A lifetime would probably not be enough to try all the national dishes of the peoples of Crimea. Both experienced travelers and Crimeans, who seem to know everything about their native region, can always find something new and tasty for themselves. It’s not for nothing that Crimea is included in the ranking of Russian regions where the most delicious pies are baked and the most delicious sweets are prepared.
The RIA Novosti Crimea news agency has compiled a list of amenities that can be found in resort towns and villages in Crimea.
Sarma (Dolma)
What the Karaites call sarma, and the Tatars call dolma reminds tourists of stuffed cabbage rolls in grape leaves. Tiny cabbage rolls are cooked with minced meat, most often lamb, and wrapped in young pickled grape leaves. You can try sarma in many cafes and restaurants on the peninsula, as it is very popular among local residents. At the same time, oriental food is common in Azerbaijan, Armenia, Turkey and even among the Greeks.
Dish khamur-dolma are very small dumplings the size of a thimble, served with broth. Some tourists call khamur-dolma “ears.” There is a legend that when a girl from a Karaite family got married, she would prepare very small khamur dolmas for the groom’s family to show that she was a good housewife. The bride rolled out the thin dough and then cut out wedding ring circles so that the “dumplings” turn out very small. By the way, khamur-dolma differs from Russian dumplings not only in size, but also in the presence of a hole, which is left during modeling so that the broth is richer.
Tandoor samsa
The unique pie, cooked in a tandoor oven, is often called Crimean “fast food” due to its wide distribution. Tourists traveling around Crimea for the first time have probably noticed unusual stoves on wheels with the inscription “samsa”. The Crimean Tatars learned to cook the pie in Uzbekistan and upon returning to the peninsula they made this dish one of the most popular, so vacationers often consider samsa an exclusively Crimean Tatar dish.
The pie is made from simple, unleavened dough, which is rolled into a pancake shape and placed on it. Ground beef with onions and spices. Most often, samsa is wrapped in the shape of a petal, sometimes it has a triangular shape. Then the product is moistened with water and attached to the wall of the tandoor. The tandoor itself, which is a round oven-broiler, was invented in China. It is also used in the Caucasus and India.
Ayaklak (kibins)
The small people of the peninsula - the Crimean Karaites - became famous throughout the country for their baked goods. Crescent-shaped pies should be at least 10-11 cm. According to a survey conducted among Russians, kibins, also known as ayaklak, are the most common pie in Crimea and occupy third place in the ranking of the most delicious baked goods in the country. Karaite pies are mainly made from puff pastry filled with beef or lamb meat, which is not ground into minced meat, but finely chopped. Some cooks also add lamb fat to the dough. A through tuck is made in the middle of the pie.
Cheburek, Chir-Chir and Yantyk
Chebureks, like samsa, are sold in Crimea in expensive restaurants and in almost every eatery. Almost all the peoples living on the peninsula claim that these fried pies- their national dish. Only if the Crimean Tatars call them chebureks, then the Greeks, Karaites and Krymchaks gave the product the name chir-chir.
“Chir-chir differs from cheburek primarily in its name, although each housewife prepares it in her own way. In our country, the word “cheburek” is practically a dirty word. The name “chir-chir” was given because when the pie is fried in a large amount of oil, characteristic crackling sounds are made.”, - Dmitry Gabay, a representative of the National Cultural Autonomy of Karaites “Kardashlar”, told RIA Novosti Crimea.
In some establishments, the dough is prepared in a special way, mixing yeast and puff pastry. Many cooks add vegetables, cheese and other ingredients to pasties. 
Yantyk differs from cheburek only in the method of preparation: it is not fried in boiling oil, but in a dry frying pan. Ready-made yantyki are greased with a small piece of butter. The product is loved by many vacationers, as it is less calorie and very appetizing.
You can try the Karaite version of the product in the ethnocultural cafe “Karaman” or in the cheburek “Chir-chir” in Yevpatoria; Crimean Tatar yantiks are sold in almost every cheburek of the Republic.
