Georgians dish. From the history of Georgian cuisine. Georgian chicken salad

"EVERY GEORGIAN DISH IS A POEM." A.S. PUSHKIN

Georgian cuisine is truly the food of the gods. None of the national and traditional cuisine of other nations has such an abundance of food, such mind-blowing smells and such a desire to eat everything that is on the plate ...

There is a beautiful and unusual legend about the emergence of Georgian cuisine. Once upon a time, God lived on earth for a long time. And after one of the meals he had to cross the Caucasus Mountains. And these mountains were so high that during the long ascent, bread and meat unnoticed fell out of God's knapsack. And the place to which these products fell, was later called Georgia. A country in which all culinary traditions are so honored and loved. A country in which a meal is not just an absorption of food, but also a leisurely conversation. Because it is simply impossible to imagine a Georgian feast without peaceful communication.

Georgian cuisine dishes. Khachapuri

Probably, there is no person in the world who would not know that there is khachapuri... There is no single recipe for cooking khachapuri. In each region of Georgia, this delicious and very interesting dish is prepared in its own way. And this is its appeal. Even Roger Rosen, who knows and loves Georgia well, the author of an excellent guide, writes: "If Georgians went to emigrate to America in the same number as Italians, khachapuri would be known and popular as pizza."

Khachapuri can be round or boat-shaped, it can be sprinkled with cheese, or it can be stuffed with beans. The beauty of this dish is that in most cases it is made from yeast-free dough. Yeast occupies the lactic acid organisms of yogurt. Sometimes, instead of yogurt, you can use kefir or yogurt. But this is almost never done in Georgia. Recently, even puff pastry khachapuri has appeared, which simply stirred up the cuisine of this country.

Adjarulior Adjarian khachapuri. To say that ajaruli is delicious is to say nothing. This is just a magical dish that you cannot tear yourself away from. Ajaruli is prepared in the form of a boat, and after baking the dough itself, you should definitely drive an egg and put a piece of butter into the very middle. Then the ajaruli is again placed in the oven and cooked for another 10 minutes until the protein thickens. Adjaruli are served hot and eaten simply with a bang.

Imeruli... This is another type of khachapuri. One such cake, eaten for breakfast or dinner, may well satisfy the hunger of an adult man. It looks like a cake. Moreover, it is believed that a good imeruli should consist of a very large amount of cheese and a small amount of flour. Imeritinskoe khachapuri, and sometimes this is what they call imeruli, is a hearty and incredibly tasty dish that you should definitely try. Of course, imeruli or any other dish can be prepared at home. But will this dish have the taste of the Caucasus Mountains and the Black Sea? That is why imeruli is worth trying only in his homeland - in Georgia. And we may well fulfill your dream by choosing a profitable tour to Georgia for you.

Megruli.In another way, this dish is called Megrelian khachapuri. For example, everyone knows that it is simply impossible to imagine Italy without pizza. And it is also impossible to imagine Georgia without khachapuri, without a variety of khachapuri, which are so fond of cooking in Georgia. But not only they love to cook. They love to offer these miracles - dishes to all their friends to guests. Megruli is also khachapuri, but unlike all other types of khachapuri, the cheese is here not only inside the cake itself, but also outside. And there is actually an incredible amount of cheese here.

Svanuri. This type of khachapuri also has another name - Svan khachapuri. This excellent dish is prepared from dough with meat filling. Only experienced housewives who have completely mastered this difficult technology can prepare such khachapuri. It only at first glance seems that it is easy and simple to cook khachapuri. But this is far from the case. At parties and weddings, this appetizing meat pie takes center stage on the table.

Achma... Truly, this is the king of khachapuri. A hearty and very tasty kind of khachapuri, which is prepared with cheese or meat. It takes 4 hours to prepare it - from kneading the dough to removing it from the oven. Therefore, every day achma is not prepared in Georgia. But if the hostess decided to make this particular dish, then the smell from it spreads to the entire village.

Georgian cuisine. Bread

Bread occupies a special place in Georgian cuisine. Without this ruddy and very tasty pastry, not a single dish is served to the table. But bread in Georgia can be very, very different. It would seem such a small country, but such a variety of bread that it is simply difficult to believe in it!

It's round and fragrant mrgvili, and rectangular, delicious fuckedand square, melting in your mouth kukhtiani, and sickle, savory shoti, and rich, beautiful nazuki, and wheat, full of warmth puri,and amazing cornmeal tortillas mchadi,baked in stone pans "ketsi" on coals ... And all this bread is simply impossible not to taste!

Georgian cuisine. Meat dishes

Meat plays a special role in Georgian cuisine. Georgians are people who do not have any cult or religious restrictions in the choice of meat for cooking their favorite dishes. These mouth-watering and incredibly tasty meat dishes are loved not only to cook, but also to eat. And, of course, no festive meal can be complete without traditionally cooked meat over an open fire.

