Georgian cuisine

Georgian cuisine(Georgian:ქართული სამზარეულო,romanized:kartuli samzareulo) consists of cooking traditions, techniques, and practices ofGeorgia. Georgian cuisine has a distinct character, while bearing some similarities with various national cuisines of theSouth Caucasus, theMiddle EastandEastern Europe. Every region of Georgia has its own distinct style of food preparation. Eating anddrinkingare important parts ofGeorgian culture.
Georgia was one of the countries on theSilk Road, which resulted in travelers influencing Georgian cuisine.The Georgian love of family and friends is one of the reasons why thesupra(feast) is so important in Georgia.Suprais offered spontaneously to relatives, friends or guests. Everysuprahas itstamada(toastmaster), who gives the toast and entertains the guests.
Abkhaziancuisine uses manyspicesandwalnuts. The most popular dishes from Abkhazia are Abysta (Абыста,porridgemade of corn, similar to the MargalGhomi), Apyrpylchapa (Апырпылчапа, pepper skin stuffed with walnut sauce), Achma (Ачма, a variation ofKhachapuri), Aritsvmgeli (Арицвмгели, corn bread with walnut), Achash (Ачаш, Abkhaz chudu, with cheese), Achapa (Ачапа, kidney beans with walnut) and Akutaghchapa (Акутагьчапа, hard boiled eggs filled with walnuts, similar todeviled eggs). The most popular dessert is Akuarkuar, acookiewithhoney.Ajikais a hot, spicy, but subtly flavored sauce or paste, often used to flavor food. Ajika is also sold as a dry spice blend.Abkhazian winesinclude Lykhny, Apsny, and Anakopia.
Adjariancuisine is considered a very diversified cuisine, which has been influenced by its geography (seaside, mountainous part) and by its history. In the mountainous Adjara, the main products aredairy productsand the dishes are more fat and heavy and on the other side, in the seaside of the region, dishes are mostly spiced, and use many fresh herbs. The most popular dishes in Adjara areAdjaruli Khachapuri(აჭარული ხაჭაპური), Borano (ბორანო- chopped cheese fried inghee), Chirbuli (ჩირბული- omelette with walnuts and tomato), Malakhto (მალახტო- mashed kidney beans with walnuts and crude grape juice), Iakhni  (იახნი- stew similar toKharcho, traditionally made in and aroundKobuleti), Khavitsi (ხავიწი- porridge of corn withghee), Sinori (სინორი- made of Nadughi and unleavened dough),Pakhlava(პახლავა- a version of theTurkish Baklava) and Shaqarlama (შაქარლამა- a biscuit).
The cuisine ofGuriais based mostly on poultry (especiallychicken meat), corn-bread (Mchadi) and on walnuts, like the cuisine ofImereti. The most popular dishes from Guria areSatsivi(საცივი- meat, mostly of chicken/turkey in walnut sauce calledbazhe),Mchadi(მჭადი- Cornbread),Kupati(კუპატი- sausage made from pork meat),Badrijani Nigvzit(ბადრიჯანი ნიგვზით- friedeggplantwith walnut sauce),Gurian Ghvezeli(გურული ღვეზელი- crescent shaped kind of khachapuri filled with cheese and hard boiled egg which is usually eaten on Christmas Day), Brinjula (ბრინჯულა- a sort of cheese omelette "with a dough base" similar to khachapuri),Pkhali(ფხალი) and Kuchmachi (კუჭმაჭი- Beef or poultry livers with walnut sauce and pomegranate).
The cuisine ofImeretishares many affinities with the neighbouring region ofGuriaand is known for its plentiful use ofwalnuts. The most famous Imeretian dishes includeImeruli Khachapuri(იმერული ხაჭაპური- the most common version of the Georgian cheese bread),Mchadi(მჭადი- Cornbread),Pkhali(ფხალი),Kuchmachi(კუჭმაჭი- beef or poultry livers with walnut sauce and pomegranate), Soko (სოკო- fried mushrooms), Lobio (ლობიო- mashed red beans with spices),Badrijani Nigvzit(ბადრიჯანი ნიგვზით- fried eggplant with walnut sauce),Chakhokhbili(ჩახოხბილი-tomato-based soup with poultry meat), Mtsnili (მწნილი- pickled vegetables such as cucumbers, cabbage, beets, and jonjoli), Ekala (ეკალა- pkhali made fromsmilax)Kupati(კუპატი- pork sausage),Satsivi(საცივი- meat, mostly of chicken/turkey in walnut sauce calledbazhe), and Tsitsila Isrim-Maqvalshi (წიწილა ისრიმ-მაყვალში- roasted chick in a blackberry and grape based sauce).Imeretiis known for its cheeses such as Chkinti (ჭყინტი- Salty cheese),Imeruli Kveli (იმერული ყველი) and alsoSulguni(სულგუნი).
