Signature dishes of the Crimea. Crimean cuisine

In most restaurants and cafes, you will be offered just such a “mixed” semi-European and semi-Crimean cuisine: Greek salad and borscht, pilaf and kubete.

Kubete/Kubete- a dish of Krymchak cuisine

This is a special juicy lamb pie with potatoes and onions. In Krymchak families, kubete is prepared for the holidays. Krymchaks are an independent people (although sometimes they are referred to as Tatars, Karaites or Jews). There are very few of them left, but they have their own language, religion (Judaism) and their own culinary traditions.

So, before, kubete was served hot on the table, without taking it out of the pan, solemnly. A place was vacated in the middle of the table, then they sang: “Gelsen, gelsen, kubete, gelsen!” (“Come, come, kubete, come!”). The hostess put the kubete on the table, and it was the honorable duty of the men to cut it. First served hot stuffing, and then cut and served crispy bottom (instead of bread). Now kubete is sometimes sold in cafes just like meat pies, and this, of course, is not a real Krymchak pie, but anyway, the combination of meat, potatoes and onions is very tasty!

Dishes from all kinds of vegetables.

Among the favorite foods in the Crimea, a special place is occupied by dishes from green beans, sweet peppers, carrots, potatoes, cauliflower and, of course, eggplants. In Ukraine and Crimea, eggplants are sometimes called “blue” eggplants, which is still a mystery to me.

They are fried, cooked with garlic, added to stews, stewed with beef, lamb or chicken. A good vegetable snack is saute: these are fried eggplants with tomatoes, carrots, onions and garlic.

Fish and seafood

There are no comrades for the taste and color, but if we talk about the most delicious and famous Black Sea fish, these are flounder, mullet, red mullet (although the small Black Sea horse mackerel is also good). For seafood, try mussels fried with onions and rice. Many do not like mussels (they say, some strange mollusks), but they have a pleasant marine taste.

But the meat of the mollusk rapana can be quite tough (once we ourselves bought raw rapanas on the market and began to cook them. We didn’t succeed: the rapanas looked like rubber bands. But this, of course, does not mean that in a restaurant you they will serve the same hard rapans). If you are lying on the beach in the very heat, and you are offered to buy boiled shrimp, think about it: maybe they have been sold for a long time, and they are in a plastic bag, and on the street it is +30 in the shade. It's easy to get sick in the middle of summer!

Lagman -another interesting dish

Lagman is not a Crimean, but a Sino-Arabian dish, but in Crimea it has somehow “taken root” and everyone likes it. It's noodles with meat and gravy. Depending on the type of noodles and gravy used, there are many varieties of lagman. Sometimes it even looks like a thick spicy soup.

Then the lagman has a deep orange color: it includes bell peppers, carrots, some potatoes, garlic and pepper. Not surprisingly, lagman is a very satisfying dish (maybe even too satisfying for the summer), but it's worth a try.

Chebureks are not such an exotic dish.

They are also called "chir-chir" and also belong to the Krymchak cuisine. In Crimea, you can buy them almost everywhere, but keep in mind that cooking real pasties is an art that is not accessible to everyone. Pasties should not be crunchy on the teeth or be tough. There may be only two places in the whole city where pasties are cooked so that they melt in your mouth. Recently, chebureks with potatoes have appeared, as well as with cheese. And although many say that this is a hoax, not pasties - why not try it? Unleavened dough, from which chebureks are made, goes well with cheese. Or maybe you want to cook pasties yourself (to practice before going to the Crimea)? Then see the recipe below.

Crimean recipe for chebureks

Dough: 4-5 cups flour, 1.5 tbsp. spoons of sunflower oil, 1 teaspoon of salt, water as needed. Filling: minced meat - lamb or beef (previously only lamb was used) - 0.5-0.6 kg, 1-2 onions, parsley, salt and pepper to taste, water to make the minced meat juicy.

Preparation of pasties in Crimean style: knead a stiff dough, knead well, cover with a towel, let stand in a warm place (no drafts). Prepare the filling; finely chop the onion and herbs. Cut the dough into pieces, as for pies. Roll each piece into a thin rod and, twisting from both ends in the form of a spiral to the middle, fold the dough like a bagel. Cover all blanks in a bowl or on a board with a towel. Roll out 8-10 blanks with a rolling pin in two steps: first into circles with a diameter of 8-9 cm, then each to a minimum thickness of 15-16 cm.