Khinkali... Georgian national dish. This is perhaps the dish that the whole world knows. These thin dough envelopes with delicious and very aromatic meat filling are very popular in Georgia. A well-prepared khinkali must have meat juice inside!

Khinkali is an invention of the inhabitants of the mountainous regions of Georgia. The best khinkali are made in Khevsureti, Pshavi and Tusheti. In mountainous areas, khinkali is the main dish.

It is believed that eating khinkali is the same as drinking Georgian wine. Both that and another must certainly be able to do.

It is customary to eat khinkali in Georgia only with your hands. Before sending the khinkali into your mouth, sprinkle it well with black pepper, then bite it a little and drink all the juice it contains. And only then you should enjoy the magnificent minced meat with a variety of peppers. And one more detail: the place where the folds of the dough join is often not eaten, and by their number one can determine how much khinkali a person ate. They are called "kudi" - a hat.

You will definitely return to Georgia to try this amazing dish again!

Kupati... These are very tasty and incredibly appetizing sausages that you should definitely fry before use. It is not recommended to pierce these sausages during frying, because this will cause the dish to lose all its juice and become very dry.

Mtsvadi.This is a traditional Georgian shashlik made from lamb. This is an incredibly tasty and aromatic dish that is cooked quite often in Georgia. There are three types of mtsvadi. The first is making a shish kebab from a whole piece of tenderloin. The second is marinated meat kebab. The third is a kebab with eggplant.

Tapaka chicken (tobacco). This is a national Georgian dish, which is very often served on a festive table. When preparing a young chicken, it is fried in a special frying pan with a load (tapaka) along with various spices. The dish gets its name from the name of this frying pan. This dish is very common in Russia as well, but the real tapak chicken can be tasted only in its homeland - in Georgia.

Satsivi. This meat dish is made from chicken, which is then served with the sauce of the same name. In some regions of Georgia, instead of chicken, a turkey with satsivi sauce or even duck or goose with the same sauce can be cooked. The sauce itself, in this case, is prepared using a large amount of walnuts.

But it is worth mentioning separately about walnuts in Georgian cuisine.... Walnuts are often used in the preparation of Georgian dishes. Usually they are used in the preparation of sauce, but they are often used as a seasoning for meat or fish dishes, although fish is rarely eaten in Georgia. In addition, walnuts are widely used in soups and a wide variety of sweets. They are used in hot main courses and cold salads. And not a single Georgian housewife can imagine how she can do without nuts in her kitchen.

Chakhokhbili.This is a kind of poultry stew. When this dish first appeared in Georgian cuisine, it was prepared only from pheasant, but now the most common chakhokhbili is made from chicken meat. At the same time, before cooking the stew itself, the chicken meat must be fried in a dry pan for 15 minutes. But a set of vegetables when cooking chakhokhbili is always left to the choice of the cook.

Georgian cuisine. Soups

Loaded soups are very fond of. Here everyone can find exactly the dish they like. Unlike other countries, soups in Georgia are often seasoned with eggs or flour sauce.

Chikhirtma... This is a very delicate and delicious chicken soup, which contains an incredible amount of various spices. Sometimes lamb meat is used in the preparation of this dish. Corn flour is used as a thickener. In addition, there are absolutely no vegetables here, and this is very unusual for tourists who are completely unaccustomed to such dishes.

Hashi... Favorite hangover dish of Georgians. This soup is usually eaten in Georgia in the morning. There are no vegetables here either, and the broth itself is made from meat offal. It is believed that women should never try this soup, and it should only be eaten with chacha, not with wine. In addition, this soup does not tolerate toasts at all, during which it can simply cool down.

In Georgia, they say that "khashi are eaten in the morning to gain energy or cure a hangover."

Kharcho... Oh, this divine dish is worth eating only in this country during a tour to Georgia. What is served in our cafes is completely different from the kharcho that is prepared by Georgian hostesses. Real kharcho is a soup that combines the softness and tenderness of meat broth, the acidity of tklapi and the spice of many varieties of greens that are sure to be put into this delicious dish.

Georgian cuisine. Cheeses

Cheeses is part of Georgian cuisine. Many dishes cannot do without them, and cheeses themselves with a combination of bread are their own dish that brings satiety and after which you do not want to eat for a long time.

For example, the famous cheese suluguni - This is a brine cheese that has a very pure sour milk taste. This cheese has very few eyes, but all Georgians love it incredibly. Khachapuri is baked with it or used in salads. In addition, it has an unusual white color for us.

No less popular and imeretian cheese... It is prepared from the milk of various domestic animals. This cheese also has a milky color, but it must be kept in brine for several months.

Georgian cuisine. Vegetables

Vegetables occupy a special place on the Georgian table... Without them, it is simply impossible to imagine a full-fledged feast. Boiled and baked, fried and stewed, pickled, salted and raw ... And all this combined with a variety of sauces gives thousands and thousands of recipes and dishes that simply cannot be appreciated at the highest level.

