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{{Short description|Culinary traditions of Crimean Tatars}}
[[File:Koktebel1.jpg|thumb|right|[[Crimean Tatars|Crimean Tatar]] food stall on the beach in [[Koktebel]]: ''pilaw'' ([[pilaf]]), [[Manti (dumpling)|manty]], [[shashlik]].]]
[[File:Burek.jpg|thumb|right|[[Chiburekki]]]]
[[File:Burek.jpg|thumb|right|[[Chiburekki]] (Chiberek)]]
[[File:Sarburma.jpg|thumb|[[Sarburma|Burma]]]]
The '''Crimean Tatar cuisine''' is primarily the cuisine of the [[Crimean Tatars]], who live on the [[Crimea|Crimean Peninsula]] in [[Ukraine]].
{{Crimean Tatars}}

The traditional cuisine of the Crimean Tatars derives basically from the same roots as the cuisine of the Volga Tatars, although unlike the Volga Tatars they do not eat horse meat and do not drink mare’s milk (''[[kymyz]]''). However, the Crimean Tatars adopted many Uzbek dishes during their exile in Central Asia since 1944, and these dishes have been absorbed into Crimean Tatar national cuisine after their return to Crimea. Uzbek [[Samosa|samsa]], [[La mian#Central Asia|laghman]], and ''plov'' ([[pilaf]]) are sold in most Tatar roadside cafes in Crimea as national dishes. Uzbek flatbread, [[naan|nan]] (or ''lepyoshka'' in [[Russian language|Russian]]), is also a staple among Crimean Tatars.
The '''Crimean Tatar cuisine''' is primarily the cuisine of the [[Crimean Tatars]], who live on the [[Crimea|Crimean Peninsula]]. The traditional cuisine of the Crimean Tatars has similarities with that of [[Greeks]], [[Italians]], [[Balkans|Balkan]] peoples, [[Nogais]], North Caucasians, and [[Volga Tatars]], although some national dishes and dietary habits vary between different Crimean Tatar regional subgroups; for example, [[Fish as food|fish]] and [[produce]] are more popular among [[Yaliboylu]] and Tat dishes while meat and dairy is more prevalent in Steppe Tatar cuisine. Many Uzbek dishes were incorporated into Crimean Tatar national cuisine during exile in Central Asia since 1944, and these dishes have become prevalent in Crimea since the return. Uzbek [[Samsa (food)|samsa]], [[Laghman (food)|laghman]], and {{transl|crh|plov}} ([[pilaf]]) are sold in most Tatar roadside cafes in Crimea as national dishes. In turn, some Crimean Tatar dishes, including Chiburekki, have been adopted by peoples outside Crimea, such as in [[Turkey]] and the [[North Caucasus]].<ref>{{Cite web|last=Mustafa|first=Elmara|date=18 August 2018|title=В помощь туристам: популярные блюда крымскотатарской кухни|trans-title=To help tourists: popular dishes of the Crimean Tatar cuisine|url=https://crimea.ria.ru/society/20180818/1115040720.html|access-date=2020-09-21|website=RIA Novosti - Crimea|language=ru}}</ref>


