Georgia is a nation encircled by the Caucasus Mountains that offers breathtaking vistas and delectable food. If you are unsure if it is worthwhile to taste Georgian traditional food, this blog will convince you to do so. I’ve developed a list of Must-Try Dishes in Georgia, which you can see below. Bon Appétit!
Khinkali
Khinkali is Georgia’s most well-known and important cuisine. It’s basically a big soup dumpling filled with meat and spices. It is traditionally cooked with beef, hog, and lamb, but for vegetarians, there is Khinkali with potatoes, mushrooms, or cheese. It is critical to understand how to consume Khinkali correctly. To begin, grasp the ‘crown’ of the Khinkali in one hand and elevate the bottom section with the other, so it’s upside down. Drink the tasty liquid inside the Khinkali by slowly biting a tiny hole in it. Then take a nibble and enjoy the rest!
The traditional Khachapuri
The traditional Khachapuri, one of Georgian cuisine’s most distinctive and famous dishes, has been designated as Georgia’s Intangible Cultural Heritage. Khachapuri is traditionally made with eggs, flour, and cheese. Cheese-filled bread is indeed beloved all over the world, and Khachapuri finds a warm place in the hearts of any nation. Khachapuri comes in a variety of varieties, including Adjarian, Megrelian, Imeretian, Gurian, and others.
Chakapuli
Chakapuli is a popular Georgian stew made with beef or lamb meat, sour plums, spring onions, green peppers, white wine, herbs, and seasonings including tarragon, coriander, garlic, and salt. It is traditionally made between May and mid-summer when the sour plums are still unripe. Chakapuli is eaten during Orthodox Easter and is best served hot with bread.
Chakhokhbili
Chakhokhbili is a Georgian chicken dish that is simmered in a delicious sauce seasoned with adjika and fresh herbs such as coriander. It’s a fantastic example of Georgian cuisine, where fresh meets robust to create a mixture of incredible flavors and brilliant colors. Chicken is cooked with fried onions and ripe tomatoes, as well as fresh herbs, garlic, and a dash of Georgian spices, to make this meal genuinely Georgian. So, if you appreciate spicy cuisine, you will undoubtedly enjoy Chakhokhbili.
Lobiani
Lobiani is a traditional Georgian bread flavored with parsley, coriander, black pepper, and Georgian spices and filled with mashed kidney beans. Flour, yeast, salt, and water make up the dough. Rachuli Lobiani is another type of bread that is baked with bacon. The Georgian term for beans is Lobio, which is why it is called Lobiani, and most Georgians cook it on December 17th, St. Barbare’s Day. So it’s a good idea to try Lobiani as well.
Satsivi
Satsivi, often known as chicken (or turkey) in walnut sauce, is a cold dish. Satsivi is traditionally made with walnuts, water, garlic, a blend of dry herbs, vinegar, cayenne pepper, and salt to taste. It is one of the most essential and well-known New Year’s dishes, and it is always served cold, directly from the fridge, even in the winter. Satsivi has a particular position on every trip, and I am confident you will like it.
Churchkhela
Churchkhela is a traditional Georgian dish served in the autumn when the main components, grapes and nuts, are gathered. It is true that Georgian troops used to devour them before going to fight. Grape juice, maize flour, and almonds are the major materials used to make a smooth thickened mass (or walnuts). In 2015, the traditional technology of churchkhela in the Kakheti area was placed on Georgia’s list of Intangible Cultural Heritage. It provides health advantages, is 100% natural, and is an exceptionally tasty snack. As a result, don’t forget to give it a shot.
