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Culinary traditions of Circassia
Traditional Circassian house and cuisine
Circassian cuisine is an
ethnic cuisine , based on the cooking style and traditions of the
Circassian people of the
North Caucasus . This region lies between the Black Sea and the Caspian Sea, within European Russia.
Traditional dishes
Haliva (Хьэлжъо ) and
Mataz (Мэтазэ ), two of the prominent traditional Circassian snacks
Circassian
cuisine consists of many different traditional dishes, varying by season.
[1]
[2] The summer time traditional dishes are mainly
dairy products and
vegetables .
[3] In winter and spring, the traditional dishes mostly consist of
flour and
meat . Traditional dishes include
ficcin , seasoned
chicken or
turkey with sauce, boiled
mutton and
beef with a seasoning of sour
milk along with salt and crushed garlic.
Among the many varieties of cheese in the
North Caucasus ,
Circassian cheese is the most popular one.
On holidays, the Adyghe people traditionally make
Haliva (хьэлжъо ) from toasted millet or wheat flour.
In the Levant, there is a widely–recognized Circassian dish known as Tajen Alsharkaseiah .
[4]
Fresh meat dishes (Lisch'em qixasch'ich' shxinighwexer )
Circassian
goulash (Libzche )
Meat goulash (Lits'ik'wlibzche )
Lamb boiled in
cream (Shateps-ch'e gheva schinel )
Liver in fat (Themschighwr schem k'wets'ilhu )
Liver sausage (Themsch'ighwnibe )
Liver with sheep's-tail fat (Themsch'ighwre ch'apere zesch'ighwu )
Thick pancake with liver and eggs (Themschighwre jedich'ere zexelhu )
Sheep sausage (Zherume )
Fried sheep's tail fat with honey (Ch'ape ghezchare fore )
Sheep's tail fat cracklings (Ch'ape libzchaxwe )
Sheep's tail fat with honey (Ch'ape daghefo )
Shepherd's lamb (Melix'we li ghezchech'e )
Boiled
mutton (Melil gheva )
Thin mutton sausage (Nek'wlh )
Dried and smoked meat dishes (Li gheghwamre gheghwpts'amre qixasch'ich' shxinighwexer )
Shashlik
Fried meat (Li teibech'e ghezchawe )
Fried meat and potatoes (Lire ch'ert'ofre zesch'elhu ghezchawe )
Fried meat with onions (Lim bzchin sch'elhu )
Meat and beans
broth (Lire jeshre xelhu leps )
Meat and noodles (Li xelhu x'inch'el )
Meat and potato broth (Lire ch'ert'ofre xelhu leps )
Meat roasted on
skewers ,
shashlik (Li dzasech'e ghezchawe )
Dried sheep's side (Dzazhe gheghwa )
Smoked meat goulash (Lighwpts'a libzche )
Poultry and egg dishes (Jedqazimre jedich'emre qixasch'ich' shxinighwexer )
Boiled chicken with garlic (Jed gheva bzchinixw yi ghwsew )
Broasted chicken (Jedla )
Chicken fried in a brazier (Jed teibech'e ghezchawe )
Chicken with new potatoes (Jedisch'ere ch'ert'ofisch'ere zesch'elhu )
Chicken and noodles (Jedir x'inch'elim xelhu )
Chicken in pepper sauce (Jedlibzche shibzhiy ships sch'etu )
Chicken in soured cream sauce, Jadlibja (Jedlibzche )
Chicken in walnut sauce (Jed de ships sch'etu )
Fried chicken with onion (Jed ghezcha bzchin sch'elhu )
Stuffed chicken baked in dough (Thevim k'wets'ighezchihawe jed )
Eggs fried in soured cream (Jedich'eneqiyzh )
Boiled
goose or
duck (Qaz, e babisch, gheva )
Goose (duck) with noodles (Qaz, e babisch, x'inch'elim xelhu )
Baked goose (duck) stuffed with Rice (Qaz, e babisch, ghezcha prunzh k'wets'ilhu )
Jadichevinsh (Jedich'evinsh, Schheqwtih )
Sweet
omelette (Jedich'ezchapx'e 'ef' )
Pastry straws, twiglets (Jedich'eripsch )
Boiled turkey (Gwegwsh gheva )
Stuffed turkey (Gwegwsh ghezcha )
Fish dishes (Bdzezchey shxinighwexer)
Dairy product dishes
Bajina (Bejine )
Baked milk (She sch'eghepschtha)
Cheese (Q'wey )
Fried cheese (Q'wey ghezcha )
Hominy or
polenta (Zhemikwe )
Kurt (Qwrt )
Shkuz (Shxwz ) – This kind of milk preserve is not used in contemporary times.[
citation needed ] It used to be prepared for winter.
