Georgian cuisine is generally unique but has been influenced by other European and Near Middle Eastern culinary traditions. Each historical province of Georgia has its distinctive culinary tradition. Georgian cuisine is the result of a vast interaction of culinary ideas spread along trade routes by traders and travelers throughout Georgia.
Geographical changes and the domination of different governments or the arrival of different people when buying and selling goods in this country have caused many food cultures to enter. This is why we can see distinguished Georgian chefs and restaurants in every corner of the world. Of course, it should be said that all these factors have made us able to experience the most delicious foods in Georgia. Tourists can enjoy all kinds of food on this land, especially seafood and vegetable dishes. Join Cooking County to have a better understanding of Georgian foods.
Georgian Popular Foods
Khinkali, one of Georgia’s most famous traditional dishes, is prepared from a combination of ingredients such as thin sheets of dough, meat, special Georgian spices, chopped vegetables, cheese and mushrooms. The exciting thing about this dish is how it is served because it is served with hands. After all, first, you must pierce the ball of dough cooked in a special sauce and place it in the middle of it with your teeth until the sauce is empty, and then eat the rest. By the way, note that this dish is cooked in two different ways in different Georgia cities, known as khinkali with and without parsley.
The Ingredients for making Khinkali are as below:
Ingredients for the Dough
- 4 and a half cups flour plus extra for the work surface
- 1 cup warm water
- 1 teaspoon Salt
- 1 egg
Ingredients for Inside Khinkali
- 750 grams of beef
- 500 grams of minced pork
- 4 tablespoons of softened butter
- 1 and 1/4 cups water
- 2 small chopped onions
- 3 chopped garlic cloves
- 1 bunch of chopped cilantro with stems
- 1/2 teaspoon red pepper
- 1 teaspoon of salt
2. Khachapuri Adjaruli
Khachapuri can be called one of the famous dishes of Tbilisi, which represents Georgian culture. The fame of this dish is such that you can see it on the menu in most restaurants in Georgia. Bread, cheese, eggs, and butter are used in cooking this dish. In making this dish, the bread dough is spread in the shape of an eye, cheese is added to it, and it is placed in the oven until the bread is toasted and the cheese melts on it. Then, an egg is broken on it to be cooked on low heat, and at the end, it is greased with melted butter. As mentioned, you can see khachapuri on the menu of most restaurants in Tbilisi.
Most Asian countries have some kebabs in their list of local dishes. In Georgia, Mtsvadi is also known as the local kebab of the country. This dish consists of grilled pieces of lamb, veal, or pork and is often used in Georgian celebrations. Although the method of grilling is not different in all Georgian cities, such as Tbilisi or Batumi, the choice of meat may differ according to the region or city. Unlike Turkish and Armenian Mtsvadi, Georgians prefer to use only salt instead of using various sour seasonings as flavoring to preserve the natural flavor of the meat. Mtsvadi is a very suitable option for Georgian travelers after sightseeing in the city and the best option for choosing food on nature tours.
Mtsvadi with tkemali
This type of Mtsvadi is served with tkemali sauce made with sour plums, salt, and pepper. Takmali is one of the most famous Georgian condiments, which gives a different taste to the Georgian table, along with various local dishes, from potatoes to bread and fried chicken.
Ajapsandali is another famous Georgian dish, considered a vegetable dish suitable for vegetarians. This dish uses eggplant, pepper, tomatoes, garlic, shallots, coriander and spices. Of course, some people cook Ajapsandali with red pepper and potato in addition to the mentioned vegetables. Usually, all the ingredients of Ajapsandali are Georgian vegetables, and summer is the best time to try it, but in other seasons it is easily found in all restaurants. Ajapsandali is available even in crowded markets and busy streets in Georgia because it is considered a traditional and widespread food with many fans.
The Ingredients for making Ajapsandali are as below:
- 100 grams of sunflower oil
- 500 grams eggplant
- 2 large carrot
- 5 tomatoes
- 3 medium onion
- Fresh herbs as needed
- 400 ml water
- 3 Bulgarian pepper
- 3 grams salt
- 2 garlic cloves
- Black pepper as needed
Kharcho is a kind of pureed soup and is considered one of the tastiest famous dishes of Tbilisi, which also has many fans among Georgian tourists. Some people believe that Kharcho is a Russian dish, but this delicious dish has become so popular that Russians have included it in their list of winter dishes; it is Georgian. Kharcho is prepared from food items such as garlic, Sonali spice (a combination of five Georgian spices), coriander, chicken or beef, and various other seasonings. In the preparation of Kharcho, the meat is first seasoned and then marinated in a sauce consisting of walnuts. After a few hours, when the Kharcho has settled in the sauce, it is served in a bowl with a special bread called shotis puri.
