Çibörek

Çibörek is one of the traditional delicacies of Turk cuisine and is particularly associated with the culinary traditions of the Crimean Tatars. Over time, this flavor, adopted in various regions of Anatolia, has become one of the local specialties of Eskişehir province.

The introduction of çibörek to Anatolian lands stems from the large-scale migrations of Crimean Tatars beginning in the 19th century. These migrations altered the demographic structure of Eskişehir and introduced new cultural elements to the city. A significant wave of migration from Crimea in the 1860s brought Tatars who settled in Eskişehir and added a new gastronomic element to the city.

Word origin clarifies the meaning of çibörek. The term “çir” in Old Turkish means fat or oil, and “çibörek” thus translates to “borek cooked in oil.” Additionally, the suffixes “şı” and “çı” derive from Kipchak Turkish, where they convey the meaning of delicious. Therefore, çibörek can be defined as a “delicious borek.”

^{Çibörek (}Kültür Portalı⁾

Çibörek is a type of börek made by placing a filling of minced meat, onion, and various spices onto thinly rolled dough and frying it in hot oil. Çibörek consists of dough and filling. Although the general public, deriving its name from “çiğ börek” meaning raw borek, mistakenly believes the filling is raw, the correct definition is “borek fried in hot oil.” It is typically shaped like a half-moon. Varieties with mushrooms, cheese, or potatoes also exist, but traditionally it is made with minced meat.

Reflecting its historical and cultural significance, Eskişehir has registered çibörek as a geographical indication. The Eskişehir Chamber of Commerce applied for its registration as a geographical indication in 2010, and the application was approved in 2012. Çibörek was officially registered in the Official Gazette dated 17 March 2012, issue number 28236. This geographical indication confirms çibörek as a unique gastronomic product of Eskişehir and has initiated measures to preserve this delicacy.

4–5 cups of flour

1 teaspoon of salt and water

250 g minced meat

1 medium-sized onion

1 teaspoon of salt

1/2 teaspoon of black pepper

1/2 cup of water

Flour, water, and salt are mixed in a bowl and kneaded until the dough reaches the consistency of an earlobe. Onions are finely grated, then combined with minced meat, salt, black pepper, and water, and thoroughly mixed to prepare the filling. From the prepared dough, walnut-sized pieces are taken and rolled out into circles approximately 15–20 cm in diameter. The filling is spread in a thin layer over half of each dough circle.

The other half of the dough is folded over the filling, forming a half-moon shape, and the edges are sealed and cut with a serrated edge. The shaped çiböreks are then fried in very hot oil until both sides turn a light pink hue.