Georgian cuisine
| Part of a series on |
| Georgians ქართველები |
|---|
The
Kartvelian people |
| Nation |
| Georgia |
| Ancient Kartvelian people |
| Colchians · Iberians |
| Subgroups |
| Svans · Mingrelians · Adjarians · Khevsurians · Tushetians · Chveneburi |
| Culture |
| Music · Media · Sport · Calligraphy · Cinema · Cuisine · Dances · Costume · Calendar · Mythology · Architecture |
| Language |
| Alphabet · Grammar · Dialects |
| Religion |
| Saint George · Saint Nino Georgian Orthodox Church Christianity · Catholicism Judaism · Islam |
| Symbols |
| Cross of Saint George · Borjgali · Cross of Bolnisi · Grapevine cross |
| 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 other Middle Eastern and European 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, such as Megrelian, Kakhetian, and Imeretian cuisines. In addition to various meat dishes, Georgian cuisine also offers a variety of vegetarian meals.
The importance of both food and drink to Georgian culture is best observed during a feast called supra, when a huge assortment of dishes is 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.
In countries of the former Soviet Union, Georgian food is popular due to the immigration of Georgians to other Soviet republics, in particular Russia. In Russia, all major cities have many Georgian restaurants, and Russian restaurants often feature Georgian food items on their menu.[1]
There are several distinctive types of khachapuri in Georgian cuisine, from different regions of Georgia.
Contents |
Appetizers [edit]
- Muzhuzhi
- Khachapuri - Every Georgian region has its own specific variety of this cheese bread.
- Lobiani – "Bean khachapuri", bread baked with a seasoned bean stuffing.[2] Especially eaten on the Georgian holiday of Barbaroba, or St. Barbara's Day (December 17).[3]
- Kutchmatchi
- Pkhaleuli - Vegetarian dishes from a variety of plants, similar to spinach but each having a unique taste and seasoning. Among these are Jijilaka, Moloqa, and Ekala.
- Abkhazura
- Satsivi - Chicken or turkey in a walnut sauce.
- Lobio - Beans prepared with ground walnuts, various spices, vinegar, and olive oil.
- Nadughi - A dairy product similar to cottage cheese, but with a softer taste.
- Matsoni - A dairy product similar to plain yogurt, but somewhat more sour.
- Badrijani Nigvzit - Eggplants seasoned with ground walnuts, vinegar (or pomegranate juice), pomegranates, and spices.
- Ajapsandali - A vegetarian dish consisting of eggplant, potatoes, tomatoes, bell peppers, and seasoning.
- Kupati - A type of Georgian sausage that is made from pork.
- Soko - Mushrooms prepared in various ways, seasoned with herbs and spices.
- Ispanakhi - Spinach with ground walnut seasoning, herbs, and spices.
- Jonjoli
- Mtchadi (cornbread) - Can be small and thick fried in oil, or thin and wide with crunchy surface.[citation needed]
- Tarti
- Khizilala (caviar)
Salads [edit]
- 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 [4]
Soups [edit]
|
|
|
|
|
Vegetables [edit]
|
|
|
|
|
Fish [edit]
|
|
|
|
|
Poultry [edit]
|
|
|
|
|
Meat [edit]
|
|
|
|
|
|
|
Sauces and spices [edit]
The many varied sauces and spices common in Georgian cuisine include:
Bread [edit]
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.
Desserts [edit]
|
|
|
|
|
Drinks [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 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]
- ^ Google Books
- ^ Lobiani
- ^ Lobiani, a festive bread for Barbaroba. Retrieved on 28 February 2009
- ^ stayfortea - pkhali
External links [edit]
 |
Wikimedia Commons has media related to: Cuisine of Georgia |
- "Hvino News" - wine news from Republic of Georgia
- Recipes from About Georgia
- Georgian Food and Recipes
|
|||||||||||||||||||||||||||||||||||||||||||||||
|
|||||||||||
