Georgia is a little country with a big history, great nature and some beautiful historical monuments. If Georgia wouldn’t have that, it would still be famous by its unique cuisine which consists in simple ingredients. Connoisseurs count up to 300 types of dishes in Georgia’s cuisine.
An unaltered part in the cuisine is the flavoring. Flavors
can be used separately or combined as one, like Svan salt that is used in
almost every Georgian dish. In winter for Svanetia it was very difficult to get
food so Georgians need to use salt so that they can mix flavors up. They
combine: Uzho-suneli
(fenugreek), Imeretian saffron, coriander, hot pepper, salt, cumin, dill and
garlic.
Georgian cuisine is a
common name. The cuisine varies from region to region. Georgia is divided into
Western and Eastern regions. The Eastern regions’ cuisine is made up
characteristically by: meat dishes (pig, lamb, beef). In the West, people prefer
vegetables and birds not fish dishes or desserts.
There are: Khahetian,
Imeretian, Ajarian, Megrelian and Rachian cuisine. In each region there are
varieties of cooking. For example: in Imereti people make hachapauri and put
cheese inside. In Samegrelo cheese is on hachapuri. In Ajaria the base of dough
is baked in the form of a boat and in center there are eggs cheese and butter.
1. Khahetian
cuisine
This region is famous for its meat dishes. The king of this region
cuisine is the barbecue but the hashlama is also famous. This is prepared by cooking
boiled meat and eating with hands. With this dish Khahetian people drink their
wine. One dish which is also very interesting is chaqafuli. The meat is boiling
with tarhun and also with alucha or tkemali. Most important in this dish is
white wine while meat is boiling.
2. Imertian cuisine
In this region people
prefer vegetables and herbs. The most interesting dish here is the big and
famous Pahli.
It is prepared from
beet tops, spinach, leeks, cabbage. And also put in spices and nuts. People in
Imereti prefer chicken. Chicken cooked in many ways (fried, stewed, and various
spicy sauces). It’s difficult to imagine Imereti without beans (lobio). Use as
a string bean, quite green and ripe fruits.
3. Megrelian cuisine
The Megrelian cuisine
is the most hot cuisine. The region is below sea level and the place is marshy.
People use hot peppers as medicine. Another good fueling is nuts that go on
meat and vegetables. Megrelian people love meat. The most important dish is Gomi. It’s made by
using Corn flour and is served hot. Afterwards they put pieces of suluguni
cheese in it.
4. Ajarian cuisine
People from Ajaria
love Mchadi. It is little bread that is cooked with corn flour. People also
love Borano. It is cooked with home-made cream cheese and adjara cheese. A colorful
dish of Adjara cuisine is the synori. It’s made by Rolled into roulets of thin,
crispy layers of dough. It is prepared with Homemade cottage cheese, melted
butter and garlic seasoning.
5. Rachian
cuisine
The most famous dish
is Lori, specially prepared ham. In this, Pork is salted, and then smoked for a
long time, suspended on a hook in the chimney. Fry Lori, boil and add beans
(lobio) and just eat it. The main pride of this region is Khvanchkara wine. Only there, on a small plot of land grow
grapes of a special kind. Sweets are mostly made from grape juice. Add the nuts and corn flour in sweets along
with the dry fruits.
Another important
part in Georgian food is drinks. At the moment, there are several brands of
mineral water in the country - the most famous is Borjomi and naturally, the
head of all feasts is wine. There are Red, white, pink, dry, semi-dry, sweet,
semisweet from different regions of Georgia.
Georgian wine is a national pride. It is diverse, to taste, color, and strength.
It is an incredible drink that evokes a
different range of feelings, creating a warm atmosphere at the table, revealing
the soul and character of the country.
*Guest Blog Post by: Nikoloz Bochorishvili
Georgia
Compas Tour
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