Try Georgian cuisine. How Georgian cuisine differs from Armenian. Recipes of Caucasian dishes

An analogue of Russian cabbage rolls, only grape leaves are used instead of cabbage leaves. The most delicate recipe, an amazing combination of minced meat and sourness of grape leaves will definitely conquer any guest of the country!

In the Caucasus, dolma is prepared everywhere from similar ingredients, but special sets of seasonings and cooking methods make this dish taste very special in every country. For example, Georgian cuisine involves a large amount of herbs and basil, and Armenian cuisine - garlic. In Azerbaijan, by the way, they like to wrap dolma not in cylinders, as in Georgia and Armenia, but with balls.

Do not assume that “hinkal” is the same as “khinkali". Every resident of the Caucasus will be happy not only to tell you what the differences are, but also to feed these dishes.

So, the main difference: khinkali is a filling wrapped in dough with broth. It can be completely different. And hinkal is pieces of dough in meat broth with vegetables.

They are prepared in different ways not only in different Caucasian countries, but also in different regions of the same country.

The original recipe of Caucasian cuisine, no one will ever argue with this! But, again, everywhere shish kebab is not only cooked, but also called differently.

Mtsvadi is a traditional barbecue in Georgia, only on fresh beef tenderloin. Meat is rarely marinated here.

Khorovats is a barbecue already in Armenia. They have more than 20 ways of marinade, several varieties of meat.

Kebab is a well-known name of Azerbaijani kebab. A special way of harvesting meat gives a unique taste.

Khachapuri- This is a traditional dish of Georgian cuisine, it has even been given the status of an intangible cultural heritage of Georgia. Residents of Armenia and Azerbaijan, however, also love these cheese tortillas and cook them in their own way.

Armenian khachapuri differ from Georgian by the dough. Puff pastry is used in Armenia, while yeast dough is used in Georgia.

Azerbaijani khachapuri are called kutabs, they are cooked with cottage cheese and herbs.

In Georgia, the most popular types of khachapuri are Adjarian, Imeretian and Megrelian. In some, the cheese is inside the dough, in others outside, and in others both there and there.

Fermented milk drink of Armenian origin, but very favorite in Georgian cuisine.

It is made from non-skimmed milk, which is boiled for a long time, cooled and added sourdough. It resembles yogurt. In Armenia, by the way, it is called Matsun and is usually prepared from sheep's milk.

In Azerbaijan, matsoni is used to make the national soup dovgi.