Georgian delicacies. Features of the national cuisine of Georgia. Snacks of Georgian cuisine

What is the national Georgian cuisine? This is originality and simplicity in every dish. This is a skillful combination of meat, herbs, vegetables and spices. It is also a collection of unique Georgian wines, sauces and cheeses. Having appeared on the territory of this country once, they quickly gained popularity far beyond its borders and firmly entered not only the menu of the world's best restaurants, but also the daily life of neighboring peoples.

History and features of development

The history of Georgian cuisine, like the history of the country itself, dates back thousands of years. It originated from the culinary traditions of various ethnic groups that lived on its territory. Many factors influenced the development of this cuisine. First of all, this is a good location - Georgia lies at the junction of two continents - Asia and Europe. In addition, a favorable mild climate reigns in it with long hot summers and relatively warm winters. Together with fertile soil since ancient times, they created ideal conditions not only for the development of agriculture, but also for winemaking. Also on the territory of this country there is a rich flora and fauna.

And incredibly brave and persistent people live here. Being repeatedly attacked by enemies, he still managed to preserve the originality and originality of his cuisine, passing it on from generation to generation.

But the main role in the process of its formation was played by the Suram pass. Conditionally dividing the country into two parts - western and eastern, he unwittingly determined the features of the development of culinary traditions in each of them. Due to the fact that in the west Georgia bordered on Turkish and European lands, it gradually adopted Mediterranean food and cooking habits. The eastern lands gravitated towards Iranian traditions. So there were differences between the cuisines of the two regions, which still exist, although they manifest themselves mainly in the use of various products, spices and sauces.

Distinctive features of Georgian cuisine

• Spices and herbs - the great love of the Georgian people for them has led to the emergence of the stereotype: "In Georgia, they eat too spicy dishes." Actually it is not. Spices are added to the composition of sauces and gravies, but only to enhance the taste and give them a unique aroma. Really spicy food can be tasted only on the territory of two regions - Megrelia and Abkhazia. Although the latter is not part of this country today, it retains its centuries-old culinary traditions. The most popular herbs here are cilantro, basil, mint, tarragon, savory and green onion.
• Winemaking. Georgians carried their love for him through the centuries, making the result of their efforts - wine, a national pride. They say that grapes were grown here as early as the 7th - 6th century BC, as evidenced by grape seeds found in one of the areas. Until now, wine is made from it according to special ancient traditions. In addition, this people has its own drinking culture and wine festival. At the same time, different varieties of wines are traditionally prepared in the west and in the east. The most famous are: Saperavi, Aligote, Rkatsiteli, Gorouli, Tsarikouri, Krahuna, etc.
• Meat dishes. The recipes for their preparation have lived here for centuries, as Georgians love meat. Pork, beef, lamb, poultry - its kind does not matter. Much more important is the method of preparation. One of the most original is the following: a calf carcass is placed in a bull carcass, a lamb carcass in a calf carcass, a turkey carcass in a lamb carcass, a goose carcass in a turkey carcass, a duck carcass in a goose carcass, and a chicken in a duck carcass. The space between different types of meat is filled with spices and spices. The huge roast is then sent to the spit, where it cooks for at least several hours. As a result, the dish exudes an incredible aroma and has an amazing, incomparable taste.
• Fish dishes are very popular in areas that lie near rivers. Fish of the carp family and trout are very popular.
• Fruits and vegetables - the favorable climate creates ideal conditions for their cultivation, therefore vegetable and fruit dishes have a special place in Georgian cuisine. We can say with confidence that they occupy a fair half of it. Vegetables and fruits are boiled, baked, fried, pickled, salted, dried, added to various sauces and dressings and consumed on their own.
• Nuts - along with spices, they are widely used in Georgian cuisine, emphasizing the unsurpassed taste of sauces, desserts, fish and meat dishes.
• Cheeses - traditionally they are prepared here using the wineskin or jug ​​method and are not just an appetizer, but one of the main components of the dishes. By the way, in Georgia they are boiled in milk, fried on a spit or in a pan, soaked and even baked in dough. Both spicy and non-spicy cheeses are very popular here.

Basic cooking methods:

They say that you can recognize Georgia by the aromas of the most popular dishes, many of which have long become international. These include:

Khachapuri - flatbread with cheese

Mtsvadi - barbecue.

Satsivi is a spiced walnut sauce traditionally served with chicken. Today it has about a dozen varieties.

Khinkali is an analogue of our dumplings. As a filler, not only different types of meat, but also mushrooms or cheese can be used.

Lobio is a bean dish with spices and vegetable oil.

Kharcho is beef rice soup with spicy spices.

Pkhali - a pate of stewed vegetables with a nutty dressing.

Chikhirtma - soup made from chicken or lamb broth.

Tobacco chicken is chicken fried with spices in a specially shaped pan that makes it slightly flattened.

Chakhokhbili is a chicken or pheasant stew that is cooked almost in its own juice.

National Georgian cuisine is a kaleidoscope of bright colors, tastes and aromas that evoke the warmest and most joyful feelings and, of course, appetite. In Georgia, everything is connected with feasts, wine and food. Perhaps that is why the national dishes of Georgia are so tasty.

Products for khachapuri

Surely there is not a single person who has not heard of khachapuri. Many recipes have long become popular far beyond the borders of the country. And the reason for this is the amazing taste. Khachapuri is one of the most popular national dishes of Georgia. Flat cakes made from light airy dough with cheese drive you crazy with just one smell. There are different types of khachapuri: Adjarian, Imeretian, Mengrelian. All of them are incredibly delicious.

