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The love of people from Odessa for dishes based on stuffing confirms the popularity of stuffed chicken neck, as well as stuffed bell peppers, zucchini and aubergines in Odessa.
The love of people from Odessa for dishes based on stuffing confirms the popularity of stuffed chicken neck, as well as stuffed bell peppers, zucchini and aubergines in Odessa.
The second feature of Odessa cuisine is the desire to reduce the size of many dishes while keeping the portion size unchanged.
The second feature of Odessa cuisine is the desire to reduce the size of many dishes while keeping the portion size unchanged.
So, [[pelmeni]] and varenyky in the interpretation of Odessa chefs differ from the same dishes in the traditional version. In Odessa, pelmeni and varenyky of a rather small size are prepared, in contrast to the varenyky as large as a fist,popular in Ukrainian cuisine. The most popular are cherry varenyky.
So, [[pelmeni]] and varenyky in the interpretation of Odessa chefs differ from the same dishes in the traditional version. In Odessa, pelmeni and varenyky of a rather small size are prepared, in contrast to the varenyky as large as a fist, popular in Ukrainian cuisine. The most popular are cherry varenyky.


Cabbage rolls in the Odessa culinary tradition have also undergone a change, their most preferred size is “as the little finger”. An often made dessert is called nalistniki (crepes with [[Quark (dairy product)|quark]]). The size of the nalistniki should also be small.
Cabbage rolls in the Odessa culinary tradition have also undergone a change, their most preferred size is “as the little finger”. An often made dessert is called nalistniki (crepes with [[Quark (dairy product)|quark]]). The size of the nalistniki should also be small.

Revision as of 10:52, 1 May 2021

Odessa cuisine — Odessa cuisine consists of the cooking traditions and practices from Odessa. Odessa cuisine was formed under the influence of Ukrainian, Russian, Jewish, Georgian, French, German, Italian, Armenian, Uzbek, Bulgarian, Moldovan, and Greek cuisines, however, a number of dishes are indigenous.

Dishes of Odessa cuisine: gefilte fish, helzel, aubergine dip, cabbage rolls "little fingers"

Typical dishes

Appetizers

Meat

Fish and seafood

  • Gefilte fish[7][8]
  • Fried gobies[9]
  • Fried flounder[10]
  • Marinated fish[11]
  • Caviar cutlets
  • Pilaf with mussels[12][13]
  • Black sea mussels on the beach
  • Rapanas baked with cheese and garlic
  • Rachki (small shrimps)[14]
  • Black Sea sprat cutlets
  • Deep-fried Black Sea sprats or tsatsa[15]
  • Danube herring with baby potatoes[16][17]
  • Odessa mussels[18]

Other

  • Fried semolina
  • Salamur, a sauce based on brine, garlic, spices, served to the ear, or used as a dressing for vegetables
  • Odessa borscht
  • Placinte[19]
  • “5 minutes” pickled cucumbers[20]

Desserts

Overview

"Odessa cuisine loves to sit, you shouldn't take it off the stove and swallow it quickly. Let it sit on the stove or in the refrigerator. Odessa bazaar smells. Odessa dill smells. Odessa garlic sticks fingers together. Odessa horse mackerel detaches from the ridge and melts in the mouth. Aubergine dip sharpens and flavours any pork chop. Odessa red borscht with beans. Green with egg ... From one chicken - neck, stuffed legs, broth, and noodles. Wine in Odessa is called "daddy made" - it is sucked through a tube from a 12-liter glass bottle. In short. Come to Odessa hungry, enjoy it, and eat".

— Mikhail Zhvanetsky, About Odessa cuisine[28]

Odessa is one of the few cities in the world with its own unique cuisine.[citation needed] Odessa cuisine it’s about sharing good food: food that’s healthy, seasonal, delicious, and, above all simple and honest. Odessa shares with its residents and visitors alike a great love affair with food. You will always find something to eat in the city, whatever the time of day or night. There are morning dishes, midday dishes, four o’clock dishes, evening meals, dishes for before the game, after the game, for later at night, for on the way home.

