Abkhazian cuisine - 12 cooking recipes

This culinary tradition is somewhat different from the customs of other Caucasian peoples - vegetables, fruits, grains and dairy products are more popular here than among their neighbors (meat and fresh herbs predominate there). There are two categories of food here. Anything made from grains (flour) is called aguhu. And everything else that is served with agukhu is called atsyfa. A common recipe is hominy. It is made from corn, and older versions include millet as the main ingredient. Ashlarkunta - with vegetable walnut oil, ailaj - with white cheese based on yogurt, achamykva is cooked on a milk basis. Corn flour is more important than wheat flour in this region. In addition to mamalyga, it is included in many home recipes - delicious chureki stuffed with honey and cheese, delicious halva and flatbreads, pies and oriental sweets. Vegetables, herbs and beans are a non-fatty component of the diet of the population of Abkhazia. They eat beans, root vegetables (turnips, radishes, beets), nightshades (tomatoes, eggplants), pickle and pickle cucumbers, and use both garden and wild greens. Adjika is a separate topic in Abkhaz cuisine. A hot spice that replaces salt is served with all dishes (even melons are eaten with it). It is prepared in huge quantities. It is used every day, sauces are made, and it is part of preparations for the winter. Walnuts are present in almost every dish of this people. Fermented milk products are loved in every family. Cheeses are made from them (many types and tastes, with additives and pure), as well as drinks - with honey, water, etc. If meat, then chicken. Very rarely - turkey, lamb and goat meat, beef. Fish and seafood are not held in high esteem here.