Abkhaz cuisine recipes. What to try in Abkhazia

The Caucasus is an original region, sometimes obscure, rather “difficult”, if we recall our national history. But be that as it may, hardly anyone will argue with the fact that the Caucasus is also one of the most “delicious” regions of our country.

Actually, the Caucasus is a symbiosis of traditions, including culinary ones. That is why there is a concept Caucasian kitchen”, which includes recipes for dishes traditional for the peoples inhabiting these lands. But it would be wrong to forget that every people living in the Caucasus, of course, has many of its own culinary traditions. The people of Abkhazia also have them. It is about the Abkhaz cuisine that our story will now go.

Hello Abkhazia!

Abkhazia is located in the northwestern part of Transcaucasia. In the north, it borders on Russia, along the Psou River. In the south - with Georgia, along the Inguri River. The west, southwest of Abkhazia is washed by the waters of the Black Sea. To the east are mountain ranges. The climate in the republic is subtropical on the sea coast and in the mountains, up to an altitude of about 400 m above sea level. Above - altitudinal zonality is clearly expressed. From 2700 m above sea level, eternal snow begins.

The rather mild climate of Abkhazia, fertile soils - all this has contributed and continues to contribute to the traditional occupations of the local population - gardening, horticulture, viticulture, cattle breeding, and beekeeping. As for classical agriculture, its main product in Abkhazia is corn. Of course, today many people are "torn off" from the earth - they earn a living serving tourists, because Abkhazia is a famous resort region. But this applies more to the youth. However, Abkhaz families, as a rule, are quite large and someone (usually from the middle or older generation) certainly grows vegetables and fruits, keeps one or more cows, pigs, chickens ...

Products obtained from personal farms have always made up the majority of the diet of the inhabitants of Abkhazia. Today, a lot of food is imported into the republic (from Russia, Turkey), but still today the tendency to eat "their own" products in Abkhazia is quite strong.

Abkhazian cuisine is, in fact, two types of food: flour (agukhu - Abkh.) and everything else (atsyfa). It must be said that, compared with other peoples of the Caucasus, Abkhazians eat relatively little meat. Their diet is dominated by plant food, rich in minerals and vitamins, as well as dairy products. This was noted at one time by Yevgeny Mikhailovich Schilling (1892-1953) - a well-known Soviet scientist-Caucasian.

Hominy mother

Abkhazian cuisine is impossible without hominy (abysta), this is one of the main dishes Abkhaz cuisine. Abkhazians consider it their national one, in which they conflict with the Romanians living on the opposite coast of the Black Sea and the Moldavians who joined them: they are sure that the hominy "has gone" from their native places. By the way, William Pokhlebkin agrees with them, as well as the distinguished culinary specialist Boris Burda. But the latter is a native of Odessa, from which Romania and Moldova are within easy reach, so he can be engaged.

One way or another, there is nowhere without hominy in Abkhazia. According to the generally accepted opinion, it replaces bread for Abkhazians. In the past, this may have been the case. But today they eat ordinary, mostly wheat bread. However, the traditional Abkhazian table is still unthinkable without hominy. It is eaten on weekdays and on holidays, served at wakes. Hominy is, in fact, fresh corn porridge. It is made from corn flour, sometimes with the addition of corn grits. It is usually quite thick, it is eaten with the hands, cut off pieces with a knife or simply broken off. Properly serve hominy on a special wooden board. Two or three pieces of salted suluguni cheese (ashvlaguan) are placed on top of the porridge-bread. It is less of an ornament, more of a necessity. After all, fresh hominy without cheese is not so tasty. Hominy is also served with lobio (ancient spicy dish from red or green string beans, which, however, are classified as Georgian cuisine), adjika. You can find the recipe for the classic Abkhaz hominy on our website.

