Elmara Mustafa, Crimean Tatar blogger and writer
Crimean Tatar cuisine is one of the main attractions of Crimea, which is not inferior in importance to the palaces and natural beauty of the peninsula. The traditional food of the Crimean Tatars reflects notes of Greek, Turkish, Asian, Italian, Caucasian, Ukrainian and Russian dishes.Subethnic groups also have local dietary features. For example, vegetables, fruits and fish are more common on the table of the southern coastal and mountain Crimean Tatars, while meat and dairy products are more common among the steppe Tatars. But at the same time, national treats are prepared everywhere and, as a rule, it is kamyr ash (flour product) with lamb or beef.
For tourists vacationing in Crimea and wanting to experience new gastronomic delights, we offer 12 of the most popular dishes of the original Crimean Tatar cuisine.
Chiberek
There is hardly a person who has not heard about the indescribably aromatic chiberek. This is the most popular dish of the national cuisine of the Crimean Tatars. And there are all sorts of pronunciation options: chuberek, cheburek, cheberek. In fact, chiberek - "whose berek" - literally translates from Crimean Tatar as "raw pie." So, this is a thin puff pastry pie with a variety of fillings. According to the rules, it must be fried in boiling fat tail fat, but now it is mainly cooked in vegetable or sunflower oil. You can use cheese as a filling.The dish has long been loved by residents throughout Russia and is considered a folk food of some “Asian” origin. However, in reality the dish has nothing to do with Asia. The fact that Chiberek, for example, was widespread in Uzbekistan, is associated with the mass deportation of Crimean Tatars there.
Cheburek. Archive photo
Yantyk
Yantyk (yantyk, yantykh) is the twin brother of chiberek, differing only in the method of preparation. You can say that they are dressed in different clothes. If chibereks are fried in a frying pan in a large amount of oil, then yantyk is prepared without it. After frying, while still hot, it is generously greased with butter. This is how the yantik becomes soft and tender.The dish is great for those who limit themselves to fried foods.
© Flickr/Obormotto
Yantyki. Archive photo
Kebab
One of the favorite dishes of the Crimean Tatars is kebab, in other words, shish kebab. Despite the fact that frying meat is typical for many peoples, the Crimean Tatars do it in a special way - before frying over the fire, they cut the lamb into small pieces.There are different ways of preparing kebab. For example, tash kebabs - kebab baked in ash on sticks, kazan kebabs - kebab stewed in a cauldron, tava kebabs - kebab baked in pots or special frying pans, kyimaly kebab - minced meat kebab, furun kebabs - kebab baked in special ovens or in the oven. Any cooking method enjoys equal success among the local population.
© Flickr/Crocus Group
Kebab. Archive photo
Kashyk-ash and Tatar-ash
Tiny homemade dumplings with meat in broth will delight gourmets. Kashyk-ash - “spoon” soup. Why "spoon"? Because the skill of preparing this dish is directly assessed with a spoon. That is, the more dumplings that fit in the cutlery, the more skillful the hostess is considered to be. And this work is almost like jewelry, since each dumpling should be the size of a fingernail. When finished, up to five to seven of them should fit in a spoon. So, small dumplings are boiled in aromatic meat broth and served as soup. The dish is seasoned with katyk ( sour milk), sour cream and herbs.Also, kashyk-ash is popularly called yufak-ash, which translated means “small food”. Tatar-ash is considered an analogue of this dish. Essentially these are the same dumplings, but larger in size and without broth.
© Photo from the page of the Bereket cafe on the VK social network
Tiny homemade dumplings with meat in broth
Kobete
This dish is the main decoration festive table and the “calling card” of Crimean Tatar cuisine. "Kob eti" means "lots of meat." And no matter how they call this delicious and satisfying pie - kubete, kobete, kubete. However, its essence does not change. Between two layers of delicious dough is a filling of meat, potatoes and onions.Real kobete is not difficult to find on the menu of Crimean restaurants. Its taste will be a healthy competitor to homemade.
Sarma, dolma
These two dishes are considered one of the most appetizing and popular in the repertoire of any national restaurant. In simple terms, sarma are small finger-sized cabbage rolls, the filling of which is wrapped in grape leaves. The combination of meat filling with sourness from grape leaves gives the dish a unique taste.If you put this filling in bell pepper- it turns out to be dolma.
© Sputnik / Aram Nersesyan
Dolma. Archive photo
Imam Bayildy
This is one of the ancient dishes with its own legend and history. Imam Bayildy, also known as Imam Bay Oldy, is translated from the Crimean Tatar language as “the imam (spiritual head of the Muslim community) got rich.” According to legend, one day a stingy and greedy imam allowed his wife to cook something for the visiting guests from what was in the house. They only found a couple of eggplants, bell peppers, a couple of tomatoes and onions. There was only enough vegetable oil to fry onions, peppers and tomatoes. And the eggplants just had to be baked. However, the imam’s wife coped with the task and prepared delicious dish. Since then, the dish has been considered the food of the poor. Later this name became a household name. This is what greedy people are called at a moment of sudden “generosity.”
