Recipe for Georgian main courses. Georgian cuisine: national Georgian dishes. Eggplant salad with egg and pickled onions

No, friends, we are not turning into a culinary site. The thing is that, when talking about Georgia, it is simply impossible to ignore the topic of food or touch on it superficially: the food here is so amazing that it’s worth coming here just to eat.

This is another article about Georgian cuisine, this time - as many as 30 dishes that you must try. Read, take notes and be sure to come try.

1. Puri

It’s not for nothing that they say that bread is the head of everything. Georgian cuisine It starts with bread; bread is special here and is one of the main components of the diet. Puri is the most recognizable pastry in Georgia due to its shape - this bread cannot be confused with anything else.

Georgians bake bread in traditional clay ovens called tone. The fire burns at the bottom of the oven and heats its walls, onto which the Georgian baker “slaps” the flatbreads so that they are attached and baked upright.

2. Khachapuri

Georgian cheese bread or flatbread with cheese is another important component of Georgian cuisine. There are several versions of preparing khachapuri, which depend on the region. You need to try everything:

Imereti - round with cheese inside.

Megrelian - similar to Imeretian, but contains cheese and butter not only inside, but also outside.

Adjarian – boat-shaped khachapuri containing cheese, egg and butter.

Khachapuri on a skewer - cheese and dough are wound on a spit and cooked on a barbecue.

3. Nazuki

is a Georgian spiced bread that you can’t taste everywhere. It is also baked in tone, but is interesting because it has the aroma of cloves, cinnamon and contains raisins. This pastry is typical for the city of Surami. There are many small roadside bakeries where you can buy nazuki hot straight from the oven.

4. Chvishtari

Chvishtari is Georgian cornbread. They come from Svaneti. Inside there is chvishtari cheese, served with sauce.

5. Suluguni

Georgian cheese, similar in texture to mozzarella. It is salty, viscous, and separates into “strings.” It is eaten plain or added to various dishes (for example, khachapuri).

6. Nadugi

This is the original Georgian appetizer, consisting of fresh cottage cheese with a delicate creamy taste, wrapped in thin cheese Suluguni.

7. Jonjolie

A traditional Georgian appetizer, unprepossessing in appearance, but very interesting in taste. These are pickled flowers. A little reminiscent of sauerkraut and salted olives.

8. Salad

The word “salad” on the menu of Georgian cafes often refers to a salad made from cucumbers and tomatoes. Additional ingredients and dressing may vary depending on the establishment. The photo shows a salad of cucumbers and tomatoes with onions and walnuts. It also turns out very tasty with Kakhetian butter.

9. Georgian chicken salad

Another salad that often appears on the menu of most establishments is listed as qatmis salati. It is a simple chicken salad with onions, mayonnaise and spices.

10. Olivier or Russian potato salad

Olivier is considered a traditional dish of Russian cuisine here. This salad is quite popular and is served almost everywhere. But this is not the Olivier we are quite familiar with. Here it is prepared without sausage. And it is often confused with vinaigrette - ask the waiter what exactly Olivier is called in the establishment.

11. Badrijani

One of the most favorite snacks among tourists is eggplant rolls. The filling can be very varied, but always contains cheese and walnuts.

12. Phali

Pkhali – original snack in the form of flatbreads, the main ingredient can be almost any vegetable or herb, the most popular being beets and spinach. Served as a side dish meat dishes, How independent dish as a snack.

13. Dolma

This is a snack in the form of a rice and meat mass wrapped in cabbage or grape leaves. In Georgia it is traditionally served with garlic sauce from matsoni. Strictly speaking, this is a dish of Armenian cuisine, but in Georgia they love dolma and know how to cook it.

14. Khinkali

This is boiled meat in dough, reminiscent of dumplings. You should eat exclusively with your hands, holding them by the tails. In each region they are prepared differently and with different fillings. In Tbilisi, we recommend trying the city recipe with meat and herbs. If you are traveling along the Georgian military road, stop in the village of Pasanauri. It is considered the birthplace of khinkali and here they are excellent.

15. Chikhirtma

Unusual chicken soup, which includes meat, herbs, egg, flour and vinegar. If you’re not used to it, it may seem a little sour due to the vinegar, but overall the taste of the broth is rich and harmonious. If you had too much wine yesterday, chikhirtma will be your salvation.

16. Mtsvadi

Served with tkemali plum sauce or tomato satsebeli. As a rule, the meat is prepared without any marinade at all, but is generously flavored with onions and pomegranate seeds.

17. Fried potatoes

A classic side dish that can be ordered everywhere is - fried potatoes, which is served with tkemali sauce.

18. Lobio

A dish of beans with onions and herbs. Depending on the establishment, it may differ slightly in both composition and consistency. It is most often served in a small clay pot. Try drowning a pod in a pot hot pepper and eat lobio along with mchadi (corn tortilla).

19. Chashushuli

A traditional Georgian dish is veal stewed with onions and peppers.

20. Chakapuli

Again, meat stewed with herbs and spices. Lamb is used as meat, and sour plums, cilantro, tarragon, and white wine are used as additives.

21. Kharcho

Traditional Georgian first course with beef, can be served with or without rice. There are also vegetarian versions of kharcho with eggplant, zucchini, and walnuts. Be careful - kharcho is always very spicy dish.

22. Trout in pomegranate sauce

Whole trout is fried until crispy and served in a sweet or salty pomegranate sauce.

23. Matsoni

This is Georgian yogurt. It has a pleasant subtle taste and is served at room temperature. Also widely used in sauces and dressings.

24. Churchkhela

This is a dessert in the form of a string of nuts in thick caramelized grape syrup. It is sold on every corner, but do not buy churchkhela on the street - there it has dried out and absorbed all the delights of road dust. Buy in stores. Correct churchkhela is not hard, but stretchy, like nougat.

