Crimean Tatar cuisine

Crimean Tatar cuisine embodies the culinary traditions of the Crimean Tatar people residing on the Crimean Peninsula. While it shares certain similarities with Volga Tatar cuisine, it distinctly excludes the use of horse meat and mare's milk. During their exile in Central Asia, the Crimean Tatars incorporated various Uzbek dishes, which have since become integral to their culinary repertoire. Consequently, Uzbek specialties such as samsa, laghman, and plov are commonly found at Tatar roadside cafes.

Traditional Crimean Tatar dishes include:

- Chee-börek: A savory, deep-fried pastry filled with ground meat.

- Sarburma: A type of meat pie.

- Yantik: A dish similar to chee-börek but grilled instead of fried.

- Köbete: A layered meat and rice pie.

- Tabak börek: Small meat-filled pastries.

- Göbädiä: A sweet pie with layers of dried fruits and nuts.

- Shurpa: A hearty meat and vegetable soup.

- Bakla ash: A dish made with beans.

- Sheker keyeks: Sweet, festive pastries.

- Pakhlava: A sweet, nut-filled pastry similar to baklava.

These dishes showcase a rich blend of Central Asian and Turkish influences, offering a unique and diverse culinary experience that is distinctly Crimean Tatar.