Acquaintance with local cuisine is an exciting part of every journey. However, many tourists who come to Crimea on vacation believe that since we live in the same country, our national dishes are the same, which means that you shouldn't even look for establishments that offer something special. And absolutely in vain! Crimean cuisine will offer a lot unusual dishesand some may very well become your favorites!

What to try in Crimea?

The most distinctive dishes of the Crimean cuisine are Tatar. You will not taste the national food of the Crimean Tatars anywhere except Crimea. Meanwhile, even well-known dishes prepared by professional local chefs will find new taste... Another argument in favor of the Crimean tatar cuisine - cheapness: you are unlikely to find more reasonable prices for food in Crimea in 2016.

What will the Crimean Tatars pamper tourists with? The main dish on the menu is pasties. These "pies with meat" (and this is how the name is translated from the Crimean Tatar) are prepared here according to special recipe... They are made from flour without yeast, with onions and peppers. According to the classic recipe for the filling, they take lamb, but pasties with beef and cheese are also very tasty. They are fried in oil heated to 200 ° C. For those who like less fatty food, the Crimean cuisine will offer yantyk - this is the same cheburek, but fried in a dry frying pan without oil.

Another interesting dish is kubete. it juicy pie with lamb, onions and potatoes. Yufakhash - tiny dumplings, again with lamb, which are eaten with broth. Sarma is a local analogue of stuffed cabbage: the meat is wrapped in grape leaves. They love lagman in Crimea very much - rich soup lamb with vegetables and special noodles.

Driving along the highways in the direction from Simferopol, you will certainly see large barrels by the road: they sell tandoor samsa here. Be sure to try these pies filled with lamb and onion and generously seasoned with spices. The prices for such food in Crimea in 2016 are very affordable, and filling and tasty dinner provided! By the way, the quality of the dishes is one of the best.

If you are looking for where to eat in Crimea national cuisine, we can recommend visiting cafes and restaurants in Bakhchisarai - for example, next to the Khan's Palace.

Arriving to rest in Crimea, be sure to try the Black Sea fish and seafood. Even if you are not a fan of such dishes, we assure you: prepared from fresh food, they will be much tastier.

The most "Crimean" can be called julienne from rapan and mussels. They are grown or harvested right off the coast and delivered to restaurants without freezing. In terms of usefulness, it is difficult to compete with these dishes of the Crimean cuisine: protein, collagen, mineral elements in them are contained in an easily digestible form. The main secret cooking seafood - minimal heat treatment... It is enough to keep them in water or in a frying pan for just a few minutes longer, and they will become rough.

But from fish dishes you should definitely try red mullet in Crimea. Her high taste qualities was appreciated by the ancient Romans, buying it "by weight" for silver. It tastes best just fried and seasoned with spices, so food prices in Crimea in 2016 will pleasantly surprise you. An excellent choice there will be Black Sea flounder and mullet. Where to eat in Crimea delicious fish? We recommend visiting Balaklava: in numerous restaurants on the waterfront, you can taste delicious Crimean cuisine, watching the fishermen and enjoying the magnificent view!

What's for sweet? The most obvious answer is baklava. Puff pastry with honey and nuts is sold everywhere in Crimea (however, you shouldn't buy it on the beaches, there is a risk of getting sick - read how). You can wash down lunch with a buzz - low alcohol drinkwhich is made from raisins, or fragrant tea from the Crimean herbs.

Crimea is a great place for family vacation... Sun, sea, clean beaches, water parks and attractions, exciting tourist excursions - there is something for everyone! Active recreation is, of course, good, but Crimea has another highlight - wonderful cuisine.

FOOD IN THE CRIMEA

To visit the peninsula and never taste the traditional local food is simply a crime. After all, this place is a real paradise for gourmets. It should be noted that Crimean cuisine is a truly unique phenomenon. Historically, many tribes and peoples have lived on the territory of the peninsula since ancient times. Ukrainians and Russians, Turks and Greeks - you can't name all of them! They brought many new elements to the local culinary traditions... This symbiosis is what makes crimean cuisine unique and unrepeatable. The greatest demand in the territory Crimea enjoy dishes of Ukrainian, Russian and Tatar cuisine.

