Georgian cuisine

[user_]

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.

[user_]

Khinkali- King of Georgian cuisine.

This is a Georgin dumpling, which originated in the Georgian mountain regions of Pshavi, Mtiuleti and Khevsureti. Varieties of khinkali spread from there across different parts of the Caucasus.The fillings of khinkali vary with the area. The original recipe, the so-called khevsuruli, consisted of only minced meat (lamb or beef and pork mixed), onions, chili pepper, salt and cumin. However, the modern recipe used mostly especially in Georgian urban areas, the so-called kalakuri, uses herbs like parsley and cilantro (also called coriander).




Khinkali is eaten plain, or with ground black pepper. The meat filling is uncooked when the khinkali is assembled, so, when it is cooked, the juices of the meat are trapped inside the dumpling. To make khinkali juicier usually warm water or broth is added to the minced meat. The khinkali is typically consumed first by sucking the juices while taking the first bite, in order to prevent the dumpling from bursting. The top, where the pleats meet, is tough, and is not supposed to be eaten, but discarded to the plate so that those eating can count how many they have consumed.

Khinkali is good with beer.


How to eat.
quite sexy.

[Shah-Jehan]

What does "Khachapuri" mean in Georgian?

[user_]

Satsivi- literally means 'cold dish' in Georgian; also known as walnut sauce, is a food paste in Georgian cuisine made from hazelnuts or walnuts and is used in various recipes. The term satsivi is also used as a generic name for a variety of poultry, fish and vegetable appetizers made with the satsivi sauce.
I like fried chicken dipped in hazelnut sauce with pomegranates.




Hazelnut sauce also can be used with eggplant, spinach, beans, beets and combined with vinegar, onions, garlic, and herbs.

[user_]

What does "Khachapuri" mean in Georgian?

Cheese and bread.

[Shah-Jehan]

Cheese and bread.

Interesting, "puri" is also a word for bread in most Indo-Aryan languages derived from Sanskrit "Purika".

[user_]

Interesting, "puri" is also a word for bread in most Indo-Aryan languages derived from Sanskrit "Purika".

Yes, very interesting. Georgian cuisine is also influenced by India. We use many spices, probably this is because of Silk Road trading.



Kharcho is just fantastic in cold winter days. Amber in color and redolent of garlic, khmeli suneli (a Georgian five-spice blend), and cilantro, kharcho begins with chicken or beef, which is seasoned and tastic naftsuseared before it's tucked into a sauce enriched with walnuts and perked up by torn bits of sour tklapi. After a couple of hours, when the meat is infused with spice and falling off the bone, the kharcho is ladled into bowls and served alongside baskets of chewy shoti bread, a savory vehicle for any leftover juices.

[Root]

Gamarjoba, genac'vale!

[Autrigón]

Im hungry

[ariel]

Georgian cuisine is popular in israel lol