Black Sea seafood
Rapana, mussels, oysters, shrimp – these are the seafood for which it is worth going to Crimea. In Crimea, oysters are grown both in the Black Sea and on Lake Donuzlav. Experts note that Crimean oysters have a unique piquant taste, since the salinity of the Black Sea is lower than in other regions where this mollusk is traditionally bred. In addition, the protein of sea shellfish is even easier to digest than egg protein. At the same time, lovers of unusual dishes should remember that 25% of the world's population is allergic to fresh sea protein. That's why some gourmets should choose baked oysters.
Fresh Black Sea mussels and rapana You can buy it in Crimean markets and fish stores to cook it yourself or try the famous shellfish julienne in a cafe. Mussels are grown in Sevastopol, Laspi Bay, Feodosia and Kerch. They contain high-quality protein, calcium, phosphorus, iron, zinc and iodine. Rapana are inexpensive and tasty shellfish.
Few people know that rapana live in beautiful shells, which have been kept in almost every Russian family since Soviet times and which we put to our ears as children to hear the sound of the sea. Despite its visual attractiveness, this mollusk is an insidious predator that eats mussels and oysters.
Those you won't surprise anymore simple dishes seafood, they can try Crimean mussel pilaf. Seafood pilaf is not at all like traditional dish.
Crimean red mullet shkara
The traditional fishing stew - shkara - in Crimea is prepared from both Black Sea horse mackerel and red mullet. This easy-to-prepare dish has many varieties, but the main and constant rule remains the use of exclusively freshly caught fish, onions and spices. Aromatic and spicy red mullet shkara is prepared in Tarkhankut, which is located in the western part of the peninsula. Its preparation takes only 15 minutes. By the way, the mullet also has another, Turkish, name - sultana. This fish is also deliciously prepared in Yalta, Balaklava, and Feodosia. Most often it is fried with a small amount of spices or cooked on the grill
Many people have heard about the Crimean Tatar sweet - baklava, which is sold at every turn. However, many do not know that the small sweets that are served with tea or coffee instead of sugar in Crimean Totar establishments are called parvarda. Airy multi-colored caramel is made from syrup made from sugar and water, a small amount of flour, a drop of vinegar or lemon juice. By the way, this sweetness is very common in Uzbekistan.
Description
Tatar yantik, in fact, is no different from the cheburek we are used to, except for the method of frying. The fact is that, unlike cheburek, yantyk is not deep-fried, but in a dry frying pan, which makes it much more healthy and even, in a sense, dietary.
Since yantyk is a traditional dish of Tatar cuisine, any Tatar woman can prepare it at home (to be fair, it should be said that men are also successful in this matter). Despite the dry frying method, Tatar cheburek, when done correctly, turns out almost as juicy and tender as the traditional one.
Our step by step recipe with photo. We will use minced beef (although any to your taste will do) and make the dough choux. Subsequently, you will probably cook chebureks exactly according to this recipe, because this way they turn out to be more healthy than the classic ones.
Let's get started!
Ingredients
-
(1.5-2 tbsp.) -
(70 ml) -
(1 piece) -
(1 tsp) -
(1 tsp) -
(1/2 tsp in dough + to taste in minced meat) -
(200 g) -
(400-450 g) -
(to taste)
Cooking steps
Prepare the ingredients for the dough. We would like to say right away that the amount of flour (1.5-2 tbsp) is given approximately, since you need to focus on consistency.
In a saucepan, bring about 70 ml of water to a boil, add ½ tsp. salt and 1 tsp. vegetable oil and mix everything well. Sift 4 tbsp into a bowl. l. flour and pour the boiling mixture into it. At this point, the dough must be stirred very actively so that lumps do not form. As a result, we obtain a soft, medium-density choux pastry, which we set aside for a while to cool.
While we prepare the filling. We take 200 g of any (we use beef) minced meat and mix it with 400-450 g of grated onions (ideally, the meat and onions should be chopped). Salt and pepper the mixture to taste. The filling for the yantiks is ready.
While we were fiddling with it, the choux pastry had to cool. We take it and connect it to 1 chicken egg and 1 tsp. vodka (can be replaced with other strong alcohol). Vodka is necessary because thanks to it the dough will become less dense and will flake slightly.
Add the remaining flour in portions and knead the dough thoroughly until it stops sticking to your hands. As soon as the stickiness disappears, do not add any more flour. Roll the resulting dough into a ball and place it in the refrigerator for an hour (this is the minimum).
