 3-4 tablespoons. pickle pickled gherkins. There, put the sliced ​​gherkins. If the cucumbers are very small, you can not cut them. Sprinkle everything with greens, mix thoroughly.
  • Take mustard, dilute it with some olive oil, add sesame seeds and chopped parsley. Pour into a saucepan.
  • Chop the onion very finely. Take 9% vinegar, add spices and a little cold boiled water. In the resulting liquid soak the onions. After a while, sprinkle the manty with pickled onions.
  • Pass the garlic through the press, add to it the desired amount of mayonnaise, tomato paste and slightly cooled boiled water. Mix well.

To feel the whole taste of manti, you need to eat them correctly. Never pierce the dough with a fork; all the juice will flow out! It will be right to bite off a small piece, and put sauce in a small hole with a small spoon in the formed hole. It turns out incredibly tasty!

For cooking this dish uses special dishes, but you can cook manti in a double boiler. The recipe only seems complicated, in fact, even the beginning hostess can cope with it!

Especially for womeninahomeoffice.com.ru- Vitalina

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