Homemade potatoes in the village of yantyk. Delicious Crimea! Sarma, dolma, ayaklak, cheburek, yantyk, rapans, mussels - what to try in the Crimea! Yantyk with fish

Elmara Mustafa, Crimean Tatar blogger and writer

Crimean Tatar cuisine is one of the main attractions of the Crimea, which is not inferior in importance to the palaces and the natural beauty of the peninsula. The traditional food of the Crimean Tatars reflects notes of Greek, Turkish, Asian, Italian, Caucasian, Ukrainian and Russian dishes.

Sub-ethnic groups also have local dietary habits. For example, vegetables, fruits and fish are more common on the table of the southern coast and mountain Crimean Tatars, meat and dairy products are more common among the steppe ones. But at the same time, national treats are prepared everywhere and, as a rule, it is kamyr ash (flour product) with lamb or beef meat.

We offer 12 most popular dishes of native Crimean Tatar cuisine for tourists who have a rest in the Crimea and want to learn new gastronomic delights.

Chiberek

There is hardly a person who has not heard about the indescribably fragrant chiberek. This is the most popular dish of the national cuisine of the Crimean Tatars. And what pronunciation options are not found: chuberek, cheburek, cheberek. In fact, chiberek - "whose berek" - literally translates from Crimean Tatar as "raw pie". So, this is a pie made of thin puff pastry 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. Cheese can be used as a filling.

The dish has long been loved by the inhabitants of all 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 connected 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 way it is cooked. It can be said that they are dressed in different clothes. If chibereks are fried in a pan in a large amount of oil, then yantyk is prepared without it. After frying, still hot, it is generously smeared with butter. So yantyk becomes soft and tender.

The dish is great for those who limit themselves to fried foods.

Yantyki. Archive photo

Kebab

One of the favorite dishes of the Crimean Tatars is kebab, in other words, barbecue. Despite the fact that frying meat is typical for many peoples, the Crimean Tatars do it in a special way - before frying on a fire, lamb is cut into small pieces.

There are different ways of preparing kebabs. For example, tash kebabs - shish kebab baked in ash on sticks, kazan kebabs - shish kebab stewed in a cauldron, tava kebabs - shish kebab baked in pots or special pans, kyimaly kebab - minced shish kebab, furun kebabs - shish kebab baked in special ovens or in the oven. Any method of cooking enjoys the same success among the local population.

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 cooking this dish is directly evaluated with a spoon. That is, the more dumplings fit in the cutlery, the more skillful the hostess is considered. And this work is almost jewelry, since each dumpling should be the size of a fingernail. In finished form, they should fit up to five to seven pieces in a spoon. So, small dumplings are boiled in fragrant meat broth and served as a soup. The dish is seasoned with katyk (sour milk), sour cream and herbs.

Also kashyk-ash is popularly called yufak-ash, which means "small food". Tatar-ash is considered an analogue of this dish. In fact, these are the same dumplings, but larger in size and without broth.

Tiny homemade dumplings with meat in broth

Kobete

This dish is the main decoration of the festive table and the "calling card" of the Crimean Tatar cuisine. "Kob eti" means "a lot of meat". And as soon as they don’t call this tasty 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.

It is easy to find a real kobeta in the menu of Crimean restaurants. Its taste will compete with 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 stuffed with grape leaves. The combination of meat filling with sourness from grape leaves gives the dish a unique taste.

If you put this stuffing in bell pepper, you get dolma.

Dolma. Archive photo

Imam bayildy

This is one of the oldest dishes with its own legend and history. Imam bayildy, also known as imam bayoldy, is translated from the Crimean Tatar language as "the imam (the spiritual head of the Muslim community) got rich." According to legend, once a stingy and greedy imam allowed his wife to cook something from what was in the house for the guests who came. They found only 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 eggplant had to be baked. However, the wife of the imam coped with the task and prepared a delicious dish. Since then, food has been considered the food of the poor. Later this name became a household name. So in a moment of sudden "generosity" they call greedy people.

Fried vegetables. Archive photo

Sary Burma (Fulti)

Recently, a new dish has appeared in the assortment of Crimean Tatar establishments - Burma sary, although it has long been an important holiday treat for Crimean Tatars. Literally, the name translates as "yellow, twisted". The dish is a golden roll stuffed with minced meat (optionally with potatoes) or pumpkin. Baked in the oven.

