Black Sea: Dispatches and Recipes, Through Darkness and Light by Caroline Eden

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    • Categories: Soups; Ukrainian
    • Ingredients: celery; onions; carrots; parsley; chicken thighs; bay leaves; chicken stock; linguine pasta; dill; lemons
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    • Categories: Bread & rolls, savory; Jewish; Ukrainian
    • Ingredients: strong white bread flour; fast-action dried yeast; eggs; black sesame salt
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    • Categories: Stews & one-pot meals; Lunch; Main course; Other Jewish holidays; Fall / autumn; Jewish; Ukrainian; Vegan; Vegetarian
    • Ingredients: pumpkins; carrots; parsnips; dried apricots; prunes; nutmeg; ground cinnamon; oranges; thyme sprigs
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    • Categories: Dips, spreads & salsas; Jewish; Ukrainian
    • Ingredients: white bread; hard-boiled eggs; tart apples; salted herring in oil; sour cream; Tabasco sauce; spring onions; French breakfast radishes
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    • Categories: Salads; Side dish; Cooking for 1 or 2; Jewish; Ukrainian
    • Ingredients: tart apples; marinated herring fillets; eggs; radishes; store-cupboard ingredients
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    • Categories: Salads; Side dish; Cooking ahead; Winter; Ukrainian; Vegetarian
    • Ingredients: black radishes; apple cider vinegar; honey; caraway seeds; carrots
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    • Ingredients: fennel seeds; yellow mustard seeds; apple cider vinegar; bay leaves; thyme; black peppercorns; chestnut mushrooms
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    • Ingredients: sweetened condensed milk; double cream; dark rum
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    • Categories: Cocktails / drinks (with alcohol); Cooking for 1 or 2; Ukrainian
    • Ingredients: vodka; grapefruit juice; rosemary sprigs
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    • Categories: Main course; Italian; Ukrainian
    • Ingredients: minced beef; minced pork; eggs; breadcrumbs; fennel seeds; onions; tomato paste; ground cayenne pepper; dried oregano; canned tomatoes; Parmesan cheese; parsley
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    • Categories: Bread & buns, sweet; Afternoon tea; Breakfast / brunch; Cooking for 1 or 2; Romanian
    • Ingredients: fresh yeast; plain flour; caster sugar; eggs; apricot conserve; poppy seeds
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    • Categories: Breakfast / brunch; Cooking for 1 or 2; Romanian; Vegetarian
    • Ingredients: sour cream; fine cornmeal; Parmesan cheese; portobello mushrooms; pickled mushrooms; toasted blanched hazelnuts; parsley
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    • Categories: Rice dishes; Sauces, general; Main course; Romanian
    • Ingredients: basmati rice; yellow peppers; minced pork; shallots; caraway seeds; dill seeds; sweet paprika; mild chilli powder; eggs; dill; parsley; lemons; tomato passata; sour cream
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    • Categories: Side dish; Romanian
    • Ingredients: baby new potatoes; sour cream; caviar
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    • Categories: Soups; Romanian; Vegetarian
    • Ingredients: onions; fennel; courgettes; potatoes; mild chilli powder; dill seeds; ground coriander; vegetable stock; sauerkraut; sour cream; feta cheese; chives; parsley; fennel fronds
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    • Categories: Dips, spreads & salsas; Main course; Romanian
    • Ingredients: French mustard; sour cream; minced beef; minced lamb; breadcrumbs; eggs; caraway seeds; smoked paprika; mild chilli powder; pul biber; garlic; neutral oil of your choice
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    • Categories: Appetizers / starters; Main course; Romanian; Vegetarian
    • Ingredients: milk; cornmeal; thyme; pecorino cheese; Ossau-Iraty cheese; paprika; cherry tomatoes on the vine
    • Accompaniments: Late summer lyutenitsa
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    • Categories: Pies, tarts & pastries; Dessert; Romanian
    • Ingredients: plain flour; ground almonds; butter; caster sugar; egg yolks; buttermilk; vanilla pods; raspberries
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    • Categories: Appetizers / starters; Main course; Bulgarian
    • Ingredients: mussels; red onions; chilli powder; sweet paprika; pink peppercorns; vegetable stock; canned tomatoes; lovage; dill; parsley
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    • Categories: Salads; Side dish; Bulgarian; Vegan; Vegetarian
    • Ingredients: bulgur; seedless white grapes; cherry tomatoes; walnut oil; pul biber; walnuts; parsley; dill
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    • Categories: Stews & one-pot meals; Main course; Cooking ahead; Winter; Bulgarian
    • Ingredients: beef stock; dried porcini mushrooms; onions; yellow carrots; red peppers; caraway seeds; dried marjoram; sweet paprika; cumin seeds; dried fenugreek leaves; smoked paprika; white cabbage; apples; sauerkraut; canned tomatoes; smoked bacon; bay leaves; prunes; kabanos sausages
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    • Categories: Appetizers / starters; Cooking for 1 or 2; Bulgarian; Vegetarian
    • Ingredients: long sweet peppers; feta cheese; Greek yogurt; walnuts; green chillies; mint; tarragon; chives
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    • Categories: Bread & rolls, savory; Cooking ahead; Bulgarian
    • Ingredients: yeast; rye flour; eggs; caraway seeds; poppy seeds; store-cupboard ingredients
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    • Categories: Soups; Cooking ahead; Bulgarian; Vegan; Vegetarian
    • Ingredients: yellow peppers; onions; parsnips; carrots; sweet paprika; dried chilli flakes; vegetable stock; canned haricot beans; canned kidney beans; parsley
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    • Categories: Spice / herb blends & rubs; Cooking ahead; Bulgarian
    • Ingredients: cumin seeds; dried fenugreek leaves; sea salt flakes; smoked paprika
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Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Another way with herring: herring and apple salad

