Georgian Cuisine
Georgian cuisine is famous for a variety of dishes. A varied menu includes both vegetarian and meat dishes, with use of special greenery and spices.
Different regions of Georgia have different cuisine. Dishes of Eastern Georgia mainly consist of wine, meat, dough. Western Georgia has different dishes, flavored with nuts and pepper, as well as dairy products and different types of “pkhali”. The combination of wine and dishes is the most important issue. Wine for dishes should be chosen so properly as spices.
🥩Khinkali
Juicy Georgian dumplings filled with spiced meat (beef and pork) and herbs. The secret is the savory broth inside, which must be sipped carefully before eating the rest.
- Dough: Wheat flour, water, salt.
- Filling: Minced beef and pork mix (or lamb), onions, garlic, cumin, and fresh cilantro.
- The Secret: Plenty of water added to the meat to create that famous savory broth inside.
🧀Khachapuri (Adjaruli)
Boat-shaped leavened dough baked with a generous amount of cheese, topped with a raw egg and a chunk of butter. It is the ultimate comfort food from the Adjara region.
- Dough: Yeasted bread dough.
- Cheese: A mix of Sulguni and Imeretian cheese (salty and melty).
- Topping: A fresh egg yolk and a generous cube of butter added just before serving.
🍖 Mtsvadi
Traditional Georgian barbecue. Pieces of marinated meat (usually pork or veal) are skewered and grilled over grapevine embers, giving it a unique smoky flavor.
- Meat: Premium pork neck or veal.
- Seasoning: Just salt and sometimes thinly sliced onions.
- Fuel: Grilled specifically over dried grapevine branches (tzami) for that unique aroma.
🥗Pkhali
A colorful vegetarian appetizer made of minced vegetables (spinach, beetroot, or cabbage) combined with a rich walnut paste, garlic, and Georgian spices.
- Base: Boiled and minced spinach, beetroot leaves, or cabbage.
- Paste: Ground walnuts, garlic, vinegar, and Georgian spices (blue fenugreek, dried coriander).
- Garnish: Fresh pomegranate seeds for a burst of acidity.
