chaç

Chaç is a traditional dish from the Caucasus region, particularly popular in Armenia, Azerbaijan, and Georgia. It is a hearty stew made with a variety of ingredients, typically including meat (such as beef, lamb, or pork), vegetables (like onions, carrots, and potatoes), and spices. The dish is known for its rich, flavorful broth and tender, slow-cooked meat.

The name "chaç" is derived from the Persian word "chashni," which means "sauce" or "gravy." The dish is often served with flatbread or rice, and it is a staple in the cuisine of the Caucasus region. Chaç is typically prepared by browning the meat in a pot, adding vegetables and spices, and then simmering the mixture for several hours until the meat is tender and the flavors have melded together.

The exact ingredients and preparation methods can vary depending on the region and family recipes. However, the core elements of chaç remain consistent across different variations. The dish is not only a culinary delight but also a reflection of the rich cultural heritage and culinary traditions of the Caucasus region.