Caucasian combat cuisine. New Year Recipes


Nart feast


Alas, modern Caucasian cuisine is a hellish vinaigrette of the most popular dishes in the media: barbecue, satsivi, lobio, kharcho, etc. Mostly they advertise Georgian dishes with the sauce of popularizing the cuisine of the Caucasus. Such a narrowness of knowledge not only kills the richness of the gastronomy of the whole region, but also cultivates a narrow view of it history. But the cuisine is inextricably linked both with history and with the way of life of people. For example, the complex dishes of Transcaucasia spoke of the sedentary nature of some of its peoples, simple and satisfying recipes of the Circassians hinted at a military-campaigning character, Cossack dishes were very nutritious, which indicated a high energy consumption of lifestyle.

And this whole historical layer is replaced by barbecue and various salads with wild nuts, which over time you begin to hate quietly. But the terrific Cossack dishes, Circassian, Abazin, Kabardian, Ossetian, etc. are extremely little known. In the best case, the layman will remember the gedliber (beloved by the author) and absolutely will not know about his fellow - the face klib (veal in cream with onions and garlic). Well, let’s take a look at a few truly military dishes of the Caucasus that have gone through the history of wars and unrest.

Naur fighting cabbage soup


The Naurian Cossack cabbage soup went down in history thanks to the heroic defense of the village of Naurskaya in 1774. In July of that year, the Cossack garrison of the village was on a campaign. The village itself had only a small guard team. The rest of the population is entirely women, children and the elderly. Taking advantage of such a vulnerable position of the village, the Turkish-Tatar military detachment, reinforced by local hostile highlanders, under the command of Shahbaz Geray decided to take control of the village by storm and plunder it, taking the inhabitants into slavery.


Despite the small number of the Naurskaya garrison, Shahbaz Gerai could not take the village on the move. Moreover, each successive wave of assaults each time receded without salty slurping. The whole nation came to the defense of Naurskaya, starting with women and ending with the elderly. At the peak moment of the battle, the defenders of the village found that the tar that had burned the enemy from the ramparts had ended. And here came to the aid the ingenuity of the beloved Cossacks, who brought boiling cabbage soup stuffed with oil from the huts. Poured onto the head of the enemy, cabbage soup turned into a formidable weapon serf defense. After Shahbaz Geray, without capturing Naurskaya, shamefully fled, the stanitsy laughed for a long time at the scalded highlanders they met, because They knew what the battle wounds were and who caused them.

Sami cabbage soup was prepared as follows. Two cups of kvass made from yeast or rye bran were poured into cast iron. After that, the cast iron was filled with water. Then millet or lentils, peas and salt were sent inside. As soon as the cooking process began directly, cabbage, onions, beets and even tomatoes went into the cast iron. When all the products were ready, cabbage was seasoned with hemp or linseed oil for satiety.

Caucasian combat cuisine. New Year Recipes

Family of Terek Cossacks

Someone, of course, will be surprised by the absence of meat in these cabbage soup. Firstly, meat was not a publicly available product. Secondly, the Cossacks were believers and many of them strictly followed the calendar of fasting and fasting days. Therefore, meat and millet went to cabbage soup on holidays or on frosty winter days, when the body required more energy.

Not cabbage


The Cossack way of military life, of course, introduced its amendments into the gastronomy of the Cossacks. One of these amendments was the Cossack camp. This dish is, in fact, specially created to satisfy hunger in camp conditions. It does not need to be heated, it is compact enough, stored for a long time and at the same time unusually high-calorie.


Cossack Camping

The ingredients are quite simple: eggs, milk, salt, dill, black and red pepper. Put the salty milk (1,5 L) on the fire. Beat a dozen eggs and pour in them a tablespoon of black and red pepper. There goes the middle bunch of chopped dill. When the milk boils, it is necessary to pour eggs into it, constantly stirring. Soon, the eggs will begin to curl, and boil milk. When the milk almost disappears, leaving something like whey, you need to put the lump in a colander covered with a cloth. Having formed a lump, we suspend it to separate unnecessary liquid. They eat a lump of cold, cutting it into pieces.

Pita bread: “contraband” bread


Bread during the war becomes a strategic product. It's no secret that hunger has always been used as a weapon. The Caucasus is not only an exception, but also has several features that only strengthen the cannibalistic siege of the enemy’s food policy.

