Georgian cuisine combines spicy and spicy. Many Georgian dishes have long been popular all over the world. These include khachapuri, kharcho, tobacco chicken, etc. Various vegetables are widely used in this cuisine. They serve as an addition to meat or serve as a standalone meal.
Traditional features of the kitchen
There are differences in the recipes of Eastern and Western Georgia. In the east of the country, a lot of wheat bread is consumed. Westerners make tortillas and porridge from cornmeal. They use porridge together with suluguni cheese. In addition, in the west, they prefer to cook dishes from poultry. The Georgian people almost never use fish. The exception is made by people living on the banks of rivers.
The national table is distinguished by a large number of snacks. These include foods made from young nettles, spinach and beets, as well as cold foods made from beans or lobio. Georgians cook eggplants with garlic, nuts, tomatoes and onions. Of the mushrooms they eat only oyster mushrooms. Kuchmachi is a popular hot snack. It is made from pork entrails or from boiled chicken stomachs. The taste of such food is set off by the nut sauce. Greens must be present on the Georgian table: parsley, watercress, dill, mint, tarragon, thyme, basil. In addition, paprika, tomatoes and radishes are served. A famous seasoning for meat is adjika, which is obtained from garlic, red pepper, cilantro, suneli hops and dill. Satsivi and kharcho are usually eaten with hop-suneli seasoning. Hot dishes of Georgia have a unique flavor. Kufta-bozbash is in special demand. This is a delicious soup with meatballs with potatoes and peas. Housewives often make khash - a broth of lamb or beef offal, well flavored with aromatic garlic. They prepare chikhirtma from chicken meat.
The best meat dishes
Of the meat dishes in Georgia, they prefer fried meat on a spit or barbecue. In general, the people of this country cook not only meat, but also vegetables, fish and cheese over hot coals. It is recommended to eat barbecue immediately after removal. Onion, cut into rings, greens, fresh tomatoes, cucumbers and lemon wedges are placed on the barbecue table. Fresh vegetables are sometimes preferred to roast on a spit, like meat. Tkemali sauce becomes a pleasant addition to the barbecue. Khinkali is considered a national dish, which is very widespread. These are juicy and large dumplings sprinkled with black pepper. By tradition, khinkali is eaten by hand.
