Pastirma

Sujuk traditionally stars with a dry, spicy sausage which is eaten from the Balkans to the Middle East and Central Asia.

Sorpa is spicy meat soup with a large variety of recipes.Usually it is made with fried meat.

Fried Samosas are triangular or crescent-shaped pastries filled with spiced potatoes, peas, or meat, then deep-fried until crisp. They are a popular snack across South Asia, the Middle East, and Central Asia.

Kupati is a spicy Georgian sausage made with pork or beef, onions, and flavorings such as black pepper, cinnamon, garlic, salt, and coriander. It is especially popular in the Caucasus region. The sausage is most commonly grilled or …

Kofta is a family of meatball or meatloaf dishes found in the Indian subcontinent, Caucasian, Middle Eastern, Balkan, and Central Asian cuisines. In the simplest form, koftas consist of balls of minced or ground meat—usually beef, chicken, lamb, …

Georgian khashlama is a straightforward and traditional meat dish originating from the Caucasus region. The dish is made by simply boiling large chunks of meat, usually beef, veal, or lamb, in hot water. Traditionally, Georgian khashlama is prepared …

Eggplant Rolls is a very popular dish in Caucasian. In the Caucasus, no festive table cannot do without it. Eggplant rolls are also made with a variety of fillings.

Chicken tabaka is a traditional Georgian dish of a pan-fried chicken which is also popular in other Caucasian cuisines. It also became a common restaurant dish in the Soviet cuisine and is found nowadays in many restaurants throughout …

A national dish of the Crimean Tatars and traditional for the Caucasian and Turkic peoples, it is also popular as snack and street food. It is made with a single round piece of dough folded over the filling …

It is one of Iranian, Azerbaijani, Caucasian, and Turkish cuisine is a thick soup/stew, which is usually served hot.

Khash is one of the oldest Caucasian dish made with beef legs, tripe, garlic, heads radish, parsley greens, basil leaves, tarragon grape vinegar.