50 Dishes

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Ajapsandali

Ajapsandali (georgian: აჯაფსანდალი, armenian: աջափսանդալ) is a traditional georgian and armenian dish, also popular in the northern caucasus. it consists of onion, eggplant, tomato and bell pepper grilled, stewed, or fried in vegetable oil and seasoned with garlic, basil, coriander leaves, parsley and other seasoning. sometimes potato, chili pepper and even carrots are added although traditional recipes do not include them.

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Arganak

Broth

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Badrijani

Nigvziani badrijani (georgian: ნიგვზიანი ბადრიჯანი) is a georgian dish made with fried eggplant stuffed with spiced walnut and garlic paste. it is often topped with pomegranate seeds.

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Chakhokhbili

Chakhokhbili (georgian: ჩახოხბილი) is a traditional georgian dish of stewed chicken, tomato with fresh herbs. its name comes from the georgian word ხოხობი (khokhobi) which means pheasant.

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Chicken Kyiv

Chicken kiev (ukrainian: котлета по-київськи, kotleta po-kyivsky; russian: котлета по-киевски, kotleta po-kiyevski, literally "cutlet kyiv-style") or chicken kyiv is a dish made of chicken fillet pounded and rolled around cold butter, then coated with egg and bread crumbs, and either fried or baked. stuffed chicken breast is generally known in ukrainian and russian cuisines as côtelette de volaille. since fillets are often referred to as suprêmes in professional cookery, the dish is also called suprême de volaille à la kiev. though it has disputed origins, the dish is particularly popular in the post-soviet states, as well as in several other countries of the former eastern bloc, and in the english-speaking world.

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Chicken tabaka

Chicken tabaka (georgian: წიწილა ტაბაკა tsitsila tabaka) or chicken tapaka (georgian: წიწილა ტაფაკა tsitsila tapaka) 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 eastern europe and central asia.the chicken is fried in a traditional frying pan called tapa (georgian: ტაფა). for frying thoroughly, the chicken is flattened out on the pan and pressed by a weight. in modern cookery, special pan sets with a heavy cover or with a screw press are often used. chicken tabaka is often seasoned with garlic or dressed with traditional georgian sauces, such as bazhe, satsivi or tkemali.

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Dolma

Dolma is a family of stuffed dishes associated with ottoman cuisine, and common in modern national cuisines of regions and countries that once were part of the ottoman empire. some types of dolma are made with whole vegetables, fruit, offal or seafood, while others are made by wrapping grape, cabbage, or other leaves around the filling. wrapped dolma are known as sarma. they can be served warm or at room temperature.

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Douzma

Meat and potato casserole

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Funchoza

Mung bean noodles with beef, chicken, shrimp, julienned vegetables, oil and vinegar

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Gyro

Gyros—in some regions, chiefly north america, anglicized as a gyro (; greek: γύρος, romanized: yíros/gyros, lit. 'turn', pronounced [ˈʝiros])—is a food item of greek origin made from meat cooked on a vertical rotisserie and served wrapped or stuffed in pita bread, along with ingredients such as tomato, onion, fried potatoes, and tzatziki. in greece, it is normally made with pork or sometimes with chicken, whilst beef and lamb are also used in other countries.

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İmam bayıldı

İmam bayıldı (literally: "the imam fainted") is a dish in ottoman cuisine consisting of whole aubergine stuffed with onion, garlic and tomatoes, and simmered in olive oil. it is a zeytinyağlı (olive oil-based) dish and is found in most of the former ottoman regions. the dish is served at room temperature or warm.

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Kababi

Kebabs made with spiced minced meat such as beef, pork, lamb

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Kalajosh

Yogurt, lentils, onions, vegetables served on crumbled lavash bread, may also be made with braised meat

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Kasha

In english, kasha usually refers to pseudocereal buckwheat or its culinary preparations. in various east-central and eastern european countries, kasha can apply to any kind of cooked grain. it can be baked but most often is boiled, either in water or milk, and therefore the term coincides with the english definition of porridge, but the word can also refer to the grain before preparation, which corresponds to the definition of groats. this understanding of kasha concerns mainly belarus (каша), the czech republic (kaše), lithuania (košė), poland (kasza), romania and the republic of moldova (caşa), russia (каша), slovakia (kaša), kazakhstan, and ukraine (каша), where the term, besides buckwheat, can apply to wheat, barley, oats, millet and rye. kashas have been an important element of slavic diet for at least one thousand years.this english-language usage probably originated with jewish immigrants, as did the form קאַשי kashi (literally translated as "porridges").

