List of dishes from the Caucasus

Traditional dishes

Aubergine and pepper dolma

Bugleme - meat stew, served by the Mountain Jews
Dovga - yogurt (matsoni) soup cooked with a variety of herbs, rice and (optionally) chickpeas. Armenia's variant, with yogurt (matsun), barley and cilantro is called spas (pronounced suhpas), and is served hot or cold.^[1]
Khash
Kharcho - Georgian soup containing beef, rice, cherry plum purée and chopped walnut
Piti or putuk
Sorpa - spicy meat soup with a large variety of recipes. Usually it is made with fried meat (lamb or beef), fried vegetables (potatoes, onions, carrots, optionally tomatoes and peppers), and herbs; may also include chickpeas or other beans, as well as noodles, and fruits (apples, plums)
Balyk sorpa - fish soup, served mostly on the coast of the Caspian Sea

Chanakhi - spiced lamb stew with potatoes, tomatoes, aubergines and onions
Chakhokhbili - spiced chicken stew
Chiburekki
Chicken tabaka
Dolma or sarma - cabbage or wine leave rolls, aubergines, zucchinis, peppers, stuffed with rice or meat
Various kinds of flatbread pies such as khachapuri, chudu, khychiny, Ossetian pies. The flatbreads may be filled with meat, cheese, eggs, potatoes, pumpkin etc.
Ghapama - baked pumpkin stuffed with rice, dried fruits, nuts and honey
Harissa - meat and hulled wheat cooked a long time
Ker u sus - Veal, potato, peas
Küftə
Khinkali - dumplings that are either filled with meat, or quark
Lahmajun - meat sauce topped pizza-like flat bread, popular in Armenia
Lyula kebab
Manti- dumplings filled with meat
Plov
Shashlyk (Khorovats, Mtsvadi, Kebab)
- Shashlyk Tarki-Tau or Gharsi khorovats - shashlyk with vegetables wrapped in lavash, similar to the Levantine shawarma and the Turkish doner kebab

Adjika - spicy but subtly flavoured relish based on a boiled preparation of hot red peppers, garlic, and typical Caucasian herbs and spices
Matzoon or matsoni - fermented milk product, similar to yogurt
Kamats Matsun - Matsun that has been strained on a cheese cloth, becoming a much thicker sauce/dip
Narsharab/Nuri Doshab - pomegranate molasses
Satsivi - walnut sauce
Tkemali - sour plum sauce

Bottles of Georgian wine

Armenian coffee served in a Yerevan café

Beliaev, Edward; Oksana Buranbaeva (2005). Cultures of the World: Dagestan. Marshall Cavendish. ISBN 0-7614-2015-0.
Sami Zubaida, Richard Tapper. A Taste of Thyme: Culinary Cultures of the Middle East (2nd ed.). London & New York: Tauris Parke Paperbacks. ISBN 1-86064-603-4.
Irina Petrosian, David Underwood. Armenian Food: Fact, Fiction & Folklore. Lulu.com, 2006. ISBN 1-4116-9865-7.
В. В. Похлебкин. Национальные кухни наших народов. Москва: Пищевая промышленность, 1980. ISBN 978-5-9524-2783-9 (William Pokhlyobkin, Ethnic Cuisines of our Peoples. Moscow: Soviet Food Industry publishing house, 1980; Russian)

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