In addition to the “ordinary” hominy, its varieties are prepared in Abkhazia: in milk with cheese (achamykva), sparse hominy with nut butter(ashlarkunta), seasoned with sour-milk cheese (ailaj-mamaliga). In general, corn flour is used very actively in Abkhazian cuisine. In addition to hominy, it is needed for making churek - unleavened flatbread with honey or stuffed with walnuts, cheese. Ahampal are boiled breads, cornmeal is also needed for their preparation. It is also included in the recipe for the Abkhaz halva (atzvyvrtsma). And the corn itself, the grains of which have not yet become flour, is loved by Abkhazians. Some ears of milky-wax ripeness are even eaten raw. In addition, they are, of course, boiled and fried.

Adjika is the head of everything

Adjika is another important component of the Abkhazian cuisine. Without it, Abkhazians only eat sweets and drink tea, which, by the way, they themselves grow. Hospitality in Abkhazian sounds like "acejika", which means "bread-adjika" (by analogy with "bread and salt").

The secret of making real Abkhazian adjika is usually passed down from generation to generation. And these are not just beautiful words, a hackneyed stamp. It really is. Usually, older women are engaged in cooking adjika in Abkhazian families. Young people just don't have time for that. Each family has its own adjika. Of course, the basis of the recipe, the technology, in principle, are the same, but there are always family secrets of cooking adjika, which, as a rule, consist in adding certain spices, their quantity. Every Abkhaz who comes to visit his parents (especially in the village) always takes a few jars of adjika with him to the city - for himself and for his friends.

Traditionally, adjika is made from spicy red capsicum- he is the basis of adjika. Abkhazian pepper seeds are sown in March. Sprouts are planted in open soil in early May. When the pepper is ripe (in October), it is harvested and dried. It is best to dry the pepper initially in the barn, and then in the traditional Abkhaz wicker apatskha (kitchen) over the hearth. Pods in this case are in smoke, acquire special taste darkens their color. After that, the pods are separated from the stalks. In some regions of Abkhazia, seeds are also removed - in order to rid adjika of a bitter taste. But with seeds, adjika turns out to be more burning and fragrant. Next, the pods are soaked in hot water, 3-4 hours, under load. Then garlic, coriander and other spices are added to the pepper. All this is put on a large flat stone-grater and rubbed with another stone, smaller. Yes, that's right, in accordance with the most real ancient technologies. You can, of course, grind pepper with a meat grinder, but any Abkhazian will tell you that this is not it. The taste will be different, adjika from a meat grinder will never become as fragrant as the one made by the ancestral method. In the final, at the end of rubbing, is added salt. All. Adjika is ready. You can store it in glass jars, in the refrigerator or in the cellar, but this is not necessary. The “correct” adjika will not disappear even at room temperature. Spread the real one Abkhaz adjika on bread and eat - an incomparable pleasure!

Abkhazians, by the way, are the main Caucasian centenarians. So, according to scientists (and the phenomenon of Abkhaz longevity has been studied and is being studied modern science), not the last role in the fact that many Abkhazians live a very long time is played by adjika, which they eat throughout their lives.

Abkhazians themselves say that adjika educates. Abundant use of it - burns. Therefore, adjika brings up moderation, because its moderate use brings sharpness and brightness to life.

milk rivers

Dairy. They, like hominy with adjika, are very important element Abkhaz cuisine. Abkhazians drink mostly cow's milk. However, the goat is also in honor. Abkhazians also love buffalo milk, but now the tradition of its use is not widespread.

Matsoni are prepared everywhere in Abkhazia. Basically, this fermented milk drink cannot be called exactly Abkhazian: matsoni is considered a Georgian drink. It was from Georgia that he "penetrated" into the Abkhazian cuisine. Its counterpart among Armenians is called matsun. However, in Abkhazia, the Armenians also call it matsoni, because the connection between the Abkhazian Armenians and the Armenians from Armenia is rather arbitrary. Often they can't even understand each other (the language is different). But this is a completely different, long Caucasian story ...

Making yogurt is easy. natural milk boils, then cools down, but not to room temperature, and up to about 48-50 ° (you will need a water thermometer). Next, the milk must be mixed with a special sourdough and poured into jars. It is advisable to wrap the jars with “almost yogurt” warmer and leave it for 12 hours. If you do this in the evening, you can have a glass of delicious and healthy yogurt for breakfast.