Roll out pieces of cooled, settled dough into thin (but not excessive!) circles.
Place the minced meat in the center of each, brushing the liquid from it onto the edges of the circle.
We fold the yantyki into a crescent and seal the edges well so that when frying, the broth from the inside does not break out, because in a dry frying pan it will instantly burn, which in itself is not good and will also create difficulties with further frying.
Place 2 yantyks sprinkled with flour on a hot dry frying pan and fry them on both sides until golden brown.
The signal for turning over to the other side will be the swelling of the yantiks from the steam formed inside them. Once bloated, turn it over to the other side.
Place the finished Tatar yantyki on a dish and serve. Like regular chebureks, they need to be eaten hot.
Bon appetit!
The post contains 5 recipes of Crimean classical cuisine, author-performer - Elena Lagoda, she is a Crimean ethnographer.
1. Karaite pies - a favorite dish of all Crimeans and generally one of the culinary calling cards of Crimea. True, they are also very popular in Lithuania, where a fairly large Karaite diaspora lives. In Lithuania they are calledkibinai (or kibins). The Karaite dough is crispy, and the filling is very juicy.
Ingredients
For the test:
Flour - 650 g
Butter – 250 g
Water – 200 ml
Egg - 2 pcs. + 1 pc. for surface lubrication
Salt - 0.5 tsp.
Sugar - 0.5 tbsp. l.
Vinegar 9% - 1 tbsp. l.
For the filling:
Lamb or beef pulp - 600 g
Onion - 2 pcs.
Salt
Ground black pepper
Fat tail fat (if the meat is lean) - 100 g
Cooking method:
1. Sift the flour into a bowl. Finely chop the chilled butter or grate it on a coarse grater and combine it with flour, add eggs, salt, sugar and water with vinegar and knead into a homogeneous soft dough. You can do without vinegar, but with it the dough becomes crispier, that is, the effect of puff pastry appears. Wrap it in film and put it in the refrigerator for an hour.
Step 1. Knead the dough and put it in the refrigerator for an hour
2 . Traditionally, lamb is used for Karaite pies. The Karaites did not eat pork. Therefore, if you do not like the flavor of lamb, you can replace it with beef. Adjust the fat content of the meat to your taste. If you use lean meat, add a little fat tail fat. This will add juiciness and lamb flavor to the filling.
Finely chop or chop the meat (but do not use a meat grinder, otherwise there will be no juiciness), add chopped onion to it. Season the filling with salt and pepper and mix thoroughly.
Step 2. Prepare the filling for Karaite pies
3. Pinch off balls the size of a child's fist from the dough and roll out into thin flat cakes. Place a tablespoon of filling on one half and seal the edge. Then we wrap the edge with a pigtail, like a big dumpling. If you don’t know how to do this, go to Google with the request “pigtail on dumplings” or pies and watch one of the suggested video options. Google usually gives large number very clear short videos.
Step 3. Forming the pies
4. Sometimes in some literary sources I came across a recommendation to make “spouts” on Karaite pies - holes with a tuck for steam to escape. I DO NOT RECOMMEND doing this. Since in this case the juice flows out unsightly and remains in streaks on the pie, in addition, the filling remains dry and not juicy, and the pie itself does not inflate without exposure to steam and remains flat.
5. Before baking, brush the pies with egg and bake at 200 degrees for about half an hour. Serve hot!!! True, they are also very tasty when cold.
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2. Kashyk-ash - spoon soup
This ancient dish is found among several peoples in Crimea. Among the Crimean Tatars, kashyk-ash or sometimes another spelling kaash-kash is translated as spoon soup, among the Crimeans - syuzme, among the Karaites - khamur-dolma (literally stuffed dough), among the Azov Greeks who came from the Crimea - hashikhya. Essentially, these are very small dumplings filled with meat. They are served along with the broth in which they were boiled. As a rule, yogurt or natural yoghurt is added to kashyk-ash and generously sprinkled with herbs. The size of the dumplings spoke about the skill of the hostess. There should be at least 6-7 of them in a spoon. I could fit 8 and even had some room left.
Ingredients
For the test:
Water – 200 ml
Egg - 1 pc.
Salt - 1 tsp.
Flour - at least 4 cups, but possibly more (640 g)
Sunflower oil - 1-2 tbsp. l.