Lobio. This is a national dish of Georgia, which contains beans, and beans can be green, green beans or in beans. And from what kind of beans will be used, there will be a variation of sauces. Lobio is served with lavash.

Phali. This dish consists of two parts - dressing and spinach leaves, asparagus, cabbage or beet tops. The dressing usually consists of nuts, onions and many herbs.

Eggplant with nuts. Eggplants are often used for cooking Georgian dishes. And the most favorite combination at the same time was and remains eggplants and nuts. The dish is prepared for about an hour. During this time, the eggplant is processed and the nut sauce is prepared. Then each strip of eggplant is fried, and then spread with sauce and rolled into a roll. Although sometimes the eggplant is left on the platter as a sandwich or simply folded into 2 halves.

Ajapsandal... For this dish, again, you should use eggplant. The dish can be served hot or cold, and it looks like a vegetable stew with meat.

Tkemali. Georgian ketchup, but much more ... Prepared from the red or green fruits of the tkemali tree. Nobody leaves Georgia without a bottle of Tkemali.

Adjika... Real Georgian adjika is made only from red pepper, garlic and various herbs. Tomatoes are never used here. Adjika has a traditional red color, but if unripe peppers were used in the preparation, then the color may well be green.

Satsivi. This is a traditional sauce that is served with turkey or chicken. Consists of a sauce of walnuts and a large number of various spices.

Even... Walnut sauce seasoned with garlic and spices. Suitable for everything!

Georgian cuisine. Dessert

Churchkhela. This dish is made from nuts strung on a thread, which are poured or dipped in thickened grape juice. Depending on in which region of Georgia the dish is prepared, grape juice can be very different.

Kozinaki or gozinaki. This national dish of Georgia is prepared most often for the New Year's table and is a mixture of nuts and honey. Peeled seeds can be used instead of nuts.

Pelamushi. Georgian desserts are mostly made from fruits and nuts, not butter and eggs. Pelamushi is a Georgian delicacy made from grape juice extract, sugar and flour.

Georgian food - this is the same attraction of Georgia as the mountains, the Black Sea, parks and fountains. In order to taste real Georgian food, to feel all the tastes of khachapuri and the aroma of khinkali, to try unusual cheeses and soups, you should definitely visit this country. And this is not so difficult to do. It is enough to order tours to Georgia on our website and your taste buds will thank you very much for this!

National Georgian cuisine is unique and appreciated all over the world for its indescribable taste and aroma.

The contrast of spicy and spicy is the highlight of Georgian cuisine. Delicious, varied and hearty treats are generously seasoned with spices and herbs, they carry the aroma of the sun and mountains.

You need to taste everything, but there are dishes, without feeling the taste of which you cannot understand the flavor of this hospitable country. Such dishes include:

• tomato cucumber salad with walnuts
• khachapuri (cheese cake)
• khinkali
• soup kharcho
• chakhokhbili (poultry stew)
• lobio (bean dish)
• shkmeruli (chicken in milk-garlic sauce)

The most popular Georgian dishes

In the western part of the country, in the Black Sea resorts, it is worth trying corn cakes and poultry dishes, and on the east side there are notes of Iranian cuisine - wheat bread and amazingly cooked lamb and beef. All are united by a unique cooking technology - a spit and an open fire.

Khachapuri

The classic version of khachapuri is a pie with the famous suluguni cheese.

Cooking options:

• juicy imeruliare cooked with an incredible amount of cheese;
• svanuri - stuffed with meat;
• megruli - cheese filling inside and outside;
• boat-shaped khachapuri, in the center of which a raw egg is broken and baked.

Khinkali

Juicy, large dumplings generously sprinkled with black pepper, they exude an incredible aroma and you must certainly eat them with your hands, so that the broth does not flow out. Khinkali is very satisfying and is served as a main course by the piece. Usually 5-6 pieces are enough for one person.

As a filling for them, Georgians take two types of meat: beef and pork, and the meat should be chopped, not twisted. Be sure to add parsley and cilantro to the filling.

Satsivi

One of the most popular Georgian chicken dishes is satsivi. It is usually served with a spicy sauce made according to a special recipe. A distinctive feature of the sauce is that a large amount of walnuts is added to it. Essentially, nuts are the main ingredient.

Satsivi is sometimes made from turkey or goose.

Kharcho

No soup in the world can be compared with Georgian kharcho. Moreover, the Georgians themselves claim that this soup absorbs the aromas and character of their nature, and therefore you can feel the true taste of the soup only in this country.

The soup is very tender and spicy.

Prepared from chicken meat, plus a large amount of spices.

Either rice or corn flour is added to thicken.

Lobio

Beans plus the cook's imagination - that's what they say about lobio.

A spicy thick dish of legumes, which is full of onions, garlic, carrots, peppers, herbs and many different spices.

Lobio is prepared in pots, served either with rice, or as an independent dish without a side dish.

Red beans are sometimes used, but green beans are more common. Sometimes pomegranate seeds are added to the lobio for piquancy.

