Crimean Tatar cuisine: sacred service at the cauldron. Seven recipes for original dishes of the Crimean Tatar cuisine

“To visit the Crimea and not try the Crimean Tatar cuisine is a sin that was not included in the list of mortals because of its obviousness,” one of my acquaintances said, paraphrasing the words of the poet Alexander Karpov. And one cannot but agree with him. Firstly, you can’t try the dishes of the Crimean Tatars anywhere except Crimea, except perhaps for certain places in Kazakhstan and Uzbekistan, where these people were deported after the war. Secondly, this is the most inexpensive and at the same time the highest quality food on the peninsula. And finally, it is so delicious that, having tasted one dish, it is impossible not to try the whole menu.

Tradition and eclecticism

The rich subtropical nature of the Crimea is so densely mixed here with the traditions of the Tatars that the cuisine turned out to be unusually diverse. Here and meat in all forms: fried on open fire and on coals, stewed, boiled, grilled, dried and salted. Here and thick soups, and pilafs, manti, dolma, and milk cheese delights, and pastries, striking in their diversity. In addition, for centuries, the culture of the Crimean Tatars came into contact with the cultures of other peoples, and traditional cuisine took in a lot of them. eating habits. Russia, Ukraine, the Caucasian peoples, Turkey and even Greece influenced it and modified the traditions of cooking certain dishes. One has only to look at the sweets that the Crimean Tatars are now preparing. Next to the traditional airy lace baklava, originally Crimean Tatar, now it is obligatory Baku, Turkish baklava and even chak-chak, characteristic of Kazan Tatars. And miniature yufahash - why not ravioli!

True, even in the Crimea itself, the traditions of the cuisine of the steppe Tatars differ from the passions of those representatives of the people who settled along the Black Sea coast. The former have respect for meat and dairy dishes, while the latter generously flavor their table with fruits and vegetables. To see the Crimean Tatar cuisine in all its glory, the Mir TV and Radio Broadcasting Company correspondent went to the top of Mount Ai-Petri, where over the past 10-15 years a whole village of Crimean Tatars has grown up, who have moved here from the coast and from the steppe part.

To the mountains beyond the peaks of culinary

The main occupation of these people is to treat. From the very morning there is preparation for the reception of guests. Daughter tanned and weather-beaten, people heat wood-burning stoves, heat cauldrons on them, chop vegetables and chop meat. Many do it in strict silence, waving away the camera. “I don’t talk while I work,” one of the chefs explains. “Don’t take it off, you’re distracting me.” Cooking does not like fuss."

Tourists and vacationers climbing the mountain are immediately confronted with an onslaught of touts who vied with each other to praise their restaurant or cafe. If tourist groups come up, then the chef or the owner comes out in person and gives a whole lecture, talking about the dishes and immediately showing them in all their glory. Artistry these people do not hold, and go to every second restaurant. It is customary to cook here right on the street, in huge cauldrons installed in the hole of a wood-burning stove. Aromas of spices mix with the resinous smells of the grove on the heated mountain slopes, and subtly draws wood smoke and honey. They and dried mountain herbs are sold here both from stalls and from cars. Moreover, the owner of any restaurant is ready to gladly bring you golden and amber jars.

I go through the ranks, barking, asking what they are cooking. Find out what they don't have. For some reason, no one cooks kubete - a traditional Crimean Tatar lamb pie. I decide that I will stop where I find such a pie. “Kubeta? No, we cook for ourselves at home, but not here. Tourists don't know what it is. You are the first to ask,” smiling young and older, tanned people. Almost everyone here has smiles sparkling with golden crowns: it’s more beautiful that way. Finally, from a very small cafe an elderly woman is chasing me. “You wanted a cubete? Go, we cooked for ourselves in the morning, but there was a piece left for you. Try it, it's delicious!"

Getting in. Right in the hall, at the far table, on an embroidered towel, a woman in an apron quickly and quickly molds tiny dumplings - the size of a fingernail, no more. The woman's fingers are much larger and it is not clear how they cope so quickly with almost jewelry work.

“This is Yufahash,” explains the owner of the restaurant, Dilyara Asanova. - Our young wife prepares such dumplings on the second day after the wedding. It is believed that this is how she shows her skill and patience. See how tiny they are? To feed a family, one must learn how to cook them very quickly. The smaller the dumplings, the better. On a spoon should fit from 10 to 15 pieces, and even more.

Yufahash

Yufahash means "little meal". To make such dumplings, it is better not to roll out all the dough - it has time to dry out while work is in progress. Having rolled out part of the dough, and cut into tiny squares, the hostess covers part of them with a towel so that they do not wind up. On the rest, she puts a tiny, neat ball of minced meat. Prepare a dozen and sculpt. A quick flick of your fingers creates tiny round envelopes. Then the next ten go to work. Better, of course, sculpt cheerful company, but even one patient hostess can do this work.

