Traditional Georgian cuisine
Traditional Georgian cuisine

Georgian cuisine can be compared with the Georgian song: it is also soulful,heartful, "polyphonic" and it is incredibly delicious! Original and ancient, it carries old traditions and spirit of Georgian nation. Along with meat dishes the basis of Georgian cuisine are various dairy and vegetable products. And, of course, a variety of herbs, vegetables, original sauces and dressings feature the uniqueness of the food. Bread (corn pones "mchadi", bread "puri" and "Shorti", etc.) is used quite often, although in many regions bread is replaced by a thick maize porridge "Gomi" or various combinations of cheese pies "khachapuri" (used as an independent second dish).

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Regarding the meat dishes, the most typical is barbeque- "mtsvadi", peculiar dumplings "khinkali” with lamb, which are richly flavored with herbs and spices; ham "Lori"; fried or smoked sausage "kupaty"; stewed lamb with spices "buglama"; boiled meat with seasonings "hashlama"; hot dish of offal "Kuchmachi"; loin on a spit," chanakhi "; various kinds of pilaf; grilled beef fillet "basturma"; “kaurma", giblet broth with garlic "Hashi; soup "kharcho"; "bozbash" with lamb and so on.

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Georgian table cannot exist without poultry dishes - the famous "satzivi"-poultry under walnut sausa;"chikhirtma”-poultry broth, seasoned with flour, vinegar-egg mixture and onions; famous “chakhokhbili" and chicken “tobacco ".

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Various fish dishes should be emphasized- trout with walnuts, grilled fish, etc.

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And, of course, herbs. This is the foundation of the cuisine and its main treasure. Without greenery and a variety of vegetables Georgian table is simply inconceivable. Famous delicacy of marinated young shoots of the bush "Dzhondzholi"-are well known outside the country also. Beside it you may try various pickles and marinades of peppers, tomatoes, cucumbers and cabbage, spicy blend of herbs in walnut sauce - "pkhali", "tsitsmati" , "Pras", a dish of beans with hot spices "lobio, red bean soup and thousands of other original recipes.

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Another pride of Georgian cuisine are sauces - "adjika", walnut sauce “bazhe" and "satsebeli"; “tkemali”-a famous sauce of wild plum and red pepper and, of course, cilantro, tarragon, basil, thyme, onion, mint, pepper, garlic, and hundreds of other "green seasoning" in all possible combinations. Local sauces are made only from natural ingredients, with minimal intervention in the form of roasting or stewing, which gives them a special flavor and aroma.

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Cheese - one of the most popular dishes in Georgia. It’s also used as a self-starter, and as an ingredient in a variety of dishes ranging from "Gomi" and ending with the famous pies "Khachapuri". There are many kinds of local cheese:"Sulguni" from West Georgia;”Imeruli” from Imeretia a young cheese with mint "Gadazelili" of Imereti, mutton cheese "Guda" from Tusheti, “Kobi” from Javakheti, smoked sulguni cheese -all this is only a tiny part of the cheese.

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Georgian pastries and cakes are also good - diverse open pies, many kinds of khachapuri, "Achma"-layer cake of Ajara, candied fruit, "churchkhela" and “pelamushi”-made from thickened grape juice and nuts; "gozinaki"- made form nuts and honey; home “halva ,baklava, etc.

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Wine - Since the ancient times Georgia is considered to be one of the birthplace of viticulture and the origin of grapevine. Without exaggeration, we can say that the vine and human were born in the land of Georgia at the same time. In Georgia, wine and vine are idealized; they are presented in architecture, folklore, poetry and culinary culture. Fertile land of Georgia, burning sun, temperate climate and relentless, purposeful work create about 450 native grape varieties. The most famous of which is Aligote, Budeshuri, Gorula, Green Gori, Aladasturi, Ojaleshi, Cabernet, Rkatsiteli, Saperavi, Mtsvane. Aleksandrouli, Khikhvi, Kisi, Dzvelshavi, Chkhaveri and others. Many of them grow in fruitful edge of Kakheti.