25. Chiri

Chiri is dried persimmon. This delicacy can be found in the same shops where they sell churchkhela. Sliced ​​persimmons are strung on threads and hung until completely dry for several weeks.

26. Borjomi

This is a popular mineral water not only in Georgia, but also far beyond its borders, which is extracted from the spring of the same name. You can buy it in any store and cafe, and also drink directly from the source if you find yourself in Borjomi.

27. Lemonade

If Georgians don't drink Borjomi, wine or beer, then they drink lemonade. There are many variations of lemonade here, it comes in different tastes and colors.

28. Waters of Lagidze

This is sparkling water with syrups that awakens warm nostalgia in tourists. There are many flavors: cherry, cream, lemon, pear, tarragon, grape, vanilla and even chocolate.

29. Traditional wine

Namely, made in qvevri (large clay jugs buried in the ground) according to traditional recipe, as our ancestors did eight thousand years ago. You will not taste such wine in any other country in the world, so take advantage of the moment - taste Georgian wines and take them home.

30. Chacha

Traditional grape vodka, which is made from leftover wine materials. Try chacha if you like strong alcoholic drinks. The main thing is to calculate your strength and do not mix with other alcohol.

This list is far from complete; there are many more delicious dishes in Georgian cuisine. When you find yourself in Georgia, eat everything and more - it’s better to gain a couple of extra pounds than to regret the missed opportunity to experience one of the most amazing cuisines in the world.

Based on materials from Katherine Belarmino and Romeo Belarmino.

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Georgian cuisine takes a well-deserved place on the culinary Olympus. Georgian recipes homo, lobio, kharcho, Chakhokhbili, chanohi and many others have been preparing for a long time outside of Georgia. In general, in modern Georgian cuisine, no one type of meat has a predominant importance. Popular recipes husbands, lamb canakhi, beef kharcho And Chakhokhbili from domestic chicken or turkey. Fish recipes occupy a relatively modest place in Georgia, and are distributed only in certain areas located near rivers. Majority vegetable dishes prepared from beans, eggplants, cabbage, cauliflower, beets, and tomatoes. Often in lobio recipes, the beans are seasoned with seasonings, which vary depending on the recipe. In other recipes, the composition of vegetables is changed, but the seasonings and sauces remain unchanged, for example, mkhali and borani.

There are 381 recipes in the "Georgian cuisine" section

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Eggplant salad with egg and pickled onions

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Meat with eggplants in Georgian style

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Lamb shashlik with eggplants

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Khachapuri in Adjara

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Chicken borani with beans

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Spicy green beans with egg

The recipe for spicy green beans with egg is one of the options for preparing lobio. Green bean pods are pre-cut into small pieces and lightly boiled in this form. The rest of the vegetables are sautéed, mixed with beans, poured over...

Eggplants fried with satsivi sauce

The recipe for fried eggplant appetizer with satsivi sauce is one of the most famous recipes in Georgian cuisine. The sauce is prepared from walnuts, chopping them together with garlic and spices. Eggplants according to this recipe are also suitable for the holiday table, because... their m...

Adjapsandal – Georgian vegetable stew

At first glance, the recipe for ajapsandal (aka ajapsandali) is no different from vegetable stew. It seems nothing special, but tasty, spicy, with a twist. Moreover, you can serve ajapsandal immediately, hot, but the next day, when the stew has brewed, nama...

Kuchmachi - Georgian chicken giblet appetizer

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Nazouk (puff pastry)

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In addition to one or another, each country is famous for its special, a cuisine unlike any other, which he is proud of, appreciates, loves and would not trade for anything in the world. So, Georgian cuisine is a symbiosis of goodies: successfully combined meat and vegetables, seasoned with a huge amount variety of spices.

Which ones are here? appetizing and satisfying flour products and sweets, and sauces, and cheeses! In general, we won’t torment you for long and will try not only to unite, but also to describe everything the most delicious National dishes Georgian cuisine.

Dishes of Georgian cuisine

Easy to Georgia it's impossible not to fall in love. Everyone who comes here once strives to visit this place at least once more. hospitable and “tasty” country. Men will be delighted with meat dishes, and women and children will appreciate the rich selection Georgian sweets. And even if you are inveterate vegetarian, dishes made from various vegetables will undoubtedly make you fall in love rich taste and unusual presentation.

“Here you can safely forget about your diet and just enjoy delicious food,” this is how our new colorful friend O. succinctly put it. It’s hard to imagine a better statement about the cuisine of this country. After all, almost all tourists cannot refuse such delicious dishes and gain a few extra pounds.

Snacks

Snacks in Georgia are presented wide choice of dishes. This includes various vegetable salads or plants with seasonings, both raw, stewed, boiled, fried and baked, and salted and even pickled. By choosing a specific sauce for them, you can try to create your own unique snack right on the spot (if you prefer to cook and eat at home).

Most Popular The following dishes are used:

• Badrijani(fried eggplants with nuts) - in Georgia, many delicacies are prepared with eggplants. They can be pre-fried and then rolled into a roll, stuffed with walnuts; prepare a stew in combination with other vegetables or serve fried and stewed. Blueberry lovers will definitely enjoy any of the listed dish options.

  Frankly speaking, we didn’t like the fried eggplants. Maybe they weren't cooked well, or maybe we expected too much from this dish.

