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Cuisine Of Odessa
The cuisine of Odesa, Ukraine is influenced by various cultures and regions, including Russia, Jewish culture, Georgia, France, Germany, Italy, Armenia, Uzbekistan, Bulgaria, Moldova, and Greece. However, many recipes are indigenous to Odesa, with fusion cuisine being common. Typical dishes Appetizers *Vorschmack * Aubergine dip ("Aubergine caviar") *Tzimmes * "Bull's heart" tomato appetizer with bryndza *Baked peppers with garlic *Loader's sandwich from Privoz *Meze Odessa style Meat * Essig-fleisch, beef stew with prunes * Gefilte helzele, stuffed chicken neck *Stuffed peppers *Cabbage rolls "little fingers" and dolma Fish and seafood *Gefilte fish *Fried gobies *Fried flounder *Marinated fish *Danube herring with baby potatoes *Roe cutlets *Odessa mussels * Pilaf with mussels *Black sea mussels on the beach *Rapanas baked with cheese and garlic *''Rachki'' (small shrimps) *Black Sea sprat cutlets *Deep-fried Black Sea sprats or ''tsatsa'' Other *Fried semolin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Odesa
Odesa (also spelled Odessa) is the third most populous city and municipality in Ukraine and a major seaport and transport hub located in the south-west of the country, on the northwestern shore of the Black Sea. The city is also the administrative centre of the Odesa Raion and Odesa Oblast, as well as a multiethnic cultural centre. As of January 2021 Odesa's population was approximately In classical antiquity a large Greek settlement existed at its location. The first chronicle mention of the Slavic settlement-port of Kotsiubijiv, which was part of the Grand Duchy of Lithuania, dates back to 1415, when a ship was sent from here to Constantinople by sea. After a period of Lithuanian Grand Duchy control, the port and its surroundings became part of the domain of the Ottomans in 1529, under the name Hacibey, and remained there until the empire's defeat in the Russo-Turkish War of 1792. In 1794, the modern city of Odesa was founded by a decree of the Russian empress Cather ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bryndza
Bryndza (from Romanian ''brânză'' cheese) is a sheep milk cheese made across much of East-Central Europe, primarily in or around the Carpathian Mountains of Slovakia, Ukraine, Romania and southern Poland. Bryndza cheese is creamy white in appearance, known for its characteristic strong smell and taste. The cheese is white, tangy, crumbly and slightly moist. It has characteristic odor and flavor with a notable taste of butyric acid. The overall flavor sensation begins slightly mild, then goes strong and finally fades to a salty finish. Recipes differ slightly across countries. Etymology ''Bryndza'' or ''Brynza'', a word borrowed from Romanian ''brânză'' ("cheese"), is used in various European countries, due to its introduction by migrating Vlachs. Though the word ''brânză'' () is simply the generic word for "cheese" in Romanian, there is no special type of cheese associated with it (the name of the animal is added to differentiate Brânză de vaci). It is a word presumabl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blintzes
A blintz ( he, חֲבִיתִית; yi, בלינצע) is a rolled filled pancake of Ashkenazi Jewish origin, similar to a '' crepe'' or Russian ''blini''. History Traditional blintzes are filled with sweetened cheese, sometimes with the addition of raisins. They are served on Shavuot. The word ''blintz'' in English comes from the Yiddish word or , coming from a Slavic word ''блинец lin-yets' meaning pancake. Like the knishes, blintzes represent foods that are now considered typically Jewish, and exemplify the changes in foods that Jews adopted from their Christian neighbors. References See also *Israeli cuisine *Jewish cuisine Jewish cuisine refers to the worldwide cooking traditions of the Jewish people. During its evolution over the course of many centuries, it has been shaped by Jewish dietary laws (''kashrut''), Jewish festivals and holidays, and traditions ce ... {{Food-stub Shavuot Jewish desserts Hanukkah foods Ashkenazi Jewish cuisine Isr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pierogi