A small snag may arise due to the fact that the preparation of a real yoghurt requires the “right” sourdough. The only place on planet Earth where it can be found is the Caucasus and Abkhazia in particular. The fact is that the milk of Abkhazian cows tastes different from what we are used to. No, of course, it's still milk, not wine or tangerine juice. It's just that Abkhazian cows are more mobile, they climb mountains, eat fresh grass most of the year, and milk them once a day (in the warm season, at least). It's in best case if the cow deigns to "come down from the mountains" for the night. This fact cannot but be reflected in palatability milk. It is neither better nor worse than "ours", just a little different. Of course, on the Internet, there are recipes for yogurt with sourdough, for example, from sour cream "House in the Village", but here, as they say, "everyone chooses for himself."

In addition to matsoni, there is also simply spoiled milk(Akhartsevs). It is customary to eat it with honey in Abkhazia. And if sour milk is diluted by half cold water- it turns out akhartsvydzyua, - a drink that perfectly quenches thirst in the summer heat.

Don't forget about cheeses. They are an important part of the Abkhaz diet. In addition to the suluguni (ashvlaguan) already mentioned here, the Abkhaz make delicious sour-milk cheese - ashvadza. Very tasty smoked cheese(the same ashvlaguan is smoked over a fire). And ashvchapan is generally an overeating. This is suluguni stuffed with sour-milk cheese and mint, and also filled with spicy milk (!) sauce. They also make several types of skinskin cheeses and homemade cottage cheese in Abkhazia.

Meat, seafood, herbs

Although the scientist M.E., already mentioned in the text, claimed A shilling that Abkhazians, compared to other Caucasian peoples, eat little meat, but they still eat it.

In addition to meat fried on a spit, in the preparation of which the Abkhaz are great experts, they also eat boiled, stewed and smoked meat (Culinary Eden told about the technology of smoking meat by Abkhazians earlier). Nowadays, most Abkhazians eat beef. Less often lamb and goat. The meat of wild animals is considered a special delicacy.

Abkhazians also eat pork. However, it is worth remembering that for a long time Abkhazia was under the rule of the Muslim Ottoman Empire, and this still makes itself felt: not every family eats pig meat. However, Abkhazians still keep pigs (they, like cows, are not tied “to a pole”, but “walk on their own”). So tourists don't have to worry. pork skewers there is no tension in the republic.

Among poultry chicken leadership. In addition to them, Abkhazians eat turkeys. But geese and ducks are much less common. Chicken fried on a spit, yes with sour hot sauce from cherry plum or with adjika - overeating. Not to mention the chicken stewed in walnut sauce (akuty eitsarshy)…

If Abkhazians do not eat anything at all, it is horsemeat. They prefer to ride horses in the mountains. In addition, seafood is not very popular in Abkhazia, which, you see, is a bit surprising. Abkhazians mainly prepare mussels for guests of their country. They do not burn with love for crayfish and crabs. Fish is eaten only fried in a pan or on a spit; they rarely smoke and dry it. There are almost no soups in the Abkhaz cuisine. Is that a soup of millet and beans, beloved by the Abkhazians.

Naturally, Abkhaz cuisine has a lot of greens. A special place, perhaps, is occupied by basil (regan) and coriander (cilantro). They are put in various salads and other dishes or eaten just like that.

In general, Abkhazian cuisine, although it cannot boast of a wide variety of dishes, is the most important component of the Caucasian culinary tradition. Abkhazia, no doubt, can be called the "gastronomic pearl of the Caucasus." Abkhazian dishes, whether tasted in a Sukhumi restaurant or cooked at home in Moscow, will give you real pleasure. Enjoy your meal and Caucasian longevity!

Daniil Golovin
Dmitry Egorov

Hello everyone, my dears! You know, despite the fact that we were in Abkhazia for only a few days, we managed to taste so many delicious things ... We are still salivating. We decided to bring some of the food as a gift to our relatives, and they were delighted. Therefore, today I decided to briefly tell you what to try in Abkhazia from sweets and what food you can bring to loved ones as a gift.