For the test, you need to mix 2 eggs, 200 grams of water, a quarter teaspoon of salt. Pour about 0.5 kilograms of flour into a bowl in a slide, make a recess and pour a mixture of water and eggs into this recess. Knead the dough, gradually adding more flour if needed. It should be tough but soft. We roll the dough into a ball, cover with a napkin and send it to the refrigerator for 40 minutes.

We prepare the filling: we make minced beef, it is good to add a little beef or lamb fat to it. Finely chop the onion with a knife. I use a special grater, and then chop with a knife. The pieces should be millimeter-sized so that at least a piece gets into each tiny dumpling. Mix onion with meat at the rate of one tablespoon of chopped onion per 0.5 kg of beef, add black pepper and salt to taste, a little cold water. Now the minced meat must be thoroughly kneaded and beaten so that it absorbs water. Then the mass turns out to be more plastic and small pieces are separated from it more easily. When pressing on the stuffing, water should not stand out from it. Now thinly roll out the dough and cut it into pieces 1.5 by 1.5 cm or a little more. We make dumplings, put them on a tray in one layer. We store in the refrigerator. In principle, they can be frozen, but we always cook just before eating.

Cooked dumplings are eaten with broth. Diced onion should be fried until golden brown in butter, then add to boiling water at the rate of 2 tablespoons per two-liter saucepan. Salt. Put dumplings into this broth so that you get a thick soup. Bring to a boil and cook for 2-3 minutes. All. Pour into deep plates and you can enjoy a leisurely meal. It turns out both the first and second dish in one.

Shurpa, Lagman and their variants

There are many dishes in the Crimean Tatar cuisine that look like a very thick soup. Such are shurpa and lagman.

Shurpa(shorba, chorba) - fragrant soup lamb with coarsely chopped vegetables. Sometimes it is cooked with chickpeas. Peas should be soaked 4-5 hours before cooking, or just leave it in water overnight. Shurpa is cooked in a cast-iron cauldron.

Half a glass of sunflower oil is poured into a heated cauldron and pieces of lamb are lowered. The meat should be fried a little, then add 2-3 cloves of finely chopped garlic there. When it turns golden, add water. For 1 kg of lamb, 2.5 liters will be required. It is necessary to bring the broth to a boil, remove the foam and cook for 30-40 minutes. Then add 100 g of chickpeas and cook for another 1 hour.

Peel vegetables: 500 g potatoes, 3 large carrots, 3 onions, 2 bell peppers. Cut the onion into half rings, pepper - into large slices, carrots - into long slices obliquely, tomatoes 2-3 pcs. cut into quarters, chop 1 bunch of parsley. We cut the potatoes into halves, large ones can be into quarters, we put quite small potatoes whole.

When the meat began to separate from the bones, salt and pepper the broth, put Bay leaf. Lay chopped vegetables: carrots, then onions and potatoes, let it boil for 5 minutes, add bell pepper and tomatoes. Just before the end, put the greens and last time bring to a boil. We make sure that every serving is sure to get good piece meat. It's pretty fat and rich soup, very hearty meal, to which lamb gives a thick and peculiar taste.

I must say that several variants of shurpa are being prepared in the Crimea. Tatars living in the steppe part cook it without sweet pepper and tomato, and on the coast you can find shurpa with vegetables but without chickpeas, in which they put a lot of different greens and cut into thin half rings right on the plate raw onion. Sometimes raw or pickled onions are served separately with shurpa.

Lagman- this is homemade noodles with thick meat sauce in which vegetables are cooked.

Cooking noodles. For a test for 250 g of flour, you will need 130 ml of water, 1 teaspoon of salt and 25 g. vegetable oil. After kneading a thick dough, it must be kneaded for 10 minutes, and then covered with a napkin and left for 1 hour. After an hour, you still need to knead the dough, roll it thinly, cut into squares and roll each into a sausage. Dip sausages in sunflower oil and leave to rest for 10 minutes. Then we roll each one and stretch it with a rolling pin on the table so that it becomes even thinner, but does not tear. Roll up again, leave for a while. Then we take the sausage, cut it with a knife to make very thin strips. We unfold them, fold them in half and four times, take them along the edges and slap them on the table so that, when stretched, they become even thinner, turn into threads. We lay these threads on the table, we do the same with all the other blanks.

Bring a large pot of water to a boil, dip the noodles into it and immediately stir so that it does not stick together. Cook for 3-5 minutes. Drain the water into a separate bowl. It will come in handy for making the sauce. Add a little vegetable oil to the noodles and mix. Ready noodles can be stored in the refrigerator, put in a bag. In this case, before serving, it must be poured with boiling water.

