Caucasian cuisine - features and traditions

Caucasian cuisine consists of the kitchens of Armenia, Azerbaijan and Georgia, which share many common features. In the traditional recipes of these countries, many vegetables, greens, seasonings, meat and necessarily red wine are used. Even far from these states is known lyulya-kebab and lobio, khachapuri and satsivi.

The Caucasian cuisine widely uses various types of meat in its recipes. Most often the chefs put veal, lamb and beef into the dishes. And the meat is crushed by hand with a knife.

A special place among the traditional dishes of the peoples of Azerbaijan, Armenia and Georgia is a shish kebab. It is a kind of visiting card of the Caucasus. There are many recipes with which you can prepare this dish. To the shish kebab on the table must be served in large quantities of vegetables and a variety of herbs.

Caucasian cuisine is widely known for its thick and tasty soups. Familiar to many and rich broths. Especially popular is the soup of Georgian people's kharcho, as well as Azerbaijani kufta-bozbash and piti.

Traditionally, the Caucasian cuisine is famous for its pilaf. The main ingredient in the preparation of this dish is meat. However, quite often instead of it cooks use berries, fish, vegetables or other products.

All dishes of Caucasian cuisine are rich in greenery. Most often in recipes use spinach and asparagus, celery and wild garlic. As a dressing for meat, vegetable and fish dishes, cooks of Armenia, Azerbaijan and Georgia necessarily use red pepper and garlic. As a seasoning in various recipes used wine vinegar, pomegranate juice and finely chopped walnuts.

The main characteristic of all dishes of the Caucasian peoples are various sauces. In the Georgian kitchen, the most popular is the tkemali sauce. For its preparation, wild cherry plum is used, generously seasoned with a variety of herbs and pepper. The taste of the product is pleasantly sourish. Many are familiar with the famous sauce Chahokhbili. His recipe also belongs to the Georgian people. Well-known masterpieces of the cuisine of the Caucasus are hops-suneli and adzhika. They added a lot of ingredients: celery and parsley, mint and thyme, saffron, basil and others. Sauces for vegetable and fish dishes in the Caucasus are served in order to emphasize their bright taste.

A characteristic feature of the cuisine of the Caucasus are wines made from local grapes. These drinks are considered a source of longevity, as well as health, they form an important part of the meal. The most popular wines of Georgia.

The kitchens of the peoples of the Caucasus are notable for their desserts. The main of them are sherbet and casino, rahat-lukum and baklava. Very popular are Ossetian pies, open chebureks, meat in Cachton sauce and shish kebabs.

The diet of peoples living in the Caucasus depends largely on the climatic features of the region. The morning begins with a light meal. Afternoon meal is a little bit denser. Sharp and fatty foods are served to the evening table. After all, it is at dinner that relatives, friends and neighbors gather together.

The Caucasian cuisine, recipes with a photo of which bring an appetite, will please you with fine soups, shish kebabs, sauces and desserts. Traditional dishes of the peoples of Armenia, Azerbaijan and Georgia will become a real highlight of your festive menu.