Crimean Tatar cuisine

First meal
Shurpa is a classic hot dish of Tatar cuisine - aromatic soup with lamb and vegetables. In Crimea, there are several options for its preparation. Basically they add to it bell pepper, different types of tomatoes, a lot of greens and a few rings of raw or pickled onions, mainly when serving guests.
Soup with flour dressing - tokmach - is especially popular among tourists. Cooked with lamb and turkey broth, it has a delicate, pleasant taste.
Yufakhash is considered a traditional and to some extent a ritual dish among the Tatars. As you can see, the name is quite exotic, but in fact these are banal dumplings, albeit very unusual. The fact is that yufakhash are tiny by their shape; from 10 to 15 pieces can be placed on a spoon. According to Tatar traditions, a young wife is obliged to feed her husband with this dish on the second day after the wedding, because it is believed that in this way she shows her love, care and patience.
Second courses
Hearty meat foodmade from lamb and beef, combined with vegetables and oriental spicesPerhaps nothing could be better. Sarma, pilaf, lagman - this is just a small part of what you can try in any cozy Crimean restaurant or small cafe.
National dish of the peoples Central Asia pilaf is rightfully considered. For its preparation, rice, meat (chicken or lamb), carrots and onions are traditionally used. But Crimean pilaf, seasoned with aromatic oriental spices, will amaze even the most sophisticated gourmets.
For lovers oriental cuisine also there are many exotic dishes... Here, for example, sarma (in turkish cuisine - dalma) is such a unusual variation on the topic of cabbage rolls familiar to many. The only difference is that the filling, which is made from lean lamb, is wrapped in grape leaves. The recipe is original and non-standard, but it is thanks to this that the sarma turns into a real one cooking masterpiece. Juicy minced meat in combination with grape leaves gives it additional tenderness and piquancy.
Lagman is considered an equally original dish; it is prepared from noodles and lamb, which is stewed in a thick rich broth with vegetables and oriental spices.
Tatar cuisine is so diverse that, despite the abundance meat products, there is also plenty of delicious food for vegetarians. First of all, I would like to mention imam-bayaldy - eggplants stuffed with chopped tomatoes with the addition of onions and garlic, parsley and raisins. The dish can hardly be called primordially Tatar, because it is common in Asia, but in the Crimea it is prepared simply amazingly. Will delight vegetarians and sauté - vegetable stew from eggplants, tomatoes, carrots, garlic and onions. Although saute refers more to georgian cuisine, in Crimea it is no less popular.
Bakery products
For lovers of flour products, Crimean baked goods are simply bliss. There is such a variety of dishes from fresh, butter, liquid and sour doughthat just the eyes run up. And, of course, you need to try everything! Several dishes can be distinguished from traditional Crimean pastries.
Kubete is a puff pastry pie. Potatoes, meat and onions are used as filling. Sometimes add additional ingredients, mainly rice and cheese. Previously, kubete was baked only on holidays, but today it can be ordered at any institution. It is served extremely hot. There is a tradition according to which only a woman should put a pie on the table, but only men are allowed to cut it.
Chir-chir - analogue of chebureks. By the way, not every cook can cook delicious pasties, so there are only a few places on the entire peninsula where you can taste real chir-chir. Unlike regular pies, their dough should be light and literally melt in your mouth. Not only meat is used as a filling, but also cheese and a lot of vegetables.
Samsa - pie with meat filling from unleavened dough. This dish appeared on the peninsula a long time ago, although it has nothing to do with Tatar cuisine, because Uzbekistan is considered its homeland. Often these pies have triangular shape... By the way, for the preparation of samsa, special clay ovens are used - tandoor.
Baklava is a sweet pastry that is more popular in eastern countries, is a puff pastry dessert stuffed with nuts and honey.
The drinks
Crimean herbal teas. Based on mountain herbs, they are aromatic and have soothing properties. If you add a few spoons of jam to tea, for example, from rose petals, quince or erica raisins (plum variety), then its taste will become even more sophisticated.
Crimean wines are known in many countries. The Massandra winery boasts the largest collection of these drinks.
Buza - this is wheat kvass... The very history of the name of this drink is interesting. Translated from the Tatar "buza" means "scandal, disorder", although if we take into account the fact that the fortress of a buza is no more than 5 degrees, it is unlikely that it will come to hooliganism. The drink is always served very cold, for which tourists appreciate it.
Sherbet - sweet drink, honey is used for its preparation. It has been known since the 13th century. Previously, it was used more for ritual purposes (during weddings and other holidays).

