Kotfe

Kotfe is a traditional dish originating from the Caucasus region, particularly popular in Georgia and Azerbaijan. It is a hearty stew made with lamb or beef, often including a variety of vegetables such as carrots, potatoes, and onions. The dish is typically slow-cooked to allow the flavors to meld together, resulting in a rich and comforting stew. Kotfe is often served with bread or rice, and it is a staple in the cuisines of the Caucasus region. The dish is known for its robust flavors and the use of aromatic spices, which contribute to its distinctive taste. Kotfe is not only a culinary delight but also a reflection of the region's culinary heritage and the importance of communal dining.