Caucasian cuisine

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Adjarian Khachapuri

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

Traditional dishes[edit]

Kharcho soup
Aubergine and pepper dolma

Starters and snacks[edit]

Soups[edit]

  • 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[edit]

Condiments and sauces[edit]

  • 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[edit]

Desserts[edit]

Beverages[edit]

Armenian coffee served in a Yerevan café

Alcoholic[edit]

Non-alcoholic[edit]

See also[edit]

References[edit]

  • Beliaev, Edward; Oksana Buranbaeva (2005). Cultures of the World: Dagestan. Marshall Cavendish. ISBN 0-7614-2015-0. 

External links[edit]