Speaking about what national dishes are prepared in Georgia, we offer a recipe for Imeretian khachapuri. For cooking, take the following products:

1. Matsoni (can be replaced with kefir) - 0.5 liters.
2. Three eggs.
3. A glass of milk.
4. Half a pack of melted butter.
5. kilogram of flour.
6. Vegetable oil - 120 g.
7. Tablespoon of sour cream.
8. Salt.
9. Yeast (preferably dry) - 10 g.
10. A teaspoon of sugar.
11. One yolk.
12. Butter - 70 g.
13. A kilogram of Imereti cheese (can be replaced with feta cheese or Adyghe cheese).

Khachapuri recipe

National dishes in Georgia are prepared on the basis of products that are unlikely to be found outside the country. However, this is not a problem, since recipes can be slightly modified by replacing some products with analogues.

We add yeast and a pinch of sugar to warm milk, and also pour a little vegetable oil (about two tablespoons). Sprinkle the solution with flour and send for fifteen minutes in a warm place.

After the specified time, add yogurt to the mixture (replace with kefir), an egg and ½ part of the sifted flour. Mix everything thoroughly, adding the cooled ghee, the second part of the flour and salt. While kneading the dough, periodically drip vegetable oil on your hands so that the mass does not stick to your fingers and palms. We make a ball out of the dough, sprinkle it with flour and leave it for an hour, letting it rise. Then knead again and leave again for another hour.

In the meantime, let's get on with the filling. Grate the cheese on a coarse grater, add the egg and soft butter.

We divide the entire filling and dough into equal six parts. Roll out each portion of the dough into a layer about one centimeter thick. We spread the filling so that three centimeters remain from the edge. Then we connect the edges and turn the khachapuri down with a seam. Now you need to very carefully roll out the cake to a thickness of no more than one centimeter. Grease khachapuri with a mixture of sour cream and yolk on top, and also make several punctures with a fork. Baking is prepared for about 20-30 minutes at a temperature of 200 degrees. Lubricate the finished khachapuri with butter (butter) and serve. This is how one of the favorite Georgian dishes is prepared quite simply. The recipe, on the one hand, is not very complicated, but cooking takes a lot of time and effort.

pkhali

Speaking about the national dishes of Georgia, it is impossible not to mention pkhali. This amazing appetizer is made from boiled vegetables and nuts in the form of a pate. The dish can be prepared from green beans, young cabbage, beets, eggplants, spinach or Eat pkhali, spread on pita bread. After tasting the appetizer, you will become its admirer.

Ingredients:

1. Walnuts - 120 g.
2. Half a kilo of spinach leaves.
3. Garlic - 3 cloves.
4. A bunch of cilantro.
5. Bulb.
6. Pomegranate.
7. A teaspoon of suneli hops.
8. Ground pepper.
9. Salt.
10. A tablespoon of white wine vinegar or pomegranate juice.
11. Walnut butter (optional)

We wash the spinach well and put it in boiling water for five minutes. After that, we take out and let the excess liquid drain. Grind garlic, walnuts, herbs and onions in a meat grinder, you can also use a blender. Add pepper and salt to the resulting mass, and knead well.

Spinach leaves are also passed through a meat grinder. If a lot of liquid is obtained, then it must be removed. Mix walnut dressing and spinach, add wine vinegar. The resulting mass can be put on a dish in the form of balls, and sprinkle with pomegranate seeds on top, and sprinkle with nut butter. This recipe for Georgian cuisine is suitable not only for every day, but also useful for the festive table.

Lobio: ingredients

Lobio, translated from Georgian, is nothing more than beans. There are many recipe options for such a Georgian national dish as lobio. All of them differ only in the varieties of beans used for cooking, as well as seasonings and additional components. During the preparation of lobio, wine vinegar, vegetable oil and onions are certainly used. In addition to these main ingredients, the recipe may contain: walnuts, cilantro, tomatoes, thyme, mint, black pepper, cinnamon, saffron, garlic and a mixture of hops-suneli.

Ingredients:

1. ½ kilogram of beans.
2. Two large bulbs.
3. A few cloves of garlic.
4. A bunch of cilantro.
5. Adjika.
6. Salt.
7. Coriander.
8. Khmeli-suneli.

How to prepare a dish?

Beans must be soaked in water before cooking. You can, for example, fill it with cold water at night. In the morning, the beans can already be boiled by adding coarsely chopped onions. Cook until the beans are soft. During this time, the onion will have time to practically dissolve, but at the same time give off all the taste, and the beans will become so soft that they can be mashed with a fork.

Grind the garlic and cilantro, and cut the second onion into thin rings. Slightly knead the beans so that some beans remain intact, stirring constantly, add salt, suneli hops, coriander and adjika. Now you can turn off the heat and add onions, garlic and herbs. Mix the ingredients and cover the pot with a lid. The dish should be infused for twenty minutes. Lobio is served with corn porridge (gomi) or fried pork.

Chakhokhbili: ingredients

The photos of the national dishes of Georgia in our article will surely interest the hostesses and encourage them to cook one of them. Culinary experiments can begin with the development of such a dish as Chakhokhbili. Delicious and fragrant chicken stew has a bright and rich taste. It is prepared in its own juice, which makes it incredibly tasty. Chakhokhbili means pheasant in Georgian. Previously, such a dish was prepared from freshly slaughtered game, which can now be safely replaced with chicken.

