The Kabardians are the largest of the twelve major Circassian (Adyghe ) tribes. They have inhabited the historical area of Kabardia, now part of the Kabardino-Balkaria Republic, since time immemorial. In the 18th century most of them converted to Islam.
Kabardian cuisine falls within the larger Caucasian cuisine spectrum. It's heavy in meats (lamb, beef and poultry), grains and potatoes. Meats are usually served with sauces, often enhanced with sour cream.
I made two Kabardian dishes, and was quite happy with both of them:
Other Caucasian cuisines: Adjarian, Armenian, Azeri, Balkar, Chechen, Georgian, Georgian Jewish
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