The coastal location of Odessa determines a large number of fish and seafood dishes in Odessa cuisine. The most popular dish is stuffed fish (gefilte fish), which is prepared for the holidays from several types of fish (mainly pike, mullet or redlip mullet, carp, and pike perch). Fried fish is also popular. Preference is given to the Black Sea flounder and gobies. Cutlets are fried from small fish of the herring family, mainly Black Sea sprats. Pilaf with mussels is among the popular Odessa dishes cooked with seafood. Mussels are also often fried on-site on large sheets of iron.

A traditional beer snack in Odessa is small boiled shrimp, called "rachki" in the Odessa language.

Among the cold appetizers, it is necessary to highlight vorschmack, as well as a dip from grilled aubergines. The love of people from Odessa for dishes based on stuffing confirms the popularity of stuffed chicken neck, as well as stuffed bell peppers, zucchini and aubergines in Odessa. The second feature of Odessa cuisine is the desire to reduce the size of many dishes while keeping the portion size unchanged. So, pelmeni and varenyky in the interpretation of Odessa chefs differ from the same dishes in the traditional version. In Odessa, pelmeni and varenyky of a rather small size are prepared, in contrast to the varenyky as large as a fist, popular in Ukrainian cuisine. The most popular are cherry varenyky.

Cabbage rolls in the Odessa culinary tradition have also undergone a change, their most preferred size is “as the little finger”. An often made dessert is called nalistniki (crepes with quark). The size of the nalistniki should also be small.

Odessa specialties

The specialties of Odessa and the Odessa region include:

  • The forty-day potato variety grown in the village of Roksolany. It is distinguished by a short ripening period and excellent taste. It is “the forty-day” from Roksolany that is considered the best potato variety in Odessa for making mashed potatoes and roasts;[29]
  • White crayfish from the village Mayaki. Once the Dniester estuary was on the first place in the world for catching crayfish. The modern catch has ceased to be on an industrial scale, however, crayfish from Mayaki continues to be one of the most popular beer snacks in Odessa;
  • Mikado tomatoes variety are an early ripening variety that takes 90-95 days from germination to ripening.Tall, plant 1-1.2 meters high, potato-leaved. Complex inflorescence with 5-8 flowers or more. Fruits are flat-rounded, pink or yellow, with an average weight of 150-200 g. The variety has a very high quality taste and is used in salads in Odessa cuisine (the salad from Mikado and sheep cheese is especially popular).[30]
  • Gobies are fish of the perch family. In Odessa, gobies are divided into whips, herbalists, round timber, sandpitters, and are caught with a donkey fishing rod, fried or stewed in a tomato, and also salted and dried and served with beer.[31]
  • Black-Sea turbotis a fish of the Scophthalmidae family. Two species are caught in coastal waters: kalkan and brill. Kalkan is one of the largest members of the family, reaching a length of 115 cm and a weight of up to 28 kg. The second species, brill, differs from kalkan, first of all in size: brillsare smaller, and in habitat: they live at shallower depths and closer to the coast.[32]
  • Black Sea spratis a small commercial sea fish of the herring family. In Odessa it is often called "sardelle". Not to be confused with Atherinaor European anchovy, the taste of which is somewhat poorer.[33]
  • Aubergine is a popular vegetable in Odessa cuisine. The main ingredient in aubergine dip.[34]

"… From the aubergines we immediately made aubergine dip. Of course, not that bland, sweetish yellowish gruel, which is sold as canned food, but that real, home made, famous Odessa aubergine dip- the food of the gods! - green, with onions, vinegar, garlic, Moldavian pepper, devilishly spicy, from which "bites" are made on the lips ... In order to cook such a dip, the aubergines had to be (of course!) not boiled, and not to stewed, and, of course, not fried, but baked over coals. The aubergine should be charred. Then the skin is pilled from them, and the steaming, half-baked green pulp with white seeds is finely chopped. But God forbid chopping them with a knife. From contact with metal, the aubergine loses its natural green colour, turns black, and then the dip is no longer any good. The aubergines must be chopped only with a wooden knife. Then you get a real Odessa aubergine dip. What could be easier."