Ingredients:

1. Two kilos of chicken.
2. Four large tomatoes.
3. Four bulbs.
4. Two tablespoons of tomato.
5. Five cloves of garlic.
6. Hot pepper (fresh).
7. A teaspoon of adjika.
8. A bunch of cilantro.
9. Coriander.
10. Vegetable oil.

Recipe for chakhokhbili

Cut the chicken into serving pieces. Finely chop the onion and saute it in a pan until transparent. For further cooking, we need a cauldron or pan with thick walls. We spread the chicken on the bottom of the dish, add salt and oil, and then simmer for half an hour over very low heat in our own juice. Add onion. Cut the tomatoes, simmer them for a few minutes in a pan, then add the tomato paste and cook for a few more minutes. Then put the tomato preparation in a pan with chicken. If there is very little liquid in the dishes, then you can add a little water.

Chop up some of the cilantro. Add adjika, chopped hot pepper and cilantro to chakhokhbili. After that, simmer the chicken for forty minutes. The readiness of the dish is determined by the chicken, if it diverges into fibers, then the fire can be turned off. Now you can add the rest of the cilantro, chopped garlic, coriander and suneli hops. After that, cover the pan with a lid and leave to brew for fifteen minutes.

Kharcho

Going through the recipes of the national dishes of Georgia, it is worth remembering the famous kharcho. Spicy, thick, very fragrant and rich soup is made from beef with the addition of nuts, herbs, garlic and tkemali plums. In principle, you can use any meat that is in your refrigerator for cooking.

Ingredients:

1. A glass of rice.
2. Kilogram of beef.
3. Walnuts - 230 g.
4. A bunch of cilantro.
5. Five bulbs.
6. A bunch of parsley.
7. Hot pepper.
8. A few pieces of tklapi.
9. Black pepper.
10. Khmeli-suneli.
11. Salt.

We cut the beef, fill it with water and put it on the fire. Bring the meat to a boil, remove the foam, then cook for an hour and a half. In the meantime, soak the tklapi in water.

Cut the onion into large rings and sauté it until golden brown. We throw rice into the broth and cook for fifteen minutes. At this time, finely chop the garlic and hot peppers, and grind the nuts in a meat grinder. All components are thoroughly mixed, adding a little broth. After that, we send the spicy mixture to the pan with meat, and throw chopped greens there. After that, you can add tklapi (or five tablespoons of tkemali, or a half-liter jar of pureed tomatoes), pepper, salt, bay leaf. After fifteen minutes, the soup can be turned off. Georgian dishes (photos are given in the article) are prepared with a lot of spices and spices, therefore, for the most part, they have a sharp, rich taste, kharcho soup confirms this.

Khinkali

The list of dishes of Georgian cuisine (photos are given by us in the article) can be continued with such a dish as khinkali. They look like bags with juicy spicy meat filling. Georgians eat them with their hands, not using knives and forks. And the dish is seasoned with ordinary garlic sauce or satsebeli.

Ingredients:

1. Half a kilo of flour.
2. Minced meat (a mixture of beef and fatty pork) - ½ kg.
3. Water - 350 ml.
4. A few cloves of garlic.
5. A bunch of cilantro.
6. Several large bulbs.
7. Salt.

Cooking must begin with minced meat. It can consist of several types of meat, to which garlic and onions are added, and then water is mixed in at the rate of 150 grams of liquid for every 500 grams of minced meat. Then add chopped cilantro.

After preparing the minced meat, you can begin the process of kneading the dough. Any basic recipe will work for this. We divide the finished dough into portions, roll out each part, laying out a tablespoon of meat. Then we collect the edges of the dough into a knot, pinching off the excess from above. Put the finished khinkali on the board and sprinkle with flour on top. Boil them in broth or water. Sprinkle with ground pepper before serving.

Products for satsebeli

Many with photos are shown in the article) are served with satsebeli sauce. It is prepared on the basis of tomatoes with the addition of suneli hops, cilantro, garlic. The sauce is served with barbecue, khinkali, chicken tobacco and corn porridge, but even with fragrant fresh bread, satsebeli is incredibly tasty.

Ingredients:

1. A kilogram of tomatoes.
2. A bunch of cilantro.
3. A pod of red pepper.
4. ½ head of garlic.
5. Ground coriander.
6. Khmeli-suneli.
7. Salt.

Popular Georgian sauce recipe

To prepare the sauce, you will need very ripe tomatoes, they are peeled off, having previously poured over boiling water. After that, the tomatoes are cut and left to stand so that the juice stands out, which is poured into a separate bowl. And the tomatoes themselves are sent to stew until they slightly thicken. Then add chopped hot peppers, cilantro greens, as well as spices and salt to them. Boil the sauce for a few minutes and turn off the heat. Satsebeli should be infused in a sealed container. After half an hour, it can be served at the table.

Chakopuli

Sour cherry plum, young lamb and tarragon are the main ingredients for making chakopuli. Traditionally, the dish is prepared for Easter, but you can please your loved ones with delicious food at any time.

Ingredients:

1. Kilogram of lamb.
2. ½ kilogram of green onions.
3. Two bunches of tarragon.
4. A bunch of cilantro.
5. Two glasses of plums.
6. Two glasses of dry wine (white).
7. A few cloves of garlic.
8. Salt.
9. ½ hot pepper.
10. Khmeli-suneli.
11. Salt.

