Caucasian kitchen - The concept is quite conditional. A large number of peoples live in the Caucasus Mountains region, the kitchen of which has many common features. Caucasian cuisine is, first of all, meat, vegetables, greens, spices and red wine. The names of many Caucasian dishes are well acquainted even those who did not have to have in the Caucasus, since this national food in Russia simply adore.
Dishes in general inherent in the grace of taste, saturation and special ritual of cooking and eating with mandatory abundance of herbs, spices, and delicious drinks Combine the collective name of traditional dishes of peoples inhabiting the Caucasian area.
Nature generously gave this region - this is a fertile pashnya, a lot of sun, noble mountains with an abundance of fragrant herbs, fragrant gardens and vineyards. Therefore, Caucasian cuisine is a real national heritage that does not like others, because it combines secrets of various dishes.
All dishes are very appetizing, juicy, satisfying, with their unique flavor of flavors and original recipes. This is a well-known kebab, appetizing pilaf, sazivi, shuffling, dolma, chinkiali, kebab, khachapuri - the list can be continued to infinity. And of course, it is impossible to not pay attention to the unimaginable abundance of various sauces, seasonings and famous fragrant wines. Magic unique recipes give us peoples that are well versed in food and able to cook it. Coloring culinary ideas are loved and in demand far beyond the Caucasus.
In this review, we chose five famous Caucasian dishes and gathered their classic recipes.
In order to start cooking a real and delicious kebab, you must first select a suitable meat. What should I buy meat? Someone loves only lamb, others do not eat pork, and the third use any meat. For good kebab Perfectly suits pork, not very fat, only fresh and not ice cream. What part of the pork to take for better results? Take the neck.
Ingredients for marination - at the rate of 3-4 kilograms. Chief Secret Marining kebab is not in what the ingredients are put there, but in what sequence.
Ingredients:
Mix all, add half lemon. Several hours of meat should be marinated, after a kebab is fried on the mangale.
Ossetian millennia bake their traditional pies with a variety of stuffing. The shape of pies is usually round, about 30-35 cm in diameter.
The name of the pies can be different depending on the type of filling :
In different areas of Ossetia there may be other variations of the filling.
Ingredients:
For dough:
For filling:
Cooking:
To prepare real chinkly, you need to follow several rules. First, the meat is desirable not to scroll through the meat grinder, but to chop finely: the chopped meat will give more natural juice during cooking, and this is the most valuable part of the dish. In addition, mince should not be dry, it needs to add some water and stir thoroughly. It is hard to knead the dough for chinkially, as it should be dense and elastic, so if there is a test mixer, it is better to use it.
The more folds on the tail, the kinder than the Khinkali are considered: ideally the folds should be 19, but often about 10 there are. The quantity does not affect the taste, but speaks about the professionalism of the chef.
There is a chinkie needed by hand: take over the tail, flip, contact a small hole and first drink juice, and then bite off.
Ingredients:
Minced:
Dough:
Cooking:
Dough. In the deep container, pour flour, salt and start kneading, gradually adding water and sunflower oil. After the mass becomes homogeneous and elastic, to make it in a lump, cover with food film and leave for 20 minutes.
Minced meat. Meat finely chop. Cut into small onions on small cubes, finely chop chili and chop the kint. In the deep tank mix meat, onions, chili, cilantro, mint, salt and pepper. Add water and mix thoroughly (the consistency should be liquid, but uniform).
Roll the dough into a sausage with a diameter of about four centimeters and cut it into pieces of three or four centimeters. To make each piece into the ball, and then, sprinkling the flour, roll three millimeter thick into the thin cake. It is necessary to roll over the same ball at least ten times that the dough becomes more elastic.
Put about 50 grams. Minor in the middle of a thin cake and, lifting up the edge of the test, roll them in a circle of harmonica: clamp the dough with one hand, and the other collected folds. The resulting tail to press and cut off the knife over the top. Slightly pull the chinkly so that after cooking the juice from meat is left below.
