The caucasian

Peculiar and original dishes of Caucasian cuisine have long gained great popularity around the world. Many of them became international: take, for example, soup-harcho, kebab, chicken-tobacco or lula-kebab. The cuisine of the Caucasus is distinguished by its spicy and unusually savoury taste.

However, it should be borne in mind that Caucasian cuisine is the collective name for the national meals of several peoples who inhabit the Caucasian region. Armenians, Georgians, Azerbaijanis, Kazakhs are not all representatives of the Caucasus.

Some of the oldest gastronomic traditions in Asia are represented by Armenian cuisine. Here, the traditional cooking is manifested very multilaterally - in the technology of cooking, the use of old kitchen utensils, as well as the assortment of food products. For example, for the preparation of Caucasian dishes in Armenia, pottery is used along with a special type of hearth - tonir, which undoubtedly affects the taste of cooked food.

As for Georgia, here culinary preferences vary by region. Thus, Western Georgia is characterized by corn flour cakes - "Mchadi" and corn bread, while in the east of the country they prefer bread from wheat flour. However, the tolerance of Georgians for absolutely all types of meat does not prevent the local population from preferring beef and chicken.

Compared to meat dishes, fish consumption occupies a much modest place in Georgia, and this also applies to certain areas located near rivers. But various types of nuts are integral components in the recipes of Caucasian cuisine in this region. Walnuts and hazelnuts are most commonly used, but beech nut almonds are also not uncommon ingredients in Georgian dishes.

Unlike Georgian dishes, Azerbaijani cuisine is rich in fish, which is often prepared in a special way, developed, interestingly, for the main food products - meat and fruits. Here, fish are fried like lamb on a grill on an open barbecue fire, so to speak, cooked like kebabs. Very often it is served with nuts or fruits, smoked and baked in tyndyr.

The youngest Caucasian cuisine is Kazakh, dominated by meat and flour products. A classic example of national dishes is Beshbarmak and Et.

Modern cuisine in Kyrgyzstan as a whole depends on the season: in winter, dishes based on meat, flour and grain are prepared here, while in summer vegetable and dairy food prevails in the recipes of Caucasian cuisine in this area.

Despite such a variety and some distinctive features, Caucasian cuisine as a whole plays an important role for world cooking. It is there that food products, not quite familiar to a civilized person, are used, for example, horse meat. Their kitchen differs from others in its naturalness of components and cooking methods - basically, all dishes are usually cooked outdoors on a fire and with the help of improvised materials. Caucasians respect and appreciate their traditions very much, therefore, this also applies to cooking.