Macarne

With the onset of cold weather, it is also customary for Crimean Tatars to cook purely flour dishes. For example, macarne - boiled pieces of dough seasoned with minced meat, ground nuts or yogurt with garlic. In other words - bows with minced meat. In different regions of the Crimea, it is prepared in different ways. Kaymakyly makarne - with sour cream, and cevizli makarne - with ground nuts.

Lokum or Tawa Lokum

This is another flour dish with a juicy meat filling. Tava is translated as a frying pan, and lokum (lokhum) is a dough product. So, the name speaks for itself: buns baked in a pan. They are laid one to one in the form of chamomile and generously smeared with butter. Thanks to this lokum is very tender and soft. © Photo: Vitaly Blagov

Baklava. Archive photo

Kurabye

These are shortbread cookies in powdered sugar. It is prepared for almost all religious and family holidays. Not a single Crimean Tatar wedding is complete without kurabye - "butter cookies", as it is also called. It is customary to treat this sweet masterpiece for duva (traditional Crimean Tatar family prayer) and Oraza Bairam.

Kurabye can be baked in 12 different ways. Among them are known sheker kyiyk - these are sweet scarves, cevizli parmachyklar - walnut fingers or cevizli boynuzchyklar - bagels with nuts, cevizli yarymailar - walnut crescents.

These are not all masterpieces of the Crimean Tatar cuisine. Each has its own peculiarity and amazing taste. There are several more dishes that are traditionally prepared by the Crimean Tatars. Starting from "fast food" in the form of samsa, wonderful manti to fragrant pilaf. But these incredibly tasty, hearty and juicy dishes cannot be called primordially Crimean Tatar, since they are common in many national cuisines. Under the influence of traditions, treats only changed their names and features of appearance.

Cuisine, which is prepared from dough and minced meat. This is the same cheburek, only with its own characteristics. Below we will consider how to cook Tatar yantyk with meat, cheese and other fillings.

Description

Yantyk - Crimean cheburek, which is fried without vegetable oil only in a dry frying pan. The dough can be of two types - custard or unleavened. But you can cook any filling: meat, cheese, eggs with herbs, vegetables, etc. The dish turns out to be juicy, satisfying, tasty and dietary.

Ingredients

The recipe for Crimean yantyk is very easy. For cooking you will need products:

Drinking water - 100 ml (more may be needed, depending on the type of flour).

Flour - 600 g.

Minced meat - 600 g.

Large onion - 2 pcs.

Salt, ground black pepper and other spices - to taste.

Greens (parsley, cilantro) - 1 bunch each (the more the better).

Let's move on to cooking.

Yantyk: step by step recipe

1. The dough is easy to knead. First, flour is sifted into a separate container, then salted to taste and the required amount of water is poured to make an elastic dough that does not stick to hands. Wrap the dough in cling film and refrigerate for 30 minutes.

2. In the meantime, prepare the minced meat. Tatars use lamb, but if it is not available, then you can take it and it doesn’t fit, because you won’t get a juicy filling. You can take several varieties of meat, then the dish will be even tastier. So, grind lamb and onion in a meat grinder.

Add salt, ground black pepper and other spices that your household prefers, as well as pour more greens (it must first be finely chopped). Stir the minced meat thoroughly and add a little water to it for juiciness.

Put the stuffing in the middle. Then we cover the first cake, which is already stuffed, the second. We fasten the edges of the cakes. It is also possible to form semicircular yantyks.

4. We heat the pan without vegetable oil. Then we lay out our finished cheburek on it. The fire must be small so that the cakes do not burn. Fry on one side until golden brown, then turn the yantyk over and fry on the other side.

As you can see, the recipe for the Crimean yantyk is completely simple. Most importantly, do not forget that the dish should turn out juicy, not dry.

Crimean yantyk recipe with cheese

To prepare this dish you will need the following products:

Flour - 600 g.

Drinking water - 100 ml (possibly more).

Hard cheese - 300 g.

Greens - to taste.

Salt, ground black pepper, ginger, nutmeg - to taste.

Garlic - to taste.

The recipe for Crimean yantyk with cheese is almost the same as with meat. To begin with, we knead the dough from water, salt and flour, which usually turns out to be elastic. We put the dough in the refrigerator for 30 minutes, and in the meantime we are engaged in the filling.

Three cheese on a large grater.

Finely chop the greens, and crush the garlic with a garlic press. Now we mix cheese, herbs and garlic in one container. The filling is ready.

