Nowadays, it is difficult to find a person who does not like Caucasian dishes. The recipes that we have collected for you in this article will help you cook in oriental style. Don't forget about the popular Caucasian pastries, which you can easily prepare yourself in your kitchen.
Ossetian pies
If you try this amazing dish at least once, you will forever fall in love with its taste. It is impossible to imagine the menu without this unique pastry, and if you learn to cook it yourself, your loved ones will be grateful to you. Recipe:
- Warm 200 ml of milk on the stove, add 15 grams of yeast and 10 grams of sugar. Add a little flour, stir and leave the dough to rise for 20-30 minutes. Once it is ready, you can knead the dough. To do this, sift 350 grams of flour into a bowl and add a little salt.
- For the filling, grate 250 grams of suluguni, add 20 grams of chopped dill and green onions to it. Cut a bunch of young beet tops with a knife, place in the filling and mix with your hands.
- For the pie to be successful, the filling and dough must match in volume. Roll out a piece of dough into a small flat cake, place the filling inside and seal the edges. Using a rolling pin, roll out the cake quite thinly and make a round hole on top.
- Place the workpiece on a baking sheet and place it in a preheated oven for 10 minutes.
Grease the finished dish butter and serve. Ossetian pies are prepared with different fillings, but always in odd number. Therefore, to please your loved ones, surprise them with a fragrant treat with meat or chicken.
Khachapuri
Caucasian dishes prepared with your own hands and in your own kitchen will make your usual menu more varied. And your loved ones will say a special “thank you” for the juicy and delicious cheese pies. How to cook khachapuri correctly:
- Dissolve the sachet in warm water. Knead a simple dough by adding flour and salt. After that, lubricate it with oil and send it to a warm place to rise.
- For the filling, grate the cheese and mix it with a raw egg.
- Roll out the dough into a flat cake, place the filling in the center and pinch the edges. Roll out an even round cake.
Khachapuri can be baked in the oven or in a dry frying pan without adding oil. Before serving, brush the pie with butter. If you have some filling left, spread it over the surface of the finished pie. After this, place the baked goods in the preheated oven for a few more minutes. Cut the treat into portioned pieces and call your loved ones to the table.
Lobio
It is impossible to imagine a traditional Caucasian feast without this hearty snack. Add to it a slice of fresh vegetables, soft bread and aromatic herbs, and a hearty lunch will be ready for the whole family. Recipe:
- Soak 300 grams of dry red beans for four hours. After this, it needs to be washed and boiled until tender.
- Peel three onions and two cloves of garlic, chop with a knife and fry in vegetable oil. At the end, add, remove the pan from the heat and cool.
- Grind 100 grams of peeled walnuts, add chopped cilantro and mix everything with the rest of the products. Add salt, pepper and, if necessary, a little water.
Soup with greens
The cuisines are distinguished by their bright taste thanks to the spices and fresh herbs they contain. This dish is very easy to prepare:
- Cool 600 grams of kefir or matsioni.
- Peel two potatoes, two onions and two cloves of garlic and then chop.
- Pour some oil into a pan and then fry the onion and garlic in it. After this, add the potatoes and pour hot broth over everything.
- Finely chop 300 grams of greens, place in a sieve and heat over steam for a few minutes. After that, grind it with a blender and add to the soup. Pour in kefir, add spices and salt.
Season the soup with hot pepper before serving.
Delicious meat dishes. Chakhokhbili
If you want to prepare this delicious dish, then carefully read our recipe:
- Place a chicken weighing 1.5-2 kilograms in a pan and boil until half cooked. After this, divide it into portions.
- Fry the chicken in a cauldron or thick-bottomed pan until golden brown. Finally add chopped onion and Bell pepper. Fry everything together for a few more minutes.
- Pour a glass of strained broth into the pan, close the lid and simmer everything together for 40 minutes.
- Remove the skin from the tomatoes and then puree them using a blender. Add them to the chicken along with minced garlic, basil and cilantro. If you like it spicy, then add chopped hot pepper or adjika to the chicken. At the end add salt and
Like other delicious meat dishes, chakhokhbili should be served hot with big amount fresh vegetables.
Shawarma. Classic recipe
Caucasian dishes have firmly entered our lives, and shawarma has long become dear to our fellow citizens. We regularly buy it in stores, tents and station stalls. However, if you decide to treat yourself to a delicious delicacy, then it is better to prepare it yourself. Moreover, the recipe for its preparation is very simple:
- 500 grams chicken meat roast on a spit or in the oven. To give it a unique aroma, you can use liquid smoke. Shred the chicken using your hands or chop it finely.