For the filling:
Beef – 200 g
Lamb – 150 g
Onion - 1 pc.
Ground black pepper
Salt - 1 tsp.
For serving:
Greens (onion, dill, parsley) - to taste
Yogurt or sour cream - to taste
Ground black pepper - to taste
Cooking method:
1. Mix flour, water, eggs and salt into a stiff dough. Cover it with a bowl, film or towel and leave for an hour.
Step 1. Knead the dough
2 . For minced meat, pass the meat and onion through a meat grinder. Salt and pepper. The choice of meat was determined by religious views, since Tatars and Krymchaks do not eat pork. The proportions of beef and lamb can be any.
Step 2. Prepare the minced meat
3. Roll out a small piece of dough on a well-floured surface. The fact is that making small dumplings takes longer than regular ones, so the dough can dry out. If you have an assistant in modeling, then you can cut the dough into squares and quickly form dumplings. The dough needs to be rolled out quite thinly, but not too zealously - otherwise the dough, wet from the filling, may break through. Squares should be no larger than 3 cm in size.
Step 3. Making small dumplings
If you are making dumplings without an assistant, then you need to roll out the dough in small portions, cut it into strips, and fold the strips one on top of the other. In this case, the dough should be very stiff and dusted with flour so that the layers do not stick together. It is easier to cut strips folded together into equal squares. We stack the finished squares on top of each other - this way the dough dries out less - and form small dumplings the size of a knuckle. Some craftswomen sculpted dumplings the size of a marigold.
4. Place the finished dumplings on a surface sprinkled with flour and let them dry a little, and then freeze or cook immediately.
Step 3. Place the finished dumplings on a floured surface
5. Place the dumplings in boiling broth or water. Serve the porridge immediately, without allowing the dish to cool. Season with ground pepper and sprinkle generously with herbs. If desired, you can top it with sour cream, yogurt or natural yoghurt.
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3. Chebureks
Chebureks are the most popular dish of Crimean cuisine; they are prepared in almost every home. Both my mother and grandmother often cooked pasties, at least once a month - that’s for sure. This ancient dish is found among many Crimean peoples under different names. Chebureks are the Crimean Tatar name, and among the Krymchaks and Karaites they are called chir-chir (consonant with the sizzling oil during frying). Previously, they were prepared only from lamb and fried on lamb fat. Nowadays they are boiled in hot sunflower oil, and on the menu of numerous Crimean chebureks, cafes and restaurants you can often find variations of cheese filling, tomato and even sweet chebureks with cottage cheese. And all this is undoubtedly very tasty too.
The dough in chebureks is thin, very tender and slightly crispy. Hot chebureks are always bubbly and pot-bellied, and when you bite into them, a delicious juice—broth—oozes out of the filling. It goes without saying that you should only eat them hot, before the juice is absorbed into the dough.
Ingredients:
For the test:
Flour - 3.5 cups. (560 g)
Water - 1 glass.
Salt - 1 tsp.
For the filling:
Onion - 1-2 pcs.
Salt
Green
Black pepper
Water - about 0.5 cup.
For frying:
Refined sunflower oil - at least 0.5 l
Cooking method:
1. Mix water, flour, salt and a small amount of vegetable oil into a fairly stiff dough. You need to knead it until it becomes smooth, elastic and glossy. Cover it with a bowl, film or towel and leave to rest for an hour.
2 . Add salt, a lot of herbs and ground black pepper to the minced meat. Finely chop the onion and sprinkle it with a little salt, crush it with your hands so that it becomes softer and is not too noticeable in the finished pasties. Mix the onion with the filling, add water and stir. The consistency of the minced meat should be a little liquid, but not too much so that the filling does not spread, and not thick so that it remains juicy in the finished cheburek.
3. Pinch off a ball of dough from the dough and roll out a thin circle with a diameter corresponding to your frying pan or cauldron in which the pasties will be fried. If the dough sticks to the board, lightly dust it with flour, but not much, so that the excess flour does not burn in the oil. Place a tablespoon of filling on one half of the circle, cover with the other half and seal the edge well. We cut the edge of the dough with a special knife for pasties. The Crimean Tatars called it chegyr.
