Abkhazian-Circassian Cuisine

Food From The Northeastern Coast Of The Black Sea

ABISTA-Photo taken by the author.

Corn, walnut, dairy products, kale and ajika are the staple ingredients of the Abkhazian-Circassian Cuisine.

Abista; soft, bouncy corn bread served hot with Circassian cheese and melted butter, was one of the meals served during my first-ever Abkhazian dinner experience.

Cornbread without cheese has a bland taste, similar to a German Knödel. However, you can dip it into other meals, such as acidic-savory Aphöse Sızbal- made of yogurt, sour plum, coriander, and spices.

APHÖSE SIZBAL-Photo taken by the author.

The dishes are intended to be shared with others and therefore come in generous portions.

HALUJ WITH CHEESE FILLING-Photo taken by the author.

Haluj, Abkhazia’s answer to the dumpling; mouth-watering, palm-sized delicate dough filled with Circassian Cheese… Be careful not to burn your mouth, though. The melted cheese squirts out like molten lava with your first bite.

AKUDIRŞIŞI (On the left) & AHULÇAPA (On the right)-Photo taken by the author.

Akudırşışı and Ahulçapa, both served at room temperature, have one ingredient in common; Ajika (or Acıka).

Ajika is made of red pepper paste (some versions have tomato paste), walnut, garlic, spices, and herbs.

Akudırşışı has beans in it, balancing the piquancy of the Ajika and giving the food a creamy texture, whereas Ahulçapa, which comes in meatball form, is spicier and contains kale and walnuts, giving the meal a nutty flavor.

AKDU SIZBAL-Photo taken by the author.

Akdu Sızbal (or Circassian Chicken) is served cold. The version I tried had chunks of boiled chicken meat, while others may have it in shredded form. A thick, creamy sauce containing walnut, walnut oil, pepper, and salt is poured on top of the meat from the low-fat part of the chicken, such as the breast.