- Grease thin pita bread with ketchup and mayonnaise, and top thin layer add pieces of pre-prepared chicken.
- Next, you can experiment with the ingredients, but we suggest trying our version. To do this, place the next layer of French fries, chopped cabbage, Korean carrots and onions.
- Wrap the pita bread in an envelope and heat it in a frying pan or in the oven.
You can prepare this dish for a picnic or cottage. If you involve your guests in this process, then everyone will be able to create a unique dish for themselves to suit their taste.
Shashlik
Popular Caucasian dishes, the recipes of which we describe in our article, have been known to every Russian since childhood. However, they often differ in the method of preparation, and each cook tries to bring something new to it. This is especially true for barbecue, which everyone prepares in their own way. We suggest you try preparing it in the following way:
- Cut four kilograms of pork into pieces average size and put them in the pan.
- Each layer should be sprinkled with seasoning (ground black or red pepper) and chopped onion.
- Pour over the meat mineral water and refrigerate for several hours.
Cook shish kebab over an open fire using a grill or skewers.
We hope that you will enjoy the Caucasian dishes, the recipes for which we have described in such detail in this article.
The culture of cooking and eating among the peoples inhabiting the Caucasus region is a whole world, the study and description of which will take many volumes. Caucasian cuisine is as ancient as the history of the peoples living here. The culture of eating and many dishes of Caucasian cuisine, which to this day are included in the menu of the peoples of the Caucasus, have come down to us from time immemorial.
Abaza cuisine
Both the festive feast and the usual family meal among the Abazas strictly obey certain rules of etiquette. Guests and family members are seated at the table in a strictly in a certain order, taking into account age and position, dishes are served in the same order.
Abkhazian Cuisine
Abkhazian cuisine has a small variety of products. These are mainly eggs, meat, fish, dairy products, fats, vegetables, fruits, corn, beans, walnuts. There are practically no soups in the Abkhaz diet. They eat non-fatty food. Vegetables are used for side dishes and salads. TO meat dishes served with fresh and salted vegetables
Adyghe cuisine
The Circassians ate their food while sitting on stools at low tables with three legs. Kitchen utensils included a wooden, clay or copper bowl or plate, copper or plane tree trays, knives with horn handles, and wooden knives.
Azerbaijani Cuisine
It should be noted that in Azerbaijani cuisine, like in no other cuisine of the Caucasus, spices and all kinds of herbs are widely used: hot pepper, allspice, cinnamon, cloves, dill, parsley, ginger, cilantro, mint, sumac (barberry powder) , Reagan, cumin, kavar, as well as purely national spices such as saffron, fennel, anise, Bay leaf, coriander
Armenian Cuisine
Armenian cuisine is one of the oldest cuisines in Asia and the oldest in Transcaucasia. Its characteristic features developed at least a millennium BC during the formation of the Armenian people and have been preserved in many respects for more than three thousand years to the present day.
Georgian Cuisine
Dishes of Georgian cuisine are very popular in Russia and abroad due to their unique taste and spiciness. This national cuisine is characterized by a large number of seasonings and spices: allspice and bitter pepper, garlic, cumin, cilantro, mint, tarragon, thyme, parsley, dill, tarragon, regan, celery.
Dagestan cuisine
Modern Dagestan cuisine, enriched with the achievements of civilization, is impossible to describe, and there is no point. Many dishes that were consumed on celebrations or when guests came were included in the daily menu of every family.
Kabardino-Balkarian cuisine
The most typical dishes are fried, stewed and boiled meat and poultry. Boiled meat dishes are always served with brine - a sauce made from crushed garlic diluted with ayran or broth. Other sauces are mainly made from sour cream.
Karachay cuisine
Since ancient times, the people of Karachay were famous for their hospitality. Every traveler, arriving at a mountaineer’s house, could have a hearty dinner and only then talk about business. Among the Karachais, first and second courses are mainly prepared from lamb, less often beef and poultry. This is explained by the fact that the Karachay population lives in mountainous areas and mostly raises sheep.
Kurdish Cuisine
Kurdish cuisine is original and has its own national flavor. The culinary art of the Kurds is always popular among other peoples, and many Kurdish dishes have entered the national cuisines of neighboring countries. In turn, some dishes of neighboring peoples have become widespread among the Kurdish people.