Pierogi are filled dumplings made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water. They are often pan-fried before serving. Pierogi or their varieties are associated with the cuisines of Central, Eastern and Southeastern Europe. Dumplings most likely originated in Asia and came to Europe via trade in the Middle Ages. The widely-used English name pierogi was derived from Polish. In some parts of Eastern Europe they are known as varenyky''.'' Pierogi are also popular in modern-day American and Canadian cuisine, where they are sometimes known under different local names. Typical fillings include potato, cheese, quark, sauerkraut, ground meat, edible mushrooms, and/or fruits. Savory pierogi are often served with a topping of sour cream, fried onions, or both. Terminology The English word "pierogi" comes from Polish ' , which is the plural form of ' , a generic term for filled dumplings. It derives from Old East Slavic (') and f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plăcintă
''Plăcintă'' () is a Romanian and Moldovan traditional pastry resembling a thin, small round or square-shaped cake, usually filled with apples or a soft cheese such as Urdă. Etymology The word ''plăcintă'' comes from Latin ''placenta,'' which means "cake", from the Greek , "flat cake". History As shown by the etymology of the word, the ''plăcintă'' has its origins in Ancient Rome, and dates from when Romania was a part of the Roman Empire, see Placenta cake. Ancient Greek bakers made their bread with olive oil, herbs, and cheese. The secret of making cakes was given to the Romans during the invasion. At first there were only two varieties of cakes, called the ''libum'' and the ''placenta''. The ''libum'' was a small cake, used as an offering to the gods. As for the ''placenta'', the Romans developed the recipe as a cake made of fine flour covered with cheese, honey, and fragrant bay leaves. Ancient Roman bakers customarily prepared a large ''placenta'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Borscht
Borscht () is a sour soup common in Eastern Europe and Northern Asia. In English, the word "borscht" is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht. Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (''Heracleum sphondylium''), a herbaceous plant growing in damp meadows, which lent the dish its Slavic name. With time, it evolved into a diverse array of tart soups, among which the Ukrainian beet-based red borscht has become the most popular. It is typically made by combining meat or bone stock with sautéed vegetables, which – as well as beetroots – usually include cabbage, carrots, onions, potat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Sea Sprat
The Black Sea sprat, ''Clupeonella cultriventris'', is a small fish of the herring family, Clupeidae. It is found in the Black Sea and Sea of Azov and rivers of its basins: Danube, Dnister, Dnipro (Ukraine), Southern Bug, Don, Kuban. It has white-grey flesh and silver-grey scales. A typical size is 10 cm (maximum 15 cm) The life span is of up to 5 years. The peak of its spawning is in April and it can be found in enormous shoals in sea-shores, filled all-round coastal shallows, moving quickly back in the sea at a depth of 6–30 metres. Used for food; it has around 12% fat in flesh. It is one of the most abundant fishes in the Sea of Azov. It is important prey for other fishes, particularly the pikeperch ''Sander'' (formerly known as ''Stizostedion'') is a genus of predatory ray-finned fish in the family Percidae, which also includes the perches, ruffes, and darters. They are also known as "pike-perch" because of their resemblance to fish in th .... The Casp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pilaf
Pilaf ( US spelling) or pilau ( UK spelling) is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere to each other. At the time of the Abbasid Caliphate, such methods of cooking rice at first spread through a vast territory from South Asia to Spain, and eventually to a wider world. The Spanish '' paella'', and the South Asian ''pilau'' or ''pulao'', and '' biryani'', evolved from such dishes. Pilaf and similar dishes are common to Balkan, Caribbean, South Caucasian, Central Asian, East African, Eastern European, Latin American, Middle Eastern, and South Asian cuisines. It is a staple food and a popular dish in Afghanistan, Albania, Armenia, Azerbaijan, Bangladesh, Bulgaria, China (notably in Xinjiang), Cyprus, Georgia, Greece (notably in Crete), India, Iraq (notably in Kurdistan), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gefilte Fish
