What can be cooked from squid: quick and tasty

Caucasian kitchen- the concept is rather conventional. The region of the Caucasus Mountains is home to a large number of peoples, whose cuisine has many common features. Caucasian cuisine is primarily meat, vegetables, herbs, spices and red wine. The names of many dishes Caucasian cuisine they are well known even to those who have never been to the Caucasus, since they simply adore this national food in Russia.

Dishes are generally inherent in the elegance of taste, satiety and a special ritual of cooking and eating with the obligatory abundance of herbs, spices, and delicious drinks are united by the collective name of the traditional dishes of the peoples inhabiting the Caucasian area.

Nature has generously endowed this region - this is fertile arable land, a lot of sun, noble mountains with an abundance of fragrant herbs, fragrant gardens and vineyards... Therefore, Caucasian cuisine is a real national treasure, unlike others, because it combines the secrets of various dishes.

All dishes are very appetizing, juicy, hearty, with their own unique flavor and original recipes. This is a well-known barbecue, delicious pilaf, satsivi, shurpa, dolma, khinkali, kebabs, khachapuri - the list goes on and on. And of course, one cannot help but pay attention to the unimaginable an abundance of various sauces, spices and famous aromatic wines... Magical unique recipes are given to us by peoples who are well versed in food and know how to cook it. Colorful culinary ideas are loved and in demand far beyond the Caucasus.

In this review, we have selected five famous Caucasian dishes and collected their classic recipes.

To start cooking real and delicious kebab, you must first choose the right meat. What kind of meat should I buy? Someone only loves lamb, others do not eat pork, and still others eat any meat. Pork is great for a good barbecue, not very fatty, only fresh and not frozen. How much pork to take for the best result? Take your neck.
Ingredients for pickling - at the rate of 3-4 kilograms. The main secret of marinating kebabs is not what ingredients to put there, but in what sequence.

Ingredients:

• Salt (about 4-5 tsp)
• Coarsely ground black pepper
• Coriander is cilantro. 15-20 peas. They need to be crushed in a mortar, first lightly fried. If the coriander is already ground: slightly more than half a teaspoon
• Basil - as much as ground coriander, 1/2 teaspoon
• Thyme - aka Thyme per kilogram - one, two pinches

• Zira. A very specific seasoning, a little less than half a teaspoon will be enough. Zira, very specific in taste, so be careful about its quantity
• Bay leaf, a couple of pieces
• Red pepper, paprika. Ground, sweet. You can have a teaspoon without a "slide". It will give a slightly desired flavor and a beautiful color when fried. Want to add spice? One clove of crushed garlic, add hot, chilli pepper, but attention, the taste of the meat can be greatly interrupted, everything is necessary in moderation
• Onions - 5-6 onions
• Sunflower oil - 5-6 tablespoons

Mix everything, add half a lemon. The meat should be marinated for several hours, after which the kebab should be fried on the grill.

Ossetians have been baking their traditional pies with various fillings for thousands of years. The shape of the pies is usually round, about 30-35 cm in diameter.

The name of the pies can be different, depending on the type of filling :

• Walibah, h (b) iri, khabizjyn (singular) - cheese pies
• Kartofdzhyn - pies with potatoes and cheese
• Tsakharajyn - pies with chopped beet leaves and cheese
• Kabuskadzhin - pies with chopped cabbage and cheese
• Fydjyn - pies with minced meat (usually beef)
• Davondzhyn - pies with chopped wild garlic leaves and cheese
• Nashjin - pies with chopped pumpkin and cheese (buys and without)
• X (b) adurdzhyn - pies with beans

In different regions of Ossetia, there may be other variations of the filling.

Ingredients:

For the test:

• Wheat flour - 500 g
• Sugar - 50 g
• Salt - 60 g
• Yeast (better live) - 50 g
• Water - 1.5 l

For filling:

• Beef (brisket) - 450 g
• Onion - 2 medium onions
• Garlic - 3-5 teeth

Preparation:

• Prepare dough- mix one and a half liters of warm water, yeast, salt and sugar. Let it brew for 10-12 minutes
• Mix flour and dough so that the dough is sufficiently elastic and not too hard. Add a little sunflower oil at the end to prevent the dough from sticking to your hands.
• Pass the meat through a meat grinder, do the same with garlic and onions. Add salt and pepper to the mass to taste
• Put out the dough on the table, roll out a little and put the filling in the middle. Then close it on top with the edges of the dough. Then roll it out to a thickness of two and a half centimeters. Place the cake in a cast iron skillet or baking dish (approx. 32 centimeters in diameter). Bake in the oven for 10-15 minutes at 300 degrees. When serving, brush with a little butter

To cook real khinkali, you need to follow a few rules. Firstly, it is advisable not to scroll the meat through a meat grinder, but finely chop it: chopped meat will give more natural juice when cooking, and this is the most valuable part of the dish. In addition, the minced meat should not be dry; you need to add a little water to it and stir thoroughly. Kneading the dough for khinkali by hand is difficult, since it should turn out to be dense and elastic, so if there is a kneader, it is better to use it.