Kakhetiancuisine is considered to be a more meat-based cuisine and the region itself is called the "Region of Wine".It is also known as the birth-place of one type ofGeorgian bread,Tonis Puri.
Kartliis known as a very rich region in terms of fruits (especially apples, apricots, figs, and peaches) and vegetables (especially cucumbers, tomatoes, and onions).
Though most of the historical part ofLazetiis located inTurkey, Lazes in Georgia, especially inSarpi, still continue to carry their traditional dishes, some of them being :
The regional cuisine ofSamegrelocan be considered the most famous inGeorgia. It uses many spices and walnuts.
These cuisines are often considered as one due to their similarities.
The cuisines ofRachaand ofLechkhumishare most of their dishes and are often grouped into one cuisine as a consequence.
The Cuisine ofSamtskhe-Javakheticonsists of two regional cuisines:MeskhetianandJavakhetian. Due to their similarities, they are often considered one regional cuisine. This cuisine differs significantly from other regional cuisine of Georgia, partly because of its heavy use of goose meat and historical Turkish rule of the region.
TraditionalGeorgian breadsare varied, and includeTonis Puri,Shotis Puri, Mesxuri Puri, Nazuki andMchadi.
Georgian breads are traditionally baked in a large, round, well-shaped oven called atone.
Khachapuri, also spelled as hachapuri, is a traditional Georgian dish ofcheese(fresh or aged, most commonlysulguni), eggs and other ingredients.
There are several distinctive types of khachapuri in Georgian food from different regions of Georgia:
Though Georgian cuisine is not very fish-oriented, there are still some dishes mainly made oftrout,catfishandcarp:
The most popular Georgian meat dishes include:
Sauces and spices common in Georgian cuisine include:
Georgia is the oldestwine-producing regionin the world. The fertile valleys and protective slopes of theTranscaucasiawere home tograpevinecultivation andneolithicwine production (Georgian:ღვინო,ɣvino) for at least 8000 years.Due to the many millennia of wine in Georgian history and its prominent economic role, the traditions of wine are considered entwined with and inseparable from the national identity.
Among the best-known Georgian wine regions areKakheti(further divided into the micro-regions ofTelaviandKvareli),Kartli,Imereti,Racha-Lechkhumi and Kvemo Svaneti,AdjaraandAbkhazia.
UNESCOadded the ancient traditional Georgian winemaking method using theKvevriclay jars to theUNESCO Intangible Cultural Heritage Lists.
Alcoholic drinks from Georgia includechachaandwine(especiallyGeorgian wine). Some of the most well-known Georgian wines include Pirosmani,Alazani,Akhasheni,Saperavi, andKindzmarauli. Wine culture in Georgia dates back thousands of years, and manyGeorgian winesare made from traditional Georgian grape varieties that are little known in the West, such asSaperaviandRkatsiteli.Georgian wineis well known throughout Eastern Europe, and is a significant national export, with exports of over 10 million bottles of wine per year. Georgia is also home to manybeerbrands, including Natakhtari, Kazbegi, Argo, Kasri, and Karva. There are also many craft beer brands such as Shavi Lomi, Megobrebi, NaturAle & Underground.
Lagidze wateris a Georgian flavoredsodadrink, made with a variety of naturalsyrups, sold bottled or mixed directly in a glass from asoda fountain. Common types of mineral water from Georgia includeBorjomi,Nabeghlavi,Likani, andSairme.
Georgian cuisine is primarily popular in thepost-Soviet states, although it has been gaining popularity in theWestern worldtoo in recent years. As such, American magazineThrillistplaced Georgian cuisine as the 4th among the indigenous cuisines of the 48 European countries.
In 2010, Georgian cuisine was described as having had an exotic appeal to Russians thatThe Independentcompared to that ofIndian cuisineto the British.