4 . Pour a lot of oil into a cauldron or deep frying pan so that the pasties float and do not touch the bottom. We heat it very well, so that when lowering the cheburek it boils. Fry the chebureki until golden color. It is important that there are no holes in the dough and that the edge is well formed, otherwise during frying the juice will leak out and the oil will smoke heavily. Turn over and remove the chebureki with a slotted spoon.
We serve the pasties right there! Immediately!!!
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Note(information from a commentator on the post Evgeniy)
When making chebureks and yantyks, before placing the minced meat, sprinkle the dough generously with flour, except for the edge. Lightly moisten the edges where they will be molded with water.
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4. Yantyki
Essentially, yantyki are pasties fried in a dry frying pan, without oil.. Once cooked, they are generously greased with butter and covered, this makes them soft and very tasty. The result is a completely different dish from chebureks. It's hard to say which one tastes better, you have to try both!
Ingredients:
For the test:
Flour - 3.5 cups. (560 g)
Water - 1 glass.
Vegetable oil - 2 tbsp. l.
Salt - 1 tsp.
For the filling:
Minced lamb or beef - 200-300 g
Onion - 1-2 pcs.
Salt
Green
Black pepper
Water - about 0.5 cup.
For lubrication:
Melted or softened butter - 100 g
Cooking method:
All stages of preparation before frying, that is, kneading the dough and preparing the filling, are no different from pasties.
Then we take a frying pan, preferably with a thick bottom, preferably cast iron, heat it over medium heat and fry the yantyki without using oil, that is, in a completely dry frying pan. A couple of minutes on one side and the same on the other. If you are not sure that the dough is fried, you can turn the yantik over again and let it bake for another minute.
Grease the hot yantiki with butter and cover with a lid or plate so that they steam a little and soften. Served hot, of course!
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5. Jewish stuffed fish (gefilte fish)
I learned about this dish from my grandmother, who lived for a long time in the same yard with a Jewish family. The peculiarity of this dish, traditional for Crimean Jews, is that the entire fish is skinned, stuffed and then boiled with beets, onions and carrots. It is probably appropriate to mention that in the 20s of the twentieth century. A large number of Jews moved to Crimea and they even wanted to make the peninsula a Jewish autonomy.
This is a very complex dish, both in terms of preparation technology and its significance, which is simply enormous for Jewish culture. Translated from Yiddish, gefilte fish can be translated not only as stuffed fish, but as a filled, rich fish. It is served on the holidays of Passover and Rosh Hashanah, and is also ideal for the Sabbath, since, cooked on Friday, it contains no bones, which means it does not violate the Jewish prohibition against removing bones on the Sabbath.
When cold, stuffed fish is very delicious dish. It is served in different ways. Some are served with broth as a cold first course, while others allow the broth to harden and serve as aspic.
I learned the intricacies of cooking from my friend and colleague Evgeniy Melnichenko, who simply expertly prepares gefilte fish. By the way, Evgeniy is an amazing artist, a master of wood carving, many of his products are dedicated to Jewish art.
Ingredients
For fish:
Pike or pike perch – 1.5 kg
Onions - 2-3 pcs.
Matzo – 100 g
Dill - 0.5 bunch.
Raw eggs - 2 pcs.
Boiled eggs, peeled, whole (small) - 3 pcs.
Salt - to taste, but a little more than usual
Ground black pepper
For the broth:
Raw beets - 2 pcs.
Raw carrots - 2 pcs.
Onion - 1 pc.
Yellow and red onion peels
Bay leaf - 3-4 pcs.
Black peppercorns
Brown sugar - 0.5 tbsp. l.
Salt - to taste
Water
Cooking method:
1 . First, let's focus on the choice of fish. I consider pike perch to be the ideal fish for this dish, although pike or carp are considered traditional for stuffed fish in the world. A bearing is also quite suitable.
We clean the fish from scales, remove the gills, cut off all the fins except the tail, remove the gill bone, but try to keep the head attached to the body along the back. Then we go under the skin with our fingers and separate it from the meat. In the place of the dorsal fin under the skin, we trim the bones with scissors, being careful not to damage the skin. So we reach the tail, gradually turning the skin inside out. Finally, we use scissors to separate the ridge from the tail, again, being careful not to damage the skin.