© Flickr/Evgenia Levitskaya
Fried vegetables. Archive photo
Sary Burmese (Fulti)
Recently, a new dish has appeared in the assortment of Crimean Tatar establishments - sary burma, although it has long been an important holiday treat for the Crimean Tatars. The name literally translates as “yellow, twisted.” The dish is a golden roll filled with minced meat (with potatoes if desired) or pumpkin. Baked in the oven.Makarne
With the onset of cold weather, it is also customary for the Crimean Tatars to prepare purely flour dishes. For example, makarne is boiled pieces of dough, seasoned with minced meat, ground nuts or curdled milk with garlic. In other words, bows with minced meat. In different regions of Crimea it is prepared differently. Kaimakly makarne - with sour cream, and dzhevizli makarne - with ground nuts.
Lokum or tawa-lokum
This is another flour dish with a juicy meat filling. Tawa is translated as a frying pan, and lokum (lokhum) is a product made from dough. So, the name speaks for itself: buns baked in a frying pan. They are laid one to one in the form of a chamomile and generously greased with butter. Thanks to this, the lokum turns out to be very tender and soft.© Photo: Vitaly Blagov
Baklava. Archive photo
Kurabye
This shortbread in powdered sugar. It is prepared for almost all religious and family holidays. Not a single Crimean Tatar wedding is complete without kurabiye - “butter cookies”, as they are also called. This sweet masterpiece is usually served at duva (traditional Crimean Tatar family prayer) and Eid al-Fitr.
Kurabye can be baked for 12 in different ways. Among them, sheker kyyyk are known - these are sweet kerchiefs, dzhevizli parmachyklar - nut fingers or dzhevizli boynuzchyklar - bagels with nuts, dzhevizli yaramailar - nut crescents.These are not all the masterpieces of Crimean Tatar cuisine. Each has its own characteristics and amazing taste. There are several other dishes that are traditionally prepared by Crimean Tatars. Starting from “fast food” in the form of samsa, wonderful manti to aromatic pilaf. But these incredibly tasty, nourishing and juicy dishes cannot be called primordially Crimean Tatar, since they are common in many national cuisines. Under the influence of traditions, the treats only changed their names and appearance features.
© RIA Novosti Crimea. Alexander Polegenko
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
- Sift the flour component. It is worth understanding that it is impossible to indicate the exact amount of flour that will be needed for the dough - it depends on its quality, humidity, and even on the size of the egg used. Therefore, you don’t need to pour out all the flour at once; it’s better to add a little bit as needed.
- The bun should turn out soft and elastic (some recommend adding a tablespoon of vegetable oil when kneading for better plasticity).
- We divide the bun into small parts, simultaneously forming balls from them.
- The filling for yantyks, as seen in the photo, is minced meat with chopped onions. You can make the taste richer with the help of various spices and seasonings. Don't forget to salt the filling!
- On each flatbread, thinly rolled into a round layer, place a little minced meat and press it with your fingers, evenly distributing it over half the surface of the flatbread.
- We pinch the free part of the dough, secure the edge and process it with a pasty knife.
- Don’t forget – yantiks are fried in a dry, well-heated frying pan.
- We turn the cakes over only when the characteristic browned areas appear, indicating the readiness of the dough.
- Another secret to this dish is that when removing from the pan, be sure to coat the crispy surface with a small piece of butter.
- A popular Tatar dish is already on your table!
Due to the absence of deep frying, this option is easier and more comfortable for digestive system. And eating a flatbread that doesn’t drip with oil is much more enjoyable. The most best recipes for you on Cooking Simply - subscribe and stay with us!
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 large 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 intelligible 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 floured surface 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. Now 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 oozes out of the filling - broth. 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 a very tasty 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, two raw eggs. 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 for it to cool completely and only then take out the fish, trying not to let the head come off.
Strain the broth, heat it 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.
We borrowed yantik recipes from Crimean Tatar cuisine. Incredibly tasty dough and minced meat products are prepared in the same way as usual, but fried in a dry frying pan without oil. It is this fact that makes them more attractive for consumption, since it reduces the calorie content of the food and completely negates the negative health consequences associated with eating food fried in oil.
Yantyk with meat - recipe
Ingredients:
- purified water – 365 ml;
- sifted flour – 520 g;
- minced meat – 520 g;
- onion – 120 g;
- rock salt, ground black pepper and for minced meat - to taste;
- fresh greens - to taste.
Preparation
The recipe for yantik dough couldn’t be simpler. It is enough to sift the flour, salt it with a pinch of salt and, adding purified water, knead. The texture of the finished lump should be completely homogeneous, plastic and not sticky. We leave the base of the products under a towel to proof for about forty minutes, and during this time we will make the minced meat for the filling. Most often, fresh high-quality lamb is used for this, but you can also use beef, pork, or a mixture of several types of meat. The product is ground in a meat grinder and mixed with peeled and finely diced onions. For spices, you can take classic black pepper (ideally freshly ground) or supplement it with a set of spices and aromatic herbs to suit your taste, as well as fresh herbs. Don’t forget to also salt the minced meat to taste and knead thoroughly.
After proofing, divide the dough into portions, roll out each portion thinly, and spread a small layer of minced meat filling on one half of each portion. Cover the filling with the second edge of the rolled out flatbread, seal the edges and place the pieces in a dry, heated frying pan and fry over moderate heat until the dough is browned on both sides.
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