Learn the secrets of Georgian cooking and prepare authentic Georgian food at home. Delicious dishes from the ancient country of Georgia, justly famous for its cuisine, delight the most sophisticated palate today. Famous for:
khachapuri - cheese breads
khinkali - large dumplings filled with meat, potatoes, or cheese
satsivi - chicken in walnut sauce, spicy beef and walnut
kharcho - beef soup with ground walnuts and spices
tabaka - tender and crispy chicken
chakhapuli - stew made with lamb and tarragon
chakhokhbili - chicken stew in tomato sauce with fresh herbs
pkhali - vegetable dishes with ground walnuts
Walnuts, garlic, spices, cheese, vinegar, fresh and ground hot chili pepper, and a variety of fresh herbs are the foundation of Georgian cuisine. The mouthwatering, vibrant character of Georgian food comes from skillfully combining fresh herbs, such as cilantro, parsley, basil, tarragon, and dill, and spices, like Blue fenugreek, marigold, and coriander.
Georgian cooks have long recognized the unique nutritional value of walnuts, along with their cooking oil properties. In many dishes walnuts replaced the use of vegetable cooking oil, which makes Georgian food a true delight for vegetarians and vegans. Walnuts are also used for stews and delicious sauces, as well as for authentic Georgian desserts such as churchkhela.
Georgian cuisine also offers plenty for meat lovers. Georgians enjoy all varieties of meat, including beef, veal, pork and lamb. Mouth-watering mtsvadi or shishkebab is a ubiquitous part of any Georgian menu. There are various aromatic and flavorful stew dishes made with all types of meats that include various seasonal herbs and spices.
A critically important element of Georgian cuisine is the uniqueness of its sauces and condiments which create distinct flavors. Sauces and condiments are usually made from combinations of vegetables, walnuts, fruit and berries. Most of them are tart flavored sauces, which Georgians prefer. Hot sauces include the sour plum sauce, tkemali, a salsa-type condiment made of tomatoes and satsebeli, and the condiment made of red hot chili peppers, ajika. Puri bread baked in cylindrical clay tone ovens is a Georgian art form and is indispensable at the Georgian table.
Certainly, no Georgian table is complete without seasonal fresh greens that enrich food with vitamins and minerals. The presence of fresh herbs well washed, dried, and spread on a large platter with whole tomatoes, cucumbers and radishes gives a traditional Georgian touch to the table. Fresh green favorites such as watercress salad, tarragon, chives, parsley, opal basil and green onions are usually eaten with a variety of pungent cheese.
The diversity of Georgia’s climate zones is influenced by the Black Sea, the Caucasus Mountains and fertile agricultural lands and waterways. This diversity of landscapes and climate zones led to distinct regional specialties. The eastern region of Georgia, which has a temperate climate, is known for less spicy dishes with a strong emphasis on meat dishes, wheat bread, and some of the best wine and brandy in Georgia. Meanwhile, the provinces in the western part of Georgia, which has a subtropical climate, are known for much spicier dishes.
Georgians have high preference for good quality seasonal food. Instinctively locavore, Georgians have special dishes for each season. They eat chakhapuli, a famous lamb stew, in spring and enjoy the beloved tomato and cucumber salad in late summer when the juiciest and most delectable tomatoes are in season.
Wine is the national drink, and it has always been a core element of the Georgian table. According to some archaeological sources, Georgians cultivated grapes in the ancient land of Colchis as early as 7,000 B.C. Grapes and grape products have become a very important part of the culture. Georgians eat grapes, make wine and also produce other gustatory delights such as pelamushi, a dessert made of concentrated grape juice and flour, and churchkela, a popular candle-shaped dessert made from walnuts threaded on a string and dipped in grape juice. All of these dishes are filled with Georgian hospitality!