Gefilte fish (; from yi, געפֿילטע פֿיש, lit. "stuffed fish") is a dish made from a poached mixture of ground deboned fish, such as carp, whitefish, or pike. It is traditionally served as an appetizer by Ashkenazi Jewish households. Popular on Shabbat and Jewish holidays such as Passover, it may be consumed throughout the year. It is typically garnished with a carrot on top. Historically, gefilte fish was a stuffed whole fish consisting of minced-fish forcemeat stuffed inside the intact fish skin. By the 16th century, cooks had started omitting the labor-intensive stuffing step, and the seasoned fish was most commonly formed into patties similar to '' quenelles'' or fish balls. In an article "Gefilte Fish in America", Tamara Man Tweel writes: "Born in Europe out of religious obligation, poverty, and ingenuity, gefilte fish survived in America due to bottling technology, innovative advertising, and an American Jewish desire to experience faith through the large ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cabbage Rolls
A cabbage roll is a dish consisting of cooked cabbage leaves wrapped around a variety of stuffing, fillings. It is common to the cuisines of Central Europe, Central, Northern Europe, Northern, Eastern Europe, Eastern and Southeastern Europe and much of Western Asia, Northern China, as well as parts of North Africa. Meat fillings are traditional in Europe, and include beef, lamb (food), lamb, or pork seasoned with garlic, onion, and spices. Cereal, Grains such as rice and barley, edible mushroom, mushrooms, and vegetables are often included as well. Fermented cabbage leaves are used for wrapping, particularly in southeastern Europe. In Asia, seafoods, tofu, and shiitake mushrooms may also be used. Chinese cabbage is often used as a wrapping. Cabbage leaves are stuffed with the filling which are then baking, baked, simmering, simmered, or steaming, steamed in a covered pot and generally eaten warm, often accompanied with a sauce. The sauce varies widely by cuisine. In Sweden and Fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stuffed Peppers
Stuffed peppers is a dish common in many cuisines. It consists of hollowed or halved peppers filled with any of a variety of fillings, often including meat, vegetables, cheese, rice, or sauce. The dish is usually assembled by filling the cavities of the peppers and then cooking. Hong Kong The Hong Kong version of stuffed peppers is part of a street food called Three Fried Stuffed Treasures (煎釀三寶), with stuffed peppers, stuffed aubergines, and stuffed sausage. Though with different vegetables and meat, the stuffing is all the same: dace fish paste. After assembling the fish paste, it is deep-fried. It is usually served with Worcestershire sauce, or can be served without sauce. Spain Stuffed peppers or pimientos rellenos are part of traditional Spanish cuisine, especially that of the region of the Basque Country. Usually piquillo peppers are used. The fillings might include Manchego cheese, chicken, or cod in a red sauce, with chicken likely being the most popular re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Helzel
__NOTOC__ Helzel (from yi, העלזעל) or gefilte helzel is an Ashkenazi Jewish dish. It is a sort of sausage made from poultry neck skin stuffed with flour, semolina, bread crumbs or matzo meal (when cooked on Passover), schmaltz, and fried onions and sewn up with a thread. Chicken or goose necks are commonly used but duck or turkey necks can be substituted. The stuffing can also include internal meats, such as chopped heart, gizzard, liver. Sometimes the stuffing is flavored with garlic and black pepper. Helzel may be cooked in chicken soup or used as an ingredient in cholent. Because of its sausage shape and the flour-based stuffing, helzel is sometimes called "false kishke". The name derives from Yiddish ''heldzl'' (העלדזל, "neck") which in turn stems from German ''Hals''. Until well into the 20th century, the dish was a comfort food of Ashkenazim typically served on Shabbat and Jewish Holidays. In the 20th and into the 21st centuries, its popularity has declined. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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