Tatar Aşı
Tatar aşı is a filling dish unique to Çorum cuisine, sitting between mantı and soup. It is made by serving meat-filled dough parcels in a garlicky yoghurt broth.
What it is
In tatar aşı, dough is rolled out in kerchief/parcel shapes with a little minced-meat filling inside, then sealed. These parcels are boiled and served in a soupy, garlicky yoghurt broth, with sizzling butter and chilli flakes drizzled on top. Unlike the crisp texture of dry mantı, tatar aşı is soupy and eaten with a spoon.
The Çorum interpretation
Tatar aşı is a distinctive take on Çorum’s dough-and-yoghurt tradition: while Çorum dry mantı is fried and dried, tatar aşı stays soupy. In this it is one of the defining examples of the region’s “aş” culture.
Cultural significance
Combining the handiwork of mantı with the heartiness of soup, tatar aşı is valued at home tables and in welcoming guests as a flavour unique to the region.