Manti is a classic dish popular in the cuisines of Turkic and Muslim nations: the Caucasus, Turkey, Mongolia, Uzbekistan, and even China and Korea. In Russia and the post-Soviet region, manti is a very popular dish from the Central Asian republics of the former Soviet Union. The origin of the dish is still unknown. Many facts, including etymological evidence, indicate that this recipe originated in China and spread further along the Great Silk Road. Traditionally, manti is cooked in a special device called a manti cooker, manti cooker, manti pot or manti-kaskan. A manti pot is usually multi-layered. Water is poured into the lower chamber and the upper compartments have steam vents (lappays) that allow cooking. In a manti pot, you can cook 40 or more manti at a time. Depending on the ingredients, there are types of manti, such as kok manti, meat manti, pumpkin manti, mint manti and potato manti.