List of dishes from the Caucasus

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Adjarian Khachapuri

The cuisine of the Caucasus includes the traditional cuisines of the countries, in West Asia, of Armenia, Georgia, Azerbaijan in Transcaucasia and of Adygea (Circassia), Chechnya, Dagestan, Ingushetia and North Ossetia in Ciscaucasia.

Traditional dishes[edit]

Cheeses[edit]

Circassian cheese

Some popular cheeses from Caucasus include :

Ossetian cheese

Dough[edit]

Khichin
Ossetian pie, Fidzhin

Starters and snacks[edit]

Azerbaijani Dolma
Ajapsandali (Georgian version)

Soups[edit]

Khash
Dovğa

Main courses[edit]

Khinkali
Mataz and Haliva
Fish based Lavangi
Jijig-Galnash

Condiments and sauces[edit]

Adjika (red)
Matzoon

Breads[edit]

Tonis puri in Tone
Armenian Lavash

Desserts[edit]

Churchkhela
Azerbaijani Pakhlava

Beverages[edit]

Bottles of Georgian wine

Alcoholic[edit]

  • Arak (Арахъ) - Ossetian vodka made from cereals such as corn or barley. However, some are made with fruits especially by the Ossetians of Georgia.
  • Ararat (Հայկական կոնյակ) - Famous Armenian brandy made from white grapes and spring water.
  • Armenian wines (Հայկական գինիներ) - Most famous include : Voski, Karasi, Yeraz, etc.
  • Boza - Sort of sweat and sour beer with little degree of alcohol, made from cooked wheat and barley flour. It is primarily consumed in Azerbaijan.
  • Bagany (Бæгæны) - Ossetian beer made from wheat, barley and maize.
Armenian Brandy (Ararat)
  • Chacha (ჭაჭა) - Georgian vodka made from pomace (grape) or other fruits which is often homemade.
  • Georgian wines (ქართული ღვინოები) - Most famous include : Saperavi, Tsinandali, Akasheni, Kindzmarauli, Kvanchkara, Lykhny (made in Abkhazia), etc. Most of the wines are made in the region of Kakheti.
  • Makhsima (Мэхъсымэ) - Circassian alcohol made from corn flour and wheat. Similar to boza but has a biggest degree of alcohol.

Non-alcoholic[edit]

Sharbat
Ayran

See also[edit]

References[edit]

  • 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)