Wiki: Tkemali: Georgian (Russian) Sour Plum Sauce: Pungently tart & used for fried or grilled meat, poultry, & potato dishes. Made w/red or green cherry plums (to lower tartness, add sweeter types of plums), garlic, pennyroyal, coriander, dill, chili pepper, & salt. Place in Georgian cuisine similar to ketchup in NA. Made at home, or mass-produced in Georgia & Russia. - Wikipedia
Wiki: Dolma: Family of stuffed vegetable dishes common in the Middle East & surrounding regions incl. Balkans, Caucasus, Russia, & Central Asia. Tomato, pepper, onion, zucchini, eggplant, & garlic are stuffed. Meat dolmas are served warm w/tahini, egg-lemon, or garlic yogurt sauce; Meatless are served cold. Ripieni (stuffed) are Italian stuffed vegetables. Grape or cabbage leaves wrapped around a filling are also called dolma, yaprak dolma (leaf dolma) or sarma - Wikipedia
"Soujuk" which we called Rojik. The tedious process of dipping strings of walnuts into syrupy grape molasses-like mixture and then hanging to dry. Grandma made this for us and it disappeared fast! (See Churchkhela/wiki)
Quark-- is a type of fresh dairy product made by warming soured milk until the desired degree of curdling is met, and then straining it. It can be classified as fresh acid-set cheese, though in some countries it is traditionally considered a distinct fermented milk product. Traditional quark is made without rennet, but in some modern dairies rennet is added. It is soft, white and unaged, and usually has no salt added.