Explore the rich tapestry of flavors that define Georgian food. From iconic dishes like Khachapuri to the art of traditional cooking techniques, this article unveils the secrets of Georgian cuisine, offering a savory journey through time and taste.
Georgian Food
Welcome to the world of Georgian food, a vibrant and diverse culinary landscape that has captured the hearts and palates of food enthusiasts worldwide. In this gastronomic journey, we'll delve into the unique aspects of Georgian cuisine, exploring its history, signature dishes, regional variations, and much more.
1. Khinkali
Other than khachapuri, there's no better way to start this Georgian food guide than with khinkali. Khinkali is one of the most popular dishes in Georgian cuisine and is considered by many to be the national dish.
Khinkali (or Khinkali, Jinkali) refers to Georgian meat-filled soup dumplings made of dough balls filled with a mixture of pork and beef (or lamb) broth. They can be made with other fillings such as vegetables, potatoes, mushrooms and cheese, but the most common versions are stuffed with spiced ground meat.
To prepare, the uncooked meat mixture is wrapped inside the dough. When the soup dumplings are cooked, the meat juices are trapped inside the dumplings. Hot water or broth is often added to the meat mixture to make it juicier.
Khinkali are similar to Shanghainese xiao long bao, but they are boiled instead of steamed and made with a thicker skin. They are eaten a little differently.
To eat, the dumpling is sprinkled with black pepper and then the stem is picked up. Dinner takes a small bite from the top to sip out the hot broth before digging into the filling. Unlike xiao long bao which is eaten whole, the doughy stems of khinkali are usually discarded.
Khinkali originates from the mountainous regions of Pashavi, Mityuleti, Tusheti and Khevsureti, but is now widely consumed throughout Georgia. They are a popular Georgian comfort food and are often served at the end of supras.
2. Tolma
Tolma is the Georgian equivalent of dolma, a family of stuffed vegetable dishes widely eaten throughout the South Caucasus, the Balkans, Central Asia, and the Levant. They consist of rice, ground meat, various vegetables or leaves stuffed with a mixture of herbs and spices.
Georgian tolma can be made with a variety of vegetables such as tomatoes, eggplant, and zucchini, but in Georgian cuisine, the most common types are made with bell peppers and vine or cabbage leaves.
When made with peppers, the insides of the peppers are hollowed out before being stuffed with a filling. The stuffed peppers are then cooked in a mixture made of tomatoes, sour cream, garlic and spices.
Tolma made with cabbage or vine leaves is very similar, but the filling is wrapped inside the leaves instead of being stuffed with vegetables. Except for the pot, the ingredients are mostly the same.
3. Pkhali
Pkhali (or mkhali) refers to a family of Georgian appetizers made with any type of cooked vegetable mixed with walnuts, garlic, herbs and spices. Commonly served in Georgian restaurants, it is a type of cold vegetable pate or spread that is traditionally eaten with Georgian grilled corn cakes called machadi.
Pakhali can be made with a variety of vegetables such as spinach, beetroot, white beans, cabbage, eggplant, carrots or squash. They take on the color of any vegetable they are made from so they can range in appearance from pale orange to deep green to intense purple. Usually in the form of balls, they are often garnished with pomegranate seeds and served as a first course at Supras.
Traditionally, pkhali was known as poor people's food, eaten by some Georgians when they could not afford meat. People gathered whatever edible weeds they could find and mixed them with a paste made from walnuts or hazelnuts to make food.
4. Azika
Ajika (or adjika) refers to a spicy Georgian-Abkhazian condiment made with red pepper, garlic, salt, and spices. It can be eaten fresh as a dip or used as a flavoring agent to enhance many Georgian dishes such as fried meat, fish, soups, vegetables and salads.
Ajika is usually made with sun-dried red chillies although it can also be made with green chillies. In that case the ajika is green instead of the more common red. Georgian ajika is made only with pepper, but a less spicy adaptation containing tomatoes is also popular in Russia and Ukraine.
5. Satcv
Satsiv refers to a thick walnut paste or sauce made with walnuts, garlic, vinegar, dried herbs, red pepper and salt. It is always served cold (tsivi means "cold" in Georgian) and is used in various poultry, fish and vegetable dishes.
The name satsivi refers to sauce but can also be used to describe dishes made with sauce. Throughout the year, satsiv dishes are usually made with chicken, but traditional satsiv, which is often prepared for Christmas and New Year, is made with turkey.
6. Gebzalia
Originally from the Semegrelo region, Gebzalia refers to a Georgian cheese dish consisting of soft cheese served in a creamy sauce made from nadughi or matsoni. Nadughi is a type of soft Georgian cottage cheese while matsoni refers to a fermented milk product similar to yogurt.
To prepare, a mixture of powdered mint, green pepper, garlic and salt is placed on top of a layer of boiled and softened Georgian cheese. With the mint mixture inside, the cheese is carefully rolled and cut into small pieces. The portions are then coated and doused with nadughi or matsoni and a sauce made from the same mint mixture.
7. Ajapasandali
Ajapsandali refers to a traditional Georgian vegetable dish made with various stewed vegetables such as eggplant, tomato, potato, onion, green pepper and bell pepper. They are stewed till tender with spices like garlic, dry coriander leaves, red chillies, black pepper and salt.
