Circassian cuisine

Circassian Cuisine is an ethnic cuisine, based on the cooking style and traditions of the Circassian People of the North Caucasus. This region lies between the Black Sea and the Caspian Sea, within European Russia.

Adyghe cuisine consists of many different traditional dishes, varying by season. The summer time traditional dishes are mainly dairy products and vegetables. In winter and spring, the traditional dishes mostly consist of flour and meat. Traditional dishes include ficcin, seasoned chicken or turkey with sauce, boiled mutton and beef with a seasoning of sour milk along with salt and crushed garlic.

Among the many varieties of cheese in the North Caucasus, Circassian cheese is the most popular one.

Different variants of pasta can be found in Circassia, one such type is the manti that is filled with potato or lamb, and served with butter, yoghurt, and spices. Manti is similar to ravioli, but it is served with butter and yoghurt, though sometimes tomato can be added as well. Manti may be fried, as well as boiled.

Yoghurt is a staple of the Circassian diet.

On holidays, the Adyghe people traditionally make Haliva (Adyghe: хьэлжъо) from toasted millet or wheat flour.

In the Levant, there is a widely–recognized Circassian dish known as Tajen Alsharkaseiah.

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