This is delicious.
Caucasian cuisine is bright and unusual. This is, first of all, meat, herbs, cheese and spices, from which very tasty things are obtained.
Dagestan
Previously, lamb was used to prepare the Avar khinkal, now they often take beef.
Ingredients:
300 g beef
5 fresh tomatoes
salt pepper, Bay leaf
bulb onions
1 head of garlic
1 tsp soda
vegetable oil
Adviсe:
Serve meat, dough, garlic Sause and broth separately
The lid must be tightly closed while cooking.
Recipe:
Boil large pieces of meat.
Wheat dough, kneaded on kefir, roll out into a layer 6 millimeters thick, cut into rhombuses or squares and throw into the boiling broth left after the meat. Cook for five minutes, stirring occasionally.
As soon as the dough is ready, immediately take it out, not forgetting to pierce each piece with a fork or toothpick.
For the sauce, mix sour cream or peeled tomatoes stewed in broth with garlic.
Chechnya
Chepalgash
Chepalgash are thin cakes with cottage cheese. Despite the stereotype about kebabs, the basis of the North Caucasian cuisine is flour products, cereals and cheese, that is, simple, cheap and high-calorie food.
Ingredients:
100 g wheat flour
100 g kefir
0.2 g baking soda
For filling:
75 gr cottage cheese
several bunches of green onions
20 g butter
Adviсe:
Cook in a dry skillet
Recipe:
Knead wheat dough on kefir, divide into pieces weighing about 200 grams in the form of balls and roll thinly. In the middle, put a couple of tablespoons of the filling from homemade cottage cheese, green onions, eggs and salt. Connect the edges and pinch, roll out the cake to a thickness of less than a centimeter.
Fry on both sides in a pan (the first side with a lid, the second without a lid). Dip the finished cakes in hot water, stack on top of each other, thickly smearing each layer with butter.
Cut the whole hill like a cake into 6 parts. Eat before it gets cold.
Ossetia
In Ossetia, on holidays, pies with meat, beet tops, potatoes, and cabbage are often found. Tsaharajin contains both beets and cheese, it is a very tasty and satisfying pie.
Ingredients:
2 chicken eggs
400 g wheat flour
150 g suluguni cheese
150 g Ossetian cheese
80 g beet greens
30 ml vegetable oil
5 g sugar
5 g salt
10 g dry yeast
water
Adviсe:
After brushing with oil at the end, cover with a towel and let stand for 5 minutes
Recipe:
Knead the yeast dough with milk, salt and melted butter. Cover and leave in a warm place for an hour.
Make a filling of fresh young cheese and chopped strips of beet tops without stalks. For fat content, you can add ghee or sour cream. Salt and pepper.
Make a cake from the dough a little less than a centimeter thick. Place the filling in the middle. Pull the ends of the dough to the middle, pinch. Turn over, carefully level the surface of the cake, make a steam incision in the middle.
Bake in the oven for 15-20 minutes. Then brush with oil.
Ingushetia
Birch
Meat in Ingushetia is usually served with a special sauce. Here is his recipe.
Ingredients:
meat broth
a few potatoes
bunch of greens
salt pepper
1 onion
1 carrot
butter
Recipe:
Boil potatoes in meat broth, mash thoroughly, adding raw eggs in the process.
Mix with the broth so that the puree dissolves in it.
Boil for a couple of minutes, then remove from heat, add finely chopped green onion and other herbs to taste.
Salt, pepper, simmer for 10-15 minutes. Add fried onions and carrots stewed in butter.
Adygea
Goedlibzhe
Except Adyghe cheese, which everyone knows about, is worth a try gedlibzhe. This is chicken stewed in sour cream or cream.
Ingredients:
5 pieces. chicken drumsticks
2-3 tbsp sour cream
1 bulb
1.5 tbsp flour
salt, paprika, pepper mixture to taste
Recipe:
Finely chop the onion and garlic and fry separately until golden brown.
Put everything together in a saucepan, sprinkle with paprika. Pour some water, salt, simmer for 15 minutes.
