Tatar cuisine

Kumis ( , ), alternatively spelled coumis or kumyz, also known as airag ( ), is a traditional fermented dairy product made from mare milk. The drink is important to the peoples of the Central and East Asian steppes, of Turkic and Mongolic origin: Kazakhs, Bashkirs, Kalmyks, Kyrgyz, Mongols, and Yakuts. Kumis was historically consumed by the Khitans, Jurchens, Magyars, and Han Chinese of North China as well.

dish

Beshbarmak (; ; ) is a meat, noodles, and onion broth dish in Central Asian cuisine. It is also known as naryn in Xinjiang, Uzbekistan, Kyrgyzstan and Kazakhstan, as turama in Karakalpakstan and Dagestan, as dograma in Turkmenistan, and as bişbarmaq or qullama in Bashkortostan and Tatarstan.

Boortsog, boorsoq, baursak, baursaq, bauyrsaq, borsok or boorsok is a fried dough food found in the cuisines of Central Asia, Idel-Ural, Mongolia and the Middle East. They are shaped into triangles or sometimes spheres. The dough consists of flour, yeast, milk, eggs, butter, salt, sugar, and margarine. Tajik boortsog are often decorated with a criss-cross pattern by pressing the bottom of a small strainer on the dough before it is fried. It has been adopted by Cossack cuisine as "bursak".

Chak-chak () is a popular fried dough food in Tatarstan, Bashkortostan, Tajikistan, Uzbekistan, Kazakhstan, Kyrgyzstan and other parts of Central Asia.

Chorba, ( ; ) shorwa, shurba, shurpa, shurbah or shorba ( ) is a broad class of stews or rich soups found in national cuisines across North Africa, The Middle East, Iran, Turkey, Southeast Europe, Central Asia, East Africa and South Asia. It is often prepared with added ingredients but is also served alone as a broth or with bread.

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.

pastry from Central Asia

Kashk, kishk, ( Kašk, ), () qurut, qurt, kurut, kurt, qqet, jameed, shilanch (Tuvan and , , , , , Tajik: қурут, ), chortan ( chort’an), aaruul or khuruud (Mongolian: ааруул or хурууд) is a range of dairy products popular in Iranian cuisine, Caucasian cuisine, and Central Asian cuisine. Kashk is made from strained yogurt, drained buttermilk (in particular, drained qatiq) or drained sour milk by shaping it and letting it dry. It can be made in a variety of forms: rolled into balls, sliced into strips, and formed into chunks.

culinary traditions of Crimean Tatars

thumb|Qatiq from Azerbaijan thumb|Bulgarian qatiq Qatiq is a fermented milk product from the Turkic countries. It is a more solid form of yogurt than ayran.

Peremech ( / pərəməç / pärämäç; , tr. beremes; ) is an individual-sized fried dough pastry common in Volga Tatar and Bashkir cuisines. It is made from unleavened or leavened dough and usually filled with ground meat and chopped onion. Originally, finely chopped pre-cooked meat was used as a filling, but later raw ground meat became more common. Alternatively, peremech can be filled with potato or quark.

thumb|right|Horse meat platter – qazı is on the right thumb|Plate of Qazı at a restaurant in Astana thumb|Making horse meat sausage

Echpochmak, ocpocmaq, ochpochmaq, ochpochmak, uchpochmak, oechpochmaq, uchpuchmak, ucpucmak or treugolnik (, , , ) is a Tatar and Bashkir national dish, an essential food in Tatar and Bashkir culture. It is a triangular pastry, filled with chopped meat, onion and potatoes. Echpochmak is usually eaten with bouillon or with tea.

thumb|200px|Qistibi Qistibi or kistibi (, , ) is a well-known traditional dish in Tatarstan, Bashkortostan and Chuvashia. Qistibi is roasted flatbread with various fillings inside. The dough should be unleavened. The most common filling is mashed potato but it may also be ragout or millet. The filling is placed on one half of the flat cake and is covered by the other half. Later, clarified butter is spread on the flat cakes.

cuisine of the Tatar people

Fatayer (; ; ) are meat pies that can alternatively be stuffed with spinach or cheese such as feta or akkawi. They are part of Arab and Levantine cuisine and are eaten in Lebanon, Syria, Palestine, Jordan, Iraq, Egypt, Fatayer are also popular in Argentina, where they are considered a variety of empanada under the name (singular form ), and in Brazil, where they are known as ("closed sfihas", singular form ).

Levantine dish made of raw meat

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

Nokul or lokul is a type of puff pastry in Turkish cuisine. It is common in the Central Black Sea Region of Turkey and the Turkish-minority areas of Bulgaria with variations. Nokul is sometimes served hot as an appetizer instead of bread. It consists of a rolled sheet of yeast dough onto which feta-style white cheese, walnut or poppy seed is sprinkled over a thin coat of butter. The dough is then rolled, cut into individual portions, and baked.