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Turkmenistan · Dough and pastry
Turkmen Fitchi
Local name: Fitçi
A round Turkmen pie filled with lamb, tail fat and onion, baked until golden.
- Servings4
- Prep1 h 10 min
- Cooking50 min
- Total time2 h
- DifficultyMedium
Contains glutenContains dairyContains egg
About this dish
Fitchi is one of the best-loved dough dishes of Turkmen cuisine: thinly rolled dough is filled with chopped meat, fat and plenty of onion, sealed and baked. It is served hot at guest tables, celebrations and large family meals.
In the Turkmen style the filling is made from finely hand-chopped meat rather than mince, and lamb tail fat makes it juicy and rich. Spicing is restrained: salt, black pepper and cumin let the meat speak. It is traditionally baked in a tandyr, and a home oven gives a very similar result.
Ingredients
Tick the ingredients off like a shopping list.
Dough
Filling
For finishing
Method
Put the flour in a large bowl, add the salt, lukewarm water and oil, and knead for 10 minutes into a smooth, soft dough.
Cover the dough and rest it for 30 minutes.
Cut the meat and tail fat into hazelnut-sized cubes and slice the onion thinly.
Mix the meat, fat, onion, salt, pepper and cumin; squeeze with your hands and let it stand for 10 minutes so the onion releases its juice.
Heat the oven to 220 °C and line a baking tray with parchment.
Divide the dough into 4 equal pieces and roll each into a thin circle about 30 cm across.
Spread the filling over the centre of each circle, leaving a 4-5 cm border.
Fold the edges over towards the centre and seal well, then press gently to flatten.
Place the pies seam-side down on the tray, brush with egg and cut a small steam hole in the centre of each.
Bake at 220 °C for 15 minutes, then lower to 190 °C and bake for 25 minutes until golden.
Brush with melted butter, rest for 10 minutes, then slice and serve hot.
💡 Tips
- Chop the meat with a knife instead of mincing it so the filling stays juicy.
- Use plenty of onion; it sweetens as it bakes and softens the filling.
- The thinner you roll the dough the crispier the pie, but take care not to tear it.
- Baking seam-side down prevents bursting; do not forget the steam hole.
- Serve hot with tea or ayran.
🛒 Can't find it abroad?
- Lamb tail fat — Choose a fattier cut of lamb or mix 60 g butter into the filling.
- Lamb — Beef neck or well-marbled beef can be used in the same amount with the same baking time.
This recipe was prepared with the help of AI, following the traditional home-style method; quantities, times and steps were checked automatically for consistency. Ovens and stoves differ, so check doneness by eye.
