Georgian cuisine

This article is about the cuisine of the country. For the cuisine of the U.S. state, seeLowcountry cuisine.

Georgian cuisine(Georgian:ქართული სამზარეულო,romanized:kartuli samzareulo) consists of cooking traditions, techniques, and practices ofGeorgia.Georgian cuisine has a distinct character, while bearing some similarities with various national cuisines of theSouth Caucasus,theMiddle EastandEastern Europe.Every region of Georgia has its own distinct style of food preparation. Eating anddrinkingare important parts ofGeorgian culture.

Georgia was one of the countries on theSilk Road,which resulted in travelers influencing Georgian cuisine. The Georgian love of family and friends is one of the reasons why thesupra(feast) is so important in Georgia.Suprais offered spontaneously to relatives, friends or guests. Everysuprahas itstamada(toastmaster), who gives the toast and entertains the guests.

Regional traditional cuisines

Abkhazia

Abkhaziancuisine uses manyspicesandwalnuts.The most popular dishes from Abkhazia are Abysta (Абыста,porridgemade of corn, similar to the MargalGhomi), Apyrpylchapa (Апырпылчапа, pepper skin stuffed with walnut sauce), Achma (Ачма, a variation ofKhachapuri), Aritsvmgeli (Арицвмгели, corn bread with walnut), Achash (Ачаш, Abkhaz chudu, with cheese), Achapa (Ачапа, kidney beans with walnut) and Akutaghchapa (Акутагьчапа, hard boiled eggs filled with walnuts, similar todeviled eggs). The most popular dessert is Akuarkuar, acookiewithhoney.Ajikais a hot, spicy, but subtly flavored sauce or paste, often used to flavor food. Ajika is also sold as a dry spice blend.Abkhazian winesinclude Lykhny, Apsny, and Anakopia.

Adjara

Adjariancuisine is considered a very diversified cuisine, which has been influenced by its geography (seaside, mountainous part) and by its history. In the mountainous Adjara, the main products aredairy productsand the dishes are more fat and heavy and on the other side, in the seaside of the region, dishes are mostly spiced, and use many fresh herbs. The most popular dishes in Adjara areAdjaruli Khachapuri(აჭარული ხაჭაპური), Borano (ბორანო- chopped cheese fried inghee), Chirbuli (ჩირბული- omelette with walnuts and tomato), Malakhto (მალახტო- mashed kidney beans with walnuts and crude grape juice), Iakhni (იახნი- stew similar toKharcho,traditionally made in and aroundKobuleti), Khavitsi (ხავიწი- porridge of corn withghee), Sinori (სინორი- made of Nadughi and unleavened dough),Pakhlava(პახლავა- a version of theTurkish Baklava) and Shaqarlama (შაქარლამა- a biscuit).

Guria

The cuisine ofGuriais based mostly on poultry (especiallychicken meat), corn-bread (Mchadi) and on walnuts, like the cuisine ofImereti.The most popular dishes from Guria areSatsivi(საცივი- meat, mostly of chicken/turkey in walnut sauce calledbazhe),Mchadi(მჭადი- Cornbread),Kupati(კუპატი- sausage made from pork meat),Badrijani Nigvzit(ბადრიჯანი ნიგვზით- friedeggplantwith walnut sauce),Gurian Ghvezeli(გურული ღვეზელი- crescent shaped kind of khachapuri filled with cheese and hard boiled egg which is usually eaten on Christmas Day), Brinjula (ბრინჯულა- a sort of cheese omelette "with a dough base" similar to khachapuri),Pkhali(ფხალი) and Kuchmachi (კუჭმაჭი- Beef or poultry livers with walnut sauce and pomegranate).