2. Before starting to prepare the minced meat, we collect the cut off fins, ridge and scales (discard only the gills), add a liter of water and cook the clear broth over very low heat, adding a little salt to it. Strain the broth.
3 . Cover the matzo with water and let it soften completely. In supermarkets you can find many variations of matzo, from classic unleavened to delicious salted with onions, poppy seeds and other fillings.
Finely chop the onion and sauté half of it vegetable oil, and leave the other half raw.
We separate the meat from the bones and pass it through a meat grinder along with the matzo. Add sautéed and raw onions, salt, pepper, chopped herbs, and two raw eggs to the minced meat. Mix everything.
4. We fill the fish with minced meat, but not too tightly, but so that it takes on a natural shape. Sometimes boiled eggs are placed in the middle of the fish to make the fish slices look more impressive when cut. By the way, I noticed that with eggs inside, the fish retains a more rounded shape when cooked and does not become flat.
5 . Place on the bottom of the pan onion skins, peeled and cut into slices beets and carrots, whole peeled onion, bay leaf, peppercorns.
6. Then we place the fish belly down, back up and fill it with hot broth. It's okay if the fish is completely uncovered. Salt the broth well and add a couple of teaspoons of brown sugar. If you don't have brown sugar, you can replace it with burnt sugar: hold half a tablespoon of sugar over the fire until it caramelizes and turns light brown. Cook the fish with the lid closed for about two hours, skimming off the foam at the beginning. We wait until it cools completely and only then take out the fish, trying not to let the head come off.
Strain the broth, heat it up and add gelatin according to the instructions. Place the fish on a dish, pour in a small amount of jelly, let it harden well and decorate with lemon, beets, and herbs.
Pour the stuffed fish with hot broth and cook for about 2 hours.
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Another recipe for chebureks from the book “Karaite Cuisine”:
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Our blog has already published posts with recipes from seasonal Crimean products and Crimean recipes.
Essentially, yantyk is a cheburek prepared without adding oil. The dough recipe is very simple, it is usually unleavened, but sometimes choux pastry is mixed with unleavened dough. The fillings are varied; these chebureks are most often prepared with meat; there is also the option of preparing Crimean yantik with either vegetables or potatoes. This article will tell you how to prepare this tasty and satisfying dish.
Yantyk with meat filling
Required ingredients:
Flour 550 g.
One egg.
Dessert spoon of sunflower oil.
Vodka 1 tsp.
Salt, spices to taste.
Minced meat 250 g.
Onions 5-6 pcs.
Cooking method:
- Pour water into the pan and wait for it to boil.
- Add some salt, add a spoonful of oil and mix thoroughly.
- Take the sifted flour and add it to the boiling water. salt water and mix quickly so that there are no lumps. The result is a choux pastry of soft consistency.
- Set aside the dough until it cools completely.
- For the filling, take minced meat, mix it with grated or very finely chopped onions, add pepper and other herbs as desired.
- Add egg and vodka to the dough mixture and mix.
- Carefully pour in the remaining flour and knead into an elastic and pliable dough.
- Roll the dough into a ball and leave it to rise for about 60 minutes.
- Roll out a thin layer of dough.
- Cut out circles for yantik (like dumplings).
- Place the filling in the middle and pinch the edges to form a semicircle. You need to pinch the edges carefully so that the broth does not spill out during cooking.
- Heat the frying pan and bake the yantiki on both sides, first sprinkling them with flour.
- Turn over as soon as the dough starts to bubble.
Served hot. If the dough turns out to be a little hard, then grease the finished yantik with melted butter to soften it.
Recipe with cheese
Potatoes 6 medium pieces.
Salt and dill to taste.
Sunflower oil 25 ml.
Dutch type cheese 150 g.
Flour 450 g.
Egg 1 piece.
Butter 35 g.
Preparation:
- Bring the water to a boil and add some salt.
- Pour in sunflower oil.
- Add half the flour and stir very quickly.
- Leave to cool, break the egg into the dough and knead.
- Place the dough in a bag and put it in a cool place for half an hour.
- Peel the potatoes, boil and mash them.
- Add dill to the potatoes, grate the cheese, add salt to taste and mix.
- Divide the dough into 10 equal balls and roll each ball into a circle.