Nogai cuisine
The nomadic life that has developed over centuries has left its mark on the national cuisine, which is not very diverse. Most often, meat dishes are prepared: beef, lamb, poultry, and livestock products.
Ossetian cuisine
Ossetian cuisine is traditional among the Ossetians - nomadic peoples who have settled near the Caucasus since ancient times. This nation has its own unsurpassed and incomparable food peculiarities, which will be discussed in this article.
This is delicious.
Caucasian cuisine is bright and unusual. These are, first of all, meat, herbs, cheese and spices, which make very tasty things.
Dagestan
Previously, lamb was used to prepare Avar khinkal, but now beef is used more often.
Ingredients:
300 g beef
5 fresh tomatoes
salt, pepper, bay leaf
bulb onions
1 head of garlic
1 tsp soda
vegetable oil
Adviсe:
Serve meat, dough, garlic sauce and broth separately
The lid must be tightly closed when cooking the dough.
Recipe:
Boil large pieces of meat.
Roll out the wheat dough mixed with kefir into a layer 6 mm thick, cut into diamonds or squares and throw into the boiling broth left over from the meat. Cook for about five minutes, stirring occasionally.
As soon as the dough is ready, immediately remove it, remembering to pierce each piece with a fork or toothpick.
For the sauce, mix sour cream or peeled tomatoes stewed in broth with garlic.
Chechnya
Chepalgash
Chepalgash is thin flatbread with cottage cheese. Despite the stereotype about kebabs, the basis of North Caucasian cuisine is flour products, cereals and cheese, that is, simple, cheap and high-calorie food.
Ingredients:
100 g wheat flour
100 g kefir
0.2 g baking soda
For filling:
75 g cottage cheese
several bunches of green onions
20 g butter
Adviсe:
Cook in a dry frying pan
Recipe:
Knead the wheat dough with kefir, divide into pieces weighing about 200 grams in the form of balls and roll out thinly. Place a couple of tablespoons of homemade cottage cheese filling, green onions, eggs and salt in the middle. Bring the edges together and pinch, roll out the cake to a thickness of less than a centimeter.
Fry on both sides in a frying pan (the first side with a lid, the second without a lid). Dip the finished cakes into hot water, stack them on top of each other, thickly coating each layer with butter.
Cut the entire mound like a cake into 6 pieces. Eat before it gets cold.
Ossetia
In Ossetia, during holidays you often find pies with meat, beet tops, potatoes, and cabbage. Tsakharadzhin contains beets and cheese; it is a very tasty and satisfying pie.
Ingredients:
2 chicken eggs
400 g wheat flour
150 g suluguni cheese
150 g Ossetian cheese
80 g beet tops
30 ml vegetable oil
5 g sugar
5 g salt
10 g dry yeast
water
Adviсe:
After oiling at the end, cover with a towel and let stand for 5 minutes.
Recipe:
Knead the yeast dough with milk, salt and melted butter. Cover and leave in a warm place for an hour.
Make the filling with fresh young cheese and chopped beet tops without stems. For fat content, you can add ghee or sour cream. Season with salt and pepper.
Make a cake out of the dough, slightly less than a centimeter thick. Place the filling in the middle. Pull the ends of the dough towards the middle and pinch. Turn over, carefully level the surface of the cake, and make a cut in the middle for steam.
Bake in the oven for 15–20 minutes. Then grease with oil.
Ingushetia
Birch
Meat in Ingushetia is usually served with a special sauce. Here is his recipe.
Ingredients:
meat broth
several potatoes
bunch of greenery
salt pepper
1 onion
1 carrot
butter
Recipe:
Boil the potatoes in meat broth, mash thoroughly, adding raw eggs in the process.
Mix with the broth so that the puree dissolves in it.
Cook for a couple of minutes, then remove from heat, add finely chopped green onions and other greens to taste.
Salt, pepper, simmer for 10–15 minutes. Add fried onions and carrots stewed in butter.
Adygea
Giedlibrze
Except Adyghe cheese, which everyone knows about, gedlibze is worth trying. This is chicken stewed in sour cream or cream.
Ingredients:
5 pieces. chicken drumsticks
2-3 tbsp. sour cream
1 onion
1.5 tbsp. flour
salt, paprika, pepper mixture to taste
Recipe:
Finely chop the onion and garlic and fry separately until golden brown.
Place everything together in a saucepan, sprinkle with paprika. Pour some water, add salt, simmer for 15 minutes.
