Sides & Sauces

Side dishes and salads in Eurasia are diverse and distinctive. Slavic salads are known for heaviness, often containing boiled tubers and dressed with mayonnaise or sunflower oil. Caucasian side dishes can also be quite filling, with heavy use of beans, cheese, and nuts. Central Asian sides tend to be light, focusing on bread and perhaps basic salads of cucumber and tomato or the spicy soy or carrot salads of the Koryo Saram. During celebratory feasts, side dishes often come to the fore, with the emphasis not on a central dish, but on supplying feasters with a wide array of dishes.

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See also: Food Traditions

Many of these foods may have various regional or national names and/or variations. We have tried to reflect that in the articles as well.

Chuchvara, Chuchpara, Tushpara: The Daintier Dumping of Central Asia

Chuchvara is a dumping staple dish in Central Asia, the South Caucasus, and the Middle East. Originally introduced there under the Persian Empire, they are today most associated in Central Asia with Uzbek tradition. However, they are also considered a local national dish throughout the countries of the region. Chuchvara contrast with manti, the other […]

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