Çibörek

Çibörek is one of the traditional flavors of Turkish cuisine and is particularly associated with the culinary heritage of the Crimean Tatars. Over time, it has been adopted in various regions of Anatolia and is now one of the local delicacies of Eskişehir province.

The History of Çibörek

The introduction of çibörek to Anatolian lands is rooted in the large-scale migrations of Crimean Tatars that began in the 19th century. These migrations transformed 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 settlers to Eskişehir, adding a new gastronomic element to the region.

Definition of Çibörek

The etymology of çibörek clarifies its meaning. The word “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 sense of deliciousness. Therefore, çibörek can be defined as a “delicious borek.”

Çibörek (Culture Portal)

Traditionally, çibörek is a type of börek made by placing a filling of minced meat, onion, and various spices onto thinly rolled dough, then frying it in hot oil. Çibörek consists of dough and filling. Although its name suggests “raw borek,” implying that the filling is uncooked, the accurate definition is “borek fried in hot oil.” It is typically shaped like a half-moon. Varieties with mushrooms, cheese, or potatoes also exist, but the traditional version is made with minced meat.

The Geographical Indication Process for Çibörek

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

Dough Ingredients

4–5 water cups of flour

1 sweet teaspoon of salt and water

Filling Ingredients

Minced meat: 250 g

One medium-sized onion

1 tea teaspoon of salt

1/2 teaspoon black pepper

1/2 Tea glass cup of water

Preparation Method

In a bowl, mix flour, water, and salt, and knead until the dough reaches an earlobe consistency. Finely grate the onion, then combine it with minced meat, salt, black pepper, and water, mixing thoroughly to prepare the filling. From the prepared dough, take pieces the size of walnut and roll them out into circles approximately 15–20 cm in diameter. Place a thin layer of the prepared filling on one half of the rolled-out dough.

Fold the other half of the dough over the filling and seal the edges using a crimping tool to form a half-moon shape. Cut the shaped çiböreks and fry them in very hot oil until both sides turn a light pink hue.