According to one version, the famous pita bread owes its appearance to the enemy policy of using hunger as its ally. Armenia, being in Transcaucasia, due to its geographical position, was repeatedly forced to reflect the destructive raids of the peoples of modern Iran, the Arabs of the Umayyad Caliphate, various nomads and, of course, Ottoman. All the conquerors did not shy from the robbery and destruction of food products in order to weaken the popular resistance.


Lavash-like lavash in such a situation was very welcome. This bread was simply wrapped around the body under clothes. In the heat of a rapid raid, the enemy did not bother to search every resident, therefore, despite the ruin of the economy, people still had a chance to hold out for some time on “smuggling” hidden under their clothes. In addition, in terms of secret transportation, pita bread was not an example more convenient than the loaves known to us.

Melee Cake


Didoic malt cakes gained their fame precisely because of the restless warlike nature of the Caucasus. Didoians - one of the peoples of Western Dagestan, who speaks the Cesian language and is related to the Avars. Like the other peoples of the Caucasus, the Didoans have fully experienced dashing raids, complete lawlessness and endless wars.

One day, women from the Dido village of Khebatli (now the Tsuntinsky district of Dagestan) went to the Kosovita in the abandoned Elitl farm. Work was in full swing all day, so the tired young ladies decided to spend the night in one of the houses of the abandoned farm in order to have a good rest and not to tempt fate in the dangerous darkness of the Caucasian roads. The entrance to the house was locked tightly, so the only way in was through the window.


Malt cakes

As it turned out, the robber gang of abreks spotted the women before dawn. The attack was postponed until dark. The young ladies were just baking malt cakes for dinner when they heard that enemies were breaking into the house. One of the resourceful women grabbed another cake from the oven and tore off the top layer from it, under which covered still bubbling heat slurry. As soon as the physiognomy of the abrek appeared in the window, a brave young lady literally slammed him with this sticky sticky dough with this malt volcano. A terrible howl announced the whole valley. The unsuccessful enemy had to retreat.

Malt cake, despite the simplicity of the preparation, has several features. There are only two ingredients - dry malt and water. Kneading soft cool dough, we form flat cakes 1,5–2 centimeters thick. Cakes are baked either in a traditional oven or on a hot stone, until cracks appear on the brown crust. The trick is that inside the cake remains liquid, so pieces are broken off from the edges and dipped into the liquid part.

Gauemilä: Circassian hiking food


For the Circassians, military camp life was habitual, so certain provisions were also made for provisions. The answer to the need for specially adapted food products was gumemylé, i.e. military marching food of the Circassians. It was a kind of canned food of its time. Each rider going on a campaign had a small leather bag with supplies, which was hermetically sealed. The content was not rich, but satisfying. They put dried millet flour, sugared honey, salt, smoked meat ground to a powder state or rennet cheese hardened to a stone state.

From meat "flour" it was possible to cook nutritious soup by adding salt and herbs. There, one could add millet flour for satiety. Honey, thanks to its healing properties, supported the strength of the rider at a distant crossing. A special place was given to rennet cheese. Everyone, of course, knows perfectly well the dish of fondue, promoted to indecentness, for which the layman puts out thousands of rubles. The reader will be truly surprised, but in the Spartan conditions of the military campaign, the Circassians sometimes ate just the Caucasian fondue. Pieces of cheese and flour were thrown into boiling water, stirring constantly. Such a broth was high-calorie and warmed at night around a campfire.

Fagot: strategic meat menu


Another of the strategic products needed in a long military campaign was the frog, which was also called ligurgage or ligugug. This dish is usually referred to as Kabardian cuisine, although it was common among many peoples and tribes of the North Caucasus. In fact, a jagur is a jerky, a variety of cooking methods. For example, a layer of meat 1,5 cm thick is cut from lamb. Then it is cut and salted for 6 hours. Next, you need to let the liquid drain from the meat and sow it in the open air for a week in limbo. Such meat is stored for a long time and is great for long-distance military campaigns.


Another advantage of the frog is that it itself is the basis for many dishes. You can stew the fagot with potatoes, make a barbecue, adding water and spices, boil lizhelips soup and even prepare a sauce called lizzypsa. For licking, it is necessary to boil dried meat, divide into the smallest fiber and fry in fats with added onion. Then you need to pour this frying with a solution of water, flour, finely chopped red pepper, salt and garlic. Further, everything is boiled until medium density.

