Dagestani cuisine

А

Ава мучери

Ava mucheri

(Kaitag people)

Cornmeal cake

Алла инсахуб

Alla insakhub

(Tindi people)

Cheese porridge. Cheese made from whole milk was left for a day or two, then ground and cooked with corn or wheat flour until it formed a paste.

Амгеч

Amgech

(Lesgins)

Roast turkey.

Аракаршин гырцыбы

Arakarshin gyrtsyby

(Tsakhur people)

Dumplings with hazelnuts

Арквалла бацбик

Arkvalla batsbik

(Kaitag people)

Chicken pie

Асала

Asala

(Lesgins)

Cream of egg yolks and mulberry honey.

Ауырша

Auyirsha

(Nogais)

A type of cheese.

Афарар

Afarar

(Lesgins)

A dish made of very thinly rolled dough with a filling of meat, pumpkin, potatoes, and radish.

Ахынгэр

Akhynger

(Tsakhur people)

A dish consisting of boiled meet, nuts, and and thich dumplings with boullion.

.

Ацарар

Atsarar

(Aghul people)

Sausage made from entrails with rice, onions, potatoes, pepper, cumin and thyme.

Аш

Ash

(Lesgins)

Pilaf with lamb, tomato and carrot..

Б

Барта или бартри

Barta or Bartri

(Laks)

A sweet pie made from yeast dough, topped with nuts and dried fruit. It is prepared for the Spring Equinox Festival.

Беркал

Berkal

(Avars)

A round flatbread made of the thinnest dough with a filling of cottage cheese and potatoes.

Бирганд

Birgand

(Lesgins)

A whole lamb baked in a tandoor, coated with wheat paste.

Боог

Boog

(Avars)

Sweet pilaf made from pumpkin and dried fruits.

Ботишал

Botishal

(Avars)

A round flatbread made of the thinnest dough with a filling of cottage cheese and potatoes.

Ботка

Botka

(Nogais)

Wheat porridge with horse meat.

Буглама

Buglama

(Kumyks)

Steamed lamb.

Бурчак-шурпа

Burchak-shurpa

(Kumyks)

A rich meat soup with beans and homemade noodles, the broth is also cooked from dried meat, sometimes dried sausage is added to the soup.

Бурщина

Burshchina

(Kaitag people)

Sweet pancakes.

Бухух

Bukhuh

(Avars)

A sweets made of dough, nuts and honey.

Бушими

Bushimi

(Godoberi people)

Dumplings

Бушуна

Bushuna

(Tindi people)

A dish consists of round pieces of boiled dough, about 8–10 centimeters in diameter, which are served with or filled with ingredients such as cheese, nettles, wild garlic, or meat.

Бюглеме

Bugleme

(Tat people)

A fish aspic or fish jelly. It is made by boiling fish parts (heads, tails, fins) to prepare a strong fish broth. After the broth is simmered, chunks of fish meat, sautéed onion, and dried plums (alycha) are added. The mixture is often cooled until it sets partially, forming a jelly-like consistency, and is served with cold boiled rice.

Быламык

Bylamyk

(Nogais)

Похлебку из просяной муки, заправленный айраном, сухим сыром или бараньим салом.

В

Вивра

Vivra

(Laks)

A sauce made from melted butter and paste made by grinding roasted nuts or seeds (such as flax, apricot kernels, or walnuts) into a smooth, oily mass.

Г

Гаруш

Garush

(Dargins)

Low-alcohol drink made from sprouted wheat.

Гиней

Giney

(Tat people)

Home-made noodles

Гит

Git

(Lesgins)

A dish made from legumes and dried meat.

Гога

Goga

(Khwarshi people)

Soup of young nettles, wild garlic, horse sorrel with milk and oatmeal.

Гоци

Gotsi

(Avars)

Flatbreads with different fillings: meat, cottage cheese, pumpkin or nettle.

