Traditional Crimean dishes. Seven recipes for original dishes of the Crimean Tatar cuisine

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 the 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.

Ingredients

Beef brisket 1 kg.
Onion 3 pcs.
Beans 200 gr.
Potatoes 3-4 pcs.
Garlic 100 gr.
Bulgarian pepper 3 pcs.
Carrots 2 pcs.
Tomato paste 2 tbsp
Cabbage 500 gr.
Vegetable oil 250 gr.
Salt 50 gr.
Set of traditional spices
Cooking method

The main difference from traditional dishes of other cuisines is the frying of products in overheated oil, which is characteristic of the Crimean Tatar cuisine.
We put the beans to cook in a separate bowl without a lid. Cut the meat into small pieces and fry in oil. In the process of frying, add chopped carrots (I usually cut into strips, but you can also grate), bell pepper (I used pickled bell pepper), onion ...

Crimean Tatar meal - what is it like?

Crimean Tatars are great masters of delicious cooking and no less lovers of a leisurely meal. Any meal begins with a cup of the strongest freshly brewed coffee. Then snacks certainly follow: feta cheese, cheese, olives, sausages, fresh vegetable salads. In winter, when there are few fresh vegetables, marinades: lecho, pickled and salted vegetables harvested since autumn, and other home-made canned food. And, of course, freshly baked tandoor cakes.

Only tourists are limited to one or two dishes. In Crimean Tatar families, meals are taken seriously: they put everything on the table at once: both snacks and hot dishes. For breakfast, in addition to snacks, they usually eat milk porridge, cottage cheese and dishes from it, for lunch - lagman, shurpa or yufak ...

Yufak - ash

Many dishes of the Crimean Tatars are a cross between a very thick soup or a second course generously flavored with broth. These are lagman, shurpa and ufak-ash
The word yufak-ash in translation means "small meal". And not because there is little food, but because the dish is a lot of tiny dumplings in the broth.
Women sculpt them all together quickly, quickly. But the work is almost jewelry, since each dumpling turns out to be the size of a fingernail, no more. In finished form, in a tablespoon they should fit six to seven pieces.

We will need the following products:

For test:
Flour - 1.2 kg
Water - 0.5 l
Salt - 1 tbsp. l
Eggs - 2 pcs

For minced meat:
Meat (beef) - 1 kg
Onion - 1 pc.
Salt and pepper -...

Nokhutly - ash

This is a fragrant beef stew with boiled chickpeas (chickpeas). In the Crimean Tatar language, chickpeas are called nohut, hence the name of the dish: food with chickpeas.

Meat (beef) - 1 kg
Chickpeas - 1 kg
Onion - 300 gr
Carrot - 200 gr
Vegetable oil - 600 mg
Salt - to taste
Red and black ground pepper - to taste

We carefully sort the chickpeas, wash them, fill them with cold water and leave to stand for 3-4 hours. You can also soak it overnight. Then we add meat edges and bones for broth to chickpeas, add water so that it is about twice as much as chickpeas, put on fire and bring to a boil. Remove the foam and continue to cook over low heat until the chickpeas are ready. This may take up to 2...

Baklava eastern Crimean

1 egg
50g drain oil
1 tbsp milk
0.5 tsp soda
a pinch of salt
4 tbsp flour
4 tbsp honey
1l vegetable oil
2si.sugar
1 tbsp water

Melt the butter, add milk, egg, soda, salt, beat and knead a stiff dough. Roll it out thinly, wrap it on a rolling pin and grease the edges with protein so that they do not stick out. Cut into rhombuses, unfold and fry in hot oil. After frying, roll in syrup, bring to the table!
Bon appetit!
Sent by Meryem Osmanova

Crimean pasties

200 grams
salt 1/5 tsp
water 80 milliliters
minced meat 150 grams
onion 1 piece
vegetable oil to taste
marjoram to taste
basil to taste
freshly ground black pepper to taste

The quantity of ingredients is calculated on 6 pieces.
Sift the flour with a slide, add salt ...
...and add water.

