Georgian
Cuisine

Georgia was one of the countries on the Silk Road, which resulted in travelers influencing Georgian cuisine. The Georgian love of family and friends is one of the reasons why the supra (tablecloth) is so important in Georgia. Supra is offered spontaneously to relatives, friends, or guests. Every supra has its tamada (toastmaster), who gives the toast and entertains the guests. Every region of Georgia has its distinct style of food preparation. Eating and drinking are important parts of Georgian culture. ModiMidi suggests you Top 10 must-try Georgian foods: khinkali, khachapuri, mtsvadi, sulguni, shkmeruli, chakapuli, elarji, satsivi, achma, badrijani nigvzit (eggplant with walnuts).

Foods

Khinkali

Khinkali is a very popular Georgian dumpling - made of twisted knobs of dough. Different regions of Georgia make khinkali with different fillings. The most popular filling is a pork/beef mix. In the mountains, Georgians make khinkali with a lamb filling.

Adjaruli Khachapuri

A boat-shaped Khachapuri, with cheese, butter and egg yolk in the middle. It is believed to come from the Lazi people, who were sailors. Khachapuri is a certain representation of the boat, the sea and the sun.

Mtsvadi

Mtsvadi is a traditional Georgian dish - consisting of grilled meat, mainly pork, cut into medium cubes, marinated with spices and onion. Georgians believe that Mtsvadi is exceptionally delicious when grilled outside on the "tsalami".

Sulguni

Georgians depend heavily on their cheese, and each region makes its variety. Sulguni, a specialty of Western Georgia, is perhaps the most admired Georgian semi-firm cheese. Its high humidity is reminiscent of Mozzarella.

Shkmeruli

Shkmeruli is a chicken dish from the village of Shkmeri, Racha region of Georgia. Chicken in a special spicy sauce with garlic and milk, often cooked on a clay pan.

Chakapuli

It is made from lamb chops or veal, onions, tarragon leaves, cherry plums or tkemali (cherry plum sauce), dry white wine, mixed fresh herbs (parsley, mint, dill, coriander), garlic and salt. Chakapuli can also be made with beef or mushrooms instead of lamb.

Elarji

Elarji is a specialty of the Georgian Samegrelo region - prepared as a thick porridge consisting of coarse cornmeal, cornflour, and "Sulguni" cheese. The dish has an extremely thick texture, and it is very elastic. It is traditionally served hot and consumed with Georgian "Bazhe" sauce, made with garlic, walnuts, and various spices.

Satsivi

Satsivi is a thick paste - made from walnuts and served cold (‘Tsivi’ means ‘cold’ in Georgian). It is used in a variety of meat (usually chicken and turkey), fish and vegetable dishes.

Eggplant with walnuts

Small eggplants are sliced lengthwise, salted, rinsed, and lightly fried, before being spread with garlic walnut paste and rolled up. Make the walnut paste while the eggplants are being salted.

Pkhali

Pkhali is a traditional Georgian dish of chopped and minced vegetables - made of cabbage, eggplant, spinach, beans, beets and combined with ground walnuts, vinegar, onions, garlic, and herbs. Pkhali is also called Mkhali. The common ingredient of all variations of Pkhali is pureed walnut sauce.