Add sauce made from sour cream, flour and water, simmer for about half an hour until cooked.
Azerbaijan
Dovga
Dovga is one of the popular and favorite dishes of Azerbaijani cuisine. The good thing about this dish is that it tastes great both hot and cold.
Ingredients for a 2 liter cylinder of homemade matsoni:
2 sour cream 200 g each
1 large bunch of cilantro, dill, spinach, tops, mint
1 small head of garlic
0.5 tbsp. round rice
0.5 tbsp. boiled chickpeas
Adviсe:
It is better to use homemade matsoni, you can buy it at the market
When cooking, stir the dovga continuously until it boils, otherwise the matsoni will curdle.
It is better to stir with a wooden spoon.
Recipe:
Wash all the greens well in advance, chop finely and dry. Boil the rice separately. Pour the matsoni and sour cream into the pan and stir well. Beat in 2 eggs. Add boiled rice along with water.
Place the pan over high heat and, stirring continuously, bring to a boil.
When the matsoni boils, put the herbs and finely chopped garlic into the pan, stirring constantly.
Bring to a boil again.
Add boiled peas. Do not cover with a lid for the first couple of hours.
Armenia
Ishkhan in wine
Until now, Ishkhan, or Sevan trout, is considered the main culinary masterpiece of Armenia. It is gutted with a spoon through the gills, without ripping open the belly. The tender fish is then stuffed with tarragon and poached in wine.
Ingredients:
1kg trout
1 bunch of tarragon
300 g cherry plum
1 onion
dry white wine
Recipe:
Remove the gills from the Sevan trout and use a spoon to remove the entrails. Rinse the cavity thoroughly and stuff it with a chopped mixture of cherry plum, pomegranate, onion and tarragon.
You need to simmer over low heat for about 10 minutes in white wine at the rate of 1 glass per 1 kilogram of dish, avoiding contact of the fish with the bottom of the pan. To do this, it can be placed on stones or wooden sticks.
Georgia
Chkmeruli
Very delicious recipe chicken from the national cuisine of Georgia.
Ingredients:
500 ml cream
bunch of cilantro
bunch of parsley
a few cloves of garlic
salt, pepper, khmeli-suneli
Recipe:
Cut the chicken along the breast, remove excess fat, tail and wing tips, and lightly pound.
Rub with salt, pepper and grease with vegetable oil. Place in a hot frying pan under pressure, fry on both sides until golden brown.
Pour in a sauce made from cream, chopped garlic, cilantro, parsley and suneli hops. Close the lid and simmer in the oven for about 20 minutes.
Caucasian cuisine consists of cuisines of Armenia, Azerbaijan and Georgia, which have many similarities characteristic features. IN traditional recipes These countries use a lot of vegetables, herbs, seasonings, meat and always red wine. Even far from these countries, lula kebab and lobio, khachapuri and satsivi are famous.
Caucasian cuisine widely uses in its recipes different kinds meat. Most often, cooks put veal, lamb and beef in dishes. Moreover, the meat is chopped manually with a knife.
Kebab occupies a special place among the traditional dishes of the peoples of Azerbaijan, Armenia and Georgia. It is a kind of calling card of the Caucasus. There are many recipes with which you can prepare this dish. Vegetables and a variety of herbs must be served in large quantities on the table with shish kebab.
Caucasian cuisine is widely known for its thick and tasty soups. Rich broths are also familiar to many. The kharcho soup of the Georgian peoples is especially popular, as well as the Azerbaijani kyufta-bozbash and piti.
Traditionally, Caucasian cuisine is famous for its pilaf. The main ingredient in the preparation of this dish is meat. However, chefs often use berries, fish, vegetables or other products instead.
The cuisines of the peoples of the Caucasus are also notable for their desserts. The main ones are sherbet and kazinaki, Turkish delight and baklava. Ossetian pies, open pasties, meat in Tsakhton sauce and kebabs are very popular.
The diet of the peoples living in the Caucasus largely depends on the climatic characteristics of the region. The morning begins with a light meal. The daytime meal is a little denser. Spicy and fatty foods are served at the evening table. After all, it is at dinner that relatives, friends and neighbors come together.
Caucasian cuisine, whose recipes with photos will whet your appetite, will delight you with wonderful soups, kebabs, sauces and desserts. Traditional dishes of the peoples of Armenia, Azerbaijan and Georgia will be a real highlight of your
