North Caucasian cuisine

Tags: food
Georgian hospitality

Peoples of the North Caucasus also carefully keep the recipes they inherited from their ancestors. Of course, ethnic groups blend and closely communicate with each other, so we will talk about Adyghe, Ingush, Chechen and Ossetian cuisines as the single cuisine of the North Caucasus. In some cases, it is possible to identify the origin of a recipe, but in other cases it is not. For example, zhizhig-galash (boiled meat with dumplings and garlic-onion sauce) and wild garlic in all forms – are favorite traditional Chechen dishes, but bread made from corn flour is spread almost universally.

Thus, the North Caucasian cuisine primarily includes a lot of perfectly cooked meat, mainly lamb meat, as well as poultry and beef, cheeses and cultured milk products, and a lot of vegetables, spices and herbs. Shashlyk – is pre-marinated meat, roasted over a fire or in a brazier. It is difficult to tell who has the right to claim the invention of this dish. Was it the Azeris, Dagestanis, Georgians, Armenians, or someone else? It is not possible to figure this out now. Each people prepares shashlyk in its own way. In Ingushetia, they use lamb meat and marinate it in mineral water, in Karachaevo-Cherkessia they marinate it in ayran, in Kabardino-Balkaria they store young lamb meat for days before marinating... It’s a pity we can’t taste all the existing kinds! Or can we?

Hychiny are flatbreads made from unleavened dough with meat, cheese or potato filling, cooked in their own juices or fried in oil. A cut is made in the center of the hot hychinm where some butter is added.

Ayran is a beverage made from a blend of cow, sheep and goat milk by means of fermentation. Yeast is added to intensify the fermentation. This beverage comes from Kabardino-Balkaria, and it can be liquid or thick and gelatinous. The thick variation is traditionally diluted with water or mare's milk. Ayran is a wholesome, refreshing and tasty drink. It is consumed plain or used as a base for cold soups.