 | |
| Place of origin | Georgia |
|---|---|
| Main ingredients | Chicken livers, hearts and gizzards with walnuts and pomegranate seeds |
Kuchmachi (Georgian :კუჭმაჭი, pronounced [kʼut͡ʃʼmat͡ʃʼi] ) is a traditional Georgian [1] [2] [3] dish of chicken livers, hearts and gizzards with walnuts and pomegranate seeds for topping.
Syrniki or syrnyky are fried Eastern Slavic quark pancakes. They are a part of Belarusian, Russian, Ukrainian, Latvian and Lithuanian cuisine (varškėčiai). In Russia, they are also known as tvorozhniki (творо́жники).
Eastern European cuisine encompasses many different cultures, ethnicities, languages, and histories of Eastern Europe.
Solyanka is a thick and sour soup of Russian origin. It is a common dish in Russia, Ukraine, Belarus, the Baltic states, and other post-Soviet states and other parts of the former Eastern Bloc. It was one of the most reliably available dishes in the former East Germany.
Belarusian cuisine refers to the culinary traditions native to Belarus. It shares many similarities with cuisines of other Eastern, Central and Northeastern European countries, based predominantly on meat and various vegetables typical for the region.
Ajika or adjika is a Georgian and Abkhazian spicy, subtly flavored sauce or dip, often used to flavor food. Ajika is primarily pepper based and usually includes other spices such as coriander, fenugreek, or blue fenugreek. Common varieties of ajika resemble Italian red pesto in appearance and consistency, although a dry version also exists. Though it is usually red, green ajika is also made with unripe peppers.
Vorschmack or forshmak is an originally East European dish made of salty minced fish or meat. Different variants of this dish are especially common in Ashkenazi Jewish and Finnish cuisine. Some varieties are also known in Ukrainian, and Russian cuisine, as well as cuisines of several countries within the Western cultural circle, like those of Poland and Germany.
Churchkhela is a traditional Georgian candle-shaped candy.
Turkmen cuisine, the cuisine of Turkmenistan, is similar to that of the rest of Central Asia. Turkmen seminomadic culture revolved around animal husbandry, especially sheep herding, and accordingly Turkmen cuisine is noted for its focus on meat, particularly mutton and lamb. One source notes,
The nomadic past has left a very noticeable trace in Turkmen cuisine - the basis of the diet is meat: lamb, meat of gazelles, non-working camels, wild fowl, chicken. Beef is consumed much less frequently because this food appeared on the table much later, Turkmens don't eat horse meat at all.
Chakapuli is a Georgian stew. It is considered to be one of the most popular dishes in Georgia.
Mekitsa is a traditional Bulgarian dish made of kneaded dough made with yogurt that is deep fried. They are made with flour, eggs, yogurt, a leavening agent, water, salt, and oil. In Serbia they are called mekike, while in Macedonian mekica or pituljica, and in Bulgaria mekitsa. They are similar to Hungarian lángos and British Yorkshire pudding. Mekitsa is conventionally a breakfast dish.
Qutab, is an Azerbaijani dish made from thinly rolled dough that is cooked briefly on a convex griddle known as a saj.
Kupati is a type of Georgian sausage that is made from ground pork, intestines or chitterlings, pepper, onions. It is popular in the Caucasus region.
Mordovian cuisine is the traditional cuisine of the Mordovians, who now live in Mordovia and surrounding areas. It consists of a variety of dishes, based on geographical, cultural and climate features of the region, with fish traditionally featured heavily.
Chakhokhbili is a traditionalGeorgian dish of stewed chicken and tomato with fresh herbs.
Yelena Ilinichna Podkaminskaya is a Russian theatre, television and film actress. She starred in the television series Kitchen (Кухня) and IP Pirogova.
Peremech is an individual-sized fried dough pastry common for Volga Tatar and Bashkir cuisines. It is made from unleavened or leavened dough and usually filled with ground meat and chopped onion. Originally, finely chopped pre-cooked meat was used as a filling, but later raw ground meat became more common. Alternatively, peremech can be filled with potato or quark.
Chechen cuisine is the traditional folk cuisine of the Chechen people, who dwell in the North Caucasus.
Olha Fedorivna Franko (Junior) (24 July 1896 – 27 March 1987 was a Ukrainian writer, and the creator of the first Ukrainian cookbook.
Tjvjik, tzhvzhik or dzhvzhig is an Armenian dish which is mainly based on liver. In addition to liver it can include any other offal. It is considered an easy dish to prepare.