• Lobio(beans) is a fairly popular product in Georgia. Possible various variations dishes from all types of beans that grow in the country. But the most popular dish is the one of the same name - lobio, cooked in a small clay pot. The composition of this dish, in addition to beans, necessarily includes dry red pepper and herbs.
• Pkhali- essentially this is an appetizer of boiled vegetables, spices and herbs, decorated with pomegranate seeds. Most often it is made with spinach or eggplant.
• Kaimagi- a prototype of the sour cream we are used to, but with its own bright taste and consistency close to thick cream. It is made from dairy products and is not only tasty, but also healthy. Georgians themselves use kaimagi with flatbreads from corn flour and cheese.
• Pickles- decoration of any Georgian table. They are prepared from almost any available vegetables and even from plant inflorescences (for johnjolie They use the buds of Colchian klekachka, a small tree that grows only in the Caucasus, collected in the spring). Pickles made from beans, green peppers and tomatoes are especially popular.
• Mushrooms on ketsi— champignons fried in a special clay frying pan and seasoned with pepper. The dish is brought in the same vessel in which it is prepared. In addition to mushrooms, the menu usually also includes suluguni cheese on ketsi.
• Kuchmachi- a tasty, although quite spicy, offal dish. Most often used chicken heart and liver, but sometimes also veal. Pomegranate seeds and fried onions are used as decoration.

First meal

The choice of first courses in Georgia for travelers will be, although small, but very delicious varied. Even though in each region the soup is prepared and served a little differently, we are sure that everyone will choose the most worthy option for themselves.

By the way, in the first courses It is not customary to add vegetables, so you don’t have to look for the usual potatoes or carrots. The soup still works thick, but by adding eggs or flour-based sauces to it. The first course must be served hot.

• Chikhirtma— hearty soup, usually prepared from chicken meat, corn flour, eggs, herbs and spices. The eggs in the dish dissolve completely without curdling due to their oxidation with a small amount of citric acid.
• Kharcho — thick soup made from beef with the addition of rice, seasonings, herbs, garlic and tkemali (dried plums). Sometimes kharcho is made from pork or lamb, but traditional meat it still counts as beef. The soup is often served very spicy.
• Hashi — rich soup, the consistency of which resembles diluted jellied meat. It takes quite a long time to cook (about 8 hours) from beef leg and offal. Hashi is served with garlic and herbs. Favorite hangover cure.

Second courses (main)

Since Georgia is mainly "meat country", fish dishes are not often found in restaurants and cannot be classified as national cuisine.

Let's list main or second dishes, familiar to Georgians:

• Ojakhuri- potatoes cooked and served in a ketsi (frying pan) with meat, herbs and seasonings. Very beautiful, tasty and hearty dish.
• Khinkali- the most famous dish in the world. In appearance and taste they resemble huge dumplings with a tail, sprinkled with black pepper. The filling can be very varied: from meat to vegetable. They eat khinkali with their hands, holding it by the tail. First, they take a bite and drink the juice, and then immediately begin the meal.
• Borano- a very high-calorie dish consisting of Adjarian cheese, butter, corn flour and eggs. It has an unusual taste.
• Mtsvadi(kebab) - prepared from different varieties meat. Usually the tenderloin is not pre-soaked.
• Satsivi— chicken stew in tandem with walnuts, sauce and seasonings.
• Chicken tabaka- chicken cooked under pressure (tapaka). Served with garlic and spices.
• Chakhokhbili- stewed meat stew. Most often it is prepared from pieces of chicken with garlic, herbs and seasonings.
• Ostry or chashushuli - a dish made from veal or beef. Prepared with tomatoes, herbs and garlic. Often very spicy.
• Kupaty — delicious sausages, essentially reminiscent of the familiar homemade sausage. First they are boiled (literally 1 minute), and then fried in a frying pan or coals.
• Chanakhi- a hearty dish consisting of stewed meat and vegetables. It is prepared in a clay pot.
• Chakapuli- young meat stewed in spices and herbs. Lamb is usually used.
• Chkmeruli — tender chicken with creamy garlic sauce, cooked on ketsi.
• Gomi- delicious corn porridge homogeneous consistency with melted suluguni cheese.
• Fried trout in pomegranate sauce— the sourness of the sauce gives a spicy taste to this dish.

Sauces

Sauces in Georgia are very tasty and interesting. They like to add them in many dishes for saturation. And many tourists, having tried and fallen in love with a certain sauce, even go home with a bottle of the newly created delicacy.

Basic of them:

• Bazhe- the king of all sauces. It is bazhe that Georgians serve on festive tables, bringing it to the consistency of sour cream. The sauce is prepared from a mixture of walnuts, spices and garlic. Ideal for meat and fish dishes.
• Adjika- Very spicy sauce, which uses red pepper, seasonings and garlic. This Georgian adjika tomatoes were never included.
• Tkemali- a hot and sour sauce that goes with almost everything. It is prepared from tkemali plums of the same name (cherry plum), various seasonings, herbs and garlic.
• Satsebeli- a delicious sweet and sour sauce, reminiscent of the familiar ketchup. It contains: tomatoes, Bell pepper and spices. Suitable for almost all dishes, especially meat and fish.

Flour dishes (baked goods)

Many tourists Georgia is associated with shish kebab, hot seasonings, various sauces, wine. And only when you get here, you understand - a real queen country is rightfully bakery. Delicious and aromatic khachapuri, hearty bread, pies with the most with different fillings...It all becomes integral part Georgia, winning the worldwide love of travelers.

Most Popular flour dishes:

• Shotis puri(bread) - very tasty, eaten quickly and unnoticed. Sold as a long flat cake with a round “pancake” in the center. It is baked in special large floor ovens called tone. Most appetizing when warm with the addition of cheese.
• Mchadi- small unleavened flatbreads made from corn flour. Locals like to eat them with cheese.
• Imeritinsky khachapuri- a round pancake with cheese inside.
• Megrelian khachapuri— differs from Imeritinsky by the presence of cheese on top of the flatbread.
• Adjarian khachapuri- the most beautiful and appetizing. Served in the form of an open boat, with cheese, egg and a piece of butter inside.
• Khachapuri on a spit— khachapuri with cheese, which is cooked and served on a skewer.
• Royal khachapuri- a huge khachapuri with cheese not only inside, but also outside.
• Penovani- the most popular type of khachapuri. It looks and tastes like a cheese puff.
• Achma- a hearty dish. Essentially the same puff pastry, but made from boiled layers of dough, which are spread with butter and cheese.
• Lobiani- boiled bean pie. Usually quite a spicy dish.
• Kubdari- a meat pie with the addition of spicy seasonings.
• Gurian pies— unusual dish, resembling a bagel. An egg and cheese are placed inside.