Put minced meat (a full teaspoon) on one half, close with the second half, bend the pie in half and fasten the edges well with your fingers. Cut the cheburek around the circumference with a tyrhol (cutter) or the edge of a saucer. Spread the prepared chebureks on a towel or on a floured board. Do not accumulate a lot of blanks before frying, so that the dough does not get wet from minced meat. Pasties are fried over low heat in a deep bowl - a cauldron. Pour sunflower oil into the cauldron so that pasties float on the surface. Heat the oil until a light haze appears, then carefully immerse the chebureks (2-3, so that they fit freely on the surface of the oil). Fry, turning, until golden brown. It is better to turn and remove pasties with a slotted spoon so that the oil drains. Put the finished chebureks on a dish. Serve hot.

In addition to chebureks, there are also samsa: These are special triangular meat pies that are baked in a clay oven (tandoor). Samsa (like cakes) is an Uzbek dish, but it is also cooked with pleasure in the Crimea. In some restaurants, they even began to build tandoors. The tandoor looks like a large clay pot, to the walls of which flat cakes and samsa are stuck. The samsa dough is dense, fried - and inside, under a golden crust, there is a juicy filling.

Let's get sweet?

Baklava, which is sold along the coast, looks like an intricate diamond-shaped patty, inserted one into the other and smeared with honey. The dough is crumbly, thin, like plates.

But this is a "light" version of baklava. And baklava itself is a very sweet pie with nuts and honey (Baku baklava). It is soft, crumbly, and if you are a sweet lover, this dish will suit you very well.

Do you know what jam is made from in Crimea?

From apricots, strawberries, izyumerik (small Crimean plums), from quince, dogwood, raspberries. Even rose petals! If you accidentally come across a restaurant of Ukrainian cuisine somewhere, try syrniki with raisins and rose jam. This . Maybe you will be able to try dogwood jam: these are dark red oblong berries that give the jam a very pleasant sour taste. In addition, dogwood is very good for health, and jam from it is no worse than raspberry.

In the markets you can find fresh honey(including honeycomb) and special sweets: figs and nuts in honey. This is a rather expensive treat, but it looks very beautiful! In a jar of golden honey - hazelnuts and almonds.

Of course, this is not all that you can try in the Crimea. There are dozens and hundreds of other delicious things, but space must be left for your comments!

Dear readers, as promised, I reveal to you the secrets and tastes of the Crimean cuisine. I propose to walk with me through the kitchens of local residents, look under the lid of each pot and pan. Find out what to cook in Crimean style; how Crimean dishes differ from those familiar to us, as well as recipes of Crimean cuisine. Read on.

Crimean cuisine - what is it like?

In this article I will tell you about the recipes for traditional dishes that are prepared in ordinary kitchens by ordinary Crimean housewives every day.

I will not give recipes for Crimean Tatar cuisine. More than once, in my articles, I told you how to cook belyashi, pasties, samsa, shurpa, lagman or pilaf. And what do the Crimeans, our former compatriots, eat?

Crimean cuisine / Culinary notes from Crimea

Crimean cuisine differs from ours in the abundance of fresh vegetables and fruits grown in the gentle southern sun. Everything grows nearby, imported is rare, only in the off-season.

Crimean vegetables are a different story. Such tomatoes, as in the Crimea, I personally have not eaten for 15 years.

Once upon a time, my mother brought several tomatoes from a business trip, my grandmother carefully collected the seeds and then grew delicious tomatoes from them. They were of different colors and shapes. I still remember the taste and aroma of those tomatoes.

There are tomatoes in Russia and they are on sale all year round, but I cannot get rid of the thought that they remind me of rubber balls. Only when I come here, to the Crimea, do I remember what tomatoes really should be like.

As befits the southern edge, there are a lot of fruits in the Crimea. Crimean fruits are a bright multi-colored variety.

Juicy peaches and apricots, sweet cherries, sour cherry plums and plums, honey figs, homemade pears and grapes, melons and, of course, watermelons are piled on the market stalls.

There are many other little-known fruits and fruits that are so pleasing to the eye and taste of the inhabitants of the middle lane that “you will be full with one eye”.

But the Crimean land is rich not only in fruits and vegetables. The Crimean peninsula is washed by two seas at once: the Black and the Sea of ​​Azov.

It cannot be said that fishing is the main industry here, there are quite a few fish in these seas. However, southern bazaars or deliveries are abundant in trays with fresh Black Sea fish and seafood delicacies.

Prices bite, and aromas simply drive you crazy, but your hands are drawn to smoked squid or garfish, dried mullet or gobies, mussels or rapans.

