The following summary of the Crimean Tatar diet a century ago is derived from a Russian publication, Priroda i Luydi, Vol. II, published in 1879. A Turkish translation of the section on foods, "100 Yil Once Kirim Tatarlari," by Mahmut Tahir appeared in EMEL, a journal published in Turkish in Ankara, Turkey. (No. 170-171, 1989, pp. 41-42.)

FOODS AND DRINKS

Bread (sourdough).

Rice. Prepared with veal or beef broth.

Yogurt. Made mostly from sheep's milk.

Shish kebap. Prepared with mutton, often served to guests.

Chee-Börek. Meat turnovers, with filling of ground or minced meat, and onions. Filling enclosed between two layers of dough and fried. Similar to Peremetch, served by Volga Tatars.

Köbete. Another kind of "boerek," with filling made of minced meat or chicken, and rice. Filling enclosed between layers of dough and baked.

Soups. Prepared with meat and vegetables.

Desserts. Fruit and vegetable turnovers, "pekmez" (grape molasses), "kaymak" (thick cream), "helva," "lokum," etc.

Drinks. "Ayran" (diluted yogurt), "sherbet" (liquid portion of fruit compote or stewed fruit, with sugar), diluted "pekmez" (grape molasses).

The author noted that Tatars did not drink wine, although they produced wine for non-Moslems. However, they did drink vodka, as there is no mention of it in the Koran. [This is similar to how some people in Turkey justify drinking "raki," a strong alcohoholic beverage with anise flavoring, because it is not mentioned in the Koran.]

It is further noted that Crimean Tatars ate mutton, beef, and camel meat, but not horse meat, which the author says was consumed by the Nogays only. There is also no mention of "kymyz," mare's milk, as a beverage consumed by Crimean Tatars.

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