We take the dough out of the refrigerator, tear off a piece from it and roll out a thin cake, in which we spread the filling in the center. Top with a second thin cake and glue the edges. Fry the yantyk on both sides until golden brown in a dry frying pan.

Add cottage cheese

The ideal filling is obtained not only with cheese, but also with cottage cheese. To prepare a tender and juicy yantyk, take homemade cottage cheese, add sugar to taste and beat with a blender to get a cheese mass. Squeeze it well through cheesecloth or rub it through a sieve to remove excess liquid.

If you do not want sweet yantyk, then you can add garlic or just greens instead of sugar. Mix the filling thoroughly, and you can sculpt yantyk.

Yantyk with fish

This is a unique dish for seafood lovers. We suggest you prepare a filling of fish. Of course, a very tasty dish will turn out if you add red fish fillet. However, this recipe is not for everyone. Therefore, you can take the fillet of any other fish. The main thing is that there are no bones.

Grind the fish fillet through a meat grinder, and add onion and garlic to taste there. You can also put greens and any spices you want in minced meat. As you can see, the recipe for Crimean yantyk with fish is very easy and can be accessed by everyone.

Cooking features

The dough on ordinary drinking water is not as elastic as you want. If you add mineral (carbonated water) or 2 tbsp. l. vegetable oil, then the dough will turn out softer, beautiful and tender.

So that the yantyk does not fall apart during frying, it is necessary to glue the edges of the cakes well. To do this, grease the edges with an egg, and then fasten them.

Yantik can also be cooked in the oven. The recipe is the same, but pasties are laid out not in a pan, but on a baking sheet.

Look at the photo, which dish turned out in the end.

The ideal dough can also be kneaded with a bread machine.

Finally

In the article, we looked at how to cook yantyk at home. Now you know that you can put absolutely any filling, there would be products. Yantik is served with butter, ketchup, and adjika.

Cook with pleasure and delight your family with such a wonderful dish as the Crimean yantyk.

Every time you come to Crimea, you feel the unique spicy-meat aroma of local food. All kinds of pilafs and kebabs, pies, chebureks, lagmans, shoes and baklavas. Crimean Tatars cook dishes that we have long known and loved. Their cuisine was influenced by both Middle Eastern and Turkish traditions, as well as Central Asian neighbors. That is why eggplants and samsa are excellently prepared in Crimea.

The Crimean Tatars also have their own dishes, you won’t find them in other places, but you should definitely try them in Crimea. Or make your own in your kitchen.

Kubete

This meat pie appeared among the Crimean Tatars under Greek influence. Usually it is stuffed with meat, potatoes and onions, but sometimes there are chicken and rice fillings, or with the addition of cheese.

Dough:

4-5 cups flour

400 g fat tail lamb fat

1 teaspoon salt

Filling:

700 g lamb

5 bulbs

4 potatoes

1 bunch of parsley

1 bunch green onions

2-3 tomatoes

Step 1. Sift the flour, pour it on a cutting board in a slide, make a recess in the middle into which to put the fat chopped in a meat grinder or blender. Thoroughly grind flour with fat.

Step 2 Gradually add salted water to the flour and knead a stiff dough. Divide it into two parts: for the bottom of the pie more, for the top - less. Grease your hands with vegetable oil and pull each part of the dough into a twisted tourniquet. And then lay the tourniquet in a spiral and leave to part.

Step 3 Cut the lamb into pieces, do not remove the cartilage. Peel the potatoes and cut into thin slices, the onion into thin half rings. Cut greens and tomatoes.

Step 4 Grease the form. Roll out the bottom half of the pastry to make sure it is enough for the sides of the pie. Turn the dough over as it rolls out. Put in the form.

Step 5. Put the filling on the dough in this order: onions, potatoes, meat, tomatoes and greens. Salt.

Step 6. Roll out the second part of the dough a little thinner than the first. Put on top, make a hole in the middle. Pinch the bottom of the dough along the edge.

Step 7 Pour 3 tablespoons into the hole. broth. Grease the top of the pie with an egg and place in a very hot oven (up to 250 C).

Step 8 When the top is reddened, pour another 2-3 tbsp into the hole. broth, reduce the temperature to 200 C. Bake for a total of about 1 hour.

