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Crimean Tatar cuisine is primarily the cuisine of theCrimean Tatars, who live on theCrimean Peninsula. The traditional cuisine of the Crimean Tatars has similarities with that ofGreeks,Italians,Balkan peoples,Nogais, North Caucasians, andVolga Tatars, although some national dishes and dietary habits vary between differentCrimean Tatar regional subgroups; for example,fish andproduce are more popular amongYaliboylu and Tat dishes while meat and dairy is more prevalent in Steppe Tatar cuisine. Many Uzbek dishes were incorporated into Crimean Tatar national cuisine during exile in Central Asia since 1944, and these dishes have become prevalent in Crimea since the return. Uzbeksamsa,laghman, andplov (pilaf) are sold in most Tatar roadside cafes in Crimea as national dishes. In turn, some Crimean Tatar dishes, including Chiburekki, have been adopted by peoples outside Crimea, such as inTurkey and theNorth Caucasus.[1]
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