Crimean cuisine

pastry from Central Asia

Chebureki ( Cheburek) are deep-fried turnovers with a filling of ground or minced meat and onions. A popular street dish, they are made with a single round piece of dough folded over the filling in a crescent shape. They have become widespread in the former Soviet-aligned countries of Eastern Europe in the 20th century.

Central Asian noodle dish

'''''' are a shortbread-type biscuit, usually made with ground almonds. Versions are found in most Arab, Balkan and Ottoman cuisines, with various different forms and recipes. They are similar to polvorones from Andalusia.

Sarburma, also known simply as ' among Crimean Tatars and as pierekaczewnik' among Lipka Tatars, is a traditional meat pie in Crimean Tatar cuisine. In Crimean Tatar language means "to wrap" and "to curl". Its name among Lipka Tatars comes from the Russian verb "to roll up." Nowadays, it is a widespread snack in Crimea, neighbouring regions of Ukraine (), and in Turkey (). In Poland it is a distinctive cuisine of the Lipka Tatars, and is registered under the name pierekaczewnik in the European Union and United Kingdom as a Traditional Speciality Guaranteed. The main ingredients are traditional

Yantiq or yantyk (, , ) is a Crimean Tatar turnover. Unlike a cheburek, a yantiq is grilled without oil, not deep-fried.

Type of börek