— Valentin Kataev, About aubergine dip[35]

"And this combination of Jewish and Greek traditions remained. I cook it very often, especially if I want my table to have some accent. In every home has its own recipe, it is absolutely dietary, easily made, eaten as a pleasant spicy snack with a slice of black bread. It is cooked in large quantities, immediately before the arrival of guests, so that it does not wind up and does not give excess juice. Pairs well with everything except kissing. However, smells are obligatory for the food Odessa principle. Garlic, grease, dirty hands - one cannot leave the table sterile and light. Aubergine dip is good because it does not upset the balance either in the stomach or in the head."

— Anna Loshak, About aubergine dip[36]
  • Bryndza - brine cheese made from cow, goat or sheep milk. It is used for making sandwiches, cold snacks and vegetable salads, as well as hot dishes (for example, mamaliga) and as a filling for pastries. Aged Bessarabian sheep bryndza, salted in barrels, is especially popular among gourmets of Odessa cuisine. It is usually soaked in fresh water for several hours before use.[37]
  • Frogs from Vilkovo - frogs are used to cook deep-fried frog legs. The city of Vilkovo in the Kiliysky district of the Odessa region became famous for eating and breeding frogs for export to France and other European countries. *Odessa mussels[38]
  • Urda is a whey cheese made in Bessarabia from whey and sheep's milk. Used for making "quick" bread - gözleme.
  • Bessarabian paprika is a spice made from a sweet variety of red pepper, in a pestle and mortar, and pound with vegetable oil. One of the most frequently used spices in Bessarabian cuisine.
  • Rachki - Black Sea herbal shrimp (Palaemon adspersus), has a high industrial value, is caught in the Black and Azov seas. Rachki are Odessa chips. Most often they are boiled, sometimes fried in a pan with garlic.

Books about Odessa cuisine

  • Kuleshova, Elena; Nagovitcina, Elena (2011). Одесская кухня в эмиграции [Odessa cuisine in emmigration] (in Russian). Tallin. ISBN 978-9985-9487-3-6.{{cite book}}: CS1 maint: location missing publisher (link)
  • Popova, Marta (1992). Секреты одесской кухни [Secrets of Odessa cuisine] (in Russian). Dnepr: Днепрокнига. ISBN 5-89975-054-5.
  • Nademlinsky, A. (2008). В дебрях одесской кухни [In the wilds of Odessa cuisine] (in Russian). Kyjiv: Грани-Т. ISBN 978-966-4650-70-7.
  • Yavorska, A. (2005). Кулинарная книга от одесситок [A culinary book from Odessa women] (in Russian). Odessa: Optimum. ISBN 966-8149-36-X.
  • Libkin, Savely (2013). Моя Одесская кухня [My Odessa cuisine] (in Russian). Moscow: Экспо. ISBN 978-5-699-63635-8.