Russian cuisine in Crimea

Russian cuisine appeared on the peninsula with the arrival of the first Russian-speaking peoples to this territory. It happened at the beginning of the 2nd millennium. Over time, Russian culinary traditions took root completely here, in given time cuisine is considered to be the main Crimea... Among the dishes that are in the greatest demand, several should be highlighted.
Pancakes. The history of their appearance dates back to the Middle Ages. This is a traditional dish of the Eastern Slavs. In Russia it had a symbolic meaning, because many believed that pancakes were a symbol of the sun. In those days, they were baked only for the holidays, mainly for Shrovetide. Nowadays, pancakes are an excellent appetizer, easy to prepare and at the same time very tasty.
Shangi - ancient russian dish, which is a yeast dough pies that look like cheesecakes. For the filling, mashed potatoes (potatoes or peas) are often used or unsweetened cottage cheese... For the dough, lamb or beef fat is used, so shangi in Crimea very popular.
Okroshka - cold soup... The first recipes for okroshka appeared in the 18th century. In fact, it is a mixture of vegetables, herbs (parsley, dill, green onions), meat (mainly black grouse, pork and turkey) and different types fish. It's all crushed and refueled bread kvass and sour cream.
Shchi is another ancient national Russian dish. In fact, it is multi-ingredient soup... It contains: cabbage, meat, spices, carrots and sour dressing (brine, sour cream or apples). The peculiarity of the cabbage soup is that all products do not lend themselves to preliminary heat treatment... In other words, vegetables are not fried or stewed in advance. This technique is characteristic only for russian cuisine.
Pies - special kind baked pies. The dish got its extraordinary name due to the fact that it has an open middle, through which melted butter was poured inside. Over time, traditions and methods of cooking have changed and now they do not do that, but the name has remained the same. The assortment of pies is quite large: there are fish, meat and mushroom pies... Rice, eggs and cabbage are also often added to the filling.
Beef Stroganoff is a simple dish that combines elements of French and Russian cuisine. The basis for it is finely chopped roasted beef, drenched sour cream sauce... Served only hot.

Ukrainian food

Ukrainian food more popular among slavic peoples, but the long-term proximity of the two peoples led to the fact that some elements from Ukrainian cuisine penetrated into the territory Crimea.
First meal
Borscht, or beet soup - it is the beets that give it a bright rich red color. When serving, sour cream is always added or garlic donuts are offered.
Kapustnyak is a soup made on the basis of sauerkraut... It has analogues in Russian, Slovak and Polish cuisine.
Pickle - a soup made from pickled cucumbers or cucumber pickle.
Second courses
The most popular second courses ukrainian cuisine in Crimea several dishes are considered to be.
Vareniki- a well-known flour product in slavic cuisine, although they were most widespread in the Ukrainian lands. For a long time in Ukraine, meat, mushrooms, berries or vegetables have been used as a filling for dumplings. But in Crimea, they approached their preparation more creatively: Tatars prefer to take hemp seeds for the filling (they taste like poppy seeds) and peas.
Zrazy (meat rolls). They are prepared from the beaten beef, in which the filling of vegetables, mushrooms and boiled eggs... Mashed potatoes are served as a side dish for zrazam.
Roast (meat stewed with vegetables) - traditional russian and ukrainian dish , which has gained popularity in the Crimea. Served without additional garnishes, often in a pot (this way it keeps its temperature longer), sometimes it is only slightly poured with broth.
Bakery products
Connoisseurs of flour products should definitely try traditional Ukrainian pastries.
Cheesecakes (cheese pancakes). The basis for their preparation is grated cheese, to which eggs and a little flour are added (by the way, French chefs do not add flour to cheesecakes!). Fried in a pan, sometimes additionally baked in the oven. They go well with condensed milk, homemade sour cream and jam.
Pampushki - round buns made from yeast dough. Where they first began to cook is unknown. Many attributed this "miracle" of cooking to the French and Italians. Now there is an opinion that donuts are the creation of German chefs, but all these versions have not yet been proven. IN ukrainian cuisine, however, as in the Crimean, they are often supplemented garlic dressing and served with borscht.
Draniki - delicious potato fritterswho moved from Ukraine to Crimea.
The drinks
Traditions of making many drinks came from Ukraine to Crimea, which have become an integral part crimean cuisine.
Kvass - very ancient drink, for the first time it was used in ancient Egypt. On the Slavic lands, kvass appeared about a thousand years ago. In Russia, the technology of its preparation was known to everyone, because it was believed that it was a symbol of well-being, so kvass had to be in every home. In total, 500 varieties of it were known in the Middle Ages. The secret of making many of them has been lost: despite this, kvass is still a popular drink.
Uzvar (according to modern terminology - vzvar) - cold drink from dried fruits, sometimes honey is added to it in addition to berries.

Crimean cuisine really has a unique flavor, because for many centuries it has absorbed the best culinary traditions different nations... Do you want to fully enjoy the taste of oriental sweets, wonderful pastries, try unusual meat dishes? All this will be presented to you by the Crimean cuisine!

When visiting any country, almost all tourists first of all get acquainted with the local cuisine. Many vacationers are unaware of the many original dishes Crimean cuisine. The most distinctive are Tatar dishes. Only on the Crimean peninsula you can taste the most delicious and unusual dishes of the Crimean Tatars. In this article, we will introduce you to the most popular species Crimean food.

