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| - 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. (en)
- Одесская кухня — совокупность кулинарных традиций жителей Одессы. Сформировалась под влиянием украинской, русской, в значительной степени еврейской, грузинской, армянской, узбекской, болгарской, молдавской и греческой кухонь, однако ряд блюд отличается самобытностью. (ru)
- До спеціалітетів Одеси та Одеської області можна віднести:
* Білі раки з села Маяки. Колись Дністровський лиман займав перше місце в світі по лову раків. Сучасний вилов перестав носити промисловий масштаб, однак, раки з Маяків продовжують залишатися однією з найпопулярніших закусок до пива в Одесі;
* Помідори сорту «Мікадо» — це ранньостиглий сорт, від сходів до дозрівання проходить 90-95 днів; Високорослий, рослина висотою 1-1,2 метра, картофельнолістний. Суцвіття складне з 5-8 квітами і більш. Плоди плоско-округлі, рожеві або жовті, середньою масою 150—200 г. Сорт відрізняється дуже високими смаковими якостями і в одеській кухні використовується в салатах (особливо популярний салат з «мікадо» і овечої бринзи, а також в якості самостійної страви. Кращими вважаються томати, вирощені в ра (uk)
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| - "Whatever one may say, but gobies are another “sacred gastronomic cow” of the city by the very blue sea. Some Odessa residents, who grew up in Moldovan courtyards and remember the smell of fried gobies cooked outside in a primus stove, wry when people who got sunburnt on the first beach day, run to the nearest restaurant to try this local delicacy. They, those people, can tell you about their grandfather, about his tarred boat, about morning fishing and how you can catch gobies lazily from the pier. Then, without any hesitation, eat it for breakfast fresh, salted with seawater and seasoned with summer." (en)
- "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". (en)
- "… 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 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." (en)
- "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." (en)
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