The Georgian cuisine is conquering its place among modern European culinary trends that is evidenced by articles about Georgian dishes in western media. According to some authors one of the reasons for which one should travel in Georgia at least once in his/her life is to taste Georgian dishes. We think many tourists will agree with this opinion – those who have tasted Georgian dishes even once remain unforgettably impressed by them for a long time. The Georgian cuisine offers a quite broad assortment to gourmands and it’s difficult to advice to a foreigner just some of the Georgian dishes that is worth to be tasted. Despite this it is still possible to distinguish some of them the taste of which one cannot forget for a long time. At the same time their presentation separately from the Georgian table would be very difficult.
Khinkali (dumplings) – one of the most famous Georgian dishes
Khinkali can be considered one of the most famous dishes of Georgian cuisine. This does not mean that it has no counterpart (analogue) in the world – it is possible to taste dishes made with boiled/cooked meat and dough in other countries as well. For example there are Chinese dumplings, mante of Middle East, Russian pelmeni (dumplings), etc.
Khinkali first of all praises itself with number of wrinkles. The Georgians add spices (sometimes greens and garlic as well) to minced meat and serve them to the table with black grind pepper. The art to eat khinkali needs additional knowledge – it is hold in hand by midpoint and it is eaten so that the gravy should not be poured out.
Khachapuri is one of the prominent dishes of Georgian cuisine – it isbread with cheese inside, the recipe of which varies according to regions, although they are all tasty/delicious the same way. It is absolutely eaten hot. One should be careful with it –khachapuri besides being tasty, is very caloric as well (especiallyAdjariankhachapuri to which besides cheese they add an egg and plentiful of butter).
One of the worthiest representatives of Georgian cuisine, phkhali is a seasonal dish which is made of boiled vegetables or greens. The vegetables are cut in very small pieces and are added crushed nuts, vinegar, some garlic and various spices.
The recipes of preparation beans (lobio) vary according to the regions, but it would be mentioned that it is especially delicious when the beans are made in terracotta cooking pot. Beans are boiled together with onions over a slow fire and then greens and spices are added to them. Separately should be mentioned “lobiani” that looks like a khachapuri but instead of cheese there are the beans inside the dough.
Chakapuli is one of the most prominent dishes of Eastern Georgia that the lamb lovers will absolutely enjoy. The lamb is cooked together with greens, bunch onions and plums. Sometimes they add some wine to the dish, but the particular taste of chakaphuli is created by adding aromatic arugula, that is considered the main ingredient of the dish together with the meat.
Georgian traditional table is unimaginable without mtsvadi. The pork or beef meat skewers are roasted on embers in a traditional manner and are served to the table together with onion circles. Together with mtsvadi you should taste “tkemali” (salsa made by savage plum) and obviously traditional Georgian red wines that match very well with mtsvadi.
Eggplants (aubergines) with walnuts
When it comes to Georgian cuisine it is impossible not to mention eggplants with walnuts which will impress even the most ambitious gourmands. This vegetarian cold dish is prepared with fried eggplants and walnuts. Salted eggplants first are fried on both sides then are filled with walnuts to which on its turn some garlic, onions, spices and greens are added. This delicious dish in some regions is made of boiled eggplants instead of fried ones. It is served to the table garnished with pomegranate seeds that give even more aroma to fragrant eggplants with walnuts.
PS If you have a sweet tooth, you should definitely read our article about Georgian desserts too.