Pastry across the Turkic world

A thin or kneaded dough around a filling of meat, cheese or greens: much of the Turkic world's pastry begins with this simple idea. Some are baked, some cooked on a griddle, some fried. All are small enough to hold in one hand or big enough to feed a table.

In Azerbaijan, qutab is thin dough folded around meat, herbs or pumpkin and cooked on a griddle. In Turkmenistan, gutap uses a similar filling, while ishlekli and fitchi are heartier Turkmen meat pies. Uzbek somsa is often baked in a tandoor and filled with lamb and onion. In Northern Cyprus, pilavuna is a pastry made with halloumi. In Tatarstan, the triangular echpochmak, kystybyy and the large zur belish are known for meat and potato fillings. In Gagauzia, kivirma is a rolled cheese pie. Similar names and shapes suggest shared roots, but where each one began is hard to say with certainty.

These pastries are usually made to be shared from a common plate. They are eaten warm with tea or ayran, and are often among the first dishes to reach the table when guests arrive.