Title: Cooking of the Caucasus - Special Ingredients 1
Categories: Info Phyllo
Yield: 1 Info

Abgora : The juice of sour or unripe grapes. Albukhara : A type of plum found in the Caucasus, light yellow in color, : with a firm flesh and sweet-sour taste. Excellent in sauces, : relishes, jams, compotes, and for drying. Aromatic Peppercorns : These peppercorns, sometimes called "English pepper" are : dark brown in color and have a spicy aroma that suggests a : blend of carnation and cinnamon. Used in soups, stews, and : in pickling. Barbaris (Barberis, Barberry) : A very common shrub that grows in both a wild and cultivated : state. When ripe, the barbaris berries are bright red and : contain a great deal of malic and citric acid. Fresh berries : are used to make jams, jellies, and syrups. Dried and : powdered berries are used as a seasoning or condiment for a : number of Caucasian specialties such as shashlik and lyulya : kebab. Marinated berries make a pleasantly piquant : accompaniment to roast meats, game, and fowl. Basturma : (1) Dried beef seasoned with fenugreek, hot peppers, cumin, : garlic, and other spices. Very popular in Armenia both as a : cold cut served as an appetizer or cooked with eggs. : (2) Caucasian grilled marinated meat. Bulgur : Cooked, dried, and cracked wheat. It comes in three sizes: : fine (#1), medium (#2), and coarse (#3). Chick-Peas : Also known as ceci beans in Italian and garbanzo beans in : Spanish. Coriander : An herb resembling flat-leaf parsley but having a : distinctive aroma and flavor. It is also known as cilantro : and Chinese parsley. Filo (Phyllo) : Paper-thin sheets of dough used in making the many-layered : Caucasian pastries such as pakhlava. Also known as strudel : dough. Gora : Sour or unripe grapes. Grapevine Leaves : Use freshly picked or preserved leaves. Kizil (Cornelain Cherry) : A shrub or small tree that grows wild in many areas or the : Caucasus and is occasionally cultivated in gardens as well. : the fruit of the kizik is bright red, oval in shape, tart in : flavor, and has a large kernel. used extensively in the : preparation of jams, compotes, juices, syrups, fruit paste, : soups, and fish and poultry dishes. Kyurdyuk : Lamb fat taken from under the tail of a certain species of : sheep bred in the Caucasus and Central Asia. Kyurdyuk is a : basic ingredient in Caucasian, particularly Azerbaidzhani, : cuisine, where it is minced or ground and added to soups and : stuffings, cubed and alternated with lean meat on shashlik : skewers, and melted and used like butter for cooking. In : areas where kyurdyuk is unavailable, clarified or ordinary : butter is substitutes; however, the taste is not the same.

Cooking From the Caucasus by Sonia Uvezian ISBN 0-15-622594-8

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