�Pre-booking tables in the restaurants of St. Petersburg – the measure is not excessive in cases, when it comes to institutions of Caucasian cuisine. Shashlyk and satsivi, kebab and dolma, lobio and hush – the mere sound of the names of these dishes makes you feel like you're seriously hungry. This text is a small educational program for those who still have a vague idea of what a real Caucasian feast.
First of all, let's deal with what includes this concept. Caucasian cuisine – it's kind of a "creative Union", which includes all kinds of Georgian, Armenian and Azerbaijani dishes, and accompany them drinks. A staple at any table, of course, is the meat (lamb, veal, beef, poultry). By the way, according to tradition, his cutting (even grinding) is done exclusively by the knife without the use of any assistive devices.
Most of the Caucasian peoples kebab is the national dish, making it extremely sensitive. It is cooked exclusively over an open fire, it serves onion rings, fresh or baked tomatoes, peppers, eggplant and herbs plus numerous sauces. You talk endlessly – so great is their diversity. To name just the most famous: adjika, tkemali, chakhokhbili, hmeli-suneli.
Caucasian soups are not only delicious, but also great with satiety. They are very rich and thick. In the post-Soviet space the most famous, perhaps, Georgian kharcho, which includes beef, rice, and walnuts. Very popular Azerbaijani piti and kyufta-bozbash. The first is preparing on the basis of broth of meat or bones in small clay pots. Kyufta-bozbash is a pea-potato soup with meatballs. In Armenia, all other first courses prefer hot hush – a broth cooked from beef. The piquancy gives an abundance of garlic and pepper.
All the side dishes and appetizers, first, meat and fish dishes in the Caucasus traditionally served a lot of greens. Dill, parsley, Basil, tarragon, cilantro – the list could go on long enough. In addition, the active herbs used directly in the preparation of condiments and the main dishes.
What else? It turns out that for all its outward severity Caucasians are among the sweet tooth. How else to explain a huge number of original recipes of desserts, such as sorbet, peanut brittle, baklava, Turkish delight and many others? And that mouth was not so sweet and not burned from too spicy food, Caucasian men throughout the feast food washed down with great wine, chacha, cognac and other useful for emotional balance drinks. Don't believe? You can visit the restaurant "Spices and Joy" (https://spb.tomesto.ru/places/pryanosti-radosti-3 (https://spb.tomesto.ru/places/pryanosti-radosti-3)) or any other school with the Caucasian cuisine and find out for sure. Along the way, and a little meal.
