Georgian Cuisine

Georgian cuisine is the cuisine of the Georgian or Kartvelian people, mainly living in the country Georgia in the Caucasus.

Tbilisi(თბილისი) is a historic cultural center.

Georgian people traditionally use a type of tandoor oven called tone.

Ingredients

Wheat is a staple, often used to make bread

garlic

A traditional spice mix called khmeli suneli(ხმელი სუნელი) includes coriander seed, celery seed, dill, blue fenugreek, parsley, basil, and mint.

Tarragon is native to Georgia.

Walnut is an important ingredient. It is enjoyed fresh and used in sauces like cold walnut sauce called satsivi(საცივი) and a thinner walnut sauce called bazhe(ბაჟე)

eggplant(ბადრიჯნის badrijnis)

Pomegranate is a popular fruit, sometimes used for garnish.

Cherry plum is used to make a sauce known as tkemali(ტყემალი).

Grapes are common. Georgia has a long history of wine production.

Oyster mushrooms grow wild in Georgia.

sheep milk, cow milk, cheese

Dishes

• tonis puri(თონის პური): flatbread baked in tone
• shotis puri(შოთის პური): long bread strip baked in tone
• khinkali(ხინკალი): dumpling, usually with meat filling
• ajika(აჯიკა): spicy chili dip
• pkhali(ფხალი): seasoned minced vegetable dish
• ajapsandali(აჯაფსანდალი): eggplant and other ingredients grilled or stewed together and sesoned
• nigvziani badrijani(ნიგვზიანი ბადრიჯანი): eggplant stuffed with walnut paste
• satsivi(საცივი): poultry or other ingredient in cold walnut sauce
• chakapuli(ჩაქაფული): lamb or sometimes beef or oyster mushroom stew seasoned with tarragon, cherry plum, wine, and herbs
• kharcho(ხარჩო): meat soup, usually made with cherry plum puree and walnut