Горгоба чанкарас

Gorgoba chankaras

(Khwarshi people)

Corn sticks

Горский суп

Gorsky soup

Lentil soup made with a broth made from dried meat or sausage. Dark lentils are used for this soup. Rice is added during cooking, and when the cooking is almost complete, finely chopped dried apricots and barberries are added.

Гудос бахуха

Ghudos bakhukha

(Khwarshi people)

A dish of oatmeal mixed with hot butter used for dipping flatbreads.

Гузан

Ghuzan

(Lesgins)

Festive cream pie.

Гырц

Gyrts

(Tsakhur people)

Pelmeni with meat or cottage cheese. They are also prepared with dried herbs: nettle, coltsfoot, sorrel, plantago, etc.

Гырцбыр

Ghyrtsbyr

(Rutul people)

Dumplings with meat, vegetable, herbal or cottage cheese filling.

Гюле

Gule

(Kumyks)

Cookies with halva filling

Д

Дагуга

Daguga

(Lesgins)

Sour milk soup with mint.

Дубхатела нерг

Dubhatela nerg

(Dargins)

Soup made from crushed wheat grain

Дурма

Durma

(Laks)

Cabbage rolls made with horse sorrel and meat filling.

Дуцруг

Dutsrug

(Kaitag people)

Grape juice syrup.

Дюгдинаш

Dugdinash

(Tabasaran people)

Type of pilaf. In a pot, rice is boiled in boiling water. Sour milk or kefir is added to the boiling water. A little oil is poured into the bottom of the pot, then rice is added, topped with melted butter, and simmered on low heat until cooked. Separately, a sauce is prepared — "gavurma" from pieces of meat, seasoned with fragrant herbs (thyme, mint). Pilaf is served, poured with broth, with meat placed on top.

Ж

Жамад гакас чоде

Zhamad gakas chode

(Hunzib people)

Cornbread with added sorrel seeds and kneaded with sour cream.

Жан го

Zhan go

(Hinukh people)

A dish made of boiled sorrel with the addition of butter and cheese.

Жахар

Zhakhar

(Khwarshi people)

Dish made from wild garlic or wild onion

И

Инаху

Inakhu

(Hinukh people)

Type of sausage

Исида

Isida

(Lesgins)

Sweet dish, a type of halva made from milk, flour, and butter.

Ичек

Ichek

(Kumyks)

Dried homemade sausage filled with lamb or beef meat and spices.

К

Какба

Kakba

(Kaitag people)

Figurine bread in the shape of a partridge with an egg baked inside.

Каквац

Kakvats

(Lesgins)

Thin unleavened bread with hemp seeds.

Калжа

Kalzha

(Nogais)

Chicken noodle soup.

Камбар

Kambar

(Lesgins)

Fermented milk drink with herbs.

Карка

Karka

(Godoberi people)

Pies with filling: nettle, pumpkin, potato, cottage cheese.

Касык борек

Kasyk borek

(Nogais)

Dumplings

Катлама

Katlama

(Nogais)

Layered pastries made from unleavened thinly rolled dough, kneaded with milk, butter, and eggs.

Кувурма

Kuvurma

(Kumyks)

Roasted lamb

Кувурмаш

Kuvurmash

(Nogais)

Fried horse sausage.

Курзе

Kurze

Dishes resembling dumplings or manti, but of a different shape, are always shaped like a braid. The most popular ones are meat-filled, and many housewives add khants (see). In addition to meat filling, there are also: egg, cottage cheese, potato, and halta (see).

Курлеме

Kurleme

(Nogais)

Meat of the yanek with spicy herbs simmered for twelve hours in a heated oven covered with earth.

Курма

Kurma

Stew made from fresh meat. For this, the meat, chopped into small pieces, was boiled in a small amount of water almost until cooked, and then onion, pepper, and potatoes were added.

Курч

Kurch

Porridge made from apricot juice and flour.

Курчисса

Kurchissa

(Laks)

Vinegar from whey.

Кыйма

Kyima

(Kumyks)

Any finely chopped fried meat.

