Manti

I underestimated Manti. The subtly sweet from carrots description didn't prepare me for the reality. Devzira rice brings a heat or pungency that builds steadily rather than hitting upfront. By halfway through I was sweating but couldn't stop eating. Uzbek cuisine sits at the crossroads of the ancie…

I grew up eating Manti and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the deeply savoury from lamb fat was right, lamb tail fat kurdyuk was handled the way it should be. plov rice pilaf is considered the cornerstone of Uzbek hospitality an…

Manti here was solidly made — deeply savoury from lamb fat without anything to complain about. cottonseed oil was present and handled reasonably. But something was missing from the depth that this dish should have. plov rice pilaf is considered the cornerstone of Uzbek hospitality and is cooked by …