== Traditional dishes ==
== Traditional dishes ==
* ''Chee-börek'' (or [[Chiburekki]]) is a fried turnover with a filling of ground or minced meat and onions. Similar to the ''[[peremech]]'' of the Volga Tatars, but made with one round piece of dough folded over the filling in a half-moon shape. A national dish of the Crimean Tatars, it is also popular in Crimean Tatar diasporas in Turkey, Romania, Russia, and Uzbekistan.
* {{transl|crh|Çiberek}} (or {{transl|crh|[[Chiburekki]]}}) is a fried turnover with a filling of ground or minced meat and onions. Made with one round piece of dough folded over the filling in a half-moon shape. A national dish of Crimean Tatars, it is also popular in Crimean Tatar diasporas in Turkey, Romania, Russia, and Uzbekistan.
* ''[[Sarburma]]'', a traditional Crimean meat pie dish
* {{transl|crh|[[Sarburma|Burma]]}}, a traditional Crimean meat pie dish
* ''Yantik'', a ''chee-börek'' that is grilled, not fried.
* {{transl|crh|[[Cantiq|Yantiq]]}}, a {{transl|crh|çiberek}} that is grilled, not fried.
* ''Köbete'', a traditional pie with a rice-and-chicken filling baked between two layers of dough. Served as a main course, ''köbete'' can be made with alternative fillings, such as rice and meat, meat with potatoes and onions, or even potatoes and cheese.
* {{transl|crh|Köbete}}, a traditional pie with a rice-and-chicken filling baked between two layers of dough. Served as a main course, {{transl|crh|köbete}} can be made with alternative fillings, such as rice and meat, meat with potatoes and onions, or even potatoes and cheese.
* ''Tabak börek'', small dumplings with a meat filling cooked in a broth and served as a main dish or in a soup (''kashik börek''). Similar to the ''pilmän'' of the Volga Tatars, the Uzbek [[chuchvara]], or the generic [[manti (dumpling)|manty]] in Central Asian cuisines.
* {{transl|crh|Tabaq börek}}, small dumplings with a meat filling cooked in a broth and served as a main dish or in a soup ({{transl|crh|qashiq börek}}).
* ''Göbädiä'' (or ''gubadia''), a wedding pie with layers of meat, rice, chopped eggs, raisins, and ''[[qurt]]'' (dry white cheese). The equivalent of the eponymous dish in the cuisine of Volga Tatars.
* {{transl|crh|Göbädiä}} (or {{transl|crh|gubadia}}), a wedding pie with layers of meat, rice, chopped eggs, raisins, and {{transl|crh|[[qurt]]}} (dry white cheese).
* ''[[Shurpa]]'', a Central Asian meat soup with large pieces of beef and mutton, onion, carrots, and other vegetables.
* {{transl|crh|[[Shurpa|Shorba]]}}, a meat soup with large pieces of beef and mutton, onion, carrots, and other vegetables.
* ''Bakla ash'', a soup made from green peas or beans, an unusual vegetarian dish in a meat-eating Tatar culture.
* {{transl|crh|Baqla ash}}, a soup made from green peas or beans, a vegetarian dish.
* ''Sheker keyeks'', a traditional dessert, similar to the Turkish [[baklava]].
* {{transl|crh|Sheker qiyiqs}}, a traditional dessert.
* ''Dolma'', bell pepper with meat
*''{{lang|tt|pakhlava}}'' is their variant of [[baklava]].<ref>{{cite web |url=http://roadsandkingdoms.com/2015/a-taste-of-crimea-far-from-the-frontline/ |title=A taste of Crimea far from the frontline |author=Olga Kovalenko |work=Roads and Kingdoms |date=2015-11-24 }}</ref>
* ''Sarma'', meat wrapped in grape leaves
* ''Beshbarmaq'', a dish which is especially popular among a steppe sub-ethnic group
* ''Ayran'', a national drink
* ''Pite'', a traditional bread
* ''Tatar (qashiq) ash''


==See also==
==See also==
*[[Tatar cuisine]]
*[[Tatar cuisine]]
*[[Russian cuisine]]
*[[Ukrainian cuisine]]


==References==
==References==
{{reflist}}
{{Reflist}}

⚫
* [http://www.euronet.nl/users/sota/diet.html Crimean diet a century ago], including recipes of traditional Crimean Tatar dishes. Retrieved on 16 May 2009
=== Bibliography ===
⚫
* G. R. Mack and A. Surina, ''Food culture in Russia and Central Asia'', Greenwood Publishing Group, 2005, ISBN 0-313-32773-4, ISBN 978-0-313-32773-5. Can be partially viewed on [https://books.google.com/books?id=j7MTx_zcIR0C&pg=PA12 Google Books]. Retrieved on 16 May 2009
⚫
* [https://web.archive.org/web/20050304030832/http://www.euronet.nl/users/sota/diet.html Crimean diet a century ago], including recipes of traditional Crimean Tatar dishes. Retrieved on 16 May 2009
⚫
* S. Johnstone and G. Bloom, ''Ukraine'', Lonely Planet, 2008, p.&nbsp;197, ISBN 1-74104-481-2, ISBN 978-1-74104-481-2. Can be partially viewed on [https://books.google.com/books?id=1CcQj3DjrHAC&pg=PA197 Google Books]. Retrieved on 16 May 2009
⚫
* G. R. Mack and A. Surina, ''[https://books.google.com/books?id=j7MTx_zcIR0C&pg=PA12 Food culture in Russia and Central Asia]'', Greenwood Publishing Group, 2005, {{ISBN|0-313-32773-4}}, {{ISBN|978-0-313-32773-5}}. Retrieved on 16 May 2009
⚫
* S. Johnstone and G. Bloom, ''[https://books.google.com/books?id=1CcQj3DjrHAC&pg=PA197 Ukraine]'', Lonely Planet, 2008, p.&nbsp;197, {{ISBN|1-74104-481-2}}, {{ISBN|978-1-74104-481-2}}. Retrieved on 16 May 2009
* [http://www.iccrimea.org/galleries.html A gallery of Crimean Tatar food], International Committee for Crimea, Washington, DC. Retrieved on 16 May 2009
* [http://www.iccrimea.org/galleries.html A gallery of Crimean Tatar food], International Committee for Crimea, Washington, DC. Retrieved on 16 May 2009


