National cuisine of Georgia for gourmets. Authentic recipes, delicacies and specialties

The cuisine of Georgia is one of the most popular in the world. Its main feature is a delicate combination of spicy and sharp flavors. Different regions of the country have their culinary traditions formed as a result of the merger of two cultures. In the west, which was under Turkish influence, baking from cornmeal and poultry meat is widespread. In the eastern regions which are in contact with Iran, they prefer wheat flour, beef and mutton meat. Residents of riverine areas consume large amounts of fish. Common ingredients for all Georgian cuisine are cooking ingredients and technologies that involve the use of open fire and spit (an acidic base which give dishes a unique taste), and various sauces.

The most famous Georgian sauces are Tkemali, Ajika, Bazhi, Satsebeli. In their diversity, you will find spicy or acidic variations. Sauces add more flavor to most of the dishes. They are prepared using a fairly simple technology. Vegetables or fruits are mashed to the consistency of potatoes puree, after which they are boiled down to smaller volume. Crushed nuts, chopped garlic and spices are added and then they are mixed until a fragrant velvet paste with a characteristic tart-sour taste is gotten. The main ingredients of Tkemali are plums, garlic and spices. Ajika is made from red pepper with garlic, spices and salt. Bazhi is a garlic-nut sauce seasoned with spices. Georgian sauces often act as an independent dish which is eaten with bread.

The national cuisine of Georgia includes a lot of snacks: Lobio, Pkhali, Ajapsandali, Charkhalis Chogi, and a variety of cheeses. Lobio is prepared from green pods beans or boiled red beans with pomegranate seeds. When cooking Pkhali, spinach leaves, asparagus, beet roots and cabbage are used. They are abundantly filled with a mixture of nuts, onions and spices. One of the favorite snacks of Georgians is eggplant with nut sauce. Eggplant together with pods beans, tomatoes, bell pepper and seasonings are included in the preparation of Ajapsandali. The popular dish Charkhalis Chogi is a snack from dried cornel berries, baked beets and green onions. Georgian cuisine cannot be imagined without cheeses included in the recipes of various dishes or used as a separate snack. The most famous of them are the sour Suluguni and the pickled Imeretian cheese. Copyright www.orangesmile.com

Of the Georgian soups, the most famous is the Kharcho which is prepared from beef meat, rice grits and walnuts on a base of sour clover with mandatory Khmeli suneli. Tklapi is a semi-finished product, which is essentially a thick plum puree. Other popular first courses include Chihrtma, Bozartma, Hashi and Shechamanda. Chihrtma is cooked from mutton or poultry meat on a base made from a mint-egg mixture with the addition of saffron. The slightly sour Bozartma is a soup made from fat lamb meat, tomatoes and onions. Khash is a rich broth of beef offal which is served on a table with lavash and chopped garlic. Vegetarian Shechamanda is made from fermented milk product matsoni, seasoned with flour and eggs.

Khinkali is often served as a second course. It is a peppery juicy product made of dough stuffed with minced meat. Another meat dish is Mtsvadi, or everyone’s favorite shish kebab. Georgians use beef meat (bovine fillet, basturma) or lamb with eggplant for its preparation. Muzhuzhi is prepared from young pork. The legs and tails are marinated in wine-vinegar and then further prepared by the men. Fatty lamb meat, potatoes, eggplant, tomatoes and onions, seasoned with cilantro, basil and pepper are used in making Chanakhi. One of the most famous Georgian dishes is Chakhokhbili. Its recipe includes poultry meat, beef or lamb. The meat is fried in a sauté pan along with onions, after which it is boiled in vegetable broth with the addition of spices. The famous Chicken tabaka is cooked in a closed wide frying pan “tapa” under oppression. The meat of the cooked chicken often serves as the basis for other dishes so it is usually not seasoned. Khachapuri (a dish of dough and cheese) which has various ways of cooking deserves separate attention.

Authentic dishes of Georgian cuisine can be enjoyed in numerous restaurants. Each of them offers delicious food from fresh products. The spiciness and sharpness is organically combined in the recipe. Most of the cooking establishments are distinguished by restraint in the interior, high quality of dishes and unhurried service. Smoking is allowed in many Georgian restaurants. Hot and cold dishes are often served in one plate, while soups are distributed in portions. Before placing your order, it is recommended you check with the waiter about how salty or spicy the desired dish is. As for drinks, you should order mineral water or lemonade, a glass of wine or chacha. Tipping is usually included in the bill and is 10-20% of the value of your order.