Street Griddle · Dry-Fried Turnover
Yantyk
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It looks almost identical to a cheburek, but it's cooked completely dry in an ungreased pan instead of deep-fried — locals call it the lighter version for exactly that reason.
A thin dough round is folded over minced lamb or beef and herbs, then cooked in a dry, ungreased pan until the crust blisters and crisps. Crimean Tatar street vendors and market cooks serve it hot, brushed with a little butter.
Why it's made this way: It's part of Crimean Tatar cuisine, a Turkic culinary tradition distinct from the Slavic dishes found across the rest of Ukraine.
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Part of World of Street Food — 690 dishes from 118 countries.
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