Georgian cuisine and food

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About Georgian cuisine

Georgian cuisine is varied and characterised by regional differences, particularly between western and eastern Georgia. While western Georgians prefer spicy dishes, eastern Georgians tend to prefer milder flavours.

Another difference is in the choice of meat: Western Georgians traditionally prefer pork, while Eastern Georgians tend to prefer beef or lamb. A special feature of Georgian cuisine is the table leader or tamada.

The ‘supra’, also known as ‘keipi’, a festive table at which a ‘table master’ or ‘tamada’ presides over the proceedings, is of particular importance in Georgian society. The Tamada says toasts and even chooses a deputy to keep an overview. These toasts are meant seriously and are respected and repeated by everyone at the table. Sometimes the toasts vary, as the Tamada has the opportunity to introduce new ideas.

The toasts often refer to the guests present, their family members, the deceased, the country of Georgia and its past. A tamada who only thinks about drinking and is spiritless does not fit this tradition. Because of such rituals, a supra often lasts several hours, which is perceived as appropriate and important by everyone involved. The more important the occasion or the guests, the more traditional the dishes. The hosts show their generosity by serving plenty of food.

The table is set in three layers:

Starters

The starters often consist of a salad of cucumbers and tomatoes with walnut paste, aubergines with walnuts or ‘pchali’, cooked spinach and other vegetables with various spices.

Main dishes

The most popular main dishes include Mzvadi, grilled pork or veal, Chinkali, dumplings with a meat filling, Chatschapuri, a cheese bread, chicken with a walnut sauce called Satsivi, mushrooms with Sulguni cheese and corn bread.

Dessert

The most famous Georgian dessert is ‘Churschgela’, in which hazelnut or walnut kernels are threaded onto a string and dipped into ‘Pelamushi’. The nuts are dipped into Pelamushi until a thin layer has formed around them.

Pelamushi is a mixture of corn and wheat flour cooked with grape juice. Pelamushi or ‘Tatara’ has the consistency of a pudding after cooling and is also used as a dessert.

Another popular dessert in Georgia is ‘Gozinaki’, a mixture of walnuts and boiled honey.

The most famous Georgian dishes

Khinkali

Khinkali are Georgian dumplings with various fillings such as meat, cheese or mushrooms. The dumplings are traditionally shaped by hand and have a characteristic, moist filling that is used when eating to carefully take the first bite to avoid the juice inside. The dish is considered the queen of Georgian cuisine.

Kubdari

Kubdari is a savoury Georgian meat pie, often filled with beef or lamb. The meat is seasoned with various spices, such as cumin, paprika and coriander. Kubdari has a firm dough casing and is usually baked or grilled.

Khachapuri

Khachapuri is a traditional Georgian cheese bread that is prepared in different forms in different regions of Georgia. It consists of a yeast dough filled with a filling of melted cheese, usually Sulguni or Imeretian. Sometimes an egg is placed in the centre of the khachapuri, which is cooked during baking or grilling.

Satsivi

Satsivi is a traditional Georgian sauce made from ground walnuts, garlic, spices and sometimes onions. It is often served with poultry such as chicken or turkey and gives the dishes a rich, nutty flavour.

Shashlik

Shashlik is a type of grilled meat skewer that consists of pieces of pork, lamb or beef. The pieces of meat are usually marinated and then grilled on skewers over charcoal, which gives them a spicy and smoky flavour.

Bean Soup

Georgian bean soup is a hearty dish that is often made with red beans. It often also contains vegetables such as carrots, onions, garlic and sometimes meat or bacon, which gives the soup a rich flavour.

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