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Caucasian Cuisine
The following dishes and beverages are part of the cuisine of the Caucasus, including Armenia, Azerbaijan, Georgia (country), Georgia and the North Caucasus. Traditional dishes Cheese * Ashvlagwan ''(Ашвлагуан)'' — Abkhazian cuisine, Abkhaz smoked cheese, similar to sulguni. * Chanakh ''(չանախ)'' — Armenian brined cheese with a sharp, salty flavor and dense texture * Chechil ''(Չեչիլ)'' — String (often smoked) cheese, made in Armenia. * Circassian cheese, Adyga kwae ''(Адыгэ Къуае)'' — Mild cheese, made in Circassia. * Chkinti' ''(ჭყინტი)'' — Salty and "juicy" cheese made originally in Imereti. * Dambalkhacho ''(დამბალხაჭო)'' — "Rotten" cheese made in Pshavi and Mtiuleti. * Guda ''(გუდა)'' — Cheese made from sheep milk in Tusheti. Its preparation takes 20 days. * Earon tsykht ''(Ирон Цыхт)'' — Cheese made in Ossetia. * Kanach panir ''(կանաչ պանիր)'' — Mold-ripened Armenian c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shashlik
Shashlik, or shashlyck ( ''shashlyk''), is a Dish (food), dish of skewered and grilled cubes of meat, similar to or synonymous with shish kebab. It is known traditionally by various other names in the Caucasus, Eastern Europe and Central Asia, and from the 19th century became popular as ''shashlik'' across much of the Russian Empire and nowadays in former Soviet Union republics. Etymology and history The word ''shashlik'' or ''shashlick'' entered English from the Russian language, Russian , of Turkic languages, Turkic origin. In Turkic languages, the word ''shish'' means skewer, and ''shishlik'' is literally translated as "skewerable". The word was coined from the ' ('Spit (cooking aide), spit') by the Zaporozhian Cossacks and entered Russian in the 18th century, from there spreading to English and other European languages. Prior to that, the Russian name for meat cooked on a skewer was ', from ', 'spit'. Shashlik did not reach Moscow until the late 19th century. From then on, i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ossetia
Ossetia ( , ; or , or , ) is an Ethnolinguistics, ethnolinguistic region on both sides of the Greater Caucasus Mountains, largely inhabited by the Ossetians. The Ossetian language is part of the Eastern Iranian languages, Eastern Iranian branch of the family of Indo-European languages. Most countries recognize the Ossetian-speaking area south of the main Caucasus ridge as lying within the borders of Georgia (country), Georgia, but it has come under the control of the ''de facto'' government of the Russian-backed South Ossetia, Republic of South Ossetia – the State of Alania. The northern portion of the region consists of the North Ossetia–Alania, Republic of North Ossetia–Alania within the Russian Federation. Recent history * 1774-1830 – Expansion of the Russian Empire on Ossetian territory. * 1922 – Creation of the South Ossetian Autonomous Oblast, South Ossetian autonomous oblast. North Ossetia remains a part of Russian Soviet Federative Socialist Repub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tel Panir
Tel panir (, ), also known as husats panir (), is a traditional Armenia Armenia, officially the Republic of Armenia, is a landlocked country in the Armenian Highlands of West Asia. It is a part of the Caucasus region and is bordered by Turkey to the west, Georgia (country), Georgia to the north and Azerbaijan to ...n cheese, made from strained and fermented milk.Թել պանիր, թելքաշ պանիր, թել-թել, թելի ձև ունեցող պանիր: Թելպանիր, թել-պանիր - երեսը քաշած և թթվեցրած կատից պատրադստված պանրի տեսակ, որի զանգվածը թելանման հյուսվածքից է կազմված՝ կաժ պանիր, գաժ, հուսակ, չեչիլ պանիր:Tel panir, string cheese, thread cheese, cheese in the shape of threads, - a type of cheese made from strained and fermented milk, whose mass consists of thread-like texture – such as Kaj cheese, Gaj cheese, Husak cheese, Chechil cheese. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ingushetia
