Resting in the Crimea, do not miss the unique opportunity to try local cuisine. After all, Crimea is a real find for a gourmet! During the centuries-old history of the Crimean Peninsula, different tribes and peoples inhabited, which led to a mixture of not only cultures, but also gastronomic traditions. Greeks, Russians, Ukrainians, Turks, Crimean Tatars and many others lived here. Each of the nationalities introduced something new and unusual to the dishes prepared: the method of preparation, spices, ingredients. This is what contributed to the fact that today kitchen in Crimea  It represents a unique and unique gastronomic tradition. The time tested traditional Russian, Crimean Tatar and Ukrainian dishes that are most in demand among the guests of the peninsula, and so loved by the locals.

Dishes of the Crimean Tatar cuisine

First meal

Yufahash is considered one of the classic and even ritual first courses of the Crimean Tatars. It sounds, of course, very exotic, but in reality it is nothing but dumplings with yushka. However, these dumplings are not quite ordinary. Yufahash have a tiny shape and up to 15 pieces can fit in a spoon. According to the Crimean Tatar tradition, the young spouse feeds this dish on her husband the day after the wedding celebration. Thus, she shows him her patience, attention and love.

Especially revered in the Crimea, the traditional fragrant soup shurpu, which includes lamb and various vegetables. On the peninsula there are several cooking options for this hot dish. As a rule, use potatoes, sweet Bulgarian pepper, tomatoes, greens. When serving, usually chopped or raw pickled onions are added.

Especially popular with tourists earned tokmach, the first dish with flour dressing. It is prepared on the basis of turkey or lamb broth and has a particularly delicate flavor.

Second courses

Crimean Tatar cuisine  in the Crimea is characterized by an abundance of meat dishes. Most recipes use beef and lamb, add vegetables and various spices. In whatever small restaurant you go, there you can always taste the most delicious traditional dishes. Laghman, Sarma, Plov - only a small part of this gastronomic variety.

Lagman is one of the most famous hot dishes of Central Asian cuisine. It is distinguished by a rich taste and appetizing aroma. Classic Lagman is cooked in thick rich lamb broth, in which noodles, vegetables and oriental spices are added.

It is impossible to talk about the gastronomic tradition of the peoples of Central Asia and not to mention pilaf. Preparing a dish in a cast iron cauldron, and its main ingredients are rice, carrots, onions, lamb or poultry meat. Crimean pilaf is incredibly fragrant and will impress the taste buds of even the most jaded gourmet.

If you like oriental cuisine and exotic dishes, then by all means try sarma or dalma (as this savory dish is also called in Turkey). Externally, sarma resembles cabbage rolls, but grape leaves are used instead of cabbage leaves. For the preparation of the filling choose lean lamb and rice. This is a true culinary masterpiece!

Crimean Tatar cuisine  is incredibly diverse and includes not only meat, but also vegetable dishes, which will especially appeal to vegetarians. Fragrant Imam-Bayaldy is prepared from eggplants, which are stuffed with finely chopped tomatoes, onions, garlic, raisins and parsley. This dish can not be attributed to the traditionally Tatar, because it is prepared throughout Asia. However, the Crimean version is especially appetizing. Also vegetarians should try a vegetable saute made from stewed tomatoes, eggplants, carrots, onions and garlic.

Bakery products

If you like flour products, then you definitely need to try the traditional Crimean Tatar pastries. The main distinguishing feature is a large variety of types of dough used in baking. Select the most popular flour products of the Crimean Tatars.

Samsa - a patty of unleavened dough and meat stuffing, usually in the shape of a triangle. Preparing samsa in a special clay oven - tandoor. Although the dish was brought to the Crimea from Uzbekistan, it became an integral part of the gastronomic tradition of the Tatar cuisine.

Pie from puff pastry, kubet, can be tasted in many Crimean Tatar restaurants, although initially it was baked only on the occasion of major holidays. Potatoes, minced meat and onions are commonly used to make the filling. Serve only a hot one. Traditionally, the dish is served by a woman, and only a man cuts it into pieces.

