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Abkhazian cuisine uses many spices and walnuts.The most popular dishes from Abkhazia are Abysta (Абыста, porridge made of corn, similar to the Margal Ghomi), Apyrpylchapa (Апырпылчапа, pepper skin stuffed with walnut sauce), Achma (Ачма, a variation of Khachapuri), Aritsvmgeli (Арицвмгели, corn bread with walnut), Achash (Ачаш, Abkhaz chudu, with cheese ...
A supra (Georgian: სუფრა ) is a traditional Georgian feast and a part of Georgian social culture. There are two types of supra: a festive supra (ლხინის სუფრა, [lxinis supʰra]), called a keipi; and a sombre supra (ჭირის სუფრა, [tʃʼɪrɪs sʊpʰra]), called a kelekhi, which is always held after burials.
Shashlyk is a dish of skewered and grilled cubes of meat that is known traditionally, by various other names, in the Caucasus and Central Asia. [ 1 ] [ 2 ] The following dishes and beverages are part of the cuisine of the Caucasus , including Armenia , Azerbaijan , Georgia and the North Caucasus .
العربية; Արեւմտահայերէն; Azərbaycanca; Башҡортса; Беларуская; Беларуская (тарашкевіца) Български
Khachapuri is a popular street food in Armenia, where it is widely served in restaurants and school cafeterias. [12] It has become increasingly popular as a brunch food in Israel, where it was brought over by Georgian Jews [13] and is spreading to other parts of the world, like the United States. [14]
Darra Goldstein (1999), The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia. University of California Press , ISBN 0-520-21929-5 . See also
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