Georgian cuisine (Georgian:ქართული სამზარეულო,romanized:kartuli samzareulo) consists of cooking traditions, techniques, and practices ofGeorgia. Georgian cuisine has a distinct character, while bearing some similarities with various national cuisines of theCaucasus, theMiddle East andEastern Europe.[1] Every region of Georgia has its own distinct style of food preparation. Eating anddrinking are important parts ofGeorgian culture.[1]
Georgia was one of the countries on theSilk Road, which resulted in travelers influencing Georgian cuisine.[2] The Georgian love of family and friends is one of the reasons why thesupra (feast) is so important in Georgia.Supra is offered spontaneously to relatives, friends or guests. Everysupra has itstamada (toastmaster), who gives the toast and entertains the guests.
Abkhazian cuisine uses manyspices andwalnuts. The most popular dishes from Abkhazia areabysta (абыста,porridge made of corn, similar to the Margalghomi);apyrpylchapa (апырпылчапа, pepper skin stuffed with walnut sauce);achma (ачма, a variation ofkhachapuri);aritsvmgeli (арицвмгели, cornbread with walnuts);achash (ачаш, Abkhaz chudu, with cheese);achapa (ачапа, kidney beans with walnuts); andakutaghchapa (акутагьчапа, hard-boiled eggs filled with walnuts, similar todeviled eggs). The most popular dessert isakuarkuar, acookie withhoney.Ajika is a hot, spicy, but subtly flavored sauce or paste, often used to flavor food.Ajika is also sold as a dry spice blend.[3][4]Abkhazian wines include Lykhny, Apsny, and Anakopia.
Adjarian cuisine is considered a very diversified cuisine, which has been influenced by its geography (seaside, mountainous part) and by its history. In the mountainous Adjara, the main products aredairy products and the dishes are more fat and heavy and on the other side, in the seaside of the region, dishes are mostly spiced, and use many fresh herbs. The most popular dishes in Adjara areAdjaruli khachapuri (აჭარული ხაჭაპური); borano (ბორანო, chopped cheese fried inghee); chirbuli (ჩირბული, an omelette with walnuts and tomato); malakhto (მალახტო, mashed kidney beans with walnuts and crude grape juice); iakhni (იახნი, a stew similar tokharcho, traditionally made in and aroundKobuleti); khavitsi (ხავიწი, a corn porridge withghee); sinori (სინორი, made of nadughi and unleavened dough);pakhlava (პახლავა, a version ofbaklava); and shaqarlama (შაქარლამა, a biscuit).
The cuisine ofGuria is based mostly on poultry (especiallychicken), cornbread (mchadi) and walnuts, like the cuisine ofImereti. The most popular dishes from Guria aresatsivi (საცივი, meat, mostly of chicken or turkey inbazhe walnut sauce); mchadi (მჭადი, cornbread);kupati (კუპატი, sausage made from pork meat);Badrijani Nigvzit (ბადრიჯანი ნიგვზით, friedeggplant with walnut sauce);Gurian ghvezeli (გურული ღვეზელი, crescent-shaped khachapuri filled with cheese and hard-boiled egg, usually eaten on Christmas Day); brinjula (ბრინჯულა, a cheese omelette "with a dough base" similar to khachapuri); andpkhali (ფხალი) and kuchmachi (კუჭმაჭი, beef or poultry livers with walnut sauce and pomegranate).
The cuisine ofImereti shares many affinities with the neighbouring region ofGuria and is known for its plentiful use ofwalnuts. The most famous Imeretian dishes includeImeruli Khachapuri (იმერული ხაჭაპური - the most common version of the Georgian cheese bread),Mchadi (მჭადი - Cornbread),Pkhali (ფხალი),Kuchmachi (კუჭმაჭი - beef or poultry livers with walnut sauce and pomegranate), Soko (სოკო - fried mushrooms), Lobio (ლობიო - mashed red beans with spices),Badrijani Nigvzit (ბადრიჯანი ნიგვზით - fried eggplant with walnut sauce),Chakhokhbili (ჩახოხბილი -tomato-based soup with poultry meat), Mtsnili (მწნილი - pickled vegetables such as cucumbers, cabbage, beets, and jonjoli), Ekala (ეკალა - pkhali made fromsmilax)Kupati (კუპატი - pork sausage),Satsivi (საცივი - meat, mostly of chicken/turkey in walnut sauce calledbazhe), and Tsitsila Isrim-Maqvalshi (წიწილა ისრიმ-მაყვალში - roasted chick in a blackberry and grape based sauce).[citation needed]Imereti is known for its cheeses such as Chkinti (ჭყინტი - Salty cheese),[5] Imeruli Kveli (იმერული ყველი) and alsoSulguni (სულგუნი).
