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The following dishes and beverages are part of the cuisine of theCaucasus, includingArmenia,Azerbaijan,Georgia and theNorth Caucasus.

• Ktor panir (կտոր պանիր) — is anArmenian traditional soft cheese made from sheep's, cow's milk, or a mixture of both.
• Ashvlagwan(Ашвлагуан) —Abkhaz smoked cheese, similar tosulguni.
• Chechil(Չեչիլ) — String (often smoked) cheese, made inArmenia.^[3]: 47
• Adyga kwae(Адыгэ Къуае) — Mild cheese, made inCircassia.
• Yeghegnadzor(Եղեգնաձոր) also known asHorats panir (հորած պանիր) — is a traditionalArmeniansemi-soft cheese originating from the town ofYeghegnadzor in theVayots Dzor Province of Armenia.
• Chkinti(ჭყინტი) — Salty cheese made originally inImereti.
• Chanakh(չանախ) — Armenian brined cheese with a sharp, salty flavor and dense texture
• Dambalkhacho(დამბალხაჭო) — "Rotten" cheese made inPshavi andMtiuleti.
• Motal(մոթալ) — Armenian brined cheese made from sheep's or goat's milk, traditionally produced in theSyunik andArtsakh regions.
• Guda(გუდა) — Cheese made from sheep milk inTusheti. Its preparation takes 20 days.

  

  

• Earon tsykht(Ирон Цыхт) — Cheese made inOssetia.
• Kanach panir(կանաչ պանիր) — Mold-ripened Armenian cheese fromShirak, with a greenish look, crumbly texture, and sharp flavor.
• Qatik —Fermented milk product popular amongTurks.
• Sulguni(სულგუნი) — One of the most famous cheeses fromMingrelia, made from cow or buffalo milk.
• Lori(լոռի) — Armenian semi-soft cheese made from pasteurized cow's milk.
• To-beram(ТIо-берам) —Cottage cheese mixed with sour cream, made traditionally inChechnya and inIngushetia.
• Tel panir(թել պանիր) — Armenianstring cheese made from fermented milk, braided into fine threads and typically preserved in brine.

• Zhingyalov hats(Ժենգյալով հաց) —Armenian flatbread stuffed with diced herbs such astarragon,mint,parsley,purple basil, vegetables such asspinach and spices, then baked.
• Achma(აჩმა / Ачма) — Fluffy pastry withcheese, traditionally made inGeorgia,^[4] especially inAbkhazia.
• Afar(Афарар) —Lezgianflatbread stuffed with various fillings, mostlymeat orcottage cheese.
• Semsek (սեմսեկ) — is anArmenian dish made with a smooth dough that is topped with a mixture ofminced meat, herbs, and spices, then baked.
• Chepalgash(ЧIепалгаш) —Chechen andIngush pie filled with cottage cheese andwild garlic.
• Chudu(Чуду) — Sort of pie, made inDagestan with various fillings (meat, cheese, cottage cheese, herbs, etc.).
• Dalnash(Далнаш) — Chechen and Ingush pie filled withlard andwild garlic.
• Lahmajun (լահմաջո) — Armenian bakedflatbread topped with minced meat, spices, herbs, minced vegetables such asgarlic,tomatoes,onions, andparsley, then baked.^[5] It is ofArabic origin and popular not only inArmenia, but alsoArab countries (especially in theLevant andArabian peninsula), as well asTurkey.^[6]
• Haliva(Хьэлжъо) —Circassian triangular fried pie, often filled withCircassian cheese and potatoes.
• Hingalsh(Хингалш) — Chechen and Ingush pie with a half-round shape, filled withpumpkin.

  

• Khachapuri(ხაჭაპური) — Georgian pie filled with cheese and egg. This dish has a lot of regional variation, the most famous beingadjaruli khachapuri, shaped in a form of aboat.
• Kubdari(კუბდარი) —Svan pie filled with spicymeat.^[7]
• Khichin(Хычин) —Balkar andKarachay pie filled with various stuffings.
• Byoreks (բյորեկ) — are Armenian triangular pastries made withphyllo pastry and stuffed with eithercheese, meat, spinach, herbs, potato, a cheese and spinach mixture,a cheese and herbs mixture, or a potato and cheese mixture.
• Ossetian pies (джин)— These are either filled with a mixture of Ossetian cheese and garlic,cabbage and cheese,potato and cheese, mashedpumpkin, only cheese, minced meat,kidney beans, orbeetroot and cheese.
• Qutab —Azerbaijani andTurkmen cooked dough filled with meat or pumpkin.

