Аджапсандал/ Adzhapsandal (traditional vegetable stew with eggplants, tomatoes, potatoes and sweet pepper, seasoned with spicy greens = Georgian ratatouille).
Ачма/Achma (Homemade cheese pie, prepared by a large number of layers of dough, which was slightly boiled. suluguni cheese can be used as a stuffing, as well as variations of cheese with herbs, meat (e.g. chicken))
Долма/Dolma (herbs and greens, wrapped in soft-salted grape leaves, stewed in own juice. Stuffing meat: pork and beef, or mutton)
Квари/ dumplings with cheese suluguni.
Кубдари/ Kudbari (Spicy pie with minced pork and beef meat with onions and spices).
Курзе/ Kurze (Traditional Dagestan dumplings with beef, chicken).
Кутаб с мясом/ Cutab with meat (flour dish of Azerbaijani cuisine, which is a thin crescent – shaped cake of unleavened dough stuffed. Meat, greens, pumpkin, pomegranate seeds, cheese, onion can be used as stuffing).
Кучмачи/ Kuch-Machi (Traditional Georgian fragrant dish of giblets fried with onions and spices. Usually is served on a hot ketsi (frying pan)).
Люля-Кебаб/ Lula- Kebab (minced meat, strung on a skewer and roasted on the grill. Made mostly of minced lamb and chicken with onions (without the use of bread and eggs).
Мамалыга/ Hominy – corn porridge with Suluguni cheese.
Оджахури/ Ojahuri (fried pork pieces with potatoes, tomatoes, adjika and greens).
Осетинские пироги/ Ossetian pies (cakes with a thin layer of dough and a lot of stuffing).
Садж/Saj is a national Azerbaijan dish for two or three people: chunks of meat are fried in a red-hot frying pan on a live coal. Usually served with eggplant, potato, pepper, tomato with thin lavash (the info is above). Can be made of lamb entrails, chicken, veal
Сациви из курицы/ Satsivi –tender chicken in walnut paste with spices.
Тахта-говурма из баранины/ Lamb takhta-govurma (Lamb fried with vegetables, dried apricots and plums, baked under a crust of crispy dough with cheese; usually is served on ketsi (frying pan)).
Хинкали/ Khinkali (large Georgian dumplings with juicy minced meat. Usually that is pork-and-beef or mutton, it is mentioned on the meny how many items will you get. Usually there is the price for 1 or 4.)
Чакапули/ Veal or lamb stew with herbs, usually tarragon.
Чанахи в горшочке/ Chanakhi in a pot (pot lamb stew with eggplant, tomatoes, potatoes, peppers, herbs and spices)
Чахохбили/ Chakhokhbili (Pieces of chicken roasted in its own juice with a gravy of ripe tomatoes seasoned with Caucasian spices and fresh cooking herbs)
Чашушули/ tender veal stew with tomatoes and onions
Чвиштари с мацони/ Delicate homemade casse role cooked according to Megrelian recipe, served with matsoni
Чебуреки с бараниной, с говядиной; co свининой; с картофелем; с курицей/ Pasties with lamb, beef; pork; potatoes; chicken.
Чкмерули/Chicken in cream-garlic sauce.
Чуду/ Chudu (Traditional Dagestan dish: thin flatbread roasted in a dry frying pan with filling of your choice: meat, cheese, greens).
Шашлык из свинины, баранины, телятины, куриной грудки/ Shish kebab of pork, lamb, veal, chicken breast.
Сацибели or Сацебе́ли/ Satsibeli-typical Georgian sauce made on the basis of nuts and fruits).
Ткемали/ Tkemali (Georgian sauce is based on sour plum sauce , mostly used with fish, meat, poultry, side dishes of potatoes and pasta. Currently, there are many versions of this sauce, the sour plum is replaced by other acidic fruits, such as gooseberries, red currants).