List of dishes from the Caucasus
Wikimedia list article
This article provides a list of dishes originating from the Caucasus. Caucasian culinary tradition includes that of Armenians, Azerbaijanis, Georgians, and of all other ethnic groups in the Caucasus, such as Chechens, Circassians, Ossetians, and many others.
Traditional dishes
Cheese
Ktor panir (կտոր պանիր) — is an Armenian traditional soft cheese made from sheep's, cow's milk, or a mixture of both.
Ashvlagwan (Ашвлагуан) — Abkhaz smoked cheese, similar to sulguni.
Chechil (Չեչիլ) — String (often smoked) cheese, made in Armenia.
Adyga kwae (Адыгэ Къуае) — Mild cheese, made in Circassia.
Yeghegnadzor (Եղեգնաձոր) also known as horats panir (հորած պանիր) — is a traditional Armenian semi-soft cheese originating from the town of Yeghegnadzor in the Vayots Dzor Province of Armenia.
Chkinti (ჭყინტი) — Salty cheese made originally in Imereti.
Chanakh (չանախ) — Armenian brined cheese with a sharp, salty flavor and dense texture
Dambalkhacho (დამბალხაჭო) — "Rotten" cheese made in Pshavi and Mtiuleti.
Motal (մոթալ) — Armenian brined cheese made from sheep's or goat's milk, traditionally produced in the Syunik and Artsakh regions.
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