Ingushetia or Ingushetiya, officially the Republic of Ingushetia, is a republic of Russia located in the North Caucasus of Eastern Europe. The republic is part of the North Caucasian Federal District, and shares land borders with the country of Georgia to its south; and borders the Russian republics of North Ossetia–Alania to its west and north and Chechnya to its east and northeast. Its capital is the town of Magas, while the largest city is Nazran. At 3,600 square km in terms of area, the republic is the smallest of Russia's non-city federal subjects. It was established on 4 June 1992, after the Checheno-Ingush Autonomous Soviet Socialist Republic was split in two.Law of 4 June 1992Official website of the Republic of IngushetiaSocial-Economic Characteristics The republic is home to the indigenous Ingush, a people of Nakh ancestry. As of the 2021 Census, its population was estimated to be 527,220. Largely due to the insurgency in the North Caucasus, I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chechnya
Chechnya, officially the Chechen Republic, is a Republics of Russia, republic of Russia. It is situated in the North Caucasus of Eastern Europe, between the Caspian Sea and Black Sea. The republic forms a part of the North Caucasian Federal District, and shares land borders with Georgia (country), Georgia to its south; with the Russian republics of Dagestan, Ingushetia, and North Ossetia–Alania to its east, north, and west; and with Stavropol Krai to its northwest. After the dissolution of the Soviet Union in 1991, the Chechnya and Ingushetia in the Soviet Union, Checheno-Ingush ASSR split into two parts: the Republic of Ingushetia and the Chechen Republic. The latter proclaimed the Chechen Republic of Ichkeria, which declared independence, while the former sided with Russia. Following the First Chechen War of 1994–1996 with Russia, Chechnya gained ''de facto'' independence as the Chechen Republic of Ichkeria, although ''de jure'' it remained a part of Russia. Russian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cottage Cheese
Cottage cheese is a curdled milk product with a mild flavour and a creamy, heterogeneous, soupy texture, made from skimmed milk. An essential step in the manufacturing process distinguishing cottage cheese from other fresh cheeses is the addition of a "dressing" to the curd grains, usually cream, which is mainly responsible for the taste of the product. Cottage cheese is not Aged cheese, aged. Cottage cheese can be low in calories compared to other types of cheese — similar to yogurt; this makes it popular among dieters and some health devotees. It can be used with various foods such as yogurt, fruit, toast, and granola, in salads, as a dip, and as a replacement for mayonnaise. History Origin A popular story on the origin of cheese was taken from Homer's ''Odyssey'', in which the poet describes how the Cyclops, Polyphemus, made cheese by storing milk in animal stomachs. The enzyme rennin from the stomachs of nursing animals induces a coagulation process separating the curds f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mingrelia
Mingrelia or Samegrelo ( ka, სამეგრელო, tr ; ) is a historic province in the western part of Georgia, formerly known as Odishi. It is primarily inhabited by the Mingrelians, a subgroup of Georgians. Geography and climate Mingrelia is bordered by the secessionist region of Abkhazia to the north-west, Svaneti to the north, Imereti to the east, Guria to the south and the Black Sea to the west. Administratively, the historic province of Mingrelia is incorporated joined with the northern part of the neighboring mountainous province of Svaneti to form the Samegrelo-Zemo Svaneti region, the capital of which is Mingrelia's main city, Zugdidi.Tim Burford As it is the case with most Black Sea coastal areas of Georgia, Mingrelia's climate is subtropical with frequent rains. The coastal areas have many marshlands despite the Soviet Georgian authorities' efforts to dry them up. These marshlands contain many rare birds and animals not found in other parts of the coun ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sulguni
Sulguni ( ka, სულგუნი, სულუგუნი ''sulguni, suluguni''; ''selegini'') is a brined Georgian cheese from the Samegrelo region. It has a sour, moderately salty flavor, a dimpled texture, and an elastic consistency; these attributes are the result of the process used, as is the source of its nickname "pickle cheese". Its color ranges from white to pale yellow. Sulguni is often deep-fried, which masks its odor. It is often served in wedges. Sulguni is patented by Georgia since 24 January 2012. A typical sulguni cheese is shaped as a flat disc, 2.5 to 3.5 centimeters thick. It weighs and contains 50% water and between 1% and 5% salt. Dry fat content averages 45%.Gudkov, p. 296. Sulguni is produced only of natural ingredients: normalized cow milk by clotting by rennet with pure cultures of lactic bacteria. Etymology The name is etymologized as (''selegini''). A folk etymology posits that the name ''sulguni'' comes from two Georgian words: ''suli'' ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Qatiq