Cut the meat into portions and send to a saucepan. Finely chop the onion, herbs and garlic and divide into two equal parts. We put one to the meat, also add half the plums and wine. We put the dishes on a strong fire, and after boiling we reduce it. Simmer foods for 50 minutes. After that, add the second part of the plums, onions and herbs, close the lid and simmer the dish for fifteen minutes. Next, turn off the stewpan and let the meat brew a little, after which we serve it on the table.

Georgian dishes

The list of national dishes of Georgia can be continued indefinitely. In our article, we have given recipes for cooking only some of the most famous dishes. In fact, their diversity is so great that it is not possible to mention all of them in one article. Chakhokhbili, khachapuri, chikhirtma, satsivi, eggplant rolls, kharcho, khinkali, shkmeruli, ojakhuri, khachapuri, achma - all these are well-known dishes, some of which have long been present in our diet. We hope that the recipes given in the article will help you understand the nuances of cooking traditional Georgian food.

Since ancient times, the territory of Georgia was divided into certain provinces, today they are usually called economic regions. This is the central-eastern, eastern, southern, central-western. The Georgians themselves "divide" Georgia into East and West. Common features for both parts is the consumption of wines and spices - these components are part of any meal. In all other respects, there are significant differences. For example, in Western Georgia, bread and special cakes made from corn flour - mchadi are widespread, it is baked on clay pans - "ketsi", and in Eastern Georgia they prefer wheat bread. In some parts of Western Georgia - Megrelia and Abkhazia - they also use chumiza (a type of millet) as bread, from which they cook a mushy mass - gomi. It is eaten with soups, meat and vegetable dishes. In the east of Georgia, along with the main meat for Georgians - beef, they eat lamb, and consume quite a lot of fat. At the same time, in Western Georgia they eat much less meat, here they prefer poultry - chickens and turkeys. However, all these differences do not give grounds to draw a hard line between the cuisines of the east and west of Georgia.

It should be noted that Georgian cuisine is distinguished by the simplicity of cooking. In Georgia, there are no religious and cultural restrictions on the choice of meat, since for a long time the Georgian nation existed at the junction of many cultures and influences. In general, in Georgian cuisine, none of the types of meat is predominant. Georgian meat dishes can be prepared from pork (muzhuzhi), lamb (chanakhi), beef (kharcho) and poultry (chakhokhbili). However, tolerance for all types of meat does not prevent Georgians from giving their preference to beef and poultry. Thus, soup "kharcho" is cooked only from beef, with rice and walnuts on a special sour base - tklapi (a semi-finished product made from tkemali plum - creamy puree thickened in the sun). The combination of soft tender taste of beef broth and neutral taste of rice with natural acidity of tklapi, spicy herbs of dressing and slightly astringent aroma of nuts creates a characteristic taste and smell of soup - kharcho. But khashi is prepared only from pork legs. This broth with garlic and black pepper is drunk in the morning, before dawn. As the Georgians themselves say, "khashi" is especially good "as a cure for a hangover." Well, in general, Georgian soups are quite dense, mainly due to the introduction of egg yolks, and they are devoid of vegetable dressing.

Meat is also widely used in the preparation of second courses. In Georgia, they certainly cook - mtsvadi (in Russian - shish kebab). The washed carcass of an animal or bird is strung on a skewer along the entire length and fried over coal, constantly turning. Only 10 minutes before readiness, the carcass is salted, peppered and sprinkled with spices.

The bird is usually cooked with feathers. Gutted, salted inside, it is thickly coated with soft clay. Thus, the bird is cooked in its own juice. After 40 minutes, the clay is broken and all feathers are removed with it. A specific attribute for Georgian cuisine in the preparation of meat dishes, namely frying poultry under pressure, are wide metal tapa pans. This technique was borrowed from the Armenians, but it has become much more widespread in Georgian cuisine. This and other technological methods serve as an element in creating a national culinary flavor in Georgian cuisine.
Compared to meat, fish occupies a relatively modest place in Georgia. Basically, fish dishes are prepared from barbel, khramul, shemay, podust, belonging to the carp family, and trout, which lives only in certain regions of the country. Fish is consumed mainly in boiled and stewed form.

Vegetable dishes are widely spread in Georgia. Most of these dishes are made from beans, eggplant, cabbage, beets, and tomatoes. Along with this, nettle, mallow, purslane, young tops of garden crops - beets, cauliflower are used. Vegetable dishes can be raw, boiled, baked, fried, stewed, salted and pickled.
Georgian cuisine - eating cheeses

Another distinctive feature of the Georgian table is the frequent and abundant use of cheeses. The composition of the cheeses here is very specific. Basically, these are brine-type cheeses, prepared using a jug or wineskin method. Here it is impossible not to mention the difference in tastes of Eastern and Western Georgia. In the West, soft, fresh cheeses with a sour-milk taste are produced - suluguni - puff cheese in the form of a round cake, and similar to it, but not puff - Imeretinsky. In Eastern Georgia, more spicy and salty cheeses are common - Kobiysky, Tushinsky, Georgian, Guda, Chanakh, Ossetian. The way cheese is used in Georgia is special. As a rule, this is not a snack dish, as in European cuisines, but the main component for preparing hot dishes. In Georgia, cheese is boiled, boiled in milk, fried on a spit, a frying pan, baked in dough, soaked, crushed, flavored with butter and spices. This feature of the use of cheeses is largely due to the fact that Transcaucasian cheeses often do not go through the full ripening process and are a semi-finished product. There are several hundred Georgian dishes that include cheese. But perhaps the most beloved and universally recognized for all residents of Georgia are khachapuri - special pies that are prepared using different types of cheese.

