List of dishes from the Caucasus

The cuisine of the Caucasus includes the traditional cuisines of Armenia, Georgia, Azerbaijan,Dagestan etc.

Traditional dishes

Aubergine and pepper dolma

Bugleme - meat stew, served by the Mountain Jews
Dovga - yogurt (matsoni) soup cooked with a variety of herbs, rice and (optionally) chickpeas. Armenia's variant, with yogurt (matsun), barley and cilantro is called spas (pronounced suhpas), and is served hot or cold.^[1]
Khash
Kharcho - Georgian soup containing beef, rice, cherry plum purée and chopped walnut
Piti or putuk
Sorpa - spicy meat soup with a large variety of recipes. Usually it is made with fried meat (lamb or beef), fried vegetables (potatoes, onions, carrots, optionally tomatoes and peppers), and herbs; may also include chickpeas or other beans, as well as noodles, and fruits (apples, plums)
Balyk sorpa - fish soup, served mostly on the coast of the Caspian Sea

Chanakhi - Georgian spiced lamb stew with potatoes, tomatoes, aubergines and onions
Chakhokhbili - Georgian spiced chicken stew
Chiburekki
Chicken tabaka
Dolma or sarma - cabbage or wine leaf rolls, aubergines, zucchinis, peppers, stuffed with rice or meat
Khachapuri - and itss kinds of flatbread pies such as chudu, khychiny, Ossetian pies. The flatbreads may be filled with meat, cheese, eggs, potatoes, pumpkin etc.
Kubdari
Ghapama - baked pumpkin stuffed with rice, dried fruits, nuts and honey
Harissa (dish) - meat and hulled wheat cooked a long time
Ker u sus - Veal, potato, peas
Küftə
Khinkali - Georgian dumplings that are either filled with meat, or quark, or Mushrooms, or Potatoes.
Dumpling soup- Kavkazi Jewish main dish made with thin squares of dough in a beef or lamb broth.
Lahmajun - meat sauce topped pizza-like flat bread, popular in Armenia
Lyula kebab
Manti- dumplings filled with meat
Plov
Shashlyk (Khorovats, Mtsvadi, Kebab)
- Shashlyk Tarki-Tau or Gharsi khorovats - shashlyk with vegetables wrapped in lavash, similar to the Levantine shawarma and the Turkish doner kebab

Adjika - spicy but subtly flavoured relish based on a boiled preparation of hot red peppers, garlic, and typical Caucasian herbs and spices
Matzoon or matsoni - fermented milk product, similar to yogurt
Kamats Matsun - Matsun that has been strained on a cheese cloth, becoming a much thicker sauce/dip
Narsharab/Nuri Doshab - pomegranate molasses
Satsivi - walnut sauce
Tkemali - sour plum sauce

Halva
Pakhlava
Gata
Paska - sweet bread with dried grapes from Georgia.
Gozinaki - Georgian sweets. Caramelized nuts, usually walnuts, fried in honey, and served exclusively on New Year's Eve and Christmas
Churchkhela - sausage-shaped candies
Chiri - Dried fruits, mainly grapes, Figs, Plums and etc.
Rahat lokum
Murabba

Bottles of Georgian wine

↑ "Spas: Armenian yogurt soup - Pampers and Pakhlava". wanderlustandlipstick.com. 16 May 2012. Archived from the original on 10 March 2016.

Beliaev, Edward; Oksana Buranbaeva (2005). Cultures of the World: Dagestan. Marshall Cavendish. ISBN 0-7614-2015-0.
Sami Zubaida, Richard Tapper. A Taste of Thyme: Culinary Cultures of the Middle East (2nd ed.). London & New York: Tauris Parke Paperbacks. ISBN 1-86064-603-4.
В. В. Похлебкин. Национальные кухни наших народов. Москва: Пищевая промышленность, 1980. ISBN 978-5-9524-2783-9 (William Pokhlyobkin, Ethnic Cuisines of our Peoples. Moscow: Soviet Food Industry publishing house, 1980; Russian)

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