The Crimean-Tatar analogue of chebureks is a dish of chir-chir. The dough should be gentle and literally melt in your mouth. The filling can be meat, vegetable or cheese. Only a few cooks on the peninsula can boast of the ability to prepare a real chir-chir.

Among sweet pastries, honey-nut puff of dough, which is very popular in Eastern countries, stands apart.

The drinks

Crimean wines are known far beyond the peninsula. One of the largest wine collections in the region belongs to the wine factory "Massandra".

If you like to drink tea, then you should definitely try herbal teas, which include mountain herbs, which possess not only a unique aroma, but also soothing properties. And by adding a spoonful of jam from the petals of a rose or quince to your tea, you will discover a refined range of tastes and aromas.

Do not miss the opportunity to try the real honey sherbet, which appeared in the thirteenth century. In the old days, people drank it at weddings and holidays, but now you can buy it in many Crimean places where Crimean-Tatar cuisine is presented.

Wheat kvass has an interesting story. From the Tatar language “buza” is translated as “disorder, scandal”, although its fortress does not exceed five degrees. Buza is always served cold, which makes the drink very popular on hot summer days.

Russian kitchen

Russian cuisine came to the Crimean peninsula at the beginning of the II millennium, when the first Russian-speaking inhabitants appeared on its territory. Over time, traditional Russian dishes spread throughout the Crimea and today are the dominant gastronomic tradition in the region. Russian cuisine in Crimea  It is rich in various dishes, among which there are several of the most popular and revered.

The most famous national first dish of Russian cuisine is the soup, which has ancient roots in its cooking traditions. This is a multi-ingredient dish consisting of cabbage, meat, carrots, onions. In the process of cooking dressed with sour dressing. It can be sour cream or pickle, sometimes add sour apples. The main feature of this first dish is the lack of pre-heat treatment of ingredients. This means that the vegetables that make up the soup do not fry or stew beforehand. This is one of the distinguishing features of Russian cuisine.

Okroshka - the famous cold soup, which is especially popular in the summer. The first mention of the recipe for this soup dates back to the XVIII century. The dish is a mix of vegetables (potatoes, carrots, cucumbers), black grouse, turkey or pork and spicy greens (parsley, dill, green onions). In some variations okroshka fish is added. All ingredients are cut into cubes and dressed with sour cream, whey or kvass.

Pancakes are an ancient traditional dish in Russia. From before the Orthodox times, pancakes had a symbolic meaning and personified the sun, so they were mostly baked on Maslenitsa. Today, pancakes are served as an appetizer, main course or dessert.

Shangi - yeast dough patties that look like cheesecakes. As a filling, it is customary to use mashed potatoes or pea puree, as well as savory curd. For the preparation of dough use mutton or beef tallow.

One of the most original dishes of Russian cuisine are pies, baked pies, which come with meat, fish and mushroom stuffing. Often, rice, cabbage or egg are added to the filling of the pies.

The formation of Russian cuisine was influenced by many European culinary traditions. So, combining elements of Russian and French cuisine, appeared beef stroganoff - finely chopped roasted beef, which is filled with sour cream sauce and served hot.

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Sarah burma

(yellow, twisted, literally from the Crimean Tatar)

Products:

Flour 2-3 glasses
Vegetable oil -2-3st. Spoons - in the dough and 150-200g of melted margarine - grease
Water or whey salt
Beef or mutton meat is fatter, well add fat tail.
Potatoes 1-2pcs,
Onions - 1-2pcs
Prepare a simple dough: flour, water and rast. oil, put in the fridge.

While the dough is ripe, let's do the filling, grind the meat in a convenient way, with a meat grinder, blender, two knives

or whatever, cut the onion smaller, the potatoes into the smallest cubes and mix everything. Add seasoning - pepper, cilantro, spite, you can a couple of cloves of finely chopped garlic and other favorite ones.

Then take up the dough.
Divide the dough into 2 parts.
Roll each part into a thin layer of circular forms, lubricate each part with oil, place them on top of each other - one of the variants of puff pastry is obtained.

