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This book also includes a recipe of piruhi, a cheese filled version of the Tatar böreği recipe. Another 1880 cookbook does have a recipe for mantı, but instead of a dumpling, it is a dish composed of layered dough served with mincemeat and garlic yogurt. The first English-language Ottoman cookbook and a third cookbook printed in 1880 includes this same recipe. It includes a recipe for a dish called Tatar böreği, which is similar to mantı but is not served with garlic yoghurt sauce. The first printed recipe book, Melceüt`t Tabâhhin, was published in 1844. Many early Turkish cookbooks do not mention a dish called mantı. The dish was garnished with sumac and like most contemporary mantı variations, it was served with a garlic-yoghurt sauce. The version in Shirvani's book is a steamed dumpling with a minced lamb and crushed chickpeas filling spiced with cinnamon and flavored with vinegar. The earliest written Ottoman mantı recipe appears in a 15th-century cookbook written by Muhammed bin Mahmud Shirvani. However, some researchers do not discount the possibility that manti may have originated in the Middle East and spread eastward to China and Korea through the Silk Road. Korean mandu is also said to have arrived in Korea through the Mongols in the 14th century. When the Tatars settled into the Kayseri region of modern-day Turkey, the area became known for its manti. Migrating Turkic-speaking peoples brought the dumpling with them to Anatolia, where it evolved into the Turkish mantı. According to an Armenian researcher, manti first reached Cilician Armenia as a result of the cultural interaction between Armenians and Mongols during their alliance in the 13th century. According to Holly Chase, "Turkic and Mongol horsemen on the move are supposed to have carried frozen or dried manti, which could be quickly boiled over a camp-fire". In general, there is agreement that the recipe was carried across Central Asia along the Silk Road to Anatolia by Turkic and Mongol peoples. Uyghur-style manta with chili sauce on the side One of the earliest mentions of manta is found in the 1330 manuscript Yinshan Zhengyao by Hu Sihui, a court therapist in service of the Yuan Dynasty Emperor, Buyantu Khan. Some variations may be traced back to the Uyghur people of northwest China. The dish may have originated in the territories of the Mongol Empire. But in Mandarin and many other varieties of Chinese, mantou refers to plain steamed buns, while baozi resemble the ancient mantou stuffed with meat. Mantou still retains its old meaning of stuffed bun in Wu Chinese as moedeu. Different Chinese synonyms such as manshou (饅首)" and zhengbing (蒸餅) were also already in use. The term mantou (饅頭) appears in early records of the Jin dynasty (266CE–420CE) and similar foods were produced and consumed in earlier periods. However, several different Chinese characters were originally used to spell the dish's name, which potentially indicates the Chinese adapted a foreign word to their writing system. The Chinese word mantou has been suggested as the origin for the word manti. 41, JFormatted by Sue Smith, S.Smith34, using MMCONV.The origin of the name is somewhat uncertain. Posted by "Anne.Cox" From Fatfree Digest, Vol. The natural flavors of the vegetables make this appealing, so go easy on the sauce or any spices you are inclined to add. Let everyone add their own teriaki sauce. Microwave until the bok choy is wilted and the stem tender-crisp. If the water has dried up, add a little more. Dump the black beans in, and stuff the bok choy on the top. Microwave on high for five minutes or until a fork can pierce the slices. Put the sliced parsnips in a casserole (at least 4 qt.) with a tablespoon of water.
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Bok choy, chopped/sliced, in fairly large chunksīlack beans, rinsed & drained teriaki sauce (optional) cooked brown basmati rice to serve vegetables over