Georgian cuisine

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A plate of Georgian khinkali

Making chacha

Georgian cuisine refers to the cooking styles and dishes with origins in the nation of Georgia and prepared by Georgian people around the world. The Georgian cuisine is very specific to the country, but also contains some influences from the Middle Eastern and European culinary traditions. The cuisine offers a variety of dishes, high in various herbs and spices. Each historical province of Georgia has its own distinct culinary tradition, such as Megrelian, Kakhetian, or Imeretian cuisines. The food, in addition to various meat dishes, also offers a variety of vegetarian meals. The cuisine is very varied with different dishes cooked daily.

The importance of both food and drink to Georgian culture is best observed during a feast, or supra, when a huge assortment of dishes is prepared, always accompanied by large amounts of wine, and dinner can last for hours. In a Georgian feast, the role of the tamada (toastmaster) is an important and honoured position.

[edit] Appetizers

Muzhuzhi
Khachapuri- The most popular variety, Imeruli khachapuri or Imeretian khachapuri, is basically bread stuffed with cheese.^{[citation needed]}
Lobiani – "Bean khachapuri", bread baked with a seasoned bean stuffing. Especially eaten on the Georgian holiday of Barbaroba, or St. Barbara's Day (December 17).^[1]
Kutchmatchi
Pkhaleuli- Vegetarian dishes from a variety of plants, similar to spinach but each having a unique taste and seasoning. Among these are: Jijilaka, Moloqa, and Ekala. Pkhaleuli is widespread in the Imereti region.^{[citation needed]}
Abkhazura
Tsotskhali- A freshly prepared fish from a freshwater source.^{[citation needed]}
Satsivi- Chicken or Turkey in a walnut sauce.
Lobio- Beans prepared with ground walnuts, various spices, vinegar and/or olive oil.
Nadughi- A dairy product similar to cottage cheese, but with a softer taste.^{[citation needed]}
Matsoni- A dairy product similar to plain yogurt, but somewhat more sour.
Badrijani Nigvzit- Eggplants seasoned with ground walnuts, vinegar (or pomegranate juice), pomegranates and spices.^{[citation needed]}
Ajapsandali- A vegetarian dish consisting of eggplants, potatoes, tomatoes, bell peppers and seasoning.^{[citation needed]}
Kupati-
Soko- Mushrooms prepared in various ways, seasoned with spices and herbs.
Ispanakhi- Spinach with ground walnut seasoning, spices and herbs.^{[citation needed]}
Jonjoli
Mtchadi- Cornbread. Can be small and thick fried in oil, or thin and wide with crunchy surface^{[citation needed]}
Tarti
Khizilala- Caviar.^{[citation needed]}

[edit] Salads

Katmis
Tevzis
Kvertskhis
Kiborchkhalis
Sagazapkhulo
Khakhvis
Lobios
Tcharkhlis
Kartophilis
Satatsuris
Staphilos
Kombostos
Sokos
Ispanakhis
Kitris
Tarkhunis
Khilis
Boloki tcharkhlit
Kombosto vashlit
Ispanakhi Matsvnit
Tcharkhali vashlit

[edit] Soups

Balbis
Nivris
Matsvnis
Pomidvris
Mukhudos
Satatsuris
Kharcho
Arjakelis
Shindis
Dos
Gogris
Domkhlis
Bostneulis
Sokos
Ispanakhis
Qvelis
Puris Kharsho
Chikhirtma
Katmis
Staphilos
Makhokhis
Lobios
Gholos

[edit] Vegetables

Sazapkhulo Tolma
Lobiani
Lobio Nigvzit
Mtsvane Lobio
Soko Naghebit
Badrijani Brinjit
Kartopili Nigvzit
Kartopili Kvartskhit
Badrijani Nigvzit
Ajapsandali
Badrijani Mtsvanilit
Kombosto Nigvzit
Soko
Ispanakhi
Ispanakhi Kvertskhit
Badrijnis Borani
Satatsuri Nigvzit
Badrijnis Khizilala
Ekala Nigvzit
Gogris Guphta

[edit] Poultry

Tabaka
Chkhmeruli
Chakhokhbili
Kutchmatchi
Tsitsila Shindit
Tsitsila Abkhazurd
Satsivi
Chikhirtma
Ikhvis Chakhokhbili
Ikhvi Komshit
Bati Shavi kliavit
Indauris garo
Ikhvi Bostneulit
Katami Brinjit
Katami Gatenili Kuch-gvidzlit
Satsivi Kvertskhit
Katmis Mkhali
Katami Nivrit
Shemtsvari Indauri

[edit] Fish

Tarti Tetri ghvinit
Shemtsvari Tarti
Tsvera Nigvzit da Brotseulit
Loko Kindzmatshi
Tsotskhali
Tevzi Bazheshi
Loko Tsiteli Ghvinit
Kephali
Shebolili Kephali
Zutkhi Shemtsvari
Zutkhis Mtsvadi
Zutkhi Kaklis photolshi
Tevzi Pamidvrit
Kalmakhi Tarkhunit
Kibo Mokharshuli
Kibo Kindzit
Kibo Tetri Ghvinit
Khizilala
Chakhokhbili Oraguli
Oraguli Nigvzit
Kobri Nigvzit da Brotseulit

[edit] Meat

Muzhuzhi
Betchi
Kutchmatchi
Abkhazura
Ku
Lori
Chakapuli
Kababi
Mtsvadi
Basturma
Guphta
Shemtsvari Gotchi
Qaurma
Khashlama
Tolma
Jonjoli
Khinkali
Mokharshuli Gotchi
Chanakhi
Shilaplavi
Mokharshuli ena
Dzekhvi

[edit] Bread

Traditional Georgian breads are baked in a large well-shaped oven called T'one.

[edit] Sauces and spices

[edit] Desserts

Churchkhela
Gozinaki
Phelamushi
Kada
Nazuki
Paska
Vashlis Namtskhvari
Alublis Ghvezeli
Pakhlava (Baklava)
Taphlis kveri
Vardis Muraba
Kaklis Muraba
Alublis Muraba
Komshis Muraba
Sazamtros Muraba
Martqvis Torti
Shakarlama Tkhilit
Nigvziani
Kishmishiani
Phenovani
Qaviani
Shokoladiani
Khilis Torti
Nigvzis Torti

[edit] Drinks

Alcoholic

Soft Drinks

Lagidze water – a Georgian flavored soda made with a variety of natural syrups, sold bottled^[2] or mixed in the glass in a soda fountain^[3]

Mineral Water

[edit] See also

[edit] References

^ Lobiani, a festive bread for Barbaroba. Retrieved on 28 February 2009
^ Bottled Lagidze Water range on distributor's web site
^ Lagidze Water soda fountain in Tbilisi, Georgia

[edit] External links

Recipes from About Georgia

[0] Lobiani, a festive bread for Barbaroba. Retrieved on 28 February 2009

[1] Bottled Lagidze Water range on distributor's web site

[2] Lagidze Water soda fountain in Tbilisi, Georgia

[1]

[2]

[3]

Georgian cuisine

From Wikipedia, the free encyclopedia

Contents

[edit] Appetizers

[edit] Salads

[edit] Soups

[edit] Vegetables

[edit] Poultry

[edit] Fish

[edit] Meat

[edit] Bread

[edit] Sauces and spices

[edit] Desserts

[edit] Drinks

[edit] See also

[edit] References

[edit] External links

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