Caucasian food

Here you can find the meals of Abkhaz, Armenian, Azerbaijani, Georgian, Ossetian, Chechen cuisine.

  1. Appetizers
  2. First course
  3. Second course
  4. Side dishes and Sauces
  5. Desserts
  6. Soft drinks
  7. Alcohol drinks


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    1. Бастурма/ Basturma (dried beef tenderloin, the classic dish of the cuisines of the countries located in the territory of the former Ottoman Empire).
    2. Лаваш/ lavash (unleavened white loaf in the form of a flat cake made of the wheat flour. Has a spesific round or stretched form,  can be flat).
    3. Лобиани/ Lobiani (pie with beans).
    4. Лобио/ Lobio (beans made in Georgian style)
    5. Мчади/ Mchadi (Georgian lenten corn flour tortillas).
    6. Пхалеули/ Phaleuli – traditional Georgian assorted appetizers (eggplant, peppers,spinach, green beans with walnut paste).
    7. Пхали из шпината/ spinach Pkhali (Appetizer made with spinach and beans with walnut and greens)
    8. Рулеты из обжаренных баклажанов с начинкой из грецких орехов/ Fried rolled eggplants with walnuts Georgian style.
    9. Суджук/ Sudzhuk (a type of sausage)
    10. Сыр: Сулугуни, Чанах, Имеретинский, Адыгейский, Чечил/ Cheese: suluguni, Chanakh, Imeretian,  Adygey, Chechil.
    11. Сулугуни жареный/ Fried Suluguni cheese
    12. Хачапури в ассортименте/ Hachapuri assortment (Georgian national flour product, which is a cake with cheese, meat or steam fish. Different shape and fillings: classic, Adjara style, Mengrelian style)
    13. Эларджи/ Elardzhi (Polenta with cheese Suluguni).

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First course


  1. Харчо/ Traditional Georgian soup with meat (veal  or chicken), rice, herbs and spices.
  2. Хинкал/ Khinkal (National Dagestan dish made from lamb with homemade noodles, potatoes and garlic sour cream sauce,  served with meat broth).
  3. Чанахи/ Chanakhi (lamb soup in the pot).
  4. Чихиртма/ Chikhirtma (chicken soup with egg).

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Second Course


  1. Аджапсандал/ Adzhapsandal (traditional vegetable stew with eggplants, tomatoes, potatoes and sweet pepper, seasoned with spicy greens = Georgian ratatouille).
  2. 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))
  3. Долма/Dolma (herbs and greens, wrapped in soft-salted grape leaves, stewed in own juice. Stuffing meat: pork and beef, or mutton)
  4. Квари/ dumplings with cheese suluguni.
  5. Кубдари/ Kudbari (Spicy pie with minced pork and beef meat with onions and spices).
  6. Курзе/ Kurze (Traditional Dagestan dumplings with beef, chicken).
  7. 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).
  8. Кучмачи/ Kuch-Machi (Traditional Georgian fragrant dish of giblets fried with onions and spices. Usually is served on a hot ketsi (frying pan)).
  9. 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).
  10. mamalugaodjakhuriosetinskie-pirogi
  11. sadjtakhtakhinkalichakapulichebureki
  12. Мамалыга/ Hominy – corn porridge with  Suluguni cheese.
  13. Оджахури/ Ojahuri (fried pork pieces with potatoes, tomatoes, adjika and greens).
  14. Осетинские пироги/ Ossetian pies (cakes with a thin layer of dough and a lot of stuffing).
  15. 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
  16. Сациви из курицы/ Satsivi –tender chicken in walnut paste with spices.
  17. 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)).
  18. ХинкалиKhinkali (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.)
  19. Чакапули/ Veal or lamb stew with herbs, usually tarragon.
  20. Чанахи в горшочке/ Chanakhi in a pot (pot lamb stew with eggplant, tomatoes, potatoes, peppers, herbs and spices)
  21. Чахохбили/ Chakhokhbili (Pieces of chicken roasted in its own juice with a gravy of ripe tomatoes seasoned with Caucasian spices and fresh cooking herbs)
  22. Чашушули/ tender veal stew with tomatoes and onions
  23. Чвиштари с мацони/ Delicate homemade casse role cooked according to Megrelian recipe, served with matsoni
  24. Чебуреки с бараниной,  с говядиной; co свининой; с картофелем; с курицей/ Pasties with lamb, beef; pork; potatoes; chicken.
  25. Чкмерули/Chicken in cream-garlic sauce.
  26. Чуду/ Chudu (Traditional Dagestan dish: thin flatbread roasted in a dry frying pan with filling of your choice: meat, cheese, greens).
  27. Шашлык из свинины, баранины, телятины, куриной грудки/ Shish kebab of pork, lamb, veal, chicken breast.

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Side dish

Ассорти из зелени (кинза, петрушка, укроп, базилик, тархун)/ Assorted herbs (cilantro, parsley, dill, basil, tarragon).


  1. Аджика/ Adzhika/ Ajika (Traditional red sauce with tomatoes, garlic and oriental spices and herbs).
  2. Баже с грецким орехом/ Bage with walnuts (universal Georgian sauce).
  3. Наршараб/ Narsharab (Traditional Azerbaijan pomegranate sauce).
  4. Сацибели or Сацебе́ли/ Satsibeli-typical Georgian sauce made on the basis of nuts and fruits).
  5. 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).

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  1. Козина́ки or Гозинаки домашние/ Kozinaki or Gozinaki housemade — the Georgian sweet dish made of walnuts and honey.
  2. Домашнее варенье из инжира/ Homemade figjam.
  3. Домашнее варенье из кизила/ Homemade cornel jam.
  4. Пеламуши/ Pelamushi (Traditional Georgian grape dessert).
  5. Чурчхела с грецким орехом/ Churchkhela with walnuts or other nuts (national sweets, made on the base of «pelamushi»).

Soft drinks

  1. Айран/ Airan – a kind of fermented milk-based beverage.
  2. Мацо́ни/ Matzoni- a dairy drink made from fermented milk, traditional element of Armenian and Georgian national cuisine.

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White wines

  • «Кахетинское»- a dry white wine which is made from Rkacitelli and Mtsvane Kakheti grapes. The wine has a golden amber color, high extract and specific fruit aroma.
  • «Эрети» — a dry white wine, made ​​from grapes Rkazitelli and Mzvane, has a  light straw color, it’s flavor is with fruit tones, the taste is fresh and harmonious.
  • «Алазанская долина»— a white semi-sweet wine. Characterized by a straw color, varietal aroma, soft, fresh, harmonious taste.
  • «Цинандали» – a dry white wine. Has a pale straw color, rich fruity bouquet and soft subtle taste.

Red wines

  • «Саперави»—a red wine, made ​​from grapes Saperavi. Extractive wine with varietal aroma, has a unique balanced taste, pleasant tartness, developed bouquet. Has an intense, thick, dark garnet color.
  • «Алазанская долина»— a semi-sweet red wine made from the Saperavi grapes. The wine is of red color with a pleasant fresh bouquet, velvety, harmonious taste.
  • «Киндзмараули»— a semi-sweet red wine. Has the color of ripe cherry, soft, full, velvety taste and typical varietal bouquet. Made from Saperavi grape.

Do not hesitate to write me a letter asking about extra information: more names of wines with descriptions,  the best wine producers or just some general and/ or historical information.
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Also they drink чача- the Georgian strong alcoholic drink belonging to the class of grape brandies. The analogues of Chacha are Italian grappa, South Slavic rakiya, South American pisco.

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