Army Khinkal


In ancient times, in Lakia (the ethnocultural territory of the Laks in the central part of Nagorno-Dagestan) there was a special custom. When the time came and the recruits were drafted into the army, the whole village came to accompany their sons. In addition to traditional recipes, mothers prepared a special dish - airein gyavkkuri, i.e. army khinkal. Unlike its meat counterparts, Army Khinkal is a dessert.


Army Khinkal

From flour with soda, sugar, sour cream, eggs and soft butter, an elastic dough is mixed in which black cumin is added. The dough should rest a bit. After that, we form oblong sausages from the dough, while we clamp the pieces of the mother so that the outlines of the fingers are imprinted on the surface. Ready khinkal sent to the pan with sunflower oil. Dessert should literally float in oil. We take out the khinkal fried to a golden color and send it to some cloth so that the excess oil is glass, and after that we sprinkle the dessert with icing sugar.

At the same time, the army khinkal has an extremely useful property for camp life - it has not been stale for a long time. Even after a couple of weeks, the rookie can enjoy a home-cooked meal.

Leave the wine alone


The logic of the narrative requires mentioning and drinks of the Caucasus, which should be washed down the warlike cuisine. The traditional cliche in this world is wine. However, despite the fact that almost every city in the Caucasus was literally under siege by wineries and small garage wineries (only along the perimeter of Novorossiysk half a dozen such enterprises), in the old days the Caucasus did not drink wine.

They drank Nogai koumiss and bakhsymu (buzu) from corn and millet, Abazin tea from dried sea buckthorn and the Circassian version of buzah, ayran and uzvar and, of course, mineral water. But a special place was given to the Ossetian hops drink - Nart beer. This is the drink of the main characters of the Nart epic - Narts, celestials and warriors-heroes. Beer was served in the legendary Utsamong bowl, which was credited with magical properties.


Nart beer in a traditional bowl

Beer was brewed in large copper vats designed for 40-50 buckets of water. The cooking process itself is quite complex and requires many days of work. Starting with collecting the necessary ingredients in the mountains, ending with filtering almost finished beer. In appearance, the ingredients are quite simple: roasted malt, barley malt, hops, brewer's yeast and water. The beer obtained is darker than night, but is low alcohol, an average of about 3-4 degrees.

In the XNUMXth century, several bottles of Nart beer were donated to His Grace Prince Grigory Aleksandrovich Potemkin. The prince liked the drink so much that he wrote out Ossetian brewers in the capital. But no matter how Ossetians fought, the taste of beer was very different from the original and not for the better. Finally, the brewers realized that the ingredients collected in the mountains are qualitatively superior to those at their fingertips in St. Petersburg. Moreover, the purest water from mountain sources, as it turned out, played far from the last role. Alas, Potemkin had to abandon the idea of ​​brewing Nart beer in the capital. Those who want to enjoy the original drink, most likely, will have to go directly to Ossetia to some mountain village. And even better, if the trip will be on any holiday, when Ossetians will brew beer for a feast. New Year is no exception.
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  1. Same lech 29 December 2019 05: 00 New
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    Thanks to the author for a great article. hi I learned a lot of interesting details from it ... already drooling ... tolerated ... a little bit left before the holiday.
    1. Siberia 75 29 December 2019 06: 00 New
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      As a child, I read a book about the Cossack Mamaia (exactly like that). It described a recipe for “wise, Cossack cabbage soup”, based on vinegar and a wild amount of hot pepper. The book said that for an unprepared person they are deadly. How many did not search, and did not find an adequate recipe for this dish wink
      1. GKS 2111 29 December 2019 06: 35 New
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        It consists of a mountain of garlic, onions, pepper of different varieties, vinegar, almost mustard powder, without meat, without potatoes and tomatoes, vegetables are fried in fat, it turns out spicy - it helps almost from a hangover, a cold, young Cossacks in Sich they were tested for fidelity to the party.

        Bon appetit!
        1. Siberia 75 29 December 2019 07: 24 New
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          Quote: GKS 2111
          https://holomonova.mirtesen.ru/blog/43881223484/Kazatskiy-Mudryiy-borsch?nr=1&utm_referrer=mirtesen.ru

          Yes, everything is correct, the passage is given exactly from the book that I read. But as you noticed, the dosage of the ingredients is not given clearly, and in this dish, as with sappers, you can make a mistake only once laughing
          1. AnpeL 29 December 2019 10: 17 New
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            ... a special place was given to the Ossetian hops drink - Nart beer. This is the drink of the main characters of the Nart epic - the Narts.