Imereti

The cuisine ofImeretishares many affinities with the neighbouring region ofGuriaand is known for its plentiful use ofwalnuts.The most famous Imeretian dishes includeImeruli Khachapuri(იმერული ხაჭაპური- the most common version of the Georgian cheese bread),Mchadi(მჭადი- Cornbread),Pkhali(ფხალი),Kuchmachi(კუჭმაჭი- beef or poultry livers with walnut sauce and pomegranate), Soko (სოკო- fried mushrooms), Lobio (ლობიო- mashed red beans with spices),Badrijani Nigvzit(ბადრიჯანი ნიგვზით- fried eggplant with walnut sauce),Chakhokhbili(ჩახოხბილი-tomato-based soup with poultry meat), Mtsnili (მწნილი- pickled vegetables such as cucumbers, cabbage, beets, and jonjoli), Ekala (ეკალა- pkhali made fromsmilax)Kupati(კუპატი- pork sausage),Satsivi(საცივი- meat, mostly of chicken/turkey in walnut sauce calledbazhe), and Tsitsila Isrim-Maqvalshi (წიწილა ისრიმ-მაყვალში- roasted chick in a blackberry and grape based sauce).Imeretiis known for its cheeses such as Chkinti (ჭყინტი- Salty cheese),Imeruli Kveli (იმერული ყველი) and alsoSulguni(სულგუნი).

Kakheti

Kakhetiancuisine is considered to be a more meat-based cuisine and the region itself is called the "Region of Wine".It is also known as the birth-place of one type ofGeorgian bread,Tonis Puri.

• Notable dishes from Kakheti includeMtsvadi(მწვადი- meat cooked on fire),Chakapuli(ჩაქაფული- soup made of fresh herbs such astarragonand meat of sheep or lamb),Khinkali(ხინკალი- dumplings filled with meat and seasoned with herbs),Khashlama(ხაშლამა- boiled meat of beef or lamb),Khashi(ხაში- boiled meat, often eaten after Supra),Chanakhi(ჩანახი- soup made of lamb and tomatoes),Chikhirtma(ჩიხირთმა- soup made of chicken meat), andAjapsandali(აჯაფსანდალი- kind of ragout made of eggplants, potatoes and tomatoes).
• In Kakheti, they make famous desserts such asChurchkhela(ჩურჩხელა- Candy made of grape juice and walnuts), andPelamushi(ფელამუში- Dessert made of grape juice).
• Kakheti is also well known for itswines,with wine growing regions such as the Alazani valley, Tsinandali and Kindzmarauli and many indigenous grape varieties including Saperavi, Kisi, Rkatsiteli and Mtsvane.

Kartli

Kartliis known as a very rich region in terms of fruits (especially apples, apricots, figs, and peaches) and vegetables (especially cucumbers, tomatoes, and onions).

• Kartlian dishes include Puris Kharcho (პურის ხარჩო- a kind of soup made of bread), Shechamandi (შეჭამანდი- soup made of dogwood or docks),Jonjoli(ჯონჯოლი- pickles made of Bladdernuts), Chakhrakina (ჭახრაკინა- a kind ofKhachapurifilled with cheese and beetroot leaves), Khabizgina (ხაბიზგინა-OssetianKhachapurifilled with cheese and potatoes), andChakapuli(ჩაქაფული- soup made of fresh herbs and meat of lamb or beef).

Lazeti

Though most of the historical part ofLazetiis located inTurkey,Lazes in Georgia, especially inSarpi,still continue to carry their traditional dishes, some of them being:

• Bureği / Paponi(ბურეღი/ფაფონი): Baked sweet pastry filled with milk pudding.
• Gresta (გრესტა): Chicken or beef with melted cheese and mushrooms.
• Kapça Tağaney (ქაფშია ტაღანეჲ): Friedanchoviesand vegetables.
• Kapça Princoni (ქაფშა ფრინჯონი): Anchovypilaf.
• Kapçoni Mç̌kudi (ქაფშონი მჭკუდი): Friedcornbreadwith sliced anchovies,pkhaliand herbs.
• Lu Dudey (ლუ დუდეჲ):Navy beansmixed with redPkhali,onions andleeks.
• Lu Ncaxeyi (ლუ ნჯახეჲ): Sort of porridge made from different vegetables mostly cabbage, kidney beans, potato which are mixed with cornmeal.
• Muhlama(მუჰლამა):Cornmealwith cheese.