Meat and dairy products of local production are much better in quality than ours. Milk from a bag tastes like boiled milk from a domestic cow, cheese looks like cheese, and ready-made chicken products are fresh and accessible to anyone.

Well, how can you not cook something tasty here?

Crimean cuisine recipes

If you go to a cafe or a restaurant in Crimea, then the menu offers us dishes of mixed cuisine, something semi-European, semi-Crimean, semi-Tatar. That is, in the usual borsch you can find bell peppers, tomato slices, beans, oriental spices, etc.

An interesting and rather tasty combination, highlights the modern Crimean cuisine in a separate culinary direction.

You can be sure that Crimean women cook extraordinary soups or pies in their kitchens. Even pasties known to everyone, they fry in different ways, with other fillings and on a simple dough.

One of my Crimean friends shared a recipe for quick Crimean pasties and other dishes from her home menu.

Chebureks in Crimean

Ingredients:

• grated cheese
• tomatoes
• garlic
• salt to taste

Cooking method:

1. Cut the tomatoes into small cubes, lightly salt, add the garlic passed through the press and grated cheese.
2. Prepare dumpling dough.
3. Cut the dough into pieces, roll into balls.
4. Then roll out the dough very thinly.
5. Spread the filling on one edge of the dough, cover with the second edge and cut off the excess with a special wheel knife.
6. Fry in odorless vegetable oil. Pasties in this way should be eaten while hot. Bon appetit!

It is interesting that the basis of Crimean pasties is the recipe of Karaite pasties, a traditional national dish of the indigenous inhabitants of the Crimea and Evpatoria, in particular, the Karaites.

The original recipe called for one or two eggs, flour, salt, and powdered dried garlic. Water or any other liquid is not added to Karaite chebureks.

Only eggs, flour and salt to taste. Garlic powder last. And instead of cheese, they put cottage cheese grated with raw eggs, fresh tomatoes and herbs in the filling. I like the modern version of pasties more.

Try to cook Crimean pasties yourself and you will definitely want to cook them every day!

Grilled quick pies

Ingredients:

• lavash thin
• stuffing like pasties above, if desired, you can use boiled meat or fish
• olive or corn oil

Cooking method:

1. Prepare the filling as for chebureks.
2. Unroll pita bread, cut into squares and grease with any vegetable oil.
3. Put the filling on the squares, roll into envelopes and put on the grill grate.
4. Cook for 3-5 minutes on each side of the envelope and serve immediately.

Crimean fish

Ingredients:

• any boneless fish, you can pollock, mullet or even hake
• sugar
• tomato paste
• vegetable oil
• bulb onions

Cooking method:

1. Cut the fish into portions, add salt, roll in flour and fry in vegetable oil.
2. Put the fish on a plate, and fry the onion in small strips and tomato paste in the same oil. Add water and simmer over medium heat until sauce thickens to desired consistency. Salt and add a little sugar.
3. Put the pieces of fried fish into the boiling sauce, bring to a boil and reduce the heat.
4. Stew the fish in the sauce for a few minutes, then close the lid and remove from the stove. The fish should be infused for at least 20 minutes. Ready-made fish is good both hot and cold.

Crimeans add various vegetables to borscht, so no one will give an exact recipe. Everything that is in the garden may well end up in soup, borscht, shurpa or stew.

The main thing is not to overcook the dish to a puree state and add a lot of fresh herbs and spices.

Help yourself to Crimean dishes and be healthy!

Always your Alena Tereshina.

It is perhaps difficult to imagine any other national cuisine that combines so many traditions and features 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 cuisine of the Crimea and fell in love with the locals.

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

Neighborhood with countries such as Türkiye and Bulgaria also had a significant impact. supplemented the Crimean cuisine with oriental sweets, and - with her traditional dish, known to everyone as stuffed bell 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, pilaf 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 is a rich dish, reminiscent of 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, spices and various herbs are added.

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

One of the favorite dishes of the 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 cabbage rolls, but only the filling is wrapped not in cabbage leaves, as we are used to, but in grape leaves. The unique combination of meat filling with grape, slightly sour, leaves will not leave indifferent any gourmet.

Crimean pastries

People in Crimea are very fond of baking pies, pies and many other dough products. Yeast dough is also used, and unleavened, and rich, and sour.

Crimean dish - kubete. Photo: perekop.info

Of the traditional pastries, kubete is worth noting - 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 Crimea, “Chir-chir” is found almost everywhere - this is an analogue of cheburek. Chir-chir refers to Karaite cuisine. It comes with meat or vegetable filling. They also say that real Crimean chebureks are not crunchy and not hard, but literally melt in your mouth.