For gravy at the bottom of the cauldron, not heated to the maximum, we drown the interior mutton fat, cut into pieces. It needs 150 grams. When the fat is melted, we take out the cracklings and throw flat long pieces there lamb pulp, cut across the fibers (as in the basics). Fry until golden brown.

We clean and cut vegetables. For 400 grams of lamb, you will need 3 onions in semicircles, 2 carrots in large strips, 2 potatoes in strips, 400 grams of tomato cubes, 4 sweet peppers in slices, 3 finely chopped garlic cloves, chopped parsley and celery - 100 grams._

When the meat is fried and the juice has evaporated from it, fry the onion in the same place until golden brown, then carrots, bell peppers. We send potatoes next. Salt, add spices: cumin, black pepper and paprika to taste. Mix everything and simmer for 7-10 minutes. Then add the broth left over from cooking the noodles. It must be added so much that the result is not a soup, but a thick vegetable gravy with meat. Cook for a few more minutes. In deep large bowls we lay out the noodles, which must first be scalded with boiling water. Spread the gravy with vegetables and meat on top and serve.

Cheburek, yantyk, samsa

The most famous and widespread dish of the Crimean Tatars is pasties. Che - Borek pie - meat.

Thin meat pies fried in in large numbers of hot oil have become an integral part of the cooking of many Russian housewives, the fame of this dish has spread so widely. In the Crimean Tatar tradition, they are made with minced lamb or half beef and lamb. Another version of the same pies, but fried in a dry frying pan without oil, is called yantyk.

In the Crimean Tatar cuisine, in general, there are a lot of dough products. Both from fresh, and from rich, and from puff.

Absolutely must try the tandoor samsa. This is another mutton pie, very hearty (finely chopped tail fat is chopped there), with coarsely chopped onions and chopped pieces of meat, heavily peppered and flavored with spices. However, now they are preparing a more adapted version, with less pepper and spices.

The same kubete pie that I was looking for and found on Ai-Petri is beautiful. It's closed juicy pie with lamb, potatoes, onions and spices, which is baked in the oven and served, like all lamb dishes, hot. In this cake, Tatar housewives leave a small hole on top. When the cake is browned, 10 minutes before removing it from the oven, put a piece of butter in this hole and add a few tablespoons of hot meat broth. This trick provides the dish with extraordinary juiciness and tenderness.

The feast does not like fuss

Of course, Crimean Tatars cook both salads and a lot of cereals and bean dishes, which are not found in the menu of restaurants. They don't belong to festive feast, these are dishes for every day that are eaten at home. As true Muslims, the Crimean Tatars do not recognize pork and use only beef, lamb and poultry. They know a lot about meat here! It is not for nothing that the commonly used word kebab comes from the Crimean Tatar “shish lik”, “shish” - spit, “lik” - for, that is, what is intended for the spit. Cooking on charcoal different variants lula kebab.

The real king of the feast is plov. It is cooked here strictly traditional, without dried fruits, as in Uzbekistan, without chickpeas, as in Tajikistan. But with what solemnity they approach its manufacture! This is a whole sacrament that does not tolerate not the slightest liberties. Everything must be done on time, to the nearest second. And the onions will brown exactly to light gold, and the carrots will give juice, but not soften. Under no circumstances should meat be salted. Salt and spices - only when rice is already laid in the dish and boils a little. The author of the dish masterfully maintains exactly the kind of heat in the oven that is needed at every stage, otherwise everything will be spoiled. And no talking during work, so as not to miss the right moment to bookmark the next serving of ingredients.

Crimean Tatars are big fans of tea, including tea infused with herbs. Drink it strong, hot, often adding milk. Tea drinking lasts a long time, and the guest is given water from tiny bowls so that the tea does not have time to cool, and the hostess constantly showed attention to the guest, pouring flavored drink. Tea is served with baked goods and honey. This is my favorite sweet.

Most Crimean Tatar restaurants are halal. Alcohol is not sold here. But with all their hearts they love to feed deliciously and know a lot about it. True, in Crimea, for the sake of non-Muslim guests, the hosts usually do not mind if they bring wine with them. Indeed, when meeting with such a varied cuisine, heavily flavored with spices and the chefs' love for their work, how not to raise a toast "for moderation in excesses"!

Tatyana Rubleva

Firstly, you can’t try the dishes of the Crimean Tatars anywhere except Crimea, except perhaps for certain places in Kazakhstan and Uzbekistan, where these people were deported after the war. Secondly, this is the most inexpensive and at the same time the highest quality food on the peninsula. And finally, it is so delicious that, having tasted one dish, it is impossible not to try the whole menu.

The rich subtropical nature of the Crimea is so densely mixed here with the traditions of the Tatars that the cuisine turned out to be unusually diverse. Here and meat in all forms: fried over an open fire and on coals, stewed, boiled, cooked on a spit, dried and salted. There are thick soups, and pilafs, manti, dolma, and milk-cheese delights, and pastries ...