First courses in traditional Crimean cuisine

The most popular "hot" dish Crimean peninsula is the so-called "Shurpa"... Shurpa is a soup with lamb and vegetables.

There are many recipes for making shurpa. Going to any cafe or restaurant, you will most likely find shurpa on the menu. As a rule, when serving shurpa, sweet pepper and several rings are added to it. fresh onion.

Another popular hot dish is tokmach... This soup is made with flour. Possesses delicate taste thanks to cooking in a special turkey broth.

Traditional for the Crimean cuisine is yufakhash... Despite unusual name, yufakhash can be called ordinary dumplingsbut with an important difference. The fact is that these dumplings are very small and can fit in a spoon for several pieces. According to tradition, on the second day after the wedding, the young wife should feed her husband with this treat. This tradition symbolizes her love and care for her husband.

Baking and sweets of Crimea

On the territory of Crimea is located great amount factories and plants for the production of confectionery products. Thanks to this, in any store on the peninsula, you can find a department with sweets and pastries.

Lately confectionery steel not only delicious delicacybut also an unusual souvenir. Many tourists buy sweets as a present. On the shelves of tourist cities of Crimea you will find the following sweets:

• Sugar and chocolate puzzles;
• Portrait cakes;
• Chocolate souvenirs;
• Flowers from mastic.

Besides sweet pastries and chocolate desserts the local Tatars have a common dish called “ Kubete". This meat pie appeared among the Tatars under the influence greek cuisine... As a rule, Kubete is stuffed with meat, potatoes and onions.

On the territory of Crimea, the most common oriental sweets... The most popular sweet is baklava... Baklava is a small sweet pastry made with honey and nuts.

Also, on the territory of the peninsula you can find a large number of varieties jam... Here it is made from apricots, plums and strawberries.

Traditional drinks

Drinking and preparing drinks is an integral part of the life of the Tatars. It has long been common among the Tatars bread drinks, but the most common drink remains coffee... In the restaurants and cafes of the resort towns you can find a huge number of varieties of coffee.

Also on the peninsula are very popular fermented milk drinks... Especially popular are ayran and koumiss.

Back to traditional drinks relate different varieties wine. Now the peninsula is home to a huge number of grape plantations, from which local wine is made. Here you can taste the following wines:

• Dry;
• White;
• Red;
• Sparkling wine.

Read also our article. Cognacs, wines and wineries of Crimea: prices, reviews, how to distinguish a fake:

The best places with local cuisine in Simferopol

Most restaurants in Crimea offer their visitors a traditional european cuisine, however there are a large number of establishments in which you can find national dishes Crimea.

Restaurant "Matisse"

This institution is considered one of the most popular in all of Simferopol. It is located at: st. 60 years of October, 37. Here you can both celebrate the holiday and quietly have a snack in a cozy atmosphere. The entire range of the menu is prepared with special care and respect for all national traditions... The main specialization of the restaurant is meat treats and a variety of kebabs.

Restaurant "Matiss" in Simferopol

Restaurant "Kecskemet"

Another popular place among tourists is Kecskemet. It can be found at the address in Simferopol: st. Gagarin, 22A. Here you can try almost any national food of the Crimean Tatars. In addition to national dishes, the restaurant has a choice between traditional and exotic cuisine.

Restaurant "Chistye Prudy"

Located at: st. Kievskaya, 80. This restaurant has existed for about 15 years and during this time has managed to establish itself as one of the best places, where you can get acquainted with the variety of Crimean cuisine. In addition to the many dishes and desserts, there is a huge selection of wines for visitors.

Where to try Crimean cuisine in Sevastopol

Caravanserai

Address in Sevastopol: Kamyshovoe highway 6a. This cafe offers a wide selection of local dishes at fairly democratic prices. Manty and shurpa are called "signature" dishes of the cafe. Most tourists begin their acquaintance with the local cuisine in the Caravanserai cafe.

Cafe "Persimmon"

This cafe is located at 32 km of the Sevastopol-Yalta highway, before turning to, and for many years has been pleasing its visitors with juicy meat dishes cooked on the grill. You can also relax here with a cup of coffee with sweet baklava.

Authentic restaurants in Evpatoria

Restaurant "Jeval"

It is a popular institution with shades of national flavor. Located at: Evpatoria, st. Karaeva, 10. The restaurant is famous for its meat dishes. The institution has a huge assortment of sweets and various baked goods. An important feature the restaurant is to respect the traditions, therefore in Jeval there is no alcoholic beverages.