Samegrelo

The regional cuisine ofSamegrelocan be considered the most famous inGeorgia.It uses many spices and walnuts.

• Famous Megrelian dishes include Ghomi (ღომი-porridgemade ofcorn meal), Elarji (ელარჯი- ghomi withSulguni), Gebzhalia (გებჟალია- rolls of cheese seasoned with mint),Megrelian Khachapuri(მეგრული ხაჭაპური-Khachapuriwith cheese added on the top),Kupati(კუპატი- sausage made from pork organs and belly meat), Tabaka (ტაბაკა- chicken cooked withAjika), andKharcho(ხარჩო- soup with beef).
• Sulguni(სულგუნი) is traditionally made in the region.
• Ajika(აჯიკა) is a sauce made of pepper and spices. It is made traditionally inSamegreloand inAbkhazia.

Mtianeti, Khevi, Khevsureti, Pshavi and Tusheti

These cuisines are often considered as one due to their similarities.

• Famous dishes includeKhinkali(ხინკალი- dumplings filled with meat, mushrooms, potatoes or cottage cheese), Gordila (გორდილა- boiled dough), Qaghi (ყაღი- dried and salted meat), Kaurma (ყაურმა- a kind of soup made from meat), Kotori (კოტორი-Khachapurifilled with cottage cheese), Khachoerbo (ხაჭოერბო- dried cottage cheese in a ball shape), Megrelian kharcho (ხარშო - beef stew in rich walnut sauce) and Khavitsi (ხავიწი- melted cheese)
• Tushetialso produces a goat / sheep based cheese, called Guda (გუდა).
• These regions are also well known for their beer (ლუდი) and alcohol, Zhipitauri (ჟიპიტაური).

Racha-Lechkhumi

The cuisines ofRachaand ofLechkhumishare most of their dishes and are often grouped into one cuisine as a consequence.

• Notable dishes include Shkmeruli (შქმერული- chicken in a sauce made of cream and garlic), Lori (ლორი- porkbacon),Lobiani(ლობიანი- a kind ofKhachapurifilled with kidney beans and lori),Lobio(ლობიო- mashed kidney beans with spices),Rachuli Khachapuri(რაჭული ხაჭაპური- a kind ofKhachapurimade into a square form).

Samtskhe-Javakheti

The Cuisine ofSamtskhe-Javakheticonsists of two regional cuisines:MeskhetianandJavakhetian.Due to their similarities, they are often considered one regional cuisine. This cuisine differs significantly from other regional cuisine of Georgia, partly because of its heavy use of goose meat and historical Turkish rule of the region.

• Famous dishes from Samtskhe-Javakheti include Batis Shechamandi (ბატის შეჭამანდი- soup made ofgoose),Meskhuri Khinkali(მესხური ხინკალი-Khinkalifilled with goose), Apokhti (აპოხტი- dried meat of lamb, beef, goose and duck), Tatarboragi (თათარბორაგი- boiled dough), and Rdzis Korkoti (რძის კორკოტი- wheat grains boiled in milk).
• SnailsorLokokina(ლოკოკინა) are also a very common dish in the region due to the presence ofFrenchCatholics in the past.
• Samtskhe-Javakheti is also famous for its Chiri (ჩირი- dried fruits), Tklapi (ტყლაპი- fruit roll-up) andTenili(ტენილი- a preserved, hand-pulled cheese).

