Caucasian cuisine

Adjarian Khachapuri

The cuisine of the Azerbaijan, Armenia, Dagestan, Chechnya, Ingushetia, Kabardino-Balkaria, Karachay–Cherkessia, North Ossetia–Alania, South Ossetia, Abkhazia, Adjaria, and Adygea.

Contents

  • Traditional dishes 1
    • Starters and snacks 1.1
    • Soups 1.2
    • Main courses 1.3
    • Condiments and sauces 1.4
    • Breads 1.5
    • Desserts 1.6
  • Beverages 2
    • Alcoholic 2.1
    • Non-alcoholic 2.2
  • See also 3
  • References 4

Traditional dishes

Kharcho soup
Aubergine and pepper dolma

Starters and snacks

Soups

  • Bugleme - meat stew, served by the Mountain Jews
  • Dovga - yogurt (matsoni) soup cooked with a variety of herbs, rice and (optionally) chickpeas
  • Khash
  • Kharcho - Georgian soup containing beef, rice, cherry plum purée and chopped walnut
  • Piti or putuk
  • Sorpa - spicy meat soup with a large variety of recipes. Usually it is made with fried meat (lamb or beef), fried vegetables (potatoes, onions, carrots, optionally tomatoes and peppers), and herbs; may also include chickpeas or other beans, as well as noodles, and fruits (apples, plums)
  • Balyk sorpa - fish soup, served mostly on the coast of the Caspian Sea

Main courses

Condiments and sauces

  • Adjika - spicy but subtly flavoured relish based on a boiled preparation of hot red peppers, garlic, and typical Caucasian herbs and spices
  • Matzoon or matsoni - fermented milk product, similar to yogurt
  • Narsharab - pomegranate molasses
  • Satsivi - walnut sauce
  • Tkemali - sour plum sauce

Breads

Desserts

Beverages

Bottles of Georgian wine
Armenian coffee served in a Yerevan café

Alcoholic

Non-alcoholic

See also

References

  • Sami Zubaida, Richard Tapper. A Taste of Thyme: Culinary Cultures of the Middle East (2nd ed.). London & New York: Tauris Parke Paperbacks. ISBN 1-86064-603-4.
  • Irina Petrosian, David Underwood. Armenian Food: Fact, Fiction & Folklore. Lulu.com, 2006. ISBN 1-4116-9865-7.
  • В. В. Похлебкин. Национальные кухни наших народов. Москва: Пищевая промышленность, 1980. ISBN 978-5-9524-2783-9 (William Pokhlyobkin, Ethnic Cuisines of our Peoples. Moscow: Soviet Food Industry publishing house, 1980; Russian)
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