Kakhetian cuisine is considered to be a more meat-based cuisine and the region itself is called the "Region of Wine".[by whom?] It is also known as the birth-place of one type ofGeorgian bread,Tonis Puri.
Notable dishes from Kakheti includeMtsvadi (მწვადი - meat cooked on fire),Chakapuli (ჩაქაფული - soup made of fresh herbs such astarragon and meat of sheep or lamb),Khinkali (ხინკალი - dumplings filled with meat and seasoned with herbs),Khashlama (ხაშლამა - boiled meat of beef or lamb),Khashi (ხაში - boiled meat, often eaten after Supra),Chanakhi (ჩანახი - soup made of lamb and tomatoes),Chikhirtma (ჩიხირთმა - soup made of chicken meat), andAjapsandali (აჯაფსანდალი - kind of ragout made of eggplants, potatoes and tomatoes).
In Kakheti, they make famous desserts such asChurchkhela (ჩურჩხელა - Candy made of grape juice and walnuts), andPelamushi (ფელამუში - Dessert made of grape juice).
Kakheti is also well known for itswines, with wine growing regions such as the Alazani valley, Tsinandali and Kindzmarauli and many indigenous grape varieties including Saperavi, Kisi, Rkatsiteli and Mtsvane.
Kartli is known as a very rich region in terms of fruits (especially apples, apricots, figs, and peaches) and vegetables (especially cucumbers, tomatoes, and onions).
Kartlian dishes include Puris Kharcho (პურის ხარჩო - a kind of soup made of bread), Shechamandi (შეჭამანდი - soup made of dogwood or docks),Jonjoli (ჯონჯოლი - pickles made of Bladdernuts), Chakhrakina (ჭახრაკინა - a kind ofKhachapuri filled with cheese and beetroot leaves), Khabizgina (ხაბიზგინა -OssetianKhachapuri filled with cheese and potatoes),Capers in Kaspi known as (capari) (კაპარი) andChakapuli (ჩაქაფული - soup made of fresh herbs and meat of lamb or beef).
Though most of the historical part ofLazeti is located inTurkey, Lazes in Georgia, especially inSarpi, still continue to carry their traditional dishes, some of them being :
Paponi (ბურეღი/ფაფონი): Baked sweet pastry filled with milk pudding.
Gresta (გრესტა): Chicken or beef with melted cheese and mushrooms.
Kapça Tağaney (ქაფშია ტაღანეჲ): Friedanchovies and vegetables.
The regional cuisine ofSamegrelo can be considered the most famous inGeorgia. It uses many spices and walnuts.
Famous Megrelian dishes include Ghomi (ღომი -porridge made ofcorn meal), Elarji (ელარჯი - ghomi withSulguni), Gebzhalia (გებჟალია - rolls of cheese seasoned with mint),Megrelian Khachapuri (მეგრული ხაჭაპური -Khachapuri with cheese added on the top),Kupati (კუპატი - sausage made from pork organs and belly meat), Tabaka (ტაბაკა - chicken cooked withAjika), andKharcho (ხარჩო - soup with beef).
Sulguni (სულგუნი) is traditionally made in the region.
Ajika (აჯიკა) is a sauce made of pepper and spices. It is made traditionally inSamegrelo and inAbkhazia.
The cuisines ofRacha and ofLechkhumi share most of their dishes and are often grouped into one cuisine as a consequence.
Notable dishes include Shkmeruli (შქმერული - chicken in a sauce made of cream and garlic), Lori (ლორი - porkbacon),Lobiani (ლობიანი - a kind ofKhachapuri filled with kidney beans and lori),Lobio (ლობიო - mashed kidney beans with spices),Rachuli Khachapuri (რაჭული ხაჭაპური - a kind ofKhachapuri made into a square form).
The Cuisine ofSamtskhe-Javakheti consists of two regional cuisines:Meskhetian andJavakhetian. Due to their similarities, they are often considered one regional cuisine. This cuisine differs significantly from other regional cuisine of Georgia, partly because of its heavy use of goose meat and historical Turkish rule of the region.
Famous dishes from Samtskhe-Javakheti include Batis Shechamandi (ბატის შეჭამანდი - soup made ofgoose),Meskhuri Khinkali (მესხური ხინკალი -Khinkali filled with goose), Apokhti (აპოხტი - dried meat of lamb, beef, goose and duck), Tatarboragi (თათარბორაგი - boiled dough), and Rdzis Korkoti (რძის კორკოტი - wheat grains boiled in milk).
