Caucasian Cuisine

Caucasian Cuisine

Darin Egorova

К- 508

Caucasian Cuisine

The Caucasus has always been famous for its cooking. It is often called « the home of long life » .The longevity of the peoples living in the Caucasus is explained not only by the excellent climate , but also by their healthful and nourishing cuisine.

The abundance of vegetables , fruit , and fragrant herbs and spices help the cooks to invent a distinctive style of cuisine. The gourmets like the exquisite taste and aroma of these dishes.

Caucasian Specialties :

Pahlava

Pilaf

Dolmas

One of the most characteristic peculiarities of Caucasian culinary is a combination of tart with sweet , produced by the addition of pomegranate juice , dried lemons , or sour plums , along with dried fruits such as apricots , quince , raisins , and persimmons .

Chestnuts are also used to garnish meat and other dishes , and fresh pomegranate seeds are added to the plate just before it is brought to the table .

Appetizers :

Fried egg-plants with tomato sauce

Salted egg-plants and walnuts

Fried mushrooms with tomatoes and walnut sauce

Meat dishes :

Boiled beef in tomato sauce with greens

Beef fillet stewed in walnut and tomato sauce

Shashlyk ( meat on a spit )

Poultry Dishes :

Chicken in garlic sauce

Chicken in walnut sauce

The sauce is made from walnuts , garlic , kinza , salt and vinegar. The chicken is roasted or boild , then cut in pieces , put into a dish and poured over with this sauce.

Chakhohbily of chicken

• Chakhohbily of chicken

Chicken Tabaka

Ingredients :

1 medium chicken ,

30 gram butter ,

½ teaspoon freshly ground black pepper ,

1 teaspoon salt.

• Slice down the breast of the chicken. Rub the chicken salt and pepper , turn over and flatten it. Put the chicken into a frying pan together with the butter. Press the chicken with the cover ( of less size than of the pan ) and place something heavy on the cover to flatten the chicken well.
• Fry the chicken over medium high heat for 15 - 20 minutes , turn and fry for 20 minutes , until browned. Serve immediately with fried potato chips and tkemali sauce. Tkemali is very popular Georgian sauce made of ripe tart plums , seasoned with fresh seeds of coriander , field mint and dill , garlic , red hot pepper and salt.

Chicken Tabaka

Dolmas

Ingredients :

1 kg mutton ,

¼ cup rice ,

Two brown onions ,

Dolmas

Ingredients :

1 kg mutton ,

¼ cup rice ,

Two brown onions ,

Fresh grapes leaves ,

Salt to taste ,

Pepper ,

Spices.

1. Mix minced meat with boiled half-ready rice , shredded onions , salt and pepper.

2. Dip fresh grapes leaves into boiling water for one or two minutes. Don ۥ t boil them too long !

3. Put a layer of grapes leavers on the bottom of the saucepan.

4. Wrap small balls of meat into the grapes leaves and put them into the saucepan. Pour meat broth and put a layer of grapes leaves at the top to cover the dolmas Simmer for half an hour.

Dolmas are served hot with sour milk and garlic sauce.

Dolmas

Список литературы

• И.П. Агабекян «Английский для обслуживающего персонала» 2007 г.
• http://www.kulina.ru/articles/national/caucasian/.

Вопросы к презентации

• What is Caucasian Cuisine Faimous for?
• What appetizers of Caucasian cuisine do you know?
• What is the main feature of the Caucasian cookery?
• What is thebest-known dish in the Caucasus?
• What are chicken tabaka made of?

The presentation was made by

Daria Egorova.

Thanks for your attention.