Georgian cuisine

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.

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 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.

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.

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

Appetizers

A plate of Georgian Khinkali.

Adjaruli Khachapuri from Adjara region.

Imeruli Khachapuri from Imereti region.

Sulguni cheese.

Tkemali sauce.

Chanakhi.

Kharcho.

Mchadi.

Mtsvadi.

Lobio.

Satsivi.

Chakhokhbili.

Old Georgian bakery oven used to make Tone Bread; Tonis puri.

Churchkhela.

Georgian wine.

• Mujuji
• Khachapuri
• Lobiani
• Satsivi
• Lobio
• Matsoni
• Nigvziani badrijani
• Ajapsandali
• Kupati
• Kuchmachi
• Pkhali
• Abkhazura
• Nadughi
• Soko
• Ispanakhi
• Jonjoli
• Mchadi
• Tarti
• Khizilala

Salads

• 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

Soups

• 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

• 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

Fish

• 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

Poultry

• 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

Meat

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

Sauces and spices

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

• Adjika - a spice paste
• Satsivi - a type of walnut sauce
• Tkemali - a type of plum sauce

Breads

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

• 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

Drinks

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

• Caucasian cuisine
• European cuisine
• Middle Eastern cuisine
• Soviet cuisine

External links

• "Hvino News" - wine news from Republic of Georgia
• Recipes from About Georgia
• Georgian Food and Recipes