References

  1. ^ Moore, Eleanor. "Review of Black Sea: Dispatches and Recipes – Through Darkness and Light". Russian art and culture. Retrieved March 2, 2021.
  2. ^ Libkin, Savva (October 12, 2018). My Odessa Cuisine. Fors. p. 51. ISBN 978-617-7559-69-5.
  3. ^ "An authentic Old World appetizer – Jewish touch in Odessa cuisine". The Odessa Journal. Retrieved March 2, 2021.
  4. ^ Moore, Eleanor. "Review of Black Sea: Dispatches and Recipes – Through Darkness and Light". Russian art and culture. Retrieved March 2, 2021.
  5. ^ Libkin, Savva (October 12, 2018). My Odessa Cuisine. Fors. p. 177. ISBN 978-617-7559-69-5.
  6. ^ Libkin, Savva (October 12, 2018). My Odessa Cuisine. Fors. p. 124. ISBN 978-617-7559-69-5.
  7. ^ Libkin, Savva (October 12, 2018). My Odessa Cuisine. Fors. p. 16. ISBN 978-617-7559-69-5.
  8. ^ Eden, Caroline. "The best food books to take you overseas - while stuck at home". The Guardian. Retrieved March 4, 2021.
  9. ^ Kalenska, Maria. "Delicious gobies". Retrieved March 3, 2021.
  10. ^ Hercules, Olia (July 14, 2020). Summer Kitchens: Recipes and Reminiscences from Every Corner of Ukraine. Weldon Owen. p. 278. ISBN 978-1681885704.
  11. ^ Eden, Caroline. "Odessa's new parks lead a blossoming of urban regeneration". The Guardian. Retrieved March 4, 2021.
  12. ^ Kalenska, Maria. "Mussel pilaf". Retrieved March 3, 2021.
  13. ^ Libkin, Savva. "Pilaf with mussels". Retrieved March 3, 2021.
  14. ^ Kalenska, Maria. "Sprat cult". Retrieved March 3, 2021.
  15. ^ Hercules, Olia (July 14, 2020). Summer Kitchens: Recipes and Reminiscences from Every Corner of Ukraine. Weldon Owen. p. 276. ISBN 978-1681885704.
  16. ^ Hercules, Olia (July 14, 2020). Summer Kitchens: Recipes and Reminiscences from Every Corner of Ukraine. Weldon Owen. p. 21. ISBN 978-1681885704.
  17. ^ Libkin, Savva (October 12, 2018). My Odessa Cuisine. Fors. p. 49. ISBN 978-617-7559-69-5.
  18. ^ Kalenska, Maria. "Odessa mussels". Retrieved March 3, 2021.
  19. ^ Libkin, Savva (October 12, 2018). My Odessa Cuisine. Fors. p. 238. ISBN 978-617-7559-69-5.
  20. ^ Kalenska, Maria. "Odessa "5 minutes" pickled cucumbers". Retrieved March 3, 2021.
  21. ^ Libkin, Savva. pickled cucumbers "ODumplings with Cherry". Retrieved March 3, 2021. {{cite web}}: Check |url= value (help)
  22. ^ Libkin, Savva (October 12, 2018). My Odessa Cuisine. Fors. p. 235. ISBN 978-617-7559-69-5.
  23. ^ Libkin, Savva (October 12, 2018). My Odessa Cuisine. Fors. p. 93. ISBN 978-617-7559-69-5.
  24. ^ Libkin, Savva (October 12, 2018). My Odessa Cuisine. Fors. p. 245. ISBN 978-617-7559-69-5.
  25. ^ Hercules, Olia (July 14, 2020). Summer Kitchens: Recipes and Reminiscences from Every Corner of Ukraine. Weldon Owen. p. 296. ISBN 978-1681885704.
  26. ^ "Food diplomacy: the French influence on Odessa dishes (but probably is Neapolitan)". The Odessa Journal. Retrieved March 2, 2021.
  27. ^ Kalenska, Maria. "Odessa-style walnut stuffed prunes". Retrieved March 3, 2021.
  28. ^ Libkin, Savva (October 12, 2018). My Odessa Cuisine. Fors. p. 5. ISBN 978-617-7559-69-5.
  29. ^ Libkin, Savva (October 12, 2018). My Odessa Cuisine. Fors. p. 151. ISBN 978-617-7559-69-5.
  30. ^ Libkin, Savva (October 12, 2018). My Odessa Cuisine. Fors. p. 14. ISBN 978-617-7559-69-5.
  31. ^ Libkin, Savva (October 12, 2018). My Odessa Cuisine. Fors. p. 23. ISBN 978-617-7559-69-5.
  32. ^ Libkin, Savva (October 12, 2018). My Odessa Cuisine. Fors. p. 33. ISBN 978-617-7559-69-5.
  33. ^ Libkin, Savva (October 12, 2018). My Odessa Cuisine. Fors. p. 43. ISBN 978-617-7559-69-5.
  34. ^ Libkin, Savva (October 12, 2018). My Odessa Cuisine. Fors. p. 154. ISBN 978-617-7559-69-5.
  35. ^ Kataev, Valentin (2005). Катакомбы [The Catacombs] (in Russian). Эксмо. ISBN 5-699-12011-4.
  36. ^ Loshak, Anna (2010). "Баклажанная икра семейства Лошак" [Aubergine dip of Loshak family]. Afisha (in Russian).
  37. ^ Libkin, Savva (October 12, 2018). My Odessa Cuisine. Fors. p. 156. ISBN 978-617-7559-69-5.
  38. ^ "Izmail is the place we are". Izmail City Council. Retrieved March 3, 2021.

External links

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