In the saucepan of sunflowered boiling water spoons with a spoon of funnel, omit in her center Khinkali, scroll once (so that Hinkali probably do not stick together with each other) and leave to boil for seven-nine minutes.
(Kebab in Persian "Fried Meat") - the oblong cutlet roasted on the skewer.
Traditional lulle-Kebab Prepare from lamb and bouquet. In this case, the lamb must be rather fatty, and the bow will need a lot. Unlike the kitlet, neither eggs or bread do not put in the lula-kebab. Only spices add to meat with onions: pepper, basil, cilantro, garlic.
For cooking lulle-Kebab The lamb must be skipped through the meat grinder and rzyuate with his hands for a very long time, with the power of throwing on the table. The minced mell must become viscous to keep on skewers and did not fall apart on the mangale. It is very important to knead the minced meat - it also depends on how gentle meat.
So that mince, made without bread and eggs, did not fall asleep during frying, it must be pre-repel, that is, with force to hit the entire mass of minced meat on the table for 8-10 minutes.
Ingredients:
Cooking method:
Khachapuri recipe in Ajars
Ingredients:
Cooking:
Bon Appetit everyone!!!
In the Caucasus, food is related to love and sincere reverence: it is believed that the food is sent to people of heaven to live and gain strength. Baking in this important case is given not the last role. The exact recipes are transmitted from generation to generation. Each family certainly keeps a special secret, making baking such that "swallow your own language, I swear in my mother!" And anyone who visited the Caucasus will confirm: being in the right mind and clear consciousness, it is impossible to refuse crispy Cheburek with a chopped lamb inside. No one will turn away from Khachapuri - boats with a yellow egg eye in the middle. Only a fool snorted at the sight of walnut smellava. And only a madman says: "I don't want!", Seeing Caucasian cakes, when baking which there is a rule: the dough is smaller, and the filling - juicy, spicy - more.
Stuffs for pies There is a great set: meat, cheese, chicken bumbry, cottage cheese, greens, beans, vegetables, fruit and ... love. True experts and connoisseurs assure that it is just not enough to mix the ingredients. In addition to them, they say, you need to add a part of the soul to the dish, otherwise it will not be suitable anywhere. Sleeves do not belong to baking pies - they are like a quality certificate: the better and thinner rolling the dough, the more experienced the mistress, and the generous and richer filling, the hospitality of the house.
In the properly cooked Caucasian cake, everything is fine - both the form and content. Therefore, do the dough yourself, not trusting the purchase, and do not skimp on the stuffing - let it be like that I want: sweet, salty, spicy ... Expand the taste of freshly baked cake will help a cup of tea, brewed with herbs, or a glass of wine and a good Caucasian toast, then There is a story in which the sublime poetry is mixed, the fairy tale, edification, laughter over evil and stupidity (agree, this is a separate work of packaging art). In our case, this: "Once one mountain eagle flew to hunt. He flew in search of mining for a long time, but could not choose her. The mouse was too small for such jigita. Lamb disgustly blurred. And the eagle did not look at Suslik at all - I was tired! Choosing, the eagle noded his wings, lost his strength and returned to the nest, and not so much. So let's drink for us to always choose the desired option! " Choose the recipe you like and know: in any case, no one will remain hungry and displeased. Prepare, treat and enjoy!
For 8 persons: flour - 500 g, Maconi - 250 ml, milk - 100 ml, eggs - 1 pc., butter creamy - 50 g, vegetable oil - 75 g, yeast dry - 6 g, sugar - 1 tsp, salt - 0 , 5 h. L., Pork - 700 g, onion - 2 pcs., Salo Pork salty - 150 g, garlic - 2 teeth, pepper red burning - 0, 5 h., Coriander ground - 0, 5 h . l, Zira - 1ch. l., Utso-Sunnel - 1 tbsp. l., Adzhik Georgian - 1 tsp, salt
Dilute yeast in milk with sugar, pour the mixture into flour with salt. Add Mazhoney and butter, drive the egg. To knead the dough, fill vegetable oil. Put the dough in a warm place for 2 hours. Cut the meat with pieces, bass and onions - cubes, garlic - plates. Mix, salt, pepper, pour spices, add Adzhik, leave for 30 minutes. Split the dough into two parts, roll out. On one layer, lay out the filling, cover the second layer, to protect the edges. Bake in the oven, heated to 180-200 ° C, about 20 minutes.