Shurpa

Ingredients
Lamb shoulder on the bone 1.5 kg
Young potatoes 6 pcs
Fat tail fat 50 grams
Sweet peppers of different colors 3 pcs
Carrots 3 pcs
Onion 3 pcs
Tomatoes 2 pcs
Spicy capsicum 1 PC
Salt, pepper to taste
A set of spices (see the recipe) to taste (2 tablespoons)
Corn 1 cob
Red onion 2 pcs
Garlic 1 head
cilantro and parsley, 1 bunch each
Lamb chickpeas 100 grams

Many of us cook soup in a pot on the stove. By the way, when cooking in a cauldron and on an open fire, the same dishes turn out differently than in a saucepan and are much tastier. Absolutely the same result is obtained by food cooked in a cast-iron pot and in a Russian oven.

Shurpa is a street...

sarah burmese

📌Tasty dish Crimean Tatar cuisine

Ingredients
Flour - 2-3 cups
vegetable oil - 2-3 tbsp. spoons (for dough)
150-200 g melted margarine (grease)
water or serum
salt, spices.
Meat (beef or lamb is fatter, it is good to add fat tail fat),
potatoes - 1-2 pcs.,
onions - 1-2 pcs.

Prepare the dough: flour, water and vegetable oil, refrigerate.
While the dough is infused, let's take care of the filling - grind the meat in a convenient way for us - with a meat grinder, blender, cut the onion smaller, potatoes into small cubes, mix everything. Add seasonings - pepper, cilantro, zra, you can have a couple of cloves of finely chopped garlic, etc.
Divide the dough into 2 parts. Roll out each piece into a thin layer round shape, grease each with oil, lay them on top of each other - one of the options for puff pastry is obtained. Then lay out the filling, roll up, put in a frying pan, greased with oil.
Bake 30-35 minutes.

Crimean Tatar meal - what is it like?

Crimean Tatars are great masters of delicious cooking and no less lovers of a leisurely meal. Any meal begins with a cup of the strongest freshly brewed coffee. Then appetizers certainly follow: cheese, cheese, olives, sausages, salads from fresh vegetables. In winter, when there are few fresh vegetables, marinades: lecho, pickled and salted vegetables harvested since autumn, and other home-made canned food. And, of course, freshly baked tandoor cakes.

Only tourists are limited to one or two dishes. AT Crimean Tatar families they take the meal seriously: they put everything on the table at once: both snacks and hot dishes. For breakfast, in addition to snacks, they usually eat milk porridge, cottage cheese and dishes from it, for lunch - lagman, shurpa or yufak ...

PAHLEVE: TATAR DESSERT

You will need

For test:
450 g flour;
2 eggs;
1 glass of milk;

For filling:
300-350 g of sugar;
300-350 g walnuts;
200-300 g butter;
300 g of honey;
salt;

For lubrication:
1 yolk;
2 tablespoons of water

Instruction
1. Make dough. Beat eggs, mix with milk, add flour. Knead a stiffer dough than for homemade noodles. Roll each part into thin layers more than 1.5 mm thick, about the size of ...

PAHLEVE: TATAR DESSERT

Pahlave is a Tatar variety of baklava, it is prepared without yeast. Oriental sweet baklava - confectionery puff pastry with nuts in syrup. It is widely used in kitchens. Eastern peoples: Turkish, Azerbaijani, Crimean Tatar.

You will need

For test:
450 g flour;
2 eggs;
1 glass of milk;

For filling:
300-350 g of sugar;
300-350 g walnuts;
200-300 g butter;
300 g of honey;
salt;

For lubrication:
1 yolk;
2 tablespoons of water

Instruction
1. Make dough. Beat eggs, mix with milk, add flour. Knead a stiffer dough than for homemade noodles. Roll each part into thin layers more than 1.5 mm thick ...

WE PREPARE BAKHLAVA AT HOME. HISTORY, RULES AND AN EXCELLENT RECIPE.

Baklava (or baklava) is a popular confectionery made from puff pastry with nuts in syrup, widely used in the cuisines of eastern peoples, primarily in Turkish, Azerbaijani, Arabic, Crimean Tatar. Bulgarians and Greeks also prepare baklava. Very popular in Turkey and Azerbaijan, also in demand in Iran, Turkmenistan and Uzbekistan

According to the historian Nuri Janly, the first mention of sweets dates back to the 15th century: “The tradition of cooking thin dough for baklava came from the Assyrians. In the cookbook of the Museum of the Ottoman Sultans in Topkapı Palace, there is a record from the time of Sultan Fatih, according to which the first "baklava" was cooked in the palace in August 1453...

Nokhutly - ash

It's fragrant beef stew with boiled chickpeas ( chickpeas). In the Crimean Tatar language, chickpeas are called nohut, hence the name of the dish: food with chickpeas.

