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Shashlyk is a dish of skewered and grilled cubes of meat that is known traditionally, by various other names, in the Caucasus and Central Asia.[1][2]
Shashlyk is a dish of skewered and grilled cubes of meat that is known traditionally, by various other names, in the Caucasus and Central Asia.[1][2]

The cuisine of the Caucasus refers to the cuisine of Armenia, Azerbaijan, Georgia and North Caucasus.

Traditional dishes

Cheeses

Circassian cheese
Circassian cheese

Some popular cheeses from the Caucasus include:

Ossetian cheese
Ossetian cheese

Dough

Adjarian khachapuri
Adjarian khachapuri

Starters and snacks

Ajapsandali (Georgian version)
Ajapsandali (Georgian version)

Soups

Khash
Khash

Main courses

Jijig-Galnash
Jijig-Galnash
Khinkali
Khinkali
Fish based Lavangi
Fish based Lavangi

Condiments and sauces

Matzoon
Matzoon

Breads

Armenian lavash
Armenian lavash

Desserts

Churchkhela
Churchkhela

Murabba (Mürəbbə / Մուրաբա / მურაბა)Jam made traditionally in Transcaucasia with local fruits such as cherry, strawberry, raspberry, apricot, fig, watermelon, etc, but also from walnuts.

Beverages

Alcoholic

Non-alcoholic

Sharbat
Sharbat

Gallery

See also

References

  1. ^ Pokhlebkin, William Vasilyevich (2004) [1978]. Natsionalnye kukhni nashikh narodov (Национальные кухни наших народов) [National Cuisines of Our Peoples] (in Russian). Moskva: Tsentrpoligraf. ISBN 5-9524-0718-8.
  2. ^ Culture and Life. Union of Soviet Societies for Friendship and Cultural Relations with Foreign Countries. 1982 – via Google Books. The Russian term, shashlik, has an interesting etymology: it would seem natural for the word to be borrowed from one of the Caucasian languages. But no, the Georgian for it is mtsvadi, the Azerbaijani, kebab. Shashlik is a Zaporozhye Cossack coinage from the Crimean Tatar sheesh (spit), brought to Russia in the 18th century, after Field-Marshal Mienich's Crimean campaign. Prior to the 18th century, the dish was called verchenoye, from the Russian vertel, spit.
  3. ^ Petrosian, I.; Underwood, D. (2006). Armenian Food: Fact, Fiction & Folklore. Armenian Research Center collection. Yerkir Publishing. p. 47. ISBN 978-1-4116-9865-9. Retrieved 11 December 2019.
  4. ^ Williams, S. (2015). The Ethnomusicologists' Cookbook, Volume II: Complete Meals from Around the World. Taylor & Francis. p. 157. ISBN 978-1-135-04008-6. Retrieved 11 December 2019.
  5. ^ Goldstein, D. (2013). The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia. University of California Press. p. 13. ISBN 978-0-520-27591-1. Retrieved 11 December 2019.
  6. ^ Barile, S.; Espejo, R.; Perko, I.; Saviano, M. (2018). Cybernetics and Systems: Social and Business Decisions. Routledge-Giappichelli Systems Management. Taylor & Francis. p. pt111. ISBN 978-0-429-94460-4. Retrieved 11 December 2019.

Further reading