Svaneti

• Main dishes from Svaneti includeKubdari(კუბდარი- also known asSvanKhachapuri,a kind ofKhachapurifilled with seasoned beef or pork), P'etvraal (ფეტვრაალი-Khachapurifilled with cheese andmillet), Chvishtari (ჭვიშტარი-MchadiwithSulguniinside), Lutspeq (ლუცფექ- boiledbarleygrains seasoned with pepper and garlic), Kharshil (ხარშილ- soup of barley andurtica), Tashmijabi (თაშმიჯაბი- mashed potatoes withSulguni).
• Svaneti is also famous for its localalcoholmade from fruits such aselderberry,and evenhoney.
• Svanetian salt,a spiced salt
• Agasyllis(SvanetianღეჰიGhehi/ (Georgian: დუციDootsi) is a local,Angelica-like plant with medicinal properties that is also eaten raw, cooked andpickledas a delicacy considered to benefit the digestion. It is also taken to combat parasitic worms and to treat respiratory complaints.

Appetizers

• Abkhazura (აფხაზურა): Caul fat rolled meatballs fromAbkhazia.
• Achma (აჩმა): A dish with multiple layers of cheese and bread. It bears resemblance to a saucelesslasagna.
• Ajapsandali(აჯაფსანდალი): A traditional Georgian meal. Consists ofeggplants,potatoes,onionsandspices.
• Badrijnis khizilala(ბადრიჯნის ხიზილალა): Fried and choppedeggplants.The name means "eggplant caviar".
• Jonjoli (ჯონჯოლი): Pickled flowers ofbladdernut.
• Khachapuri(ხაჭაპური): Cheese-bread with regional variation. This dish is very popular outsideGeorgia,especially in theex-USSR.
• Kuchmachi(კუჭმაჭი): Dish made of chicken livers.
• Kupati(კუპატი): Fried sausage from Western Georgia.
• Kubdari(კუბდარი): Meat-bread made from bread, meat (lamb, kid or pork), spices, and onions.
• Lobiani(ლობიანი): Bean-stuffed khachapuri.
• Lobio(ლობიო): Mashed beans with spices.
• Matsoni(მაწონი): Dairy product, similar to yogurt or sour cream.
• Mujuji(მუჟუჟი): Pork jelly.
• Nadughi (ნადუღი): Cream-like dairy product.
• Nigvziani badrijani(ნიგზვიანი ბადრიჯანი): Friedeggplantandwalnutsauce.
• Pkhali(ფხალი): Minced and chopped vegetables, mostly made ofspinach,beets,andcabbage.
• Satsivi(საცივი): Poultry in a special walnut sauce.

• 
  Ajapsandali
• 
  Nigvziani badrijani
• 
  Spinach pkhali

Breads

TraditionalGeorgian breadsare varied, and includeTonis Puri,Shotis Puri,Mesxuri Puri, Nazuki andMchadi.

Georgian breads are traditionally baked in a large, round, well-shaped oven called atone.

• 
  Shotis Puriin Tone
• 
  TraditionalTonis Puri
• 
  Mchadi

Khachapuri

Adjariankhachapuri.

Khachapuri,also spelled as hachapuri, is a traditional Georgian dish ofcheese(fresh or aged, most commonlysulguni), eggs and other ingredients.

There are several distinctive types of khachapuri in Georgian food from different regions of Georgia:

