Caucasian dishes. Caucasian cuisine menu: simple recipes. Cuisine of the peoples of the Caucasus (Caucasian) - national recipes for homemade dishes with photos Recipes for first courses of Caucasian cuisine

Cuisine of the peoples of the Caucasus or national Caucasian cuisine- this is a prefabricated concept that combines the cuisine of Abkhazian, Azerbaijani, Armenian, Georgian Lezgin, Ossetian, Chechen. Of course, each of them has its own dishes, but most of them are similar, such as barbecue. This dish is medium-sized pieces of pork or lamb, marinated and then fried on the grill. The principle of cooking is the same, the same marinades differ. They are the most varied.

The commonality of the previously listed Caucasian cuisines lies in the fact that in each of them you will find snacks, salads, first courses in the form of thick soups, second hot dishes, desserts, pastries, preparations for the winter. A similar pattern can be traced in the food products used. So, for example, the basis of many dishes is meat. The most popular is lamb, followed by goat and beef, as well as poultry meat. Pork is practically not used, due to the religious factor. The thing is that many Caucasians adhere to Islam, which just imposes a haram ban on the consumption of pig meat. In addition, milk and dairy products are widely used. Sour milk and drinks based on it, as well as all kinds of cheeses, are quite popular. By the way, cheese making for the Caucasian peoples is an integral part of their traditional cuisine. Also on the traditional Caucasian table you will see a wide variety of greens, as well as local seasonal vegetables. Another similar feature is the use of wheat flour for baking cakes.

The peoples of the Caucasus jealously protect their traditions. So, for example, going to the Caucasus, you will see the tandoor more than once - a traditional brazier oven, in which a wide variety of dishes are made. Such a device has served faithfully for more than one hundred years, and will serve no less!

Speaking about the cuisine of the peoples of the Caucasus, we would like to note that every year it is gaining more and more popularity on a global scale. Today, millions of people are familiar with the following names: kharcho, pilaf, lobio, satsivi, khachapuri, kebab and many others. And this is not surprising, because these dishes are not only unusual and spicy in an oriental way, but also very tasty!

If you are interested in the national Caucasian cuisine, then we suggest getting to know it better. To do this, you do not have to go to an expensive restaurant, or look for a suitable cafe. You can join the Caucasian cuisine without leaving your own home. It is enough just to use those recipes with photos that are given here! We hope that the dishes prepared by you will turn out in the best traditions of real oriental cuisine!

Famous Caucasian pastries

Caucasian cuisine is no less diverse than the Caucasus itself. Adjika, kebabs, vegetable dishes with spices and spices are firmly included in our diet. Yes, and any hostess can pamper the family with traditional oriental pastries.

Khachapuri is a real masterpiece of Georgian cuisine. You can cook them in different ways: there are a huge number of different recipes in which the dough and filling are not repeated. In the variety of cooking techniques, you are sure to find one that will be to your liking.

What is oriental cuisine without baking? Dishes prepared according to the recipes of Caucasian culinary specialists are very popular all over the world.

Caucasian pastries can be sweet and salty, with honey, fruits, vegetables, different types of meat and fish. Almost every recipe has a lot of spices and herbs. There are always a lot of toppings, it is juicy and very tasty.
Khychin, Ossetian pies, khachapuri with a hundred different fillings - this is not the whole list of dough products that the cuisine of the Caucasus is famous for. Recipes have been passed down from generation to generation for thousands of years, each family has its own secret ingredient that makes baking unique. The serving of pies is also unique - 3 pies are brought to the table as a tribute to water, sun and earth.

By the quality of the dough, it is easy to distinguish a skilled housewife from an inexperienced one. The better and thinner the dough is rolled out, the more praise a woman deserves.
The amount of filling in pies speaks of the generosity and hospitality of the owners. In no house you will find pastries without filling. Onions, cheese, mushrooms, lamb - everything that the owners of the house are rich in is served with flatbread.

It’s not enough just to mix all the ingredients; for a successful result, you need to put your soul into the dish and cook it with love.

Pastries of the Caucasus are not only cakes and pies. In this section of our virtual cookbook you will find not only traditional Caucasian dough products, but also many original recipes, the existence of which you may have heard for the first time. It is enough to look into our section, and your feet will carry you to the stove, try to cook pies according to new recipes.