Quite often, nuts are used for cooking - hazelnuts, almonds, hazel, beech, but most often, walnuts. This is an invariable component of various seasonings and sauces; nuts are equally well suited to meat, vegetable and even fish dishes. Nuts are put in soups, confectionery, salads, and second courses. In general, without them, the Georgian table is simply unthinkable.

Spicy herbs are of great importance in Georgia. They are eaten throughout the year, served for breakfast, lunch and dinner. Depending on the season, it can be parsley, dill, wild garlic, fields, mint, tsitsmat, basil, savory, tarragon and many other greens that grow in Georgia. Fruits, leaves, stems, bark, roots, inflorescences can be used as spices.
spices in Georgian cuisine

All of these are fresh or dried. In addition to aroma and taste, spices contain a huge amount of useful substances: minerals, salts, iron, phosphorus, various vitamins, essential oils, amino acids, fructose and much more. Who knows, maybe it is in the greenery that the secret of the health and longevity of Georgians is hidden.

One of the essential and truly national features of Georgian cuisine is the use of sauces to enrich the range of second courses. The same dish served with a different sauce differs not only in appearance, but also in taste and aroma. Sauces with bright colors allow you to better decorate the dish, give it a finished look. Georgian sauces are fundamentally different from sauces of other national cuisines, both in composition and in preparation technology. In Georgia, sour berry and fruit juices or puree from tkemali, blackthorn, pomegranate, blackberry, and tomato are used as the basis for making sauces. Nut sauces are also widely used, where crushed nuts serve as the basis. Along with the base, the composition of sauces includes a large set of spices and spices.
wine in Georgian cuisine

The culture of wine production is inextricably linked with the history of Georgia. Viticulture is one of the most ancient and highly respected branches of Georgian agriculture. The Georgian people have been cultivating vineyards from generation to generation, while tribal secrets are kept in great secrecy. Therefore, Georgia is so rich in a variety of wines. To date, Georgian breeders have bred more than 500 grapevine varieties. The culture of winemaking, which has entered the life of Georgians since ancient times, has left its mark on the culture of drinking alcohol. Wine accompanies any dinner, but at the everyday table it is very moderate - 2-3 small glasses. No one, even the poorest people in Georgia, indulges in the pleasure of drinking a glass of wine before dinner. Natural Georgian wine contains many useful substances, so even children are allowed to drink it.
On holidays, when the whole family gathers at a large table or guests come, more wine is drunk, and the best that is in the house. However, the main attention should be paid not to the amount of alcohol consumed, but to the culture of drinking. Strict order always reigns at the Georgian table. The toastmaster is elected. It must be a witty man who has reached the age of 18. At the table, no one has the right to make a toast without the permission of the toastmaster. The usual "norm" of the toastmaster is 25 glasses of wine, 250 grams each - after all, he must separately pronounce a toast for each of those present, without leaving the table for 5 hours. The toastmaster's record is 45 glasses and a 3-liter horn drunk in one feast. The last glass at the Georgian table should be drained to the bottom - you can’t “leave tears” to the owner of the house. In Georgia, there is a separate holiday - the grape harvest festival - "Rtveli", it falls on September. Everyone, even children, gather grapes in wicker baskets. The walls of the house are hung with dried bunches. Sweet, frothy madjari is prepared from grapes of the first grade. It is not aged for years, but is drunk as soon as it is ready. From the must left after the preparation of majari, and cornmeal, pilamushi is prepared. From grape juice and nuts - churchkhela. In the basement of each rural house there is a wine storage (marani). It represents one or several huge cone-shaped clay jars (kvevri) dug into the ground.

According to the nature of wine production, Georgia can be divided into two zones: Eastern and Western. Eastern includes Kakheti and Kartli. In Kakheti, mainly white grape varieties are cultivated - rkatsiteli, khikhvi, red varieties - saperavi and cabernet. In Kartla, the leading varieties are chinuri, aligot, tavkveri and gorouli.

Such wine material is used to prepare soft Tsinandali wine, tart, thick and strong Saperavi, unsurpassed in taste and aroma of Kindzmarauli, a kind of Tesmani, and Gurjaani.
Georgian Cuisine - Kindzmarauli

The Western zone includes Imeretia, Megrelia, Guria, Adjara, Racha - Pehchumi and Abkhazia. In these areas, grape varieties such as tsitska, tsalikouri, krahuna, alexandreum and others are grown. Here, along with specific table varieties, raw materials for sparkling wines are also produced, and such wines as Khvanchkara, Tvishi are no less successful than vintage Kakhetian wines.

In general, more than 50 different brands of grape wines are produced in Georgia. White table wines are prepared in three ways: Kakhetian - eastern (fermentation of must with pulp - combs, skins and seeds of grapes), Imeritinsky - western (fermentation of must with partial participation of pulp) and European (fermentation of pure must - grape juice without pulp). According to the European method, Tsinandali No. 1, Gujaani No. 3, Tsamkodri No. 7, Mihranuli No. 9, Napereuli No. 27, and ordinary table wines No. 6.23 are produced in Georgia. These wines have a delicate, light, fresh taste with fruity notes. Their strength is 10-12.5 degrees, exposure - 2-3 years.