Add sauce of sour cream, flour and water, simmer for about half an hour until tender.
Azerbaijan
Dovga
Dovga is one of the most popular and favorite dishes of Azerbaijani cuisine. This dish is good because it is excellent both hot and cold.
Ingredients for a 2 liter bottle of homemade matsoni:
2 sour creams 200 g each
1 large bunch of cilantro, dill, spinach, tops, mint
1 small head of garlic
0.5 st. round rice
0.5 st. boiled chickpeas
Adviсe:
It is better to use homemade matsoni, you can buy it on the market
During cooking, you need to stir dovga continuously until boiling, otherwise the matsoni will curdle.
Stir better with a wooden spoon
Recipe:
Rinse all the greens well in advance, finely chop, dry. Boil rice separately. Pour the matsoni and sour cream into a saucepan and stir well. Crack 2 eggs into it. Add boiled rice along with water.
Place the saucepan over high heat and, stirring constantly, bring to a boil.
When the matsoni boils, put the greens and finely chopped garlic into the pan, without ceasing to stir.
Bring to a boil again.
Add boiled peas. Do not cover with a lid for the first couple of hours.
Armenia
Ishkhan in wine
Until now, ishkhan, or Sevan trout, is considered the main culinary masterpiece of Armenia. It is gutted with a spoon through the gills, without ripping open the stomach. The tender fish is then stuffed with tarragon and stewed in wine.
Ingredients:
1kg trout
1 bunch tarragon
300 g cherry plum
1 bulb
dry white wine
Recipe:
Remove the gills from the Sevan trout, take out the insides with a spoon through them. Rinse the cavity thoroughly and stuff with a crushed mixture of cherry plum, pomegranate, onion and tarragon.
You need to simmer on low heat for about 10 minutes in white wine at the rate of 1 glass per 1 kilogram of the dish, avoiding contact of the fish with the bottom of the pan. To do this, it can be placed on stones or wooden sticks.
Georgia
Chkmeruli
Very delicious recipe chicken from the national cuisine of Georgia.
Ingredients:
500 ml cream
bunch of cilantro
bunch of parsley
a few cloves of garlic
salt, pepper, suneli hops
Recipe:
Cut the chicken along the breast, remove excess fat, tail and wing tips, lightly beat off.
Rub with salt, pepper and brush with vegetable oil. Put in a hot frying pan under oppression, fry on both sides until golden brown.
Pour in the sauce of cream, chopped garlic, cilantro, parsley and suneli hops. Close the lid, simmer in the oven for about 20 minutes.
Caucasian cuisine consists of the cuisines of Armenia, Azerbaijan and Georgia, which have many common characteristics. In the traditional recipes of these countries, a lot of vegetables, herbs, spices, meat and, of course, red wine are used. Even far from these states, lula-kebab and lobio, khachapuri and satsivi are known.
Caucasian cuisine widely uses in its recipes different kinds meat. Most often, cooks put veal, lamb and beef in dishes. Moreover, the meat is minced manually with a knife.
Shish kebab occupies a special place among the traditional dishes of the peoples of Azerbaijan, Armenia and Georgia. It is a kind of visiting card of the Caucasus. There are many recipes with which you can cook this dish. A large number of vegetables and a variety of herbs are always served on the table for shish kebab.
Caucasian cuisine is widely known for its thick and delicious soups. Familiar to many and rich broths. Kharcho soup of Georgian peoples is especially popular, as well as Azerbaijani kyufta-bozbash and piti.
Traditionally Caucasian cuisine is famous for its plov. Meat is the main ingredient in this dish. However, cooks often use berries, fish, vegetables or other products instead.
The cuisines of the peoples of the Caucasus are also remarkable for their desserts. The main ones are sherbet and kazinaki, Turkish delight and baklava. Ossetian pies, open chebureks, meat in Tsakhton sauce and kebabs are very popular.
The diet of the peoples living in the Caucasus largely depends on the climatic features of the region. The morning starts with a light meal. The afternoon meal is a bit denser. The evening table is served with spicy and fatty foods. After all, it is at dinner that relatives, friends and neighbors gather together.