Calorie of one portion 260 kcal
Time for preparing 180 minutes
6 points
For 4 Persons: kefir - 125 ml, sour cream - 160 ml, butter creamy - 125 g, flour - 300 g, solid cheese - 250 g, cheese - 100 g, salt - 0.5 h. l., Soda - 0.5 h. l ., Sugar - 1 tbsp. l.
Kefir mix with sour cream (125 ml), add salt, sugar, soda, stir. Pour 100 g of melted butter. Add flour, knead the dough. Leave it for the cooking point. In grate cheese, add 25 g of butter, the remaining sour cream and mix. Dough and stuffing to divide into four parts. From each part of the test, shape a cake, put the center to the center. Collect the dough from the edges to the middle, flatten with a cake with hands. Fry Khachapuri on a preheated pan, without adding oil. Fry with a closed lid. Finished khachapuri lubricate with butter.
Calorie of one portion 344 kcal
Time for preparing 100 minutes
The level of complexity on a 10-point scale 4 points
For 4 Persons: Soda - 1 tsp, flour - 1 kg, salt - 1 tsp, potatoes - 800 g, eggs - 2 pcs., kefir - 500 ml, onion green - 1 pc., butter creamy - 400 g
To sift the flour, connect with salt. In kefir add soda, mix. Pour kefir in flour, knead the dough, leave under a towel for 20 minutes. Potatoes clear, cook make a puree from it with the addition of eggs, finely chopped onion and salt. Split the dough and filling on equal parts. Dough roll over the layers. To each put a stuffing, wrap on all sides and roll out again so that it turns out a thin pellet with a filling. Fry cakes on a preheated pan, lubricate with a whipped egg and is well hammer with melted oil.
Calorie of one portion 280 kcal
Time for preparing 2 hours
The level of complexity on a 10-point scale 4 points
For 6 persons: Flour - 250 g, dried yeast - 2 l., Sunflower oil deodorized - 2 tsp., Milk solid - 130 ml, Suluguni - 300 g, sour cream - 50 g, butter creamy - 30 g, parsley - 30 g , onion green - 30 g, sugar - 1 tsp., Salt - 1 tsp.
Heat 50 ml of milk. Add Yeast, Sugar Sand, Stir, Leave for 10-15 minutes. Plill in a bowl with sifted flour, add the remaining milk with salt and sunflower oil. Endress soft dough, cover with a towel, leave for 40 minutes. Grate cheese. Add finely naked greens and sour cream. To stir thoroughly. Dough to roll out, put it on it filling. Collapse the dough so that the filling is inside. Press your hands, cover with a towel, give to stand 3-5 minutes. Take the cake with your hands so that it turns out a large non-fat cord. Make an incision in the form of a cross for the exit of hot air, bake in the oven for 25 minutes at 200 ° C, after completing the process, lubricate with creamy oil.
Calorie of one portion 240 kcal
Time for preparing 100 minutes
The level of complexity on a 10-point scale 4 points
For 3 Persons:flour - 400 g, salt - 1.5 h., Sugar - 1.5 tbsp. l., yeast dry - 0.5 h., Butter butter - 100 g, eggs - 4 pcs., Suluguni - 400 g
In deep dishes pour 300 ml of water, slightly warm. Add salt, sugar, mix. Pour a little flour, mix the wedge. Put yeast and portions of the remaining flour. Swimming until the dough is behind the hands. Prepassed dough cover with a towel, put in a warm place for 30-40 minutes. Grate the Sulugun on a large grater, mix thoroughly. Distribute the dough into three equal parts, roll out each in a cake. Share on each stuffing, distributed throughout the area, wrap the sides, give the shape of the boat, slightly expand the middle and add some more fillings. Grease khachapuri whipped egg. Bake in preheated to 180 ° C overtake 25-30 minutes. In the center of the ready-made Khachapuri, put yolks of eggs and oven another 3-4 minutes. Then Khachapuri lubricate with butter.