According to the Kakheti method, they prepare "Kakhitinsky" No. 8, "Tibaani" No. 12. On the palate they are full, soft and harmonious. The wine is aged for a year, its strength is 11.5 - 13 degrees.

"Svir" is prepared in the Imeritinsky way. This wine has a harmonious taste, delicate bouquet. It is aged for two years and then bottled. Ready wines have a strength of 11-12.5 degrees.
Georgian cuisine - wines

Wines are divided into varietal and blended. Varietal wines are those that are made from one variety of grapes, while blended wines are made from several. It should be noted that Georgian wines are produced under the numbers and the name of the locality where it is made, or under the number and name of the grape variety from which the wine is made. In addition, table, semi-sweet, fortified, dessert, sparkling wines, as well as vintage and ordinary cognacs are also made in Georgia. It should be noted that in Georgia, as a rule, strong drinks are drunk in limited quantities. Traditionally, it is a sweet liqueur or chacha. The liqueur is made from various fruits (usually they take those that are not suitable for eating - crushed, spoiled by precipitation) or fermented jam. Chacha is fruit moonshine, it is also called grape vodka. Chacha is made from pomace (the remains of grapes after wine), figs, tangerines, oranges or mulberries. Chacha is being prepared, just like Russian moonshine, that is, with the help of a moonshine still.

Traditionally, chacha is drunk from small cups (25-30 gr.). In Western Georgia, chacha is eaten with something sweet, in Eastern Georgia, on the contrary, with pickles.

Cognac production in Georgia appeared relatively recently, in the second half of the 19th century. Despite a short history, Georgian cognacs have gained great fame. They are made from cognac alcohol (65-70 degrees), in oak barrels, where cognac acquires a golden color, mild taste and fragrant aroma. Depending on the aging period and the degree of maturity, vintage cognacs with an alcohol age of 6 to 10 years and more and ordinary cognacs with an age of cognac alcohol of 3 to 5 years are made from cognac spirits.

"EACH GEORGIAN DISH IS A POEM." A.S. PUSHKIN

Georgian cuisine dishes This is truly the food of the gods. None of the national and traditional cuisines of other nations has such an abundance of food, such mind-blowing smells and such a desire to eat everything that is on the plate...

There is a beautiful and not quite ordinary legend about the appearance of Georgian cuisine. Once upon a time, God lived on earth. And after one of the meals, he had to move through the Caucasus Mountains. And these mountains were so high that during a long ascent, bread and meat imperceptibly fell out of God's knapsack. And the place where these products fell was later called Georgia. A country where all culinary traditions are so honored and loved. A country in which a meal is not just the absorption of food, but also a leisurely conversation. Because it is simply impossible to imagine a Georgian feast without peaceful communication.

Dishes of Georgian cuisine. Khachapuri

Probably, there is no person in the world who would not know that there is something in cooking. khachapuri. There is no single recipe for khachapuri. In each region of Georgia, this delicious and very interesting dish is prepared in its own way. And therein lies its attraction. Even Roger Rosen, who knows and loves Georgia well, and the author of an excellent guidebook, writes: "If Georgians emigrated to America in the same numbers as Italians, khachapuri would be as famous and popular as pizza."

Khachapuri can be round or boat-shaped, can be sprinkled with cheese, or can be stuffed with beans. The beauty of this dish is that in most cases it is made from yeast-free dough. Yeasts occupy the lactic acid organisms of matsoni. Sometimes instead of matsoni, you can use kefir or yogurt. But in Georgia this is almost never done. Recently, even puff pastry khachapuri has appeared, which simply stirred up the culinary of this country.

Adzharuli or Adjarian khachapuri. To say that adjaruli is delicious is to say nothing. This is just a magical dish, from which it is impossible to break away. Adzharuli is prepared in the form of a boat, and after baking the dough itself, you should definitely drive an egg into the very middle and put a piece of butter. Then the adjaruli is again placed in the oven and cooked for another 10 minutes until the protein thickens. Adzharuli are served hot and eaten simply with a bang.

Imeruli. This is another kind of khachapuri. One such cake, eaten for breakfast or dinner, may well satisfy the hunger of an adult man. Imeruli looks like a cake. Moreover, it is believed that a good imeruli should consist of a very large amount of cheese and a small amount of flour. Imeretian khachapuri, and sometimes imeruli is called that, is a hearty and incredibly tasty dish that you should definitely try. Of course, imeruli or any other dish can be prepared at home. But will this dish have the taste of the Caucasus Mountains and the Black Sea? That is why imeruli is worth trying only in its homeland - in Georgia. And we can make your dream come true by choosing a profitable tour to Georgia for you.

Megruli. In another way, this dish is called Megrelian khachapuri. For example, everyone knows that it is simply impossible to imagine Italy without pizza. And it is also impossible to imagine Georgia without khachapuri, without a variety of khachapuri, which are so fond of cooking in Georgia. But they don't just love to cook. They love to offer these miracle dishes to all their friends and guests. Megruli is also khachapuri, but unlike all other types of khachapuri, the cheese here is not only inside the cake itself, but also outside. And there is actually an incredible amount of cheese here.

Svanuri. This type of khachapuri also has another name - Svan khachapuri. This excellent dish is prepared from dough with meat filling. Only experienced housewives who have fully mastered this difficult technology can prepare such khachapuri. It only at first glance seems that cooking khachapuri is easy and simple. But this is far from true. For holidays and weddings, this meat pie that looks so appetizing takes center stage on the table.