• Achma (აჩმა), fromAbkhazia,which has multiple layers and looks more like a sauceless lasagna.
• Adjarian(Adjaruli / (აჭარული) Khachapuri, in which the dough is formed into an open boat shape and the hot pie is topped with a raw egg yolk and a pat of butter before serving.
• Chakhrakina (ჭახრაკინა) is a variation of Khachapuri made inKartliand inRacha.It is filled with cheese andbeetsleaves.
• Kotori (კოტორი) is a Khachapuri made inTusheti.The dough should be as thin as possible; and the filling consists of Kalti (კალტი- a sort ofcottage cheesemade in the region) anderbo.
• Gurian(Guruli / (გურული) Khachapuri has boiled eggs inside the dough and looks like a calzone. Arguably, it is not a type of khachapuri. Gurians make them for Christmas and call them simply 'Christmas pie'. In the rest of Georgia, it is called 'Gurian pie'.
• Imeretian(Imeruli / (იმერული) Khachapuri, which is circular and probably the most common type.
• Lemzira (ლემზირა) is aSvanetianritual cheese bread mostly made in a round or triangular shape.
• MingrelianKhachapuri also called "Megruli" (მეგრული), similar to Imeretian but with more cheese added on top.
• Meskhuri Khachapuri (მესხური) is a Khachapuri made of puff pastry dough and cheese.Lardis added in the dough and filling which give it a distinct taste from the more widespread Penovani Khachapuri. it is made inMeskheti.
• OssetianKhachapuri also called "Osuri" (ოსური) or by its original name "Khabizgina" (ხაბიზგინა) is a version of Khachapuri which has potato, as well as cheese in its filling.
• Petvraali (ფეტვრაალი) is a sort of Khachapuri filled with cheese andmillet,made inSvaneti.
• Penovani Khachapuri (ფენოვანი) is made with puff pastry dough, resulting in a flaky variety of the pie. It is often sold as street food in local bakeries.
• Pkhlovana or Mkhlovana (მხლოვანა / ფხლოვანა) is a Khachapuri made in the mountainous areas of Georgia, especiallyKhevi.It is similar to Chakhrakina but spinach is also added in the filling.
• Rachuli Khachapuri also called “Bachuli” (რაჭული / ბაჭული) is a version of Khachapuri made inRacha.It is filled with cheese and is of rectangular shape and puff pastry dough is used.

Cheeses

Dambalkhacho cheese.

• Adjaruli Chechili (აჭარული ჩეჩილი): Cheese made inAdjarafrom cow milk, which is shaped into ropes.
• Chogi (ჩოგი): Cheese made from sheep milk inTusheti.
• Chkinti' (ჭყინტი): Salty and juicy cheese made originally inImereti.
• Dambalkhacho (დამბალხაჭო): Moldy cheese made inPshaviandMtiuleti.It is considered one of the most ancient and expensive cheeses.
• Dampali Kveli (დამპალი ყველი): Rare cheese with a butter filling inside.
• Kartuli (ქართული): Cheese made from a mixture of around 50% cow milk and a mixture of sheep, goat or buffalo milk.
• Guda (გუდა): Cheese made from sheep milk inTusheti.Its preparation lasts 20 days.
• Imeruli (იმერული): Cheese made in the region ofImeretifrom cow milk.
• Kalti (კალტი): Cheese made in mountainous regions of Georgia. It is often considered a shepherds' cheese because of its nutritional values.
• Kobi (კობი): Mixed cow/sheep milk cheese, mostly eaten in Eastern Georgia.
• Meskhuri Chechili (მესხური ჩეჩილი): Cheese made inMeskhetiand same as the Adjarian one.
• Narchvi (ნარჩვი): Cheese made inSvaneti.It is shaped in curds.
• Sulguni (სულგუნი): One of the most famous cheeses in Georgia, which comes fromMingrelia.It is made from cow or buffalo milk. Outside Mingrelia, it is also made inSvaneti.
• Tenili (ტენილი): Cheese made inSamtskhe-Javakheti.It is shaped in curds.

Salads

• Kitri Pomidvris Salata (კიტრი პომიდვრის სალათა):Cucumberandtomatosalad with Georgian herbs, greens and Kakhetian oil (კახური ზეთი). It is sometimes eaten with a walnut sauce.
• Ispanakhis Salata (ისპანახის სალათა):Spinachsalad.
• Pkhali(ფხალი): Minced vegetables in a ball shape. It is mainly made fromspinach,cabbageorbeansand is topped withpomegranateseeds.
• Sagazapkhulo Salata (საგაზაფხულო სალათა): Salad made duringSpring.There is not a strict recipe but it is mostly made of fresh ingredients and boiled eggs.
• Satatsuris Salata (სატაცურის სალათა): Salad made ofasparagus.
• Tcharkhlis Salata (ჭარხლის სალათა): Salad made ofbeets.