Knead a stiff dough. Knead it several times into a layer and fold it.

NB! The dough is very cool, hard to work with, but it should be so. After proofing, this will change and it will become softer and more elastic.

Leave the dough at room temperature for 30-40 minutes, covered with a film.

In minced meat (beef, lamb), consisting of meat and fat in a ratio of 4: 1, add 0.5 finely chopped onions. Second half...

"Yantykh" ​​with minced chicken or turkey

Yantykh are Crimean chebureks that are fried without any oil. They differ from ordinary chebureks only in a lighter appearance and also in the fact that much more onions are put into the minced meat than in chebureks, and water is not added. My grandmother made two versions of chebureks and yantykhs: festive, according to a traditional recipe with lamb, and simpler, with chicken, explaining that chicken is not greasy and is always perfectly baked. I always make chebureks and yantykhs with either turkey or chicken - although this is not quite traditional, it is very gentle. Since my recipe is not strictly traditional, I put the word YANTYKH in quotation marks.

Flour (1.5 cups - in the dough, and more, for sprinkling) - 2 stacks.
Salt - 0.3 tsp...

Ash-kashik

I remember this dish from my childhood. My mother is a Crimean Tatar, she cooked it incomparably! And my grandmother, my father's mother, said - your mother is economical, so she cooks such small dumplings! Although, in fact, this is a very painstaking work!

Flour - 300 g
Chicken egg - 1 pc.
Water (a little for the dough, the rest for the broth) - 1.5 l
Minced meat (any halal) - 200 g
Onion (medium, one in minced meat, 2nd in gravy) - 2 pcs
Carrot - 1 piece
Tomato (or tomato paste) - 1 pc.
Butter - 2 tbsp. l.
Salt (to taste)
Black pepper (ground, to taste)

Let's start by preparing minced meat and dough, count on the number of people you are going to feed.
Add finely chopped onion to minced meat, salt and ...

Qalakai

Ingredients
Butter - 200 g, one egg, flour - 3 cups, a pinch of salt, 0.5 teaspoon of soda slaked with vinegar, turmeric (this is not necessary, but will give a bright yellow color)

Melt the butter, add one egg to the flour, add the slaked soda. Combine the resulting mixtures and knead a stiff dough. You can also add turmeric to the dough - this will give the product a bright yellow color. Put the dough on a baking sheet, bake for 40 minutes at a temperature of 180-200 degrees.
Recipe from Rustem Ibadlaev
Photo: Dilyara Sufyanova

Yantyk

Yantik is a cheburek made from unleavened dough, which is fried in a dry frying pan. It can be prepared with various fillings. We offer one of the cooking methods.

Ingredients
For the dough: water - 1.5 cups, salt - to taste, flour. For the filling: minced meat or cheese, herbs, water.

Knead the dough for pasties, leave for 15 minutes, then knead again. Divide into 8 parts, roll out thinly. Salt the minced meat, pepper, add herbs and a little water (less than in pasties). Arrange on a cake, seal the edges well so that water does not flow into the pan during frying. Bake in a dry, well-heated pan. Sprinkle with water, brush with butter and cover with a plate.
rus4all. en

Crimean Tatar pasties

Ingredients
flour - 500 g, minced meat - 300 g, water - 190-250 ml, onions - 150 g, meat broth - 4-6 tbsp. spoons, salt, spices - to taste, vegetable oil - for frying.

Sift flour into a bowl, add a pinch of salt. Mix well and pour in a little less than 1/2 teaspoon of vegetable oil. Rub the flour with butter thoroughly with your hands, knead each lump. Continuing to knead, gradually pour in water until the dough rolls into a ball. The finished dough will be quite tight and a little lumpy. Wrap it in cling film and leave it on the table for 40-60 minutes. During this time, the flour will be saturated with water, the dough will become elastic.
Place minced meat in a large bowl. Peel the onion and grate...

sarah burmese

Ingredients
Flour - 2-3 cups
vegetable oil - 2-3 tbsp. spoons (for dough)
150-200 g melted margarine (grease)
water or serum
salt, spices.
Meat (beef or lamb is fatter, it is good to add fat tail fat),
potatoes - 1-2 pcs.,
onions - 1-2 pcs.

