Chibereks and yantiks

A mix of chebureks: beef, lamb, and chicken.

A mix of chebureks of four types: beef, lamb, chicken, cheese

A mix of chebureks of four types: beef, lamb, chicken, cheese.

A mix of three types of yantyky: beef, lamb, and chicken.

A mix of yantiks of four types: beef, lamb, chicken, cheese

A mix of yantiks of four types: beef, lamb, chicken, cheese.

A traditional dish of the Azov Greeks, passed down from generation to generation: crispy, thin dough with a juicy pork and beef filling.

Crispy dough with juicy beef filling combined with aromatic herbs

Crispy dough with juicy chicken and spice filling

Crispy dough filled with lamb and spices

Crispy dough with sulguni cheese, cottage cheese, and herbs (dill)

Crispy dough with sulguni cheese and cottage cheese

Cherry and mascarpone chiburek — delicate dough filled with juicy cherries and creamy mascarpone, fried in oil until lightly golden.

A traditional dish of the Azov Greeks, passed down through generations: a juicy pork and beef filling wrapped in unleavened dough and cooked in a hot, dry skillet. Before serving, it is brushed with butter.

A filling of juicy beef wrapped in unleavened dough, cooked on a hot dry frying pan. Brushed with butter before serving

A filling of tender chicken wrapped in unleavened dough, cooked in a hot dry frying pan. Brushed with butter before serving