Circassian cuisine
Circassian cuisine is an ethnic cuisine, based on the cooking style and traditions of the Circassian people of the North Caucasus. This region lies between the Black Sea and the Caspian Sea, within European Russia.
Traditional dishes
Circassian cuisine consists of many different traditional dishes, varying by season. The summer time traditional dishes are mainly dairy products and vegetables. In winter and spring, the traditional dishes mostly consist of flour and meat. Traditional dishes include ficcin, seasoned chicken or turkey with sauce, boiled mutton and beef with a seasoning of sour milk along with salt and crushed garlic.Among the many varieties of cheese in the North Caucasus, Circassian cheese is the most popular one.
On holidays, the Adyghe people traditionally make haliva from toasted millet or wheat flour.
In the Levant, there is a widely–recognized Circassian dish known as.
Fresh meat dishes ()
- Circassian goulash
- Meat goulash
- Lamb boiled in cream
- Liver in fat
- Liver sausage
- Liver with sheep's-tail fat
- Thick pancake with liver and eggs
- Sheep sausage
- Fried sheep's tail fat with honey
- Sheep's tail fat cracklings
- Sheep's tail fat with honey
- Shepherd's lamb
- Boiled mutton
- Thin mutton sausage
Dried and smoked meat dishes ()
- Fried meat
- Fried meat and potatoes
- Fried meat with onions
- Meat and beans broth
- Meat and noodles
- Meat and potato broth
- Meat roasted on skewers, shashlik
- Dried sheep's side
- Smoked meat goulash
Poultry and egg dishes ()
- Boiled chicken with garlic
- Broasted chicken
- Chicken fried in a brazier
- Chicken with new potatoes
- Chicken and noodles
- Chicken in pepper sauce
- Chicken in soured cream sauce,
- Chicken in walnut sauce
- Fried chicken with onion
- Stuffed chicken baked in dough
- Eggs fried in soured cream
- Boiled goose or duck
- Goose with noodles
- Baked goose stuffed with Rice
- Sweet omelette
- Pastry straws, twiglets
- Boiled turkey
- Stuffed turkey
Fish dishes (Bdzezchey shxinighwexer)
- Fried fish
- Fried fish in soured cream
Dairy product dishes
- Baked milk
- Cheese
- Fried cheese
- Hominy or polenta
- Kurt
- – This kind of milk preserve is not used in contemporary times. It used to be prepared for winter.
- Sour milk
- Soured cream sauce with cheese
Flour, cereal and navy-bean dishes
- Lakum
- Haliva stuffed with offal, cottage cheese, potatoes, potatoes and cheese, navy beans or pears
- Potato and cheese pie
- Cottage-cheese and cottage cheese and scallion pie
- Flaky bread
- Shalama
- Cornbread, unleavened or leavened
- Maize lakum
- Maize rolls, with or without fat
- Unleavened millet bread
- or
- Boiled or roasted corn on the cob
- Corn flakes
- Maize or millet halama
- Kilish
- Wheat or maize pasta
- Millet soup
- Boiled barley
- or )
- Sweet rice pilaf
- Dumplings with meat or chicken
- Navy-bean sauce, soup or soup with potatoes
Potato and gourd dishes ()
- Baked gourd
- Boiled gourd
- Gourd sauce
- Potato paste
- Fried potatoes
- New potatoes stewed in soured cream
- Potato stewed in soured cream or broth
Beverages
- Kalmyk tea
- Makhsima
- Maramazey
Sweets and desserts
- Haliwa – sweet, dessert in Arabic
- Nuts with honey
- Dried pears
- Watermelon honey