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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Traditional Dishes
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
- 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.
- 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
Alcoholic
- Musti- Boiled Muscat wine
- Araki- Licorice flavored Liqueur
Non-Alcoholic
See also
References
- Beliaev, Edward; Oksana Buranbaeva (2005). Cultures of the World: Dagestan. Marshall Cavendish. ISBN 0761420150.
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