Meat (beef) - 1 kg
Chickpeas - 1 kg
Onion - 300 gr
Carrot - 200 gr
Vegetable oil - 600 mg
Salt - to taste
Red and black ground pepper- taste

Chickpeas are carefully sorted, washed, poured cold water and leave to stand for 3-4 hours. You can also soak it overnight. Then we add meat edges and bones for broth to chickpeas, add water so that it is about twice as much as chickpeas, put on fire and bring to a boil. Remove the foam and continue to cook over low heat until the chickpeas are ready. This may take up to 2...

Ingredients

Beef brisket 1 kg.
Onion 3 pcs.
Beans 200 gr.
Potatoes 3-4 pcs.
Garlic 100 gr.
Bulgarian pepper 3 pcs.
Carrots 2 pcs.
Tomato paste 2 tbsp
Cabbage 500 gr.
Vegetable oil 250 gr.
Salt 50 gr.
Set of traditional spices
Cooking method

The main difference from traditional dishes other cuisines - in frying products in hot oil, characteristic of the Crimean Tatar cuisine
We put the beans to cook in a separate bowl without a lid. Meat cut into small pieces and fry in oil. In the process of frying, add chopped carrots (I usually cut into strips, but you can also grate), bell pepper (I used pickled bell pepper), onion ...

Crimean Tatar meal - what is it like?

Crimean Tatars are great masters of delicious cooking and no less lovers of a leisurely meal. Any meal begins with a cup of the strongest freshly brewed coffee. Then snacks certainly follow: feta cheese, cheese, olives, sausages, fresh vegetable salads. In winter, when there are few fresh vegetables, marinades: lecho, pickled and salted vegetables harvested since autumn, and other home-made canned food. And, of course, freshly baked tandoor cakes.

Only tourists are limited to one or two dishes. In Crimean Tatar families, meals are taken seriously: they put everything on the table at once: both snacks and hot dishes. For breakfast, in addition to snacks, they usually eat milk porridge, cottage cheese and dishes from it, for lunch - lagman, shurpa or yufak ...

Yufak - ash

Many dishes of the Crimean Tatars are a cross between a very thick soup or a second course generously flavored with broth. These are lagman, shurpa and ufak-ash
The word yufak-ash in translation means "small meal". And not because there is little food, but because the dish is a lot of tiny dumplings in the broth.
Women sculpt them all together quickly, quickly. But the work is almost jewelry, since each dumpling turns out to be the size of a fingernail, no more. AT ready-made in a tablespoon they should fit six to seven pieces.

We will need following products:

For test:
Flour - 1.2 kg
Water - 0.5 l
Salt - 1 tbsp. l
Eggs - 2 pcs

For minced meat:
Meat (beef) - 1 kg
Onion - 1 pc.
Salt and pepper -...

Nokhutly - ash

This is a fragrant beef stew with boiled chickpeas (chickpeas). In the Crimean Tatar language, chickpeas are called nohut, hence the name of the dish: food with chickpeas.

Meat (beef) - 1 kg
Chickpeas - 1 kg
Onion - 300 gr
Carrot - 200 gr
Vegetable oil - 600 mg
Salt - to taste
Red and black ground pepper - to taste

We carefully sort the chickpeas, wash them, fill them with cold water and leave to stand for 3-4 hours. You can also soak it overnight. Then we add meat edges and bones for broth to chickpeas, add water so that it is about twice as much as chickpeas, put on fire and bring to a boil. Remove the foam and continue to cook over low heat until the chickpeas are ready. This may take up to 2...

Baklava eastern Crimean

1 egg
50g drain oil
1 tbsp milk
0.5 tsp soda
a pinch of salt
4 tbsp flour
4 tbsp honey
1l vegetable oil
2si.sugar
1 tbsp water

Melt the butter, add milk, egg, soda, salt, beat and knead a stiff dough. Roll it out thinly, wrap it on a rolling pin and grease the edges with protein so that they do not stick out. Cut into rhombuses, unfold and fry in hot oil. After frying, roll in syrup, bring to the table!
Enjoy your meal!
Sent by Meryem Osmanova

Crimean pasties

200 grams
salt 1/5 tsp
water 80 milliliters
minced meat 150 grams
onion 1 piece
vegetable oil to taste
marjoram to taste
basil to taste
freshly ground black pepper to taste

The quantity of ingredients is calculated on 6 pieces.
Sift the flour with a slide, add salt ...
...and add water.

Knead a stiff dough. Knead it several times into a layer and fold it.

NB! The dough is very cool, hard to work with, but it should be so. After proofing, this will change and it will become softer and more elastic.

Leave the dough at room temperature for 30-40 minutes, covered with a film.

In minced meat (beef, lamb), consisting of meat and fat in a ratio of 4: 1, add 0.5 finely chopped onions. Second half...

