14
Mar
What to taste in Georgia?
Georgian cuisine is probably the most important attraction of the country. Since the traditional Georgian feast is an integral element of culture, Georgian entertainment should match its high level. Georgians have managed to make their cuisine not only magically delicious but also bright, original, exquisite, unique and unforgettable.

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. Heavy on meat dishes, the Georgian cuisine also offers a variety of vegetarian dishes.

You are in Georgia? Instead of eating pizza or spaghetti, you should taste Khachapuri, which is a traditional Georgian dish of cheese-filled bread. There are different  types of Khachapuri: Megruli (the upper side of Khachapuri contains egg); Imeruli (without egg) and Adjaruli Khachapuri (The bottom of a bread filled with cheese, butter and egg). You may taste the best Adjaruli Khachapuri in Adjara, mostly in Batumi, it is originated from there.
The other dish you should taste is Lobiani, bean-filled bread. In Georgia the most popular is Rachuli Lobiani, like a Khachapuri, but with bean and bacon.

You have not tasted Khinkali yet? You’ve lost a lot, it is a well known Georgian dish, originated in the Georgian mountain regions of  PshaviMtiuleti and Khevsureti. The original recipe, the so-called khevsuruli, consisted of only minced meat (lamb or beef and pork mixed), onions, chili pepper, salt and cumin. However, the modern recipe used mostly especially in Georgian urban areas, the so-called kalakuri, uses herbs like parsley and cilantro. The juice of Khinkali is the most delicious thing in the world. More juice= more delicious.

Kubdari  is a meat filled pastry that originates from Georgia’s Svaneti region. It can be made with either beef or pork but the most popular version uses both. It should be made with cut meat and not minced meat.


Ghomi is a traditional Georgian dish from western region of Samegrelo. It is made with cornmeal and slices of cheese put in the hot portions to melt before tasting. 



Georgian Soups
It’s spring in Georgia? Taste Chakapuli, which  is made from lamb chops or veal, onions, tarragon leaves, cherry plums or tkemali (cherry plum sauce), dry white wine, mixed fresh herbs (parsley, mint, dill, cilantro), garlic and salt.

No matter what the season is, Ostri is great for all of them. The dish is a hot,  spicy beef stew that is very popular in Georgia, both as a home prepared meal and as a dish in restaurants. The meat  melts and the juice is perfect.

Khashi – is a beef interior, leg and head bone broth strongly seasoned with garlic. Traditionally khashi is eaten in the morning, especially by hangovers. This is a very rich, nutritious and healthy dish.

Kharcho is a beef soup with rice and walnuts on the basis of tklapi (thick puree of cherry plums) Combination of tender beef broth and natural sourness of tklapi along with spicy green seasoning and slightly astringent nut flavor create the characteristic taste and smell of kharcho soup. When kharcho is ready it is sprinkled with garlic, coriander and basil.
 
Georgian Dessert
Pelamushi  is a favorite Georgian dessert made mainly with pressed, condensed grape juice (badagi) and flour or flour plus corn flour.

Churchkhela is a sausage-shaped candy. The main ingredients are grape must, nuts and flour. Almonds, walnuts, hazel nuts and sometimes raisins are threaded onto a string, dipped in thickened grape juice or fruit juices and dried in the shape of a sausage. You may buy different types of Churchkhela  as a gift for your friends on Leselidze street.
 
 

Georgian cuisine is the result of the rich interplay of culinary ideas carried along the trade routes by merchants and travelers alike. The importance of both food and drink to Georgian culture is best observed during a feast called “Supra”,  when a huge assortment of dishes are prepared, always accompanied by large amounts of wine, that can last for hours. In a Georgian feast, the role of the “Tamada” (toast master) is an important and honoured position.

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