Imam Baild

This dish is common in many cuisines of the East, in the Crimea it is also very popular. A legend is connected with him: guests came to a very stingy imam. He became emotional and allowed his wife to cook something from what is in the house. But there were only a couple of eggplants in the garden, and onions, peppers and tomatoes. And quite a bit of vegetable oil. Therefore, the eggplant had to be baked, and the rest of the vegetables fried. The guests looked at the treat and said: "Imam bayldy" - which means "the imam got rich." But we tried the dish - it turned out to be unusually tasty. Everyone makes this dish in different ways, stuffing eggplants with other vegetables, making something like casseroles or stews.

4 eggplant

2 onions

4 bell peppers

8 tomatoes

1 head of garlic

1 bunch of parsley

frying oil

Salt pepper

Step 1. Wash the eggplant and cut into circles, put in salt water for half an hour.

Step 2 Then take out, dry with a towel, put on a baking sheet, greased with a drop of oil, and bake in the oven.

Step 3 Peel and finely chop the onion, fry it in oil.

Step 4 Dice the tomatoes and bell peppers, add to the onion, stew, salt and pepper. Finely chop herbs and garlic

Step 5 Arrange hot eggplant on a plate. Top - part of the vegetables, a little garlic and herbs, then eggplant and vegetables again. Alternate layers in this way until the eggplant and vegetables run out.

Step 6. Sprinkle with herbs and garlic on top. Cover the dish with a lid and let the vegetables cool.

Yantyk

It is very similar to cheburek, but is fried without oil.

1 tbsp vegetable oil

2 glasses of water

Step 1. Form the flour in a bowl with a slide, break the egg into the recess at the top and pour in the water and salt. Then add oil and knead the dough. Then leave it for half an hour.

Step 2 Grate cheese.

Step 3 Cut the dough into small balls, about half a fist. Each ball is rolled out separately into a large circle.

Step 4 Put grated cheese on half of the circle, cover the minced meat with the second half and pinch the edges.

Step 5. Bake in a dry frying pan, first on one side, then on the other side. Brush the top with melted hot butter. Put in a deep bowl and cover with a lid. You can eat after 15 minutes.

Karaite lamb

500 g lamb

1 kg tomato

1 cup beef broth or water

2 onions

3 tbsp butter

2 tsp Sahara

Step 1. Wash the meat, cut into pieces.

Step 2 Peel the onion and fry in oil, then add the meat to it and fry until pinkish.

Step 3. Wash tomatoes, blanch and peel. Finely chop and spread over the meat. Salt and pepper, close the lid and simmer for 5-7 minutes.

Step 4 Gradually pour in the broth and simmer over low heat. When the meat becomes soft, add greens, add salt and put sugar.

Sheker kyiyk

The name is translated from Tatar as "sugar handkerchiefs". They look a little like brushwood.

2 glasses of milk

2.5 cups of milk

1 tbsp sour cream

1 tbsp Sahara

2 tbsp grape vodka

1 glass of vegetable oil

4 tbsp powdered sugar

Step 1. Mix milk, sour cream, egg yolks, sugar, salt and vodka. Gradually sift flour into the mixture.

Step 2. Knead a stiff dough.

Step 3. Roll it out as thin as possible. Cut into triangles.

Step 4 Fry in vegetable oil until golden brown. Sprinkle with powdered sugar. Serve hot.

Buza

500 g oatmeal

100 g butter

30 g yeast

2 cups of flour

2 cups sugar

Step 1. Mix cereal and flour in a large bowl.

Step 2. Bring butter to a boil and add to flour. Mix thoroughly.

Step 3 Pour in boiling water and stir until a homogeneous mass is formed, similar to thick sour cream. Then tightly close the bowl, you can wrap it with a blanket and leave for half an hour. And dilute the mass with boiled water.

Step 4 When the dough has cooled to room temperature, add diluted yeast, a glass of sugar and leave to ferment for 1-2 hours.

Step 5 Then add more water, mix thoroughly and strain through a sieve or gauze. Then add water to the pomace and strain again. But the buza should not be very liquid, the normal consistency is liquid kefir.

Step 6. Add the remaining sugar and leave to ferment. When the buza rises and becomes sour, you can drink it.

Cheburek(chuberek, chiberek, cheberek, chir-chir) is a pie made of thin puff pastry with various fillings, fried in boiling tail fat according to the rules, but now in vegetable oil, usually sunflower. Yantyk(yantykh) differs from cheburek only in that it is fried in a pan and turns out drier.