Sour milk (Shxw )
Soured cream sauce with cheese (Q'weyzchapx'e )
Flour, cereal and navy-bean dishes
Lakum (Lequm )
Haliva stuffed with
offal (Helive zchenfen delhu ),
cottage cheese (Helive q'wey lhalhe delhu ), potatoes (Helive ch'ert'of delhu ), potatoes and cheese (Helive ch'ert'ofre q'weyre delhu ),
navy beans (Heliva jesh delhu ) or pears (Helive q'wzch delhu )
Potato and cheese pie (Delen ch'ert'ofre q'weyre delhu )
Cottage-cheese (Delen q'wey lhalhe delhu ) and cottage cheese and
scallion pie (Delen bzchin ts'inere q'wey lhalhere delhu )
Lapstaipkha (Lepsteipx'e )
Flaky bread (Sch'aq'we zeteiwp'esch'ich )
Shalama (Shelame )
Tkhurimbey (Tx'wrimbey )
Cornbread , unleavened (Nartixw chirzhin or Nartixw mezhaje ) or
leavened (Chirzhin gheteja )
Maize lakum (Nartixw leqwm )
Maize rolls, with (Sche zixelh hetiq ) or without fat (Hetiq )
Unleavened millet bread (Xw chirzhin or Xw mezhaje )
Miramisa (Miramise )
Hakurt or hakut (Heqwrt or heqwt )
Boiled (Nartixwsch'e gheva ) or roasted (Nartixwsch'e ghezcha )
corn on the cob
Corn flakes (Nartixw ghep'ench'a )
Maize (Nartixw hel'ame ) or millet halama (Xw hel'ame )
Kilish (Qilish )
Wheat (P'aste ) or maize pasta (Nartixw p'aste )
Sok (Sok )
Shopransy (Shopransiy )
Khubala (Xwbela )
Millet soup (Hentx'wps )
Boiled barley (Hegwlive )
Ashira (Eshiri, eshire, eshri or eshre )
Khudir (X'wdir )
Khudirbalatsa (X'wdirbelatse )
Sweet rice
pilaf (Prunzh'ef )
Dumplings (Psiheliva ) with meat (Psihelive melil delhu ) or chicken (Psihelive jedil delhu )
Navy-bean sauce (Jesh libzche ), soup (Jesh leps ) or soup with potatoes (Jesh leps ch'ert'of xelhu )
Potato and gourd dishes (Ch'ert'of, qeb shxinighwexer )
Baked
gourd (Qeb ghezcha )
Boiled gourd (Qeb gheva )
Gourd sauce (Qeb ships )
Potato
paste (Ch'ert'of p'aste )
Fried potatoes (Ch'ert'of zcherikwey )
New potatoes
stewed in soured cream (Ch'ert'ofisch'e shatech'e ghezchawe )
Potato stewed in soured cream or broth (Ch'ert'ofim ships sch'etu )
Beverages
Kalmyk tea (Qalmiq shey )
Makhsima (Maxsime )
Maramazey (Meremezchey )
Sweets and desserts
Dried pears
Haliwa (Heliwe ) – sweet, dessert in Arabic
Marazey (Merezey )
Nuts with honey (Dere fore zexelhu )
Dried pears (Q'wzch gheghwa )
Watermelon honey (X'arbiz fo )
Zacharis (Zech'eris )
See also
References