Caucasian cuisine - conventional concept that refers to the kitchen several countries: Georgia, Azerbaijan and Armenia. Cuisines Caucasian countries have common features, such as eating large amounts of fruits, vegetables, fresh meat and wine. There have kitchens Caucasian states are also significant differences.

Key Features

An excellent climate, mild winters and long summers, plenty of edible plants - all contributed to the development of Caucasian cuisine. In the Caucasus, drink a lot of natural wine, eat lots of vegetables and meat, and many dishes of Armenian, Azerbaijani and Georgian cuisine is very similar, differing only in name.

Shish kebab and pilaf khinkali and kharcho, adjika Adjika: passionate seasoning   and bozbash - these names mellifluous even those gourmets who have never been in the Caucasus. Caucasian dishes - a spicy dishes with the freshest ingredients, always delicious and flavorful.

Interestingly, Caucasian dishes are often confused with the Central Asian, but they have many differences. Often this confusion is due to similar names: for example, rice is prepared in the Caucasus and Central Asia, although the technology of preparation is significantly different.

Armenian cuisine

Kitchen Armenia - the oldest in the region. Technology of preparation of the majority of national dishes quite laborious. A very common dishes and stuffed crushed into a puree of meat: they can take a lot of preparation time. For example, some traditional sweets can be prepared within two weeks - various operations follow one another, and finally obtained the original dish with an interesting taste. Usually dish undergoes several types of treatment, but in general, dominated by quenching (meat and poultry) and pripuskaniya (for fish). Also, meat is often cooked on an open fire.

Vegetables in Armenia, eat a lot: fresh, salted, pickled or marinated vegetables accompany every meal. In addition, be sure to add vegetables to soups and main dishes. Often used as additives and fruits, especially acidic - lemon, pomegranate, plum, dogwood. At the same time independent of vegetable dishes in Armenian cuisine Armenian cuisine   very few, mostly plant material combined with meat, fish, poultry and mushrooms.

Cooking is traditionally used in Armenia are usually clarified butter from yogurt, sour taste different. Vegetable oil (sesame, sunflower or olive) used less often - usually for cooking fish or vegetables.

Georgian cuisine

The continued existence of Georgia at the crossroads of different religions and cultures is reflected in the cooking: it tolerant to the very different raw food. Thus, in the Georgian cuisine is equally willing to use popular in eastern lamb and pork favorite in the West. In addition, there is happy to eat beef and poultry.

It is believed that the Georgian dishes are always sharp. This is not quite true. It is much more correct to call Georgian cuisine is not spicy, but spicy. In this region, the most widely used different herbs (basil, cilantro, tarragon, mint, savory, garlic), both fresh and dried. Fresh herbs, however, prevail. Occupy an important place in Georgian cuisine and nuts: they are added not only in confectionery, but in the main courses, salads and even soups.

Georgia has for centuries been the development of livestock, and traditional Georgian table is unthinkable without these products, such as yogurt (sour milk) and a variety of cheeses. Cheeses are prepared only pickle - in hot climates such method of preparation is optimal. Interestingly, the cheese is relatively rarely eaten in its natural form, but actively used to prepare various dishes: fried, boiled, baked in dough and on a spit.

Favorable attitude to the native Georgian sauces cuisine with French. This Caucasian sauces little resemblance to Europe: raw materials for their production are the berries, fruits, vegetables, herbs and nuts. As a basis commonly used acidic fruit or berry juices. Through the use of various sauces Georgian cuisine seems very diverse: the same dish literally transformed when to serve it with different sauces.

Azerbaijan cuisine

Azerbaijani cuisine formed under the influence of Iranian culinary traditions. From the kitchens of neighboring countries Azerbaijan has some important details. For example, the most popular meat in Azerbaijan - lamb, beef less often used, as well as poultry and game. At the same time they try to cook the meat just young, soft and suitable for roasting on an open fire. Often used in the preparation of meat acidic juices.

Fish occupies a place of honor Azerbaijani menu. It is prepared on an open fire, baked, boiled on a steam bath, and even stuffed with fruits and nuts. Vegetables and fruits are very widely used, and in the part of the plant myasoovoschnyh dishes usually prevails. Interestingly, the vegetables in Azerbaijan prefer to eat fresh, but not as salty or sour. Furthermore, practically no use roots.

Contrary to the popular conception of the Caucasian cuisine, Azeri cuisine Azerbaijan cuisine   is hardly acute that even the spices are used sparingly, preference is given to various greens, herbs. Salted dishes are usually quite sparingly. But fruits and nuts, then love and is added to many dishes, not just sweets.

Azeri plov little resemblance to a more famous Uzbek rice and meat is always cooked separately and join just before serving. Options pilaf very much, this dish is often added to fruit.

Azerbaijani sweets assortment is very wide: it is sweet sorbets and various pastries from the pastry and nut cookies and halva. All these delicacies are served for tea, which is very popular in Azerbaijan.

Maria Bykov