Further expand the filling, roll up the roll, put on a griddle, greased with oil.


  Bake for 30-35 minutes.

There are various options for cooking saryburma - with pumpkin, potatoes, cheese, cheese and method of cooking - in the oven and in a double boiler

That's all, nothing complicated ...

ATO!

Chibirek-Chiy Berek

(unleavened pie-literally from the Crimean Tatar)

Dough: 1 kg. flour, 40 g of sunflower oil,

10 g of salt, water for kneading dough.


Toppings: 600 g of mutton (ground through a meat grinder), 150 g of finely chopped onions, 20 g of sunflower or olive oil, finely chopped parsley and dill, salt, pepper, 100-200 g of sour milk (to taste) or water.

Stuffing should be very juicy.

Preparation: roll out the dough into a strip and cut into pieces of 20-30 g. Roll each piece into a circle in two steps: first, with a diameter of 8-9 cm,

and then with a diameter of 14-16 cm with a thickness of no more than 1-2 mm.


On one half of the finished circle put 10-15 g of filling, cover it with the second half of the test, fasten the edges of the resulting semicircle by pressing your fingers,

and then cut off the edge of the openwork wheel.

It is advisable not to do a lot of blanks before frying, so that the dough is not soaked from the stuffing.
Meanwhile, in a cauldron or in any other deep dish (frying pan with a diameter of 20 cm), heat the vegetable oil and carefully put ready-made pasties in it (2-3 pcs.)

so that they float freely on the surface. Chebureks roast for 2-3 minutes, until golden brown. Turn over pasties and remove them preferably with a slotted spoon, in order not to make a puncture in the dough (juice will flow out) and to drain excess oil.


Chebureks are served hot, usually eating with their hands, groaning loudly and gasping with pleasure and

Do not forget to praise the chef!
ATO !!!

  Lokum or Tava-Lokum

(Lokum - dough dish, tavas pan, baking tray)

Preparing yeast dough:0.5 l of milk or water, 100g of margarine, 1 tsp of sugar is possible without it, salt 1/2 tablespoon, yeast, yeast, dilute in warm milk or water, add margarine salt, sugar and flour, so that would be the dough not very hard and for 2 hours in a warm place.

Meat stuffing, minced meat is prepared as usual:mutton is passed through a meat grinder or cut into small pieces, potatoes,bow  - cubes-5-6mm,

add greens, salt, pepper, also finely chopped.
Yeast dough is cut into pieces the size of an egg.
Roll on circles, put mince in the middle, pinch

and bake in the oven for 40-50 minutes at a temperature of from 280 to 320g.

That's all, my dear, do not forget to grease and cover with a thick cloth for 15 minutes

As my grandmother used to say - “anasyna, babasyna barsyn” (“let her come to mom and dad”)

Ato !!!

Qatlama

In the west of the Crimea is also called -kyigashascha .

To begin, we need a yeast dough: 0.5 liters of milk or water, 100g of margarine, 1 tsp of sugar is possible without it, salt of 1/2 tablespoon, yeast, yeast, dissolve the yeast in warm milk or water, add margarine salt sugar and flour, so that the dough is not very hard and for 2 hours in a warm place.

As the dough came, put a cauldron or frying pan on the fire, pour the required amount of vegetable oil. Next, take a small plate with water - wet the hands so that the dough does not stick to the hands and begin the process of making katlama itself. We tear the dough balls from the main piece of dough the size of an average apple, stretch it on the table, trying to withstand the circumference and into hot butter.

Fry until the color itself does not like it.

In the old days, our grandmothers performed this operation on their knees, I did not try, but I have no doubt that this is more convenient.

You can pour honey, jam, sprinkle with sugar.

Kubete or Kob - ety("a lot of meat "is translated in Crimean Tatar or even Nogya)

Dough: 1 kg. Flour, 500 g of internal or fat tail mutton fat. Salt, water for kneading dough, a little saffron (turmeric) in the dough will be more beautiful.
Toppings: 700 grams of meat from the breast part of a young lamb, 350 grams of onions, 400 grams of potatoes, salt, pepper, parsley, parsnip, green onions, water or whey.


