Crimean Tatar cuisine

Traditional dishes

• Chee-börek 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 Crimean Tatars, it is also popular in Crimean Tatar diasporas in Turkey, Romania, Russia, and Uzbekistan.
• Sarburma, a traditional Crimean meat pie dish
• Yantik, a chee-börek 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.
• Tabak börek, small dumplings with a meat filling cooked in a broth and served as a main dish or in a soup. Similar to the pilmän of the Volga Tatars, the Uzbek chuchvara, or the generic manty in Central Asian cuisines.
• Göbädiä, a wedding pie with layers of meat, rice, chopped eggs, raisins, and qurt. The equivalent of the eponymous dish in the cuisine of Volga Tatars.
• Shurpa, a Central Asian 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.
• Sheker keyeks, a traditional dessert, similar to the Turkish baklava.
• Pakhlava is their variant of baklava.