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Kchuch

Stewed meat or fish, vegetables and potatoes, traditionally using a clay pot

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Khash

Khash (armenian: խաշ; known by the derivations khashi (georgian: ხაში) and azerbaijani: xaş, respectively) is a dish of boiled cow or sheep parts, which might include the head, feet, and stomach (tripe). it is also known by other designations, namely pacha (persian: پاچه; albanian: paçe; mesopotamian arabic: pacha, پاچة; serbo-croatian: pača; bulgarian: пача; greek: πατσάς), kalle-pache (persian: کله‌پاچه; turkish: kelle paça; azerbaijani: kəllə-paça), kakaj šürpi (chuvash: какай шÿрпи) or serûpê (kurdish: سه‌روپێ, romanized: serûpê). considered originating in traditional armenian cuisine, khash and its variations are also traditional dishes in afghanistan, albania, azerbaijan, bosnia and herzegovina, bulgaria, georgia, greece, iran, iraq, turkey, north macedonia, mongolia and some persian gulf countries.

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Khashlama

Stewed meat, made with lamb, beef, mutton, serve with broth

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Khinkali

Savory dumplings filled with minced meat such as lamb, or pork and beef, herbs, spices

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Khorovats

Khorovats (armenian: խորոված, [χoɾoˈvɑt͡s]) is an armenian barbecue. the meat may be marinated before grilling, but it does not have to be. it can be made with lamb, pork, beef, chicken, fish, or even veal. this is generally a dish reserved for "festive occasions".

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Korvatz hav

Oven-fried chicken

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Lahmajoun

Lahmacun (arabic: لحم بعجين, armenian: լահմաջուն also lahmajun and other spellings) is a middle eastern flatbread and meat dish. it consists of a flatbread topped with minced meat (most commonly beef or lamb), minced vegetables, and herbs including onions, garlic, tomatoes, red peppers, and parsley, flavored with spices such as chili pepper and paprika, then baked. lahmacun is often wrapped around vegetables, including pickles, tomatoes, peppers, onions, lettuce, parsley, and roasted eggplant.due to its shape and superficial similarity, it is sometimes described as armenian pizza, turkish pizza, or similar names. however, unlike pizza, lahmacun is not usually prepared with cheese and the crust is thinner.lahmacun is a popular dish in armenia, where it is also called lamadjo; in turkey (lahmacun), iraq, lebanon and syria), palestine, (lahm bi 'ajin) and in armenian, turkish, and arab communities worldwide.

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Lyulya kebab

Lula kebab (armenian: լուլա քյաբաբ, romanized: lula kʿyabab, azerbaijani: lülə kabab) is a type of kebab cooked on skewers. it is made from minced meat. it is a specialty of armenian, azerbaijani, and other cuisines of countries in south caucasus, the middle east, and central asia.

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Manti

Manti is a type of dumpling popular in most turkic cuisines, as well as in the cuisines of the south caucasus and balkans, central asia, afghanistan and chinese muslims. manti are also consumed throughout russia and other post-soviet countries, where the dish spread from the central asian republics. the dumplings typically consist of a spiced meat mixture, usually lamb or ground beef, in a thin dough wrapper and either boiled or steamed. size and shape vary significantly depending on the geographical location. manti resemble the chinese jiaozi, korean mandu, mongolian buuz and the tibetan momo and the dish's name is cognate with the korean mandu, chinese mantou and japanese manjū, although the modern chinese and japanese counterparts refer to different dishes.the name, depending on the language, can refer to a single dumpling or to more than one dumpling at a time; in english, it is often used as both a singular and plural form.

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Ojakhuri

Pork marinated with spices, herbs and wine, then pan-fried and served with fried potatoes and onions, may also be made with bacon, chicken

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Pelmeni

Pelmeni (russian: пельмeни—plural, pronounced [pʲɪlʲˈmʲenʲɪ]; pelmen, russian: пельмень—singular, pronounced [pʲɪlʲˈmʲenʲ]) are dumplings of russian cuisine that consist of a filling wrapped in thin, unleavened dough. the debate about the exact place of origin is still active, with ural and siberia both maintaining strong claims. pelmeni have been described as "the heart of russian cuisine".

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Plov

Pilaf (us spelling) or pilau (uk spelling) is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere.at the time of the abbasid caliphate, such methods of cooking rice at first spread through a vast territory from india to spain, and eventually to a wider world. the spanish paella, and the south asian pilau or pulao, and biryani, evolved from such dishes. pilaf and similar dishes are common to balkan, caribbean, south caucasian, central asian, east african, eastern european, latin american, middle eastern, and south asian cuisines. it is a staple food and a popular dish in afghanistan, albania, armenia, azerbaijan, bangladesh, bulgaria, china (notably in xinjiang), cyprus, georgia, greece (notably in crete), india, iraq (notably in kurdistan), iran, israel, kazakhstan, kenya, kyrgyzstan, mongolia, nepal, (pakistani cuisine) pakistan, romania, russia, serbia, sri lanka, tanzania (notably in zanzibar), tajikistan, turkey, turkmenistan, uganda, and uzbekistan.