• Ajapsandali (აჯაფსანდალი / Աջափսանդալ) — Cold starter containingaubergines,potatoes andspices. It is traditionally made inGeorgia andArmenia.
• Basturma(Բաստուրմա) — Armenian air-dried curedbeef coated in a paste made out of an Armenian spice blendchemen, tomato paste and garlic.^[8][9]
• Dolma / Tolma(Dolma / Տոլմա / Tolma / Долма) —Vegetable (cabbage, zucchini, grape leaf, aubergine, pepper) stuffed with mincedmeat andrice, in theCaucasus, it is mostly made inArmenia and Azerbaijan.
• Ailazan (այլազան) —Armenian appetizer made from stewedvegetables. In some variations of the recipe,meat is also used. The dish is similar toajapsandal.
• Topik (Թոփիկ) is anArmenian dish, sometimes thought of as a vegetarianmeatball, consisting of achickpea-based paste, usually mixed withpotatoes orflour, surrounding a filling ofonions,nuts,currants, and flavored withherbs,spices, andtahini, It is a traditionallenten dish.
• Lobio(ლობიო) — Cooked minced beans with addition of coriander, walnuts, garlic and onion.
• Kanachi (կանաչի) — Is an Armenian appetizer consisting of any combination of a set of freshherbs and rawvegetables.Basil orpurple basil,mint,parsley,tarragon,coriander,leek andradishes are among the most common ones. Nowadays, It is not only popular inArmenia, but is also becoming popular inAzerbaijan.
• Nigvziani Badrijani(ნიგვზიანი ბადრიჯანი) — Fried aubergine withwalnut sauce andpomegranate seeds.
• Eetch (Էտչ) — is a traditionalArmenian side dish, salad or spread, similar totabbouleh. Thisbulgur salads red colour is derived from crushed or pureed tomatoes. Common additional ingredients includeonion,parsley,olive oil,lemon,paprika,bell peppers and spices.
• Pkhali(ფხალი) — Minced vegetables (cabbage, beet, aubergine) with pomegranate seeds.
• Chi kofta (չի քյուֆթե) — A type of kofta, It is a raw bulgur-based dish mixed with tomato paste,pomegranate molasses, spices, and sometimes meat. It is served with lavash,kanachi (fresh herbs), salad, and oftenpomegranate molasses orgrape syrup. It is popular amongstTurks andArmenians.
• Sujuk(Սուջուխ / Sucuk) — Dry and spicysausage, mostly made in Armenia and Azerbaijan.
• Brduch [hy;ru](բրդուճ) — A type of wrap made by filling bread (mostlylavash) withArmenian cheeses,walnuts, herbs (herbs used forkanachi) and condiments (ajika, lecho,pomegranade molasses,grape syrup).^{[10][3]: 30}
• Loligov dzvadzekh or Pamidorov dzvadzekh (լոլիգով ձվաձեխ; պամիդորով ձվաձեխ) — A commonappetizer andbreakfast-dish inArmenia. Essentially a scramble withtomato as the base. This dish also includesonions,bell peppers,garlic and herbs (tarragon,purple basil, andcoriander). It is usually served withlavash bread. A variation of this dish addsArmenian cheeses to the dish.^[11]

