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.
- Sorpa - Soup made with nettles, rice, and beans.
- Balyk Sorpa - Fish soup, served mostly on the coast of the Caspian Sea.
- Borscht - Beet soup, served mostly by the Slavs in the region.
- Bugleme - Meat stew, served by the Mountain Jews.
- Tarki-Tau - Type of meat pie made with lamb meat.
- Khinkali - Dumplings that are either filled with meat, nettles, or cottage cheese.
- Golubtsy - Stuffed cabbage or vine leaves, normally stuffed with rice or meat.
- Toltyrma - Sausage
- Kouvyrdak - Fried meat and onions
- Beshbarmak - Meat and noodles fried and served with bread and nettles.
- Saperavi - Acidic, teinturier-type grape wine native to Georgia.
- Musti - Boiled Muscat wine
- Araki - Licorice flavored Liqueur
See also↑Jump back a section
Last modified on 7 April 2013, at 18:52
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- Beliaev, Edward; Oksana Buranbaeva (2005). Cultures of the World: Dagestan. Marshall Cavendish. ISBN 0-7614-2015-0.
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