Hingalsh (Хингалш) — Chechen and Ingush pie with a half-round shape, filled with
pumpkin.
Kubdari (კუბდარი) —
Svan pie filled with spicy
meat.[5]
Khachapuri(ხაჭაპური) — Georgian pie filled with cheese. This dish has a lot of regional variation, the most famous being Adjaruli Khachapuri, shaped in a form of a
boat.
Khichin (Хычин) —
Balkar and
Karachay pie filled with various stuffing.
Ossetian Pies — Davondzhin (filled with a mixture of Ossetian cheese and
wild garlic leaves / Kabuskadzhin (filled with
cabbage and cheese) / Kartofdzhin (filled with
potato and cheese) / Nasdzhin (filled with mashed
pumpkin) / Khabizdzhin (filled with cheese and potato) / Artadzhikhon (filled with cheese) / Fidzhin (filled with minced meat) / Kh'adurdzhin (filled with
kidney beans) / Tsakharadzhin (filled with
beetroot and cheese).
Chorba — Types of soup usually made with lamb and beef, fried vegetables and
herbs which is made in every country in
Caucasus, especially in
Dagestan and Azerbaijan.
Murabba(Mürəbbə / Մուրաբա / მურაბა) —
Jam made traditionally in
Transcaucasia with local fruits such as cherry,
strawberry,
raspberry, apricot,
fig, watermelon, etc., but also from walnuts.
Natyoukh (НатIюхI) —
Lak candy made with a mixture of honey and sugar with apricot kernels and walnuts.
Georgian wines(ქართული ღვინოები) — Most famous include :
Saperavi, Tsinandali, Akasheni, Kindzmarauli, Kvanchkara, Lykhny (made in Abkhazia), etc. Most of the wines are made in the region of
Kakheti.
Makhsima (Мэхъсымэ) —
Circassian alcohol made from
corn flour and wheat. Similar to boza but has higher alcohol content.
Tea(Çay / Թեյ / ჩაი / Чай / Цай) — Tea is an important beverage in the Caucasus and is cultivated mostly in Azerbaijan and on the Georgian coast. (
Black tea is the most popular variety of tea in the region.)
^Pokhlebkin, William Vasilyevich (2004) [1978]. Natsionalnye kukhni nashikh narodov (Национальные кухни наших народов) [National Cuisines of Our Peoples] (in Russian). Moskva: Tsentrpoligraf.
ISBN5-9524-0718-8.
^Culture and Life. Union of Soviet Societies for Friendship and Cultural Relations with Foreign Countries. 1982 – via Google Books. The Russian term, shashlik, has an interesting etymology: it would seem natural for the word to be borrowed from one of the Caucasian languages. But no, the Georgian for it is mtsvadi, the Azerbaijani, kebab. Shashlik is a
Zaporozhye Cossack coinage from the Crimean Tatar sheesh (spit), brought to Russia in the 18th century, after
Field-Marshal Mienich's
Crimean campaign. Prior to the 18th century, the dish was called verchenoye, from the Russian vertel, spit.
Sami Zubaida, Richard Tapper. A Taste of Thyme: Culinary Cultures of the Middle East (2nd ed.). London & New York: Tauris Parke Paperbacks.
ISBN1-86064-603-4.
В. В. Похлебкин. Национальные кухни наших народов. Москва: Пищевая промышленность (in Russian), 1980.
ISBN978-5-9524-2783-9 (
William Pokhlyobkin, Ethnic Cuisines of our Peoples. Moscow: Soviet Food Industry publishing house, 1980).