{{Europe topic|title=[[European cuisine]]|prefix=Cuisine of}}
{{Europe topic|title=[[European cuisine]]|prefix=Cuisine of}}
{{Cuisine}}
{{Cuisine}}
{{Lists of prepared foods}}
{{Authority control}}


[[Category:Crimean Tatar culture]]
[[Category:Crimean Tatar culture]]
[[Category:Ukrainian cuisine]]
[[Category:Ukrainian cuisine]]
[[Category:Russian cuisine]]
[[Category:Tatar cuisine|*]]
[[Category:Tatar cuisine|*]]

Latest revision as of 14:03, 23 March 2024

Chiburekki (Chiberek)
Burma
Part of a series on
Crimean Tatars
"Tamga" symbol of the Crimean Tatar Gerae family
By region or country
Religion
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Culture
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The Crimean Tatar cuisine is primarily the cuisine of the Crimean Tatars, who live on the Crimean Peninsula. The traditional cuisine of the Crimean Tatars has similarities with that of Greeks, Italians, Balkan peoples, Nogais, North Caucasians, and Volga Tatars, although some national dishes and dietary habits vary between different Crimean Tatar regional subgroups; for example, fish and produce are more popular among Yaliboylu and Tat dishes while meat and dairy is more prevalent in Steppe Tatar cuisine. Many Uzbek dishes were incorporated into Crimean Tatar national cuisine during exile in Central Asia since 1944, and these dishes have become prevalent in Crimea since the return. Uzbek samsa, laghman, and plov (pilaf) are sold in most Tatar roadside cafes in Crimea as national dishes. In turn, some Crimean Tatar dishes, including Chiburekki, have been adopted by peoples outside Crimea, such as in Turkey and the North Caucasus.[1]

Traditional dishes[edit]

  • Çiberek (or Chiburekki) is a fried turnover with a filling of ground or minced meat and onions. Made with one round piece of dough folded over the filling in a half-moon shape. A national dish of Crimean Tatars, it is also popular in Crimean Tatar diasporas in Turkey, Romania, Russia, and Uzbekistan.
  • Burma, a traditional Crimean meat pie dish
  • Yantiq, a çiberek that is grilled, not fried.
  • Köbete, a traditional pie with a rice-and-chicken filling baked between two layers of dough. Served as a main course, köbete can be made with alternative fillings, such as rice and meat, meat with potatoes and onions, or even potatoes and cheese.
  • Tabaq börek, small dumplings with a meat filling cooked in a broth and served as a main dish or in a soup (qashiq börek).
  • Göbädiä (or gubadia), a wedding pie with layers of meat, rice, chopped eggs, raisins, and qurt (dry white cheese).
  • Shorba, a meat soup with large pieces of beef and mutton, onion, carrots, and other vegetables.
  • Baqla ash, a soup made from green peas or beans, a vegetarian dish.
  • Sheker qiyiqs, a traditional dessert.
  • Dolma, bell pepper with meat
  • Sarma, meat wrapped in grape leaves
  • Beshbarmaq, a dish which is especially popular among a steppe sub-ethnic group
  • Ayran, a national drink
  • Pite, a traditional bread
  • Tatar (qashiq) ash

See also[edit]

References[edit]

  1. ^ Mustafa, Elmara (18 August 2018). "В помощь туристам: популярные блюда крымскотатарской кухни" [To help tourists: popular dishes of the Crimean Tatar cuisine]. RIA Novosti - Crimea (in Russian). Retrieved 2020-09-21.

Bibliography[edit]

Retrieved from "https://en.wikipedia.org/w/index.php?title=Crimean_Tatar_cuisine&oldid=1215161688"