Podcast "Time to eat": how to cook the perfect Black Sea barbecue, fried red mullet and sour tarator soup

We continue the lessons of culinary geography in the podcast "There is time". And this time we are trying to understand the phenomenon of the Black Sea cuisine. When she appeared, who invented her, how the Black Sea barbecue is prepared and what is worth trying from sweets - tells about all this. Pavel Tarasov, chef of the 1870 Abrau‑Durso Wine & Food restaurant.

Recall that we are doing this show together with the eponymous culinary project Lifehacker, where you can find recipes for every taste.

00:49 - what ingredients are most often used for cooking Black Sea cuisine.

05:55 - what should be the ideal Black Sea barbecue.

08:03 — what is the difference between meat dishes in the restaurants of the Black Sea cuisine from the same dishes in the establishments of Georgian and Armenian cuisines.

09:59 — how to prepare and serve seafood dishes in the Black Sea style.

12:14 - what side dishes and snacks are prepared from tomatoes, eggplants and sweet peppers - the main ingredients of Black Sea cuisine.

16:02 - heading "Dish of the day": we cook cabbage rolls with rapan and shrimp. The text version of the recipe can be found at this link.

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