 |
This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. Please improve this article by introducing more precise citations where appropriate. (April 2007) |
-
- For the popular sauce, please see tartar sauce.
Tartare is a preparation of finely chopped raw meat or fish optionally with seasonings and sauces.
Examples are
- Steak tartare,
- Venison tartare,
- Salmon tartare,
- Tuna tartare.
Typically, a tartare is served as a spread for toast. The name is popularly derived from the Tatars. The dish is very popular in Poland.
See also
- Carpaccio
- Ceviche
- Crudo - fish
- Crudos - beef
- Gored gored
- Kibbeh nayyeh
- Kitfo
- Mett
- Poke
- Spotted Dick
- Sashimi
- Yukhoe
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
External links
This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)