Кюллеме

Kulleme

(Kumyks)

A type of shashlik made from pieces of lamb wrapped in skin and baked in hot ash.

Кюрзе

Kurze

(Kumyks)

A type of dumplings

Кячи

Kyachi

(Laks)

Meat pie

Л

Ларху накь

Larkhu nak

(Laks )

Soup made from dried mutton fat with pieces of dough.

Лукум

Lukum

(Nogais)

Fried rhombuses or triangles made from thinly rolled unleavened dough in lamb fat or oil.

М

Мамырса

Mamyrsa

(Nogais)

Corn porridge with lamb and beans.

Маст

Mast

(Lezgins)

Kefir. A fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture. It is prepared by inoculating the milk of cows, goats, or sheep with kefir grains.

Махара

Mahara

(Avars)

Pancakes in the shape of the sun with rays.

Мер

Mer

(Bagvalal people)

Fermented drink made from sprouted wheat grains and flour.

Метух

Metukh

(Kaitags)

Nut halva

Мечашов маголу

Mechashov magolu

(Tsez people)

Pie with a filling of edible herbs with fried pieces of lamb fat, onion, cumin, sometimes with barberry fruits, thyme, and occasionally – mint.

Мукаш

Mukash

(Lezgins)

A type of cottage cheese that is slightly more liquid and saltier than the usual.

Мусти

Musti

Wine made from boiled grape juice.

Мучари

Muchari

(Avars)

Cornbread

Н

Натух

Natukh

(Laks )

Dessert made of honey or sugar syrup with flour and nuts or apricot kernels.

Ниссала хялукуцце

Nissala Khyalukutse

(Kubachi people)

Blini with cottage cheese and potatoes.

Нутуфа

Nutufa

(Lezgins)

Sweets. A type of halva

О

Ош кидуи

Osh kidui

(Tat people)

Rice porridge with pumpkin

П

Пахух

Pakhukh

(Godoberi people)

Flour halva with honey.

Пичекар

Pichekar

(Lezgins)

A type of dumpling, usually with meat, less often with greens.

Пурнийрин фу

Purniyrin foo

(Lezgins)

Mint bread

Пуршун

Purshun

(Kumyks)

Type of pancakes. Made from sour milk, sour cream, and baked in the oven.

Пыри

Pyri

(Rutul people)

Pie with malt and lard

Р

Расука

Rasuka

(Lezgins)

Dish made from the innards of a ram. An analogue of Scottish haggis.

С

Сакълар

Saklar

(Aghul people)

Pie with offal filling. It was baked in the summer or autumn during the slaughter of livestock. The offal was thoroughly washed, cleaned, boiled, and then scraped and cleaned again; then it was finely chopped, and onion, pepper, and aromatic herbs were added.

Сокта

Sokna

(Nogais)

Sausage made from fat tail, minced liver, seasoned with onions, salt, and pepper.

Сохта

Sohta

(Kumyks)

Dish made from lamb or beef offal with rice. Sometimes used as a filling for pies.

Т

Тарама

Tarama

(Nogais)

Horse meat boiled in a cauldron over an open fire.

Тахана

Tahana

(Kumyks)

Liquid porridge made from fried wheat flour.

Тач

Tach

(Lezgins)

Kissel made from ground grains.

Торта

Torta

(Nogais)

Stewed chicken

Туг

Tug

(Lezgins)

Fermented milk drink, a type of ayran.

У

Уйре

Uyre

(Nogais)

Soup made from ground corn, millet, or wheat

Умеба

Umeba

(Khwarshi people)

Noodle soup with milk, served with garlic sauce.

Умма

Umma

(Tindi people)

A thin, quadrilateral-shaped boiled dumpling, seasoned to taste with crushed garlic, crumbled cheese, well-fried internal fat, milk, and broth.

Урбеч

Urbech

(Laks )

A thick, viscous, oily mass obtained from crushed roasted or simply dried seeds of flax, hemp, sunflower, pumpkin, apricot kernels, or nuts. It is used to prepare a sweet dish of the same name (with honey and butter).