The culture of cooking and eating among the peoples inhabiting the Caucasian 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 Abaza strictly obey certain rules of etiquette. Guests and family members are seated at the table in a strictly defined order, taking into account age and position, dishes are served in the same order.

Abkhazian Cuisine
Abkhaz cuisine has a small variety of products. These are mainly eggs, meat, fish, sour-milk products, fats, vegetables, fruits, corn, beans, walnuts. Soups are practically absent in the diet of Abkhazians. They eat non-greasy food. Vegetables are used for side dishes and salads. Meat dishes are served with fresh and salted vegetables.

Adyghe cuisine
Circassians took food sitting on stools at low tables with three legs. Kitchen utensils included a wooden, earthenware or copper bowl or plate, copper or plane tree trays, horn-handled knives, and wooden knives.

Azerbaijani Cuisine
It should be noted that in Azerbaijani cuisine, as in no other of the cuisines of the Caucasus, spices and all kinds of greens are widely used: bitter pepper, allspice, cinnamon, cloves, dill, parsley, ginger, cilantro, mint, sumac (powdered barberry) , 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 most ancient in Transcaucasia. Its characteristic features were formed at least a millennium BC during the formation of the Armenian people and have been preserved in many respects for more than three millennia to the present day.

Georgian Cuisine
Georgian dishes 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, cannot be described, and it makes no sense. Many dishes that were consumed on celebration days or when guests came were included in the daily menu of every family.

Kabardino-Balkarian cuisine
The most characteristic 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 sour cream.

Karachai cuisine
Since ancient times, the people of Karachay have been famous for their hospitality. Any traveler, getting into the house of a highlander, could have a hearty dinner and only then talk about business. Among Karachays, the 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 the mountains and mostly breeds sheep.

Kurdish Cuisine
Kurdish cuisine is original and has its own national flavor. The culinary art of the Kurds is always popular with other peoples, and many Kurdish dishes have entered the national cuisines of neighboring countries. In turn, some dishes of the neighboring peoples have become widespread among the Kurdish environment.

Nogai cuisine
The centuries-old nomadic life has left its mark on the national cuisine, which is not very diverse. Most often, meat dishes are prepared: beef, lamb, poultry, livestock products.

Ossetian cuisine
Ossetian cuisine is traditional among Ossetians - nomadic peoples who have settled near the Caucasus since ancient times. This nation has its own unsurpassed and incomparable feature in food, which will be discussed in this article.

In our time, it is difficult to find a person who would not like Caucasian dishes. The recipes that we have collected for you in this article will help you cook in an oriental style. Do not forget about the popular Caucasian pastries, which you can easily cook on your own in your kitchen.

Ossetian pies

If you ever try this amazing dish, you will fall in love with its taste forever. The menu cannot be imagined without this unique pastry, and if you learn how to cook it yourself, then 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 some 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, put in the filling and mix with your hands.
For the cake to be successful, the filling and dough must match in volume. Roll out a piece of dough into a small cake, place the filling inside and fasten the edges. Using a rolling pin, roll out the cake quite thinly, and make a round hole on top.
Put the workpiece on a baking sheet and send it to the preheated oven for 10 minutes.

Lubricate the finished dish with butter and serve. Ossetian pies are prepared with different fillings, but always in odd quantities. Therefore, to please 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 diverse. And for juicy and tasty cheese pies, your loved ones will say a special “thank you”. How to cook khachapuri:

Dissolve the sachet in warm water. Knead a simple dough by adding flour and salt. After that, grease it with oil and send it to a warm place to rise.
For the filling, grate the cheese and mix it with the raw egg.
Roll out the dough, put 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. Brush the pie with butter before serving. If you still have the filling, then grease the surface of the finished pie with it. After that, put the pastry in the preheated oven for a few more minutes. Cut the treat into portioned pieces and call your loved ones to the table.

Lobio

Without this hearty snack, it is impossible to imagine a traditional Caucasian feast. Add to it sliced fresh vegetables, soft bread and fragrant greens, and a hearty dinner for the whole family will be ready. Recipe:

Soak 300 grams of dry red beans for four hours. After that, it must 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, 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 needed, a little water.