Prepare the dough: flour, water and vegetable oil, refrigerate.
While the dough is infused, let's take care of the filling - grind the meat in a convenient way for us - with a meat grinder, blender, cut the onion smaller, potatoes into small cubes, mix everything. Add seasonings - pepper, cilantro, zra, you can have a couple of cloves of finely chopped garlic, etc.
Divide the dough into 2 parts. Roll out each part into a thin layer of round shapes, grease each with oil, lay them on top of each other - one of the options for puff pastry is obtained. Then lay out the filling, roll up, put in a frying pan, greased with oil.
Bake 30-35 minutes.

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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 lie 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 half-European, half-Crimean, half-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.

Firstly, you can’t try the dishes of the Crimean Tatars anywhere except Crimea, except perhaps for certain places in Kazakhstan and Uzbekistan, where these people were deported after the war. Secondly, this is the most inexpensive and at the same time the highest quality food on the peninsula. And finally, it is so delicious that, having tasted one dish, it is impossible not to try the whole menu.

The rich subtropical nature of the Crimea is so densely mixed here with the traditions of the Tatars that the cuisine turned out to be unusually diverse. Here and meat in all forms: fried over an open fire and on coals, stewed, boiled, cooked on a spit, dried and salted. There are thick soups, and pilafs, manti, dolma, and milk-cheese delights, and pastries ...

Shurpa

Ingredients
Lamb shoulder on the bone 1.5 kg
Young potatoes 6 pcs
Fat tail fat 50 grams
Sweet peppers of different colors 3 pcs
Carrots 3 pcs
Onion 3 pcs
Tomatoes 2 pcs
Hot chilli pepper 1 pc
Salt, pepper to taste
A set of spices (see the recipe) to taste (2 tablespoons)
Corn 1 cob
Red onion 2 pcs
Garlic 1 head
cilantro and parsley, 1 bunch each
Lamb chickpeas 100 grams

Many of us cook soup in a pot on the stove. By the way, when cooking in a cauldron and on an open fire, the same dishes turn out differently than in a saucepan and are much tastier. Absolutely the same result is obtained by food cooked in a cast-iron pot and in a Russian oven.

Shurpa is a street...

sarah burmese

📌Delicious dish of Crimean Tatar cuisine

Ingredients
Flour - 2-3 cups
vegetable oil - 2-3 tbsp. spoons (for dough)
150-200 g melted margarine (grease)
water or serum
salt, spices.
Meat (beef or lamb is fatter, it is good to add fat tail fat),
potatoes - 1-2 pcs.,
onions - 1-2 pcs.

Prepare the dough: flour, water and vegetable oil, refrigerate.
While the dough is infused, let's take care of the filling - grind the meat in a convenient way for us - with a meat grinder, blender, cut the onion smaller, potatoes into small cubes, mix everything. Add seasonings - pepper, cilantro, zra, you can have a couple of cloves of finely chopped garlic, etc.
Divide the dough into 2 parts. Roll out each part into a thin layer of round shapes, grease each with oil, lay them on top of each other - one of the options for puff pastry is obtained. Then lay out the filling, roll up, put in a frying pan, greased with oil.
Bake 30-35 minutes.

Crimean Tatar meal - what is it like?

Crimean Tatars are great masters of delicious cooking and no less lovers of a leisurely meal. Any meal begins with a cup of the strongest freshly brewed coffee. Then snacks certainly follow: feta cheese, cheese, olives, sausages, fresh vegetable salads. In winter, when there are few fresh vegetables, marinades: lecho, pickled and salted vegetables harvested since autumn, and other home-made canned food. And, of course, freshly baked tandoor cakes.

Only tourists are limited to one or two dishes. In Crimean Tatar families, meals are taken seriously: they put everything on the table at once: both snacks and hot dishes. For breakfast, in addition to snacks, they usually eat milk porridge, cottage cheese and dishes from it, for lunch - lagman, shurpa or yufak ...

