Georgian cuisine

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Part of a series on
Mingrelian traditional costumes (1881).jpg
Ancient Kartvelian people
History of Georgia

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.


A plate of Georgian Khinkali.
Adjaruli Khachapuri from Adjara region.
Imeruli Khachapuri from Imereti region.
Sulguni cheese.
Tkemali sauce.
Old Georgian bakery oven used to make Tone Bread; Tonis puri.


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


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

Vegetarian dishes[edit]

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


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


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


  • Muzhuzhi
  • Betchi
  • Kutchmatchi
  • Abkhazura
  • Ku
  • Lori
  • Chakapuli
  • Chanakhi
  • Kababi
  • Mtsvadi
  • Basturma
  • Guphta
  • Shemtsvari Gotchi
  • Khashi
  • Qaurma
  • Khashlama
  • Plov
  • Jonjoli
  • Khinkali
  • Mokharshuli Gotchi
  • Shilaplavi
  • Mokharshuli ena
  • Dzekhvi

Sauces and spices[edit]

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

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


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.


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


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 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]


  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]