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Porani

Stew made with yogurt

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Qyufta

Kofta are a family of meatball or meatloaf dishes found in middle eastern, south caucasian, south asian, balkan, and central asian cuisines. in the simplest form, koftas consist of balls of minced meat – usually beef, chicken, pork, lamb or mutton, or a mixture – mixed with spices and sometimes other ingredients. the earliest known recipes are found in early arab cookbooks and call for ground lamb. there are many national and regional variations. there are also vegetable and uncooked versions. shapes vary and include balls, patties, and cylinders. sizes typically vary from that of a golf ball to that of an orange.

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Shashlik

Shashlik, or shashlick (russian: шашлык shashlyk), is a dish of skewered and grilled cubes of meat, similar to or synonymous with shish kebab. it is known traditionally by various other names in the caucasus, eastern europe and central asia, and from the 19th century became popular as shashlik across much of the russian empire and nowadays in the russian federation and former soviet republics.

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Tirit

Tirit, also known as trit, is a cheap, wholesome and filling turkish dish prepared to avoid wasting dry bread and inexpensive animal parts produced in the course of butchery. it is prepared by soaking broken-up stale bread in a broth prepared from offal, the resulting mixture then being seasoned with ground pepper and onion. further refinements include the addition of various types of cheese and yogurt - as recorded in certain hatay cookery books. tirit sometimes features also in the cuisine of mecca, where the story is told that the morale of a community hungry from famine brought about by a drought was boosted by being sustained by this dish until the return of times of greater plenty. the origins of tirit can be traced back centuries to cooking techniques practiced on the steppes of central asia, where similar dishes were prepared using lamb and leftovers of various kinds - often including stale bread - re. which see also kuurdak. khash is a similar frugal and sustaining offal-based dish eaten in many countries in eastern europe and western asia, including the southern caucasus.the practice of creating a tasty dish by eking-out inexpensive offal with even cheaper forms of starch may also be observed in the preparation of haggis and the simpler forms of white pudding, in which the northern staple oatmeal fulfills the function of the stale bread used to make tirit. the forms of tirit involving cheese also bear some comparison to the barley-based, tibetan staple tsampa.

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Tolma

Dolma is a family of stuffed dishes associated with ottoman cuisine, and common in modern national cuisines of regions and countries that once were part of the ottoman empire. some types of dolma are made with whole vegetables, fruit, offal or seafood, while others are made by wrapping grape, cabbage, or other leaves around the filling. wrapped dolma are known as sarma. they can be served warm or at room temperature.

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Tonis puri

Tonis puri (georgian: თონის პური) is a type of georgian bread, baked in a specific oven called a tone or torne. the word is cognate with tandoor. the bread is served as any other bread, but it tends to be more popular on special celebrations such as easter, christmas, and new year's day, as well as birthdays and weddings.

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Tushonka

Tushonka (russian: тушёнка, ipa: [tʊˈʂonkə], from тушение — 'braising') is a canned stewed meat especially popular in russia and other countries of the former eastern bloc. it has become a common name for different kinds of canned stewed meat, not all of which correspond to the strict gost standards.tushonka can be used and preserved in extreme situations, and therefore is a part of military food supplies in the cis. for the people of the soviet union, tushonka was a part of military and tourist food supplies; at some extreme periods of time it could only be bought with food stamps.

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Urfa kebab

Kebab with spiced ground meat

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Zhingyalov hats

Zhingyalov hats (armenian: ժենգյալով հաց, also zhengyalav hatz, zhangyalov hats, or jingalov hats) is a type of flatbread stuffed with finely diced herbs and green vegetables. it is a traditional dish of armenians from nagorno-karabakh and syunik. in 2015, at the end of april, the republic of artsakh held a zhingyalov hats festival.

