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Tasting local dishes is an integral part of an interesting trip. Getting to know the local cuisine allows you to learn about the region, its people and traditions better. And most importantly - it's very tasty!
Beshbarmak
The dish is present in the cuisines of many Turkic peoples and is finely chopped pieces of meat with homemade noodles. The name translates as "five fingers" - initially it was a festive treat that was eaten with hands from a common dish.
Beshbarmak is made mainly with beef, there are recipes with lamb and horse meat, sometimes a combination of several types of meat is used. For noodles, roll out the egg dough thinly and cut into small diamonds. Boil the meat with onions and carrots, then take it out, cut it into small pieces, and boil the noodles in the meat broth. When everything is ready, put the noodles on a large plate, then the meat, and onions and carrots on top.
There are many national cuisine establishments in Ufa where they cook real beshbarmak. You can stay at AZIMUT City Hotel Ufa in the center of the Bashkir capital.
Koman melna
A traditional Mari dish is "three-story" pancakes, or a kind of pancake's cake. Previously, koman mela was always baked for a wedding, today it is an indispensable attribute of Maslenitsa and other seasonal folk holidays.
Initially, the dish was cooked in the oven, in modern conditions, it is usually replaced by an oven or a frying pan. The main feature of the dish is that each layer is baked from different types of flour: the first is made from wheat or rye, the second is made from oatmeal flour with sour milk, the third is made from spelt, oatmeal or millet, which are soaked in sour cream overnight. Each subsequent layer is applied to the previous one and baked together. The finished dish is greased with melted butter and served with honey or sour cream.
You can try koman mela in the capital of Mari El, where you will be hospitably greeted by AZIMUT Hotel Yoshkar-Ola.
Stroganina
Fish cut into thin strips is one of the most ancient dishes, inherent in the cuisine of almost all northern peoples. Given the climate, freezing has long been the simplest and most natural way to preserve the freshness of food. In addition, the absence of heat treatment allowed preserving the maximum amount of vitamins and nutrients needed to combat vitamin deficiency in the harsh conditions of the North.
Stroganina is prepared from freshly caught fish, usually of the whitefish family (nelma, muksun, chir, omul), which is pre-frozen. The fish is thinly sliced immediately before serving and eaten by dipping it in a mixture of salt and black pepper.
You can try this unusual northern dish in Yakutia, and stop – in AZIMUT Hotel Yakutsk or AZIMUT Hotel Mirny.
Fried fern
The cuisine of Primorsky Krai actively uses local wild plants. The most popular is the bracken fern, which contains many vitamins, minerals and antioxidants. In season, locals collect it themselves, and the fern is also widely sold in markets.
Before cooking, the fern is soaked for 24 hours in salted water to remove the bitterness. Then the leaves are dried, chopped and fried in a pan with onions, carrots, garlic and a small amount of oil until golden brown. The finished dish has a light nutty flavor and a crispy texture. Fried fern can be eaten on its own with various sauces or as a side dish for meat.
Fern dishes are on the menu of most seaside restaurants. When traveling around the region, you can stay at AZIMUT City Hotel Khabarovsk or AZIMUT City Hotel Vladivostok.
Gedlibzhe
The most popular dish of Kabardian and Circassian cuisine is stewed chicken in sour cream sauce, served with millet "pasta" and corn flour. To prepare it, take a fairly fatty, ideally domestic, whole bird, but you can also use individual parts of the chicken, for example, a thigh or drumstick.
Fry the meat in a frying pan until golden brown and simmer until done under a lid. Then take out the chicken pieces, sauté the onion with flour and sour cream in the remaining fat, add paprika, garlic and chicken broth. Put the chicken in the sauce and simmer for about 5 more minutes. From corn flour and millet, cook a thick, dense “paste”, which serves both as a side dish and as bread.
To try gedlibzhe, go to Nalchik. An excellent option for accommodation in the capital of Kabardino-Balkaria is AZIMUT Hotel Nalchik, located in the resort area of the city.