PAHLEVE: TATAR DESSERT

You will need

For test:
450 g flour;
2 eggs;
1 glass of milk;

For filling:
300-350 g of sugar;
300-350 g walnuts;
200-300 g butter;
300 g of honey;
salt;

For lubrication:
1 yolk;
2 tablespoons of water

Instruction
1. Make dough. Beat eggs, mix with milk, add flour. Knead a stiffer dough than for homemade noodles. Roll each part into thin layers more than 1.5 mm thick, about the size of ...

PAHLEVE: TATAR DESSERT

Pahlave is a Tatar variety of baklava, it is prepared without yeast. Oriental sweet baklava - confectionery made from puff pastry with nuts in syrup. It is widespread in the cuisines of eastern peoples: Turkish, Azerbaijani, Crimean Tatar.

You will need

For test:
450 g flour;
2 eggs;
1 glass of milk;

For filling:
300-350 g of sugar;
300-350 g walnuts;
200-300 g butter;
300 g of honey;
salt;

For lubrication:
1 yolk;
2 tablespoons of water

Instruction
1. Make dough. Beat eggs, mix with milk, add flour. Knead a stiffer dough than for homemade noodles. Roll each part into thin layers more than 1.5 mm thick ...

WE PREPARE BAKHLAVA AT HOME. HISTORY, RULES AND AN EXCELLENT RECIPE.

Baklava (or baklava) is a popular confectionery made from puff pastry with nuts in syrup, widely used in the cuisines of eastern peoples, primarily in Turkish, Azerbaijani, Arabic, and Crimean Tatar cuisines. Bulgarians and Greeks also prepare baklava. Very popular in Turkey and Azerbaijan, also in demand in Iran, Turkmenistan and Uzbekistan

According to historian Nuri Janli, the first mention of sweetness dates back to the 15th century: “The tradition of preparing thin dough for baklava came from the Assyrians. In the cookbook of the Museum of the Ottoman Sultans in Topkapı Palace, there is a record from the time of Sultan Fatih, according to which the first "baklava" was cooked in the palace in August 1453...

Nokhutly - ash

This is a fragrant beef stew with boiled chickpeas (chickpeas). In the Crimean Tatar language, chickpeas are called nohut, hence the name of the dish: food with chickpeas.

Meat (beef) - 1 kg
Chickpeas - 1 kg
Onion - 300 gr
Carrot - 200 gr
Vegetable oil - 600 mg
Salt - to taste
Red and black ground pepper - to taste

We carefully sort the chickpeas, wash them, fill them with cold water and leave to stand for 3-4 hours. You can also soak it overnight. Then we add meat edges and bones for broth to chickpeas, add water so that it is about twice as much as chickpeas, put on fire and bring to a boil. Remove the foam and continue to cook over low heat until the chickpeas are ready. This may take up to 2...

If from the gastronomic impressions after a trip to the Crimea you only remember fatty pasties, boiled shrimp in a bag on the beach and sour wine, then you are terribly unlucky. Because on this peninsula there is certainly something to please the gourmet.

And all why? Yes, because since ancient times, the Crimea was inhabited by a wide variety of peoples with their own culinary traditions, which formed the basis of today's delicious local cuisine. It's no joke - more than 80 nationalities, and all with their own delicious secrets and special ingredients! As a result of this mixture of traditions in the local cuisine, various culinary achievements of the east and west, north and south are intertwined.

Let's talk about those who left the most significant mark in the cuisine of Crimea.

Tatar cuisine

Or rather Crimean Tatar, since the local Tatars are a separate large group of peoples, which, in addition to a complex history, is also divided by their place of residence into the southern coast, mountain and steppe ethnic groups. Therefore, their cuisine, although officially recognized as an offshoot of the Mediterranean, is initially distinguished by the richness of borrowed traditions and a great variety of flavors. Uzbek cuisine had a great influence on it (read the history of the Crimean Tatars, you will find out why this is so).