Soups and stews

Kharcho

Chakapuli

• Bozbashi(ბოზბაში): Soup made ofmuttonand peas and chestnuts, mostly consumed inKakheti.
• Chakapuli(ჩაქაფული): Stew made of lamb or beef (or veal), tarragon and cherry plums in Eastern Georgia (KakhetiandKartli).
• Chakhokhbili(ჩახოხბილი): Soup made of tomatoes and poultry meat (mostly chicken or turkey) which originated in Western Georgia.
• Chikhirtma(ჩიხირთმა): Soup made of turkey or chicken meat and eggs which is traditionally made inKakheti.
• Kharcho(ხარჩო): Soup made of beef, rice, cherry plums and walnuts fromMingrelia.
• Kharshil (ხარშილ): Soup made of spinach inSvaneti.
• Khashi(ხაში): Boiled cow or sheep parts in their juice. Mostly made in the Eastern regions, especiallyKakheti.
• Lobio(ლობიო): Stew made mostly from kidney beans. Popular in Western Georgia.
• Matsvnis Supi (მაწვნის სუპი): Soup made mainly ofMatsoni.
• Puris Kharcho (პურის ხარჩო): Soup made of bread. It originated inKartli.
• Shechamandi (შეჭამანდი): Different sorts of soup made by a principle ingredients, mostly made inKartli.These soups can be made of spinach,malva,garlic,dogwood,grains,sorrel,pinkpeavineand other ingredients.

Fish

Though Georgian cuisine is not very fish-oriented, there are still some dishes mainly made oftrout,catfishandcarp:

• Kalmakhi Tarkhunit (კალმახი ტარხუნით): Friedtroutwith tarragon.
• Kalmakhis Kubdari (კალმახის კუბდარი):Kubdarifilled with mincedtrout,onions, coriander andajika.
• Kapchoni Mchkudi (ქაფჩონი მჭკუდი): Cornbread made withanchovy,which is made inAdjaraby theLazs.
• Kepali (კეფალი): Friedflathead mullet.
• Kibo Kindzit (კიბო ქინძით):Lobstercooked with coriander.
• Kibo Mokharshuli (მოხარშული კიბო): Boiledlobster.
• Kibo Tetri Ghvinit (კიბო თეთრი ღვინით):Lobstercooked in white wine.
• Kobri Nigvzit da Brotseulit (კობრი ნიგვზით და ბროწეულით): Friedcarpwith walnuts and pomegranates seeds.
• Loko Kindzmarshi (ლოქო ქინძმარში): Boiledcatfishwith coriander and vinegar.
• Loko Tsiteli Ghvinit (ლოქო წითელი ღვინით): Boiledcatfishin red wine.
• Tsotskhali (ცოცხალი): Boiled or fried local fish.
• Tsvera Nigvzit da Brotseulit (წვერა ნიგვზით და ბროწეულით): Friedcommon barbelwith walnuts and pomegranates seeds.
• Zutkhi Kaklis Potolshi (ზუთხი კაკლის ფოთოლში):sturgeoncooked in a walnut leaf.

Meat

A plate ofkhinkali

Chashushuliwith bread and salad

The most popular Georgian meat dishes include:

• Abkhazura (აფხაზურა): Fried meat, often offal, rolled in caul fat fromAbkhazia.
• Apokhti (აპოხტი): Dried / Smoked meat (beef, lamb, goose, duck).
• Batis Shechamandi (ბატის შეჭამანდი):Meskhetiansoup made of goose meat.
• Bozbashi:Soup of lamb meat with peas, chestnuts and tomatoes.
• Chanakhi(ჩანახი): Soup made of tomatoes and lamb.
• Chakhokhbili(ჩახოხბილი): Soup made of tomatoes and poultry meat (chicken or turkey).
• Chakapuli(ჩაქაფული): Stew made of cherry plums, tarragon and meat (lamb, beef or veal) fromKakheti.
• Chashushuli(ჩაშუშული): Spicy beef stew with tomato base
• Chikhirtma(ჩიხირთმა): Soup made of chicken and eggs fromKakheti.
• Gupta:Georgian version ofKeftameatballs.
• Kharcho(ხარჩო): Soup made of beef, tomatoes, herbs and walnuts.
• Khash(ხაში): Boiled parts of cow or sheep in its juice.
• Khashlama (ხაშლამა): Boiled meat.
• Khinkali(ხინკალი): Dumplings filled with beef, pork or lamb meat (inMeskhetifilled with goose) herbs from Eastern Georgia.
• Kubdari(კუბდარი):Khachapurifilled with meat fromSvaneti.
• Kuchmachi(კუჭმაჭი): Fried chicken livers with walnuts and pomegranate seeds.
• Kupati(კუპატი): Fried sausage made of pork.
• Lori (ლორი): Smoked pork fromRacha.
• Kababi(ქაბაბი): Meat cooked on fire, with pomegranate seeds.
• Mtsvadi(მწვადი): Meat cooked on fire.
• Muzhuzhi (მუჟუჟი): A kind of jelly filled with meat and vegetables (specifically carrots and other herbs).
• Qaghi (ყაღი): Smoked meat.
• Qaurma (ყაურმა): A kind of soup with chopped meat.
• Satsivi(საცივი): Poultry meat in a walnut sauce calledbazhewhich originated in Western Georgia.
• Shilaplavi(შილაფლავი):Pilafmade of lamb, spices, and vegetables.
• Chkmeruli(შქმერული): Chicken in a cream-based sauce.
• Tabaka (ტაბაკა): Roasted chicken withAdjika.
• Tolma (ტოლმა): Georgian version ofDolma.The filling is mostly meat and rolled in cabbage or grape leaf.
• Ziskhora (ზისხორა):Svanetianboiledblood sausage

Sauces and spices

Sauces and spices common in Georgian cuisine include:

• Adjika(აჯიკა): Spicy paste or sauce seasoned with hotchili peppers.
• Khmeli-suneli(ხმელი სუნელი): Powdered herb/spice mixture.
• Blue fenugreek(ულუმბო, უცხო სუნელი): Milder than regular fenugreek.
• Bazhe(ბაჟე): Walnut sauce.
• Coriander: Ground seeds
• Marigold: Also known as GeorgianSaffron.Orange powder with a light floral flavour used in walnut dishes
• Satsebeli(საწებელი): Spicy tomato sauce.
• Svanuri marili (სვანური მარილი): Salt fromSvanetimixed with spices.
• Tkemali(ტყემალი):Cherry plumsauce.

Vegetarian dishes

Lobio

• Ajapsandali(აჯაფსანდალი): Dish made of vegetables such as eggplant, potatoes, tomatoes, onions and herbs.
• Badrijnis borani (ბადრიჯნის ბორანი): Chopped and fried eggplant with spices.
• Badrijnis khizilala (ბადრიჯნის ხიზილალა- "eggplant caviar" ):Chopped eggplant with pomegranate seeds and herbs.
• Badrijani mtsvanilit (ბადრიჯანი მწვანილით): Fried eggplant with fresh herbs (coriander, parsley and basil).
• Ekala nigvzit (ეკალა ნიგზვით):Smilaxwith walnuts.
• Gogris gupta (გოგრის გუფთა):Squashballs (vegetariankefta).
• Lobiani(ლობიანი):Khachapurifilled with kidney beans.
• Lobio(ლობიო): Mashed kidney beans with spices.
• Lobio nigvzit (ლობიო ნიგვზით): Kidney beans with walnuts.
• Pkhali(ფხალი): Minced vegetables with pomegranates.
• Qnashi (ქნაში): Boiled mincedpumpkinseeds which are later spiced and formed into a circle.
• Shechamandi (შეჭამანდი): Soup, mostly made in Kartli of spinach, malva, garlic, dogwood, grains, sorrel, pink peavine, and other plant ingredients.