Preparation: Grind the flour thoroughly with finely chopped fat, pour in a little salted water, and knead the dense dough.

Meanwhile, the stuffing is prepared: the lamb is cut into small pieces, the potatoes - into thin slices no more than 4-5 mm, the onions - with thin half rings, add greens, salt, pepper, also sliced. The filling should be juicy, so add a little water, broth or whey


The dough blank for the bottom of the cob-eta is rolled out to a thickness of 5-7 mm. And put on the bottom greased baking sheet with high walls (tava), someone uses special paper. The edges of the dough rise along the walls. At the bottom put (can be layers) stuffing: onions, potatoes, meat. For fun, you can put a small coin or a bean-who gets it, the wish will be fulfilled ... Sprinkle with salt, pepper, and greens.

A piece of dough, prepared for the top roll out to a thickness of 4-5 mm. Dough around it slightly lift and decorate with tucks. Prepared in such a way, put the blank on top of the filling, so that its edges reach the walls of the pan and touch the dough from the bottom layer, raised along the sides. Pinch together the top and bottom edges

and decorate the junction with a string.

(All the same, women are better-prettier ...)

Top cob-eta smear egg and put in the oven, preheated to a temperature of 280-300 degrees. When the top is reddened, lower the temperature. In total, the product should be in the oven for about 1 hour.


Serve kobeta hot, slicing.

In the old days, at first they removed and cut the upper part, which was distributed like bread, to everyone sitting at the table, and the filling was laid out on the plates with a spoon. Then, the lower part of the cake was divided in the same way.

Ash Tatly Olsun !!!

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Perhaps it is difficult to imagine any other national cuisine that would combine so many traditions and features of different cultures. More than 80 ethnic groups live on the peninsula of Crimea: Russians, Ukrainians, Crimean Tatars, Armenians, Jews, Greeks, Karaites and many others. Each nation brought its own special dishes to the Crimean cuisine, which perfectly got acclimatized in the Crimean cuisine and fell in love with the locals.

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

The neighborhood with such countries as Turkey and Bulgaria has also significantly affected. supplemented the Crimean cuisine with oriental sweets, and with its traditional dish, known to all as stuffed Bulgarian peppers.

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

Crimean meat dishes

The main favorites among meat dishes are Lagman, Plov and Sarma.

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

Meat dish - lagman. Photo: http://www.flickr.com/photos/andrew_hyatt/

Lagman - rich dish resembles soup, but more dense. It is prepared from meat (mainly lamb), special long noodles and vegetables. Vegetables are most commonly used eggplant, pepper, radish, potatoes, onions, carrots. And, of course, add spices and various greens.

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

One of the favorite dishes of Crimea is plov. In each region, it is cooked in its own way, but, nevertheless, the foundation remains the same: meat, rice, onions, carrots and spices. In whatever version it is cooked - it is always incredibly tasty and very satisfying.

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

Sarma is also widespread (it is dolma) - it is stuffed cabbage, but only the filling is wrapped not in cabbage leaves, as we used to, but in grape leaves. The unique combination of meat filling with grape leaves, slightly sour, leaves will not leave indifferent any gourmet.

Crimean pastry

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

Crimean dish - a cuget. Photo: perekop.info

Of the traditional pastries, it is worth noting the cute - a juicy pie with meat, potatoes and onions. Other fillings are also used for the cubeta, such as rice and chicken, rice and meat, cheese and potatoes. They bake it mainly for celebrations.

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

Also in the Crimea almost everywhere "Chir-chir" is found - this is an analogue of a cheburek. Chir-chir treat Karaite cuisine. It happens with meat stuffing or with vegetable. They also say that real Crimean pasties do not crunch and are not hard, but literally melt in your mouth.

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

Samsa refers to the Uzbek cuisine, however, perfectly got accustomed to the Crimean. This is a kind of unleavened patty stuffed with minced meat, onions and spices. The shape can be round or triangular. They bake samsa in a tandyr (clay furnace in the form of a cylinder), sticking it to the walls of the furnace. Now there are many variations of samsa cooking, but the most authentic and traditional, of course, is tandyr.