Cafe "Eastern Night"

The cafe is located in the historical center of Evpatoria, at the address: st. Demysheva 2. Is very popular with local residents and tourists. The main specialization of the cafe is Crimean cuisine. In addition to food, the cafe has the opportunity to enjoy the performances and dances of oriental beauties.

National cuisine of Crimea in Yalta

Chaika restaurant

Located on the embankment. Lenina, 15. An excellent place with a beautiful view of the Black Sea. In addition to local traditional dishes, there are European, Georgian and mediterranean cuisine... Also, the restaurant has hookahs for the most different taste.

Restaurant "Skullcap"

Small cozy restaurant located at the address: st. Drazhinsky, 50. In the restaurant menu you can find all the most popular dishes of the peninsula. The assortment is dominated by traditional oriental cuisine. Has a convenient location near the center of Yalta.

The post contains 5 Crimean recipes classic cuisine, singer-songwriter - Elena Lagoda, she is a Crimean ethnographer.

1. Karaite pies - a favorite dish of all Crimeans and in general one of the culinary business cards of the Crimea. True, they are also very popular in Lithuania, where a rather large Karaite diaspora lives. In Lithuania they are calledkibinai (or kibinai)... The Karaite dough is crispy and the filling is very juicy.

Ingredients

For the test:

Flour - 650 g

Butter - 250 g

Water - 200 ml

Egg - 2 pcs. + 1 pc. for surface lubrication

Salt - 0.5 tsp.

Sugar - 0.5 tbsp. l.

Vinegar 9% - 1 tbsp l.

For filling:

Lamb or beef pulp - 600 g

Onions - 2 pcs.

Salt

Ground black pepper

Fat tail fat (if the meat is lean) - 100 g

Cooking method:

1. Sift the flour into a bowl. Chop the chilled butter finely or three for coarse grater and combine with flour, add eggs, salt, sugar and water with vinegar and knead homogeneous soft dough... You can do without vinegar, but with it the dough becomes crisper, that is, the effect of puff pastry appears. We wrap it in foil, put it in the refrigerator for an hour.

Step 1. Knead the dough and put it in the refrigerator for an hour

2 ... Lamb is traditionally used for Karaite pies. The Karaites did not eat pork. Therefore, if you do not like the flavor of lamb, you can replace it with beef. The fat content of the meat is adjusted to your liking. If you are using lean meat, add some fat tail fat. This will add juiciness and lamb flavor to the filling.

Finely chop or chop the meat (but do not use a meat grinder, otherwise there will be no juiciness), add chopped onion to it. Salt and pepper the filling, mix thoroughly.

Step 2. Preparing the filling for the Karaite pies

3. From the dough, pinch off koloboks the size of a children's cam and roll out thin cakes... Put a tablespoon of the filling on one half and connect the edge. Then we wrap the edge with a pigtail, like a large dumpling. If you do not know how to do this, refer to Google with a request "pigtail on dumplings" or pies and watch one of the suggested video options. Usually Google produces a large number of very easy to understand short videos.

Step 3. Form the pies

4. Sometimes in some literary sources I have come across a recommendation to make “noses” at the Karaite pies - holes with a pinch for steam to escape. I DO NOT ADVISE to do this. Since in this case the juice flows out unattractively and remains drips on the pie, in addition, the filling remains dry, unsweetened, and the pie itself does not swell up without the influence of steam and remains flat.

5. Before baking the pies, grease them with an egg and bake at 200 degrees for about half an hour. Serve hot !!! True, they are also very tasty when cold.

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2. Kashik-ash - spoon soup

it old dish in the Crimea, it is found among several peoples. Among the Crimean Tatars, k'ashyk-ash or sometimes another spelling k'ash-kash is translated as spoon soup, among the Krymchaks - suzme, among the Karaites - hamur-dolma (lit. stuffed dough), among the Azov Greeks who came out of the Crimea - hashihya. In fact, these are very small dumplings with meat filling. They are served along with the broth in which they were cooked. As a rule, yogurt or yogurt is added to kashyk-ash and sprinkled with herbs. The size of the dumplings spoke of the skill of the hostess. There should be at least 6-7 of them in a spoon. I fit 8 and even had more space.

Ingredients

For the test:

Water - 200 ml

Egg - 1 pc.

Salt - 1 tsp

Flour - at least 4 cups, but possibly more (640 g)

Sunflower oil - 1-2 tbsp. l.

For filling:

Beef - 200 g

Lamb - 150 g

Onions - 1 pc.

