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Kabardino-Balkarian cuisine... A special feature of the cuisine is the wide use of lamb and poultry (chickens, turkeys), less often - beef. Preference is given to dishes made from natural meat. Garlic and spices are used in large quantities as seasonings. After meat dishes, it is customary to serve broth.

A characteristic feature of the Kabardino-Balkarian cuisine is the absence of side dishes. They are replaced by thick millet porridge, which is cut into slices and served separately. Porridge partially replaces bread, which is used in small quantities and only white.

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