Crimean sweets

Eastern sweets are the most traditional for the Crimea. Favorite delicacy of the Crimean coast - baklava. Sweet cakes in the form of rhombuses from multi-layered dough with honey and nuts. It tastes soft, crumbly and very sweet.

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

Analogue baklava - Sheker kyyyk - the national sweetness of the Crimean Tatar cuisine. The name translates as "sugar handkerchiefs." Sheker kyyk is also baked from multilayer dough, only topped with sugar syrup.

Jam from rose petals. Photo: http://www.flickr.com/photos/ [email protected]/

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

Crimean wines

A trip to the Crimea and acquaintance with the Crimean cuisine is the most interesting part of the journey around the peninsula. Nevertheless, some vacationers believe that the Crimea, which became part of Russia, can offer the same dishes as the rest of the country. If you are of the same opinion, we hurry to dissuade you! Crimean cuisine will offer many tasty and unusual dishes, any of which you will love so much that you will not only go to Crimea to relax on the Black Sea, but also to eat a dish whose taste you cannot forget!

A trip to the Crimea will not be complete if you do not try the national dishes of the peoples living on its territory. Of course, we are talking about Greek, Karaite, Armenian cuisine and Crimean Tatar cuisine. But among holidaymakers it is the national cuisine of the Crimean Tatars that is in demand. And not casual. Having tried pastries made from puff pastry or shortbread dough, no one will remain indifferent! And what are the Crimean aboriginal drinks: wine, champagne, brandy!

But first things first. As you understand in this compilation, we will tell you that it is worth trying food in the Crimea.

First meal.

Since we are talking about the Crimean Tatar cuisine, it is worth talking about lagman, - hot dish cooked on beef. Delicious rich broth on beef or lamb with the addition of the right amount of seasonings and spices will not leave indifferent any gourmet! Thick, rich Lagman in Tatar combines two dishes at once - both the first and the second.

Azu- a favorite dish of many Tatar cuisine. Try it you will be offered in any national restaurant. This is a hearty, and most importantly, delicious dish. Prepare a basics of meat (lamb, beef or horse meat), potatoes and stewed vegetables: pickled cucumbers, tomatoes.

The second dishes.

Pilaf - all head. This Tatar pilaf is made exclusively from mutton or beef. The highlight of this dish is Samarkand pea. Fragrant spices will give the dish a unique taste and aroma.

Khanum  - steamed roll, taste like dumplings, but much juicier, as it is not cooked in boiling water. Served with sour cream or tomato sauce.

Bakery products.

Samsa  - one of the most popular dishes in Central Asia, which has managed to catch the fancy of many in our country. Samsa conquered the Crimea, where she is sold at every corner. And as we know from the laws of economics: demand creates supply. The special taste of samsa is, indeed, in particular demand.

Samsu is often baked in a tandyr - it is a kind of furnace in the form of a barrel, at the bottom of which a fire is kindled, and the samsa is attached to its hot walls. Since the dough is not fried and baked, it turns out to be low-fat. The filling inside remains juicy.

You can buy samsa from a tandyr without fear for your health, because it is impossible to poison it. After cooking, the samsa is not removed from the oven, but left in the oven, where constant heat prevents the appearance and reproduction of pathogenic microbes.

Yatnyk  - a kind of puff pastry pie, has the form of a pasties and baked on a hot surface without butter. It is stuffed with minced meat. Also in the filling can be added pieces of tomato, pepper, cheese and fresh herbs. Ready yantyk smeared with a piece of butter and served with ketchup or adjika.

Cheer-Chira  - This is an original Karaite dish, the filling of which can be meat, vegetable or cheese. Cheer-cheers are somewhat similar to the pasties we are used to. But they don't have the crisp we all love so much. Since they are fried in butter, they are a little fatty. Cheer-cheers are inexpensive. They are taken for a snack or for a snack.

Tandyr samsa

Fish and seafood.

