Caucasian cuisine
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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.
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[edit] Traditional Dishes
[edit] 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.
[edit] Main Course
Shashlyk Tarki-Tau- Type of meat pie made with lamb meat.
Hinkal- 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.
[edit] 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- Food similar to tofu, but sweeter, served with jam.
[edit] Beverages
[edit] Alcoholic
Musti- Boiled Muscat wine
Araki- Licorice falavored Liqueur
[edit] Non-Alcoholic
Koumiss- Horse Milk
Suv- Sherbet
Yugurt- Yoghurt
[edit] References
- Cultures of the World: Dagestan, Beliaev, Edward