• Spas(Սպաս) —Armenian soup made withmatzoon. Flour,egg oregg yolk,herbs, such ascoriander,thyme,parsley, andmint, are added as well. Butter and regularonions, orfried onions are often added to the soup for a richer taste. It can also be served withmeatballs.^{[12][3]: 47}
• Bugleme(Буглеме) — Meat stew, served by theMountain Jews.
• Mantapour (մանթապուր) — is an Armenian soup made by combining meat-filledmanti,matzoon, sour cream, andbroth.
• Chakapuli(ჩაქაფული) — Stew made oflamb orbeef (or veal),tarragon andcherry plums in Eastern Georgia (Kakheti andKartli).
• Nraneh (նռանեհ) —Armenian soup made of slow‑cooked lamb in a broth that featurespomegranate juice, orpomegranate molasses and herbs. It sometimes includes rice and is garnished withcoriander andtarragon.^[13]
• Qovurma — Azerbaijani lamb stew.
• Aveluk soup (ավելուկի ապուր) — Armenian soup made of aveluk (sorrel), onion, garlic, oil or butter, salt, black pepper, lemon juice orvinegar, dried herbs likethyme ormint and sometimes bulgur or rice.^[14]
• Chakhokhbili(ჩახოხბილი) — Soup made oftomatoes andpoultry meat (mostly chicken or turkey) which originated in Western Georgia.
• Arganak (արգանակ) —Armenian soup consisting ofmeatballs,rice,onions, chickenbroth,lemon juice,yolk, andparsley.^{[15][16][3]: 151}
• Chikhirtma(ჩიხირთმა) — Soup made ofturkey orchicken meat and eggs which is traditionally made inKakheti.
• Karshm (կարշմ) — Armenian soup made in the town ofVaik in theVayots Dzor Province. It is awalnut-based soup withred beans,green beans,chickpeas and spices. It is garnished with red pepper and garlic.^[17]
• Dovga(Dovğа) — Soup made ofyoghurt and fresh herbs, traditionally made inAzerbaijan.
• Vospapour (ոսպապուր) — Armenianlentil soup made with brownlentils cooked in broth together withchickpeas,carrots,celery, coarsebulgur, groundwalnuts and puréeddried fruits (especiallyapricot). It is flavoured with friedonions,mint,parsley, andcumin. Variations also include spices and ingredients likecayenne pepper,cinnamon,tomatoes,eggplants,spinach, and groundwalnuts.^[18][19]
• Kharcho(ხარჩო) — Soup made of beef,rice, cherry plums andwalnuts fromMingrelia.
• Krchik (Քրճիկ) — soup made frompickled cabbage, onions, potatoes, tomato purée, cracked wheat,potatoes, coriander, parsley, butter, black pepper, and salt.^[20]

• Khash(խաշ) — beef or lamb feet in its broth withgarlic. It originated inArmenia and is eaten throughout theCaucasus.
• Chanakhi(ჩანახი) —Georgian tomato-based stew with spicedlamb,potatoes,aubergines.
• Piti /Putuk (պուտուկ) —Azerbaijani andArmenian soup made withmutton,tail fat,chickpeas, potato, onions, driedalycha andsumac.^{[3]: 47 [21]}
• Khashlama (Խաշլամա) — Armenian stew made with large chunks of meat, usuallylamb,beef, orveal that are simmered slowly with vegetables in a pot. The meat is not browned or fried; instead, it is cut into pieces and layered raw in a pot with slices of onions, tomatoes (ortomato paste),bell peppers, and sometimes potatoes orcarrots. Garlic,bay leaves, salt, and wholeblack peppercorns are added for flavor.^[22]
• Bozbash (Bozbaş/բոզբաշ) – amutton and lamb soup that exists in Azerbaijan and Armenia with the addition of different vegetables. There is a special kind of bozbash served inArmenia. It is mamedShoushin bozbash (Armenian: շուշին բոզբաշ), and is made fromlamb,quince,apple, andmint. This variation of bozbash is "practically unknown outside of Armenia".^{[23][verification needed]}
• Gomgush (ղամղուշ) — is anArmenianbanquetstew consisting ofsummer squash, tomato sauce,prunes, garlic,mint,chickpeas,sevan trout,pumpkin,matzoon, pepper paste, anddill. It is usually cooked inside atonir.
• Chorba — Types of soup usually made with lamb and beef, fried vegetables andherbs which is made in every country inCaucasus, especially inDagestan and Azerbaijan.
• Tarhana(Թարխանա) — Soup made with matzoon andflour.

• Ghapama (Ղափամա) –Armenian bakedpumpkin filled with eitherrice,dried fruits,honey and spices, or in the savory version, with rice, meat,onions, herbs and spices.
• Apkhazura(აფხაზურა) — Fried meat enrolled in caul fat, traditionally made inAbkhazia.
• Stuffed intestines (փոր լցոնած or դալակ դոլմա) — Armenian dish consisting of intestines stuffed with minced meat,bulgur, driedmint, onion,chickpeas, salt, black pepper,allspice, andcinnamon.
• Amcheg(Амчег) —Lezgin roastedturkey.
• Dolma / Tolma(Dolma / Տոլմա / Долма) —Vegetable (cabbage,zucchini,grape leaf,aubergine,pepper,onion,sorrel leaf), orfruit (apple,quince,melon,tomato) stuffed with mincedmeat,rice, spices and herbs, ofArmenian origin that is popular inArmenia and Azerbaijan.^[24][25]
• Barsh(БӀарш) —Chechen andIngush dish, consisting of a mutton stomach stuffed with minced meat.
• Khurjin (խուրջին) —Armenian dish named after a traditionalsaddlebag, reflecting its distinctive pouch-like shape. Resembling an oversizedkhinkali when only focusing on Its looks, it is made by filling a round sheet of thin dough with grilled meat, vegetables, herbs and spices, then gathering and twisting the edges at the top to seal it like a bundle. The khurjin is then baked until golden, holding in all the juices. When served, it is often sliced open to reveal the steaming filling inside.^{[26][27][28][29]}

