Georgia is interesting for tourists primarily for its ancient history: ancient fortresses and monasteries, cave cities and watchtowers - all of this is overflowing with a unique national flavor. An integral part of this very flavor is the world-famous "Georgian Cuisine".
An inexperienced person can say that you can taste Georgian cuisine in any large city in Russia, where there is certainly a Georgian restaurant, and, as a rule, more than one … But an experienced traveler undoubtedly knows that food prepared according to local recipes and from local products is this is the uniqueness of any cuisine.
Food in Georgia
To the sacramental question "What to try in Georgia?" there is only one answer - you have to try everything !!! First, Georgian cheeses. Many types of cheese of different salinity with unique taste and aroma differ depending on the area where they are produced. Layered suluguni are made everywhere, but Mingrelian is the most famous. Imeretian cheese is prepared with gadazelili mint. Spicy cheeses - Kobi and Tushinsky - are also interesting.
Be sure to try Rachin ham, kupaty and Lori ham. Order Georgian pickles: Tsitsaku, Jonjoli, red cabbage and just cucumbers.
A special feature of the local cuisine is the rich variety of herbs and spices used for cooking. But what is served to the table directly depends on the season. Basil, cilantro, mint, tarragon, tsitzmat, thyme and onion. All this is very tasty, especially if you take a real Georgian lavash or mchadi - tortillas made from corn flour. Mchadi comes with feta cheese or beans, although there are as many variations as there are peoples in Georgia.
When you have a menu in your hands, remember that Georgian cuisine is so rich, satisfying and varied that you need to carefully calculate your strength at the table.
Top 10 dishes of Georgian cuisine
Mtsvadi
Mtsvadi
This is shish kebab in Georgian. Real "/>
Chakhokhbili
Chicken stew in its own juice. Initially, chakhokhbili was made from pheasant, but time has made its own adjustments to the recipe, although if desired, you can also find the original. Tomatoes, tomato paste, onions, garlic, cilantro, coriander and utskho-suneli added during the cooking process give this dish a bright and rich flavor.
Lobio
Lobio
Velvet beans. Red beans are boiled in salted water, mixed with onions sautéed in oil, and boiled tomato paste is added. Cilantro, oregano, coriander and suneli hops also go there, after which crushed walnuts and salt are added. All stew together over low heat, stirring slowly. Lobio goes well with most meat dishes, but in itself is also delicious.
Kharcho
Spicy and spicy beef soup. The brisket is boiled for an hour and a half, then rice is added to it and boiled again. The onion sautéed in oil is mixed with hot peppers, grated nuts and garlic, and also goes into the broth. Then comes the turn of tkemali, lavrushka and chopped fresh herbs. Season with salt and pepper and cook for another fifteen minutes - this is the recipe for the perfect kharcho soup. Although the classic recipe calls for beef, chicken or lamb kharcho is also very good.
Chikhirtma
Chikhirtma
Thick chicken soup with flour and egg mixture. The broth is thickened with corn flour and eggs beaten with salt and vinegar with the addition of lemon or pomegranate juice. The finished soup is seasoned with saffron, pepper, cilantro, mint and cinnamon. This is a real explosion of taste! In addition to its many beneficial properties, chikhirtma is an excellent hangover cure.
Khachapuri
World famous "cheese bread". And not just bread, but sometimes a full-fledged second course. Traditionally, these are tortillas with cheese filling - this is how khachapuri is prepared in Imeretian style. Mingrelian khachapuri is sprinkled with grated cheese on top, and spicy herbs are added to the Khevsurian khachapuri. Rachin khachapuri, also known as lobiani, is prepared with a bean filling with spices. Adjarian khachapuri are made with an egg, which must be thoroughly stirred in the cheese.
Satsivi
First of all, Satsivi is a nut sauce with cinnamon, saffron, garlic, pepper, cloves and suneli hops, with an acidifier from wine vinegar or juices - pomegranate or lemon. As a rule, satsivi is made with poultry as a main dish. Turkey is ideal for this, but chicken is also very tasty.
Chakapuli
Chakapuli
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Ajapsandali
The queen of Georgian snacks! Eggplant and diced onions are fried in a large skillet. In the cooking process, add garlic, chopped bell peppers and chopped boiled tomatoes. After seasoning the base with a rich assortment of fresh herbs and seasoning with salt, this abundance of vegetables is stewed under the lid for ten to fifteen minutes in a large cast-iron cauldron.
Khinkali
Khinkali
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