Suluguni

Georgian cheese is no less popular than meat and wine. The king of all cheeses is suluguni.

The product is used both as an appetizer and as an addition to main dishes.

Almost all Georgian pastries are made with cheese. And sometimes cheese is simply fried and served as a main course.

There are many recipes for its preparation, but a distinctive feature of suluguni is its fermented milk taste, which is very pronounced. They make it in a pitcher way. Much depends on the region where the cheese is produced, the geographical factor influences the subtle nuances of taste. Mint is added to the Imeretian suluguni, which makes the taste of the product softer. Moreover, in the manufacture of this variety, milk from several types of domestic animals is used. And then the finished product is kept in brine for several months.

The most spicy varieties of suluguni are Cobi or Tushin cheeses.

Chakhokhbili

The basis of chakhokhbili is tender chicken pieces, which are first fried and then stewed with the addition of tomato sauce.

A lot of cilantro, parsley, basil, garlic and red pepper must be added to the gravy. The onion is added at the very end, when the chakhokhbili is almost ready.

Ideal with rice.

Phali

Lovers of vegetarian cuisine will absolutely love phali. The basis here is spinach leaves, asparagus, beet greens and kale. The vegetable mixture is seasoned with a herb, onion and nut sauce.

Ajapsandali

Ajapsandali is also popular, it consists of the following ingredients: green beans, eggplant, tomatoes, bell peppers, garlic, cilantro, basil, onions. Potatoes and hot peppers are sometimes added.

Chogi

One of the most favorite dishes among Georgians is saucers. Basically, this is a vegetable snack, the main ingredients of which are dried dogwood, baked beets and green onions. All components are prepared separately and then mixed. The taste is unusual, but pronounced.

Mtsvadi

This is the name of the well-known kebab. In Georgia, it is made from beef.

To appreciate the taste of real Caucasian shish kebab, you should try all three types of mtsvadi.

The most common and delicious is made from basturma, beef, which is marinated in advance.

There is also a shish kebab from bovine tenderloin and lamb mtsvadi with eggplant.

Georgian sauces

Sour, spicy, tart - Georgian sauces are plentifully added to almost all dishes, they are even eaten simply with bread.

The main ones are adjika, satsebeli, tkemali, bazhi.

They are all prepared according to the same principle - half boil the fruit juice or puree, then add nuts, spices and garlic. Fruit juices give a piquant acidity, which should not be confused with vinegar, herbs give aroma.

• Satsebeli

Satsebeli is based on chicken broth, fruits and nuts, unripe grape juice, saffron, cilantro, pepper, and garlic. Served both hot and cold, the sauce is ideal with chicken.

• Tkemali

Plums, herbs and garlic form the basis of the tkemali sauce, which is very good with fish and meat.

• Adjika

Adjika is one of the most spicy and hot spices in Georgian cuisine. It is prepared from herbs, salt, garlic and red pepper. It is curious that the red color of the sauce is obtained not from the tomatoes, but from the pepper. Tomatoes are not included in adjika.

• Bazhi

The most democratic of this list is baji nut sauce, which is suitable for all dishes.

Dessert

Of course, one cannot but pay tribute to the Georgian desserts. They are always based on fruits, nuts, berries, natural juices and honey.

• Churchkhela

Churchkhela takes the first place among them. In Georgia, they prefer the classic recipe - nuts, strung on a thread and covered with thick grape juice. The secrets of a real churchkhela hostess are passed down from generation to generation.

• Gozinaki

An incredibly tasty dessert is also gozinaki made from nuts and honey, which are included in the list of national Georgian cuisine.

Georgia is multifaceted and hospitable. Its sunny, mountain-windy villages are the best for tasting the wines produced by local winemakers. Until now, the Alazani Valley and Ambrolauri are famous for their famous brands of white and red wines.

Georgia, Russia's southern neighbor, has been famous for its culinary achievements since antiquity. It is not for nothing that we associate many common Caucasian dishes with Georgian cuisine. The benevolent and hospitable people of Georgia were always glad to see a kind guest, who was treated generously and certainly delicious.

Georgia is located at the junction of two continents - Europe and Asia. The mild temperate subtropical climate, fertile soil, variety of relief, flora and fauna created favorable conditions for winemaking, growing fruits and vegetables. The Suram Pass dividing the country is a decisive factor in the history of the development of Georgian cuisine. Historically, the lands west of the pass have been more influenced by Turkish and European influences, adopting Mediterranean culinary traditions. The territories located east of the Suram Pass were influenced by the Iranian culinary tradition. The result is a noticeable difference between the cuisines of these regions through the use of different products, spices and sauces.

