I want to say Manta (Armenian dumplings), but that could be due to me only having them a few times a year. It’s labor intensive and my grandmother used to make them all the time, but now I have to wait for a random church to sell them.
I might have to go with tacos as my backup. Tons of variety there.
You know it’s interesting that part of the world has their own version of Manta with similar names. My grandma made some bomb Manti that she learned from living in Chechnya for a good chunk of her life or from Uzbek neighbors, I’m not entirely sure.
Turks have their own version of Manti, Chinese have Mantou, Afghans have their own as do the Kazakhs, etc.
It’s like the dumpling version of borek/cheburek or shashlyk/shishlik/shish kabob.
If you cook rice (or sometimes other grains) with various other tasty things, depending on what language you speak you might call it pilaf, pilau, pulao, pelau, plov, fulao, paloo, plovas, or paella.
All of these originate from a Tamil word for “cooked rice” that got into Sanskrit, then Persian, then Turkish … then everywhere.
The was a really interesting Chefs Table (Netflix show) episode about a Turkish chef. He went on about how the same dish has a million different names all depending on the region you’re from. I think it was season 4.
I want to say Manta (Armenian dumplings), but that could be due to me only having them a few times a year. It’s labor intensive and my grandmother used to make them all the time, but now I have to wait for a random church to sell them.
I might have to go with tacos as my backup. Tons of variety there.
You know it’s interesting that part of the world has their own version of Manta with similar names. My grandma made some bomb Manti that she learned from living in Chechnya for a good chunk of her life or from Uzbek neighbors, I’m not entirely sure.
Turks have their own version of Manti, Chinese have Mantou, Afghans have their own as do the Kazakhs, etc.
It’s like the dumpling version of borek/cheburek or shashlyk/shishlik/shish kabob.
If you cook rice (or sometimes other grains) with various other tasty things, depending on what language you speak you might call it pilaf, pilau, pulao, pelau, plov, fulao, paloo, plovas, or paella.
All of these originate from a Tamil word for “cooked rice” that got into Sanskrit, then Persian, then Turkish … then everywhere.
The was a really interesting Chefs Table (Netflix show) episode about a Turkish chef. He went on about how the same dish has a million different names all depending on the region you’re from. I think it was season 4.
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