"Yantykh" ​​with minced chicken or turkey

Yantykh are Crimean chebureks that are fried completely without oil. They differ from ordinary chebureks only in a lighter appearance and also in the fact that much more onions are put into the minced meat than in chebureks, and water is not added. My grandmother made two versions of chebureks and yantykhs: festive, traditional recipe with lamb, and simpler, with chicken, explaining this by the fact that chicken is not fatty and is always perfectly baked. I always make chebureks and yantykhs with either turkey or chicken - although this is not quite traditional, it is very gentle. Since my recipe is not strictly traditional, I put the word YANTYKH in quotation marks.

Flour (1.5 cups - in the dough, and more, for sprinkling) - 2 stacks.
Salt - 0.3 tsp...

Ash-kashik

I remember this dish from my childhood. My mother is a Crimean Tatar, she cooked it incomparably! And my grandmother, my father's mother, said - your mother is economical, so she cooks such small dumplings! Although, in fact, this is a very painstaking work!

Flour - 300 g
Chicken egg - 1 pc.
Water (a little for the dough, the rest for the broth) - 1.5 l
Minced meat (any halal) - 200 g
Onion (medium, one in minced meat, 2nd in gravy) - 2 pcs
Carrot - 1 piece
tomato (or tomato paste) - 1 PC
Butter - 2 tbsp. l.
Salt (to taste)
Black pepper (ground, to taste)

Let's start by preparing minced meat and dough, count on the number of people you are going to feed.
Add finely chopped onion to minced meat, salt and ...

Qalakai

Ingredients
Butter - 200 g, one egg, flour - 3 cups, a pinch of salt, 0.5 teaspoon of soda, slaked vinegar, turmeric (this is not necessary, but will give a bright yellow color)

Melt the butter, add one egg to the flour, add the slaked soda. Combine the resulting mixtures and knead a stiff dough. You can also add turmeric to the dough - this will give the product a bright yellow color. Put the dough on a baking sheet, bake for 40 minutes at a temperature of 180-200 degrees.
Recipe from Rustem Ibadlaev
Photo: Dilyara Sufyanova

Yantyk

Yantyk is a cheburek from unleavened dough, which is fried in a dry frying pan. It can be cooked with various fillings. We offer one of the cooking methods.

Ingredients
For the dough: water - 1.5 cups, salt - to taste, flour. For filling: chopped meat or cheese, herbs, water.

Knead the dough for pasties, leave for 15 minutes, then knead again. Divide into 8 parts, roll out thinly. Salt the minced meat, pepper, add herbs and a little water (less than in pasties). Arrange on a cake, seal the edges well so that water does not flow into the pan during frying. Bake in a dry, well-heated pan. Sprinkle with water, lubricate butter and cover with a plate.
rus4all. en

Crimean Tatar pasties

Ingredients
flour - 500 g, minced meat - 300 g, water - 190-250 ml, onions - 150 g, meat broth- 4-6 tbsp. spoons, salt, spices - to taste, vegetable oil - for frying.

Sift flour into a bowl, add a pinch of salt. Mix well and pour in a little less than 1/2 teaspoon of vegetable oil. Rub the flour with butter thoroughly with your hands, knead each lump. Continuing to knead, gradually pour in water until the dough rolls into a ball. Ready dough will be quite tight and a little lumpy. Wrap it up in cling film and leave for 40-60 minutes on the table. During this time, the flour will be saturated with water, the dough will become elastic.
Place minced meat in a large bowl. Peel the onion and grate...

sarah burmese

Ingredients
Flour - 2-3 cups
vegetable oil - 2-3 tbsp. spoons (for dough)
150-200 g melted margarine (grease)
water or serum
salt, spices.
Meat (beef or lamb is fatter, it is good to add fat tail fat),
potatoes - 1-2 pcs.,
onions - 1-2 pcs.

Prepare the dough: flour, water and vegetable oil, refrigerate.
While the dough is infused, let's take care of the filling - grind the meat in a convenient way for us - with a meat grinder, blender, cut the onion smaller, potatoes into small cubes, mix everything. Add seasonings - pepper, cilantro, zra, you can have a couple of cloves of finely chopped garlic, etc.
Divide the dough into 2 parts. Roll out each part into a thin layer of round shapes, grease each with oil, lay them on top of each other - one of the options for puff pastry is obtained. Then lay out the filling, roll up, put in a frying pan, greased with oil.
Bake 30-35 minutes.

Having traveled around the Crimea and tried baklava, many begin to be interested in how to cook it at home. Baklava (or baklava) - considered popular confectionery from puff pastry. The recipe for Turkish baklava is not very complicated. As a rule, baklava has a filling of nuts, and is doused with sugar syrup. This dish is popular in Eastern countries, it received wide popularity in the Crimea. For the first time, sweets were mentioned in the 15th century. Since then, baklava has been cooked during every holiday. According to another version...