Snails orLokokina (ლოკოკინა) are also a very common dish in the region due to the presence ofFrench Catholics in the past.
Samtskhe-Javakheti is also famous for its Chiri (ჩირი - dried fruits), Tklapi (ტყლაპი - fruit roll-up) andTenili (ტენილი - a preserved, hand-pulled cheese).
Main dishes from Svaneti includeKubdari (კუბდარი - also known asSvanKhachapuri, a kind ofKhachapuri filled with seasoned beef or pork), P'etvraal (ფეტვრაალი -Khachapuri filled with cheese andmillet), Chvishtari (ჭვიშტარი -Mchadi withSulguni inside), Lutspeq (ლუცფექ - boiledbarley grains seasoned with pepper and garlic), Kharshil (ხარშილ - soup of barley andurtica), Tashmijabi (თაშმიჯაბი - mashed potatoes withSulguni).
Svaneti is also famous for its localalcohol made from fruits such aselderberry, and evenhoney.
Agasyllis (Svanetian ღეჰიGhehi / (Georgian: დუცი Dootsi ) is a local,Angelica-like plant with medicinal properties that is also eaten raw, cooked andpickled as a delicacy considered to benefit the digestion. It is also taken to combat parasitic worms and to treat respiratory complaints.[7]
Khachapuri, also spelled as hachapuri, is a traditional Georgian dish ofcheese (fresh or aged, most commonlysulguni), eggs and other ingredients.[8]
There are several distinctive types of khachapuri in Georgian food from different regions of Georgia:
Achma (აჩმა), fromAbkhazia, which has multiple layers and looks more like a sauceless lasagna.
Adjarian (Adjaruli / (აჭარული) Khachapuri, in which the dough is formed into an open boat shape and the hot pie is topped with a raw egg yolk and a pat of butter before serving.
Chakhrakina (ჭახრაკინა) is a variation of Khachapuri made inKartli and inRacha. It is filled with cheese andbeets leaves.
Kotori (კოტორი) is a Khachapuri made inTusheti. The dough should be as thin as possible; and the filling consists of Kalti (კალტი - a sort ofcottage cheese made in the region) anderbo.
Gurian (Guruli / (გურული) Khachapuri has boiled eggs inside the dough and looks like a calzone. Arguably, it is not a type of khachapuri. Gurians make them for Christmas and call them simply 'Christmas pie'. In the rest of Georgia, it is called 'Gurian pie'.
Imeretian (Imeruli / (იმერული) Khachapuri, which is circular and probably the most common type.[9]
Lemzira (ლემზირა) is aSvanetian ritual cheese bread mostly made in a round or triangular shape.
Mingrelian Khachapuri also called "Megruli" (მეგრული), similar to Imeretian but with more cheese added on top.
Meskhuri Khachapuri (მესხური) is a Khachapuri made of puff pastry dough and cheese.Lard is added in the dough and filling which give it a distinct taste from the more widespread Penovani Khachapuri. it is made inMeskheti.
Ossetian Khachapuri also called "Osuri" (ოსური) or by its original name "Khabizgina" (ხაბიზგინა) is a version of Khachapuri which has potato, as well as cheese in its filling.
Petvraali (ფეტვრაალი) is a sort of Khachapuri filled with cheese andmillet, made inSvaneti.
Penovani Khachapuri (ფენოვანი) is made with puff pastry dough, resulting in a flaky variety of the pie. It is often sold as street food in local bakeries.
Pkhlovana or Mkhlovana (მხლოვანა / ფხლოვანა) is a Khachapuri made in the mountainous areas of Georgia, especiallyKhevi. It is similar to Chakhrakina but spinach is also added in the filling.
Rachuli Khachapuri also called “Bachuli” (რაჭული / ბაჭული) is a version of Khachapuri made inRacha. It is filled with cheese and is of rectangular shape and puff pastry dough is used.
Meskhuri Chechili (მესხური ჩეჩილი): Cheese made inMeskheti and same as the Adjarian one.
Narchvi (ნარჩვი): Cheese made inSvaneti. It is shaped in curds.
Sulguni (სულგუნი): One of the most famous cheeses in Georgia, which comes fromMingrelia. It is made from cow or buffalo milk. Outside Mingrelia, it is also made inSvaneti.