            That's just the sledges are Kabardians, Circassians, and not Ossetians
            1. rich 29 December 2019 17: 54 New
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              For the author, this is apparently no difference.
              A whole chapter about the "Naur soup" and not a word that they were not "fast", but festive "fat" pork. Then on June 24, Naurskaya celebrated the day of spirits. Therefore, the 9 thousandth enemy army, consisting of Turks, Zakuban Tatars and Kabardinians, fearing pork, stopped the assault and withdrew from Naurskaya. And the assault was terrible from morning until late at night. Many residents and defenders of the village died. Not without reason, then Terts purposefully caught mountaineers with deified muzzles. There was no laughing matter with everything, as the author presents. And in general, how can you write the cuisine of Terek Cossacks, forgetting about the "Ossetian pies", "kulesh", "fish brew" and "honey boboshka"? And my favorite onion cakes?
              1. rich 29 December 2019 22: 06 New
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                Allow to continue. If we take the Cossack’s combat food, the terrestrial that they ate on the campaigns is not whimsical. This is brew-kulesh and fish, crackers, corn, onions, home-made sausages, barbecue and meat, and fish, onion-onion cakes that are stored for an incredibly long time, and of course the most important thing is fat

                1. rich 29 December 2019 22: 14 New
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                  This ancient marching song "Snowballs" of St. Apostle Bartholomew Tersky Cossack army
      2. Catfish 31 December 2019 10: 35 New
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        How many did not search, and did not find an adequate recipe for this dish wink


        Alex, can it be for the better? smile
    2. opus 31 December 2019 21: 52 New
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      Quote: The same Lech
      Thanks to the author for a great article.

      I agree!
      I’ll send it to my wife, let him prepare for the battle (New Year’s)
  2. kjhg 29 December 2019 06: 12 New
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    Thanks for the interesting article hi. The difference between VO and other military sites is the fact that here, in addition to news and analytical articles, you can read historical and even culinary ones, as it turned out.
    Gauemyla - I almost broke my tongue. But Lyagur reminded me of a Tatar sausage made from raw horse meat - Kazy.
  3. antiaircrafter 29 December 2019 06: 17 New
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    Caucasian combat cuisine.

    Pop my eyes, it's cooler than a military hopak.
    1. peta locksmith 29 December 2019 08: 12 New
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      especially the army khinkal

      at home for some reason this dish is called "brushwood" - it is baked by the mother-in-law at the request of the grandchildren - that is, at least once a week and maybe more often
      urgently rename "brushwood" to "army khinkal"
      1. peta locksmith 29 December 2019 08: 17 New
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        and here's another - the people of the Caucasus themselves know that they have a military-combat kitchen?
    2. Alex 1970 29 December 2019 15: 23 New
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      I also thought about it as soon as I read about the cabbage soup laughing
  4. Paul Siebert 29 December 2019 06: 25 New
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    A magnificent story about the culinary traditions of the Caucasus!
    A very New Year’s story written with love and humor!
    Thanks to the author!
    Happy New Year!
    1. bessmertniy 29 December 2019 10: 34 New
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      What a merciless author - while reading expired saliva. recourse
  5. PSih2097 29 December 2019 07: 25 New
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    I remember having a rest in Gagra, in the 80s - in a cafe by the sea there was such a soup - Kharcho Classic ... His parents mocked for “both cheeks”, and my sister and I ate it for the first time (as my father said - Caucasian dishes they normally do it only in the Caucasus (it turns out an article at home)) ... Water was drunk 10 times more (by volume) than a bowl of soup ...
  6. Thrifty 29 December 2019 07: 32 New
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    The author urgently needs to firstly write down all the culinary recipes of the dishes of the peoples of the Caucasus known to him, and secondly, open a restaurant of Caucasian cuisine! hi good
  7. parusnik 29 December 2019 07: 52 New
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    Happy New Year! Thanks for the delicious article! hi
  8. Vitaly Tsymbal 29 December 2019 07: 53 New
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    I myself live in the North Caucasus ate a lot of North Caucasian dishes, but somehow I did not consider these dishes from the point of view of the "military field cuisine." Thanks to the author, I read the article with pleasure !!!! True, there is another product - fat! For Cossacks, this was also one of the main products of the “field kitchen”.
  9. Nikolaevich I 29 December 2019 08: 26 New
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    1.Naur war cabbage ... And if you add to the soup “fighting one hundred grams ...”? What do you think ... a good combination will work out?
    2.Cossack camp ... Very reminiscent of YouTube recipes ,, homemade, "Adyghe" cheese!
    3. Armenian lavash I once heard such a legend about the appearance of lavash ... The enemies of the Armenian king were captured and began to starve him to deprive him of physical and spiritual strength. And they set a condition, if after a certain time the king takes part in the duel and wins, then he will be released to his homeland. The king agreed to the condition, but demanded that his beloved sword be delivered to him ... In the king’s homeland, his close associates understood what their "leader" had in mind ... When the king delivered his sword, he asked for an opportunity to "practice" in ,, camera ,, with a sword ... Soon the king announced that this sword didn’t suit him and needed another ... So the king changed a dozen swords .. the enemy only grinned and did not interfere with “replacing swords”, suggesting that it only testifies that the king is weakening and incapable of still possessing weapons. But, when there was a duel, the king won and the enemy had to fulfill the given "popularly" word, to release the captive king. ! And the "morality of this fable" is this: in the scabbard of swords approximate hid bread - "lavash"!