Seafood in the Crimea should definitely try mussels, crabs, rapana and oysters. Seafood and fish are delicious everywhere. And in soups, and salads and hot dishes. Many restaurants will offer you an amazing seafood hodgepodge. Do not rush to refuse, it will be delicious!

If the wallet does not allow to go to restaurants, then some seafood, for example, mussels can be collected by yourself, diving with a mask. But since not everyone knows where the hot spots are, this exercise can be a waste of time. Mussels are, like Rapana, inexpensive. You can buy them at any supermarket frozen.

Note: mussel pulp contains a large amount of high-quality protein, calcium, phosphorus, iron, zinc, iodine, etc. This mollusk is a source of vitamins B2, B6, B12, PP, C, A, D.

If you come to rest in the Crimea, and do not know what to try, we recommend you to try the red mullet fish. For its delicate taste, it was appreciated by the ancient Romans. Most often it is sold in fried form. It is not expensive, but for the money you will pleasantly pamper yourself.

Black Sea flounder and gray mullet is a fish that can be seen on the shelves of fish stores. Where to eat delicious fish in the Crimea? In every seaside town and village in any restaurant you can taste the most delicious dishes of the Crimean cuisine, watch the fishermen and enjoy the magnificent view of the sea!

On a note:  the red mullet is preparing quickly. Her cooking takes a little time. Red mullet can not even gut, as this fish has no bile.

The red mullet is not only tasty, but also very useful: the fish contains magnesium, phosphorus and vitamin B. Unfortunately, not only people eat the red mullet. Other predatory fish and dolphins hunt it. Perhaps for this reason, its population in the Black Sea is decreasing.

Warning: When buying ready-to-eat fish and seafood on the beach, make sure that they are fresh. Although, according to statistics, cases of poisoning are almost zero, you should not neglect the rules of hygiene and ignore vigilance!

Milk products.

White cheese- this is nothing like homemade cheese or even something between cheese and cottage cheese. This eco-friendly product is several times cheaper than cheese from the store. Cheese is made from cow and goat milk, but the second is quite specific.

Cheese is made in the form of a disk, from which slices are cut, as is common in our understanding of cheese. In the market you will definitely give it a try. By the way, each mistress of brynza is different. Someone more, someone less salty. Everyone has their own signature recipe of cooking. Sheep cheese is also common or with greens, for example, with dill and basil.

Crimean White Cheese

Alcohol-containing drinks.

Wine.  Crimean wines became known far beyond its borders. Their taste is unique. The aroma is different notes of the Crimean herbs. Among the best is the Crimean wine factory,. Lovers of taste can go on a wine tour of the Crimea. You will certainly get pleasure and a lot of positive emotions from such a pastime!

What wine to try in the Crimea? Try it all! Wine tours are organized in Crimea, and during the tasting you will appreciate the bouquet and taste of the Crimean wines. Wines made from local grape varieties are highly valued. Indeed, in other places they simply do not exist.

Before you buy wine, first try what this winery offers you, and only then buy a drink.

The inscription in the basement of the winery enterprise "Sunny Valley"

Champagne. Sparkling wines deserve no less attention. Crimean champagne from the House of Sparkling Wines called “New World” will conquer you with its unique sweetish taste.

Semi-sweet red champagne "Crimea" is worthy of the highest praise. A reasonable solution would be to bring home a bottle of such a drink as a souvenir.

Inkerman champagne will surprise you with its unusual ruby ​​color and taste. After trying it, you will feel a pleasant freshness and original complex bouquet.

CognacsCrimean brandy is worth trying, if only because at international exhibitions many of the representatives of the peninsula turned out to be no worse than the French “original”. The most famous Crimean brandies are produced under the brand name "Koktebel", "Golden Amphora" and "Bakhchisarai".

A warning: Any Crimean alcohol is often forged even on the territory of the peninsula itself, so do not buy alcoholic drinks from random people. Get drinks with excise stamps at factories or in branded stores that are in every seaside city!

Another delicious authentic drink that few people know about is booze  - low alcohol drink, which is made from raisins.

Fruits

Of course, it is worth eating the fruit according to the season. In Crimea, growing delicious figs. The time of its ripening is June, August.