Read our separate article.

Cheeses

Cheeses in the country quite a bit of, and the most diverse. They all differ in taste, texture and cooking process. To the most popular worth mentioning:

• Imereti— It is customary to prepare khachapuri from it. Very tasty both on its own and in various dishes. Refers to lightly salted species.
• Suluguni- salty cheese, which is considered brine. It has a few eyes and an elastic consistency.
• Nadugi — curd with an incredibly delicate creamy taste. Often served in a thin suluguni envelope.

Dessert

How can we not remember Georgian desserts? Even those who don’t really like sweets will find something to pamper and surprise themselves here.

• Churchkhela- walnuts or hazelnuts strung on a string, generously doused with a mixture made from grapes, sugar, wheat and corn flour. There are different types and colors depending on the grape variety. Always a very tasty, sweet and unusual dessert.
• Gozinaki(kozinaki) - pieces of walnuts fried in honey.
• Pelamushi- prepared from grape juice and corn flour. Serve cooled and sprinkled with nuts.
• Baklava- a complex and painstaking dessert. It is made with thin layers of dough, which are coated with sweet syrup and nuts.
• Nazuki- big delicious bread with honey and raisins.
• Tklapi- a sweet and sour dessert, essentially a marshmallow that is dried in the sun.

If you are afraid to go to Russia because of the specific heat and spiciness of the dishes, we assure you: here you can find quite normal food(as a last resort, cook it yourself). In addition, in cafes and restaurants often listen to the wishes of customers, they make the food less hot or do not add any seasonings. In popular tourist places they obviously prepare what travelers are more accustomed to ( no pungency or fat). By the way, a huge amount of greenery in almost any dish - this is the norm for Georgia.

Trying all the national dishes of a country in one visit is quite difficult and almost impossible. You shouldn't order a lot of dishes if there are only two of you. After all, the portions in Georgia are really huge.

We advise you to pay attention, first of all, on flour. Of the brightest that we tried, we will separately highlight Adjarian khachapuri. It’s hearty and tasty easily can serve as breakfast for two. It's worth the pleasure 6 lari GEORGIAN GEL RATE:
6 lari = 1.99 euros;
6 lari = 2.28 dollars;
6 lari = 151.32 rubles;
6 lari = 63.84 hryvnia;
6 lari = 5.1 Belarusian rubles.
. We tried the most delicious Adjarian khachapuri in Batumi, in the “Retro” and “Tserodena” restaurants.

If you come to Georgia to enjoy local kebab, you will most likely be upset. Due to the fact that meat is usually do not pre-soak, it turns out dry and a little tough.

We tried many different kebabs, and came to a conclusion - the most delicious turned out to be pork from an Adjarian cafe near . The portion was worth 8 lari GEORGIAN GEL RATE:
8 lari = 2.65 euros;
8 lari = 3.04 dollars;
8 lari = 201.76 rubles;
8 lari = 85.12 hryvnia;
8 lari = 6.8 Belarusian rubles.
Exchange rates and prices may not be accurate.. If you don’t have the opportunity or desire to go on an excursion, try pork kebab in Batumi at the Sachashnike restaurant or in Tbilisi at the Mravaljamieri restaurant.

Of the soups, it turned out to be the most delicious chicken(chihirtma). At first, however, it was a little strange and unusual to eat soup without vegetables. The most delicious chikhirtma was served in 5 lari GEORGIAN GEL RATE:
5 lari = 1.66 euros;
5 lari = 1.9 dollars;
5 lari = 126.1 rubles;
5 lari = 53.2 hryvnia;
5 lari = 4.25 Belarusian rubles.
Exchange rates and prices may not be accurate.. Huge portion enough for two. It is best to try chikhirtma in the Tbilisi restaurants “Mravaljamieri” or “Maspindzelo”, and in Batumi in the “Bremen” restaurant.

Khinkali frankly speaking to us didn't like it. Either we ate them in the wrong place (not in the “khinkal houses”), or this dish was simply not ours. By the way, despite the fact that khinkali are considered big dumplings, in any cafe or restaurant you can choose them with: vegetable, cheese, curd, potato, etc. fillings. Their cost starts from 0.45 GEL GEORGIAN GEL RATE:
0.45 lari = 0.15 euros;
0.45 lari = 0.17 dollars;
0.45 lari = 11.35 rubles;
0.45 lari = 4.79 hryvnia;
0.45 lari = 0.38 Belarusian rubles.
Exchange rates and prices may not be accurate. per piece, but orders less than 5 are usually not accepted. Do you really want to try delicious khinkali- go to . Almost the only place where we ate normal meat khinkali was the village of Pasanauri.

But what we really liked was this ojakhuri. We ordered it often and in different places. He was almost everywhere perfectly tasty, with juicy pieces of meat. The cost per serving started from 7 lari GEORGIAN GEL RATE:
7 lari = 2.32 euros;
7 lari = 2.66 dollars;
7 lari = 176.54 rubles;
7 lari = 74.48 hryvnia;
7 lari = 5.95 Belarusian rubles.
Exchange rates and prices may not be accurate..

Imereti cheese, as we noticed, not only tourists, but also Georgians themselves love it very much. We advise you to try it too. Personally, we took this cheese and it turned out to be salty enough. As the owner of the apartment in which we lived in later said, in fact, it can be different. At her place we treated ourselves to practically unsalted Imeretian cheese.

