Samsa, Pitimanta & Manta: A Field Guide to Xinjiang’s Stuffed Breads
Samsa, pitimanta, and manta all look like stuffed dough — but they’re distinct. A field guide to Xinjiang’s three famous stuffed breads: how they’re made, filled, and eaten.
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Pitimanta: Xinjiang’s Baked Stuffed Naan and the Tandir That Makes It
Pitimanta — naan stuffed with meat, onion, and spice, pressed flat and baked in the tandir — is the heartier cousin of plain naan. Here’s how it’s made, where to find it, and why it travels well.
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Xinjiang Pitimanta (Steamed Buns): Where to Find the Best Ones
Among the many extraordinary dishes that define Xinjiang cuisine, few are as beloved by locals and as surprising to first-time visitors as Pitimanta (薄皮包子,…
