Why Manti deserves more attention

Manti rarely gets the international recognition it deserves. The warming and hearty complexity is genuine, not simple, and the technique involved in using lamb tail fat kurdyuk correctly takes real skill.

Uzbek cuisine sits at the crossroads of the ancient Silk Road trade routes. I encountered it first in a bazaar food stall and that context helped me understand it properly. Sarbast lager is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Manti is the dish to start with.