For example, in the western part, cornbread and mchadi are very popular - flat cakes from corn flour. In Samegrelo and Abkhazia, chumiza (millet) is sometimes used as bread, from which a mushy mass of gomi is obtained, which is eaten with soup, vegetables or meat dishes. Wheat bread is preferred in the eastern part. Meat preferences are also different - in the east of the country, in addition to beef - meat common to all of Georgia - they eat lamb and generally more animal fats, while in the west they prefer poultry - chickens and turkeys (they don't eat too fat ducks and geese in Georgia). In addition, in Western Georgia they cook much spicier and use hot sauces. However, this border between Eastern and Western Georgia is rather arbitrary and only emphasizes the variety and rich history of Georgian cuisine, which, of course, has characteristic national characteristics, its own unique set of products, spices and colorful technology for preparing most dishes.

Georgian cuisine and many of its dishes have become international, and their names - common nouns: shashlik, kharcho soup, lobio (beans with lamb). Such popular dishes as chikhirma - chicken or turkey broth flavored with flour, egg and onion mixed in vinegar, chakhokhbili - a dish of chicken and fried onions, khachapuri - cheese cheesecakes - are the hallmark of Georgian national cuisine.

Viticulture is one of the oldest and most revered occupations in Georgia. The people from generation to generation cultivate the vine, while the generic secrets of wine production are kept in great secret. This is how unique wines are born and their diversity is maintained. To date, Georgian breeders have bred over 500 grape varieties. Of course, wine is served with any dinner, but it is consumed in small quantities - 2-3 small glasses. Even children can drink wine, of course, in very small doses. Natural wine contains the entire spectrum useful elements, moreover, it is excellently combined with meat food, helping digestion.

It should be noted that at the Georgian table it is not the quantity of wine or even its quality that is much more important (guests are always served the best wine in the house), but the culture of drinking. A strict order is observed, a toastmaster is elected - a man at least 18 years old, witty, cheerful, and strict. No one has the right to make a toast at the table without the permission of the toastmaster. Usually, the toastmaster has to drink about 25 glasses of 250 grams each, making toasts to each of those present without leaving the table. The record in these feasts is 45 glasses and one 3-liter horn, drunk during one holiday. You cannot leave the last glass unfinished - it is not good to “leave tears” for the owner of the house.

There is also a wine festival in Georgia, which falls in mid-September. Everyone, even children, gathers grapes in large baskets and dry the grapes in the sun. The first-class grapes are used to make young Madjari wine. They drink it immediately, as soon as it is ready, without waiting for many years of ripening. Pilamushi is prepared from the wort that remains after the wine, with the addition of corn flour. Churchkhels are made from grape juice with nuts.

Like all Georgian cuisine, winemaking in the western part is somewhat different from the eastern one. So in the east in Kakheti, the main white grape varieties are Rkatsiteli, Khikhvi, red varieties are Saperavi and Cabernet. In Kartli there are chinuri, aligote, tavkveri and goruli. In the West, in Imereti, Samegrelo, Guria, Adjara, Racha-Pehchumi and Abkhazia, there are varieties of tsitska, tsalikouri, krakhuna, alexandreum, etc. The famous brands "Khvanchkara" and "Tvishi" are produced here. Raw materials for champagne are also prepared in the western part.

A separate word can be said about Georgian tea. In Georgia, they practically do not drink tea, preferring wine and natural juices to tea. The once abundant production for the needs of the Soviet Union was reduced to a minimum. Nowadays tea is hardly grown.

There is a wonderful custom in Georgia to serve well-washed and peeled greens for a meal at any time of the year: parsley, dill, watercress, tarragon, mint, basil, green onions and other herbs. Together with greens, radishes, radishes, whole tomatoes, cucumbers and paprika are served to any table.

Meat dishes are considered the main and most interesting in Georgia. They can be prepared from different meats, without giving preference to any one, as seen in other national cuisines of the Caucasus and Transcaucasia. These are pork (husbands), lamb (chanakhi), beef (kharcho) and poultry (chakhokhbili).

There is even such a “recipe”: a calf is placed inside the carcass of a bull, a lamb is placed in a calf, a turkey in a lamb, a goose in a turkey, a duck in a goose, and a chicken in a duck. The space between these animals and inside them is filled with herbs - cilantro, basil, tarragon, leeks, mint, sprinkled with red pepper, garlic, saffron, cinnamon and nuts. All this huge roast is cooked on a skewer, right on the street, over a pile of coal, frying for several hours. Its top layer, of course, is charred, so that some of the meat disappears, but inside there is such an abundance of juice, such an amazing aroma that no other meat dish in the world can compare with it in juiciness and subtlety of taste.

Fish dishes occupy a relatively small place in Georgian cuisine. They are mainly characteristic of areas located near rivers. Typical for the Transcaucasus species of fish are used for food - mostly fatty carp with tender meat: barbel, khramulya, shemaya and podust. In the high-altitude clean and fast rivers of Abkhazia, Svanetia, Khevsureti and Upper Kartalinia, trout is caught, the exquisite meat of which is valued for the absence of a specific “fishy” flavor. The fish is cooked mainly stewed and steamed; the sauces are used the same as for meat.