  

• Tabaka Qatami(ტაბაკა ქათამი) — Georgian roastedchicken withadjika, traditionally made inMingrelia.
• Plov(Plov / Փլավ / ფლავი / Плов) — Rice dish, mostly cooked with meat and vegetables.
• Karmir pilaf (կարմիր փիլավ) — Armenian red rice dish made with butter, rice, onions, herbs, spices (especiallysumac),tomato paste and sometimes meat. The word karmir means “red” inArmenian, referring to the red colour of the dish.^[30]
• Dzhed(Джед) —Circassian chicken in a sauce, similar tosatsivi.
• Amich [ru](Ամիչ) — Armenian dish made with poultry, typicallyturkey or chicken, stuffed with rice, herbs, spices and dried fruits. Historically, it was prepared withpheasant. The dish is mentioned in the 5th-century works of Armenian historiansFaustus of Byzantium andYeghishe.
• Jijig-Galnash (Жижиг-Галнаш) — Chechen and Ingush dish consisting of Galnash (boiled dough) with meat and itsbroth.
• Khokhob (խոխոբ) — Armenianpoultry dish made with eitherduck (most popular variation),pheasant, chicken, orturkey. The meat is cooked with tart fruits likebarberries,apricots, orraisins,kanachi herbs, nuts, and warm spices. Khokhob is often served with vegetables, potatoes, or bread. Itis often served in a garlic, walnut and pomegranate sauce.^[31][32]
• Satsivi(საცივი) — Georgian poultry meat (turkey or chicken) based dish with walnut sauce.
• Panrkhash (պանրխաշ) —Armenian dish that consists oflavash bread,cheese,onions, andboiledwater.^[33][34] The dish is prepared by layering thechechil and lavash in a ramekin or clay bowl, then addingsautéed onions and hot water before baking the mixture until golden brown.^[35]
• Khoyagusht (Хоягушт) — Meat pie from the cuisine ofMountain Jews, Made of eggs, turmeric, slow cooked meat (usually sheep or goat) and its broth.
• Tjvjik (տժվժիկ) — Armenian dish made fromoffal (mostlyliver), fried with onions and optionally tomatopurée. It is simmered until tender and served withparsley.
• Kofta (Küftə / Քուֆթա / გუფთა) — Spiced meatballs, made inTranscaucasia.
• Kchuch (Կճուճ) — Armenian dish made of vegetables, spices, herbs (mostlygarlic), tail fat, meat and/or fish. It is served with lavash andturshi.
• Kuchmachi (კუჭმაჭი) — Fried chicken livers withpomegranate seeds.
• Kyalla (քյալլա) — Armenian dish fromGyumri, made by slow-cooking a cleaned sheep or cow head, often in atonir, until the meat becomes tender. The cooked meat and skin are chopped, seasoned with spices, as well as herbs and placed in the head. The dish is then served with garlic,torshi andlavash.^[36]
• Khali-Nukun (ХIали-Нукьун) —Dargin dish consisting of a fat-tailedlards withoatmeal.