    4.Guemylae: Something like this recipe is very reminiscent of an Indian pemmican! So, Russia has even more rights to Alaska!
    5[Frog: But the frog reminded me of basturma! In my opinion, the acre of small "nuances" is "one and the same"! what
    PS The author for such an interesting article - "Respect and Respect"! fellow
  10. Zaurbek 29 December 2019 08: 46 New
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    Nart beer is sold in stores in Ossetia .... in wide access.
  11. knn54 29 December 2019 09: 50 New
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    HUGE gratitude to the author. Interesting and "out of place."
    I drove on business to one organization (Kyrgyzstan) with a bottle of "Ukrainian" (honey, 45 degrees) gorilka. When he suggested, the guys supported, the local one was not important. They explained to me the ban, the Koran speaks of the product of the fermentation of grape juice - wine, cognac .. But not about vodka.
    1. karabass 29 December 2019 17: 00 New
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      Qur'an commentators claim it is a heady drink, that is, any intoxicating liquid product
      1. Razvedka_Boem 30 December 2019 17: 54 New
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        Koran’s commentators say it’s a heady drink, that is, any intoxicating liquid product

        Any substance stupefying the mind is haram, i.e. is absolutely prohibited.
        Excuses that the Qur'an speaks only about wine, but does not say anything about vodka or drugs - the arguments are from the evil one.
    2. Razvedka_Boem 30 December 2019 17: 52 New
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      Drove on business in one organization (Kyrgyzstan) with a bottle of "Ukrainian". When suggested, the guys supported - the local was unimportant

      Kyrgyz vodka is very high quality.
      Looks like the wrong Kyrgyz you hit.
  12. Assyrian 29 December 2019 13: 15 New
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    Thanks to the author !!!!!!! Just a great review. The reader asks for recipes. hi And probably there is such a subsection as the kitchen during field work. It would be interesting to read.
  13. Nehist 29 December 2019 16: 27 New
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    Dear author !!! What nonsense are you talking about? To begin with, peppers like sugar and butter were insanely expensive products in those days! And they began to grow potatoes in large quantities for food only during the reign of Nicholas I. All the dishes that you listed are late 18th and early 19th century! That is, you yourself were likened to those whom you accused of promoting all kinds of barbecue, satsivi and so on.
    1. garri-lin 30 December 2019 09: 29 New
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      And why was butter butter expensive? Yes, and pepper strife.
    2. AllBiBek 30 December 2019 15: 39 New
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      Just you are talking nonsense: pepper was, of course, insanely expensive during the Crusades and in Europe, but not in Russia. Herberstein also wrote that even poor Muscovites use a mixture of pepper and salt as everyday seasoning.
      1. Nehist 30 December 2019 23: 22 New
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        N-yes ... Do you learn a story? Where did pepper get to Russia and how insanely did it cost
        1. AllBiBek 31 December 2019 15: 28 New
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          Can this be perceived as your “Oh, everything!”?
  14. Karen 29 December 2019 17: 16 New
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    Thanks to the author !!!
    In the days of the USSR, I once had a rest in Georgia, in an all-union camp site ... So, the dishes were Georgian, and so sharp in seasonings that even we Armenians could hardly take ... The Slavs scandalized every day ... :)
    1. garri-lin 30 December 2019 09: 32 New
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      I don’t know how Armenian cuisine is in the territory of Armenia. But the dishes of Armenians living on the Black Sea coast are much sharper than Georgian.
  15. BAI
    BAI 29 December 2019 19: 08 New
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    All this is good, but all this is edible in wartime in the 19th century. There is an army kitchen, and there is a kitchen of peaceful life (for peaceful life). Everything has its time.
  16. Sergej1972 30 December 2019 12: 58 New
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    And to me the more nuts, the better. And don't get bored.)
  17. Razvedka_Boem 30 December 2019 18: 01 New
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    Modern versions of free interpretations of old recipes ..
    Lard twisted with all sorts of things through a meat grinder and seasoned in tubes of toothpaste ..)
    And wear and eat comfortably, as well as high-calorie.
  18. Old26 30 December 2019 20: 43 New
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    Quote: PSih2097
    I remember having a rest in Gagra, in the 80s - in a cafe by the sea there was such a soup - Kharcho Classic ... His parents mocked for “both cheeks”, and my sister and I ate it for the first time (as my father said - Caucasian dishes they normally do it only in the Caucasus (it turns out an article at home)) ... Water was drunk 10 times more (by volume) than a bowl of soup ...

