Shashlyk is a dish of skewered and grilled cubes of meat that is known traditionally, by various other names, in the Caucasus and Central Asia.[1][2]

The cuisine of the Caucasus refers to the cuisine of Armenia, Azerbaijan, Georgia and North Caucasus.

Traditional dishes

Plates

Circassian cheese

Some popular cheeses from the Caucasus include:

  • Ashvlagwan (Ашвлагуан) — Abkhaz smoked cheese, similar to sulguni.
  • Chechil (Չեչիլ) — String (often smoked) cheese, made in Armenia.[3]
  • Chechili (ჩეჩილი) — Cheese in shape of ropes, made in south Georgia.
  • Adyga kwae — (Адыгэ Къуае) - Mild cheese, made in Circassia.
  • Chkinti' (ჭყინტი) - Salty and "juicy" cheese made originally in Imereti.
  • Dambalkhacho (დამბალხაჭო) — "Rotten" cheese made in Pshavi and Mtiuleti.
  • Guda (გუდა) — Cheese made from sheep milk in Tusheti. Its preparation takes 20 days.
Ossetian cheese

Dough

  • Achma (აჩმა / Ачма) — Fluffy pastry with cheese, traditionally made in Georgia,[4] especially in Abkhazia.
  • Afar (Афарар) — Lezgian flatbread stuffed with various fillings, mostly meat or cottage cheese.
  • Chepalgash (ЧIепалгаш) — Chechen and Ingush pie filled with cottage cheese and wild garlic.
  • Chudu (Чуду) — Sort of pie, made in Dagestan with various fillings (meat, cheese, cottage cheese, herbs, etc).
  • Dalnash (Далнаш) — Chechen and Ingush pie filled with lard and wild garlic.
  • Haliva (Хьэлжъо) — Circassian triangular fried pie, often filled with Circassian cheese and potatoes.
  • Hingalsh (Хингалш) — Chechen and Ingush pie with a half-round shape, filled with pumpkin.
Adjarian khachapuri
  • Kubdari (კუბდარი) — Svan pie filled with spicy meat.[5]
  • Khachapuri (ხაჭაპური) — Georgian pie filled with cheese. This dish has a lot of regional variation, the most famous being Adjaruli Khachapuri, shaped in a form of a boat.
  • Khichin (Хычин) — Balkar and Karachay pie filled with various stuffing.
  • Ossetian Pies — Davondzhin (filled with a mixture of Ossetian cheese and wild garlic leaves / Kabuskadzhin (filled with cabbage and cheese) / Kartofdzhin (filled with potato and cheese) / Nasdzhin (filled with mashed pumpkin) / Khabizdzhin (filled with cheese and potato) / Artadzhikhon (filled with cheese) / Fidzhin (filled with minced meat) / Kh'adurdzhin (filled with kidney beans) / Tsakharadzhin (filled with beetroot and cheese).
  • Qutab — Azerbaijani cooked dough filled with meat or pumpkin.
  • Zhingyalov hats (Ժենգյալով հաց) — Armenian flatbread stuffed with diced herbs and vegetables such as spinach.

Starters and snacks

Ajapsandali (Georgian version)
  • Ajapsandali (აჯაფსანდალი / Աջափսանդալ / Əcəbsəndəl) — Cold starter containing aubergines, potatoes and spices. It is traditionally made in Georgia, Armenia and in Azerbaijan.
  • Basturma (Բաստուրմա / Basdırma) — Seasoned and air-dried cured beef.
  • Choban salad (Çoban) — Azerbaijani salad made from tomatoes and cucumbers.
  • Dolma / Tolma (Dolma / Տոլմա / Tolma / Долма) — Vegetable (cabbage, zucchini, grape leaf, aubergine, pepper) stuffed with minced meat and rice, mostly made in Armenia and Azerbaijan.
  • Kupati (კუპატი) Sausage made in Western Georgia.
  • Lobio (ლობიო) — Cooked minced beans with addition of coriander, walnuts, garlic and onion.
  • Nigvziani Badrijani (ნიგვზიანი ბადრიჯანი) — Fried aubergine with walnut sauce and pomegranate seeds.
  • Pkhali (ფხალი) — Minced vegetables (cabbage, beet, aubergine) with pomegranate seeds.
  • Sujuk (Սուջուխ / Sucuk) — Dry and spicy sausage, mostly made in Armenia and Azerbaijan.

Soups

Khash

Main courses

Jijig-Galnash
Khinkali
  • Hinkal (Хинкал) - Dagestani boiled dough, eaten with lamb or beef.
  • Khinkali (ხინკალი) - Georgian dumpling stuffed with meat, vegetables or cottage cheese.
  • Khoyagusht (Хоягушт) - Meat pie from the cuisine of Mountain Jews, Made of eggs, turmeric, slow cooked meat (usually sheep or goat) and its broth.
  • Kofta (Küftə / Քուֆթա / გუფთა) - Spiced meatballs, made in Transcaucasia.
  • Kuchmachi (კუჭმაჭი) - Fried chicken livers with pomegranate seeds.
  • Kurze (Курзе) - Long shaped dumplings stuffed with meat, popular among Dagestanis.
  • Mataz (Мэтазэ) - Circassian dumplings stuffed with various fillings (meat, cottage cheese, potato).
  • Lahmajun (Լահմաջու) - Flatbread topped with minced meat. Made in Armenia and Turkey.
Fish based Lavangi
  • Lavangi (Ləvəngi) - Azerbaijani baked chicken or fish stuffed with walnuts and spices.
  • Libzhe (Либжэ) - Circassian stew made of beef, similar to goulash.
  • Lula kebab (Lülə Kabab) - Azerbaijani kebab made from minced meat (often enrolled in lavash).
  • Manti ( մանթի / Манты / Мантиш) - Dumplings, brought by Turks which is commonly made in Southern Caucasus.
  • Plov (Plov / Փլավ / ფლავი / Плов) - Rice dish, mostly cooked with meat and vegetables.
  • Qovurma - Azerbaijani lamb stew.
  • Satsivi (საცივი) - Georgian poultry meat (turkey or chicken based dish with walnuts.
  • Shashlik / Mtsvadi / Khorovats - Cooked meat on fire, made in all Caucasus.
  • Tjvjik (տժվժիկ) - Armenian fried offal dish.
  • Yokh (Йоьхь) - Chechen and Ingush spicy sausage from mutton and flour.

