Tartaar

Tartaar is a Dutch term with two distinct meanings. In cuisine, tartaar most often refers to steak tartare, a dish of raw minced beef (or sometimes horse meat) that is seasoned and shaped into a patty or quenelle. It is typically served with raw egg yolk, onions, capers, cornichons, parsley, mustard, and sometimes Worcestershire sauce. The preparation emphasizes freshness and fine grinding or mincing of the meat, and versions exist that use fish such as tuna or salmon, or vegetarian substitutes. It is closely associated with French culinary traditions and is commonly found in European and North American menus.

In a dental context, tartaar denotes dental tartar, the calcified plaque that forms on teeth. Tartar develops when dental plaque mineralizes and becomes hardened deposits along the gumline and on tooth surfaces. It can contribute to gingival inflammation and periodontitis if not removed. Treatment involves professional dental cleaning to scale away deposits, followed by improved oral hygiene. Prevention includes regular brushing with fluoride toothpaste, flossing, and routine dental check-ups; avoiding tobacco products can also reduce risk.