In this article:

1. Wine

In general, I don’t like wine and haven’t been drinking it for the last 3 years, because in our Ural stores they sell the full “G”: tasteless, sour, bitter, coloring lips red.

But Abkhazian wine is really very tasty.

First in one cafe we ​​tried Home wine, it is not on the menu, but if you ask, they will pour it from under the floor, so to speak. Very sweet and pleasant like compote.

Then we decided to try the local wine (white) from the store - also very tasty. As a result, they took several bottles of Psou to their relatives and friends as a gift. They were delighted. Prices for wine, by the way, are very reasonable: from 200 rubles per bottle.

2. Soda

I am a big fan of carbonated drinks, although I know perfectly well that this is harmful. But this is my weakness, once a week or 2 weeks I definitely allow myself such yummy.

In Abkhazia there is a plant for the production of carbonated drinks. The tastes are so unusual and varied, very beautiful bottles, I really want to try everything, everything. I honestly tried to do it ;-).

2. Meat

I don’t know, maybe this is a lucky coincidence, but we have never come across a dish with bad meat (undercooked, with streaks, for example). It is always pulp, always crumbly. Mmmm... You'll lick your fingers.

Unfortunately I don't remember any exotic name local dishes. Just take any meat, you can't go wrong.

3. Soups

I am a big fan rich soups. Since everything is in order with meat in Abkhazia, everything is cool with soups. In addition, I really love a competent combination of spices, and Abkhazians know how to do this, since the taste of soups is simply indescribable.

By the way, be sure to read the article about where I tell you what a real hodgepodge is in Abkhazia. And no, it's not soup.

4. Spices

If you go to the market, be sure to pay attention to the spices. Perhaps today you will not surprise anyone with colored sets of spices.

But with braids made from natural pepper, onion and garlic, you can treat yourself. You can even buy such a pigtail as a gift for friends, it will look very impressive in any kitchen.

5. Churchkhela

If you try the local churchkhela, everything else (in Russia) will seem like poop to you, I beg your pardon, but it is. Everything that I tried before (in Sochi) or after (in Crimea) is simply be-e-e in comparison with this.

Sweet, soft, with different nuts... Just delicious. On tourist stalls, it is sold for 100 rubles apiece, and on the market you can find it for 30 rubles. So take more of it right now.

7. Cheese

Selling at local markets homemade cheese be sure to try it, it's a real treat. We did not manage to bring it with us, since such cheese spoils very quickly outside the refrigerator. Therefore, stock up on road refrigerators, it will come in handy for future road trips. Or try it locally.

9. Flatbread with cheese

I don't remember the exact name of these cakes, maybe it's khachapuri. The bottom line is that between the two layers thin dough great amount cheese.

Such a dish is available in almost any cafe, we ordered it instead of bread. Well, where in Russia will they put so much cheese for you? Nowhere. So be sure to try.

Dear friends, while writing this post, I splattered the entire keyboard with my saliva. I really hope this article was helpful to you. Be sure to read mine, where I tell you what you really should be afraid of in this country. And that's all for today, thank you for your attention, I wish you delicious travel. Bye everyone!

A resident of the village of Duripsh, Nanuli Kvitsinia-Kokoskeria, told Sputnik about how to make homemade cheese, a complete stage from heating milk to the final product, and about the secrets of making ashvadza (the first cheese - ed.) and ashakha (sulugun - ed.).

Sputnik, Rada Azhiba

Making the first cheese may seem complicated, but in reality it is easier than baking a pie, says experienced cheese maker Nanuli Kvitsinia-Kokoskeria from the village of Duripsh. According to her, she has been studying the subtleties of cheese making for over 40 years.

"Anyone can make cheese at home. Special training is needed only for those who are going to become a professional or cook on an industrial scale. I started milking cows, goats, buffaloes and making cheese when I was nine years old. Today I milk five cows, I get more than 30 liters of milk, and homemade cheese tastes better and is more nutritious than store-bought cheese, since it does not contain preservatives,” says Nanuli Kvitsinia-Kokoskeria.

by the most an important factor when making cheese, Nanuli highlights the quality of the milk. “I take care of the animals myself, so I am sure that my milk is pure,” she says. The hostess starts milking the cows at six in the morning.