  

  

• Khinkali (ხინკალი) — Georgian dumpling stuffed with meat, vegetables orcottage cheese.
• Boraki (Բորակի) —Armenian dumplings typically filled with spiced ground meat and onions, wrapped in thin dough, and often baked, or fried. Boraki are formed as small cylinders with an open top, the cylinders are lightly boiled in broth and then baked, or fried. Thed usually sit in anArmenian sauce calledlecho, which consists ofbell peppers,tomatoes, onions, garlic, oil, salt,hot peppers and sometimesvinegar. Boraki are served garnished withmatzoon and chopped garlic.^[37][38]
• Joshpara(جوش‌پَرَ/Düşbərə) - SmallIranian, Turkic and Azerbaijanidumplings served with mutton andvegetables in itsbroth.
• Manti(մանթի) — Dumplings popular inArmenia that are usually served with herbs and spoces infusedmatzoon orsour cream (ttvaser), garlic and lecho, or another tomato based sauce.
• Holtmash (ХьолтӀмаш) — Chechen and Ingush dumplings made fromcornmeal stuffed withnettles.
• Gürzə — Azerbaijani dumplings.
• Kurze (Курзе) — Long shaped dumplings stuffed with meat, popular among Dagestanis.
• Mataz (Мэтазэ) —Circassian dumplings stuffed with various fillings (meat, cottage cheese, potato).

• Lavangi (Ləvəngi/Ləvəngi) — Azerbaijani andTalysh baked chicken or fish stuffed with walnuts andspices.
• Stuffed mussels (Լցոնած միդիա, or Միդիա տոլմա) — Armenian dish consisting of mussels stuffed with rice orbulgur, herbs and spices.
• Ishkan andKoghak (իշխան; կողակ) — Two fish native to theArmenian lake ofSevan. They are prepared in various ways. One of them is cooking them in oil, another way is cooking them in wine. It also can bebarbecued likekhorovats, used in stews (as a variation of khashlama), used to makefish balls, used to be fried, used to be baked and used to be grilled.^[39]
• Sig kebab (սիգ քյաբաբh) —Armenian kebab made out of the minced meat of the sig fish, herbs and spices. It is often served withlavash, vegetables and herbs likeonions,parsley,purple basil andtarragon.^[40]
• Stuffed ishkan /Stuffed mackerel (լցոնած իշխան/լցոնած սկումբրիա) — Armenian dish consisting of eithersevan trout, ormackerel stuffed withapricots,almonds,hazelnuts,pine nuts,walnuts, cinnamon,cloves, allspice,ginger, fresh herbs (tarragon andthyme), and lemon juice.
• Balıq — Turkic grilledfish (commonlysturgeon).

  

• Khorovats (խորոված) —Armenian barbecue^[41] can be made with lamb, pork, beef, chicken, fish, or veal. A typical khorovats is made of marinaded chunks of meat grilled on a shampoor (skewer) inside of atonir. When finished, It is served alongside Armenian side-dishes, like lavash,kanachi, herbs, vegetables and more.^[3]
• Lula kebab(լուլա քյաբաբ/Lülə Kabab) — Azerbaijani andArmeniankebab made fromminced meat,onion,sheep tail fat,salt,pepper, andsumac. It is often enrolled kn lavash withkanachi herbs, onions and condiments.
• Msho kebab (մշո քեբաբ) — Armenian kebab from the historicalmush region, that is made from mincedlamb orbeef mixed with onion, garlic, black pepper,paprika,allspice andcumin.Parsley andmint are also used in its preparation. It is grilled and served withlavash, condiments, as well as grilled vegetables andkanachi herbs.^[42]
• Shashlik/Mtsvadi — Cooked meat on fire, made in all of the Caucasus.
• Losh kebab (լոշ քյաբաբ) — Armenian-style grilled meatpatty made from ground beef or lamb, grated onion, parsley, salt, black pepper, and sometimespaprika, as well asaleppo pepper. It is shaped into round patties and grilled, often served withlavash, grilled vegetables, fresh herbs (kanachi), andmatzoon.^[43]
• Yokh(Йоьхь) — Chechen and Ingush spicy sausage from mutton and flour.
• Bumbar (բումբառ) — Armenian sausage made out of intestines filled with minced meat, onions, spices and in some variationschickpeas, or even rice. It is often seasoned withallspice,cinnamon,black pepper and salt.^[44]
• Kupati(კუპატი) — Sausage made in Western Georgia.
• Matagh (մատաղ)— is alamb or arooster slated for slaughter as thanksgiving toGod. The meat is to be prepared in a simple way stove top with minimal spices.