Calorie of one portion 255 kcal
Cooking time 90 minutes
The level of complexity on a 10-point scale 5 points
For 5 persons:vegetable oil - 1 tbsp. l., oil foam (or creamy) - 3 tbsp. l., Onions onions - 1 pc., Flour - 3.5 glasses, greens (any) - 400 g, salt
Sift flour, add a pinch of salt. Mixing the dough, gradually pouring water mixed with vegetable oil so that the dough does not work too cool. Cover the dough with a towel, leave for 30 minutes. The bulb is finely cut, 1 tbsp. l. Heat oil heat into the pan, put onions into it, tomorrow for 7 minutes until soft. Finely chopped green add to bow, mix, remove from the fire. Salt the stuffing, cool. Dough separated by 15 parts, roll out into thin pellets. Put on the middle fire dry frying pan with a thick bottom. At half of each squeeze, put the filling, cover the second half and carefully press the edges. Fry the Kutabs on both sides for one and a half minutes. Ready couches to lubricate the remaining foam oil. Serve hot or warm.
Calorie of one portion 236 kcal
Time for preparing 90 minutes
The level of complexity on a 10-point scale 5 points
For 8 persons:flour - 500 g, sour cream - 200 g, butter butter - 300 g, eggs - 2 pcs., Bustyer - 1 tsp., walnuts - 2.5 glasses, small grinding sugar - 2.5 glasses, vanillin, cardamom , Cinnamon, Honey - 50 g
Soften 200 g of butter, add an egg, sour cream, mix, connect with flour, pour a baking powder. To knead the soft dough, send to the fridge. Quarters of walnuts (24 pcs.) To postpone for the decoration, the rest are crushed. Add 1.5 cup sugar and spices. Chilled dough is divided into four parts, roll out into a subtle layer. Divide the stuffing into three parts, lay out the dough layers into a lubricated form, mocking them with stuffing. Select the top layer on the portion pieces, cutting parallel lines with a knife, without cutting at the same time the bottom layer of the test. Make some more cuts to get rhombus. Grease the surface with a yolk mixed with 1 tbsp. l. cold water, in every rhombus stick the nut. Place a form with a blank in the oven, heated to 200 ° C. It is 15 minutes later, to "update" cuts, pour 100 g of melted butter, get into the oven for 35-40 minutes. Swift syrup: bring water to boil (150 ml), add 1 cup of sugar, cook to easy thickening, cool. Mix with a portion of honey and shedding a bucked Pahlav.
Calorie of one portion 338 kcal
Time for preparing 80 minutes
The level of complexity on a 10-point scale 8 points
For 6 persons:flour - 300 g, extruded yeast - 10 g, kefir - 350 ml, sugar - 5 g, margarine - 30 g, beans - 100 g, Barbus fat - 50 g, onion - 50 g, oil - 100 g, salt , Pepper
To sift the flour, pour out a hill on the table, pour kefir, put soften margarine, salt, yeast, sugar. To knead the dough and put in a warm place for 2-3 hours. Wash the exhaled beans, cook until complete readiness, spill, lean on the colander. Skip through a meat grinder, add finely chopped curd fat and finely chopped onions. Salt, pepper, mix. The finished dough is divided into two parts, roll out 0.5-1 with a thickness of 0.5-1 cm. Put the middle of one tortillas, to dissolve it so that 3-4 cm remains to the edges, cover the second cake. Wrap the edges of the pellets to the middle, to protect. Put the pie in a slightly heated frying pan, lubricated with fat and flourished. Make in the middle of an incision and put in the oven, heated to 210-230 ° C. Bake for 15-20 minutes. Serve, lubricating oil.
