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The following dishes and beverages are part of the cuisine of the Caucasus, including Armenia, Azerbaijan, Georgia and the North Caucasus.
Non-alcoholic
The Russian term, shashlik, has an interesting etymology: it would seem natural for the word to be borrowed from one of the Caucasian languages. But no, the Georgian for it is mtsvadi, the Azerbaijani, kebab. Shashlik is a Zaporozhye Cossack coinage from the Crimean Tatar sheesh (spit), brought to Russia in the 18th century, after Field-Marshal Mienich's Crimean campaign. Prior to the 18th century, the dish was called verchenoye, from the Russian vertel, spit.
ԲԱՂԱՐՋ, հայկական տոնական և ծիսական հաց։ Լինում է աղի ու անալի, որոնք ժող․ հավատալիքներում ունեն մոգական նշանակություն։ Bagharj — Armenian festive and ritual bread. It can be salty or unsalted, both of which hold magical significance in folk beliefs.