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Tatar böreği

Noodle and Dumpling Dishes

Tatar böreği, meaning Tatar börek, is a Turkish food made of dough parcels that are usually cut in the form of a triangle. It is a common food in many inner regions of Turkey, in cities such as Eskişehir and Gaziantep. The dumplings are usually covered in yogurt and filled with ground beef, garlic and parsley. In North Cyprus they are traditionally served with grated halloumi cheese and mint. The source article also records that in June 2018 the Turkish president Recep Tayyip Erdogan said he would like to serve the dish in a series of cafes he planned to create across Turkey. The related Tatar and Bashkir dumplings öçpoçmaq are triangular in the same way, and the article lists manti as a related dish. The article gives no date for the origin of the dish.

Facts
Classification
Dietary Suitability
Contains Meat or Poultry 1
Dietary Suitability
Contains Dairy or Egg 1
Origin Period, From (Year)
from 1844 2
Connections

In Cuisine

Source Tatar böreği (Wikipedia)

Uses Ingredient

Beef, Ingredients
Source Tatar böreği (Wikipedia)
Garlic, Ingredients
Source Tatar böreği (Wikipedia)
Parsley, Ingredients
Source Tatar böreği (Wikipedia)
Yogurt, Ingredients
Source Tatar böreği (Wikipedia)
In the Other Atlases

Originated In

Also in Geography Atlas: where this subject originated.

Source Tatar böreği (Wikipedia)Lead [origin-region]
Quote, Lead [origin-region]
It is a common food in many inner regions of Turkey in cities like Eskişehir and Gaziantep.
Sources
1. Tatar böreği (Wikipedia)
  • Lead
    The dumplings are usually covered in yogurt and filled with ground beef, garlic and parsley.
  • Lead [origin-region]
    It is a common food in many inner regions of Turkey in cities like Eskişehir and Gaziantep.
  • In Cuisine: Turkish Cuisine, Lead [in-cuisine]
    is a Turkish food consisting of dough parcels
View the Source
2. Mantı Postası: Traces of mantı throughout history
Mantı PostasıFrom Tatar böreği to modern mantı
Quote, From Tatar böreği to modern mantı
The cookbook Melceü’t-Tâbbahin [The Cooks’ Refuge], first published in 1844, includes a recipe for Tatar böreği
View the Source
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