Tartare
From Wikipedia, the free encyclopedia
For the popular sauce, see tartar sauce.
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Tartare is a preparation of finely chopped raw meat or fish optionally with seasonings and sauces.
Examples include:
- Steak tartare
- Venison tartare
- Salmon tartare
- Tuna tartare
Commonly a tartare is served as a spread for toast. A popular legend is that the dish is named after the nomadic Tatar people of the Central Asian steppes, however tartare got its name from tartar sauce served on the side in the original dish.[citation needed] The dish is very popular in Poland.
[edit] See also
- Basashi
- Carpaccio
- Ceviche
- Crudo – fish
- Crudos – beef
- Gored gored
- Kibbeh nayyeh
- Kitfo
- Mett
- Poke
- Sashimi
- Yukhoe
[edit] References
- Linda Stradley, I'll Have What They're Having: Legendary Local Cuisine, Falcon, 2002
- Linda Stradley, What's Cooking America article on history and legend of hamburgers
- San Diego Union-Tribune article on steak tartare
- Metropolitan News Enterprise article on steak tartare
[edit] External links
- Straight Dope response to question about Tartares
- Cooking.com recipe
- Stanford page on history of Mongols and their horses
- Cuisinenet glossary of terms
- BBC H2G2 page on the history of hamburgers
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