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.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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