Echpochmaq

Echpochmaq is a traditional Central Asian pastry and savory dish associated with Uzbek, Kyrgyz, Kazakh and Tajik cuisines. It is a filled pastry that is typically shaped as a triangle or other multi-cornered form, and it is commonly prepared for households, markets, and special occasions.

The dough is usually made from flour, water, salt, and a small amount of oil or fat. The filling most often consists of ground lamb or beef mixed with onions, and may include pepper, carrot, or other vegetables and spices such as cumin or coriander. Variations exist by region, with some versions using potatoes or additional herbs. The filling is placed on a sheet of dough, which is folded or wrapped to create a closed pastry, and the edges are sealed to enclose the filling.

Echpochmaq can be prepared by baking in a clay oven or modern oven, and in some areas is shallow-fried instead. The dish is typically served hot, sometimes with yogurt or sour cream, and is a common staple at family gatherings and in street food contexts.

Etymologically, the name is linked to pochmak, a triangle-shaped pastry in Turkic cuisines. Echpochmaq may refer to an eight-cornered variant in some regional traditions, though usage varies and the term is sometimes used interchangeably with other local names for similar filled pastries.

Overall, echpochmaq reflects the nomadic and agrarian influences of Central Asia, combining a simple dough with a meat-onion filling to produce a portable, shareable dish that appears in homes, markets, and festive settings across the region.