Georgian cuisine is truly a fascinating fusion of Eastern and Western flavors, as the country is located at the crossroads of Europe and Asia. It is known for its love of hearty, aromatic dishes that utilize a wide range of local ingredients.
One of the most famous and beloved Georgian dishes are khachapuri, which is a bread filled generously with cheese. Khachapuri is made in many regional variations, each with its unique shape, filling, and preparation. For example, khachapuri acharuli, originating from the Adjara region, is boat-shaped, filled with cheese, brushed with butter, and often served with a raw egg inside.
Another significant dish is khinkali, traditional Georgian dumplings filled with meat. These dumplings are known for their rich and juicy filling and a unique way of eating – traditionally, they are eaten by hand, with the juice being sucked from the dumpling before consuming the meat and dough. The stem, which is held while eating, is not consumed.
Satsivi, another popular Georgian dish, is a rich nut sauce, usually served with chicken. This sauce is known for its rich, complex flavor profile, resulting from a combination of ground nuts, garlic, coriander, saffron, and other spices. Satsivi is often served during winter holidays and is considered one of the most distinctive dishes of Georgian cuisine. Not to forget lobio, a dish of cooked or stewed beans often served with plenty of fresh herbs.
And finally, churchkhela, a traditional Georgian sweet, often (mistakenly) referred to as “Georgian Snickers.” This dessert is made from nuts strung on a string, dipped into a thick syrup made from grape juice, and then sun-dried.
Georgian cuisine is a testament to Georgians’ love for food, which is a centerpiece of social life. After all, this is best experienced at a Georgian gastronomic event called supra.
(The article is in progress, it will be expanded.)