The more folds on the tail, the more solid khinkali are considered: ideally there should be 19 folds, but often there are about 10. The number does not affect the taste, but speaks of the professionalism of the cook.

You need to eat khinkali with your hands: take it by the tail, turn it over, bite through a small hole and first drink the juice, and then take a bite.

Ingredients:

Ground meat:

• Veal - 1 kg
• Onion - 200 g
• Chili peppers - 10-12 gr
• Salt - 10-15 gr
• Black pepper - 3-4 gr
• Fresh cilantro - 5 g
• Water - 100 g

Dough:

• Flour - 2 Kg
• Water - 650 ml
• Sunflower oil - 20-30 gr
• Salt - 20 g

Preparation:

Dough. Pour flour, salt into a deep container and start kneading, gradually adding water and sunflower oil. After the mass becomes homogeneous and elastic, mold it into a lump, cover with cling film and leave for 20 minutes.

Ground meat. Finely chop the meat. Cut the onions into small cubes, finely chop the chili and chop the cilantro. In a deep bowl, combine meat, onion, chili, cilantro, mint, salt and pepper. Add water and mix thoroughly (the consistency should be liquid, but homogeneous).

Roll out the dough into a sausage with a diameter of about four centimeters and cut it into pieces of three to four centimeters. Blind each piece into a ball, and then, sprinkle with flour, roll it into a thin cake three millimeters thick. Roll out the same ball at least ten times to make the dough more elastic.

Put about 50 gr. minced meat in the middle of a thin cake and, lifting the edges of the dough up, roll them up in a circle with an accordion: with one hand, clamp the dough, and with the other, collect the folds. Press the resulting tail and cut off the excess top with a knife. Slightly stretch the khinkali so that after cooking the juice from the meat inside remains below.

In a salted pan twist boiling water with a spoon with a funnel, lower the khinkali into its center, scroll once (so that the khinkali do not stick to each other for sure) and leave to cook for seven to nine minutes.

(kebab in Persian "fried meat") - an oblong cutlet fried on a skewer.

Traditional lula kebab prepared from lamb and onions. In this case, the lamb should be quite fat, and a lot of onions will be required. Unlike cutlets, no eggs or bread are placed in kebabs. Only spices are added to meat with onions: pepper, basil, cilantro, garlic.

For cooking lula kebab lamb must be passed through a meat grinder and rubbed with hands for a very long time, throwing it with force on the table. The minced meat should become viscous so that it stays on the skewers and does not fall apart on the grill. It is very important to knead the minced meat well - it also depends on how tender the meat will be.

So that the minced meat made without bread and eggs does not fall apart during frying, it must first be beaten off, that is, with force to hit the entire mass of minced meat on the table for 8-10 minutes.

Ingredients:

• Lamb - 1 kg
• Onions - 4 pieces
• Fat tail fat - 100 gr
• Basil - 1 tsp

Cooking method:

• Peel the onion, chop together with half of the bacon in a meat grinder
• Wash the lamb, cut into pieces and also grind in a meat grinder. Add a mixture of onion and bacon, once again pass everything together through a meat grinder
• Season the minced meat with spices and basil. Stir for 7-8 minutes. Then beat off properly, cover with cling film and refrigerate for 1 hour. Fashion sausages 12-14 cm long from minced meat, string on skewers. Fry over charcoal or a hot frying pan, turning constantly for 20 minutes. Plum sauce goes very well with lula kebabs.