Having been in the Crimea, you must definitely try the wines of Massandra. In Crimea, there are several areas where simply unique grape varieties are grown. One of these places is called Sunny Valley. It is located near Sudak. It is the only place in the world where grape varieties such as Ekip Kara, Jivat Kara and Effessia are grown. Crimean winemakers make Black Doctor and Black Colonel wines from this grape. Not far from Alushta is the small village of Krasnokamenka, which got its name from the name of the Red Stone. This is the only place where grapes are grown…

Translated from Turkish Turkish Delight means means - pieces of pleasure or happy pieces. This exquisite sweetness is more than half a century old. Previously, only water, sugar, starch and essence from rose petals were used to make Turkish delight. In the 18th century, lokum was a popular sweet in the Sultan's harem. What is Turkish Delight? The form of Turkish Delight can be: cubic (when the sweetness is in the shape of a cube) children's (in the shape of animals) in the form of a roll two-layer sliced ​​whole Arabic (when the delight is in the shape of a parallelepiped) Nowadays, each cook has his own unique …

Dolma (sarma) - meat filling wrapped in young grape leaves. Served with sour cream or fermented milk product yogurt. As a filling, either lamb or beef is most often used, it will be very tasty if you mix these two types of meat together. However, most likely the dish was borrowed from Greek cuisine, which at that time already had rich culinary traditions. Stuffed vegetables, were considered a luxurious delicacy, which was prepared only for the elite. The dish was considered difficult for those times, it required special skills of the cook. Harmonious combination vegetables...

How to cook lula kebab? Kebab means "fried meat" in Persian. This dish is especially loved to cook in the Crimea, the recipe came to the peninsula from Arab countries. Lula kebab is a cutlet fried on a skewer. Traditionally, kebab is made from juicy lamb with addition onion. Lamb is used for cooking very fatty, and a lot of onions are added. In comparison with cutlets, kebab has specific differences - neither eggs nor bread are placed in the dish. But without fail, garlic is generously added to the meat, ...

It is impossible not to fall in love with Crimean pasties. Fragrant, juicy, with a crispy crust - they literally melt in your mouth! You can learn how to make real Crimean chebureks yourself. All you need to do is put in a little effort and get used to it. step by step recipe Crimean chebureks with a photo. To prepare Crimean chebureks, we need the following products: 3 cups flour 3/4 cup water 1 egg yolk 150 ml vegetable oil (1/3 cup for making dough, the rest is needed for frying chebureks) 1 teaspoon of salt (half for dough, half ...

Shurpa, which is very popular in the Crimea, is also known all over the world under other names - chorpa, chorba, shorpo, sorpa. The shurpa recipe is one of the most ancient. It consists of the best and selected products - fresh fatty meat, vegetables and fruits, fragrant spices and greens. Shurpa is prepared in many countries. In Crimea, you can taste this dish in many cafes and restaurants. There are a lot of recipes for making shurpa, we have chosen only the best of them. What ingredients do you need to prepare...

Crimean cuisine— what should you definitely try while traveling around the peninsula? So that you do not get confused with the names of dishes in cafes and restaurants, we will tell you about the most popular dishes in the Crimea. Crimean cuisine - the most popular dishes Kyashik-ash - soup made from very small dumplings with meat stuffing, served with broth, seasoned with curdled milk or yogurt. The size of the dumplings speaks of the mastery of the hostess, in a spoon they should fit 6-7 pieces. Shurpa is a strong mutton broth in which carrots, onions and, in …

Crimean wines– you can’t not try them after visiting the peninsula! For more than 2 thousand years, vineyards have been cultivated on the lands of the peninsula. The berry was grown by Taurians and Greeks, Russians and Tatars, Christians and Muslims. More than 100 local grape varieties were bred, and the volume of wine production in Crimea is comparable to that of Georgia, Italy, Spain and France. About winemaking in Crimea Unary table wines are aged in oak containers for no more than a year. They are intended for everyday use. The wine industry in Crimea unites more than 100 enterprises. The area of ​​Crimean vineyards ...

How to taste wine is a whole ritual, the magic of which lies in certain nuances. Wine tasting is fundamentally different from tasting spirits, which often do not have a pronounced taste and are tasted by smell. Before wine tasting, it is not recommended to consume foods and drinks that leave a long aftertaste and affect the perception of wines. These include menthol candies, chewing gums, coffee, chocolate, spicy dishes. Do not smoke or inhale tobacco smoke. Wine tasting at Massandra Wine tastings at Massandra are served 9 …

Crimean tea is sold everywhere on the peninsula. Many people buy it as a souvenir to bring to their relatives. However, few people know that he is one of the best healers for various diseases. The composition of the Crimean tea includes up to 55 various kinds herbs! A folk saying says: Herbs for Crimean tea are collected in the most beautiful ecologically clean areas of the peninsula. They drink Crimean tea, adding honey or rose petal jam to it to taste. More than 300 species grow in Crimea medicinal herbs applied in traditional medicine, …

Already on the street, not far from the oriental coffee houses, you can hear the delicate, charming and unique aroma of coffee brewed on the sand. beautiful girls dressed in national clothes offer to taste coffee on the sand together with oriental sweets- bakhlova, Turkish delight and all kinds of cakes. It is very difficult to refuse such an offer. Many tourists, having visited such an institution in the Crimea at least once, coming next year, definitely visit it again. But why not indulge in an exquisite oriental meal right at home? How to make coffee in the sand...

