Caucasian Cuisine

(Caucasus, Georgia, …)

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Cuisine from the geographic region Caucasus or Caucasia includes the traditional cuisines of Georgia, Azerbaijan, Armenia, Dagestan, Chechnya, Ingushetia, Kabardino-Balkaria, Karachay–Cherkessia, North Ossetia–Alania, South Ossetia, Abkhazia, Adjaria, and Adygea.

These cuisines provide a dash of spice and colour compared with often stodgy Russian dishes. Although often characterized as quite meat-heavy - a staple of Caucasian and Central Asian cuisine in Russia is the fabulous Shashlik (kebabs) which appear on every menu. Food from this part of the world is also a good option for vegetarian, making use of the vegetables and pulses native to that part of the world.

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A national dish of the Crimean Tatars and traditional for the Caucasian and Turkic peoples, it is also popular as …
Kofta is a family of meatball or meatloaf dishes found in the Indian subcontinent, Caucasian, Middle Eastern, Balkan, and Central …
Sujuk traditionally stars with a dry, spicy sausage which is eaten from the Balkans to the Middle East and Central …
Sorpa is spicy meat soup with a large variety of recipes.Usually it is made with fried meat.
Eggplant Rolls is a very popular dish in Caucasian. In the Caucasus, no festive table cannot do without it. Eggplant …
It is one of Iranian, Azerbaijani, Caucasian, and Turkish cuisine is a thick soup/stew, which is usually served hot.
(0 ) Chicken Tapaka (Caucasian) (Georgian)
Chicken tabaka is a traditional Georgian dish of a pan-fried chicken which is also popular in other Caucasian cuisines. It …
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