Khachapuri

Adjarian khachapuri recipe

Ingredients:

• flour - 500 gr
• salt - 1/4 tsp
• warm milk - 1 tbsp.
• sugar - 1 tsp
• chicken egg - 8 pcs.
• vegetable oil - 2 tbsp. l.
• dry yeast - 1 sachet
• grated cheese (Adyghe or suluguni) - 250-350 gr
• butter - 100 gr

Preparation:

• Dough... Pour milk into a bowl, add salt, sugar, 1 egg, flour and yeast and mix well. Knead until a smooth and firm dough is obtained.
• Grease a saucepan with oil, transfer the dough into it and roll in oil, then cover with foil and put in a warm place for an hour. After an hour, crush the dough and put it back in the heat for half an hour.
• After half an hour, knead the dough and divide it into 6 equal parts according to the number of future khachapuri. We ivy the dough with our hands to make soft oval cakes, tighten the edges of these cakes so that the dough is thinner in the middle. Put grated cheese in the middle, wrap the edges and we form boats... Beat 1 egg and brush the edges with it

• We send the khachapuri to an oven preheated to 200 ° C for 25-30 minutes. Then we take out the khachapuri and drive an egg into the middle of each. We hold khachapuri with an egg in the oven, so that the protein is baked and the yolk remains liquid (don't miss this moment !!!), and get it out. Serve khachapuri hot, putting a piece of butter on top of each

Bon Appetit everyone!!!

Caucasian cuisine consists of the cuisines of Armenia, Azerbaijan and Georgia, which have many in common characteristic features... The traditional recipes of these countries use a lot of vegetables, herbs, spices, meat and always red wine. Even far from these states, lula kebab and lobio, khachapuri and satsivi are known.

Caucasian cuisine is widely used in its recipes different kinds meat. Most often, chefs put veal, lamb and beef in dishes. Moreover, the meat is chopped by hand with a knife.

Shish kebab occupies a special place among the traditional dishes of the peoples of Azerbaijan, Armenia and Georgia. It is a kind of visiting card of the Caucasus. There are many recipes with which you can prepare this dish. A large amount of vegetables and various herbs are necessarily served on the barbecue table.

Caucasian cuisine is widely known for its thick and delicious soups. Many are familiar with rich broths. Especially popular is the soup kharcho of the Georgian peoples, as well as the Azerbaijani kufta-bozbash and piti.

Traditionally, Caucasian cuisine is famous for its pilaf. The main ingredient in this dish is meat. However, chefs often use berries, fish, vegetables or other foods instead.

The cuisines of the peoples of the Caucasus are also remarkable for their desserts. The main ones are sherbet and kazinaki, Turkish delight and baklava. Ossetian pies, open chebureks, meat in Tsakhton sauce and barbecue are very popular.

The diet of the peoples living in the Caucasus largely depends on the climatic characteristics of the region. The morning starts with a light meal. The afternoon meal is a little denser. Spicy and fatty foods are served at the evening table. After all, it is at dinner that relatives, friends and neighbors gather together.

Caucasian cuisine, recipes with photos of which inspire an appetite, will delight you with wonderful soups, kebabs, sauces and desserts. Traditional dishes of the peoples of Armenia, Azerbaijan and Georgia will become a real highlight of your

Famous Caucasian pastries

Caucasian cuisine is no less varied than the Caucasus itself. Adjika, kebabs, vegetable dishes with spices and herbs have become part of our diet. And any housewife can pamper a family with traditional oriental pastries.

Khachapuri is a real masterpiece of Georgian cuisine. You can cook them in different ways: there are a huge number of different recipes in which the dough and filling are not repeated. In the variety of cooking techniques, you are sure to find one that will suit your liking.

What is Eastern cuisine without baking? Dough dishes according to the recipes of Caucasian culinary specialists are very popular all over the world.

Caucasian pastries can be sweet and salty, with honey, fruits, vegetables, various types of meat and fish. Almost every recipe contains a lot of herbs and herbs. There is always a lot of filling, it is juicy and very tasty.
Khychin, Ossetian pies, khachapuri with hundreds of different fillings - this is not the whole list of dough products for which the Caucasian cuisine is famous. Recipes have been passed down from generation to generation for millennia, each family has its own secret ingredient that makes baked goods unique. The serving of the pies is also unique - 3 pies are brought to the table as a tribute to water, sun and earth.

By the quality of the dough, it is easy to distinguish a skillful housewife from an inexperienced one. The better and thinner the dough is rolled, the more praise a woman deserves.
The amount of filling in the pies speaks of the generosity and hospitality of the owners. You will not find baked goods without filling in any house. Onions, cheese, mushrooms, lamb - everything that the owners of the house are rich in is served with tortillas.

It is not enough just to mix all the ingredients, for a successful result you need to put your soul into the dish and cook with love.