Caucasian cuisine, recipes with photos that make you hungry, will delight you with wonderful soups, kebabs, sauces and desserts. Traditional dishes of the peoples of Armenia, Azerbaijan and Georgia will become a real highlight of your
Cuisine of the peoples of the Caucasus or national Caucasian cuisine- this is a prefabricated concept that combines the cuisine of Abkhazian, Azerbaijani, Armenian, Georgian Lezgin, Ossetian, Chechen. Of course, each of them has its own dishes, but most of them are similar, such as barbecue. This dish is medium-sized pieces of pork or lamb, marinated and then fried on the grill. The principle of cooking is the same, the same marinades differ. They are the most varied.
The commonality of the previously listed Caucasian cuisines lies in the fact that in each of them you will find snacks, salads, first courses in the form of thick soups, second hot dishes, desserts, pastries, preparations for the winter. A similar pattern can be traced in the food products used. So, for example, the basis of many dishes is meat. The most popular is lamb, followed by goat and beef, as well as poultry meat. Pork is practically not used, due to the religious factor. The thing is that many Caucasians adhere to Islam, which just imposes a haram ban on the consumption of pig meat. In addition, milk and dairy products are widely used. Sour milk and drinks based on it, as well as all kinds of cheeses, are quite popular. By the way, cheese making for the Caucasian peoples is an integral part of their traditional cuisine. Also on the traditional Caucasian table you will see a wide variety of greens, as well as local seasonal vegetables. Another similar feature is the use of wheat flour for baking cakes.
The peoples of the Caucasus jealously protect their traditions. So, for example, going to the Caucasus, you will see the tandoor more than once - a traditional brazier oven, in which a wide variety of dishes are made. Such a device has served faithfully for more than one hundred years, and will serve no less!
Speaking about the cuisine of the peoples of the Caucasus, we would like to note that every year it is gaining more and more popularity on a global scale. Today, millions of people are familiar with the following names: kharcho, pilaf, lobio, satsivi, khachapuri, kebab and many others. And this is not surprising, because these dishes are not only unusual and spicy in an oriental way, but also very tasty!
If you are interested in the national Caucasian cuisine, then we suggest getting to know it better. To do this, you do not have to go to an expensive restaurant, or look for a suitable cafe. You can join the Caucasian cuisine without leaving your own house. It is enough just to use those recipes with photos that are given here! We hope that the dishes prepared by you will turn out in the best traditions of real oriental cuisine!
The culture of cooking and eating among the peoples inhabiting the Caucasian region is a whole world, the study and description of which will take many volumes. Caucasian cuisine is as ancient as the history of the peoples living here. The culture of eating and many dishes of Caucasian cuisine, which to this day are included in the menu of the peoples of the Caucasus, have come down to us from time immemorial.
Abaza cuisine
Both the festive feast and the usual family meal among the Abaza strictly obey certain rules of etiquette. Guests and family members are seated at the table in a strictly defined order, taking into account age and position, dishes are served in the same order.
Abkhazian Cuisine
Abkhaz cuisine has a small variety of products. These are mainly eggs, meat, fish, sour-milk products, fats, vegetables, fruits, corn, beans, walnuts. Soups are practically absent in the diet of Abkhazians. They eat non-greasy food. Vegetables are used for side dishes and salads. TO meat dishes served with fresh and salted vegetables
Adyghe cuisine
Circassians took food sitting on stools at low tables with three legs. Kitchen utensils included a wooden, earthenware or copper bowl or plate, copper or plane tree trays, horn-handled knives, and wooden knives.
Azerbaijani Cuisine
It should be noted that in Azerbaijani cuisine, as in no other of the cuisines of the Caucasus, spices and all kinds of greens are widely used: bitter pepper, allspice, cinnamon, cloves, dill, parsley, ginger, cilantro, mint, sumac (powdered barberry) , reagan, cumin, kavar, as well as purely national spices such as saffron, fennel, anise, bay leaf, coriander.