Ground black pepper

Salt - 1 tsp

For serving:

Greens (onion, dill, parsley) - to taste

Sour milk or sour cream - to taste

Ground black pepper - to taste

Cooking method:

1. Knead the hard dough from flour, water, eggs and salt. Cover it with a bowl, wrap or towel and leave for an hour.

Step 1. Knead the tough dough

2 ... For minced meat, we pass the meat and onion through a meat grinder. Salt and pepper. The choice of meat was dictated by religious beliefs, since Tatars and Krymchaks do not eat pork. The proportions of beef and lamb can be any.

Step 2. Cooking minced meat

3. Roll out a small piece of dough on a well-floured surface. The fact is that sculpting small dumplings takes longer than ordinary dumplings, so the dough can dry out. If you have a modeling assistant, then you can cut a layer of dough into squares and quickly form dumplings. The dough needs to be rolled out quite thinly, but not too zealous - otherwise, the dough soaked from the filling may break through. Squares should be no more than 3 cm in size.

Step 3. Making small dumplings

If you sculpt dumplings without an assistant, then you need to roll out the dough in small portions, cut it into strips, and fold the strips one on top of the other. In this case, the dough should be very steep and dusty with flour so that the layers do not stick together. The strips folded together are easier to cut into equal squares. We put the finished squares on top of each other - this way the dough dries less - and form small dumplings the size of a phalanx of a finger. Some craftswomen sculpted dumplings and the size of a nail.

4. Put the finished dumplings on a floured surface and let dry a little, and then freeze or cook immediately.

Step 3. Put the finished dumplings on a floured surface

5. Dip the dumplings in boiled broth or water. We serve kash-kash immediately, without allowing the dish to cool down. Season ground pepper and sprinkle generously with herbs. Optionally, you can season with sour cream, yogurt or natural yogurt.

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3. Chebureks

Chebureks are the most popular dish Crimean cuisine, they are prepared in almost every home. Both my mother and grandmother often cooked pasties, at least once a month - that's for sure. This ancient dish is found among many Crimean peoples under different names. Chebureks are the Crimean Tatar name, and among the Krymchaks and Karaites they are called chir-chir (consonant with hissing butter when frying). Previously, they were cooked only from lamb and fried on lamb fat... Now they are boiled in a red-hot sunflower oil, and in the menu of numerous Crimean chebureks, cafes and restaurants, you can often find variations of cheese filling, tomato and even sweet pasties with cottage cheese. And all this is undeniably very tasty too.

The dough in pasties is thin, very tender and slightly crunchy. Hot pasties are always bubbly, pot-bellied, and oozing from the filling when bitten delicious juice - broth. It goes without saying that you only need to eat them hot, until the juice is absorbed into the dough.

Ingredients:

For the test:

Flour - 3.5 stack. (560 g)

Water - 1 stack.

Salt - 1 tsp

For filling:

Onions - 1-2 pcs.

Salt

Greens

Black pepper

Water - about 0.5 stack.

For frying:

Refined sunflower oil - not less than 0.5 l

Cooking method:

1. Knead a rather steep dough from water, flour, salt and a small amount of vegetable oil. You need to knead it until it becomes smooth, elastic and glossy. Cover it with a bowl, plastic wrap or towel and leave it to rest for an hour.

2 ... Add salt, a lot of herbs and ground black pepper to the minced meat. Finely chop the onion and, sprinkle with salt a little, crush it with your hands so that it becomes softer and not too tangible in the finished pasties. Mix onion with filling, add water and stir. The consistency of the minced meat should be a little liquid, but not too much - so that the filling does not spread, and not thick - so that it remains juicy in the finished cheburek.

3. Pinch off a ball of dough from the dough and roll out a thin circle with a diameter corresponding to your frying pan or cauldron in which the pasties will be fried. If the dough sticks to the board, dust it a little with flour, but a little - so that the excess flour does not burn in the oil. Put a tablespoon of the filling on one half of the circle, cover with the other half and seal the edge well. Cut the edge of the dough with a special knife for pasties. The Crimean Tatars called it chegyr.

4 ... Pour a lot of oil into a cauldron or deep frying pan - so that the pasties float and do not touch the bottom. We heat it up very well so that it boils when the pasties are lowered. Fry pasties until golden brown. It is important that there are no holes in the dough and the edge is well molded, otherwise the juice will flow out during frying and the oil will smoke heavily. Turn over and take out the pasties with a slotted spoon.

We serve pasties right there! Immediately!!!

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4. Yantyki

In fact, yantyks are pasties fried in a dry pan, without oil.... Freshly cooked, they are generously greased butter and cover, from this they become soft and very tasty. The result is a completely different dish from pasties. It's hard to say which one tastes better, you have to try both!

Ingredients:

For the test:

Flour - 3.5 stack. (560 g)

Water - 1 stack.

Vegetable oil - 2 tbsp. l.

