Pastry
Çibörek
Origin: Eskişehir, Central Anatolia
Thin half-moon pastry filled with minced meat and onion, deep-fried for under a minute and eaten hot by hand.
Çibörek is a thin, half-moon pastry filled with raw minced meat and fried in deep oil. The registered Eskişehir recipe makes a firm dough of flour, water and salt. Each 50-gram piece is rolled into a disc 20 cm wide and 1 mm thick. About 25 grams of filling goes on one half: lean mince, boiled onion, black pepper, salt and water. The edge is cut shut with a toothed wheel. It fries in sunflower oil at 160–170 °C for about 25–30 seconds, until both sides turn golden.
The pastry comes from the Crimean Tatars who settled in Eskişehir. It is also written çiğ börek; the registered name is "Eskişehir Çiğböreği (Çibörek)", a geographical indication held by the Eskişehir Chamber of Commerce. A portion is five pieces, served hot and eaten by hand, usually with ayran. Families also make it for weddings and holidays.
Dietary notes: minced meat, onion and wheat dough (gluten), deep-fried. The recipe has no dairy and no hot pepper.