Traditional Georgian food: 10 must-try Georgian dishes

Traditional Georgian food: 10 must-try Georgian dishes

The national cuisine of Georgia is one of the main attractions of the country.

The national cuisine of Georgia is one of the main attractions of the country. The dishes here are so delicious, mouth-watering, and varied that hardly anyone can remain indifferent.

General information about Georgian cuisine:

One of the main characteristics of national cuisine in Georgia is the contrast of savory and spicy.

In Georgian cuisine, you can notice a wide use of walnuts, as well as greens, both fresh and dried (coriander, basil, tarragon, chaber). Walnuts are added to seasonings, sauces, meat soups, pastries.

Traditionally, the national cuisine of Georgia can be divided into western and eastern. The first one was historically influenced by Turkey. Here they mostly prefer meat dishes made of poultry, chicken, and turkey. And like bread, they use corn tortillas - mchadi, which go well with the national cheese - suluguni. Western Georgia is also known for its non-spicy sweet cheeses - suluguni and Imereti.

Learn more about tours in Georgia: Tours in Georgia

Eastern cuisine was influenced by Iran. Here, unlike in the West, meat dishes made of beef and lamb are more common. Wheat flour is used for making bread. Of the cheeses, this part of the country is known for such salty, spicy varieties as Kobi, Tushisnki, and Georgian.

Stretching across the Silk Road between Asia and Europe, the fusion of Mediterranean and Central Asian influences, combined with Turkish and Persian flavors results in a winning combination.

Suggested for reading: Treatment and resorts in Georgia

What to eat in Georgia, if you are planning a trip here? 10 must-try Georgian dishes.

1.Khachapuri

Khachapuri is a traditional Georgian dish of cheese-filled bread. The bread is leavened and allowed to rise and is shaped in various ways, usually with cheese in the middle and a crust that is ripped off and used to dip in the cheese. The filling contains cheese (fresh or aged, most commonly sulguni), eggs, and other ingredients.

2. Khinkali

Beautifully twisted knobs of dough, khinkali are typically stuffed with meat and spices, and then served boiled or steamed. The trick with khinkali is to eat them without making a mess or spilling the hot broth inside all over you. How to eat khinkali: sprinkle with black pepper, grab the dumpling by the handle, and turn upside down. Take small bites from the side, slurping some broth as you go.

Although traditional khinkali typically features meat, vegetarian khinkali featuring fillings of mushroom and cheese/curd are often available if you ask for them.

3. Satsivi

Chicken (or turkey) served with a thick sauce of walnut, garlic, spices, and herbs. Considered a winter dish (“sivi” implies cold in Georgian), satsivi is usually eaten around the Christmas holiday and the New Year.

4. Lobio (Bean Soup)

A cross between bean soup and refried beans. The consistency and taste of lobio vary widely. For full effect, the traditional way to eat lobio is with a round of mchadi, Georgian cornbread.

5. Churchkhela

This unique Georgian sweet is made from grape juice and flour. There are different kinds: with walnuts and hazelnuts, wheat or corn flour, with sour saperavi. History testifies that Georgian warriors used to take this delicacy with them on the road, because it is very nutritious and does not spoil on the way, preserving all the vitamins.

6. Mtsvadi

Also known as meat skewers or shashlik, mtsvadi are found everywhere! Fire-roasted chunks of salted pork, mutton, or veal. Often served with fresh sliced onions and bread, this is some of the best-barbequed meat we’ve eaten anywhere.

7. Gozinaki

A traditional Georgian dessert with a crunchy texture. It’s prepared by caramelizing nuts such as walnuts, almonds, and hazelnuts in honey.

8. Chihirtma.

A thick chicken soup made without vegetables with egg and flour dressing. On the one hand, this first dish is considered very light, but on the other hand, it is very hearty because of the addition of flour. The sourness from the lemon will give the soup a special flavor.

9. Kharcho

Native to Samegrelo in Western Georgian. Kharcho is typically made with beef, plum puree, and ground walnuts, which gives the sauce a complex sweet-and-sour taste and a beautiful nutty texture.

10. Chahohbili

Chicken stew is one of the most common dishes of Georgian national cuisine. According to legend, a lady once had to cook pheasant, but as luck would have it, there was neither oil nor any fat in the house. Then an enterprising hostess fried the meat "dry" adding spices and stewing in tomato sauce. This is how this dish first appeared.

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