Lenten dishes in Georgia, unlike, for example, Russian cuisine, vegetables and fruits. Fortunately, the climatic conditions are favorable for the cultivation of both. Therefore, almost half of the Georgian cuisine is taken up by vegetable and fruit dishes, sauces and dressings. Most of them are made from beans, eggplant, cauliflower, cabbage, beets and tomatoes. In addition to garden vegetables, wild herbs are also used: nettle, rank, mallow, dzhondjoli, purslane and many others.

The vegetable table is full of variety - boiled, baked, fried, stewed, pickled, salted or raw vegetables in combination with a variety of spices give thousands of types and recipes of Georgian vegetable dishes. For example, there are often options for cooking one type of vegetable (for example, beans, eggplant) with different dressings or sauces. So, there are dozens of types of lobio. Or vice versa - only vegetables and their combinations change (cabbage, beans, eggplants, beets, spinach), and seasonings remain unchanged, for example, dishes such as mkhali and borani.

Another indispensable element of Georgian cuisine is nuts. Hazelnuts, hazelnuts, almonds and walnuts are part of various sauces and seasonings, they are used in meat soups and fish dishes, cold and hot snacks. Of course, confectioners also use them.

Spicy herbs are not just a decoration - they are a necessary element of the kitchen, without which numerous sauces, gravies and, perhaps, most of the Georgian cuisine are inconceivable. These are cilantro, tarragon, basil, savory, leek, green onions, mint.

The Georgian table is unthinkable without cheeses. These are mainly brine-type cheeses prepared by the waterskin or jug \u200b\u200bmethod. In Western Georgia, these are mild, unleavened cheeses with a sour-milk flavor, such as suluguni or Imeretian. In the highlands and in the eastern part, these are spicy and salty cheeses - Kobe, Tushinsky and Georgian. Georgian cheeses are more likely not an appetizer, as in the European tradition, but a component of hot second and first courses (gadazelili). Cheese can be boiled in milk, bake in dough, soak and even fry on a skewer or pan. Such methods of culinary processing of cheeses are characteristic of many peoples living in the mountains or foothills. For example, frying and boiling cheese is typical of Swiss cuisine.

Georgian cuisine also has its own specific utensils used for frying and baking: ketsi - small clay and large stone pans, as well as wide metal tapa pans for frying poultry under pressure.

A truly national feature of the national Georgian cuisine is the use of specific cooking techniques. Two main methods can be distinguished: the use of sour, sour-fatty and sour-egg medium to impart a specific taste and texture to Georgian soups. For example, soups are prepared almost without vegetable grounds, but they are much denser due to the introduction of egg yolks or whole eggs into them. To prevent eggs from curdling, they are pre-mixed with some acidic substance, for example, natural acidic fruit juice, sour milk or vinegar. It is sometimes used as an acidic ingredient in tkemali plum puree. An acidic environment is also used when the soup is fatty or there is fatty meat in it. This makes the soup easier on the stomach.

Georgian sauces differ significantly from European ones in composition and manufacturing technology. They use exclusively vegetable raw materials - sour berry and fruit juices, puree from plums, pomegranate, barberry, blackberry and tomato. There are nut sauces based on crushed nuts, diluted with water, broth, or wine vinegar. Sometimes crushed garlic is used as a base for sauces, for example, when preparing the well-known adjika, which, in addition to garlic, includes a mixture of hops-suneli, red bell peppers, red hot peppers, coriander, dill, barberry and salt.

A large proportion of kitchen additives is a whole set of herbs (cilantro, basil, tarragon, savory, parsley, dill, mint) and an equal set of dried spices (red pepper, coriander seeds, cinnamon, cardobenedict (Imeretian saffron), cloves). Each sauce contains at least 3-4 spices in different proportions and combinations, which creates a large number of options for preparing a wide variety of sauces and gravies.

The technology of any Georgian sauce comes down to two operations: boiling fruit juice (by about a third or a half) and crushing nuts, garlic and other things into a smooth one, homogeneous paste. After boiling and crushing, the components are mixed by adding liquid to dry. Almost all Georgian sauces are liquid, unlike European ones, where rather thick sauces are often found.

A specific feature of the use of sauces in Georgian cuisine can be considered the use of the same sauce with different vegetable, meat or fish bases. This is done, say, with satsivi sauce or tkemali sauce with cabbage, eggplant, beets and beans. They can do the opposite with sauces - serve different sauces to the same cooked chicken: satsebeli, satsivi, garo, tkemali, garlic-wine, nut, barberry and others. Such a variation of sauces achieves a variety of flavors in Georgian cuisine, especially when they are combined with a rather calm "background" taste of beans, eggplant, and poultry. Sometimes sauces are used with bread as an independent dish.

