This article is devoted to the study of the food culture of the Turkic peoples, its historical roots and stages of development. The study widely covers the influence of nature, socio-economic conditions, religious beliefs and other cultures on the formation of the food culture of the Turkic peoples. The article analyzes the food traditions of the Turkic peoples, their main food sources (meat, wheat, dairy products) and their historical role. It also emphasizes the importance of cultural exchange that occurred through the Great Silk Road in the development of the food culture of the Turkic peoples.

The article examines in detail the traditional dishes of the Turkic peoples, in particular the origin, distribution and influence of other cultures on such national dishes as manti. The influence of Islam on the modern formation of the food culture of the Turkic peoples is studied. The work emphasizes the close connection of the food culture of the Turkic peoples with their way of life, social structure, religious beliefs and environmental conditions.

In addition, the article separately analyzes the manti dish, providing valuable information about its origin and history of development. It describes that manti originally appeared in China, and then acquired a unique form and style in the cuisine of the Turkic peoples, and are also mentioned in Chinese legends.

The article helps to understand the historical, cultural and social development of the Turkic peoples through the study of their food culture. The results of the study show the preservation of ancient traditions in the modern food culture of the Turkic peoples, as well as the influence of other cultures. This study is important for understanding and respecting the cultural heritage of the Turkic peoples.

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