Х

Хали-нукун

Khali-nukun

(Dargins)

Tail fat with flour

Хали-сириссан

Khali-sirissan

(Dargins)

Fresh sausage made from entrails.

Халпама

Khalpama

(Kumyks)

A dish resembling khinkal (see), but made from corn flour instead of wheat flour.

Халта

Khalta

General name for edible herbs

Ханц

Khants

Slightly sour whey

Харакка нерг

Kharakka nerg

(Dargins)

Dried apricot soup with wheat flour

Хахари

Khakharui

Seven bean and grain soup: wheat, black peas, white and red beans, chickpeas, lentils, and corn. This soup is prepared for the great holiday of Eid al-Fitr, which marks the end of the holy month of Ramadan, as well as during the equinox.

Хвазан

Khvazan

(Lezgins)

Pie with a sweet filling of dried fruits

Хеха

Khekha

(Tindi people)

Liquid porridge made from flour and milk.

Хикиф

Khikif

(Lezgins)

Nettle salad

Хинкал

Khinkal

Boiled pieces of dough, served with broth, boiled meat, and sauce.

Хул

Khul

(Lezgins)

Bran bread

Хурунхусса

Khurunkhussa

(Laks )

Milk porridge made from coarsely ground grains of wheat, barley, and corn.

Ц

Цаху ата

Tsakhu ata

(Khwarshi people)

Bread with sour milk is the everyday food of the inhabitants of mountainous regions.

Цемис пуришабе

Tsemis purishabe

(Hinukh people)

Pie with filling - finely grated fresh cheese with fried onions and butter.

Цкен

Tsken

(Lezgins)

Pie with a variety of fillings: meat, cheese, nuts, raisins.

Цур

Tsur

(Lezgins)

Sour pastila made from wild and garden sloe, cornelian cherry, cherry plum, and quince. It is a thin fruit lavash.

Ч

Чар-фу

Char-foo

(Lezgins)

(Lezgian "paper-bread") thin-layered bread baked on stone.

Черекун

Cherekun

The same as sharuka (see)

Чёрек

Chorek

(Kumyks)

Flatbread

Чиляв

Chilyav

(Kumyks)

Plov with beans, dried meat, rice, and with the addition of potatoes.

Чиргин

Chirgin

(Lezgins)

Omelet made from fried nettles.

Чуду

Chudu

(Tabasaran people)

Thin or thick unleavened flatbreads with filling, fried in a dry skillet. Chudu can be either round or semicircular in shape. The dough can be either unleavened or yeast-based, or made with a fermented dairy product. There are many variations of filling — including meat (lamb, beef), herbs (dill, wild onion, nettle, lamb's quarters, sorrel), vegetables (potatoes, pumpkin), and cottage cheese. The finished chudu are usually brushed with butter and stacked on top of each other. They are then covered with something to allow the chudu to steam and soften. They are consumed hot.

Чурек

Churek

Unleavened flatbread made from wheat, barley, or corn flour, usually in ashes.

Чурпа

Churpa

(Avars)

Lamb soup with beans, potatoes, and noodles.

Чуттурду

Chutturdu

(Laks )

Pies made from thick dough, baked in the oven.

Ш

Шакука

Shakuka

(Lezgins)

A type of pizza

Шурпа

Shurpa

A soup

Шюшйир

Shushyir

(Tabasaran people)

Sour soup made from kefir with mint

Щ

Щапщи

Tshchaptshchi

(Kumyks)

Porridge made from legumes, with the addition of wheat

Э

Экмек

Ekmek

(Kumyks)

Bread

Эфер-фу

Efer-foo

(Lezgins)

Cumin bread

Я

Ягни аруси

Yagni arusi

(Tat people)

Wedding soup with chickpeas, onions, and meat.

Япраги

Yapragi

(Tat people)

Type of cabbage rolls

Great thanks to the Minister of Tourism and Folk Arts of the Republic of Dagestan, Emir Merdanov.