From Wikipedia, the free encyclopedia
Georgian cuisine refers to the cooking styles and dishes with origins in the nation of Georgia and prepared by Georgian people around the world. The Georgian cuisine is very specific to the country, but also contains some influences from the Middle Eastern and European culinary traditions. The cuisine offers a variety of dishes, high in various herbs and spices. Each historical province of Georgia has its own distinct culinary tradition, such as Megrelian, Kakhetian, or Imeretian cuisines. The food, in addition to various meat dishes, also offers a variety of vegetarian meals. The cuisine is very varied with different dishes cooked daily.
The importance of both food and drink to Georgian culture is best observed during a feast, or supra, when a huge assortment of dishes is prepared, always accompanied by large amounts of wine, and dinner can last for hours. In a Georgian feast, the role of the tamada (toastmaster) is an important and honoured position.
In countries of the former Soviet Union Georgian food is popular, due to the immigration of Georgians to other Soviet republics, in particular Russia. In Russia all major cities have many Georgian restaurants and Russian restaurants often feature Georgian food items on their menu.[1]
[edit] Appetizers
- Muzhuzhi
- Khachapuri- The most popular variety, Imeruli khachapuri or Imeretian khachapuri, is basically bread stuffed with cheese.[citation needed]
- Lobiani – "Bean khachapuri", bread baked with a seasoned bean stuffing. Especially eaten on the Georgian holiday of Barbaroba, or St. Barbara's Day (December 17).[2]
- Kutchmatchi
- Pkhaleuli- Vegetarian dishes from a variety of plants, similar to spinach but each having a unique taste and seasoning. Among these are: Jijilaka, Moloqa, and Ekala. Pkhaleuli is widespread in the Imereti region.[citation needed]
- Abkhazura
- Tsotskhali- A freshly prepared fish from a freshwater source.[citation needed]
- Satsivi- Chicken or Turkey in a walnut sauce.
- Lobio- Beans prepared with ground walnuts, various spices, vinegar and/or olive oil.
- Nadughi- A dairy product similar to cottage cheese, but with a softer taste.[citation needed]
- Matsoni- A dairy product similar to plain yogurt, but somewhat more sour.
- Badrijani Nigvzit- Eggplants seasoned with ground walnuts, vinegar (or pomegranate juice), pomegranates and spices.[citation needed]
- Ajapsandali- A vegetarian dish consisting of eggplants, potatoes, tomatoes, bell peppers and seasoning.[citation needed]
- Kupati-
- Soko- Mushrooms prepared in various ways, seasoned with spices and herbs.
- Ispanakhi- Spinach with ground walnut seasoning, spices and herbs.[citation needed]
- Jonjoli
- Mtchadi- Cornbread. Can be small and thick fried in oil, or thin and wide with crunchy surface[citation needed]
- Tarti
- Khizilala- Caviar.[citation needed]
[edit] Salads
- Katmis
- Tevzis
- Kvertskhis
- Kiborchkhalis
- Sagazapkhulo
- Khakhvis
- Lobios
- Tcharkhlis
- Kartophilis
- Satatsuris
- Staphilos
- Kombostos
- Sokos
- Ispanakhis
- Kitris
- Tarkhunis
- Khilis
- Boloki tcharkhlit
- Kombosto vashlit
- Ispanakhi Matsvnit
- Tcharkhali vashlit
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- Pomidvris
- Mukhudos
- Satatsuris
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- Bostneulis
- Sokos
- Ispanakhis
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- Qvelis
- Puris Kharsho
- Chikhirtma
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- Katmis
- Staphilos
- Makhokhis
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[edit] Vegetables
- Sazapkhulo Tolma
- Lobiani
- Lobio Nigvzit
- Mtsvane Lobio
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- Soko Naghebit
- Badrijani Brinjit
- Kartopili Nigvzit
- Kartopili Kvartskhit
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- Badrijani Nigvzit
- Ajapsandali
- Badrijani Mtsvanilit
- Kombosto Nigvzit
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- Soko
- Ispanakhi
- Ispanakhi Kvertskhit
- Badrijnis Borani
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- Satatsuri Nigvzit
- Badrijnis Khizilala
- Ekala Nigvzit
- Gogris Guphta
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- Tarti Tetri ghvinit
- Shemtsvari Tarti
- Tsvera Nigvzit da Brotseulit
- Loko Kindzmatshi
- Tsotskhali
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- Tevzi Bazheshi
- Loko Tsiteli Ghvinit
- Kephali
- Shebolili Kephali
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- Zutkhi Shemtsvari
- Zutkhis Mtsvadi
- Zutkhi Kaklis photolshi
- Tevzi Pamidvrit
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- Kalmakhi Tarkhunit
- Kibo Mokharshuli
- Kibo Kindzit
- Kibo Tetri Ghvinit
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- Khizilala
- Chakhokhbili Oraguli
- Oraguli Nigvzit
- Kobri Nigvzit da Brotseulit
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[edit] Poultry
- Tabaka
- Chkhmeruli
- Chakhokhbili
- Kutchmatchi
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- Tsitsila Shindit
- Tsitsila Abkhazurd
- Satsivi
- Chikhirtma
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- Ikhvis Chakhokhbili
- Ikhvi Komshit
- Bati Shavi kliavit
- Indauris garo
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- Ikhvi Bostneulit
- Katami Brinjit
- Katami Gatenili Kuch-gvidzlit
- Satsivi Kvertskhit
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- Katmis Mkhali
- Katami Nivrit
- Shemtsvari Indauri
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- Muzhuzhi
- Betchi
- Kutchmatchi
- Abkhazura
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- Guphta
- Shemtsvari Gotchi
- Qaurma
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- Khinkali
- Mokharshuli Gotchi
- Chanakhi
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- Shilaplavi
- Mokharshuli ena
- Dzekhvi
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[edit] Sauces and spices
Adjika is a spice paste, Satsivi a sort of walnut sauce.
Traditional Georgian breads are baked in a large well-shaped oven called T'one. Tonis Puri, Mesxuri Puri, Shotis Puri, Cadi are types of bread traditional in Georgia.
[edit] Desserts
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- Paska
- Vashlis Namtskhvari
- Alublis Ghvezeli
- Pakhlava (Baklava)
- Taphlis kveri
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- Vardis Muraba
- Kaklis Muraba
- Alublis Muraba
- Komshis Muraba
- Sazamtros Muraba
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- Martqvis Torti
- Shakarlama Tkhilit
- Nigvziani
- Kishmishiani
- Phenovani
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- Qaviani
- Shokoladiani
- Khilis Torti
- Nigvzis Torti
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[edit] Drinks
Alcoholic drinks from Georgia include Chacha and wine. Lagidze water is a Georgian flavored soda made with a variety of natural syrups, sold bottled[3] or mixed in the glass in a soda fountain[4] Types of mineral water from Georgia are Borjomi, Nabeghlavi and Sairme.
[edit] See also
[edit] References
[edit] External links