Cheburek has long been considered a common Soviet folk food of some "Asian" origin.
Meanwhile, cheberek (such a pronunciation is closest to the Crimean original) has nothing to do with Asia.
Cheburek(Crimean Tatar. çüberek, Turkish. çiğ börek) - a pie made of unleavened dough stuffed with minced meat with spicy spices, fried in oil. Sometimes cheese is used as a filling.

The spread of cheburek, for example, in Uzbekistan is associated only with the mass deportation of Crimean Tatars there. However, the enrichment of traditional Crimean cuisine with Uzbek dishes, more adapted to the fast food scheme (fast food) is a ubiquitous Crimean reality. So, in fact, tourists in Crimea are mainly waiting for Uzbek cuisine, and most of the chefs in summer cafes near the beaches specially come to Crimea from Uzbekistan for the season.
Nevertheless, just cheburek firmly holds the Crimean traditions in public catering. Neither Uzbek samsa nor Kazakh manti can beat this glorious crispy fiery product. But with his cooking much more trouble! Probably, the high authority of pasties is that they cook it in front of your eyes and serve it piping hot.

Recipe and photo of chebureks from Elena Chausova (Uzbekistan)
Knead the dough from flour, water, salt, divide it into 15 parts, roll them into balls. After 15-20 minutes, roll the balls into round cakes 2-3 mm thick, put minced meat on the cake, grease its edges with an egg and cover the filling with a cake so that you get a crescent-shaped pie, fasten the edges and cut them with a curly knife. Fry in boiling oil. For minced meat, take lamb, onion, pepper, herbs, salt and
pass through a meat grinder, add a little water. Dough - flour - 5 cups, water - 1.5 cups, salt. Minced meat - 850 g lamb, 200 g onion, herbs, salt, pepper, 0.5 cups of water

Surprisingly, in the Crimea there are no toponyms in honor of the cheburek! There is no Cheberek-kai rock, not even any separate Cheberek-Tash or at least a shallow Cheberek-koba.

But Yantyk was more fortunate and was immortalized:

Yantyk beam, lower section of the Imaretskaya valley, in front of the confluence. toy in the Armutluk valley Turk. yantyk kind of pie; cf. yandyk thistle; cf. RPN yantuk is from the Crimean Toponymic Dictionary (authors Lezina and Superanskaya according to Belyansky's toponymic records).
but from a recent book by T. Fadeeva, A. Shaposhnikov, A. Didulenko "Good old Koktebel",
"Business-Inform", Simferopol, 2004: Yantyk(Fastigium, Latus) - "slope, gentle slope, side" from ya:ntyk - "slope, side, side" - ESTYA 4:118-119. Balka and river.
Routes along the beam and the Yantykh pass with very spectacular photographs are presented on the Akinak website akinak.ucoz.ru/index/0-3.

Now yantyk recipe

Yantyk

Yantik is a large yeast dough pie stuffed with raw lamb.

Products for 10-12 pies: flour - 3 cups, eggs - 2 pcs. (one in the dough, the other for lubrication), milk or water - 1 cup, butter or margarine - 100 g, yeast - 25 g, sugar - 1 table, spoon, salt - 1/3 teaspoon.
Filling: lamb pulp - 500 g, onion - 1 head, salt, pepper, parsley - to taste

Prepare the dough according to the model of the unsweetened rich yeast unsweetened dough.
Rinse the meat, grind it together with onions in a meat grinder through a large mesh, salt, pepper, add 2-3 tablespoons, tablespoons of water, stir, use 1-1.3 tablespoons for each pie. mince spoons.
Cut the risen dough into 10-12 parts, roll out circles with a diameter of 10-12 cm, lay the minced meat in the center, pinch the pies from the edges to the center, make cloves, leaving a 1.5-2 cm long hole on top. Lubricate the top of the pies with an egg, lay rarely on a baking sheet, greased with oil, put in a warm place to approach. Bake in the oven at 210-230°C.

Serve hot with a piece of fresh butter in the hole.

Etiquette of Crimean hospitality
If you are preparing yantyki or chebereks for your guests, do not under any circumstances ask them how many chebereks they are going to eat. You just need to bring hot chebereks as they are fried. In general, treats are usually served on the table until all the guests reach until the third burp.
It is indecent for guests to thank the hosts - in the sense that you can't say "enough, I'm already full". You can only say something like "how delicious, how wonderful" or ask questions about the recipe and cooking secrets.
But without everyone at the table hearing you burp loudly three times, it is considered extremely indecent to stop eating. This is a terrible insult to the owners.

