List of dishes from the Caucasus
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Starters and snacks
- Cheeses: Sulguni (Georgian), Circassian cheese
- Dolma or sarma - vine leaves, stuffed with rice or cheese
- 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.
- 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
- Chanakhi - Georgian spiced lamb stew with potatoes, tomatoes, aubergines and onions
- Chakhokhbili - Georgian spiced chicken stew
- Chicken tabaka
- Dolma or sarma - cabbage or wine leaf rolls, aubergines, zucchinis, peppers, stuffed with rice or meat
- Khachapuri - and itss kinds of flatbread pies such as chudu, khychiny, Ossetian pies. The flatbreads may be filled with meat, cheese, eggs, potatoes, pumpkin etc.
- Ghapama - baked pumpkin stuffed with rice, dried fruits, nuts and honey
- Harissa (dish) - meat and hulled wheat cooked a long time
- Ker u sus - Veal, potato, peas
- Khinkali - Georgian dumplings that are either filled with meat, or quark, or Mushrooms, or Potatoes.
- Dumpling soup- Kavkazi Jewish main dish made with thin squares of dough in a beef or lamb broth.
- Lahmajun - meat sauce topped pizza-like flat bread, popular in Armenia
- Lyula kebab
- Manti- dumplings filled with meat
- Shashlyk (Khorovats, Mtsvadi, Kebab)
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
- 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
- Paska - sweet bread with dried grapes from Georgia.
- Gozinaki - Georgian sweets. Caramelized nuts, usually walnuts, fried in honey, and served exclusively on New Year's Eve and Christmas
- Churchkhela - sausage-shaped candies
- Chiri - Dried fruits, mainly grapes, Figs, Plums and etc.
- Rahat lokum
- Saperavi - acidic, teinturier-type grape Georgian wine
- Armenian brandy (e.g. Ararat)
- Chacha - pomace brandy
- Tutovka or Tutis Araki - mulberry brandy
- Tea: black, nogay shai (salty tea)
- Turkish coffee called Armenian coffee in Armenia
- Kompoti - Bottled various fruits, boiled and preserved for at least 3 month.
- Suv - sherbet
- Pomegranate juice
- Mineral water, with Jermuk being the most praised one
- Fermented milk beverages, such as ayran, tan (doogh), kefir
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- Armenian cuisine
- Azerbaijani cuisine
- Georgian cuisine
- Soviet cuisine
- History of the Caucasus
- Peoples of the Caucasus
- "Spas: Armenian yogurt soup - Pampers and Pakhlava". wanderlustandlipstick.com. 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)