“I treat the cow kindly,” Nanuli shares her secrets. “When treated rough, my cows Chernaya, Lyaska, Marta, Mike, Lisya become shy, angry. It’s difficult to milk cows. Also, a cow can retain milk if milked with cold hands. Washing the udder warm water before milking and rubbing it with a dry towel causes the fastest milk supply and its best return. You have to milk a cow quickly, with your fist."

After she milked the cows, the hostess strained the milk, prepared atzardzy (rennet sourdough - ed.). To make cheese, you need enzymes that curdle milk, Grandma explains.

“You can, of course, save money and buy pepsin at the pharmacy, but this will turn out not cheese, but an inedible “sole”. You can use improvised means: citric acid, vinegar, kiwi. But I use atsyr (Abkhazian leaven from the stomach of cattle - ed.), as in the old days. Atsyr I do myself. On the three-liter jar I take the dried stomach of a cow, add three cloves of garlic, three sprigs of figs, a pinch of salt, one egg and fill it all with whey. One such jar is enough for me for two months," she said.

As soon as the milk thickens and finally settles, you need to put the boiler on weak fire and slowly stir with your hands until a greenish-transparent serum appears on the surface.

"After half an hour, the milk will become jelly-like. This is the checkpoint in the preparation of the first cheese. If something is done incorrectly, then there will be no clot, and all previous actions were in vain. After cheese mass settles to the bottom, carefully collect it with my hands, wring it out. I combine the whole mass into a single ball. Then I pull out a cheese ball, and that's all the cheese is ready," the hostess told about the process of "birth" of the first cheese.

© Sputnik / Ilona Khvartsky

The first cheese is kept for 1-2 days for "ripening", after which it can be used as a filling, as well as for making other cheeses.

"After the young cheese has fermented a little in the heat, I prepare it for the second cheese - ashakha. In the morning I check whether it is ready for further processing. I break off a piece of cheese, dip it in warm water for five minutes. The cheese is elastic and does not tear. Then it's ready, otherwise let it lie down for a while. hot water. The cheese is melted, I stir it with a wooden stick and collect the cheese “ball,” Nanuli explains.

The names of these resorts thundered throughout Soviet Union. After visiting the amazingly beautiful surroundings of Lake Ritsa or the cave complexes of the Iverskaya Mountain, you will surely want to have a good meal. The logical question is what to try in?

Food in Abkhazia

Abkhazian cuisine miraculously absorbed culinary traditions peoples of the Black Sea and Transcaucasia. The symbol of Abkhazia, without a doubt, is Adjika. Each hostess has her own unique recipe this seasoning, passed down from generation to generation. There are a great many types of adjika: red, green, spicy, spicy, nutty and others. The choice is yours!

The main dish that replaces bread for Abkhazians is abysta or iamalyga - corn porridge. Hominy is cooked and seasoned various varieties cheese, beans or nut butter.

The cheese palette ranges from the usual suluguni to pickled, sour-milk and wineskin cheeses of various textures. interesting and different cheese dishes, like cheese bagels or suluguni fried with pepper and garlic.

Flour in the Abkhazian language is separated into a separate concept "aguhu", and all other food is "atsifa", that is, what can be eaten with flour. Be sure to try agashv - Abkhazian khachapuri and the traditional Adjarian khachapuri with cheese and egg, which is especially tasty here. But there are also corn chureks with cheese, with honey and nuts, Chudu - cheesecakes with sour cream and herbs and Abkhazian dumplings.

If you characterize culinary in general, then here they love fried foods: fried meat of all kinds, various poultry - certainly fried, fish, vegetables, cheese in fried- that's the base local cuisine.

