Koputavats

Koputavats is a traditional dish originating from the Gagauz people, an ethnic group primarily residing in Moldova and Ukraine. The name "koputavats" itself hints at the dish's characteristic texture and preparation. It is essentially a type of savory bread or dumpling, often made with wheat flour and sometimes cornmeal. The dough is typically leavened and then shaped into small, flattened cakes or balls. These are then traditionally boiled or steamed until cooked through.

The preparation of koputavats often involves a simple dough, combining flour with water or milk, salt, and sometimes a leavening agent like yeast or baking soda. The resulting dough is kneaded and then divided into smaller portions. These portions are then either boiled directly in water or broth, or sometimes wrapped in cabbage leaves before boiling to impart additional flavor and moisture.

Koputavats can be served in various ways. They are commonly eaten as a side dish, accompanying stews, soups, or meat dishes. In some variations, they are served with a side of sour cream, yogurt, or a simple garlic sauce. The dish is valued for its hearty and filling nature, reflecting the agricultural heritage of the Gagauz people. While not widely known outside of its region of origin, koputavats remains an important part of Gagauz culinary identity.