Firstly, you can’t try the dishes of the Crimean Tatars anywhere except Crimea, except perhaps for certain places in Kazakhstan and Uzbekistan, where these people were deported after the war. Secondly, this is the most inexpensive and at the same time the highest quality food on the peninsula. And finally, it is so delicious that, having tasted one dish, it is impossible not to try the whole menu.

The rich subtropical nature of the Crimea is so densely mixed here with the traditions of the Tatars that the cuisine turned out to be unusually diverse. Here and meat in all forms: fried over an open fire and on coals, stewed, boiled, cooked on a spit, dried and salted. There are thick soups, and pilafs, manti, dolma, and milk-cheese delights, and pastries that amaze with their variety. In addition, over the centuries, the culture of the Crimean Tatars has come into contact with the cultures of other peoples, and the traditional cuisine has absorbed many of their eating habits. Russia, Ukraine, the Caucasian peoples, Turkey and even Greece influenced it and modified the traditions of cooking certain dishes. One has only to look at the sweets that the Crimean Tatars are now preparing. Next to the traditional airy lace baklava, originally Crimean Tatar, now it is obligatory Baku, Turkish baklava and even chak-chak, characteristic of Kazan Tatars. And miniature yufahash - why not ravioli!

True, even in the Crimea itself, the traditions of the cuisine of the steppe Tatars differ from the passions of those representatives of the people who settled along the Black Sea coast. The former have respect for meat and dairy dishes, while the latter generously flavor their table with fruits and vegetables.

The main occupation of these people is to treat. From the very morning there is preparation for the reception of guests. Daughter tanned and weather-beaten, people heat wood-burning stoves, heat cauldrons on them, chop vegetables and chop meat. Many do it in strict silence, waving away the camera. “I don't talk while I'm working,” one of the chefs explains. - Don't take it off, you're distracting me. Cooking does not like fuss."

Tourists and vacationers climbing the mountain are immediately confronted with an onslaught of touts who vied with each other to praise their restaurant or cafe. If tourist groups come up, then the chef or the owner comes out in person and gives a whole lecture, talking about the dishes and immediately showing them in all their glory. Artistry these people do not hold, and go to every second restaurant. It is customary to cook here right on the street, in huge cauldrons installed in the hole of a wood-burning stove. Aromas of spices mix with the resinous smells of the grove on the heated mountain slopes, and subtly draws wood smoke and honey. They and dried mountain herbs are sold here both from stalls and from cars. Moreover, the owner of any restaurant is ready to gladly bring you golden and amber jars.

Of course, Crimean Tatars also cook salads, and many cereal and bean dishes that are not found in the restaurant menu. They do not belong to the festive feast, these are dishes for every day that are eaten at home. As true Muslims, the Crimean Tatars do not recognize pork and use only beef, lamb and poultry. They know a lot about meat here! It is not for nothing that the commonly used word kebab comes from the Crimean Tatar “shish lik”, “shish” - skewer, “lik” - for, that is, what is intended for the spit. Various types of kebabs are also cooked on coals.

The real king of the feast is pilaf. It is cooked here strictly traditional, without dried fruits, as in Uzbekistan, without chickpeas, as in Tajikistan. But with what solemnity they approach its manufacture! This is a whole sacrament that does not tolerate not the slightest liberties. Everything must be done on time, to the nearest second. And the onions will brown exactly to light gold, and the carrots will give juice, but not soften. Under no circumstances should meat be salted. Salt and spices - only when the rice is already laid in the dish and boils a little. The author of the dish masterfully maintains exactly the kind of heat in the oven that is needed at every stage, otherwise everything will be spoiled. And no talking during work, so as not to miss the right moment to bookmark the next serving of ingredients.

Crimean Tatars are big tea lovers, including those infused with herbs. Drink it strong, hot, often adding milk. Tea drinking lasts a long time, and the guest is given water from tiny bowls so that the tea does not have time to cool down, and the hostess constantly showed attention to the guest, adding a fragrant drink. Tea is served with baked goods and honey. This is my favorite sweet.

Most Crimean Tatar restaurants are halal. Alcohol is not sold here. But with all their hearts they love to feed deliciously and know a lot about it.
Tatyana Rubleva

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