We also definitely recommend trying it churchkhela(from 2 lari GEORGIAN GEL RATE:
2 lari = 0.66 euro;
2 lari = 0.76 dollars;
2 lari = 50.44 rubles;
2 lari = 21.28 hryvnia;
2 lari = 1.7 Belarusian rubles.
Exchange rates and prices may not be accurate.). This is an absolutely unique delicacy. does not look like similar to what can sometimes be found on store shelves in post-Soviet countries. Churchkhela in Georgia - popular dessert

There is hardly a person who has not heard about Georgian national cuisine at least once. Moreover, it is simply impossible to miss this amazing food. Having visited this country, it will be very difficult to try all the delicious dishes of Georgia, since their quantity is simply huge. In pursuit of tasting dishes, you will subsequently have to spend your free time for a couple of months in the gym, since it will be simply impossible to stop. Caucasian kitchen as usual, rich in herbs, nuts, spices and juicy meat prepared in various ways.

History of Georgian cuisine

There is an old legend. On the day of the creation of the world, God created different nations and called them together to distribute the land. All the peoples came, only the Georgians were missing. He also distributed lands, but the Georgians never showed up. Then he decided to see what they were doing. And I saw that they drank wine all day long and ate different dishes and they blessed him for these gifts. God liked this very much, and he gave the inhabitants of Georgia the land that he had kept for himself. And the soils of this land were so fertile that very delicious apples, pears, grapes, pomegranates, peaches and many types herbs. It is these fruits and herbs that are now an indispensable part of southern cuisine.

Georgian dishes

Everyone knows the famous Georgian dishes that are found at every step. These are khachapuri, khinkali, lobio, chakhokhbili. As well as kharcho soup, tkemali and satsebeli sauces. Each dish has its own history and unique recipe. Not only second and first courses became widespread, but also pastries, dozens of types of sauces, cheeses and famous sweet desserts. A wide range of Caucasian food represent cafes and restaurants. And if you are afraid to try Caucasian delicacies because of their pungency and spiciness, then ask the chef to make them less spicy. Chefs in good establishments always meet the needs of the client, and Georgian dishes can be served taking into account your preferences.

Features of national cuisine

Georgian cuisine has its own characteristics, like the cuisine of any other country. Fertile lands and a warm and gentle sun make the harvest rich, and the pastures full of lush grass for livestock. The main difference between Georgian dishes is the ideal combination of meat, vegetables and a certain amount of herbs and spices.

Unusual sauces are also often used for cooking, the main ingredients of which are homemade vegetables and herbs. Sometimes sauces are even prepared from fruits: grapes, plums, cherry plums and even pomegranates. Spicy herbs are added to add piquancy and improve taste.

Georgian national dishes

Georgian traditions include not only respect for elders, but also a reverent attitude in cooking. Since ancient times unique recipes passed from mother to daughter, from father to son. Thanks to this, today we enjoy national Georgian dishes. Wide range of possibilities in preparing meat dishes will turn an ordinary meat lover into a gourmet.

Georgian cuisine is rich not only in meat dishes. The traditional direction is Georgian pastries - the pride of Caucasian bakeries. What is there: meat pies, many types of khachapuri, sweet buns and a large selection of breads. The pride of ancient Caucasian bakeries lies in the fact that baking is done by hand without the use of machine labor, which makes the bread even richer and the buns sweeter.

To be more precise about the national dishes of Georgia, these are chacha (strong vodka) and churchkhela. It is these dishes that Georgia has patented and has every right to them.

Georgian recipes

Everyone can cook the most delicious Georgian dishes. To do this, use the Internet to search. It won’t be difficult to find recipes for Georgian cuisine with photos at home. Any search engine will give you thousands delicious recipes at your choice. Photos ready meals will let you understand how the food will look after cooking in the kitchen, and whether you like it appearance your family and friends. This is true in the case of baking. After all, it is not only the names and taste that attract this or that pastry. It is very important how tempting and desirable the food looks to try it.

We invite you to familiarize yourself with some of the culinary dishes of Georgian traditional cuisine, which look very temptingly delicious in the photo.

• Shotis puri bread is cooked in large long ovens - tone, which are placed directly on the floor. The bread is eaten quickly due to its airiness and taste. Prepared in the form of a flat cake approximately 30cm long. It is especially delicious when served hot with cheese sprinkled on it.

• - a classic bread flatbread made from dough with cheese inside; it is baked in almost every home.

• Megrelian khachapuri - the difference is that cheese is also sprinkled on the top of the flatbread.

• - the most delicious and appetizing look. The dough is prepared in the form of an open small boat, inside which a piece of butter, cheese and an egg are placed.

• Penovani is the most popular khachapuri in Russia. Represent puff pastry with cheese inside.

• Lobiani – flour layered cake, the layers of which are coated with cheese and butter. A very appetizing and satisfying southern dish.

• Kubdari is delicious and hearty pie with meat or minced meat. And also added in large quantities traditional spicy seasonings and herbs.

Such delicious recipes Georgian cuisine, especially if there are detailed photos, can be prepared by any housewife at home. It’s convenient that the ingredients for cooking are very affordable and simple and can be purchased at any store.

Caucasian cuisine menu

The Georgian menu is very varied. The meat, of which there is a lot, is perfectly complemented by fresh and vegetable stew. This tandem does not put as much strain on the stomach as if you had to eat meat separately. Vegetable fiber promotes digestion and good bowel function. In addition to the main dishes, the menu of Georgian cuisine also includes sweet desserts, which are already loved by many fans of Caucasian food.

Georgian Snickers or . A very tasty and filling dessert. Walnuts, hazelnuts or dried fruit are placed on a string and filled with sweet syrup. The syrup is made from grape juice - badagi. The result is a long, slightly chewy candy.

The Georgian cuisine menu offers hundreds of dishes for every discerning gourmet. Anyone will find their favorite food in this variety.