Salt - 1 tsp

For filling:

Minced lamb or beef - 200-300 g

Onions - 1-2 pcs.

Salt

Greens

Black pepper

Water - about 0.5 stack.

For lubrication:

Melted or softened butter - 100 g

Cooking method:

All stages of cooking before frying, that is, kneading the dough and preparing the filling are no different from pasties.

Then we take a frying pan, preferably with a thick bottom, preferably cast iron, heat it up over medium heat and fry the yantyks without using oil, that is, in a completely dry frying pan. A couple of minutes on one side and the same on the other. If you are not sure if the dough is fried, you can turn the yantyk over again and let it cook for another minute.

Grease hot yantyks with butter and cover with a lid or a plate so that they are slightly steamed and softened. Definitely served hot!

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5. Stuffed fish in Jewish style (gefilte fish)

I learned about this dish from my grandmother, who for a long time lived in the same yard with a Jewish family. The peculiarity of this dish, traditional for Crimean Jews, is that the skin is removed from the whole fish with a "stocking", stuffed and then boiled with beets, onions and carrots. Perhaps it is appropriate to mention that in the 20s of the twentieth century. a large number of Jews moved to Crimea and they even wanted to make the peninsula a Jewish autonomy.

This is a very difficult dish, both in terms of cooking technology and its significance, which is simply enormous for Jewish culture. Gefilte fish can be translated from Yiddish not only as a stuffed fish, but as a full, rich fish. It is served on Pesach and Rosh Hashanah and is also ideal for the Sabbath because it does not contain bones when cooked on Friday, which means it does not violate the Jewish ban on taking bones on the Sabbath.

Cold stuffed fish is very tasty dish... It is served in different ways. Some are served with broth as a cold first course, while others make the broth solid and serve as a jellied one.

My friend and colleague Evgeny Melnichenko, who simply makes jewelry gefilte fish, I found out the intricacies of cooking. By the way, Eugene is an amazing artist, master of wood carving, many of his products are dedicated to Jewish art.

Ingredients

For fish:

Pike or pike perch - 1.5 kg

Onions - 2-3 pcs.

Matza - 100 g

Dill - 0.5 bunch.

Raw eggs - 2 pcs.

Boiled eggs, peeled, whole (small) - 3 pcs.

Salt to taste, but slightly more than usual

Ground black pepper

For broth:

Raw beets - 2 pcs.

Raw carrots - 2 pcs.

Bulb onions - 1 pc.

Husks of yellow and red onions

Bay leaf - 3-4 pcs.

Black peppercorns

Brown sugar - 0.5 tbsp. l.

Salt to taste

Water

Cooking method:

1 ... First, let's dwell on the choice of fish. I think the ideal fish for this dish is pike perch, although traditional for stuffed fish pike or carp are considered in the world. The bearing is also quite suitable.

We clean the fish from scales, take out the gills, cut off all the fins, except for the tail, remove the gillbone, but try to keep the head attached to the body along the back. Then with our fingers we pass under the skin and separate it from the meat. In the place of the dorsal fin under the skin, we trim the bones with scissors, being careful not to damage the skin. So we reach the tail, gradually turning the skin inside out. At the end, use scissors to separate the ridge from the tail, again, being careful not to damage the skin.

2. Before proceeding to the preparation of minced meat, collect the cut off fins, ridge and scales (we throw out only the gills), fill it with a liter of water and cook over very low heat clear brothby slightly adding salt. Strain the broth.

3 ... Cover the matzo with water and let it soften completely. Many variations of matzo can be found in supermarkets, from classic unleavened to delicious salty with onions, poppy seeds and other fillings.

Finely chop the onion and pass half of it on vegetable oil, and leave the other half raw.

Separate the meat from the bones and pass it through a meat grinder along with matzo. Add sautéed to the minced meat and raw onion, salt, pepper, chopped herbs, two raw eggs... We mix everything.

4. We fill the fish with minced meat, but not too tightly, but so that it takes its natural shape. Sometimes boiled eggs are put in the middle of the fish so that the fish slices look spectacular in the cut. By the way, I noticed that with the eggs inside, the fish retains a more rounded shape when boiled and does not become flat.

5 ... Put on the bottom of the pan onion skins, peeled and sliced \u200b\u200bbeets and carrots, a whole peeled onion, bay leaf, peppercorns.

6. Then we put the fish belly down, back up and fill it with hot broth. It's okay if the fish is completely uncovered. Salt the broth well and add a couple of teaspoons brown sugar... If there is no brown sugar, you can replace it with burnt: hold half a tablespoon of sugar over the fire until it caramelizes and turns light brown. Cook the fish with the lid closed for about two hours, removing the foam at the beginning. We wait until it cools completely and only then we take out the fish, trying to keep the head from coming off.

