Georgian cuisine

Georgian cuisine is perhaps the most important landmark of the country. Since the traditional Georgian feast is already an inalienable element of the general culture of the people, the Georgian treat should correspond to this high level. And the Georgians tried to make their kitchen not only magically delicious, but also bright, original, exquisite, original and unforgettable. Therefore, Georgian cuisine absorbed the best culinary traditions of many peoples of Transcaucasia, as well as Asia and the Black Sea region.

Do you know what the Caucasian feast and cuisine is different from European? Correctly, for the majority of Caucasians, the feast is not just a meal, a feast for the Caucasians, including Georgians, is a wonderful occasion to talk with interesting people or discuss the latest news.

But this does not mean that the preparation of food in Georgia is not given due attention, on the contrary, Georgian cuisine is a dish that must be tried in our lives. Believe me, Georgian dishes are very tasty!

Snacks - herbs, sauces and cheeses

So, what is the GEORGIAN CUISINE? First of all, Georgian cuisine is famous all over the world for its APPETIZERS. In principle, these are self-sufficient full meals, just some of them are served cold. Do you think that it is easy to cook Georgian snacks, consisting mainly of greens? Far from it, only the chefs working on making the famous dishes from this wonderful kitchen know how difficult it all is! However, Georgian cuisine is complex, like any Caucasian, like, for example, Armenian or Azerbaijani.

Do you know how much the chef needs to make an effort to prepare the Johnjoli? It was a lot, but it seemed that it would take a little time and effort to prepare a usual snack from the greenery that "johnjoli" is! In general, this is one of the delicious snacks in Georgian cuisine. The main ingredient of this dish is herbs (basil, thyme, mint or coriander), which are collected only in one place - a small Georgian settlement of Lechkhum. Have you ever tried, such a dish of Georgian cuisine as "phal" - the same herbs, only cooked and seasoned with a wonderful nut sauce? No, do it!

By the way, sauces in Georgian cuisine deserve separate and numerous compliments! One of the remarkable features of sauces in the Georgian cuisine is that when they are cooked, only vegetable ingredients are used. One of the most popular ingredients for Georgian sauces are the same nuts, which are used in the preparation of such delicious sauces as "sezebeli" or "bazhe".

In addition to fragrant herbs and delicious sauces, Georgian cheeses are also used to prepare Georgian snack foods. Georgians love their cheese very much and often use it in their kitchen. However, the use of cheeses is somewhat specific; Because we are used to the fact that the cheese is served to the table, as a dessert, well, or in some cases, as a snack. Georgia also has cheese, served as a dessert and snack, but only in Georgia, and almost anywhere in the world, cheeses are often used as the main ingredients for cooking. For example, cheese is used in many Georgian pies. Virtually every region of Georgia has its own "version" of Georgian cheese. However, each kind of cheese is valued in its own way. For example, in the region of Imereti, soft cheese is prepared, seasoned with mint, and in the region of Teulety they make lamb cheese, which is prepared in small bags.

Snacks in Georgian cuisine are very tasty, varied and satisfying. They can easily eat, without even reaching the main course! Here are just a small part of the popular Georgian snacks: "satsivi" (snack from turkey), "lobio" (dishes from boiled beans that have several dozen variations in Georgian cuisine), "hashlama" (boiled meat flavored with herbs), "rachin »Ham and many other dishes. And it will also taste better if all this is washed down with real Georgian wine!


As we have already said, Georgian cuisine is very, very diverse! There are several types of "khachapuri" alone. "Khachapuri" is popular not only in Georgia, but also in the CIS countries. Moreover, many of us know Georgian cuisine only by "khachapuri"!

"Khachapuri" is not the same everywhere! For example, in Khevsursky khachapuri, in addition to cheese, grasses are also put, in Khachapuri Rachin, instead of cheese, beans are used, Ajarian khachapuri has nothing in common with Imeretian, because one of the main ingredients in its preparation is an egg, etc. In each Georgian region - its "khachapuri", however, like cheese. Therefore, be careful when choosing this or that "grade" of this Georgian pie!


So, with "khachapuri", we smoothly switched from snacks to main dishes of Georgian cuisine. For starters, let's talk about the Georgian BIG! For example, about the famous soup "hashi", which is eaten only in the morning. So do not even try to order it in the afternoon or, worse, in the evening. Soup "khashi" is prepared from beef shanks, rumen and abomasum. And what about the soup "men" - a dish of boiled half-marinated pork. Prepare it either from pork legs and tails, or from young meat pork, most often a pig. However, the real husband must necessarily combine both types of meat, each of which is prepared in a slightly different way from the other, after which they are combined in a dish. Oh, yes, we forgot to tell you about very popular soups in Georgia - "kharcho", "chihirtma" (mutton soup or, most often, poultry (chicken, turkey) on egg-sour basis), "bozbashi" (soup From lamb) and other dishes. However, you probably know how delicious they are, well, and if you do not know, we advise you to try these dishes! Meat dishes

It's no secret that in the Caucasus they know how to cook meat, but it's especially good for Georgians. In addition, there is a very large selection of meat dishes in the Georgian cuisine: "buglama" (dishes from seasoned mutton), "basturma" (roast beef fillet), "khinkali" (Georgian pelmeni), "kuchmachi" (dish from liver, heart , Light and even tongue), "chahokhbili" (dish of poultry meat, more often from chicken, less often from pheasant) and many other dishes. And also shish kebabs, cooked, practically from all kinds of meat - lamb, pork, and even from fish - sturgeon.


Borani - the second dish, which is a combination of separately cooked chicken type tapaka with a lot of stewed separately from poultry vegetables, poured matzoni. Since the vegetable part is the most basic in borany (and more is being spent on cooking it), very often the boran is called only this vegetable part. As a vegetable basis for boron, spinach, string beans and eggplants are used. Characteristic is also the use of a large number of spices.

With the traditional serving of the finished boron, the vegetables are divided into two equal parts, one is placed on the bottom of the plate, then the chicken is chopped into 8 to 10 pieces, topped with the second half of the vegetables, all are poured with matzoni and saffron infusion and sprinkled with cinnamon.


There are also "dumplings" in Georgia - "khinkali". Their main difference is the form: the dough with the inside stuffing is collected by small folds in the nodules and tightly fastened. Yes, and they eat khinkali usually with their hands, taking a knot.


Mchadi - a cake from corn flour, baked in pans on coals, and in urban conditions either on a plate or on a baking sheet in the oven. The best mchadi is baked in the stone pans ketsi. In this case, the dough for mchadi simply smears the kets on the bottom, and the top is closed with a heated sheet of tin, to which hot ash and coals are poured. Sometimes mchadi baked in clay ketsi, covering the top with another similar ketsi, which is sprinkled with ashes and coals. Baking in ketsi lasts about 1 hour. When baking on metal frying pans, the mugs are closed with a lid and baked first on one side, after which they turn and bake the other side, no longer covering the lid. The cooking time with this method is reduced by almost half, but the quality of the mchady deteriorates.

MCHADI is of two kinds - simple and with additives, which interfere directly in the dough. Such additives are most often grated Imeretin cheese and mashed potatoes, mixed with spicy greens.



And, finally, DESSERTS of Georgian cuisine. If you have not tried HUGE Georgian cakes, then you have lost a lot! And in the Georgian cuisine there are such delicacies as "churchella" and "pelamusha" - delicious sausages cooked during the harvesting period - "rtveli", from flour, sugar and grape juice.