Achma. Truly, this is the king of khachapuri. Hearty and very tasty kind of khachapuri, which is cooked with cheese or meat. It takes 4 hours to prepare it - from kneading the dough to pulling it out of the oven. Therefore, Achma is not prepared every day in Georgia. But if the hostess decided to make this particular dish, then the smell from it spreads throughout the village.

Dishes of Georgian cuisine. Bread

Bread occupies a special place in Georgian cuisine. Not a single dish is served at the table without this ruddy and very tasty pastries. But bread in Georgia can be very, very different. It would seem that such a small country, but such a variety of bread that it's just hard to believe!

It is round, fragrant Mrgvili, and rectangular, tasty trahtinuli, and square, melting in your mouth kukhtiani, and sickle-shaped, savory shoti, and rich, beautiful science, and wheat, bursting with warmth puri, and amazing cornmeal tortillas mchadi, baked in stone pans "ketsi" on the coals… And all this bread is simply impossible not to try!

Dishes of Georgian cuisine. Meat dishes

Meat plays a special role in Georgian cuisine. Georgians are people who do not have any cult or religious restrictions in choosing meat for cooking their favorite dishes. These mouth-watering and incredibly tasty meat dishes are loved not only to cook, but also to eat. And, of course, not a single festive feast can do without traditionally cooked meat on an open fire.

Khinkali. Georgian national dish. This is perhaps the dish that the whole world knows. These envelopes made of thin dough with delicious and very fragrant meat filling are very popular in Georgia. A well-cooked khinkali must have meat juice inside!

Khinkali is an invention of the inhabitants of the mountainous regions of Georgia. The best khinkali is made in Khevsureti, Pshavi and Tusheti. In the mountainous regions, khinkali is the main dish.

It is believed that eating khinkali is the same as drinking Georgian wine. Both must be able to be done.

Khinkali in Georgia is usually eaten only with hands. Before putting khinkali into your mouth, sprinkle it well with black pepper, then bite a little and drink all the juice it contains. And only then it is worth enjoying the magnificent minced meat with a variety of peppers. And one more detail: the place where the folds of dough are connected is often not eaten, and by their number you can determine how much khinkali a person ate. They are called "kudi" - a hat.

You will definitely return to Georgia to try this amazing dish again!

bathe. These are very tasty and incredibly mouth-watering sausages, which you should definitely fry before eating. During frying, these sausages are not recommended to be pierced, because in this case the dish will lose all its juice and become very dry.

Mtsvadi. This is a traditional Georgian barbecue, which is made from lamb. This is an incredibly tasty and fragrant dish, which is prepared quite often in Georgia. There are three types of mtsvadi. The first is the preparation of shish kebab from a whole piece of meat tenderloin. The second is a shish kebab of marinated meat. The third is a barbecue with eggplant.

Chicken tapaka (tabaka). This is a national Georgian dish, which is often served at the festive table. When cooking, a young chicken is fried in a special frying pan with a load (tapaka) along with various spices. From the name of this pan, the dish got its name. This dish is very common in Russia, but you can only taste real tapaka chicken in its homeland - in Georgia.

Satsivi. This meat dish is prepared from chicken, which is then served with the sauce of the same name. In some regions of Georgia, turkey with satsivi sauce or even duck or goose with the same sauce can be cooked instead of chicken. The sauce itself in this case is prepared using a large amount of walnuts.

But about walnuts in Georgian cuisine it is worth mentioning separately.. Walnuts are used very often in the preparation of Georgian dishes. Usually they are used in the preparation of sauces, but often they also go as seasonings for meat or fish dishes, although fish is rarely eaten in Georgia. In addition, walnuts are widely used in the preparation of soups and a wide variety of sweets. They are put in hot main dishes and cold salads. And not a single Georgian housewife simply imagines how she can do without nuts in her kitchen.

Chakhokhbili. This is a kind of poultry stew. When this dish first appeared in Georgian cuisine, it was prepared only from pheasant, but now the most common chakhokhbili is made from chicken meat. At the same time, before preparing the stew itself, chicken meat must be fried in a dry frying pan for 15 minutes. But the set of vegetables in the preparation of chakhokhbili always remains at the choice of the cook.

Dishes of Georgian cuisine. Soups

Soups in Georgia are very fond of. Here everyone can find exactly the dish that will appeal to you. Unlike other countries, soups in Georgia are most often seasoned with egg or flour sauce.

Chikhirtma. This is a very tender and tasty chicken meat soup, in which an incredible amount of a variety of seasonings. Sometimes lamb meat is used in the preparation of this dish. As a thickener, cornmeal is used. In addition, there are absolutely no vegetables here, and this is very unusual for tourists who are completely unaccustomed to such dishes.

Khashi. Favorite hangover dish of Georgians. This soup in Georgia is usually eaten in the morning. There are no vegetables here either, and the broth itself is made from meat offal. It is believed that women should never try this soup, and it should be eaten only with chacha, but not with wine. In addition, this soup does not tolerate toast at all, during which it can simply cool down.

In Georgia, they say, "Khashi is eaten in the morning to gain energy or cure a hangover."

Kharcho. Oh, this divine dish should be consumed only in this country during a tour to Georgia. What is served in our cafes is completely different from the kharcho that Georgian housewives cook. A real kharcho is a soup that combines the softness and tenderness of meat broth, tklapi acid and the spice of many varieties of greens, which are certainly put in this delicious dish.