Calorie of one portion 160 kcal
Time for preparing 4 hours
The level of complexity on a 10-point scale 6 points
Photo: iStock.com/gettyimages.ru.
Nowadays, difficult to find a person who would not love Caucasian dishes. Recipes that we have collected for you in this article will help you prepare in eastern style. Do not forget about the popular Caucasian pastries that you can easily comprehend yourself in your kitchen.
If you try this amazing dish at least once, then fall in love with his taste. The menu cannot be imagined without this unique baking, and if you learn how to cook it yourself, your loved ones will be grateful to you. Recipe:
Ready dish Lubricate butter and serve to the table. Seta pies are prepared with different fillingsBut always in odd quantities. Therefore, to please close, surprise them with fragrant treats with meat or chicken.
Caucasian dishes prepared with their own hands and in their kitchen will make your usual menu more diverse. And for juicy and delicious cheese pies, your loved ones will say a separate "thank you." How to cook Khachapuri:
Khachapuri can be baked in the oven or on a dry frying pan without adding oil. Before serving, smear the cake with butter. If you have a filling left, then lubricate the surface of the finished cake. After that, put baking into the preheated oven for another few minutes. Cut the treat to the portion pieces and call close to the table.
Without this satisfying snack, it is impossible to present the traditional Caucasian feast. Add it to it cut from fresh vegetables, soft bread and fragrant greens, and will be a rich dinner for the whole family. Recipe:
Kitchens are distinguished by a bright taste due to their composition of spices and fresh greenery. Prepare such a dish very easy:
Before serving, season with sharp pepper.
If you want to cook it tasty dish, carefully read our recipe:
Like other delicious meat dishes, chakhokhbils should be served to the table with hot with plenty of fresh vegetables.
Caucasian dishes firmly entered our lives, and Shawarma has long become native to our fellow citizens. We regularly buy it in stores, tents and attractive stalls. However, if you decide to pamper yourself with a delicious delicacy, it is better to prepare it yourself. Moreover, the recipe for its cooking is very simple:
You can prepare this dish for a picnic or cottage. If you attract your guests to this process, everyone can create a unique dish to their taste.
Popular Caucasian dishes whose recipes we describe in our article are known since childhood every Russian. However, they often differ in the method of preparation, and each cooking tries to bring something new to it. This is especially true of a kebab, which everyone prepares in its own way. We suggest you try to prepare it in the following way:
Prepare a kebab on an outdoor with a grid or skewers.
We hope that you will like Caucasian dishes, whose recipes we have described in this article.
Abasinskaya cuisine
And a festive feast, and the usual marital meal of abazines strictly obey certain rules of etiquette. Guests and family members are seated at the table in a strictly defined order, taking into account age and position, dishes are served in the same manner.
Abkhaz cuisine
In the Abkhaz cuisine, a small variety of products. These are mainly eggs, meat, fish, dairy products, fats, vegetables, fruits, corn, beans, walnuts. Soups in the diet of Abkhaz are practically absent. Food they eat not fat. Vegetables are used for garnings and salads. Fresh and salted vegetables are served to meat dishes.
Adygei cuisine
Food of Adygi took sitting on stools at low tables with three legs. Kitchenware included a wooden, clay or copper bowl or plate, copper or chinar tray, knives with horny handles, wooden knives.
Azerbaijani cuisine
It should be noted that in Azerbaijani cuisine, like in one other of the Kukanaz kitchens, spices and all kinds of greenery are widely applied: Gorky pepper, pepper, cinnamon, carnation, dill, parsley, ginger, kinza, mint, Sumy (Barbaris in Powder) , Reagan, Tmin, Kiavar, as well as purely national spices like Saffron, Fennel, Anis, bay leaf, coriander.