A very characteristic passage from a special site dedicated to pasties tscheburek.narod.ru/:

Ode to Cheburek
It is no secret that the notorious North Americans, imbued with the idea of messianism, sincerely believe that it was they who brought all the values of civilization to this world without exception. Including in culinary arts. Including - the idea of the so-called "fast food", fast food ... However, this is far from the case! The fact is that in times immemorial (deja vu temperas amoralis), when not only the ancestors of the Americans, but even the ancestors of the inhabitants of Europe climbed tree-like ferns and did not even think about diets, gunpowder, calligraphy and pasties were already invented in Asia . Yes, yes, cheburek! It was he who solved the problems of the then food program and served as a starting point in the development of global gastronomy.
Without exaggeration, we say that cheburek - it sounds proud! Alas, there are countless people who cling to our national heritage. Ridiculous and absurd are the attempts of some culinary extremists, with tenacity worthy of a better use, trying to prove the priority of their gastronomic delights with foam at the mouth. Absolutely unscientific and devoid of any historical authenticity seems to be the assertion of the dense Ukrainian nationalists who are arguing the origin of our cheburek - imagine! - to the dumplings! To the soulless, without any filling - dumplings !! There are pseudo-internationalists who cling to the glorious name of the cheburek, unsubstantiatedly raising this toponym to “churek”, “Che Guevara” and even the Little Russian “buryak”! ..

As for dumplings, this is the subject of a separate investigation, where is its true homeland. For now, we will limit ourselves to the fact that in the traditional Crimean cuisine (at least among the Crimean Tatars) there is alyushka, and in the Uzbek cuisine there is soup with small uzmanta dumplings.
Since Poltava was founded by the grandsons of Emir Mamai - the princes Glinsky, then most likely the dumplings in Poltava are of Crimean origin.

The post contains 5 recipes of the Crimean classical cuisine, the author-singer is Elena Lagoda, she is a Crimean ethnographer.

1. Karaite pies - a favorite dish of all Crimeans and in general one of the culinary calling cards of the 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 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 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 three on a coarse grater and combine with flour, add eggs, salt, sugar and water with vinegar and knead a homogeneous soft dough. You can do without vinegar, but with it the dough becomes more crispy, that is, the effect of puff pastry appears. Wrap it in cling film and put it in the fridge for an hour.

Step 1. Knead the dough and put it in the refrigerator for an hour

2 . Traditionally, mutton 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. You can adjust the fat content of the meat according to your taste. If you are using lean meat, add some fat tail fat. This will give the filling the juiciness and flavor of lamb.

Finely chop or cut the meat (but do not use a meat grinder, otherwise there will be no juiciness), add chopped onion to it. Salt and pepper the filling, mix thoroughly.

Step 2. Cooking the filling for Karaite pies

3. From the dough we pinch off koloboks the size of a child's fist and roll out thin cakes. We put a tablespoon of the filling on one half and connect 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 view one of the proposed video options. Usually Google produces a large number of very intelligible short videos.

Step 3. We form pies

4. Sometimes, in some literary sources, I came across a recommendation to make “spouts” for Karaite pies - holes with a pinch for steam to escape. I DO NOT RECOMMEND doing this. Since in this case the juice flows out ugly and remains dripping on the pie, in addition, the filling remains dry, not juicy, and the pie itself does not swell without exposure to steam and remains flat.

5. Before baking, grease the pies with an egg and bake at 200 degrees for about half an hour. Serve hot!!! True, they are also very tasty when cold.

________________________________________ ____

2. Kashyk-ash - spoon soup

This ancient dish in the Crimea is found among several peoples. Among the Crimean Tatars, kashyk-ash or sometimes another spelling, kash-kash, is translated as spoon soup, among the Krymchaks - syuzme, among the Karaites - hamur-dolma (lit. stuffed dough), among the Azov Greeks who came out of the Crimea - hashikhya. In fact, these are very small dumplings with meat filling. They are served with the broth in which they were cooked. As a rule, curdled milk or natural yogurt is added to kashyk-ash and sprinkled with plenty of herbs. The size of the dumplings spoke of the mastery of the hostess. There should be at least 6-7 in a spoon. I fit 8 and even had more space.

Ingredients

For test:

Water - 200 ml

Egg - 1 pc.

Salt - 1 tsp

Flour - at least 4 stacks, but possibly more (640 g)

Sunflower oil - 1-2 tbsp. l.

