Community
⚠ A CAUCASIAN CUISINE IN THE MIDDLE EAST, and the reason is a deportation. After the Russian conquest of the Caucasus and the expulsions of 1864, CIRCASSIANS and CHECHENS were settled by the Ottoman state across the Levant — in the Golan and Quneitra and around Damascus in Syria, and above all in JORDAN, where Amman itself was refounded as a Circassian village in 1878 and where Wadi al-Sir, Na’ur, Jerash and Sweileh were Circassian and Chechen settlements. The food is Caucasian and stayed so: SHIPS-PASTE — chicken in a walnut-and-spice sauce with a firm millet or maize paste; HALIVE/halluj, the cheese-filled fried pastry; MATAZ, the steamed dumpling; walnut sauces; maize and millet rather than rice; and a documented preference for poultry and dairy. ⚠ THEY ARE NOT ARABS AND THEIR FOOD IS NOT ARAB FOOD, and filing them as a regional variation of either Syrian or Jordanian cooking is the error this row exists to prevent.
Languages: West Circassian, East Circassian, Kabardian, Chechen, North Levantine Arabic, South Levantine Arabic
⚠ NOT A RUSSIAN CUISINE — a CAUCASIAN one, carried by people the Russian conquest of the Caucasus expelled in 1864. The edge records the displacement, not a culinary descent.
Amman itself was refounded as a Circassian village in 1878.
No recipes are filed under this cuisine yet.