katlamas

Katlamas is a traditional Uzbek pastry made from thin layers of dough, typically filled with meat, onions, and spices. The name "katlama" itself comes from the Uzbek word "qatlama," meaning "layered" or "folded," which directly describes the characteristic structure of the pastry.

The dough is usually unleavened, consisting of flour, water, and salt. It is rolled out very thinly, often so thin that the surface underneath can be seen. The filling commonly consists of minced lamb or beef, finely chopped onions, and a blend of spices such as cumin, coriander, and black pepper. Some variations may include lamb fat for added richness and moisture.

Once the dough is spread thin, the filling is sprinkled evenly over it. The dough is then carefully folded or rolled up multiple times, creating numerous thin layers. This layered structure is crucial to the final texture of the katlamas, which becomes flaky and crisp when fried.

Katlamas are traditionally deep-fried in oil until golden brown and puffed up. The resulting pastry is savory and satisfying, with a crispy exterior and a tender, flavorful filling. It is often served as a snack, appetizer, or as part of a larger meal, and can be found in Uzbek eateries and homes.