Armenian Cuisine
Armenian cuisine is one of the oldest cuisines in Asia and the most ancient in Transcaucasia. Her character traits formed at least a millennium BC during the formation of the Armenian people and have been preserved in many respects for more than three millennia to the present day
Georgian Cuisine
Georgian dishes are very popular in Russia and abroad due to their unique taste and spiciness. This national cuisine is characterized a large number of seasonings and spices: allspice and bitter pepper, garlic, cumin, cilantro, mint, tarragon, thyme, parsley, dill, tarragon, regan, celery.
Dagestan cuisine
Modern Dagestan cuisine, enriched with the achievements of civilization, cannot be described, and it makes no sense. Many dishes that were consumed on celebration days or when guests came were included in the daily menu of every family.
Kabardino-Balkarian cuisine
The most characteristic dishes are fried, stewed and boiled meat and poultry. Boiled meat dishes are always served with brine - a sauce made from crushed garlic diluted with ayran or broth. Other sauces are mainly sour cream.
Karachai cuisine
Since ancient times, the people of Karachay have been famous for their hospitality. Any traveler, getting into the house of a highlander, could have a hearty dinner and only then talk about business. Among Karachays, the first and second courses are mainly prepared from lamb, less often beef and poultry. This is due to the fact that the Karachai population lives in the mountains and for the most part breeds sheep.
Kurdish Cuisine
Kurdish cuisine is original and has its own national flavor. The culinary art of the Kurds is always popular with other peoples, and many Kurdish dishes have entered the national cuisines of neighboring countries. In turn, some dishes of the neighboring peoples have become widespread among the Kurdish environment.
Nogai cuisine
The centuries-old nomadic life has left its mark on the national cuisine, which is not very diverse. Most often, meat dishes are prepared: beef, lamb, poultry, livestock products.
Ossetian cuisine
Ossetian cuisine is traditional among Ossetians - nomadic peoples who have settled near the Caucasus since ancient times. This nation has its own unsurpassed and incomparable feature in food, which will be discussed in this article.
This article presents ten of the most popular dishes peoples of the Caucasus. Each of the peoples, most likely, has its own varieties of these dishes, somewhere even their own names of dishes and recipe features. Therefore, dear readers, if you have something to add, please share your knowledge in the comments.
There are many recipes and varieties of shurpa, as well as names (shorpa, chorpa, shorpo, sorpa, chorba). In simple words, shurpa is a soup with meat and vegetables and herbs.
Khychin is the national dish of the Karachays and Balkars and is a flatbread made of thin dough stuffed with potatoes, cheese, herbs or meat.
Khinkal
Khinkal is a traditional dish Caucasian cuisine, pieces of dough (khinkalins) boiled in meat broth, served with broth, boiled meat and sauce.
Haltama - boiled pieces of dough made from corn custard flour, boiled in meat broth, most often with beans. One of the common Ossetian dishes.
Chudu (emphasis on the last letter) is one of the most common dishes of Dagestan. Chudu are closed small pies made of thinly rolled dough, with different fillings. It is very similar to cheburek, only it is fried in a dry frying pan without oil.
Chanakhi - in a word, roast; a dish of Georgian cuisine, which is lamb stewed in a clay pot with vegetables.
Shish kebab is a dish with a worldwide reputation, which is prepared in different parts of the world. In the mountains of the Caucasus, this dish is relevant, since at high altitude the pressure is lower and the water boils at lower temperatures. Under these conditions, cook meat for a very long time. But you can fry deliciously, which, together with the right marinade, makes the Caucasian barbecue one of the most delicious in the world.
Dolma (dalma, dulma, durma, tolma, sarma) - a dish that is stuffed vegetables or leaves (usually grape), cabbage rolls in grape leaves. The filling is usually prepared on the basis of rice, may also contain boiled chopped meat.
Khachapuri is a Georgian cheese flatbread.
Ossetian pie - an Ossetian dish, which is a flatbread stuffed with cottage cheese, cheese, potatoes, meat or greens.
