- Khachapuri: Khachapuri is a staple in Georgian cuisine. Imeruli Khachapuri is a round bread filled with a mix of sulguni and other cheeses, and sometimes topped with an egg. Adjaruli Khachapuri is boat-shaped and has a raw egg cracked onto the cheese-filled center before being baked. Megruli Khachapuri has a cheese-filled crust and is often topped with more cheese and butter.
- Khinkali: These are Georgian dumplings with a distinctive pleated top. The filling typically consists of a mixture of minced meat (beef, pork, or both), onions, herbs, and spices. Khinkali are traditionally eaten by holding the top, taking a bite to release the steam, and then sipping the flavorful broth before eating the rest.
- Satsivi: Satsivi is a sauce made with ground walnuts, garlic, spices, and sometimes pomegranate juice. It’s served cold and often accompanies poached or boiled poultry, like chicken or turkey. The sauce is thick and rich, with a nutty flavor.
- Badrijani Nigvzit: These are fried eggplant slices that are often marinated in a garlic and vinegar mixture before being stuffed with a filling made from ground walnuts, garlic, and sometimes pomegranate seeds.
- Chakhokhbili: Chakhokhbili is a tomato-based stew made with chicken, onions, and a variety of herbs and spices such as cilantro and tarragon. It’s a comforting and flavorful dish with a slightly tangy taste.
- Lobio: Lobio is a hearty bean dish made from cooked red kidney beans. It’s flavored with a mixture of herbs, spices, and often includes walnuts, onions, and garlic.
- Mtsvadi: Mtsvadi consists of skewered and grilled meat, which is usually marinated with onions, vinegar, and various spices before being cooked over an open flame. It’s a popular dish at Georgian feasts.
- Pkhali: Pkhali is a colorful dish made from finely chopped vegetables (such as spinach, beets, or beans) mixed with ground walnuts, herbs, and spices. The mixture is often shaped into small patties.
- Churchkhela: Churchkhela is a unique Georgian candy made by repeatedly dipping strings of nuts (walnuts, hazelnuts, or almonds) into a mixture of grape or fruit juice and flour. The candy is then hung to dry and harden.
- Ajika: Ajika is a spicy and flavorful condiment made from red pepper flakes, garlic, herbs, and various spices. It can be used as a dip or spread to add heat and flavor to dishes.
- Kharcho: Kharcho is a hearty soup with a base of beef or other meats, rice, and walnuts. The soup is flavored with tklapi (sour plum purée) and a blend of spices that give it a distinctive taste.
- Gozinaki: Gozinaki is a sweet treat made by mixing nuts (often walnuts) with honey and then pressing the mixture into a flat shape before cutting it into pieces. It’s a popular confection, especially during holidays.
- Kubdari: Kubdari is a savory pie filled with minced meat (usually beef or pork), onions, and spices. The dough is often made with yogurt, which gives it a unique flavor and texture.
These dishes collectively showcase the rich culinary heritage of Georgia, where fresh ingredients, bold flavors, and unique techniques come together to create a delightful gastronomic experience.