For filling:

Beef - 200 g

Lamb - 150 g

Onion - 1 pc.

Ground black pepper

Salt - 1 tsp

For serving:

Greens (onions, dill, parsley) - to taste

Yogurt or sour cream - to taste

Ground black pepper - to taste

Cooking method:

1. From flour, water, eggs and salt, knead a stiff dough. Cover it with a bowl, film or towel and leave for an hour.

Step 1. Knead the tough dough

2 . For minced meat, we pass the meat and onion through a meat grinder. Salt and pepper. The choice of meat was determined by religious views, since the Tatars and Krymchaks do not eat pork. The proportions of beef and lamb can be any.

Step 2. Cooking minced meat

3. Roll out a small piece of dough on a well-floured surface. The fact is that modeling small dumplings takes more time than ordinary dumplings, 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 zealous - otherwise the dough soaked from the filling may break through. Squares should be no larger than 3 cm.

Step 3. We make 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 steep and dusted with flour so that the layers do not stick together. Strips folded together are easier to cut into equal squares. We stack the finished squares on top of each other - so the dough dries less - and form small dumplings the size of a finger knuckle. Some craftswomen sculpted dumplings the size of a fingernail.

4. We put the finished dumplings on a surface sprinkled with flour and let them dry a little, and then freeze or cook immediately.

Step 3. Put the finished dumplings on a floured surface.

5. Pelmeni are dipped in boiled broth or water. Serve kash-kash immediately, without letting the dish cool down. Season with ground pepper and sprinkle generously with herbs. Optionally, you can fill with sour cream, curdled milk or natural yogurt.

_________________________________

3. Chebureks

Chebureks are the most popular dish of Crimean cuisine; they are cooked 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. Chebureki is a Crimean Tatar name, while among Krymchaks and Karaites they are called chir-chir (consonant with sizzling oil when frying). Previously, they were prepared only from lamb and fried in lamb fat. Now they are boiled in hot sunflower oil, and in the menu of numerous Crimean pasties, cafes and restaurants, you can often find variations of cheese filling, tomato and even sweet pasties with cottage cheese. And all this is undoubtedly also very tasty.

The dough in chebureks is thin, very tender and slightly crunchy. Hot chebureks are always bubbly, pot-bellied, and when biting into the filling, delicious juice oozes - broth. It goes without saying that you need to eat them only hot, until the juice is absorbed into the dough.

Ingredients:

For test:

Flour - 3.5 stack. (560 g)

Water - 1 stack.

Salt - 1 tsp

For filling:

Onions - 1-2 pcs.

Salt

Greenery

Black pepper

Water - about 0.5 stack.

For frying:

Refined sunflower oil - not less than 0.5 l

Cooking method:

1. From water, flour, salt and a small amount of vegetable oil, knead a rather steep 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, sprinkling a little salt, crush it with your hands so that it becomes softer and not too noticeable in the finished chebureks. Mix the onion with the filling, add water and stir. The consistency of 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. We 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 pasties will be fried. If the dough sticks to the board, lightly dust it with flour, but a little so that the excess flour does not burn in the oil. We spread a tablespoon of the filling on one half of the circle, cover with the second half and close the edge well. We cut the edge of the dough with a special knife for chebureks. Among the Crimean Tatars, it was called 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 the cheburek is lowered, it boils. Fry pasties until golden brown. It is important that there are no holes in the dough and that the edge is well stuck together, otherwise, when frying, the juice will flow out and the oil will smoke heavily. Turn over and take out the pasties with a slotted spoon.

We serve chebureks right away! Immediately!!!

_______________________

Note(information from the commentator of the post Evgeny)

In the manufacture of chebureks and yantyks, before laying the minced meat, sprinkle the dough with plenty of flour, except for the edge. Lightly moisten the edges where they will be molded with water.

_______________________________________

4. Yantyki

In fact, yantyki are chebureks fried in a dry frying pan, without oil.. Freshly cooked, they are generously lubricated with butter and covered, from which they become soft and very tasty. The result is a completely different dish from chebureks. It's hard to say which one is tastier, you need to try both!

Ingredients:

For test:

Flour - 3.5 stack. (560 g)

Water - 1 stack.

Vegetable oil - 2 tbsp. l.

Salt - 1 tsp

For filling:

Minced lamb or beef - 200-300 g

Onions - 1-2 pcs.