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

Samsa belongs to the Uzbek cuisine, however, it has taken root well in the Crimean one. This is a kind of unleavened dough pie stuffed with minced meat, onions and spices. The shape can be round or triangular. Samsa is baked in a tandoor (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

Oriental sweets are the most traditional for Crimea. The favorite delicacy of the Crimean coast is baklava. Sweet pies in the form of rhombuses from multi-layer 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 kyiyk - is a national sweet of the Crimean Tatar cuisine. The name is translated as "sugar handkerchiefs". Sheker kyiyk is also baked from multi-layered dough, only poured with sugar syrup on top.

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

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

Crimean wines

Getting to know the local cuisine is an exciting part of every trip. However, many tourists who come to rest in Crimea believe that since we live in the same country, then our national dishes are the same, which means that you should not even look for establishments that offer something special. And absolutely in vain! Crimean cuisine will offer many unusual dishes, and some of them may well become your favorites!

What to try in Crimea?

The most original dishes of the Crimean cuisine are Tatar. Nowhere except the Crimea you will not try the national treats of the Crimean Tatars. Meanwhile, even well-known dishes prepared by professional local chefs will acquire a new taste. Another argument in favor of the Crimean Tatar cuisine is its cheapness: you are unlikely to find more affordable food prices in Crimea in 2016.

What will Crimean Tatars pamper tourists with? The main dish on the menu is pasties. These “meat pies” (namely, this is how the name is translated from the Crimean Tatar) are prepared by us according to a special recipe. They are made from flour without yeast, with onions and peppers. According to the classic recipe, lamb is taken for the filling, 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, Crimean cuisine will offer yantyk - this is the same cheburek, but fried in a dry frying pan without oil.

Another interesting dish is kubete. This is a juicy lamb pie with onions and potatoes. Yufahash - tiny dumplings, again with lamb, which are eaten with broth. Sarma is a local analogue of cabbage rolls: the meat is wrapped in grape leaves. Lagman is very much loved in the Crimea - rich lamb soup with vegetables and special noodles.

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

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

Arriving to rest in the 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 ingredients, they will be much tastier.

The most "Crimean" can be called julienne from rapan and mussels. They are grown or caught 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: they contain protein, collagen, and mineral elements in an easily digestible form. The main secret of cooking seafood is minimal heat treatment. It is enough to keep them in water or in a pan for just a few minutes longer than they should - and they will become rough.

But from fish dishes, you should definitely try red mullet in the Crimea. Its high palatability was appreciated by the ancient Romans, buying it "by weight" for silver. The tastiest of all is simply fried and seasoned with spices, so food prices in Crimea in 2016 will pleasantly surprise you. An excellent choice would be the Black Sea flounder and mullet. Where to eat delicious fish in Crimea? We recommend visiting Balaklava: in numerous restaurants on the embankment you can taste delicious dishes of the Crimean cuisine, watching the fishermen and enjoying the magnificent view!

What about sweet? The most obvious answer is baklava. Puff pastry with honey and nuts is sold everywhere in Crimea (although you still shouldn’t buy it on the beaches, there is a risk of getting sick - read how). You can drink lunch with buza - a low-alcohol drink made from raisins, or aromatic tea from Crimean herbs.

A trip to the Crimea and acquaintance with the Crimean cuisine is the most interesting part of the trip around the peninsula. However, some vacationers believe that 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 hasten to dissuade you! Crimean cuisine will offer many delicious and unusual dishes, any of which you will fall in love with so much that you will go to Crimea not only 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 vacationers, it is the national cuisine of the Crimean Tatars that is in demand. And not casually. Having tried puff pastry or shortcrust pastry, no one will remain indifferent! And what are the Crimean native drinks worth: wines, champagne, cognacs!

But first things first. As you understand, in this collection we will tell you what food is worth trying in the Crimea.

First meal.

Since we are talking about the Crimean Tatar cuisine, it is worth talking about lagman, - a 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 Tatar cuisine. You will be offered to try it in any national restaurant. This is a hearty, and most importantly, delicious dish. Azu is prepared from meat (lamb, beef or horse meat), potatoes and stewed vegetables: pickles, tomatoes.

Second courses.

Pilaf- the head of everything. Real Tatar pilaf is prepared exclusively from lamb or beef. The highlight of this dish is Samarkand peas. Aromatic spices will give the dish a unique taste and aroma.

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

Bakery.