Strain the broth, heat it and add gelatin, according to the instructions. Put the fish on the dish, fill it with a small amount of jelly, let it set well and decorate with lemon, beets, herbs.

Fill the stuffed fish with hot broth and cook for about 2 hours.

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Another recipe for chebureks from the book "Karaite cuisine":

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Our blog has already published posts with recipes from seasonal crimean products and according to the Crimean recipes.

Perhaps it is difficult to imagine any other national cuisine that would combine so many traditions and characteristics of different cultures. More than 80 nationalities live on the Crimean peninsula: Russians, Ukrainians, Crimean Tatars, Armenians, Jews, Greeks, Karaites and many others. Each nation brought its own special dishes to the Crimean cuisine, which perfectly took root in the Crimean cuisine and were loved by the locals.

Crimean cuisine. Photo: http://www.flickr.com/photos/astique/

Neighborhood with countries such as Turkey and Bulgaria also had a significant impact. complemented the Crimean cuisine with oriental sweets, and - with her traditional dishknown to everyone as stuffed bell peppers.

Crimean Tatar cuisine is very popular in Crimea. Many restaurants offer hearty meat dishes, mainly lamb or beef, and a rich variety of pastries.

Crimean meat dishes

The main favorites among meat dishes lagman, pilaf and sarma are considered.

These dishes appeared thanks to crimean Tatars, who returned to the peninsula in the 80s from Uzbekistan, where they were deported in 1944.

The meat dish is lagman. Photo: http://www.flickr.com/photos/andrew_hyatt/

Lagman - rich dish, similar to soup, but thicker. It is prepared from meat (mainly lamb), special long noodles and vegetables. Of the vegetables, eggplants, peppers, radishes, potatoes, onions, and carrots are most often used. And, of course, they add spices and various greens.

Pilaf. Photo: http://www.flickr.com/photos/iknowhim/

One of the favorite dishes of Crimea is pilaf. In each region, it is prepared in its own way, but, nevertheless, the basis remains the same: meat, rice, onions, carrots and spices. In whatever version it is prepared, it is always insanely tasty and very satisfying.

Meat in grape leaves - Sarma. Photo: marakand.com.ua

Sarma (aka dolma) is also widespread - these are stuffed cabbage, but only the filling is not wrapped in cabbage leavesas we used to, but in grape. Unique combination meat filling with grape, slightly sour, leaves will not leave indifferent any gourmet.

Crimean pastries

In Crimea, they love to bake pies, pies and many other dough products. Apply and yeast dough, and unleavened, and rich, and sour.

Crimean dish - kubete. Photo: perekop.info

Of traditional baked goods worth noting is kubete - a juicy pie with meat, potatoes and onions. Other fillings are also used for kubete, such as rice and chicken, rice and meat, cheese and potatoes. It is baked mainly for special occasions.

Crimean cheburek - Chir-chir. Photo: http://fotki.yandex.ru/users/khavalits58/

Also in the Crimea, "Chir-chir" is found almost everywhere - this is an analogue of a cheburek. Chir-chir refers to the Karaite cuisine. It comes with meat or vegetable filling. They also say that they are real crimean pasties not crunchy and not tough, but literally melt in your mouth.

Crimean triangular patties - Samsa. Photo: http://www.flickr.com/photos/dollzi/

Samsa refer to uzbek cuisine, at the same time, it perfectly took root in the Crimean. This is a kind of unleavened dough pie stuffed with minced meat, onions with spices. It can be round or triangular in shape. Samsa is baked in a tandoor (a clay oven in the form of a cylinder), sticking it to the walls of the oven. Now there are many variations in the preparation of samsa, but the most real and traditional, of course, is tandoor.

Crimean sweets

For Crimea, the most traditional oriental sweets. A favorite delicacy of the Crimean coast is baklava. Sweet pies in the shape of rhombuses made from multi-layered dough with honey and nuts. It tastes soft, crumbly and very sweet.

Baklava. Photo: http://www.flickr.com/photos/theguideistanbul/

An analogue of baklava - Sheker kyiyik - national sweet crimean Tatar cuisine... The name translates as "sugar handkerchiefs". Sheker kyiyik is also baked from multi-layered dough, only sprinkled with sugar syrup on top.

Rose petal jam. Photo: http://www.flickr.com/photos/ [email protected]/

What about jam? In Crimea, it is being prepared for different variations: from apricots, strawberries, quince, dogwood, raisin (these are small Crimean plums) and ... from rose petals. This is original rose jam it tastes very delicate and emanates a subtle scent of roses.

Crimean wines