The spices and spices used in the preparation of dishes are aromatic, but not at all hot or pungent. Herbs such as cilantro, basil, savory, tarragon, mint or spices: suneli hops, cinnamon and cardobenedict soften and flavor the dishes. The exception is, perhaps, the use of red hot pepper and garlic, and then, mainly in Abkhazia and in the north of the western part of Georgia. So, in Abkhazia they love adjika very much, which consists of a quarter of red pepper. Red pepper consumption falls closer to the south and east of the country, reaching one-twentieth. From this it can be inferred that Georgian cuisine does not strive for the spiciness of its dishes, there is no harshness in it. The whole variety of sauces, gravies and dressings is designed to make any dish fragrant and whet your appetite.

Olga Borodina

National Georgian cuisine is a real art, complex and beautiful. Only in Georgia itself can you really get to know the taste of the local dishes. The basis of traditional Georgian cuisine is herbs, which are collected and stored according to special rules. Complex mixtures are created from herbs that give Georgian dishes their incomparable taste.

In addition to the huge gustatory palette, Georgian national dishes are also characterized by satiety. Where is in Georgia without meat, and even more so without barbecue. And you should definitely serve traditional Georgian drinks with meat - the richest palette of wines and the well-known "Borjomi".

And of course, the guest will be fed his fill here, introduced to the flowery Georgian toasts and will allow him to feel all the delights of a Georgian feast. It is called supra here, and a feast is never complete without toasts, dances and songs.

Dishes of Georgia: what to try for a tourist

• Satsivi. Turkey stewed in nut sauce. Needless to say, a whole bunch of herbs are used to make the sauce.
• Lobio. Beans in tomato sauce. Almost every family cooks this dish according to their own recipe.
• Khashlama. Boiled meat with spices is especially popular in Kakheti. Don't even try to find out the secret of seasonings - you will hardly be able to reproduce the recipe anyway.
• Cheese. In each region of Georgia, you will find your own type of cheese. In Imereti, they make very soft cheese with mint gadazelili, and in Teuleti they prefer guda sheep's cheese, which is prepared in bags of the same name. In Georgian cuisine, cheeses are used both as a snack (raw or fried) and as a full-fledged ingredient in various dishes.
• Buglama. The most aromatic lamb stew with spices, which are the personal secret of every chef.

• Basturma. Fried beef fillet. It sounds simple, but in fact, the taste of this mouth-watering dish can hardly be conveyed in words.
• Khinkali. A favorite dish of the inhabitants of mountainous Georgia. The meat is not passed through a meat grinder, but beaten with a knife until it becomes jelly-like. And under the shell of the dough there should always be a fragrant broth.
• Kuchmachi. A hot dish of liver, heart, lung and tongue, served in oil with spices.
• Chakhokhbili.Chicken stewed in tomato sauce. This dish used to be prepared exclusively from pheasant, chicken in it began to be used only in the 20th century.
• Kebab. From lamb, veal, turkey, pork, sturgeon, which are cooked on skewers or ketsu, Georgian clay pans. Abundance is simply impossible.

No friends, we are not turning into a culinary site. The thing is that, speaking about Georgia, it is simply impossible to ignore the topic of food or touch it superficially: the food here is so amazing that it is worth coming here just to eat.

This is another article about Georgian cuisine, this time - as many as 30 dishes that you must try. Read on, take notes and be sure to come and try.

1. Puri

No wonder they say that bread is the head of everything. Georgian cuisine begins with bread, bread is special here and is one of the main components of the diet. Puri is the most recognizable pastry in Georgia due to its shape - this bread cannot be confused with anything.

Georgians bake bread in traditional clay ovens called tones. The fire burns at the bottom of the oven and heats up its walls, onto which the Georgian baker "slaps" the cakes so that they are attached and baked in an upright state.

2. Khachapuri

Georgian cheese bread or cheesecake is another important component of Georgian cuisine. There are several versions of khachapuri cooking, which depend on the region. You need to try everything:

Imeretian - round with cheese inside.

Megrelian - similar to Imeretian, but contains cheese and butter not only inside, but also outside.

Adjarian - boat-shaped khachapuri containing cheese, egg and butter.

Khachapuri on a skewer - cheese and dough are rolled on a skewer and cooked on a barbecue.

3. Nazuki

- This is Georgian spicy bread, which can be tasted far from everywhere. It is also baked in tone, but it is interesting in that it has the aroma of cloves, cinnamon and contains raisins. This pastry is typical for the city of Surami. There are many small roadside bakeries where you can buy nazuki hot straight from the oven.

4. Chvishtari

Chvishtari are Georgian cornbreads. They come from Svaneti. Chvishtari inside - cheese, served with sauce.

5. Suluguni

Georgian cheese, similar in texture to mozzarella. It is salty, stringy, divided into "strings". It is eaten just like that or added to various dishes (for example, khachapuri).

6. Nadugi

This is an original Georgian appetizer consisting of fresh cottage cheese with a delicate creamy taste, wrapped in thin suluguni cheese.

7. Jonjoli

Traditional Georgian snack, nondescript in appearance, but very interesting in taste. These are pickled flowers. A bit like sauerkraut and salted olives.