Samsa- one of the most popular dishes in Central Asia, which has managed to fall in love with many in our country. Samsa conquered the Crimea, where it is sold on every corner. And as we know from the laws of economics: demand creates supply. The special taste of samsa is indeed in great demand.

Samsa is often baked in a tandoor - a kind of oven in the shape of a barrel, at the bottom of which a fire is kindled, and samsa is attached to its red-hot walls. Since the dough is not fried, but baked, it turns out to be low-fat. The filling inside remains juicy.

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

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

Chir-chiri- This is an original Karaite dish, the filling of which can be meat, vegetable or cheese. Chir-chirs are somewhat reminiscent of our usual chebureks. But they don't have the crispy crust that we all love so much. Since they are fried in oil, they turn out a little greasy. Cheer-cheers are inexpensive. They are taken for a snack or for a snack.

Tandoor samsa

Fish and seafood.

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

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

Note: the pulp of mussels 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 came to rest in the Crimea and don't know what to try, we recommend you to try the Black Sea red mullet fish. For its delicate taste, it was appreciated by the ancient Romans. Most often it is sold fried. It is not expensive, but for this money you will be pleasantly pampered.

Black Sea flounder and mullet are fish that can be seen on the shelves of fish stores. Where to eat delicious fish in 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: red mullet cooks quickly. Its preparation takes a little time. The red mullet can not even be gutted, since this fish does not have bile.

Red mullet is not only tasty, but also very healthy: the fish contains magnesium, phosphorus and vitamin B. Unfortunately, not only people eat red mullet. It is hunted by other predatory fish and dolphins. Perhaps for this reason, its numbers in the Black Sea are decreasing.

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

Dairy products.

Brynza is nothing more than homemade cheese or even a cross 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 latter has a rather specific one.

Cheese is made in the form of a disc, from which slices are cut off, like a normal cheese in our understanding. The market will definitely let you try it. By the way, every hostess has a different cheese. Some more, some less salty. Each has its own signature recipe. Brynza can also be ordinary or with herbs, for example, with dill and basil.

Crimean cheese

Alcoholic drinks.

Wine. Crimean wines became known far beyond its borders. Their taste is unique. The aroma differs notes of Crimean herbs. Among the best, it is worth highlighting the Crimean wines of the plant,. Fans of tasting 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 Crimea? Try everything! Wine tours are organized in Crimea and during the tasting you will appreciate the bouquet and taste of 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 has to offer, and only then buy a drink.

The inscription in the basement of the winery "Solnechnaya Dolina"

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

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

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

Cognacs. Crimean cognacs are worth a try, 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 cognacs are produced under the brand names "Koktebel", "Golden Amphora" and "Bakhchisaray".

Warning: Any Crimean alcohol is often counterfeited even on the territory of the peninsula itself, so do not buy alcohol from random people. Buy drinks with excise stamps at factories or branded stores that are in every seaside town!

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

Fruits

Of course, it is worth eating fruits in season. Delicious figs grow in Crimea. Its ripening time is June, August.

On the serpentine streets of the South Coast - in Yalta, resort Alushta, quiet Alupka, colorful Gurzuf, picturesque Miskhor and Koreiz, your eyes will certainly see bright orange persimmon fruits. On the south coast, virtually all subtropical crops feel great and are not treated with pesticides. If you want to get a portion of vitamins, be sure to replenish your body's reserves by tasting persimmons. The berry will take care not only of your vision and heart muscle, but also of the gastrointestinal tract, urinary system, raise hemoglobin and give you a good mood!

Persimmon, fig and pomegranate

Tea from Crimean herbs

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

Crimean teas are a storehouse of trace elements. This tea is a collection of dried mountain and field herbs, fragrant endemic flowers and fruits. It's not exactly what you're used to. Crimean herbal tea soothes, activates the supply of vitality, strengthens the immune system and even has healing properties. They are also taken for colds. Brezhnev himself came to the Crimea to taste chebureks with thyme tea.

By the way, Crimean honey or jam from Crimean rose petals is ideal for herbal tea. In the Crimean markets, you can find fresh flower honey, both in containers and in honeycombs. Linden, lavender, buckwheat, acacia honey, sage and mixed - on herbs. It is also worth trying special sweets - dried fruits and nuts in honey.

We take chak-chak, baklava and parvarda for Crimean tea

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

Crispy brushwood sprinkled with powdered sugar or sprinkled with honey, decorated with nuts.

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

Parvarda are small sugary-sweet colored pillows 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 in the market and keep an eye on small children. But you should not deny yourself the use of Crimean delicacies!