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The Georgian cuisine is unique to the country, but also carries some influences from other European and Asian culinary traditions. Each historical province of Georgia has its own distinct culinary tradition, with variations such as Megrelian, Kakhetian, and Imeretian cuisines. Rich with meat dishes, the Georgian cuisine also offers a variety of vegetarian dishes.
Georgian cuisine is quite simple and heavy to survive cold winters in Caucasus.
In lowlands more light and used many spices.
Lets start. The Queen of Georgian cuisine-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 which is ripped off and used to dip in the cheese. The filling contains cheese (fresh or aged, most commonly sulguni), eggs and other ingredients.
According to a 2009 survey, 88% of Georgians prefer khachapuri to pizza. It is more popular among men and older people. As a Georgian staple food, the price of making khachapuri is used as a measure of inflation in different Georgian cities by the Khachapuri index, developed by the International School of Economics at Tbilisi State University.
There are several distinctive types of khachapuri in Georgian food from different regions of Georgia:
Imeretian (Imeruli) khachapuri, which is circular and probably the most common type.
Adjarian (Acharuli/Adjaruli) khachapuri, in which the dough is formed into an open boat shape and the hot pie is topped with a raw egg and a pat of butter before serving.
Megrelian (Megruli) khachapuri, similar to Imeritian but with more extra cheese added on top.
Khachapuri became very popular in soviet countries and is moving together with pizza.
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