Qatiq is a fermented milk product from the Turkic countries. It is considered a more solid form of yogurt than ''ayran''.''Food on the Move'' (ed. by Harlan Walker). Oxford Symposium, 1997. . Page 245. In order to make qatiq, boiled milk is fermented for 6–10 hours in a warm place. Sometimes red beets or cherries are used for colouring. The product may be kept in a cool place for two or three days. If stored longer, it will turn sour; it may still be added to high-fat soups, though. The '' chalop'' soup is made from qatiq in Uzbekistan. When sour milk is strained in a canvas bag, the resulting product is called suzma. Dried suzma, or kurut, is often rolled into marble-size balls. In Bulgaria, ''katǎk'' is a spread that has the consistency of mayonnaise. See also * Cacık – a cognate name applied to another dish in Turkey and some neighbouring countries * List of dairy products * List of yogurt-based dishes and beverages This is a list of yogurt-based dishes and b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Artsakh (historical Province)
Artsakh (, ) was the tenth province (''nahang'') of the Kingdom of Armenia (antiquity), Kingdom of Armenia from until 387 AD and afterwards made part of the Caucasian Albania (Sasanian province), Caucasian Albania, a subject principality of the Sasanian Empire, following the Peace of Acilisene. From the 7th to 9th centuries, it fell under Arab control. In 821, it formed the Armenian principality of Khachen and around the year 1000 was proclaimed the Kingdom of Artsakh, one of the last medieval eastern Armenian kingdoms and principalities to maintain its autonomy following the Turkic invasions of the 11th to 14th centuries. Name Cuneiform inscriptions left by Urartu, Urartian kings mention a land or lands called ''Ardakh''/''Adakh'', ''Urdekhe''/''Urtekhini'', and ''Atakhuni'', which some scholars identify with Artsakh. When speaking about Armenia in his ''Geography (Strabo), Geography'', the classical historian Strabo refers to an Armenian region which he calls "Orchistene", ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Syunik Province
Syunik (, ) is the southernmost province of Armenia. It is bordered by the Vayots Dzor Province to the north, Azerbaijan's Nakhchivan Autonomous Republic exclave to the west, Azerbaijan to the east, and Iran to the south. Its capital and largest city is the town of Kapan. The Statistical Committee of Armenia reported its population was 141,771 in the 2011 census, down from 152,684 at the 2001 census. Etymology Syunik was one of the 15 provinces of the Kingdom of Armenia. The early Armenian historian Movses Khorenatsi connected the name of the province with Sisak, a descendant of the legendary Armenian patriarch Hayk and supposed progenitor of the ancient Siunia (or Syunik) dynasty, which ruled Syunik from the first century BC. However, historian Robert Hewsen considered Sisak to be a later eponym. Historian Armen Petrosyan suggested that Syunik is derived from name of the Urartian sun god Shivini/Siwini (itself a borrowing from the Hittites), noting the similarity ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Motal (cheese)
Motal (, ) is a traditional Armenian brined cheese, typically made from sheep's milk or a mixture of sheep's and goat's milk. It is characterized by its aging process in ''tki'' (), which are leather containers made from sheep or goat hides. Motal is regarded as one of the highest-quality cheeses, comparable to French Roquefort and Italian Parmesan. Characteristics Motal is a fatty, crumbly white cheese with no rind or external coating. During production, aromatic herbs—most commonly wild thyme—may be added to the curd, giving the cheese its distinctive aroma. The aging process lasts three to four months in cool environments. The finished cheese typically takes the form of irregularly shaped masses weighing between 20 and 25 kilograms. In industrially produced versions, fat content ranges from 30% to 40%. Production Traditionally, Motal is made from whole sheep's milk or a mixture of sheep's and goat's milk. In some cases, partially skimmed milk with added curd is used. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
