Georgian Cuisine
Dishes
One of the main attractions of Georgia is its cuisine. Georgian cuisine refers to the cooking style and the dishes that are unique but have some influence of the Middle Eastern and European culinary. Georgian dishes are usually spicy and contain various herbs. Each region has its distinct culinary traditions. The cuisine includes meat as well as various vegetables. In west Georgia the dishes are hot and spicy. The main ingredients of cuisine here are vegetables, plants and cereals. Dairy products are also popular in Georgia. Some of the dairy products are made in Georgia only, for example, Matsoni is unique for Georgia. Various types of cheese are typical for certain regions. For example, Sulguni is typical for Samegrelo, Chechili cheese – Samtskhe-Javakheti, and etc. The most famous Georgian dishes are:
Khinkali – dumplings stuffed with various fillings such as cheese, mushrooms, but in most cases with spiced meat.
Khachapuri – pie stuffed with cheese.
Satsivi – Chicken or turkey in walnut souce.
Mchadi – cornbread, made from maize flour.
Mtsvadi – skewers of marinated meat roasted over wood, charcoal or coal. The meat is usually marinated in dry wine with the addition of herbs and spices.
Churchkhela – made from grape juice, nuts and flour.
Kubdari – pie stuffed with hunks of spiced meat and onions.
Wines
Georgia is famous as the motherland of wine. Wine production began 8000 years ago in the country. About 600 species of vine grow in Georgia. The wine is mainly produced in the following regions Kakheti, Imereti, Racha-Lechkhumi and Kvemo Svaneti, and Kartli. Georgian wines are usually a blend of two or more grapes. Georgian wines are classified as sweet, semi-sweet, semi-dry, dry, fortified and sparkling. The most popular Georgian wines are Rkatsiteli, Saperavi, Ojaleshi, Kindzmarauli, Khvanchkara.
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