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.
• Borshch- 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- Sausages
• 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 wines

Bottle of arak (araki)

Alcoholic

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

Non-Alcoholic

• Nogay Shai- Salty Tea
• Koumiss- Horse Milk
• Suv- Sherbet
• Yugurt- Yoghurt

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. 

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