Caucasian cuisine consists of the cuisines of Armenia, Azerbaijan and Georgia, which have many common characteristics. The traditional recipes of these countries use a lot of vegetables, herbs, seasonings, meat and necessarily red wine. Even far from these states, kebab and lobio, khachapuri and satsivi are known.
Caucasian cuisine makes extensive use of various types of meat in its recipes. Most often, cooks put veal, lamb and beef in dishes. Moreover, the meat is chopped manually with a knife.
A special place among the traditional dishes of the peoples of Azerbaijan, Armenia and Georgia is barbecue. It is a unique visiting card of the Caucasus. There are many recipes with which you can cook this dish. A large amount of vegetables and various herbs are necessarily served on a barbecue on the table.
Caucasian cuisine is widely known for its thick and delicious soups. Rich broths are also familiar to many. Kharcho soup of Georgian peoples, as well as Azerbaijani kufta-bozbash and piti, are especially popular.
Traditionally, Caucasian cuisine is famous for its pilaf. The main ingredient in the preparation of this dish is meat. However, cooks often use berries, fish, vegetables, or other products instead.
All dishes of Caucasian cuisine are rich in greens. The recipes most commonly used are spinach and asparagus, celery and wild garlic. As a dressing for meat, vegetable and fish dishes, cooks of Armenia, Azerbaijan and Georgia must use red pepper and garlic. Wine vinegar, pomegranate juice and finely ground walnuts are used as seasonings in various recipes.
The main characteristic detail of all dishes of the Caucasian peoples are a variety of sauces. Tkemali sauce is the most popular in Georgian cuisine . For its preparation, wild cherry plum is used, generously seasoned with various herbs and peppers. The taste of the resulting product is pleasantly sour. Many are familiar with the famous Chakhokhbili sauce. His recipe also belongs to the Georgian people. Well-known masterpieces of the cuisine of the Caucasus are hops-suneli and adjika. 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 Caucasus cuisine 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 cuisines of the peoples of the Caucasus are also noteworthy for their desserts. The main ones are sherbet and kazinaki, Turkish delight and baklava. Ossetian pies, open pasties, meat in Zakhton sauce and kebabs are very popular.
The diet of the peoples living in the Caucasus, largely depends on the climatic characteristics of the region. Morning begins with a light meal. A day meal is a little denser. Spicy and fatty foods are served at the evening table. After all, it is at dinner that relatives, friends and neighbors come together.
Caucasian cuisine, recipes with a photo of which evoke appetite, will delight you with wonderful soups, kebabs, sauces and desserts. Traditional dishes of the peoples of Armenia, Azerbaijan and Georgia will become a real highlight of your holiday menu.