• Ajika(აჯიკა / Аџьыка) — Spicy paste made frompeppers,garlic,herbs,spices,walnuts andsalt. It originated in WesternGeorgia, in the regions ofMingrelia andAbkhazia, but it is used in almost all regions of the Caucasus.
• Grape syrup (դոշաբ / pekmez) — Syrup/molasses made fromgrapes that is popular inArmenia and by extension Azerbaijan. This syrup is used in multiple foods, likestuffed apples,matzoon, or desserts such asgata and as a medicine.
• Matzoon(Մածուն / მაწონი) — Fermented milk, similar toyoghurt. It is of Armenian origin and consumed inArmenia and Georgia. In Armenia, It is combined with spices and herbs to use it as a standalone condiment.
• Pomegranade molasses (նուռի մածուկ / narşərab / نارشارَب) — Pomegranade-based condiment, made and used in Armenia, Azerbaijan andIran.
• Ashtarak sauce (Աշտարակի սոուս) — Armenianwalnut andgarlic sauce fromAshtarak. It is made with walnuts, garlic, vinegar or lemon juice, and salt.^{[45][failed verification]}
• Bazhe(ბაჟე) — Georgianwalnut sauce with spices.
• Mulberry syrup (թութի դոշաբ) — Armenian syrup/molasses made frommulberries and used in multiple dishes.^[46]
• Tkemali(ტყემალი) — Georgiancherry plum-based sauce.
• Lecho (լեչո) — is a popular Armenian sauce made frombell peppers, tomatoes, onions, garlic, oil, salt, and sometimes sugar or vinegar.^[38]
• Urbech(Урбеч) — Urbech is a dagestani paste made of ground seeds or nuts.
• Kaymak (սար; սերուցք / კაიმაღი; qaymaq) — Creamydairy food similar toclotted cream, made from themilk ofwater buffalo,cows,sheep, orgoats. Often used for desserts, It is popular in Armenia, Azerbaijan and Georgia.

• Katnahunts(կաթնահունց) — Sweet and soft braidedbread made forEaster. Sometimes filled with chocolate or fruits.
• Matnakash(Մատնաքաշ) —Armenian bread made ofwheat flour withyeast orsourdough starter. The characteristic golden-brown color of its crust is achieved by coating the surface of the loaves with sweetenedtea essence before baking.
• Lavash(Լավաշ) —Flatbread made in atonir which is popular in almost every region of theSouth Caucasus. It is a bread of Armenian origin.
• Mchadi(მჭადი) — Fried bread made fromcornmeal.
• Bokon(բոքոն) — Armenian bread with arhombus shape that has a soft crumb and a hole in the center. Made from leavened dough and brushed with egg white, it is served warm withcheese orherbs.
• Shotis puri(შოთის პური) — Bread shaped like a canoe.
• Bagharj(բաղարջ) —Armenian baked bread product with bothritual and everyday uses.^[47] It is sprinkled withsesame, blacknigella seeds, orpoppy seeds.^[47]
• Siskal(Сискал) — Fried bread made frompolenta inIngushetia andChechnya.
• Nshkhar(նշխար) — Armeniancommunion bread used during the liturgy (Badarak) in theArmenian Church. It always has a religious (Christian) image printed on top of it.
• Tonis puri(თონის პური) — PopularGeorgian bread baked in atone.
• Tarehats [hy;ru](տարեհաց) — Armenian round bread baked forNew Year orChristmas. Made with wheat flour, milk, and butter, it has a hole in the center and is decorated with seeds or fruits. A coin or bean is hidden inside for luck during the holiday cutting.