Simple and delicious recipes

There are descriptions of many on the Internet various recipes. Including simple and tasty Georgian dishes with photos. A little patience and you will have temptingly smelling cutlets or poultry stew on your table. We suggest you try to cook a traditional Georgian dish called Kharcho. This hearty soup will satisfy the taste of a meat lover and will diversify your dinner table. It is prepared from rice and fresh beef, with the addition of nuts, a lot of herbs and fresh vegetables. But the main highlight of this dish is its unique dressing. This puree made from tkemali gives the soup a special piquancy and brightness. It is served as both the first and second course, as it is very thick, rich and satisfying.

Kharcho recipe from Georgian chefs

To prepare you will need:

• beef tenderloin or ham – 400 gr.,
• carrots, bell peppers and tomatoes - 2 pcs.,
• potatoes - 3 pieces,
• rice - 1 glass,
• onions 2-3 heads,
• vegetable oil,
• tkemali puree,
• walnuts 100 gr.,
• spices,
• salt.

Cut and fry the meat vegetable oil in a frying pan or saucepan. Then every 5 minutes add alternately: onions, carrots, tomatoes, peppers. Stir constantly. Then reduce the heat and add rice, potatoes and water. Cook until the rice and potatoes are ready. Season with tkemali puree, nuts, herbs, salt and leave for another 5-7 minutes. And so aromatic soup Kharcho is ready. This is how simple and tasty dish using recipes with photos. Try to include this almost festive dish in your menu and your loved ones will thank you.

First Georgian dishes

In addition to the popular Kharcho soup, other recipes for the first course of Georgian cuisine are also in demand. Recipes that are becoming more and more popular in Russia every year. These are the famous and famous Hashi and Chikhirtma. Try adding these soups to your menu or diet.

Chikhirtma is a light but very satisfying soup. It is prepared from chicken meat, corn flour, eggs, spices and herbs. This soup is amazing because it does not contain any vegetable grounds and does not use potatoes or grains. The soup is thickened directly with flour and eggs are added. And so that they do not curl up and crumble, they are acidified with juice fresh lemon. For gourmets who are tired of heavy and fatty borscht, this soup can be a real feast.

The main features of Hashi soup are the type of soup itself, which looks like diluted jellied meat. This is, in fact, a kind of broth that is cooked for about 9 hours from a beef leg. Usually, it is seasoned with fragrant garlic and fresh herbs. A lot of Georgians use it as a hangover remedy after long feasts. Sometimes some vegetables are added to the soup for taste, red pepper or pickled cucumber.

The first courses of Georgian cuisine are served with herbs or sour cream. Or add chopped and fried eggplant. Variety of options, delicious and healthy soups a lot of.

Main courses of Georgian cuisine

Which Georgian doesn't like meat? The most famous Georgian dishes are prepared using meat. You can look at any Georgian table - it is literally bursting with meat snacks and dishes. The history of Georgian cuisine goes back more than one thousand years, and some main courses have become traditional not only in the Caucasus, but throughout the entire continent.

Let's list the second dishes that are familiar to Georgians:

One of the most common meat dishes in Georgia. They are somewhat reminiscent of ordinary Russian dumplings. They are also made with dough and a filling that can be both sweet and savory. Various options: minced lamb, assorted vegetables or even cheese - that's not yet full list possible fillings for khinkali. They are slightly larger in size than dumplings and first you bite into them to drink the juice, and only then eat them completely.

- so called vegetable stew with chicken with added seasonings and nuts. The peculiarity of satsivi is that it is served cold. Watch a video on how to prepare the Georgian dish satsivi or follow the suggested recipe:

• take the bird carcass and cook it in salted water with spices, cut it up,
• chop the nuts. Garlic and seasonings in food processor,
• fry the onion and mix with the nut mixture, add chicken broth to get the consistency of liquid sour cream,
• boil and add a little pomegranate juice,
• Pour chilled sauce over chicken meat.

This is how you can prepare an almost festive second course of Georgian cuisine quickly and without using expensive ingredients.

“To add some piquancy to satsivi, you can add homemade pickles: tomatoes, lecho or marinades.

Hot Georgian dishes

In the cold long winter I always want something meaty and always hot. Georgian cuisine is replete with such recipes. You can use them to set the table for a holiday. Or you can cook for every day and your food will become more varied.

One of these foods is. Used for cooking simple products, and to taste it can replace everyone’s favorite cutlets.

List of products for chakhokhbili:

• 500 g chicken,
• onion - 2pcs,
• sweet pepper - 2 pcs.,
• 4-6 tomatoes,
• seasonings (basil and suneli hops), garlic, butter, salt, hot pepper.
• description of cooking according to the advice of Georgian chefs:

• cut the chicken, wash and dry it,
• then brown in a frying pan on both sides, without oil,
• cut the onion and pepper into strips,
• fry the onion and lightly simmer the pepper, add everything to the meat,
• peel the tomato, cut it and add it to the meat,
• simmer under the lid for 35-45 minutes,
• add herbs and seasonings, salt and leave for another 5 minutes.
• Chakhokhbili ready

Chakhokhbili is served with beans, boiled potatoes or rice.

“To thicken the chakhokhbili, add flour sauce, made from flour and sunflower oil"

The best Georgian hot dishes have become widespread in Russian kitchens. In addition to chakhokhbili, housewives prefer to cook many other dishes. And unusual chakapuli, and very high-calorie borano, and mtsvadi - a type of kebab.

Georgian snacks

Cooking is also rich in various snacks. They are prepared from products that they grow themselves: vegetables, legumes, spices, nuts and dairy products.

Popular snacks:

Legumes are loved in Georgia and prepared everywhere. Lobio is prepared in clay pots with the addition of red pepper and a lot of herbs. It's somewhat similar to a regular one pea porridge, but more tender and piquant.