Salt

Greenery

Black pepper

Water - about 0.5 stack.

For lubrication:

Melted or softened butter - 100 g

Cooking method:

All stages of cooking 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 yantyks 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 yantyk over again and let it bake for another minute.

Grease the hot yantyks with butter and cover with a lid or a plate so that they steam a little and soften. Serve hot, of course!

___________________________________

5. Jewish stuffed fish (gefilte fish)

I learned about this dish from my grandmother, who for a long time lived in the same yard with a Jewish family. The peculiarity of this dish, traditional for the Crimean Jews, is that the whole fish is skinned with a “stocking”, stuffed and then boiled with beets, onions and carrots. Perhaps it is appropriate to mention that in the 20s of the twentieth century. a large number of Jews moved to the Crimea and they even wanted to make the peninsula a Jewish autonomy.

This is a very difficult dish, both in terms of cooking technology and its significance, which is simply huge for Jewish culture. You can translate from Yiddish gefilte fish not only as stuffed fish, but as a filled, rich fish. It is served on Passover and Rosh Hashanah, and it is also ideal for Shabbat, as it does not contain bones when cooked on Friday, which means that the Jewish prohibition of removing bones on the Sabbath day is not violated.

Cold stuffed fish is a very tasty dish. It is served differently. Some are served with broth as a cold first course, and some make the broth harden and serve as aspic.

From my friend and colleague Evgeny Melnichenko, who simply prepares gefilte fish with jewelry, I found out the intricacies of cooking. By the way, Eugene is an amazing artist, a master of woodcarving, many of his products are dedicated to Jewish art.

Ingredients

For fish:

Pike or zander - 1.5 kg

Onion - 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 peel

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. Pelengas is also quite suitable.

We clean the fish from scales, take out the gills, cut off all the fins, except for the tail, remove the gill bone, but we try that the head remains attached to the body along the back. Then we pass under the skin with our fingers and separate it from the meat. In the place of the dorsal fin under the skin, we cut the bones with scissors, trying not to damage the skin. So we reach the tail, gradually turning the skin inside out. At the end, with scissors, we separate the ridge from the tail, again, trying not to damage the skin.

2. Before proceeding with the preparation of minced meat, we collect the cut off fins, ridge and scales (we throw away only the gills), pour a liter of water and cook a transparent broth over a very low heat, adding a little salt to it. We filter the broth.

3 . Cover the matzo with water and let it soften completely. In supermarkets, you can find many variations of matzo, from classic fresh to delicious salty with onions, poppy seeds and other fillings.

Finely chop the onion and sauté half in vegetable oil, and leave the other half raw.

The meat is separated from the bones and passed through a meat grinder along with matzah. In minced meat, add browned and raw onions, salt, pepper, chopped herbs, two raw eggs. We 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 put in the middle of the fish so that the fish slices look spectacular in the 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 . At the bottom of the pan we put onion peel, peeled and sliced beets and carrots, a whole peeled onion, bay leaf, peppercorns.

6. Then we lay the fish belly down, back up and pour hot broth. It is not scary if the fish is completely uncovered. Salt the broth well and add a couple of teaspoons of brown sugar. If brown sugar is not available, 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, removing the foam at the beginning. We wait for complete cooling and only then we take out the fish, trying so that the head does not come off.

We filter the broth, heat it up and introduce gelatin, according to the instructions. Put the fish on a dish, pour a small amount of jelly, let it harden well and decorate with lemon, beets, herbs.

Fill the stuffed fish with hot broth and cook for about 2 hours.

________________________________________ _________

Another recipe for chebureks from the book "Karaite cuisine":

________________________________________ __________

Our blog has already published posts with recipes from seasonal Crimean products and according to Crimean recipes.

Homemade potatoes in the village of yantyk. Delicious Crimea! Sarma, dolma, ayaklak, cheburek, yantyk, rapans, mussels - what to try in the Crimea! Yantyk with fish

Chiberek

Yantyk

Kebab

Kashyk-ash and Tatar-ash

Kobete

Sarma, dolma

Imam bayildy

Sary Burma (Fulti)

Macarne

Lokum or Tawa Lokum

Kurabye

Description

Ingredients

Yantyk: step by step recipe

Crimean yantyk recipe with cheese

Add cottage cheese

Yantyk with fish

Cooking features

Finally

Kubete

Imam Baild

Yantyk

Karaite lamb

Sheker kyiyk

Buza

Latest

It needs to be known