Speaking of Crimean Tatar cuisine, it is impossible not to mention the classic dishes first of all: pilaf and shish kebab. The first is prepared with various variations, but it is always insanely delicious, and its basis is invariably meat with rice, onions with carrots and spices.

What else can you taste traditional from this cuisine on a sunny peninsula? For example, lagman is something like a thick rich lamb soup with noodles and an abundance of vegetables. Or dolma (sarma) - small cabbage rolls in pickled grape leaves. Or shurpa - a strong lamb broth with potatoes and carrots. Or samsa - triangular puff pastry stuffed with meat, cooked in a tandoor oven.

Or yantyh - local chebureks fried in a dry frying pan and only then smeared with oil. And be sure to baklava - a national sweet made from puff pastry with nuts and honey - of which there are several varieties.

Finding all this yummy is not difficult in almost any decent cafe or restaurant in Crimea.

Jewish cuisine

To be more precise, not purely Jewish, but Karaim and Krymchak - the cuisine of two small nationalities that have long inhabited the peninsula.

Of these recipes, it is worth dwelling separately on kubet - once an exceptionally festive, but now quite everyday dish. However, its taste remains just as wonderful. Imagine a juicy fragrant hot lamb pie with onions and potatoes, with a crispy baked crust ... salivating? That's it!

Of the rest of the Jewish local cuisine, we can mention chir-chir - another analogue of cheburek, which can even be prepared for you with a vegetable filling, and sweet black Jewish bread with garlic. You can taste all this (as well as the traditional raisin buzu drink), for example, in the cave city of Chufut-Kale.

Russian kitchen

Russian cuisine, of course, also could not but leave its mark on the local land - after all, half of the local population is made up of Russians, who first began to appear here back in the Middle Ages, and massively filled the Crimea after it was annexed to the empire in the 18th century.

Okroshka, roasted pig, jellied sturgeon, caviar, dumplings - here the choice is incredible for every taste, from the favorite dishes of the kings to the daily food of the proletarians.

Ukrainian food

Ukrainians have the closest ties with the peninsula since the time of the Crimean Khanate, so Ukrainian cuisine has firmly entered the homes of Crimeans. What is only borscht with garlic and hot donuts worth!

Try also dumplings with various fillings (from cabbage or potatoes to cherries and cottage cheese), fish stewed in sour cream, syrniki with raisins, hot pastries.

Greek, Caucasian, Turkish, European…

We will dwell on the rest of the cuisines that left a noticeable mark on the culinary of the Crimea in less detail, mentioning only a couple of dishes from each - there is simply not enough time and energy to describe all the variety of local recipes! So…

The Greeks, who moved to the peninsula from Greece in several waves, left behind, perhaps, one main dish, but almost everyone knows and loves it - this is a traditional salad of vegetables, olives and unleavened white cheese, seasoned with olive oil.

Armenians, who at one time made up the main population of the south-west of Crimea, can boast of an incredibly hearty beef khash soup and the famous lavash.

From the Georgians, the Crimeans got khachapuri (cheese pie) and chakhokhbili (a kind of poultry stew). From the Bulgarians - stuffed sweet peppers, from the Turks - oriental sweets, from the Germans - meat strudel and stewed cabbage ...

Guilt

The history of Crimean cuisine, of course, would be incomplete without mentioning the famous local wines. Grapes have been grown in these warm sunny lands since antiquity, winemaking has experienced periods of prosperity and decline. But even today, connoisseurs of fine drinks have something to try in the Crimea. Ordinary wines, vintage, collection; white, red and pink; dry, sweet, fortified, champagne and liquor - it is difficult to even list all the local varieties, not to mention the names. Everyone has “their own” dish, their own subtleties of serving and drinking, which they will be happy to tell you about on excursions to local wineries, of which there are several dozen on the peninsula - the Novy Svet champagne factory, the Yalta Massandra, the state farm-factory "Koktebel", Inkerman vintage wine factory, Simferopol winery... Everything is here: from cognac to champagne, don't get carried away with tasting!

So, we hope that we have convinced you - in Crimea they know how and love to cook! Still don't believe? Come.