List of dishes from the Caucasus

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Adjarian Khachapuri

The cuisine of the Caucasus includes the traditional cuisines of Armenia, Georgia, Azerbaijan.

Traditional dishes[edit]

Kharcho soup
Aubergine and pepper dolma

Starters and snacks[edit]


  • Bugleme - meat stew, served by the Mountain Jews
  • Dovga - yogurt (matsoni) soup cooked with a variety of herbs, rice and (optionally) chickpeas. Armenia's variant, with yogurt (matsun), barley and cilantro is called spas (pronounced suhpas), and is served hot or cold.[1]
  • 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
  • Kamats Matsun - Matsun that has been strained on a cheese cloth, becoming a much thicker sauce/dip
  • Narsharab/Nuri Doshab - pomegranate molasses
  • Satsivi - walnut sauce
  • Tkemali - sour plum sauce




Bottles of Georgian wine



See also[edit]


  1. ^ "Spas: Armenian yogurt soup - Pampers and Pakhlava". 16 May 2012. Archived from the original on 10 March 2016.
  • Beliaev, Edward; Oksana Buranbaeva (2005). Cultures of the World: Dagestan. Marshall Cavendish. ISBN 0-7614-2015-0.
  • 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.
  • 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)