מנטי

Excellent authentic Bukhara food. Friendly service. Sidewalk tables or for take-out. Everything we tried was perfectly made. Our new favorite in Masarik area. Recommended.

A small place with a few tables with very tasty food. I think the manti I ate here was the most delicious manti I've eaten in the last 24 years. The plov was really tasty. We took food with us and were really satisfied. You can see the love with which they provide service and prepare food right on the spot.

Highly recommended Despite the great love it receives, Bukhari cuisine has few representatives in the city. And if that's not enough, most of them are located far from the center - for example, Hanan Margilan in the Shapira neighborhood and the Amnon Bukhari Bread Bakery in Tel Kabir. And this is where we come in and update you that a new Bukhari restaurant has opened in Masaryk Square. And just as behind every successful man stands a woman, behind Manti stands Dora, an experienced chef Dora is the mother of owner Ariel Davidov, who fulfills his and her long-standing dream at "Manti." "My mother has been in the kitchen all her life and everyone loves her food. I tried to explain to her that a restaurant is hard work, but it's her passion," he says. Every morning when the shop opens, she stands in the kitchen, rolls out dough and prepares round gozhgizhe stuffed with meat and triangular bichak stuffed with pumpkin, sweet potato and onion (15/12 NIS). In the steamed section, you will find manti, soft dumplings stuffed with beef (1 for 10 NIS, 5 for 40 NIS), and the flagship dish – doshphra stuffed with meat (56 NIS). If the mythical dish from Hanan Margilan inevitably comes to mind, in manti the version is slightly different: instead of a clear soup, the small dumplings are dipped in a mildly sour soup with chickpeas, tomatoes, herbs and Bukhara cranberries. When asked if this is an interpretation of the origin, Davidov explains that the dish has been served in this way in the family home since his childhood, and from our point of view If there is room left after the dumplings – and this is a big if, because they are excellent – ​​it is worth moving on to the stews. Every day, a pot of a changing dish is placed here, such as oshflaw, baksh and sirkanis – rice with meat, hummus and garlic (45/69 NIS). The aroma of cooking takes over and passersby come in, take an interest and taste. Soon, Davidov plans to set up a freezer full of kissonim to make at home, desserts and other surprises. And honestly, you bought us at "kissonim". The most beautiful Bukhara comes rolled in dough, and we never miss an opportunity to devour kissonim in any form. Masrik 16, Sunday-Thursday 12:00-20:00, Friday 12:00-15:00, Saturday closed (opening hours by appointment)

Yummy food, all handmade by the owner's mother. Really delicious