340 g
Tomato and Roasted Eggplant Salad
Roasted eggplant, fragrant tomatoes, sweet onions, pumpkin seeds — this dish preserves the warmth of summer. Crimean Tatar families used to prepare it after the harvest, when vegetables were roasted directly in a brazier and then served with fresh bread.
429 uah
Other Various greens
280 g
“Tavuk” is a fiery story of a Crimean courtyard, where meat was roasted over an open fire, right in the yard. This salad is a modern version of that tradition: juicy chicken fillet from the fire, vegetables, and greens, generously drizzled with a dressing of oriental spices. It was served when everyone—family and neighbors—got together.
289 uah
280 g
Juicy tomatoes, fresh cucumbers, spicy onions, greens, and aromatic nut dressing.
304 uah
210 g
A salad made from fresh tomatoes, cucumbers, onions, and greens, inspired by the simple meals of shepherds who grazed their flocks high in the Crimean mountains. It was prepared right in the field: vegetables and greens were chopped and dressed with fragrant, homemade oil. It was considered a “pure” dish because it was made from what nature provided without unnecessary intervention.
479 uah