Soup with herbs

The cuisines are distinguished by their bright taste due to the spices and fresh herbs included in their composition. It is very easy to prepare such a dish:

Cool 600 grams of kefir or matsioni.
Two potatoes, two onions and two cloves of garlic, peel and then chop.
Pour a little oil into a saucepan, and then fry the onion and garlic in it. After that, add the potatoes and fill everything with hot broth.
Finely chop 300 grams of greens, put in a sieve and heat for several minutes over steam. After that, grind it with a blender and add to the soup. Pour in the same kefir, put spices and salt.

Season the soup with hot pepper before serving.

Delicious meat dishes. Chakhokhbili

If you want to cook this delicious dish, then carefully read our recipe:

Put chicken weighing 1.5-2 kilograms in a pan and boil until half cooked. After that, divide it into portions.
Fry the chicken in a cauldron or pan with a thick bottom until golden brown. At the end, add chopped onion and sweet pepper. Cook 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 tomato, and then chop them with a blender. Add them to the chicken along with minced garlic, basil and cilantro. If you like spicy, then add chopped hot pepper or adjika to the chicken. At the end put salt and

Like other delicious meat dishes, chakhokhbili should be served hot with lots of fresh vegetables.

Shawarma. Classic recipe

Caucasian dishes have firmly entered our lives, and shawarma has long become native to our fellow citizens. We regularly buy it in shops, tents and station stalls. However, if you decide to treat yourself to a delicious delicacy, then it is better to cook it yourself. Moreover, the recipe for its preparation is very simple:

Fry 500 grams of chicken meat on a spit or in the oven. To give it a unique flavor, you can use liquid smoke. Shred the chicken with your hands or chop finely.
Lubricate thin pita bread with ketchup and mayonnaise, and put pieces of pre-prepared chicken on top with a thin layer.
Further, you can experiment with the ingredients, but we suggest trying our version. To do this, lay the next layer of french fries, chopped cabbage, Korean carrots and onions.
Wrap pita bread in an envelope and heat it in a pan or in the oven.

You can cook this dish for a picnic or cottage. If you involve your guests in this process, then everyone will be able to create for themselves a unique dish to their taste.

Kebab

Popular Caucasian dishes, the recipes of which we describe in our article, are known to every Russian since childhood. However, they often differ in the way they are prepared, and each chef tries to bring something new to it. This is especially true for barbecue, which everyone cooks in their own way. We suggest you try to prepare it in the following way:

Cut four kilograms of pork into medium-sized pieces and put them in a saucepan.
Sprinkle each layer with seasoning (ground black or red pepper) and chopped onion.
Pour the meat with mineral water and refrigerate for several hours.

Barbecue over an open fire using a grill or skewers.

We hope that you will enjoy the Caucasian dishes, the recipes of which we have described in such detail in this article.

This is delicious.

Caucasian cuisine is bright and unusual. This is, first of all, meat, herbs, cheese and spices, from which very tasty things are obtained.

Dagestan

Previously, lamb was used to prepare the Avar khinkal, now they often take beef.

Ingredients:

300 g beef

5 fresh tomatoes

salt, pepper, bay leaf

onion

1 head of garlic

1 tsp soda

vegetable oil

Tips:

Serve meat, dough, garlic sauce and broth separately.

The lid must be tightly closed while cooking.

Recipe:

Boil large pieces of meat.

Wheat dough, kneaded on kefir, roll out into a layer 6 millimeters thick, cut into rhombuses or squares and throw into the boiling broth left after the meat. Cook for five minutes, stirring occasionally.

As soon as the dough is ready, immediately take it out, not forgetting 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 are thin cakes with cottage cheese. Despite the stereotype about kebabs, the basis of the 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 gr cottage cheese

several bunches of green onions

20 g butter

Tips:

Cook in a dry skillet

Recipe:

Knead wheat dough on kefir, divide into pieces weighing about 200 grams in the form of balls and roll thinly. In the middle, put a couple of tablespoons of the filling from homemade cottage cheese, green onions, eggs and salt. Connect the edges and pinch, roll out the cake to a thickness of less than a centimeter.