Lobio, as its name implies, is a bean feed similar to an Iranian bean feed. Undoubtedly, after eating this unique dish, you will become a big fan of this dish.
This simple dish is similar to Spanish beans, which should be simmered until tender. This dish has a great aroma and taste. It combines fried onions, coriander, vinegar, dried marigold flowers and pepper. The ingredients are mixed in a dish before serving, giving the beans a unique aroma and flavor. Beans are often served with grilled cornbread. This crispy bread, like a Mexican Dorito, is one of the few Georgian pieces of bread not baked in the oven. Cooking this bread is simple, and everyone can prepare this delicious bread from corn flour, salt, and water in a copper dish.
Lobiani consists of a relatively thin layer of dough filled with beans and cooked over a wood fire. The fans of the famous dishes of Tbilisi are increasing every day, and still, no one knows the secret of the delicious taste of this bean bread and its popularity.
The first reason is that this delicious and small bread has a price of less than one dollar, and its volume is also good. But the more important reason is that this small bread is a unique blend of different flavors and textures that is very delicious. This food has a crispy and fragile surface like a croissant, and its soft bean core has a buttery and salty taste and aroma. Along the street where the Tbilisi History Museum is located, there is an unnamed staircase that leads to a busy underground. Following the crowd will reach the oldest bakery in town, where fresh lobiani is baked and sold.
The Ingredients for making Lobiani are as below:
- 2 cups beans
- 50 grams butter
- Red pepper as needed
- ½ teaspoon fenugreek seed powder
- ½ teaspoon thyme
- Salt and black pepper as needed
- 1 cup milk or warm water
- 1 teaspoon sugar
- 2 teaspoons of dough
- 1 teaspoon salt
- 1 egg
- 2 tablespoons oil
- About 500 to 600 grams of flour
- Butter as needed
Chakhokhbili is a type of Georgian stew that is not difficult to cook! This dish is a delicious combination of beef soup, chicken stew, and fresh vegetables such as tarragon.
The name of Chakhokhbili stew is derived from the Georgian word “khokhobi,” which means pheasant because pheasant and beef were used in the original recipe of this dish in the past. In some restaurants, turkey, duck, or chicken may be used instead of pheasant. Since chicken meat is used in Georgia today, it is often cooked with chicken. This delicious stew is generally served with bread.
9. Chicken Tabaka
Another traditional Georgian food that is very popular among Iranian tourists is chicken Tabaka; chicken Tabaka is a type of fried chicken fried in a pan. It is also interesting to know that this dish can be ordered in all Eastern Europe and the Caucasus restaurants because of its excellent taste. Garlic or unique Georgian sauces are used for serving.
A delicious dish prepared and cooked in clay dishes called Chanakhi is called Chanakhi. It is a kind of diced lamb roast placed inside the belly of an eggplant, and then the eggplant is grilled.
11. Georgian cheese
In Georgia, each region makes its own cheese. “Sulguni” cheese from the West is the most popular semi-soft Georgian cheese. The high moisture content of this cheese reminds me of mozzarella cheese. “Guda” is a mountain cheese with a spicy aroma found in “Tusheti,” traditionally prepared from sheep’s milk.
Compared to Kharcho, Chakapuli seems to be a lighter and thinner stew that carries the aroma of spring herbs, fruits, and tkemali sauce. Tkemali sauce is an international seasoning made from wild plums and aromatic herbs.
13. Jonjoli pickle
Georgians are interested in pickling various summer vegetables such as cucumbers, zucchini, full or ripe tomatoes, and even leeks and garlic cloves. An unknown pickle for Georgia can be called the “Jonjoli” flower pickle. The long stems of this plant, which grows as a bush of medium size, give flowers and are usually harvested and pickled in May before the flowers bloom.
14. Ricotta cornet
Eating “Ricotta Cornet” trumpet rolls, you will understand how Georgians combine several dairy products into one delicious snack. Ricotta cheese is mixed with mint and wrapped in thin sheets of Sulguni cheese to make this salty and fragrant snack with a mint aroma.
Georgia is a country with a rich culture and different attractions that have attracted many travelers. If you are traveling to this country, we recommend you try the famous local dishes of this country to get to know more about the culture of this country and experience new and different flavors. The foods you can try in Georgia are very diverse, and the foods mentioned in the above article are only a few of the famous Georgian foods. Try other Georgian delicacies, including Pkhali, Chashushuli, Tklapi, Shkmeruli, and Salmon with Pomegranate paste.
FAQs about Georgian Food
Khachapuri Adjaruli is one of the most famous Georgian foods, which made it become Georgia’s national dish.
It depends on the region. For example, foods in western regions are spicy, like Samegrelo.