Baking of the Caucasus is not only flat cakes and pies. In this section of our virtual cookbook, you will find not only traditional Caucasian dough products, but also many original recipes, about the existence of which, perhaps, you will hear for the first time. It is enough to look into our section, and your feet will carry you to the stove, try to make pies according to new recipes.

Cuisine of the peoples of the Caucasus or the national Caucasian cuisine Is a collective concept that combines Abkhazian, Azerbaijani, Armenian, Georgian Lezgin, Ossetian, Chechen cuisine. Of course, each of them has its own dishes, but most of them are similar, like, for example, kebab. This dish is small pieces of pork or lamb, marinated and then fried on the grill. The principle of cooking is the same, the same marinades are different. They are very diverse.

The commonality of the previously listed Caucasian cuisines is that in each of them you will find appetizers, salads, first courses in the form of thick soups, second hot dishes, desserts, pastries, preparations for the winter. A similar pattern can be traced in the food products used. For example, meat is the basis of many dishes. The most popular is lamb, followed by goat and beef, as well as meat poultry... Pork is practically not used due to the religious factor. The thing is that many Caucasians adhere to Islam, which just imposes a ban (haram) on the consumption of pig meat. In addition, milk and dairy products are widely used. Sour milk and drinks based on it, as well as all kinds of cheeses, are quite popular. By the way, cheese making for the Caucasian peoples is an integral part of their traditional cooking. Also on the traditional Caucasian table you will see a wide variety of greens, as well as local seasonal vegetables. Another similar feature is the use of wheat flour for baking tortillas.

The peoples of the Caucasus jealously guard their traditions. So, for example, going to the Caucasus, you will see a tandoor more than once - a traditional brazier oven, in which a wide variety of dishes are prepared. Such a device has served faithfully for more than one hundred years, and will serve even no less!

Speaking about the cuisine of the peoples of the Caucasus, we would like to note that every year it is gaining popularity on a global scale more and more. Today, millions of people hear such names: kharcho, pilaf, lobio, satsivi, khachapuri, lula kebab and many others. And this is not surprising, because these dishes are not only unusual and oriental-spicy, but also very tasty!

If you are interested in the national Caucasian cuisine, then we suggest you get to know it better. To do this, you do not have to go to an expensive restaurant, or look for a suitable cafe. You can join the Caucasian cuisine without leaving your own home. It is enough just to use those recipes with photos that are given here! We hope that the dishes prepared by you will turn out in the best traditions of real oriental cuisine!

This article presents ten of the most popular dishes peoples of the Caucasus. Each of the peoples, most likely, has its own varieties of these dishes, somewhere even their own names of dishes and peculiarities of recipes. Therefore, dear readers, if you have anything to add, please share your knowledge in the comments.

There are many recipes and varieties of shurpa, as well as names (shorp, chorp, shorp, sorpa, chorba). In simple words shurpa is a soup with meat and vegetables and herbs.

Khychin is a national dish of the Karachais and Balkars and is a flat cake made of thin dough stuffed mainly with potatoes, cheese, herbs or meat.

Khinkal

Khinkal is a traditional Caucasian dish, pieces of dough (khinkalins) boiled in meat broth, served with broth, boiled meat and sauce.

Haltama - boiled pieces of custard flour dough cooked in meat broth, most often with beans. One of the most common Ossetian dishes.

Chudu (accent on the last letter) is one of the most common dishes in Dagestan. Miracle - these are closed small pies made of thinly rolled dough, with different toppings. It is very similar to cheburek, only it is fried in a dry frying pan without oil.

Chanakhi - in a word, roast; a dish of Georgian cuisine, which is lamb stewed in a clay pot with vegetables.

Shish kebab is a world famous dish that is cooked in different parts of the world. In the mountains of the Caucasus, this dish is relevant, since at high altitudes the pressure is lower and the water boils at more low temperatures... Under these conditions, cook the meat for a very long time. But you can fry deliciously, which, together with the right marinade, makes the Caucasian shish kebab one of the most delicious in the world.

Dolma (dalma, dulma, durma, tolma, sarma) is a dish consisting of stuffed vegetables or leaves (usually grape leaves), stuffed cabbage rolls in grape leaves. The filling is usually made with rice and may also contain boiled chopped meat.

Khachapuri is a Georgian flatbread with cheese.

Ossetian pie is an Ossetian dish, which is a flat cake stuffed with cottage cheese, cheese, potatoes, meat or herbs.