- Place potatoes on one half of the circle and cover with the other half, pinching the edges. It is more convenient to pinch with a fork.
- Heat the frying pan and bake the yantiki until golden brown.
To make the dough softer, coat the baked goods with butter on both sides.
Crimean yantik
Required Products:
Minced meat 550 g.
Onions 300 g.
Water 150 g.
Wheat flour 700 g.
One raw egg.
Butter.
Salt and herbs to taste.
Preparation:
- Finely chop the onion, add it to the minced meat, add some salt, season and stir.
- Pour warm water into a saucepan, add an egg and beat.
- Salt and add flour, kneading the dough.
- Divide the dough into pieces and roll out into thin circles.
- Place the minced meat on one half and cover it with the other half, pressing the edges of the yantik with a fork.
- Place in a heated frying pan and bake without adding oil until crusty.
- We coat each yantik with melted butter.
Recipe with tomatoes
Flour 2 cups.
Olive oil 1 tbsp.
Dessert spoon of vodka.
Salt and fresh herbs.
Three small tomatoes.
Preparation:
- Place the pan on the fire, pour water into it and wait for it to boil.
- Add flour to the water and stir everything quickly.
- Cut the tomatoes for the filling into thin slices, grate the cheese and chop the herbs into smaller pieces to taste.
- Divide the dough into separate pieces and roll each piece into a thin pancake with a rolling pin.
- Mix tomatoes, cheese, herbs, salt.
- Place the filling on the pancake and pinch the edges tightly so that the broth does not leak out during baking.
- Heat a dry frying pan and fry the product without adding oil. Yantyk is baked until golden brown on all sides.
- When the yantik is ready, while it is still hot, coat it with melted butter.
Video on the topic of the article
Many of us love chebureks, but not many allow themselves to do so due to the use of deep frying. But yantyki, in fact, is a very dietary dish. Yantyki are dry pasties. That is, they are prepared exactly like regular pasties, except that they are fried in a completely dry frying pan.
About the origins of the recipe. There are many stories among people that you need to add butter, sugar or even vodka to the dough for chebureks. The Crimean Tatars laugh in response: Muslims, in principle, do not drink vodka, so vodka in chebureks is an exclusively Russian interpretation. This recipe was shared with me by the owner of a Crimean Tatar restaurant, a woman of exceptional warmth and culinary skill, a Crimean Tatar, of course. This is exactly what I use to prepare yantiki at home. They turn out very tasty and light. I cook with just one change: I don’t use lamb in the filling because of its high calorie content. I make it with chicken fillet, but, of course, it will also be very tasty with beef.
Recipe.
1. Chicken fillet and onion in a 1:1 ratio (maintenance of the proportion is a prerequisite for juicy minced meat!) Chop with a sharp knife on a board. It is advisable not to use a meat grinder, as this will make the minced meat juicier. And we grind it like this: first we cut the meat, then when it has already turned into minced meat, we add half the onion to it and continue to grind the two ingredients together. Then the remaining onion, herbs, salt, ground black pepper and a little water for juiciness are added to the finished minced meat. The minced meat should not be very dense, a little runny.
2. Knead the dough - flour, water and half a teaspoon of salt. The proportions of flour and water are always as follows: 2 parts flour, 1 part water. The dough should be tight, but elastic. Let it rest at room temperature for 15-20 minutes. Then roll the dough into a sausage, cut it into several parts, and knead each ball for about another minute.
3. Roll out, sprinkling the table with flour. There is no need to roll out the dough too thin, otherwise it may tear during frying and release the minced meat. But it shouldn’t be thick either. Its ideal thickness is a few millimeters.
4. Add a full tablespoon of filling, distributing it evenly over the dough. We pinch the edges with a special knife or with our fingers.
5. Yantyki are fried in a dry frying pan - 3-4 minutes on each side. After I turn it over, I cover it with a lid. Then they are laid out on a dish one by one, each yantik in the original is greased with butter (but most often I do not grease it). Yantyki is served with
katyk (ayran, kefir) and fresh vegetable salad.
Secret. Many southern Crimean Tatars add fresh mint to the filling. But this is not for everyone))
Bon appetit!
P.S. In the photo: my yantyki (small, modest) and the original.
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