Another popular Georgian culinary delicacy is called Kaimagi. Reminiscent of yogurt or sour cream, has a peculiar, very bright and rich taste. Made from dairy products and served with flatbread and cheese. This dish is not only tasty, but also healthy.

One of the common snacks is. They are prepared from vegetables, a huge amount of herbs and a dozen seasonings. Very often used fresh tomatoes, bean pods and crispy green peppers.

Nowadays it is difficult to find an original recipe from Georgian chefs, since they have all undergone numerous changes. Everyone changes the recipe towards their own taste preferences. If you want to try real Georgian food, then be sure to visit this wonderful country. There you won’t be able to try every national dish, but you will definitely taste the most popular ones. It is better to try traditional dishes in their homeland and where it is prepared, following the original recipe.

If it is not possible for you to visit Georgia, then look for a real Georgian restaurant or cafe in your city. Be sure to make sure that the food is prepared according to original recipes, and that it is Georgians who prepare them. This is the only way you will truly enjoy the entire exquisite range of tastes of original Georgian cuisine.

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Traditional dishes of Georgian cuisine

Abkhazuri- sausages made from minced meat, “wrapped” in a fat mesh.

Abkhazuri at cafe “Racha”, Tbilisi

Adzhapsandali– stewed vegetables, always including potatoes and eggplants. An easy and uncomplicated dish to prepare, a kind of “Georgian fast food”, it is usually prepared in the summer, if there is no time or desire to cook something serious. A real salvation for vegetarians in predominantly meat-rich Georgia. In general, this is a separate question - why do vegetarians and teetotalers go to Georgia, depriving themselves of about half of the pleasures that it can provide with their dietary restrictions. But the fashion for vegetarianism is now very widespread in large cities, and among my friends there are more and more vegetarians or “almost vegetarians” every year. And these people also want to travel. So, ajapsandali and similar dishes will simply be a “lifeline” in the stormy culinary waves of “meat” Georgia.

Achma- Georgian “cheese lasagna”.

Kebab– a dish made from minced pork or lamb, salt and spices. The dish, although not Georgian, is so widely represented in all regions of Georgia that I decided to mention it in this article.

Georgian kebab is somewhat different from what is understood by this name in Turkey and Arab countries: in Georgia it is usually two long cutlets wrapped in thin pita bread. Kebab is usually served with satsebeli (spicy tomato sauce) or tkemali (wild plum sauce), as well as sliced ​​onions.

Kalmahi— although Georgia is predominantly a “meat” country, there are also signature fish dishes. And one of them is Kalmahi - a type of river trout.

The most delicious Kalmakhi is considered to be the one found in the Aragvi River, so it makes sense to try it while traveling around. Kalmahi is considered a delicacy and quite an expensive dish, especially the one caught in the river. In Tbilisi you can find Kalmakhs artificially bred in a pond for 7-10 GEL/kg live and 10-12 GEL apiece in a cafe/restaurant.

Kubdari- Svan meat pie, looks and tastes similar to Ossetian, but the dough is thinner and the filling is spicier. Very delicious thing, is on the menu of the Georgian restaurant chain Samikitno Machahela.

Kupaty— there are a myriad of different variations of this dish. Restaurants usually offer Kupaty in Megrelian And Kupaty in Imeretian style. Megrelian kupats are distinguished by the fact that they are made only from offal with the addition of a large amount of pepper and garlic. Kupaty in Imeretian style: sausages made of meat and offal with the addition of spices and pomegranate seeds.

Kuchmachi– fried or stewed offal, served on hot frying pan. The dish as a whole is “not for everybody” - for example, it’s too fatty for me.

Kuchmachi in Imeretian style

Pita- a completely integral part of the Georgian table. It is both food and the basis for many other dishes, and even utensils: since ancient times, shepherds in the mountains used lavash as a plate - they put food on lavash, wrapped it, and they got a new hearty and tasty dish.

Lobio- a bean dish. Along with khinkali and khachapuri, lobio is one of the symbols of Georgian cuisine. Red Lobio - not very good thick porridge made from red beans, served with pita bread.

Lobiani- one of the varieties of Georgian fast food, flatbread stuffed with red beans (lobio in Georgian). Also sometimes the menu comes across Lobiani in Adjara(looks like regular Adjarian khachapuri, but instead of cheese and eggs there are beans).

Lobio, lobiani, ajapsandali, pkhali and shilaplavi are the most common vegetarian dishes of traditional Georgian cuisine.

Matsoni – fermented milk product, tastes like kefir and has the consistency of sour cream. It is considered very useful tool for digestive problems. In addition, women willingly use matsoni as a cosmetic product. Megrelian matsoni is considered especially useful - it is made from buffalo milk, which makes the dish more fatty and nutritious.

Brains on ketsi- quite an unusual and tasty dish. Lamb brains baked with spices in the oven in a special stone frying pan “ketsi”.

Brains on ketsi

They taste much better than they look.

Ojakhuri- very tasty roast with potatoes. Prepared and served in a ketsi frying pan.

There are options with veal, pork and mushrooms.

Pkhali – salty snack from finely chopped spinach (such pkhali are called Spanish), eggplant, asparagus or beet tops. The dish is quite unusual, but very popular in Georgia. According to director Rezo Gabriadze, “phali is a special genre of food.”

Satsebeli- famous Georgian sauce, prepared using the juice of unripe grapes, nuts, and fruits. Indispensable for meat dishes.

Satsivi– peanut sauce, usually goes with meat or poultry. Essentially, these are pureed nuts mixed with broth, spices, vinegar (or other acidifying agent); The consistency is a thick paste. Used hot or cold. Stalin loved Satsivi very much, and he knew a lot about Georgian cuisine.

