One friend describes the pastry pictured below, which enjoys popular support among host families and Peace Corps volunteers alike, as Kyrgystan's Hot Pocket.
Eating Well in Kyrgyzstan -- a pink cookbook distributed to volunteers that includes everything from "How to Read a Recipe" to "Issyk-Kul Thanksgiving Stuffing" -- offers the following:
2 cups flour
2 onions, finely chopped
Crushed red pepper (kalimpir)
3-4 cubs ground beef or mutton
10 cloves garlic, finely chopped
Dissolve 2 tablespoons salt in warm water. Beat egg and mix with flour. Gradually add the salt water to the flour until the dough holds together and doesn't stick. Set aside in a covered bowl for 20 minutes. Mix meat, onions, garlic, salt, black pepper, and kalimpir together. Roll the dough out into a large disk about 1/4-inch thick. Spread a thin layer of butter onto disk, and then roll up into a long tube (as if you were making cinammon rolls). Cut tube into 3 inch sections, and roll each out with a rolling pin. Each section should be about 1/8 to 1/4-inch thick. This will create fine layers in the pastry. Put 1-2 tablespoons of the meat mixture onto the dough and fold opposite ends together to make a little triangle package. Repeat with remaining sections of dough. Bake on a greased cookie dough sheet at medium heat for 40-50 minutes, or until meat is cooked through and the dough is brown.