Georgian cuisine

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Georgian cuisine refers to the cooking styles and dishes with origins in the nation of Georgia and prepared by Georgian people around the world. The Georgian cuisine is specific to the country, but also contains some influences from the European and Middle Eastern culinary traditions, as well as those of the surrounding Western Asia. The cuisine offers a variety of dishes with various herbs and spices. Each historical province of Georgia has its own distinct culinary tradition, with variations such as Megrelian, Kakhetian, and Imeretian cuisines. In addition to various meat dishes, Georgian cuisine also offers a variety of vegetarian dishes.

Georgian cuisine is the result of the rich interplay of culinary ideas carried along the trade routes by merchants and travelers alike.[1] 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, and that can last for hours. In a Georgian feast, the role of the tamada (toastmaster) is an important and honoured position.

Georgian restaurants were prevalent in Russia throughout the 20th century, assisted by the fact that Joseph Stalin was himself an ethnic Georgian and particularly fond of his native food and drink. In Russia, all major cities have many Georgian restaurants, and Russian restaurants often feature Georgian food items on their menu.[2]

In countries of the former Soviet Union, Georgian food is also popular due to the immigration of Georgians to other Soviet republics.

Appetizers[edit]

Breads[edit]

Old Georgian bakery oven used to make Tone Bread (Tonis Puri)

Traditional Georgian breads are varied, and include Tonis Puri, Khacha Puri (cheese bread), Mesxuri Puri, Shotis Puri, and Cadi. Georgian breads are traditionally baked in a large, round, well-shaped oven called T'one.

Cheeses[edit]

Desserts[edit]

  • Alublis Ghvezeli
  • Alublis Muraba
  • Churchkhela
  • Gozinaki
  • Kada
  • Kaklis Muraba
  • Khilis Torti
  • Kishmishiani
  • Komshis Muraba
  • Martqvis Torti
  • Nazuki
  • Nigvziani
  • Nigvzis Torti
  • Pakhlava (baklava)
  • Paska bobobo
  • Phelamushi
  • Phenovani
  • Qaviani
  • Sazamtros Muraba
  • Shakarlama Tkhilit
  • Shokoladiani
  • Taphlis kveri
  • Vardis Muraba
  • Vashlis Namtskhvari

Fish[edit]

Chakhokhbili
  • Chakhokhbili Oraguli
  • Kalmakhi Tarkhunit
  • Kephali
  • Khizilala
  • Kibo Kindzit
  • Kibo Mokharshuli
  • Kibo Tetri Ghvinit
  • Kobri Nigvzit da Brotseulit
  • Loko Kindzmatshi
  • Loko Tsiteli Ghvinit
  • Oraguli Nigvzit
  • Shebolili Kephali
  • Shemtsvari Tarti
  • Tarti Tetri ghvinit
  • Tevzi Bazheshi
  • Tevzi Pamidvrit
  • Tsotskhali
  • Tsvera Nigvzit da Brotseulit
  • Zutkhi Kaklis photolshi
  • Zutkhi Shemtsvari
  • Zutkhis Mtsvadi

Meat[edit]

A plate of Georgian Khinkali

Poultry[edit]

  • Bati Shavi kliavit
  • Chakhokhbili
  • Chikhirtma
  • Chkhmeruli
  • Ikhvi Bostneulit
  • Ikhvis Chakhokhbili
  • Indauris garo
  • Katami Brinjit
  • Katami Gatenili Kuch-gvidzlit
  • Katami Nivrit
  • Katmis Mkhali
  • Kutchmatchi
  • Satsivi Kvertskhit
  • Shemtsvari Indauri
  • Tabaka
  • Tsitsila Abkhazurd
  • Tsitsila Shindit

Salads[edit]

  • Boloki tcharkhlit
  • Ispanakhi Matsvnit
  • Ispanakhis
  • Kartophilis
  • Katmis
  • Khakhvis
  • Khilis
  • Kiborchkhalis
  • Kitris
  • Kombosto vashlit
  • Kombostos
  • Kvertskhis
  • Lobios
  • Pkhali
  • Sagazapkhulo
  • Satatsuris
  • Sokos
  • Staphilos
  • Tarkhunis
  • Tcharkhali vashlit
  • Tcharkhlis
  • Tevzis

Sauces and spices[edit]

The many varied sauces and spices common in Georgian cuisine include:

  • Adjika - a spicy paste or sauce seasoned with hot chili peppers.
  • Khmeli-suneli - a powdered herb/spice mixture.
  • Satsivi - a type of walnut sauce
  • Tkemali - a type of plum sauce

Soups and stews[edit]

Chanakhi
  • Arjakelis
  • Balbis
  • Bostneulis
  • Chikhirtma
  • Domkhlis
  • Dos
  • Gholos
  • Gogris
  • Ispanakhis
  • Katmis
  • Kharcho
  • Lobios
  • Makhokhis
  • Matsvnis
  • Mukhudos
  • Nivris
  • Pomidvris
  • Puris Kharsho
  • Qvelis
  • Satatsuris
  • Shindis
  • Shorba
  • Sokos
  • Staphilos

Vegetarian dishes[edit]

  • Ajepsandali
  • Badrijani Brinjit
  • Badrijani Mtsvanilit
  • Badrijani Nigvzit
  • Badrijnis Borani
  • Badrijnis Khizilala
  • Ekala Nigvzit
  • Gogris Guphta
  • Ispanakhi
  • Ispanakhi Kvertskhit
  • Kartopili Kvartskhit
  • Kartopili Nigvzit
  • Kombosto Nigvzit
  • Lobiani
  • Lobio Nigvzit
  • Mtsvane Lobio
  • Satatsuri Nigvzit
  • Sazapkhulo Tolma
  • Soko
  • Soko Naghebit
  • Tolma

Beverages[edit]

Alcoholic drinks from Georgia include chacha and Georgian wine. Some of the most well-known Georgian wines include Pirosmani, Alazani, Akhasheni, Saperavi, and Kindzmarauli. Wine culture in Georgia dates back thousands of years, and many Georgian wines are made from traditional Georgian grape varieties that are little known in the West, such as Saperavi and Rkatsiteli. Georgian wine is 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 many beer brands, including Natakhtari, Kazbegi, Argo, Kasri, and Karva.

Lagidze water is a Georgian flavored soda drink, made with a variety of natural syrups, sold bottled or mixed directly in a glass from a soda fountain. Common types of mineral water from Georgia are Borjomi, Nabeghlavi, Likani, and Sairme.

See also[edit]

References[edit]

  1. ^ Food Cultures of the World Encyclopedia, Volume 1, Ken Albala, p. 125
  2. ^ Food Culture in Russia and Central Asia, Glenn Randall Mack, Asele Surina, p. 10

External links[edit]