Tenili (ტენილი): Cheese made inSamtskhe-Javakheti. It is shaped in curds.
Kitri pomidvris salata (კიტრი პომიდვრის სალათა):Cucumber andtomato salad with Georgian herbs, greens and Kakhetian oil (კახური ზეთი). It is sometimes eaten with a walnut sauce.
Sagazapkhulo salata (საგაზაფხულო სალათა): Salad made duringspring. There is not a strict recipe but it is mostly made of fresh ingredients and boiled eggs.
Satatsuris salata (სატაცურის სალათა): Salad made ofasparagus.
Tcharkhlis salata (ჭარხლის სალათა): Salad made ofbeets.
Chakapuli (ჩაქაფული): Stew made of lamb or beef (or veal), tarragon and cherry plums in Eastern Georgia (Kakheti andKartli).
Chakhokhbili (ჩახოხბილი): Soup made of tomatoes and poultry meat (mostly chicken or turkey) which originated in Western Georgia.
Chikhirtma (ჩიხირთმა): Soup made of turkey or chicken meat and eggs which is traditionally made inKakheti.
Kharcho (ხარჩო): Soup made of beef, rice, cherry plums and walnuts fromMingrelia.
Kharshil (ხარშილ): Soup made of spinach inSvaneti.
Khashi (ხაში): Boiled cow or sheep parts in their juice. Mostly made in the Eastern regions, especiallyKakheti.
Lobio (ლობიო): Stew made mostly from kidney beans. Popular in Western Georgia.
Matsvnis Supi (მაწვნის სუპი): Soup made mainly ofMatsoni.
Puris Kharcho (პურის ხარჩო): Soup made of bread. It originated inKartli.
Shechamandi (შეჭამანდი): Different sorts of soup made by a principle ingredients, mostly made inKartli. These soups can be made of spinach,malva, garlic,dogwood, grains,sorrel, pinkpeavine and other ingredients.
Chiri (ჩირი): Dried fruits mostly apricots, grapes, plums and figs.
Korkota (კორკოტა) is a porridge made by mixing soakedgrains, honey, sugar, raisins and sometimes also walnuts together. It is often served atfunerals.[13]
Churchkhela (ჩურჩხელა): Candy made of grape juice mixed with flour and walnuts. It originated inKakheti.
Janjukha (ჯანჯუხა): Same as Churchkhela but instead of walnuts, choppedhazelnuts are used. It is made inGuria.
Gozinaki (გოზინაყი): Candy made mostly forNew Year. It is made from chopped walnuts and honey.
Muraba (მურაბა): Sort ofjam made mostly from fruits such as walnut, watermelon, quince, fig, berries and from flowers (especially wild rose).
Pelamushi (ფელამუში): Dessert made of grape juice and flour, similar to a sweet porridge.
Tklapi (ტყლაპი): Is a type of Georgian fruit leather made with fruit purée, or excess juice of Churchkhela.
Georgia is the oldestwine-producing region in the world. The fertile valleys and protective slopes of theTranscaucasia were home tograpevine cultivation andneolithic wine production (Georgian:ღვინო,ɣvino) for at least 8000 years.[14][15][16][17] Due to the many millennia of wine in Georgian history and its prominent economic role, the traditions of wine are considered entwined with and inseparable from the national identity.[14]
Alcoholic drinks from Georgia includechacha andwine (especiallyGeorgian wine). Some of the most well-known Georgian wines include Pirosmani,Alazani,Akhasheni,Saperavi, andKindzmarauli. Wine culture in Georgia dates back thousands of years, and manyGeorgian wines are made from traditional Georgian grape varieties that are little known in the West, such asSaperavi andRkatsiteli.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 manybeer brands, including Natakhtari, Kazbegi, Argo, Kasri, and Karva. There are also many craft beer brands such as Shavi Lomi, Megobrebi, NaturAle & Underground.
Georgian cuisine is primarily popular in thepost-Soviet states, although it also has been gaining popularity in theWestern world in recent years. As such, American magazineThrillist placed Georgian cuisine as the 4th among the indigenous cuisines of the 48 European countries.[20]
In 2010, Georgian cuisine was described as having had an exotic appeal to Russians thatThe Independent compared to that ofIndian cuisine to the British.[21]
^2017Ethnobotany of the Caucasus, Rainer W. Bussmann Editor ISBN 978-3-319-49411-1 pps. 85-88.Part of the seriesEuropean Ethnobotany,Series Editors: Andrea Pieroni, Manuel Pardo-de-Santayana and Renata Sõukandpub. Springer Reference.
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