• Sharots (Շարոց) — a confection in Armenian cuisine, consisting of halved walnut kernels threaded onto a string and coated with a spiced fruit-based mixture.
• Churchkhela(ჩურჩხელა) —Georgian sweet made from mixed grape juice and flour with chopped walnuts orhazelnuts.
• Alani(Ալանի) —Armenian sweet made from driedapricot, orfig stuffed with groundwalnut and sometimes sugar.
• Baldzhin(Балджын) —Ossetian sweet pie filled withcherries.
• Gata(Գաթա) — Armenian pastry / sweet bread filled withkhoritz a sweet mix made out of sugar, butter and flour. There are many variations to gata. Walnuts, dried fruits and fresh fruits likeprunes,apricots,lemons,berries, orapples can also be added to the filling.
• Gozinaki(გოზინაყი) — Sweet made byGeorgians for New Year consisting of chopped walnuts andhoney.
• Nazook(Նազուկ) — Rolled Armenian pastry filled withkhoritz (sugar, butter, sugar) and optionally walnuts, lemons, cranberries, prunes and apricots can be added to the filling.
• Gvaymakkhsh(Гваймакхш) —Chechen /Ingushpancakes with honey.
• Ponchik(պոնչիկ) — Armeniandeep-fried piece of dough shaped into a flattened sphere, that turns into a puffed up sphere upon frying, and then becomes a flattened sphere after it is opened. Ponchiks are filled withcustard (plain,vanilla orchocolate mostly) and known as Armeniandoughnuts.
• Halva(Halva / Հալվա / ჰალვა / Хьовла / Халва) — Sweet made fromflour.
• Cigarette cookies(սիգարետ թխվածքաբլիթներ) — Soft Armenian cookies that are rolled into the form of a cigarette. They are filled with eitherlokhum, a mixture of sugar,cardamom, and walnuts, or a combination of both. The dough mainly consists ofmatzoon, butter, eggs, and flour. When finished the pastry gets dusted withpowdered sugar.
• Harbiz Fo(Хьарбиз фо) —Circassianwatermelon honey.
• Mikado cake(միկադո տորթ) — Armenianlayer cake made by stacking up layers of baked dough and a buttercream that mainly consists ofbutter, chocolate,brandy andcondensed milk on top of each other. When finished the cake gets covered in the aforementioned buttercream, and shreds ofchocolate.
• Murabba(Մուրաբա / მურაბა / Mürəbbə) —Jam made inTranscaucasia with local fruits. It is also made from walnuts in Georgia and Armenia. The most popular fruits and other ingredients turned into murabba inArmenia/Armenian cuisine arewatermelon,watermelon rind, quince,pumpkin,apricot,mulberry,raspberry, pear, cherry,cornelian cherry, plum,pomegranate, andwalnut.^{[48][49][50][51][52]}
• Anoushabur(անուշապուր) — Sweet Armenian porridge made fromwheat orbarley,dried fruits (such asapricots,raisins, andprunes), sugar, spices (likevanilla andcinnamon) and nuts (almonds andpistachios are most common).
• Natyoukh(НатӀюхӀ) —Lak candy made with a mixture of honey and sugar with apricot kernels and walnuts.
• Marlenka(Մառլենկա) — Armenian layeredhoney cake composed of multiple thin layers of honey-sweetened sponge cake and a filling made fromcaramel cream. It is typically topped with a dusting of crushednuts orcocoa-based icing.
• Pakhlava(Paxlava / Փախլավա / ფახლავა) — Sweet pastry made withfilo layers, nuts and a syrup. It is made in theTranscaucasian countries, but mostlyArmenia andAzerbaijan.
• Rachal(ռաչալ) — Armenian pumpkin dessert. It is essentially candied pumpkin topped with either walnuts,sar, ortahini andpowdered sugar.
• Pastegh(Պաստեղ) — Armeniandried fruit leather. Can be served with regular, or sour taste.
• Pelamushi(ფელამუში) —Kakhetian traditionalpudding made from grape juice and flour.
• Mrjnabuyn(մրջնաբույն) — Armenian sweet made from crushed nuts and honey orcondensed milk mixed with crumbs and shaped into small clusters resembling an ant's nest. It is often covered in chocolate.^[53]
• Shekerbura(Şəkərbura) — Azerbaijani sweet pastry filled withalmonds, walnuts or hazelnuts. It is consumed duringNowruz, the Zoroastrian New Year.
• Shpot(շփոթ) — Armenian pudding made by boiling fruit juice (usuallygrape ormulberry) with flour and spices (cinnamon,cloves andcardamom) until thickened. It is topped with nuts (walnuts,hazelnuts, oralmonds).^[54]

