Oriental cuisine, which has already become traditional on our table, helps to diversify the daily menu both on weekdays and on holidays. Many housewives know the recipes for the same manti or khinkali and will be able to confirm that these meat dishes are similar. But you should not confuse them, after all, manti and khinkali have much more differences than similarities.
Manta - national dish of the peoples inhabiting Central Asia, Turkey, Crimea. They are round or three-quadrangular dough envelopes with meat filling, closed on top.
Khinkali is a national dish of the peoples of the Caucasus. The homeland of khinkali is Georgia. They are hermetically sealed dough bags with meat filling.
Khinkali dough is always made bland, for it you only need flour, water and salt. The dough for manti is also often bland, but there are housewives who add an egg to it. Some peoples (for example, the Uighurs) make manti from yeast dough in the cold season.
There are some differences in the filling. In khinkali, it is always meat (beef and pork, less often - lamb), more often in the form of minced meat, but it can also be chopped. It is abundantly seasoned with spices and a lot of herbs. In manti, the filling is more varied: it is minced meat (maybe minced meat), meat and potatoes, potatoes with lard, meat with pumpkin or carrots, pumpkin. Necessarily - onions. For juiciness, fat tail fat can be added to manti. Preference is given to lamb, beef, you can take pork, goat meat and even horse meat. There are peoples who add poultry meat to manti.
Manty differ from khinkali in form. They are like envelopes that can be round, triangular or square. In this case, the manti are either completely closed from above, or have small holes. Khinkali are small bags that are always hermetically sealed.
Manti are cooked in a special saucepan - a manto-cooker. Cooking method - steamed. Khinkali are prepared like ordinary dumplings: we put them in boiled water, salted to taste, and wait until they come up.
Before serving, sprinkle with plenty of black pepper, preferably coarsely ground. Manti are oiled and eaten with sour cream or vinegar dressing.
Khinkali should be eaten with hands. They are taken by the "tail", gently bite and drink the spicy meat broth that has accumulated inside. The "tail" itself is rarely eaten, putting it on the edge of the plate. Manti can be eaten with hands or with a fork and knife, they are eaten completely.
- The dough for khinkali must be unleavened, manti is prepared from unleavened or yeast dough.
- The filling in manti can be not only meat, but also vegetable and mixed. Khinkali is always prepared with meat filling.
- Manti are shaped like envelopes, and khinkali are sacks.
- Manti are steamed in a mantle cooker, khinkali - in boiled salted water in an ordinary saucepan.
- Khinkali is eaten only with hands, sprinkled with black pepper. Manti are eaten with hands or with a fork and knife.