    • mcvl on August 26, 2021

      Yummy. The apple and the herring yodel together, and the eggs tone them down.

  • Chestnut and sage pilaf

    • TrishaCP on February 16, 2020

      This was a lovely tasting pilaf, especially with the chestnuts popping up throughout to add a bit of sweetness and creaminess. Served with salmon.

  • Odessan coleslaw

    • Foodycat on March 28, 2022

      I used a watermelon radish, so I cut it into fans instead of matchsticks. The radish was good, but not as good as the Vietnamese-style quickle I usually do, so in future I think I would just make the caraway carrots because that was gorgeous. I used cold-pressed rapeseed oil because it gives some of the nutty flavour Ukrainians describe in the unrefined sunflower oil they use.

  • Stuffed peppers (Ardei umpluti)

    • lkgrover on December 31, 2019

      I thought the chili powder overpowered the other spices; next time I will reduce by half. Otherwise, I liked this version of stuffed peppers. Unlike many stuffed pepper recipes, the raw pork and rice are cooked in the peppers -- requiring over 2 hours in the oven.

  • Poached apricots in rose water

    • lkgrover on June 02, 2021

      Lovely poached fresh apricots. The creme fraiche adds a creamy tang, and the pistachios lend a salty crunch.

  • Trabzon kaygana with anchovies and herbs

    • lkgrover on October 23, 2021

      Really good for breakfast or supper, will repeat. I adapted this for one serving, using 2 eggs and 1 large anchovy fillet. If you use anchovies, the recipe does not require salt.

  • Shepherd's bulz

    • Frenchfoodie on March 10, 2019

      These have potential though were pretty stodgy. I got only half the cheese inside them though adding on top as the recipe suggests gave a nice bit of crunch. I made up the day before and then cooked from cold.

    • jungliemonkey on November 24, 2020

      Black Sea is one of my absolute favourite cookery books. However, these bulz, while tasty, were way more fiddly than the excellent recipe in Carpathia. As such, I will stick with the latter going forward...

  • Bulgur, grape and walnut salad

    • mjes on August 15, 2021

      I remember fondly when bulgur wheat came to our corner of rural America under the brand name Ala with Spanish ala being an "all the rage" replacement for Spanish rice. I added some celery to the recipe which I considered a good decision - I don't think it interferred with the balance of the sald. Simply for personal taste, I may try other herbs rather than dill. But this is a recipe worth remembering - stores well, which when cooking for one is a very positive feature.

  • Black Sea börek

    • jungliemonkey on October 28, 2020

      The balance of flavours here is just perfect. A wonderful, savoury delight, which I have made a few times now. In terms of options, I used filo pastry and nigella seeds. Also, out of necessity, I substituted chopped kale for the chard, and this works well.

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Reviews about this book

  • Kitchn

    A roundabout of history, geography, stories, and recipes, it’s a wild ride and a whole new perspective on a surprisingly rich culinary crossroads.

    Full review
  • Eat Your Books by Jenny Hartin

    Few can weave a tale like Caroline Eden. Her latest book Black Sea is filled with gorgeous photography, prose, and recipes.

    Full review
  • ISBN 10 1787131319
  • ISBN 13 9781787131316
  • Published Nov 01 2018
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing

Publishers Text

This book is part of our EYBDigital platform. Buy the book before 9/30/2019 and you get digital access to the complete book on EYB. Read more in our Help pages

This is the tale of a journey between three great cities –  Odessa, built on a dream by Catherine the Great, through Istanbul, the fulcrum balancing Europe and Asia and on to tough, stoic, lyrical Trabzon.

With a nose for a good recipe and an ear for an extraordinary story, Caroline Eden travels from Odessa to Bessarabia, Romania, Bulgaria, and Turkey's Black Sea region, exploring interconnecting culinary cultures. From the Jewish table of Odessa, to meeting the last fisherwoman of Bulgaria and charting the legacies of the White Russian émigrés in Istanbul, Caroline gives readers a unique insight into a part of the world that is both shaded by darkness and illuminated by light.

Meticulously researched and documenting unprecedented meetings with remarkable individuals, Black Sea is like no other piece of travel writing. Packed with rich photography and sumptuous food, this biography of a region, its people and its recipes truly breaks new ground.

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