Svan salt ( svanuri marili) - This is salt mixed with various spices. For the first time, such a mixture appeared in the high mountainous part of Georgia, where, due to high humidity, salt was difficult to store and it melted. Salt was rare there and was very expensive. The highlanders figured out how to store it: mix it with spices, in which case the salt does not melt. In modern Georgian cuisine, Svan salt is added to hot dishes and salads, it gives them a “zest”.

Suluguni– Georgian white cheese. Goes as a stand-alone snack, as well as an ingredient for others traditional dishes Georgian cuisine, primarily khachapuri. The shape looks like a puff pastry. Imeretian suluguni is considered the healthiest, as it is prepared from fresh milk with maximum preservation of vitamins and minerals. In general, a feast or just lunch in Georgia is extremely rarely complete without cheese. Georgians themselves say: “cheese and bread are a good heart,” describing their minimally sufficient diet with this phrase. There are a huge number of varieties of cheese in Georgia - puff suluguni from Megrelia, and cottage cheese Imereti, and the sharp-smelling sheep “huda” of Tusheti. In some cafes and restaurants you can order “nadugi” - curd cheese with tarragon, wrapped in one layer of suluguni, and “gebzhaliya” - small cheese rolls with matsoni and mint sauce.

Tkemali— Georgian “signature” plum sauce, usually served in cafes and restaurants with meat dishes (kebabs, kebab, etc.). Main ingredients of the sauce - sour plum tkemali, garlic and herbs.

Thlapi- a dessert made from thickened grape juice in the form of thin sheets, very common in winemaking. The taste can be very different: from vigorously sour to sickly sweet.

Kharcho – Hot soup from beef.

Like khashi, it is considered more of a “winter” dish. In addition to the canonical kharcho, on the menu of Georgian restaurants you can find kharcho in Megrelian: This is not a soup, but a second course: pieces of meat in nut sauce. Both varieties of kharcho perfectly satisfy even the most brutal appetite.

Khachapuri- a dish from unleavened dough With cheese filling(usually suluguni), and the cheese in the filling is more like cottage cheese, and the dough is always soft. Khachapuri is a symbol of Georgian cuisine, along with khinkali and pkhali. In each region of Georgia, khachapuri is made differently: khachapuri in Imeretian style- this is an unleavened flatbread made from thin dough with cheese filling, khachapuri in Megrelian style- the same thing, but the cheese is not inside, but on top; Adjarian khachapuri or acharuli- this is a boat-shaped flatbread stuffed with cheese, into which it is broken before serving. a raw egg and add a piece of butter. The egg, cheese and butter are mixed and eaten, tearing off pieces from the flatbread and dipping it into the resulting mush.

Khachapuri in Adjarian style in Batumi

Is there some more khachapuri in Khevsur style- inside, besides the cheese, there are also greens, and khachapuri in Kakhetian style, that is, on a spit.

In addition, there are various variations with fillings: for example, Adjarian khachapuri with meat and beans, “acharuli” khachapuri with vegetables, khachapuri with stewed mushrooms. Restaurant menus also include baroma (it looks like Adjarian khachapuri, but the filling is cheese with bell pepper), Adjarian khachapuri with veal stew and chili, with stewed chicken and tomatoes, with ajapsandali, with spinach.

Hashi (hash)– as opposed to ajapsandali, the dish is predominantly winter, the soup is very rich broth from beef legs - boiled until the meat is completely separated from the bones.

In winter, it warms well and satisfies hunger, and is also considered an excellent hangover cure. In addition, it helps with joint pain and fractures. Khash is also very common in neighboring Armenia; While in Yerevan, I came across this recipe for “Armenian khash”: beef legs are soaked in water for 2-3 days (the water is changed periodically), then the soaked legs are put on low heat and cooked for several hours until the meat begins to separate from the bones , after which the bones are thrown away. The broth is not salted during the cooking process - khash is served unsalted, and consumers salt it themselves to taste. We take pita bread, garlic, radishes and vodka (yes, from the recipe, as well as from the song, “you can’t throw away the words”), pour the broth into a plate and add garlic and boiled meat. We tear off pieces from the pita bread and dip them into the broth; We wash this whole thing down with vodka and snack on radishes. Armenians eat khash - attention! - early in the morning. I can imagine how someone had breakfast with khash with garlic and vodka and went to work in the office :-))

Khinkali– large Georgian “dumplings with legs”. But, unlike dumplings, real khinkali necessarily contain broth.

They eat them like this: they take them by the leg, bite them and drink the broth, then eat the rest (except for the leg - it is not customary to eat it). On the menu of cafes and restaurants, khinkali come with the most various fillings(potatoes, mushrooms), but only khinkali with meat are considered real. Traditionally, khinkali in Georgia are sculpted by men - because they are very tight dough. Khinkali should contain about 30 folds and is molded so that the most valuable thing - the broth - does not spread.

Chakapuli– stewed meat with herbs (according to the canon, this is lamb, but the situation with lamb in Georgia is not the most rosy - see “kebab/mtsvadi”). Chakapuli is found in Georgian cuisine in two forms - as a main course and as a soup:

Chakapuli

According to the recipe, chakapuli usually contains tarragon (tarragon), which gives the dish a very unusual taste.

Chakhokhbili- a well-known Georgian chicken dish in tomato sauce with the addition of spices and garlic (by the way, chakhokhbili was originally prepared only from pheasant meat).

Chakhokhbili

Chashushuli- a national Georgian dish of beef or veal meat cooked in tomato. The name translated from Georgian means “spicy”.

Beef chashushuli at Zakhar Zakharych, Tbilisi

Chikhirtma– rich, thick and aromatic chicken or meat broth with the addition of raw eggs.

Chikhirtma (actually the soup is white, they just piled greens on top)

Chkmeruli— the name of the dish comes from the village of Chkmeri, in the mountainous region of Racha in northern Georgia. Chkmeruli is chicken fried in a stone frying pan “ketsi” and served in a very tasty cream sauce with garlic.