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Sini köfte

Meat pie with a bulgur crust, made in a round pan then baked

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Ishkhan

The sevan trout (salmo ischchan) is an endemic fish species of lake sevan in armenia, known as ishkhan (իշխան, pronounced [iʃˈχɑn]) in armenian. it is a salmonid fish related to the brown trout. the fish is endangered, because various competitors were introduced into the lake during the soviet period, including common whitefish (coregonus lavaretus) from lake ladoga, goldfish (carassius auratus) and narrow-clawed crayfish (astacus leptodactylus); and because of lake level change. on the other hand, the sevan trout itself has been successfully introduced to issyk kul lake in kyrgyzstan.a resolution by armenia's council of ministers in 1976 stopped the commercial fishing of sevan trout and organized sevan national park. the fish are nowadays also reared in hatcheries.the sevan trout has four (or two) distinct strains differing in their breeding time and place, and growth rate: winter bakhtak (salmo ischchan ischchan) summer bakhtak (salmo ischchan aestivalis) gegharkuni (salmo ischchan gegarkuni) bojak (salmo ischchan danilewskii).the winter bakhtak is the largest form and can grow to considerable size, up to 90 cm and 15 kg. it breeds within the lake. the summer bakhtak is smaller (<50 cm), and breeds naturally both in rivers and within lake near river mouths. gegharkuni is a migratory form that naturally breeds exclusively in rivers; it also feeds on plankton in addition to benthos. bojak in turn is a dwarfed form that breeds within the lake in the winter, and does not exceed 33 cm and 0.25 kg.water level regulation has been destructive for sevan trout reproduction. currently, the summer bakhtak and gegharkuni are mainly propagated by hatcheries. the winter bakhtak and bojak may be extinct within the lake.from a study of historical samples, the four strains or forms are not diagnosable by their mitochondrial dna sequences. as a whole, the sevan trout is phylogenetically very close to the caspian trout, within the brown trout complex.

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Borscht

Borscht (english: (listen)) is a sour soup common in eastern europe and northern asia. in english, the word "borscht" is most often associated with the soup's variant of ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. the same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht. borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (heracleum sphondylium), a herbaceous plant growing in damp meadows, which lent the dish its slavic name. with time, it evolved into a diverse array of tart soups, among which the ukrainian beet-based red borscht has become the most popular. it is typically made by combining meat or bone stock with sautéed vegetables, which – as well as beetroots – usually include cabbage, carrots, onions, potatoes, and tomatoes. depending on the recipe, borscht may include meat or fish, or be purely vegetarian; it may be served either hot or cold, and it may range from a hearty one-pot meal to a clear broth or a smooth drink. it is often served with smetana or sour cream, hard-boiled eggs or potatoes, but there exists an ample choice of more involved garnishes and side dishes, such as uszka or pampushky, that can be served with the soup. its popularity has spread throughout eastern europe and – by way of migration away from the russian empire – to other continents. in north america, borscht is often linked with either jews or mennonites, the groups who first brought it there from europe. several ethnic groups claim borscht, in its various local guises, as their own national dish consumed as part of ritual meals within eastern orthodox, greek catholic, roman catholic, and jewish religious traditions. in 2022, the united nations educational, scientific, and cultural organization (unesco) announced that it had placed borscht on the list of intangible cultural heritage in need of urgent safeguarding due to the risk that russia's invasion posed to the soup's status as an element of ukraine's cultural heritage. the new status means ukraine could now apply for special funds to finance projects promoting and protecting the dish.

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Bozbaş

Bozbash (azerbaijani: bozbaş; persian: آبگوشت بزباش; tat: guşto buzbaş) is a meat stew (also described as a soup) popular in armenia, azerbaijan and iran.

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Chanakhi

Chanakhi (georgian: ჩანახი) is a traditional georgian dish of lamb stew with tomatoes, aubergines, potatoes, greens and garlic.

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Fasulya

Stewed white beans with onions, tomatoes, vegetables, meat

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Hybivka

Mushroom soup

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Kharcho

Kharcho, also spelled as harcho (georgian: ხარჩო), is a traditional georgian soup containing beef, rice, cherry plum purée and chopped walnuts (juglans regia). the soup is usually served with finely chopped fresh coriander. the characteristic ingredients of the soup are meat, cherry plum purée made from tklapi or tkemali, rice, chopped walnuts and a spice mix which varies between different regions of georgia. an example of a georgian recipe for kharcho is made using beef, lamb, pork, chicken or goose. cut a cleaned, thoroughly washed piece of beef brisket into pieces, put it in 2 quarts of water, bring to the boil and simmer for 2–2.5 hours, skimming the foam. when the meat is soft add the rice; after 10 minutes add the chopped walnuts, allspice, bay leaf and peppercorns. when it is almost ready add the cherry plum paste, the spices (cerulea, coriander seed, paprika, turkish smoked red pepper) and then simmer for 5 minutes more. adjust salt, add the fresh coriander, let it cool, and serve.

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Lentil soup

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Nettle soup

Nettle soup is a traditional soup prepared from stinging nettles. nettle soup is eaten mainly during spring and early summer, when young nettle buds are collected. today, nettle soup is mostly eaten in scandinavia, iran, ireland, and eastern europe, with regional differences in recipe; however historically consumption of nettles was more widespread.