    The fact that very spicy dishes is without question. But you can do at home. If you want to. It’s just that when you live in the Caucasus, it’s more familiar to you

    Quote: Thrifty
    The author urgently needs to firstly write down all the culinary recipes of the dishes of the peoples of the Caucasus known to him, and secondly, open a restaurant of Caucasian cuisine! hi good

    It’s easy to record. the truth will be several volumes. And about the Caucasian cuisine restaurant - not a very good option. It will turn out, as it were, easier to say "not fish, not meat." We in Stavropol (I think in other places) have gone the other way. A restaurant opens to a specific cuisine. There is still a guarantee that they will nevertheless make dishes of a particular cuisine, and not all together and nothing.
    In particular, there are restaurants of Georgian cuisine, Greek, traditional Russian, home cooking, fish, beer restaurant, Uzbek restaurant. Some specialize in a particular dish - for example, Khinkalny Yard

    Quote: Vitaliy Tsymbal
    I myself live in the North Caucasus ate a lot of North Caucasian dishes, but somehow I did not consider these dishes from the point of view of the "military field cuisine." Thanks to the author, I read the article with pleasure !!!! True, there is another product - fat! For Cossacks, this was also one of the main products of the “field kitchen”.

    I also never considered Caucasian cuisine from the point of view of "military field". This is still "deep antiquity." Now if there are specific dishes, then without this emphasis
    1. The comment was deleted.
  19. Old26 30 December 2019 20: 52 New
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    Quote: Karen
    I, I remember from Alma-Ata ... To eat normally, I went to a Korean restaurant ... Eat a salad of ferns ...

    When you need to eat a real Uzbek pilaf, go to the "Barkhan", a restaurant of Uzbek cuisine. The cook is an Uzbek. Often we celebrate birthdays there, especially if a small composition
    1. Karen 30 December 2019 21: 05 New
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      And where does the Uzbek cook buy lamb? From Dagestan? My friends in Moscow could eat only Kalmyk mutton, if there is no Dagestan mutton ... They say that from other places in the Russian Federation mutton is simply loosened ...
  20. Old26 30 December 2019 20: 57 New
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    Quote: Razvedka_Boem
    Modern versions of free interpretations of old recipes ..
    Lard twisted with all sorts of things through a meat grinder and seasoned in tubes of toothpaste ..)
    And wear and eat comfortably, as well as high-calorie.

    Well, it’s more likely for tourists to come and all kinds of survivors. I prefer even if you need to take with you all the same sandwiches with bacon (at least) or the same shmat bacon and bread
  21. Old26 30 December 2019 21: 10 New
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    Quote: Karen
    And where does the Uzbek cook buy lamb? From Dagestan? My friends in Moscow could eat only Kalmyk mutton, if there is no Dagestan mutton ... They say that from other places in the Russian Federation mutton is simply loosened ...

    Where to buy - I don’t know. But the quality is excellent. Yes, the Stavropol Territory borders on both Dagestan and Kalmykia. In addition, in the very edge of this good enough. So they don’t take them from other regions (and it would hardly be profitable to transport them for thousands of kilometers). My friend sells meat and if necessary they will bring both regular lamb and fat tail (he himself is from Dagestan)