Dumplings across the Turkic world

Dough, a filling and a pot of steam or boiling water: wrapped meat is one of the most loved kinds of food in Turkic kitchens. Onion-seasoned minced or chopped meat is common, and the dough is rolled, cut and shaped by hand. The name, size and cooking method change from place to place, and the origins of some versions are disputed, so we do not present any of them as belonging to just one country.

In Azerbaijan, dushbara is made of tiny dumplings served in broth. In Kazakhstan, Kazakh manty are large and steamed. In Uzbekistan, chuchvara are smaller and usually boiled. In Kyrgyzstan, oromo is a steamed roll of filled dough. In Türkiye, Kayseri manti are tiny dumplings served with yogurt and sauce. In Northern Cyprus, hellimli pirohu is a ravioli-style dish filled with halloumi.

These dishes are often made for a crowd: one person rolls the dough, others fill it, and then everyone sits down together. Whichever recipe you pick, sharing the plate is the best part.