Introduction
In the childhood memories of every good cook, there’s a large kitchen, a warm stove, a simmering pot, and a mom.
Barbara Costikyan
Thank you for choosing this book. You are invited on a culinary journey through the North Caucasus! On the pages of this book, you will find step-by-step instructions and information on how to prepare and serve the top-rated Adyghe dishes. The book also includes the lessons of the famous Adyghe chef Boris Kubatiev, my grandmother’s wise tips, Adyghe proverbs, and food stories of the Adyghe people. I hope the book 12 Recipes of Adyghe Cuisine will be interesting and useful to you.
Before I move on to the main content, I would like to draw your attention to the fact that the North Caucasian groups — Circassians, Kabardians and Adygeans — refer to themselves as Adyghe. The surrounding peoples, however, call them Circassians. Therefore, Adyghe cuisine is often called Circassian.
The Success Formula
“You must know the work you do every day professionally,” said Ai Mo, the speaker from Canada, and paused. An audience of 300 people waited for his speech to continue. Suddenly, he asked, “How many of you cook every day?” For the participants in the seminar, this question was unexpected. Almost everyone raised their hands.
“And how many of you studied cooking?” Ai Mo himself raised his hand. Only one woman and I followed suit. The speaker looked around the audience. “Cooking is a science,” he said. “Everyone who cooks every day must have the appropriate knowledge and skills. The health of a family depends on the knowledge of the cook. Before becoming a c
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