#guga
#gugafoods
#manti
#turkish
#yogurt
this dish it is called manti the main star are the dumplies that are underneath and to make them there’s a pretty interesting story so how come it’s so small
well it’s very important to make it small because if it’s smaller it’s better because it means that whoever is do whoever did this show a lot of effort okay
so the key is to make them as small as possible but it is not that simple i had a quick crash course so you close the tip here
okay close the other tip got it cover it you have to cover the meat
oh and then you cover the meat this way
yes
let’s see how how she she eating it
it’s good yes
voila thank you so much
Monty once done they just put it in boiling water and finish it off with a yogurt
12 Comments
Yum
Bigger – better, more juices
We call it manto in saudi. Its very common side dish or as a meal by itself. You can get 20 pieces for like 5$ .
Guga, bro you have to try big ones, those are amazing, steamed dumplings. You’ll love them
WOWW it loos soo goooood
They’re made small not to show “effort”, but to extend limited amount of meat across a larger meal. Peasant technique
In Bosnia we call it klepe
Manti is Georgian and usually its steam cooked and mixed with minced beef and pork or just pork.
Explanation didn’t make sense 😭💀
Close the tip..
Close the other tip..
Got it..
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I'm sure it's Mongol Turkic people bought back from Ancient China through silk roads.
Manti = Mantou (Turkish) Mantu = Mantou (Korean)
Borz = Baozi (Monglian) Momo = Muo (Tibet and Nepal) Gyoza = Jiazi (Japanese)
Are you with Vedat Milor?