Caucasian cuisine - features and traditions

The Caucasian cuisine consists of the kitchens of Armenia,Azerbaijan and Georgia, which have many common features. In the traditional recipes of these countries many vegetables, greens, seasonings, meat and 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 peoplesAzerbaijan, Armenia and Georgia occupy 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 itsplov. The main ingredient in the preparation of this dish is meat. However, quite often instead of it cooks are used 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 filling for meat, vegetable and fish dishes, cooks of Armenia, Azerbaijan and Georgia must 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 Caucasianpeoples are a variety of sauces. In the kitchen of Georgia, 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 arewines 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 theirdesserts. 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, independs on the climatic features of the region. The morning begins with a light meal. Afternoon meal is a bit more dense. Sharp and fatty foods are served to the evening table. After all, it is at dinner that relatives, friends and neighbors gather together.

Caucasian cuisine, recipes with photos of which are castappetite, will please you with wonderful soups, shish kebabs, sauces and desserts. Traditional dishes of the peoples of Armenia, Azerbaijan and Georgia will become a real highlight of your holiday menu.