The abkhazian

The very mention of the name "Caucasus" evokes our associations with something incomprehensible, mysterious, but surprisingly interesting and attractive. Therefore, Caucasian cuisine also causes conflicting feelings in us. And it is not for nothing that it is believed that "a person is what he eats. " We will try to penetrate the secrets of the mysterious Caucasian soul, in particular, its Abkhaz part.

The Caucasus is famous for its traditions, including culinary ones. Each cuisine of the peoples of the Caucasus has its own characteristics. There are many of them in Abkhaz cuisine. Abkhazia is famous for its mild climate and fertile soils, which undoubtedly left its mark on the gastronomic preferences of the inhabitants of this country.

The main product grown in Abkhazia is corn. In addition to corn, Abkhazia is famous for its wines and beekeeping products. Abkhaz cuisine can be very conditionally divided into flour dishes and so on. It is worth saying that, in comparison with their neighbors, the inhabitants of Abkhazia eat relatively little meat, which, however, does not negatively affect the variety and number of recipes for Abkhaz cuisine. The abundance of plant products makes Abkhaz cuisine not only tasty, but also surprisingly healthy and contributes to the famous Caucasian longevity.

It is worth talking about key dishes related to Abkhaz cuisine. First of all, this is mamalyga. Abkhazians consider mamalyga to be the national dish of their cuisine, which greatly annoys Moldavians and Romanians who hold the opposite opinion. Mamalyga in Abkhazia is called "abysta, " and not a single feast can do without it, and an ordinary meal too. If you figure it out, then mamalyga is corn porridge, which is cooked without adding salt.

The basis of mamalyga is corn flour, sometimes corn cereals are added. The consistency of mamalyga is quite thick, so traditionally it is served on wooden planks and eaten with your hands. Usually salted suluguni cheese is served with mamaliga, because fresh abysta is not so tasty, and cheese compensates for the lack of salt.

In the recipes of Abkhaz cuisine there are many varieties of mamalyga. For example, mamalyga on milk with cheese, mamalyga is less thick with the addition of nut butter, as well as mamalyga filled with fermented milk cheese. No wonder, the main product of agriculture in Abkhazia is corn. In addition to mamalyga, ahampal is made from corn flour, which is boiled bread, as well as corn flour - a necessary ingredient in the Abkhaz halva.

No less, and perhaps a more important part of Abkhaz cuisine is Ajika. The value of this product can be judged by the fact that hospitality sounds Abkhazian as "achejika" and means "bread-ajika" (compare with the Russian version of "bread-salt"). Almost every Abkhaz family keeps their traditional recipe for making Ajika. Of course, their basis is the same, but subtleties still exist, for example, in the presence or absence of certain spices, as well as in their quantity.

The base product for making ajiki is red pepper. As a rule, garlic, coriander and other spices are added to the ajika, so widespread in the recipes of Abkhaz cuisine. By tradition, all this is rubbed and salt is added in the final. Ajiku can be stored for quite some time and even at room temperature. It is served to almost all dishes, and as a separate dish ajika is incomparable.

Milk in Abkhazia is drunk mainly by cow, goat. The tradition of drinking buffalo milk is gradually leaving. As for milk-based dishes, here the leader is matsoni - a delicious fermented milk drink, which, however, according to most sources, has Georgian roots.

It is impossible not to mention the cheeses, which also form the basis of Abkhaz cuisine. They are represented here in an amazing variety. These are suluguni, ashvadza (fermented milk cheese), smoked, and bourgeois cheese. Home cottage cheese is very popular in Abkhazia.

From meat, Abkhazians prefer beef, a little less often lamb and goat. Despite the prolonged dominance of the Ottoman Empire, and the Muslim faith, respectively, over Abkhazia, pork is eaten in this country. Chicken meat is also popular with Abkhazians.

Of course, it is difficult to imagine recipes for Abkhaz cuisine without numerous types of greens. And here basil and coriander are among the leaders.

In conclusion, we can make an unambiguous conclusion that any dish of Abkhaz cuisine will give pleasure and make an indelible impression.