Travel Reference
In-Depth Information
Cheburek
A fried turnover filled with minced meat and onions.
Plov
A variation of the Asian pilaf rice dish, usually with pieces of mutton, carrots
and raisins.
Qashiq ash
Small, ravioli-style, meat-filled dumplings, usually served in broth.
Manty
Large Central Asian dumplings filled with minced mutton.
Sarma
Grapevine leaves stuffed with minced meat.
Dolma
Green paprika stuffed with a mixture of minced meat and rice.
Studying the menu at a Crimean fish restaurant, you'll be confronted by two ques-
tions: which fish to choose and how it should be cooked. For the latter, you can
have your fish grilled, fried or cooked in the Greek-Jewish shkarastyle, where fish
and vegetables are boiled in a frying pan until most of the liquid evaporates. For the
former, here are the most common types of fish.
Barabulka/sultanka
Surmullet, small fish that locals often swallow whole, although
the fillet is easy to separate from the bones.
Sargan
Garfish, small needle-shaped fish rolling itself into neat-looking rings when
fried.
Lufar
Bluefish, medium-sized fish.
Kefal
Mullet, the best-known Black Sea fish, mentioned in classical Odesa songs.
Katran
A small (and totally harmless!) Black Sea shark.
Kambala
Sole.
Getting There & Around
Marshrutka
9 for Balaklava (2uah, every 20 minutes) departs from Sevastopol's chaotic
5km terminal. In Balaklava, boat operators will take you across the harbour to the Cold
War Museum for 20uah. Otherwise it's a 30-minute walk around the bay.
