Georgian cuisine
1lifestealer1
Georgian cuisine refers to the cooking styles and dishes created by Georgian people. The Georgian cuisine is unique to the country, but also carries some influences from other European and nearby Middle Eastern culinary traditions. Each historical province of Georgia has its own distinct culinary tradition, with variations such as Megrelian, Kakhetian, and Imeretian cuisines. Rich with meat dishes, the Georgian cuisine also offers a variety of vegetarian dishes.
The Georgian Palate
Variables aside, there are certain dishes you shouldn't leave Georgia (or a Georgian restaurant) without tasting. These are the non-negotiables—the unforgettable bites that keep Georgia on my mind, and in my kitchen.
Khachapuri Adjaruli
Adjaruli khachaouri is shaped like a boat and filled with melted cheese, a raw egg, and a slab or two of butter. It’s served piping hot and you whisk the cheese, egg, and butter with a fork before ripping off the horns and edges and dipping them into the cheesy mixture.
Imeruli khachapuri
Imeruli khachapuri is circular and has cheese on the inside.
Nadugi
Nadugi is a Georgian appetizer consisting of fresh cheese mixed with mint and wrapped, cone-like, in a thin layer of Sulguni cheese. At first I thought it was cheese wrapped in a crepe rather than in more cheese.
Lobio
Another common side dish is beans, called lobio, made with beans, onions, and herbs. Each recipe we tried was a little different. Some are thick and creamy (our favorite). Some are soupy. Lobio is usually served in a traditional small clay jar.
Khinkali
They say you can judge a good khinkali, or Georgian soup dumpling, by how many folds it has: Tradition dictates that fewer than 20 is amateurish. But when a platter of pepper-flecked khinkali hits the table, counting pleats is never anyone's first priority. Eating the khinkali is, and it requires urgency and exacting technique; without learning the latter, you risk being teased if you're in Georgian company. First and foremost, khinkali is finger foo
😛Make a claw with your fingers and grab onto the dumpling from its topknot. Then, biting a small hole in the side, tilt your head back to slurp out the broth before sinking your teeth into the filling. Discard the topknot, take a swig or two of beer, sigh with pleasure, and repeat.
Mtsvadi
Mtsvadi is Georgia's catchall name for meat impaled on a stick and cooked over an open flame. Variations on this theme abound in the region, but, in contrast with Turks and Armenians, Georgian cooks tend to be purists, eschewing elaborate marinades and rubs in favor of a liberal dose of salt. The preferred protein here is beef or lamb, cut into chunks and threaded onto a skewer, either on its own or with alternating slices of vegetables. But let me be clear—mtsvadi are anything but bland, especially when accompanied by tkemali, the sour plum condiment that Georgians pour over everything, from potatoes to bread to fried chicken.
Qatmis Salati
Another salad that is commonly on Georgian menus is qatmis salati, a simple chicken salad with chopped chicken, onions, mayonnaise, and seasonings.
Chashushuli
Veal chashushuli is a traditional Georgian dish, a tomato-based stew with onions and red peppers and a lot of flavor.
Trout with Pomegranate Sauce
Even though Georgia has a sea coast along with tons of rivers and lakes, seafood is not very common on Georgian menus. However, we did find trout on a couple menus. A popular Georgian seafood dish is trout with pomegranate sauce. The trout is fried whole, nice and crispy, and served with a sweet and savory pomegranate sauce.
Churchkhela
If you watched The Amazing Race this season, then you’ve seen churchkhela. One of the challenges involved teams making churchkhela, a popular Georgian candy. Toasted nuts, walnuts in the east and hazelnuts in the west, are strung on a string and dipped into a flour, sugar, and grape juice mixture. The result is a reddish or brownish sausage-shaped candy with a pointy end.
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Comments
i guess, i would eat evrything,
without the last, the onions in candy
o/
its not onions,its nuts 😛
oyhhhşşş
ням-ням, смакота
MMMmmmm nice
Veal chashushuli i all the way 😃
Hhhhhhhh
I guess I should marry a georgian chick to wake up with Khachapuri Adjaruli for breakfast
😃 omm
❤ great
Ohyş
tasty
мм
вкуснятина
Ok
stop spamming
i would like Mtsvadi
I'm expressing myself with a comment.
o/
I like them all! Thanks!
But... Trout with Pomegranate Sauce? Definitely, I gotta ask my Georgian friends to cook it based on your recipe 🙂
Is it really popular in Georgia?
Fish dishes are very tasty and popular in geotgia. Though thay are more expensive tnan other
v
v
v
I personally tried almost all in Tbilisi. Georgian dishes and hospitality is great.
V
au momshivda 😃D
i'm a simple man, i see meat and beer, i upvote
all looks tasty and delicious