Dishes of Georgian cuisine. Cheese

Cheese is part of Georgian cuisine. Very many dishes cannot do without them, and cheeses themselves with a combination of bread are a dish in their own right that brings satiety and after which you don’t want to eat something for a long time.

For example, the famous cheese suluguni is a pickled cheese that has a very pure sour-milk taste. This cheese has very few eyes, but it is incredibly loved by all Georgians. Khachapuri is baked with it or used in salads. In addition, it has an unusual white color for us.

less popular and Imeretian cheese. It is prepared from the milk of a variety of domestic animals. This cheese also has a milky color, but in brine it must be kept for several months.

Dishes of Georgian cuisine. Vegetables

Vegetables occupy a special place on the Georgian table. Without them, it is simply impossible to imagine a full-fledged feast. Boiled and baked, fried and stewed, pickled, salted and raw... And all this, combined with a variety of sauces, gives thousands and thousands of recipes and dishes that simply cannot be rated at the highest level.

Lobio. This is the national dish of Georgia, which includes beans, and the beans can be either green, string or in grains. And from what kind of beans will be used, there will be a variation of sauces. Lobio is served with lavash.

Phali. This dish consists of two parts - dressing and spinach leaves, asparagus, cabbage or beet tops. Dressing, as a rule, consists of nuts, onions and many herbs.

Eggplant with nuts. Eggplants are often used for cooking Georgian dishes. And the most favorite combination at the same time was and remains eggplant and nuts. The dish is ready in about an hour. During this time, the eggplant is processed and the nut sauce is prepared. Then each strip of eggplant is fried, and then spread with sauce and rolled into a roll. Although sometimes the eggplant is left on a dish in the form of a sandwich or simply folded into 2 halves.

Ajapsandal. For this dish, again, it is worth using eggplant. The dish can be served both hot and cold, and in appearance it resembles a vegetable stew with meat.

Tkemali. Georgian ketchup, but much more ... Prepared from red or green fruits of the tkemali tree. Nobody leaves Georgia without a bottle of Tkemali.

Adjika. Real Georgian adjika is made only from red pepper, garlic and various herbs. Tomatoes are never used here. Adjika has a traditional red color, but if unripe pepper was used in cooking, then the color may well be green.

Satsivi. This is a traditional sauce that is served with turkey or chicken. The sauce consists of walnuts and a large number of various spices.

Bage. Nut sauce seasoned with garlic and spices. Suitable for everything!

Dishes of Georgian cuisine. desserts

Churchkhela. This dish is made from strung nuts that are poured or dipped in thickened grape juice. Depending on which region of Georgia the dish is prepared in, grape juice can be very different.

Kozinaki or gozinaki. This national dish of Georgia is most often prepared for the New Year's table and is a mixture of nuts and honey. Instead of nuts, you can use peeled seeds.

Pelamushi. Georgian desserts are mostly made with fruits and nuts rather than butter and eggs. Pelamushi is a Georgian delicacy made from grape juice extract, sugar and flour.

Georgian food- this is the same attraction of Georgia as the mountains, the Black Sea, parks and fountains. In order to taste real Georgian food, to feel all the tastes of khachapuri and the aroma of khinkali, to try unusual cheeses and soups, you should definitely visit this country. And to do this is not so difficult. It is enough to order tours to Georgia on our website and your taste buds will thank you for this!

Georgians treat the big feast with due respect, it is the most important attribute of their national culture, one might say, cultural heritage. Perhaps that is why the dishes of Georgian cuisine have been at the highest level for centuries and occupy the first places in the lists of culinary masterpieces. Georgian recipes are widely used in restaurants around the world, where they are prepared exclusively by a representative of this passionate nation, because treats prepared by a native Georgian are unique and original, these creations are for real men.

Features of meat dishes.

An undoubted feature of Georgian national cuisine is that Georgians eat absolutely any meat without exception. They use beef, lamb, pork, poultry, treating incomparable khinkali, satsivi and shish kebab. People in the Caucasus are very fond of meat, so different types of meat dishes are the masters on the Georgian table.

Features of Georgian soups.

Soup is considered the second most popular treat in Georgia. According to most recipes, soups are prepared without vegetables and seasoned with flour sauce or raw eggs. You can diversify the taste by using different types of spices and fruit juices. The most popular soups in Georgia are khashi, kharcho and chikhirtma.

Features of Georgian sauces.

Georgians are very fond of richly seasoning dishes with sauces, in the preparation of which they are exceptional masters! Sauce recipes are passed down from generation to generation, Georgians have a huge variety of them, and each has its own unique taste. No dish is served on the table without a proper dressing. Sauces are prepared from fresh vegetables and berries, various spices, and nuts and garlic give them a special flavor.

Features of Georgian cheeses. Homemade cheeses are widely popular in Georgia.

They have a specific taste and aroma. The reason for this – a peculiar composition and cooking process - first the cheese is boiled in milk, then fried on a spit, soaked, crushed and spices are added. Cheese is included in the recipes of many Georgian dishes, the most popular of which is khachapuri.

Of course, Georgian cuisine deserves due attention and respect. She has many fans not only among men, but also among the fair sex. Appetizing hearty dishes simply amaze with their variety and richness of taste! For those who have not yet tried Adjarian khachapuri or suluni cheese, I recommend urgently correcting this minor misunderstanding and replenishing your cookbook with several masterpieces of Georgian cuisine.