Desserts

Churchkhela

Murabamade from walnut

• Chiri(ჩირი): Dried fruits mostly apricots, grapes, plums and figs.
• Korkota (კორკოტა) is a porridge made by mi xing soakedgrains,honey, sugar, raisins and sometimes also walnuts togheter. It is often served atfunerals.
• Churchkhela(ჩურჩხელა): Candy made of grape juice mixed with flour and walnuts. It originated inKakheti.
• Janjukha(ჯანჯუხა): Same as Churchkhela but instead of walnuts, choppedhazelnutsare used. It is made inGuria.
• Gozinaki(გოზინაყი): Candy made mostly forNew Year.It is made from chopped walnuts and honey.
• Muraba(მურაბა): Sort ofjammade mostly from fruits such as walnut, watermelon, quince, fig, berries and from flowers (especially wild rose).
• Pelamushi(ფელამუში): Dessert made of grape juice and flour, similar to a sweet porridge.
• Tklapi(ტყლაპი): Is a type of Georgian fruit leather made with fruit purée, or excess juice of Churchkhela.

Wine

Main article:Georgian wine

Georgia is the oldestwine-producing regionin the world. The fertile valleys and protective slopes of theTranscaucasiawere home tograpevinecultivation andneolithicwine production (Georgian:ღვინო,ɣvino) for at least 8000 years.Due to the many millennia of wine in Georgian history and its prominent economic role, the traditions of wine are considered entwined with and inseparable from the national identity.

Among the best-known Georgian wine regions areKakheti(further divided into the micro-regions ofTelaviandKvareli),Kartli,Imereti,Racha-Lechkhumi and Kvemo Svaneti,AdjaraandAbkhazia.

UNESCOadded the ancient traditional Georgian winemaking method using theKvevriclay jars to theUNESCO Intangible Cultural Heritage Lists.

Alcoholic drinks from Georgia includechachaandwine(especiallyGeorgian wine). Some of the most well-known Georgian wines include Pirosmani,Alazani,Akhasheni,Saperavi,andKindzmarauli.Wine culture in Georgia dates back thousands of years, and manyGeorgian winesare made from traditional Georgian grape varieties that are little known in the West, such asSaperaviandRkatsiteli.Georgian wineis well known throughout Eastern Europe, and is a significant national export, with exports of over 10 million bottles of wine per year. Georgia is also home to manybeerbrands, including Natakhtari, Kazbegi, Argo, Kasri, and Karva. There are also many craft beer brands such as Shavi Lomi, Megobrebi, NaturAle & Underground.

Lagidze wateris a Georgian flavoredsodadrink, made with a variety of naturalsyrups,sold bottled or mixed directly in a glass from asoda fountain.Common types of mineral water from Georgia includeBorjomi,Nabeghlavi,Likani,andSairme.

Popularity

Georgian cuisine is primarily popular in thepost-Soviet states,although it has been gaining popularity in theWestern worldtoo in recent years. As such, American magazineThrillistplaced Georgian cuisine as the 4th among the indigenous cuisines of the 48 European countries.

In 2010, Georgian cuisine was described as having had an exotic appeal to Russians thatThe Independentcompared to that ofIndian cuisineto the British.

See also

• Caucasian cuisine
• Ossetian cuisine
• European cuisine

External links

• Georgian Cuisine: Gastronomic Association of GeorgiaArchived2021-10-03 at theWayback Machine
• Forbes Georgia: Georgia's Gastronomy Can Boost Country's Tourism
• Georgian Cuisine: 30 Traditional Foods to Try in Georgia
• Article of Forbes about Khachapuri
• Heritage site
• Shkmeruli Recipe
• Feast Like a Georgian;BBC