Armenian cuisine
Armenian cuisine is one of the oldest cuisines in Asia and the most ancient in the Transcaucasus. Her characteristic features have developed, at least for the millennium BC, during the formation of the Armenian people and are maintained in many ways for more than three thousand years to the present day.
Georgian cuisine
Georgian cuisine dishes are very popular in Russia and beyond their limits due to their peculiar taste and sharpness. For this national cuisine, a large number of seasonings and spices are characterized by: fragrant and bitter pepper, garlic, cumin, kinza, mint, tarragon, chamber, parsley, dill, Tarkhun, Reggan, celery.
Dagestan cuisine
Modern Dagestan cuisine, enriched with the achievements of civilization, is impossible to describe, and there is no point. Many dishes that have been used in the days of celebrations or when guests came, entered the everyday menu of each family.
Kabardino-Balkarian cuisine
The most characteristic dishes are fried, stewed and boiled meat and a bird. Tuzluk is always served to boiled meat foods - a sauce from the diluted ishran or a broth of crushed garlic. From other sauces are preparing mainly sour cream.
Karachai cuisine
Since ancient times, the people of Karacha are famous for their hospitality. Any traveler, getting into the house of the Highlander, could have dinner and only then talk about business. In Karachay, the first and second dishes are mainly prepared from lamb, less often beef and poultry. This is explained by the fact that the Karachai population lives in mountainous areas and for the most part Sheep breeds.
Kurdish cuisine
Kurdish cuisine is distinctive and has its own national flavor. The culinary art of Kurds enjoys unchanged popularity among other nations, and many Kurdish dishes entered national cuisine of neighboring countries. In turn, some dishes of neighbors received wide use In the Kurdish environment
Nogai cuisine
Centuries the current nomadic life put an imprint on national cuisinenot distinguished by a great variety. Most often prepare meat dishes: beef, lamb, poultry, animal products.
Ossetian cuisine
Ossetian cuisine is traditional in Ossetian - nomads, who since ancient times settled near the Caucasus. This nation has its unsurpassed and incomparable feature in food, which will be discussed in this article.
Caucasian cuisine consists of Armenian kitchens, Azerbaijan and Georgia with many common characteristic features. In traditional recipes of these countries, many vegetables, greenery, seasonings, meat and necessarily red wine are applied. They even far from these states are known to Lulle-Kebab and Lobio, Khachapuri and Satzivi.
Caucasian cuisine widely uses in his recipes different kinds meat. Most often, the cook is put in dishes Veal, lamb and beef. Moreover, the meat is crushed by a manually with a knife.
A special place among the traditional dishes of the peoples of Azerbaijan, Armenia and Georgia occupies a kebab. It is a kind of business card of the Caucasus. There are many recipes, with which you can cook this dish. The kebab on the table is necessarily served in a large number of vegetables and a variety of herbs.
Caucasian cuisine is widely known dense and tasty soups. Many are familiar with many and tanning broths. Especially popular Soup Harcho Georgian peoples, as well as Azerbaijani Kyufta-Bozbash and Piti.
Traditionally, Caucasian cuisine is famous for its pilaf. The main ingredient in the preparation of this dish is meat. However, instead of it, berries, fish, vegetables or other products are used instead of chefs.
Kitchens of the Peoples of the Caucasus are notable and its desserts. The main ones are sherbet and casinaks, Rakhat-Lukum and Pakhlava. Ossetian cakes, open pasties, meat in Tsakhton sauce and kebabs are very popular.
The meal of the nations living in the Caucasus largely depends on the climatic features of the region. Morning begins with easy meal. Day meal is a bit denser. The evening table serves acute and oily food. After all, it is for dinner who are going to together relatives, friends and neighbors.
Caucasian cuisine, recipes with photos of which appetite appetite will delight you with beautiful soups, kebabs, sauces and desserts. The traditional dishes of the peoples of Armenia, Azerbaijan and Georgia will be a real highlight of your