Abkhazian cuisine: features and recipes

It is worth looking for such an original region as the Caucasus. This is a place that has preserved not only a unique nature, but also a long-standing cultural heritage. About the Caucasian cuisine heard, perhaps, in all countries of the world, and its popularity goes far beyond the Caucasus itself. But to talk about some common culinary traditions is incorrect, because every single people in this region has its own customs and culture. In this case, it will be about what Abkhaz cuisine is, what its characteristics are, some folk recipes will be offered.

So, let's start from afar. Abkhazia is a region with a mild climate and quite fertile soils. All this has to do with gardening, wine growing, cattle breeding. A typical product of agriculture here is corn. Abkhaz families, on the whole, are rather big, and almost everyone is engaged in gardening and cattle breeding, having everything necessary for this. So, Abkhazian cuisine has a natural basis - the products received by people from private households. And also it is based on two main pillars: aguhu (flour) and acyphus (everything else). Abkhazians eat a lot of products of vegetable origin and milk. They eat meat in very small quantities. This is what the Abkhazian cuisine is very different from the "common Caucasian" cuisine. Culinary recipes of dishes are full of names of cereals and vegetables. Also, without Adzhika, Abkhazian cuisine is simply impossible. Recipes of dishes characteristic for her, will be offered below.

The first dish that is worth mentioning here is hominy. Yes, not only Romanians And the Moldovans are crazy about it. Abkhazians also do not imagine a meal without hominy. They also call it "porridge-bread". For cooking you will need corn flour or corn groats. It is served on a special wooden plank and placed several pieces of suluguni cheese on top of it . Prepare it can not only on the water, but also on nut oil, milk or with sour milk cheese.

In general, Abkhazian cuisine without corn flour, widely used in cooking, would be completely different.

It is necessary, in particular, for cooking churek. This is a fresh flat cake with cheese, honey or walnuts. It sounds very primitive, but it's worth it.

One can not help but mention the baklava, which the Abkhazians are also very fond of. To prepare it, you need the following: flour (if there is no corn, you can wheat) - 1.2 kg, a liter of milk, walnuts and apples - 350 grams, five eggs, butter, honey and granulated sugar - 300 grams, 15 grams Yeast, cinnamon, salt and powdered sugar.

We start cooking. Milk should be warm. In it, dilute the yeast, then add the sugar and leave the minutes for fifteen or twenty in a warm place. Yolks mop with sugar, whisk the whites. Sift the flour, make a hole in it. There, pour in the yolks, proteins, yeast, which you have dissolved in milk, Add salt and cinnamon. All this is kneaded to uniformity and leave for an hour, maximum two, in a warm place.

At this time, prepare the filling: grind the peeled walnuts with the knife and mix with the sugar. Cut each apple into four pieces, taking out the core, and then slice. To this, add one or two glasses of water and put it out for fifteen minutes, stirring. Divide the dough into eleven pieces, each of them roll very thinly (thickness - up to 3 mm), grease with oil, also grease the pan and put the first layer of dough on it. On it, pour a third of the nut filling. Then lay out three layers of dough on top. Then again pour out the same amount of filling. Again, three layers of dough. Sprinkle the remaining third of the nut mass. Again, three layers of dough. This time over, put the apple stuffing. Cover it with the last layer. You will have a pie, put it in the oven and bake for twenty-twenty-five minutes, then take it out. Slice the diamonds. Pour honey syrup and put back in the oven, bake for another forty minutes.

Abkhazian cuisine offers a variety of dairy products. For example, matzoni. Boil the milk. Wait until it has cooled to 50 degrees. Add a special starter into it, stirring. Spilling the milk on the cans, wrap it warmer and leave the clock at twelve.