It is common for Adygs to get up when an older person appears in the room. But if you are sitting at a table, then there is no need to get up, because, according to their saying, "the table is the oldest."
Traditions of the Adyghe cuisine
Adygs are very sensitive and respectful about food. In no case can you turn your back on the table. If suddenly everyone got up and left the table, then one person( usually a senior) must remain seated, thereby paying tribute to the table. This people, like all Caucasians, is very hospitable, so you should never give up the invitation to dine, otherwise it can start your hostility with the owner.
There is always a lot of meat on the Adyghe table. This nation gives preference to chicken and mutton. Table etiquette requires that the first be served the eldest of the guests, and then the elder of the hosts and so on to reduce the age. It is very important and what part of the chicken or lamb is treated, for example, the best piece of chicken is considered to be a wing, and lamb is a kurdyuk.
The best dishes of the national cuisine of Adygea
The most common dish from chicken is chetlizhzh, a roast that is prepared exclusively from domestic chicken and millet with the addition of sugar, garlic, broth, butter, salt and pepper. Dishes from lamb are called lilybzh.
If you happen to be in Adygea, be sure to try the Adygei shish kebab. Adygs do not pick up the meat of the young lamb, but beat them with a wooden hammer to give it a round shape, and fry on the fire, watering with specially prepared brine, so that the meat remains very juicy.
It is worth noting that boiled, fried or stewed meat is salted with garlic salt, sprinkled with spices and served with greens, most often it is coriander.
Another indispensable dish, and very tasty, is a platter. In translation into Russian, a plump means sauce. It is prepared from broth with the addition of wheat flour( or millet), butter, onions and spices. Served with meat sauce with steep corn( hominy) or wheat porridge( pasta).Meat or mamalygu dipped in a platter and eat.
From the cow's milk Adygs prepare delicious cheese - kuae. It is light and delicate in texture, but very nutritious. It has a lot of calcium, and it practically does not contain salt. And the taste of it can not be conveyed in words. Quay should only try and be sure in Adygea! From the Cheese of the Circassians prepare a variety of dishes - a koyazh( cheese fried with onion and red sweet pepper), guubat( puff pastry with cheese), halyzh( cheburek with cheese).
Adygey drinks only grape wine( san).Each family has its own subtleties in the preparation of this divine drink, so if you are in the aul, never give up tasting. A good red wine is a drink of long-livers!