Circassian cuisine

Traditional Circassian house and 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

Haliva (Хьэлжъо) and Mataz (Мэтазэ), two of the prominent traditional Adyghe snacks

Adyghe cuisine consists of many different traditional dishes, varying by season.[1][2] The summer time traditional dishes are mainly dairy products and vegetables.[3] 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.

Different variants of pasta can be found in Circassia, one such type is the ravioli that is filled with potato or beef.

On holidays, the Adyghe people traditionally make Haliva (Adyghe: хьэлжъо) from toasted millet or wheat flour.

In the Levant, there is a widely–recognized Circassian dish known as Tajen Alsharkaseiah.[4]

Fresh meat dishes (Lisch'em qixasch'ich' shxinighwexer)

Dried and smoked meat dishes (Li gheghwamre gheghwpts'amre qixasch'ich' shxinighwexer)

Shashlik

Poultry and egg dishes (Jedqazimre jedich'emre qixasch'ich' shxinighwexer)

Fish dishes (Bdzezchey shxinighwexer)

Dairy product dishes

Flour, cereal and navy-bean dishes

Potato and gourd dishes (Ch'ert'of, qeb shxinighwexer)

Beverages

Sweets and desserts

Dried pears

See also

References

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