 | |
| Course | Main course |
|---|---|
| Place of origin | .svg){kind=icon} Crimea |
| Serving temperature | Hot |
| Main ingredients | Lamb anddough |
Sarburma, also known simply asburma amongCrimean Tatars and aspierekaczewnik amongLipka Tatars, is a traditionalmeat pie inCrimean Tatar cuisine. InCrimean Tatar languagesarmaq means "to wrap" andburmaq "to curl". Its name amongLipka Tatars comes from theRussian verbперека́тывать "to roll up."[1] Nowadays, it is a widespreadsnack inCrimea, neighbouring regions ofUkraine (Ukrainian:сарбурма), and inTurkey (Turkish:etli kol böreği).[2][3] InPoland it is a distinctive cuisine of theLipka Tatars, and is registered under the name pierekaczewnik in theEuropean Union and United Kingdom[4] as aTraditional Speciality Guaranteed.[1] The main ingredients are traditionallylamb anddough.[2][3] The same are used in another popular Crimean andTurkish dish,çibereks.
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 | ThisTurkish cuisine-related article is astub. You can help Wikipedia byexpanding it. |
 | ThisUkrainian cuisine–related article is astub. You can help Wikipedia byexpanding it. |
