Kitchen of Kabardians and Balkars

Since ancient times, the main occupation of Kabardians and Balkars was cattle breeding and agriculture. This affected the peculiarities of national cuisine, in which a significant place is occupied by dishes from lamb, beef, poultry. Pork is not consumed at all. Equally popular are flour, dairy, cereal dishes. At the same time, the use of vegetables is limited (mainly onions, garlic, potatoes, beans). But characterized by an abundance of spices and seasonings: red and black pepper, dried ground chaber.

There are few first dishes in the national cuisine: shurpa, gogushlaps are popular.

For Kabardino-Balkar cuisine traditional dishes of fried, boiled and stewed natural meat. Different dishes are prepared from strictly defined parts of the carcass. An integral part of dishes from boiled meat and poultry meat is tuzluk (garlic sauce; cooked on ayran or broth). Other sauces play an important role, mainly sour cream. Instead of bread, they often use “pasta” – steep wheat porridge prepared with the addition of semolina.

Of the flour products, it should be noted Balkar khichins (cakes with cheese, potatoes, meat), Kabardian lacumas (dusts) and firewood.

For a long time, the population of the republic likes to drink Kalmyk tea and ayran (sour milk). These drinks are served both during and after meals. Kalmyk tea is indispensable in combination with lacumas and cheese, which is usually eaten at breakfast.

Popular national sweets "Zakeris", Kabardian halva, Balkar "boza", low-alcoholic drink "makhsima". They are prepared mainly for holidays and celebrations.