Monti: Discover the art of Central Asian stuffed dumplings

Monti, also known as manti, is a traditional dish in the cuisine of several countries in Central Asia, the Caucasus and the Middle East, especially in Turkey, Armenia and Uzbekistan. It is a kind of stuffed dumpling, similar to ravioli or Chinese dumplings, but with its own characteristics.

This dish has a rich history that reflects the cultural influences and trade routes across Asia. It is believed to have originated on the Silk Road, the network of trade routes that connected the East and West, where merchants and travelers carried recipes and ingredients with them.

Monti is typically served with a variety of accompaniments, depending on the region (plain yogurt, often mixed with garlic, tomato sauce, melted butter or fresh herbs)

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How to make monti at home

Ingredients

For the mass:

2 cups flour
1 egg
1/2 cup water (approximately)
1/2 teaspoon salt

For the filling:

250 grams of minced meat (lamb or beef)
1 small onion, finely chopped
Salt and pepper to taste
1 teaspoon paprika (optional)

At your service:

1 cup of natural yogurt
2 cloves garlic, crushed
2 butter spoons
1 teaspoon paprika
Chopped fresh parsley (optional)

Preparation of the dough

In a large bowl, mix the flour and salt.
Make a hole in the center and add the egg.
Add water little by little while mixing with your hands until a soft and homogeneous dough is formed. If necessary, add a little more water.
Knead for about 5-10 minutes until the dough is smooth and elastic.
Cover the dough with a damp cloth and let it rest for at least 30 minutes.

Preparing the Filling

In a bowl, mix the minced meat, onion, salt, pepper and paprika (if using).
Mix well until all ingredients are well incorporated.

Mounting the Manti

Divide the dough into two parts to make it easier to work with.
On a lightly floured surface, roll out the dough with a rolling pin until very thin.
Cut the dough into small squares of approximately 4×4 cm.
Place a small amount of filling in the center of each square.
Fold the squares into small pouches and press the edges together to seal.

Cooking

Bring salted water to a boil in a large pot.
Add the manti and cook for about 10-15 minutes, until the dough is cooked and the filling is cooked through.
Meanwhile, mix the yogurt with the crushed garlic in a small bowl.
In a small saucepan, melt the butter and add the paprika. Cook over low heat until the butter is melted and the paprika is fragrant.

Serve

Drain the cooked manti and place them on a serving plate.
Pour the garlic yogurt over the top.
Sprinkle the paprika butter over the yogurt.
Garnish with chopped fresh parsley if desired.
Serve hot and enjoy.

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