Top 10 dishes of Abkhazian cuisine

Meat or poultry on a spit

The lamb or kid is cleaned and gutted, then salted and peppered from the inside - and sent to the spit. By rotating the spit, the roasting carcass is constantly lubricated with oil and lemon juice. Tender and soft meat is chopped into slices and served with cheese, herbs and adjika. Chicken or turkey are prepared in a similar way, but the bird can be pre-boiled until half cooked, and when frying, the carcasses are smeared with adjika and poured with broth. Chopped roast is served with Asyzbal sauce - made from barberry and cherry plum. The result is amazing!

Stuffed meat or poultry on a spit

Another variety of the previous dish, due to its uniqueness, displayed in a separate line. The cleaned and prepared carcass is stuffed with finely chopped offal with sour-milk cheese, crushed nuts, garlic and division - savory and mint. During frying, the meat is smeared with adjika diluted with pomegranate juice or wine. Before presenting the dish to the table, the minced meat is removed from the carcass and served to the table along with the carcass and sauces to taste. Poultry is prepared in a similar way, but it is served uncut with minced meat inside.

Chicken or turkey on a skewer in Abkhazian style

A recipe that deserves special mention. Minced meat is fried separately from onions, raisins and prunes twisted in a meat grinder. AT minced meat add whole pomegranate seeds. After that, the chicken is stuffed and fried over low heat on a spit. Served with sauces and herbs.

Smoked meat and poultry

In Abkhazia they like not only to fry, but also to smoke. They smoke the meat of wild and domestic birds and animals. The processed and cleaned carcass is rubbed thickly and left for two days for salting. Before smoking, the meat must be dipped in boiling water. Animals are smoked whole carcasses over the hearth, and poultry is smoked on grates, depending on original product two to four weeks.

Smoked meat is served both on its own and fried in a pan or on a spit. The table is served with freshly prepared hominy, vegetables, herbs and spicy sauces.

The bone is removed from the leg, salted and peppered from the inside and left to soak. Then suluguni cheese, cut into thin slices, is placed inside, sprinkling it with finely chopped greens. The prepared meat is placed in a heat-resistant form and covered with onions and garlic fried in a dry frying pan. Decorate with olives, black olives and season outside. The leg is baked on fire for at least an hour, constantly pouring meat juice. Then the half-finished leg is poured with wine and flavored with cream - and baked again. Served at the table with lavash or chureki and with an indispensable spicy sauce.

Akurma

Lamb stew with spices. Pieces of meat are stewed in a cast-iron cauldron with lamb fat and tail fat, adding boiling water from time to time. The finished meat is seasoned with garlic crushed with salt, basil, coriander and savory, adjika is added. And again simmer on low heat for about half an hour. Served with greens and lavash.

Bean soup. The washed beans are simmered several times over low heat, changing the water. Leek, celery stalks and parsley roots are added - and boiled again. Then the soup is seasoned with onions fried in cornmeal and adjika, garlic crushed with salt, parsley, tarragon and cilantro are added. The table is served with cracklings.

corn soup

To start cooking beef broth with whole cuts of meat. Milk-fresh corn grains, diced potatoes are added to it and boiled for up to half an hour. Chopped carrots and onions are fried with fresh tomatoes, seasoned with adjika, garlic and herbs, and then added to the broth not long before the final readiness. Delicious and nutritious first course.

Achapa and Akudchapa

Snacks from green beans and grain beans, respectively. Beans or pods are boiled twice, mixed with adjika and finely crushed nuts, seasoned with onions, chopped herbs and pomegranate juice, after which - salt. Served on a plate with fresh onion rings, pomegranate seeds and herbs, pre-dried with arashi peanut butter.

Eggplant appetizer. Eggplants are cut and boiled in salted water. Then they are put under pressure for a couple of hours. The filling is prepared separately - nuts, garlic, onions and greens are crushed in a blender, kneaded with adjika and salt and poured with vinegar. The eggplants are then stuffed and served topped with peanut butter. Taste and health in one bowl!

