A FOOD TRADITION
Dagestani Cuisine
Dagestani cuisine encompasses the highly varied food traditions of the eastern North Caucasus, including Avar, Dargin, Lezgin, Kumyk, Lak, and other peoples. Mountain and lowland environments contribute wheat, corn, lamb, beef, poultry, herbs, walnuts, dried fruit, dairy, and Caspian fish. Dough is rolled, layered, stuffed, or steamed, while meat is boiled, grilled, or combined with aromatic sauces and herbs. Recognizable examples include chudu, filled flatbreads; kurze, regional dumplings; and hinkal, pieces of dough served with meat, broth, and sauces. These foods are shared across communities and borders, so the entry should not imply a single exclusive ethnic origin.
Dishes linked to this cuisine
1–5 of 5
Dagestani chudu
Thin Dagestani flatbread or pie enclosing meat, cheese, potato, pumpkin or greens.
Dagestani dried-apricot porridge
A sweet-tart Dagestani porridge made from softened dried apricots and flour, commonly served with urbech.
Dagestani khinkal
Boiled pieces of dough served with meat, broth and pungent garlic sauce in Dagestani regional styles.
Dagestani kurze
Small Dagestani dumplings with a distinctive braided seal, filled with seasoned meat or cheese.
Dagestani urbech
A dense Dagestani seed or nut paste commonly blended with honey and butter for serving.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.