- Travel to Georgia - Tour operator " Bravo Travel Georgia"

Georgian Cuisine

Georgian cuisine is unique and unforgettable. It is one of the oldest and most diversified cuisines in the world. History of the country, the Georgian national character and fertile nature reflected in the gastronomic culture of the Georgians. Located on the geographic intersection of European and Asian cultures, the Georgians have a delicious, varied, beautiful kitchen. Today it is one of the most popular tourist attractions. Vegetables, fruits, meat and dairy products are the main components in the Georgian dishes.

Meals

Georgian cuisine was considered the haute cuisine of the Soviet kitchen because it is primarily distinguished by their quality and their regional variation.
In general, meat plays a major role in the Georgian cuisine; each region prefers its own type of meat. Dishes made of pork, beef or mutton are very popular. The taste difference within Georgia is also evident in terms of the most cultivated and most popular crop of the region. Corn is the dominant in Western Georgia where it is more popular, wheat which is cultivated and consumed in eastern Georgia, is favored there.

Starters

Typical starters are eggplant stuffed with walnut paste (Badridschani) and marinated beef (Basturma).

Main dishes

Typical and regional dishes are Barbeque meat (Mzwadi), stewed chicken with tomato and onion sauce (Tschachochbili), and stewed mutton with eggplant (Tschanachi). Sauces are also very popular in Georgian cuisine, for example walnut sauce (Bazhe), Mirabelle sauce (Tkemali), a typical tomato sauce (Sacebela) and various, very hot pepper sauces (Adschika).

Desserts

A popular Georgian sweet called Tschurtschchela which is made of hazelnut or walnut put on a string dipped in cooked grape juice thickened with wheat and corn flour.  Also a kind of pudding called Pelamuschi is served, which is especially popular in Kartli and western Georgia. Pelamuschi is also made from grape juice which is thickened with corn and wheat flour.

Very popular ones are the dumplings with meat filling (Khinkali), baked cheese bread (Chatschapuri) or a red bean soup (Lobio). Furthermore, typical for West Georgia is cornbread (Mschadi), which is served with Sulguni (a type of cheese from the Samegrelo region), as well as other types of bread is eaten. Other cheeses are the Imeruli (cheese from the region of Imereti) and Guda (cheese from the mountains).

Source: Wikipedia

Georgian cuisine is very diverse and everyone will find a dish to his taste. There are various snacks, hot vegetable and meat dishes, sauces and desserts.