Fry on both sides in a pan (the first side with a lid, the second without a lid). Dip the finished cakes in hot water, stack on top of each other, thickly smearing each layer with butter.

Cut the whole hill like a cake into 6 parts. Eat before it gets cold.
Ossetia

In Ossetia, on holidays, pies with meat, beet tops, potatoes, and cabbage are often found. Tsaharajin contains both 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 greens

30 ml vegetable oil

5 g sugar

5 g salt

10 g dry yeast

water

Tips:

After brushing with oil 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 a filling of fresh young cheese and chopped strips of beet tops without stalks. For fat content, you can add ghee or sour cream. Salt and pepper.

Make a cake from the dough a little less than a centimeter thick. Place the filling in the middle. Pull the ends of the dough to the middle, pinch. Turn over, carefully level the surface of the cake, make a steam incision in the middle.

Bake in the oven for 15-20 minutes. Then brush with oil.
Ingushetia

Birch

Meat in Ingushetia is usually served with a special sauce. Here is his recipe.

Ingredients:

meat broth

a few potatoes

bunch of greens

salt pepper

1 onion

1 carrot

butter

Recipe:

Boil potatoes in meat broth, mash thoroughly, adding raw eggs in the process.

Mix with the broth so that the puree dissolves in it.

Simmer for a couple of minutes, then remove from heat, add finely chopped green onions and other herbs to taste.

Salt, pepper, simmer for 10-15 minutes. Add fried onions and carrots stewed in butter.
Adygea

Goedlibzhe

In addition to the Adyghe cheese, which everyone knows about, it is worth trying gedlibzhe. This is chicken stewed in sour cream or cream.

Ingredients:

5 pieces. chicken drumsticks

2-3 tbsp sour cream

1 bulb

1.5 tbsp flour

salt, paprika, pepper mixture to taste

Recipe:

Finely chop the onion and garlic and fry separately until golden brown.

Put everything together in a saucepan, sprinkle with paprika. Pour some water, salt, simmer for 15 minutes.

Add sauce of sour cream, flour and water, simmer for about half an hour until tender.
Azerbaijan

Dovga

Dovga is one of the most popular and favorite dishes of Azerbaijani cuisine. This dish is good because it is excellent both hot and cold.

Ingredients for a 2 liter bottle of homemade matsoni:

2 sour creams 200 g each

1 large bunch of cilantro, dill, spinach, tops, mint

1 small head of garlic

0.5 st. round rice

0.5 st. boiled chickpeas

Tips:

It is better to use homemade matsoni, you can buy it on the market

During cooking, you need to stir dovga continuously until boiling, otherwise the matsoni will curdle.

Stir better with a wooden spoon

Recipe:

Rinse all the greens well in advance, finely chop, dry. Boil rice separately. Pour the matsoni and sour cream into a saucepan and stir well. Crack 2 eggs into it. Add boiled rice along with water.

Place the saucepan over high heat and, stirring constantly, bring to a boil.

When the matsoni boils, put the greens and finely chopped garlic into the pan, without ceasing to stir.

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 stomach. The tender fish is then stuffed with tarragon and stewed in wine.

Ingredients:

1kg trout

1 bunch tarragon

300 g cherry plum

1 bulb

dry white wine

Recipe:

Remove the gills from the Sevan trout, take out the insides with a spoon through them. Rinse the cavity thoroughly and stuff with a crushed mixture of cherry plum, pomegranate, onion and tarragon.

You need to simmer on low heat for about 10 minutes in white wine at the rate of 1 glass per 1 kilogram of the 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

A delicious chicken recipe from the national cuisine of Georgia.

Ingredients:

500 ml cream

bunch of cilantro

bunch of parsley

a few cloves of garlic

salt, pepper, suneli hops

Recipe:

Cut the chicken along the breast, remove excess fat, tail and wing tips, lightly beat off.

Rub with salt, pepper and brush with vegetable oil. Put in a hot frying pan under oppression, fry on both sides until golden brown.

Pour in the sauce of cream, chopped garlic, cilantro, parsley and suneli hops. Close the lid, simmer in the oven for about 20 minutes.