Georgian Cuisine Information
Georgian cuisine refers to the cooking styles and dishes with origins in the nation of Georgia and prepared by Georgian people around the world. The Georgian cuisine is specific to the country, but also contains some influences from other European culinary traditions, as well as those of the surrounding Western Asia. The cuisine offers a variety of dishes with various herbs and spices. Each historical province of Georgia has its own distinct culinary tradition, such as Megrelian, Kakhetian, and Imeretian cuisines. In addition to various meat dishes, Georgian cuisine also offers a variety of vegetarian meals.
The importance of both food and drink to Georgian culture is best observed during a feast, or supra, when a huge assortment of dishes is prepared, always accompanied by large amounts of wine, and dinner can last for hours. In a Georgian feast, the role of the tamada (toastmaster) is an important and honoured position.
In countries of the former Soviet Union, Georgian food is popular due to the immigration of Georgians to other Soviet republics, in particular Russia. In Russia, all major cities have many Georgian restaurants, and Russian restaurants often feature Georgian food items on their menu.[1]
There are several distinctive types of khachapuri in Georgian food from different regions of Georgia.
Appetizers
A plate of Georgian
khinkali
Cheese bread
Sulguni cheese
- Muzhuzhi
- Khachapuri - Every Georgian region has its own specific variety of this cheese bread
- Lobiani – "Bean khachapuri", bread baked with a seasoned bean stuffing.[2] Especially eaten on the Georgian holiday of Barbaroba, or St. Barbara's Day (December 17).[3]
- Kutchmatchi
- Pkhaleuli - Vegetarian dishes from a variety of plants, similar to spinach but each having a unique taste and seasoning. Among these are: Jijilaka, Moloqa, and Ekala.
- Abkhazura
- Satsivi - Chicken or turkey in a walnut sauce.
- Lobio - Beans prepared with ground walnuts, various spices, vinegar and olive oil.
- Nadughi - A dairy product similar to cottage cheese, but with a softer taste.
- Matsoni - A dairy product similar to plain yoghurt, but somewhat more sour.
- Badrijani Nigvzit - Eggplants seasoned with ground walnuts, vinegar (or pomegranate juice), pomegranates and spices.
- Ajapsandali - A vegetarian dish consisting of eggplant, potatoes, tomatoes, bell peppers and seasoning.
- Kupati
- Soko - Mushrooms prepared in various ways, seasoned with herbs and spices.
- Ispanakhi - Spinach with ground walnut seasoning, spices and herbs.
- Jonjoli
- Mtchadi (cornbread) - Can be small and thick fried in oil, or thin and wide with crunchy surface.
- Tarti
- Khizilala (caviar)
Salads
- Katmis
- Tevzis
- Kvertskhis
- Kiborchkhalis
- Sagazapkhulo
- Khakhvis
- Lobios
- Tcharkhlis
- Kartophilis
- Satatsuris
- Staphilos
- Kombostos
- Sokos
- Ispanakhis
- Kitris
- Tarkhunis
- Khilis
- Boloki tcharkhlit
- Kombosto vashlit
- Ispanakhi Matsvnit
- Tcharkhali vashlit
Soups
|
|
- Pomidvris
- Mukhudos
- Satatsuris
|
|
|
- Bostneulis
- Sokos
- Ispanakhis
|
- Qvelis
- Puris Kharsho
- Chikhirtma
|
- Katmis
- Staphilos
- Makhokhis
|
|
Vegetables
- Sazapkhulo Tolma
- Lobiani
- Lobio Nigvzit
- Mtsvane Lobio
|
- Soko Naghebit
- Badrijani Brinjit
- Kartopili Nigvzit
- Kartopili Kvartskhit
|
- Badrijani Nigvzit
- Ajapsandali
- Badrijani Mtsvanilit
- Kombosto Nigvzit
|
- Soko
- Ispanakhi
- Ispanakhi Kvertskhit
- Badrijnis Borani
|
- Satatsuri Nigvzit
- Badrijnis Khizilala
- Ekala Nigvzit
- Gogris Guphta
|
Fish
- Tarti Tetri ghvinit
- Shemtsvari Tarti
- Tsvera Nigvzit da Brotseulit
- Loko Kindzmatshi
- Tsotskhali
|
- Tevzi Bazheshi
- Loko Tsiteli Ghvinit
- Kephali
- Shebolili Kephali
|
- Zutkhi Shemtsvari
- Zutkhis Mtsvadi
- Zutkhi Kaklis photolshi
- Tevzi Pamidvrit
|
- Kalmakhi Tarkhunit
- Kibo Mokharshuli
- Kibo Kindzit
- Kibo Tetri Ghvinit
|
- Khizilala
- Chakhokhbili Oraguli
- Oraguli Nigvzit
- Kobri Nigvzit da Brotseulit
|
Poultry
- Tabaka
- Chkhmeruli
- Chakhokhbili
- Kutchmatchi
|
- Tsitsila Shindit
- Tsitsila Abkhazurd
- Satsivi
- Chikhirtma
|
- Ikhvis Chakhokhbili
- Ikhvi Komshit
- Bati Shavi kliavit
- Indauris garo
|
- Ikhvi Bostneulit
- Katami Brinjit
- Katami Gatenili Kuch-gvidzlit
- Satsivi Kvertskhit
|
- Katmis Mkhali
- Katami Nivrit
- Shemtsvari Indauri
|
Meat
- Muzhuzhi
- Betchi
- Kutchmatchi
- Abkhazura
|
|
|
- Guphta
- Shemtsvari Gotchi
- Qaurma
|
|
|
- Shilaplavi
- Mokharshuli ena
- Dzekhvi
- Pilaf
|
Sauces and spices
Bread
Old Georgian bakery oven used to make Tonis Puri
Traditional Georgian breads are baked in a large well-shaped oven called T'one. Tonis Puri, Mesxuri Puri, Shotis Puri, and Cadi are types of bread traditional in Georgia.
Desserts
|
|
- Paska
- Vashlis Namtskhvari
- Alublis Ghvezeli
- Pakhlava (baklava)
- Taphlis kveri
|
- Vardis Muraba
- Kaklis Muraba
- Alublis Muraba
- Komshis Muraba
- Sazamtros Muraba
|
- Martqvis Torti
- Shakarlama Tkhilit
- Nigvziani
- Kishmishiani
- Phenovani
|
- Qaviani
- Shokoladiani
- Khilis Torti
- Nigvzis Torti
|
Drinks
Alvani
Alcoholic drinks from Georgia include chaha and wine. Georgia is home to many beer brands such as Natakhtari, Kazbegi, Argo, Kasri, and Karva. Lagidze water is a Georgian flavored soda made with a variety of natural syrups, sold bottled,[4] or mixed in the glass in a soda fountain.[5] Types of mineral water from Georgia are Borjomi, Nabeghlavi, Likani, and Sairme.
See also
References
- ^ Google Books
- ^ Lobiani
- ^ Lobiani, a festive bread for Barbaroba. Retrieved on 28 February 2009
- ^ Bottled Lagidze Water range on distributor's web site
- ^ Lagidze Water soda fountain in Tbilisi, Georgia
External links
|
Wikimedia Commons has media related to: Cuisine of Georgia |
Categories:
|
The above information uses material from Wikipedia and is licensed under the GNU Free Documentation License.
Some facts may not have been fully verified for accuracy. [Disclaimers]
This page was last archived by our server on Sat Apr 7 00:59:27 2012.
Displaying this page or its contents does not use any Wikimedia Foundation's resources.
The owners of this site proudly support the Wikimedia Foundation.
|
|