Condiments and sauces

Matzoon

Breads

Armenian lavash

Desserts

Churchkhela

Murabba (Mürəbbə / Մուրաբա / მურაბა) — Jam made traditionally in Transcaucasia with local fruits such as cherry, strawberry, raspberry, apricot, fig, watermelon, etc., but also from walnuts.

  • Natyoukh (НатIюхI) — Lak candy made with a mixture of honey and sugar with apricot kernels and walnuts.
  • Pakhlava (Paxlava / Փախլավա / ფახლავა) — Sweet pastry made with filo layers. It is made in the Transcaucasian countries.
  • Pastegh (Պաստեղ) — Dried fruit.
  • Pelamushi (ფელამუში) — Kakhetian traditional candy made from grape juice and flour.
  • Shekerbura (Şəkərbura) — Azerbaijani sweet pastry filled with almonds, walnuts or hazelnuts. It is consumed during Nowruz, the Zoroastrian New Year.

Beverages

Alcoholic

  • Arak (Арахъ) — Ossetian vodka made from cereals such as corn or barley. However, some are made with fruits especially by the Ossetians of Georgia.
  • Ararat (Հայկական կոնյակ) — Famous Armenian brandy made from white grapes and spring water.
  • Armenian wines (Հայկական գինիներ) — Most famous include : Voski, Karasi, Yeraz.
  • Boza — Type of sweet and sour beer with little degree of alcohol, made from cooked wheat and barley flour. It is primarily consumed in Azerbaijan.
  • Bagany (Бæгæны) — Ossetian beer made from wheat, barley and maize.
  • Chacha (ჭაჭა) — Georgian vodka made from pomace (grape) or other fruits which is often homemade.
  • Georgian wines (ქართული ღვინოები) — Most famous include : Saperavi, Tsinandali, Akasheni, Kindzmarauli, Kvanchkara, Lykhny (made in Abkhazia), etc. Most of the wines are made in the region of Kakheti.
  • Makhsima (Мэхъсымэ) — Circassian alcohol made from corn flour and wheat. Similar to boza but has higher alcohol content.

Non-alcoholic

Sharbat

See also

References

  1. ↑ Pokhlebkin, William Vasilyevich (2004) [1978]. Natsionalnye kukhni nashikh narodov (Национальные кухни наших народов) [National Cuisines of Our Peoples] (in Russian). Moskva: Tsentrpoligraf. ISBN 5-9524-0718-8.
  2. ↑ Culture and Life. Union of Soviet Societies for Friendship and Cultural Relations with Foreign Countries. 1982 – via Google Books. The Russian term, shashlik, has an interesting etymology: it would seem natural for the word to be borrowed from one of the Caucasian languages. But no, the Georgian for it is mtsvadi, the Azerbaijani, kebab. Shashlik is a Zaporozhye Cossack coinage from the Crimean Tatar sheesh (spit), brought to Russia in the 18th century, after Field-Marshal Mienich's Crimean campaign. Prior to the 18th century, the dish was called verchenoye, from the Russian vertel, spit.
  3. ↑ Petrosian, I.; Underwood, D. (2006). Armenian Food: Fact, Fiction & Folklore. Armenian Research Center collection. Yerkir Publishing. p. 47. ISBN 978-1-4116-9865-9. Retrieved 11 December 2019.
  4. ↑ Williams, S. (2015). The Ethnomusicologists' Cookbook, Volume II: Complete Meals from Around the World. Taylor & Francis. p. 157. ISBN 978-1-135-04008-6. Retrieved 11 December 2019.
  5. ↑ Goldstein, D. (2013). The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia. University of California Press. p. 13. ISBN 978-0-520-27591-1. Retrieved 11 December 2019.
  6. ↑ Barile, S.; Espejo, R.; Perko, I.; Saviano, M. (2018). Cybernetics and Systems: Social and Business Decisions. Routledge-Giappichelli Systems Management. Taylor & Francis. p. pt111. ISBN 978-0-429-94460-4. Retrieved 11 December 2019.

Further reading

Wikimedia Commons has media related to Cuisine of the Caucasus.
  • Beliaev, Edward; Oksana Buranbaeva (2005). Cultures of the World: Dagestan. Marshall Cavendish. ISBN 0-7614-2015-0.
  • Sami Zubaida, Richard Tapper. A Taste of Thyme: Culinary Cultures of the Middle East (2nd ed.). London & New York: Tauris Parke Paperbacks. ISBN 1-86064-603-4.
  • В. В. Похлебкин. Национальные кухни наших народов. Москва: Пищевая промышленность (in Russian), 1980. ISBN 978-5-9524-2783-9 (William Pokhlyobkin, Ethnic Cuisines of our Peoples. Moscow: Soviet Food Industry publishing house, 1980).
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