Caucasian cuisine

The cuisine of the Caucasus includes the traditional cuisines of Georgia, Azerbaijan, Armenia, Dagestan, Chechnya, Ingushetia, Kabardino-Balkaria, Karachay–Cherkessia, North Ossetia–Alania, Abkhazia, and the Adyghe.

Traditional Dishes

Borscht with cream

Halva with pistachios

Khinkali

Soup

• Sorpa - soup made with nettles, rice, and beans.
• Balyk Sorpa - Fish soup, served mostly on the coast of the Caspian Sea.
• Borscht - Beet soup, served mostly by the Slavs in the region.
• Bugleme- Meat stew, served by the Mountain Jews.

Main Course

• Shashlyk Tarki-Tau - Type of meat pie made with lamb meat.
• Khinkali - Dumplings that can be filled with meat, nettles, and cottage cheese.
• Golubtsy - Stuffed cabbage or vine leaves, normally stuffed with rice or meat.
• Toltyrma - Sausage
• Kouvyrdak - fried meat and onions
• Beshbarmak - Meat and noodles fried and served with bread and nettles.
• Kebab

Desserts

• Choudou - Pie filled with either pumpkin or mutton fat.
• Darkin Pies - Pies filled with potatoes, cherries, plums, or apricots.
• Pancakes - small flat cakes served with jam.
• Halva - served with jam.

Beverages

Teliani, Marani - Georgian wine

Bottle of arak (araki)

Alcoholic

• Saperavi - Acidic, teinturier-type grape wine native to Georgia.
• Musti - Boiled Muscat wine
• Araki - Licorice flavored Liqueur

Non-Alcoholic

• Nogay Shai - Salty tea
• Koumiss - Horse milk
• Suv - Sherbet
• Yugurt - Yogurt

See also

• Middle Eastern cuisine
• History of the Caucasus
• Peoples of the Caucasus

References

• Beliaev, Edward; Oksana Buranbaeva (2005). Cultures of the World: Dagestan. Marshall Cavendish. ISBN 0761420150.