On the serpentine streets of the South Coast of the South-East Coast - in Yalta, resort Alushta, quiet Alupka, colorful Gurzuf, picturesque Mishor and Koreiz, bright orange fruits of persimmon will certainly appear to your look. On the southern coast, virtually all subtropical cultures feel excellent and are not treated with pesticides. If you want to get a portion of vitamins, you will certainly replenish the reserves of your body after eating persimmon. Berry will take care not only of your vision and heart muscle, but also of the digestive tract, urinary system, lift hemoglobin and give a good mood!

Persimmon, fig and pomegranate

Tea from the Crimean herbs

Since you are in Crimea, be sure to try tea from the Crimean herbs.

Crimean teas are a mine of microelements. This tea is a collection of dried mountain and field herbs, fragrant endemic flowers and fruits. This is not exactly what you are used to. Crimean herbal tea soothes, activates vitality, strengthens the immune system, and even has healing properties. Take them and for colds. Brezhnev himself came to the Crimea to taste the pasties with thyme tea.

By the way, Crimean honey or preserves from the petals of the Crimean rose are perfect for herbal tea. In the Crimean markets you can find fresh floral honey, both in containers and in comb. Lime, lavender, buckwheat, acacia honey, sage and mixed - on herbs. It is also worth trying special sweets - dried fruits and nuts in honey.

We take to the Crimean tea chak-chak, baklava and parvardu

A special place in the culture of tea drinking in the Crimea is given to local sweets, which include baklava honey, parvarda, chak-chak and brushwood. Sweet baklava with delicious dried fruits and grated walnuts is baked in the oven, and then poured with honey.

Crisp brushwood dusted with icing sugar or honey, decorated with nuts.

Baklava. Tasty puff pastry with honey and nuts. In Crimea, it is sold everywhere.

Parvarda - small sugary-colored colored pads that are served with tea or coffee. Parvarda is a great alternative to sugar.

If you want - eat!

Resting in the Crimea, do not forget to follow the basic rules of hygiene: wash your hands immediately before eating, do not eat unwashed fruits bought on the market and watch out for small children. But in the use of Crimean delicacies should not deny yourself!

Each national cuisine has its own traditions. The Crimean Tatar cuisine today is the interweaving of the traditions of the medieval Crimea and the taste traditions of Armenian, Ukrainian, Bulgarian, Turkish, Russian, German cuisine. For example, the Crimean Tatar pilaf has changed a lot. Traditionally, the Crimean Tatars prepared it with raisins, barberries, peas, but without carrots. Now, how many housewives the people have - so many varieties of pilaf, each preparing its own unique, and each has a different taste, sometimes quite strongly. Samsa, manti are dishes borrowed from the Uzbeks by the Crimean Tatars during their stay in Uzbekistan.

Butter and lamb fat are abundantly used in dishes. And not only in the main dishes, but also in sweets. For example, puff pastry sweets - “shaker kyyk” were traditionally prepared just for mutton fat — they were layered with thin, like parchment paper, dough, which was then sprinkled with sugar, twisted and cut into diamonds. Then sweet diamonds were fried in butter or baked in the oven. In addition to pastries, nuts, dried fruits, fruits, honey and jam were served for dessert. Tatars made jam in Crimea always in cornel, nut, zucchini, quince, wild pears and thickenings. Tartar jam is branded, traditional, and walnuts and almonds are the favorite nuts. Dishes from vegetables are widespread (more in the mountain-forest zone), food from flour and meat products (steppe zone) is diverse, fish and fish products are used a lot (South Coast).

