In our view, Caucasian cuisine is kebabs, lamb and kebab. However, it is worth remembering that among Caucasians there are a lot of centenarians, most of whom almost never ate meat. And they ate exclusively in the spirit of national traditions, often not even knowing a word for vegetarianism. So, the Caucasian cuisine has many vegetable dishes that would fit well in a system of vegetarianism.
Green beans, crushed
400g. green beans in pods, 5 tbsp butter, 2 eggs (or one then the dishes would be even more dietary), cut a quarter Cup sour cream and 1-2 tablespoons of grated cheese.
Take the beans, put them in a small saucepan and cook over medium heat in salted water. Then throws in a colander. Further it is necessary to take 1 tbsp oil and grind it, in the process adding 1 yolk and 1 beaten protein. The resulting mixture was mixed with beans, which by this time it had to cool down. Then lay everything into the pot, evenly lubricated with oil and sprinkle with breadcrumbs. Take the cream and dilute it with egg, sprinkle with salt to taste. Pour this sauce over beans, then sprinkle them with cheese and allow to brown in the oven.
Leeks with grenades
500g. leeks, half tumbler of walnuts (shelled of course), 2-2,5 cloves of garlic, and half tumbler of pomegranate. The taste of pomegranate juice, peppers and salt.
The first thing to do is to boil the leeks. After that, his need to wring out and finely chop. Next, we will require pound walnuts, garlic, capsicum, and salt. To this mixture, add pomegranate juice to taste. Then add the leeks and stir thoroughly. That's all! The dish is ready. Now we have to put it on a plate and sprinkle with pomegranate seeds for serving, because the taste of the dish of grain will not add.
Green tomatoes in Sukhumi
8 green tomatoes, 1 Cup walnuts (peeled), 6 pods peppers, 3 tbsp. l. vegetable oil, 1 tbsp. l. dill, cilantro, parsley, dill, celery. Spices, salt and vinegar at discretion.
All greens (leaving a few sprigs of cilantro), garlic and pre-chopped bell peppers pound into a homogeneous mass. Add salt and pepper, and then this mass to fill the notched side of green tomatoes. Bake tomatoes in the oven until soft. Take leftover cilantro, nuts and garlic and also RUB them until smooth, adding vegetable oil. Add to taste the vinegar, salt, pepper. Let the tomatoes cool down and coat them obtained peanut paste. Served on a plate and pour the oil.
Sauteed eggplant
2 lbs. eggplant, 2 kg tomatoes, 1 kg sweet pepper, 0.5 kg of onions, 1 head garlic, 2 large bunch of parsley, black pepper, salt. You can take the seasoning hops-suneli.
Eggplant cut into circles with a thickness of 2-3 cm, to salt and wait until they give juice. After that, they need to dry out and then fry on medium heat.. Onion coarsely cut into rings, salt to taste and fry on low heat until Golden brown – it is best to sear in the juice, which gave the eggplant In the pan.. lay the rows of vegetables. Put the dish on top of Bay leaf, pepper (peas). Pour all the oil and simmer. Then zagotoviti in the oven. Season with herbs and grated garlic.
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