8. Salad

The word "salad" in the menu of Georgian cafes often means a salad of cucumbers and tomatoes. Additional ingredients and dressing may vary depending on the establishment. The photo shows a salad of cucumbers and tomatoes with onions and walnuts. It also turns out very tasty with Kakhetian oil.

9. Georgian chicken salad

Another salad, which often appears on the menus of most establishments, is listed as qatmis salati. It is a simple chicken salad with onions, mayonnaise and spices.

10. Olivier or Russian potato salad

Olivier is considered a traditional Russian dish here. This salad is quite popular and is served almost everywhere. But this is not quite familiar to us Olivier. Here it is cooked without sausage. And they are often confused with vinaigrette - ask the waiter what exactly the restaurant is called Olivier.

11. Badrijani

One of the most favorite snacks of tourists is eggplant rolls. The filling can be very varied, but always contains cheese and walnuts.

12. Phali

Phali is an original appetizer in the form of flat cakes, the main ingredient can be almost any vegetable or herb, the most popular are beets and spinach. Served as a side dish for meat dishes, as an independent dish, as an appetizer.

13. Dolma

This is an appetizer in the form of a rice and meat mass, wrapped in a cabbage or grape leaf. Traditionally served in Georgia with garlic yogurt sauce. Strictly speaking, this is a dish of Armenian cuisine, but in Georgia they love and know how to cook dolma.

14. Khinkali

This is boiled meat in a dough, reminiscent of dumplings. You need to eat only with your hands, holding them by the tails. In each region, they are prepared differently and with different fillings. In Tbilisi, we recommend trying the city recipe with meat and herbs. If you are traveling along the Georgian military road, stop in the village of Pasanauri. It is considered the birthplace of khinkali and here they are excellent.

15. Chikhirtma

Unusual chicken soup, which includes meat, herbs, eggs, flour and vinegar. Unaccustomed, it may seem a little sour because of the vinegar, but in general, the taste of the broth is rich and harmonious. If you went too far with wine yesterday, chikhirtma will be your salvation.

16. Mtsvadi

Served with tkemali plum sauce or tomato satsebeli. As a rule, meat is cooked without marinade at all, but generously flavored with onions and pomegranate seeds.

17. Fried potatoes

A classic side dish that can be ordered everywhere is fried potatoes served with tkemali sauce.

18. Lobio

Dish of beans with onions and herbs. Depending on the institution, it may differ slightly in both composition and consistency. Served most often in a small earthen pot. Try drowning a hot pepper pod in a pot and popping lobio with mchadi (corn tortilla).

19. Chashushuli

A traditional Georgian dish is veal stewed with onions and peppers.

20. Chakapuli

Again, meat, stewed with herbs and spices. Lamb is used as meat, sour plums, cilantro, tarragon, white wine are used as additives.

21. Kharcho

A traditional Georgian first course with beef, can be served with or without rice. There are also vegetarian versions of kharcho with eggplant, zucchini, and walnuts. Be careful - kharcho is always a very spicy dish.

22. Trout in pomegranate sauce

Trout is fried whole until crispy, served in sweet or savory pomegranate sauce.

23. Matsoni

This is Georgian yogurt. It has a pleasant delicate taste and is served at room temperature. Also widely used in sauces and dressings.

24. Churchkhela

This is a dessert in the form of a string of nuts in a thick caramelized grape syrup. It is sold on every corner, but do not buy churchkhela on the street - there it has dried up, absorbed all the delights of road dust. Shop at stores. The correct churchkhela is not firm, but stretchy like nougat.

25. Chiri

Chiri is a dried persimmon. Such a delicacy can be found in the same shops where churchkhela is sold. Sliced \u200b\u200bpersimmons are strung on threads and hung to dry completely for several weeks.

26. Borjomi

This is a popular mineral water not only in Georgia, but also far beyond its borders, which is extracted from the source of the same name. You can buy it in any store and cafe, as well as drink directly from the source if you find yourself in Borjomi.

27. Lemonade

If Georgians do not drink Borjomi, wine or beer, then they are drinking lemonade. There are many varieties of lemonade, it comes in different tastes and colors.

28. Lagidze waters

This is sparkling water with syrups that awakens warm nostalgia in tourists. There are many flavors: cherry, cream, lemon, pear, tarragon, grape, vanilla, and even chocolate.

29. Traditional wine

Namely, made in qvevri (large clay jugs buried in the ground) according to the traditional recipe, as the ancestors did eight thousand years ago. You won't taste this kind of wine in any other country in the world, so take the moment - taste Georgian wines and take them home.

30. Chacha

Traditional grape vodka, which is made from the remnants of wine materials. Try chacha for spirits. The main thing is to calculate your strength and do not interfere with other alcohol.

This list is far from complete, there are many more delicious dishes in Georgian cuisine. When you find yourself in Georgia, eat everything and more - it is better to gain a couple of extra pounds than regret the missed opportunity to learn one of the most amazing cuisines in the world.

Based on materials from Katherine Belarmino and Romeo Belarmino.

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