Renowned for its hospitality and kindness. According to the established tradition, a guest in the house for Abkhazians is sacred, therefore, the richest table is laid for him, laden with the best dishes. Abkhaz cuisine involves the use of a large number of vegetables, cereals (wheat, corn), dairy products (cheese, goat and cow's milk), meat (poultry, lamb, beef), fruits, nuts, honey. Here is a list of Abkhaz dishes that you must try:

1 Akudrza (bean soup)

Probably the most famous soup in Abkhazia, this dish includes bean grains, onion, garlic, adjika, corn flour, cilantro, parsley and dill. The beans are boiled and then added to the broth. cornmeal fried with adjika and onions, at the end of cooking, all this is seasoned with chopped herbs. Optionally add greaves to the soup.

You can taste this soup anywhere national restaurant Abkhazia. Learn what is most a large number of traditional restaurants and cafes are located in Sukhumi.

Cost: from 100 ₽

2 Azhy dzny (fresh meat shish kebab)

Being in Abkhazia and not tasting a fragrant smoky kebab cooked on hot coals is a real crime. A shish kebab is prepared from fresh beef or lamb, which is cut into pieces weighing 30-40 grams, the meat is strung on a skewer, alternating with tail fat and fried on hot coals. During the frying process, the meat is periodically sprinkled with black wine flavored with adjika or pomegranate juice. The shish kebab is served on a dish, and on top it is decorated with onion rings. Better to eat barbecue large quantity vegetables, greens and with a spicy fruit and berry sauce, this is what all the locals do.

Cost: for 100 gr. about 100-200 ₽

3 Adjika

We will not be mistaken if we say that adjika is the most popular seasoning in Abkhazian cuisine. Pretty sharp and pretty fragrant seasoning, it resembles pasta. The composition of adjika includes red pepper, garlic, dried and fresh herbs and salt. It is served with meat, vegetables and even dairy dishes.

Cost: you can buy adjika in local markets - from 100 ₽

4 Mamaliga (Abysta)

Hominy is delicious and tender porridge she is the main course traditional cuisine Abkhazia. Porridge is considered dietary product, its composition is rich in potassium. Hominy is very nutritious dish, but quite bland, so they often put suluguni cheese on top and eat it as a bite, the cheese has a salty taste and it complements this porridge. Mamaliga replaces Abkhaz bread.

Cost: from 70 ₽

5 Khachapur - boat

Khachapur boat is popular dish not only in Abkhazia, but also in almost all corners of the Caucasus. To put it simply, khachapur is a kind of cheese pie. It is prepared as follows: first knead yeast dough, then it is divided into portioned pieces, the whole thing is kneaded and given the shape of a boat, laid out on a baking sheet and cheese filling is placed inside. When the cake is ready, an egg is broken into it and again everything is sent to the oven until the white turns white, while the yolk should remain liquid. The whole boat is ready, a piece of butter is placed on top of the finished khachapur. This dish definitely deserves your attention, be sure to try it while in Abkhazia.

The legendary khachapur-boat can be tasted in one of the oldest restaurants in Abkhazia - Nartaa.

Price- from 70 ₽

Telephone: +7 840 226-33-39

Abkhazia, Sukhumi, Embankment of Makhajirs, 54

6 Abaklazhanchapa (stuffed eggplants with nuts)

Very satisfying and tasty snack from eggplant. As a rule, eggplants are cooked whole, first they are cut, then boiled in boiling salted water. When the eggplants are ready, they are put under pressure for several hours. The filling is prepared as follows, crushed in a blender walnuts, garlic, onion and herbs, and then the mixture is kneaded with adjika, salt and vinegar. I take out the eggplants from under the press and stuff them with the prepared stuffing, ready meal Drizzle walnut oil on top.

Remember the most important thing, vegetable dishes prevail in the Abkhazian cuisine, rather than meat ones.

Cost: for 100 gr. from 70 ₽

7 Abkhazian chicken on a spit

National meat dish are considered in Abkhazia, chickens and hens fried on a spit. This dish is prepared as follows, the bird carcass is gutted and cleaned, then salted and peppered and sent to the skewer. During cooking, the bird is poured with broth, in which the chicken was previously boiled a little and greased with adjika. The dish is served with cherry plum and barberry sauce. The taste of the chicken is simply amazing.

Cost: for 200 gr. from 150 ₽