• Ararat(Հայկական կոնյակ) — FamousArmenianbrandy made from white grapes and spring water.
• Armenian wines(Հայկական գինիներ) — Most famous include : Voski, Karasi, Yeraz Areni, Khndoghni (Sireni), Haghtanak, Milagh, Aghavnadzor, Voskehat, Kangun, Garan Dmak, Mskhali, Nazeli, Chilar.
• Bagany(Бæгæны) — Ossetianbeer made fromwheat, barley andmaize.
• Pomegranate wine(նռան գինի) — Armenian wine made frompomegranates.^[55]
• Makhsima(Мэхъсымэ) —Circassian alcohol made fromcorn flour and wheat. Similar to boza but has higher alcohol content.
• Arak(Арахъ) —Ossetianvodka made fromcereals such aswheat orbarley. However, some are made withfruits especially by theSouth Ossetians.
• Oghi(օղի) — Armeniandistilledspirit made from fermented fruits. Mulberries are mostly used, butgrapes,apricots,plums,cherries andpeaches are also sometimes used to make it.
• Chacha(ჭაჭა) —Georgianvodka made frompomace (grape) or other fruits which is often homemade.
• Noy(Նոյ) — Armenianbrandy produced by theYerevan Brandy Company. It is made using Armenian grapes and spring water, aged in oak barrels.
• Georgian wines(ქართული ღვინოები) — Most famous include :Saperavi, Tsinandali, Akasheni, Kindzmarauli, Kvanchkara, Lykhny (made in Abkhazia), etc. Most of the wines are made in the region ofKakheti.
• Armenian beers(Հայկական գարեջուր) — Brewed from spring water, malted barley, hops, and yeast using traditional fermentation methods. Popular brands include Կիլիկիա (Kilikia), Դիլիջան (Dilijan), Լվիվ (Lviv), and Արարատ (Ararat).

Non-alcoholic

• Kompot(կոմպոտ / Компот) — Sweet beverage made from local fruits. The fruits its made from are in the same jar as the juice itself. The most popular fruits used to make Armenian kompot with areapricots,raspberries,cherries,peaches,plums,mulberries, andquinces.
• Tarkhuna(ტარხუნა / թարխուն) —CarbonatedGeorgianlemonade withtarragon flavour that is also popular inArmenia.
• Pear juice(տանձի հյութ / მსხლის წვენი) —Carbonated beverage made frompears popular inArmenia and Georgia. Armenian pear juice is said to taste slightly likebubble gum.
• Lagidzis water(ლაღიძის წყლები) — Georgian fruit, orchocolate-infused water, often sold in streets.
• Tan(Թան) — Armenianmatzoon-based drink made by dilutingmatzoon with cold water and adding salt. Served chilled, often withmint or cucumber in summer.
• Ayran —Yogurt-based salty beverage, popular throughout theTurkic people of theNorth Caucasus andAzerbaijan.
• Armenian coffee (հայկական սուրճ) — Strong, finely ground coffee brewed slowly in a special pot called a srjeb (սրճեփ) over low heat. It is traditionally made with coffee grounds, water,cardamom and in some versions, sugar.^[56] It is served alongside desserts.^[57]
• Nogai Tea(Ногай Шай) — Salty tea brought inNorthern Caucasus by theNogais (Popular among theDagestanis).
• Sharbat(շարբաթ / شربت / Şerbet) — Beverage made from herbs (such asmint), or fruits, popular in Armenia, Iran and Azerbaijan.
• Tach(ТӀач) —Lakkissel made fromcereals.
• Tea(Çay / Թեյ / ჩაი / Чай / Цай) — Tea is an important beverage in the Caucasus. It is often served withmurabba.
• Jermuk(Ջերմուկ) — Carbonated mineral water fromJermuk (Armenia).
• Borjomi(ბორჯომი) — Carbonated mineral water from theBorjomi Gorge.^[58]

• 
  Khichin
• 
  Ossetian pie, Fidzhin
• 
  Dolma
• 
  Dovğa
• 
  Mataz and Haliva
• 
  Adjika (red)
• 
  Tonis puri in Tone
• 
  Pakhlava
• 
  Ayran/Tan

• Armenian cuisine
• Azerbaijani cuisine
• Georgian cuisine
• Soviet cuisine
• History of the Caucasus
• Peoples of the Caucasus

• Albala, Ken (2011).Food Cultures of the World Encyclopedia. Vol. 2. Santa Barbara, California:ABC-CLIO.ISBN 9780313376269.

Wikimedia Commons has media related toCuisine of the Caucasus.

• Beliaev, Edward; Oksana Buranbaeva (2005).Cultures of the World: Dagestan. Marshall Cavendish.ISBN 0-7614-2015-0.
• Sami Zubaida, Richard Tapper.A Taste of Thyme: Culinary Cultures of the Middle East (2nd ed.). London & New York: Tauris Parke Paperbacks.ISBN 1-86064-603-4.
• В. В. Похлебкин.Национальные кухни наших народов. Москва: Пищевая промышленность(in Russian), 1980.ISBN 978-5-9524-2783-9 (William Pokhlyobkin,Ethnic Cuisines of our Peoples. Moscow: Soviet Food Industry publishing house, 1980).

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