Must try in Georgia, except khinkali and khachapuri

Meat and vegetarian dishes, spicy sauces, unusual desserts and, of course, lots and lots of cheese - in a variety of Georgian cuisine you will certainly find a treat to taste.

Maria Guschina

PR-manager of the project on a gastronomic journey Hedonism Travel.

Georgian cuisine, with abundant addition of cheese, aromatic herbs, tasty batter and juicy meat, won the hearts of many. Traditional khachapuri and khinkali - the most popular of its representatives, but in Georgia there are still many other national dishes that are definitely worth a try.

1. Dolma

Rice or boiled minced meat wrapped in vine leaves. There are similarities with our stuffed cabbageBut thanks to the Georgian spices taste turns out very different. Sometimes dolma served with yoghurt sauce Fermented milk drink in the Armenian and Georgian national cuisine. , Garlic and herbs, but not necessarily.

2. satsivi

This cold appetizer, chicken or turkey in a thick creamy peanut sauce (use walnuts). Most often sacivi preparing for the holidays, it is considered the Christmas and New Year dish.

If Georgians want to treat yourself to this dish in everyday life, then cook it differently - lighter and dietary options. Creamy sauce replaced by a less greasy sauce bazhe, which is not on the meat broth and water. In bazhe added in this case, not only chicken and turkey, but also salmon, flounder or even cauliflower.

3. Dzhondzholi

This is one of the most amazing Georgian delicacy - pickled buds bush staphylea. Part of the dish like sauerkraut.

In eastern Georgia jonjoli served cold and washed down with white wine, made in kvevri (special ceramic pot). In western Georgia, the so called pickled cabbage in a beet marinade and served to lobio.

4. lobio

Another vegetarian dish - boiled red beans with spices, cooked in a pot. Those who love meat and want to make this dish more filling, add ham Raczynski called Lori. Lobio eaten with corn tortillas.

5. Nigvziani badridzhani

rolls eggplant with nut filling. Walnut in Georgian cuisine - is the cornerstone. Treat it very seriously, carefully selected and purified.

6. pkhali

One of the main Georgian dishes, which are prepared on the principle of "one recipe - different ingredients." Since it usually begins feast and creates the first impression about the cook: there is a sign of a good chef is estimated at pkhali prepared.

Pkhali usually appear as round "patties" of walnuts with beets, spinach, lobio, pepper or pumpkin. Fed them as a garnish, snacks or main course.

7. tkemali

Classic sauce with sour plums or gooseberry. But Georgian cuisine is not in place, and now there are variations in the sauce of pineapple guava, cherries, raspberries and other berries.

Tkemali served with baked potatoes, fish and meat.

8. Elardzhi

In a thick maize porridge (gomi) added a huge amount of cheese, usually suluguni or Imereti - turns elardzhi. This dish is popular in the western part of Georgia, especially in Samegrelo.

Eat breakfast, usually served with greens.

9. Gebzhaliya

Gebzhaliya - Mingrelian dish, and it is believed that traditional Megrelia most delicious in Georgia.

it cheese appetizer: Suluguni and nadugi (Georgian ricotta) are supplied in the form of rolls or balls sauce yoghurt with mint or peppermint adzhika.

10. chikhirtma

The most popular Georgian soup known as the best cure for a hangover. This chicken soup, which is prepared on the basis of egg yolks, forming a creamy thickness. In chikhirtma add cilantro and a little vinegar and eaten after major holidays.

11. Mingrelian kharcho

Not to be confused with a spicy soup, grub, which is prepared from tomato and purple basil.

It Megrelian version ragout walnut beef and a large number of oil - it is added to the meat literally melted in the mouth.

12. Abhazura

Beef and pork are crushed, mixed with acute adzhika and garnet grains, and then wrapped in pork, beef or mutton gland - adipose grid from the abdominal cavity. In the preparation of the fat melts slowly, keeping the juice and flavor inside.

13. Chakapuli

Calf or lamb meat, stew with herbs (e.g., tarragon) and unripe plums acidic. Meets and meatless version, where the meat is replaced mushrooms.

Chakapuli served as an independent hot dish.

14. pelamushi

Georgian sweetness, reminiscent of jelly or frozen jelly grape juice and corn flour. Prepare pelamushi usually in the cold season - there is a tradition to eat this dessert in winter.

15. kozinaki

Nutritious and all your favorite national delicacy of crushed nuts (usually walnuts), candied honey.

Kozinaki traditionally served for New Year's table. In ancient times, portrayed the young man made his own kozinaki liked the girl.