Forms of food, types and methods of cooking in the Crimean Tatars evolved over the centuries, reflecting the lifestyle and climatic conditions of the place of residence. This is the result of centuries of natural selection of products, their combinations and methods of preparation. The kitchen of the steppe Crimean Tatars is distinguished by an abundance of meat, especially lamb, and dough. Mostly this meat, wrapped in dough. All steppe food, including a few vegetable dishes, is very nourishing, and sometimes even very fat and heavy. This is a historical explanation. The stepnyaks, being cattle-breeders and farmers, always worked hard, and often the main meal came in the morning, so the satiety had to come quickly and hold on for a long time, right up to the sunset itself. As the Crimean Tatars themselves say, the steppe is meat, flour and milk. The fish were eaten extremely rarely - it is found only in one variant - balyk-kebabs, when fish were laid out in layers in a frying pan with rice or potatoes and stewed, inlet with tomato sauce. Mushrooms were banned altogether, they even had an indecent name in common people. But meat and flour dishes in combination with light sour-milk drinks are in a special honor here.

In the diet of the southerners dominated by a variety of vegetables, cereals and fruits, the most favorite of which are pumpkin and beans. There is even a dish in which both of these products are present. They are boiled initially individually, then the pumpkin is ground to a pasty state, combined with the beans, add the onion fried in butter until golden brown, allow to boil for a few minutes, put bitter paprika, close the lid and remove from the fire. Southerner pumpkin can be found in any combination: with dough, sugar, honey, dried fruit, pepper, salt, fruits, vegetables, legumes, meat ... Bean soup and young beans stewed with vegetables are popular. They also prepare mash porridge in combination with rice. In the ancient times, on the southern coast, vegetables were not only consumed as part of multi-component dishes and fresh, but also salted. Tomatoes, eggplants and peppers were sourd in oak barrels, covering them with lids woven from grapevines. Tomatoes were pickled with garlic and greens, without adding water - as such they salted for several days. Eggplants were stuffed with carrots, tomatoes, herbs and garlic and salted under the yoke. Apple and grapes were used to make fruit honey, bekmes, which turned out to be viscous and sweet.

The Crimean Tatars of the central part of the peninsula (Orta Yolak), due to the geographical features of their place of residence, combined in their kitchen features of the steppe and southern coast kitchens. They enjoy cooking and eating both meat products and vegetables. Especially love fruits and dried fruits. The third center is the capital of the Crimean Khanate, Bakhchisarai, whose inhabitants were distinguished by their love for refined and exquisite dishes. Here, several unique dishes are prepared for the family - sarma (that which is wrapped up like our cabbage rolls, not only cabbage, but more often into a grape leaf), dolma (stuff that is stuffed, for example, pepper). This is a very delicate and fragrant bean soup with vegetables, it is pilaf with Crimean oblong pink or very rich crumbly rice, with raisins, barberry, small and non-fat slices of fresh lamb. And also a lot of vegetables - eggplants, peppers, onions, garlic; fruits - pears, Crimean apples, grapes.

Now that we have reviewed the traditions of the three centers of the Crimean Tatar kitchens separately, one can perhaps pay attention to the ways of preparing these or other dishes. After all, it would seem that a dish under the same name at one or another center is prepared differently. For example, residents of the steppe part of the Crimea must put onions in a dish of minced meat wrapped in cabbage leaves (like stuffed cabbage), but southerners are limited to tomatoes, carrots and greens. Puff "snail" from thin simple dough filled with northerners called "Saryburma" and cooked mainly with meat or with meat and potatoes, while residents of the Southern Coast more like stuffing from pumpkin and nuts, and even call the dish differently - full. Alishke-shorbasy - rich vegetable soup with eggs and the like of dumplings - entered the menu of the legs many centuries ago. This soup is traditionally cooked without meat, with eggs. He, like borscht, on the second or third day is much tastier than the first. On the Southern coast, under this name, they know a completely different dish - bean soup with dough, which is cut into small cubes. Another example is such a dish as yufak ash- “small food” (small dumplings with broth). This dish is also prepared in different ways. For example, the leg broth is often with tomato. Before serving, my grandmother (I am a smile) fries a little bit of flour in melted butter and pours a spoon into a spoon. Some simply fry onions in melted butter. Cobet residents of the steppe Crimea with broth, at the South Bank - without. Chebureks prefer steppe people, South Koreans prefer yantykam. It would seem, it seems, but no, there are still differences. Thanks to this diversity, Crimean Tatar cuisine attracts the attention of guests.