Ajapsandali is commonly eaten as part of Georgian family meals. You can think of it as the Georgian version of ratatouille. It is also popular in Armenia and parts of the North Caucasus.
8. Lobio
Lobio refers to a popular Georgian bean soup or stew made with kidney beans. It exists in many varieties and can be cooked with herbs and spices like coriander, garlic, onion, bay leaves and blue fenugreek or prepared with stewed beans. Depending on the version, it can be served hot or cold and is usually eaten with Machadi or Georgian cornbread.
One of the most common types of Lobio in Georgia is a cold version called Lobio Nigojit. It is usually made with cooked red kidney beans seasoned with garlic, onion, walnuts, coriander, chilies, marigold petals and vinegar. Hot versions of lobio may contain meat and are often served in clay pots with machadi.
9. Khachapuri
Khachapuri is one of the most beloved Georgian dishes. Like khinkali, it is a popular comfort food and widely considered a Georgian national dish.
Khachapuri refers to a traditional Georgian dish consisting of bread stuffed with cheese. The bread can be shaped in a variety of ways, usually with cheese in the middle and a surrounding crust that can be broken off and dipped in cheese. Apart from a special khachapuri paneer, the filling may also contain eggs and other ingredients.
This beloved cheese bread is widely available throughout Georgia, both in Georgian restaurants and as street food. It exists in many shapes and variations but the most popular form is the Imeratian Khachapuri. It is made with a yeast-infused pastry and white Emertian salted cheese.
Imertian khachapuri may be the most common type of cheese bread in Georgia, but thanks to social media, Adjarian khachapuri may be the most famous internationally. It refers to a boat-shaped khachapuri made with cheese, butter and a raw egg yolk in the middle.
Adjarian Khachapuri (or Adjaruli Khachapuri) is believed to have been invented by the Laz people of Georgia. They are a seafaring ethnic group living mainly in the Black Sea coastal areas of Georgia and Turkey. This type of khachapuri represents a boat, sea and sun.
Interestingly, khachapuri is such an important Georgian dish that the cost of making it is used as a measure of inflation in Georgia. It is called the "Khachapuri Index" and was developed by the International School of Economics of Tbilisi State University.
Pictured below is achma, a type of khachapuri made with multiple layers and similar to a sauceless lasagna. Other popular variants of Khachapuri include Khabizgini, Megrelian Khachapuri and Penovani Khachapuri.
10. Kubdari
Kubdari (or kuptari, kubedi) refers to a type of Georgian bread stuffed with meat, onions, garlic and spices. Originally from the Svaneti region of Georgia, it is sometimes referred to as "Svanesian khachapuri" even though it is not made with the cheese that defines Georgian khachapuri.
Kubdari can be made with beef, pork, goat or lamb that is sliced instead of minced. The meat is mixed with onions, garlic and spices like cumin, coriander, fenugreek and dill before being stuffed into dough and baked.
11. Expenses
Kharcho (or harcho) refers to a Georgian soup made with fatty cuts of beef (usually chuck or brisket), rice, chopped walnuts, cherry plum puree and khmeli-suneli - a traditional spice blend used to flavor many Georgian dishes and sauces. . .
This interesting spice blend has been described as the national spice blend of Georgia. It is made with coriander seeds, basil, marjoram, dill, red chili powder, saffron, fenugreek, bay leaf, mint, celery and parsley. Along with cherry plum puree that acts as a sour, this is what gives this rich and hearty Georgian soup its characteristic flavor.
Kharcho is usually served with chopped fresh coriander and crusty bread and is a favorite soup during winters. Pair it with a glass of good Georgian wine for a truly warming meal.
12. Chakhokhbili
Chakhobili is a hearty Georgian stew made with chicken, tomatoes and fresh herbs. This is an easy one-pot meal made with a whole chicken simmered with fresh tomatoes, onions, garlic, herbs and spices.
Modern versions of the dish are made with chicken but it was traditionally prepared with pheasant hence the name Chkhokkhbili. Chakhobili is derived from the Georgian word khokhobi meaning "partridge".
Like kosho, chakhokbhili is usually garnished with chopped fresh coriander leaves and paired with crusty bread or rice.
13. Chatushuli
Chashushuli refers to a Georgian meat and tomato stew. It is usually made with beef although it can also be made with veal or pork. Other key ingredients include onion, garlic and plenty of herbs and spices such as basil, parsley, fenugreek, chili peppers, summer relish and bay leaf.
To prepare, the beef is cut into thin slices and fried with onions. Chopped peeled tomatoes, garlic powder and spices are added and left to simmer with the beef. When ready, chashushuli is garnished with chopped parsley and served with Georgian bread like the show.
14. Cough
Khashi refers to a type of Georgian meat soup made with boiled beef or lamb parts. It usually consists of various organ meats, although it can also be made with heads and hooves.
To prepare, the meats are thoroughly cleaned before simmering for several hours. While boiling, carrots and onions can be added for taste. When ready, milk and salt are added to the soup which can sometimes be served with garlic paste, greens and chopped bell peppers.
Khasi is originally an Armenian dish (where it is known as khash) but is widely eaten in different varieties and names across the Caucasus, the Balkans, Central Asia, and the Levant. This is a highly nutritious soup that is often considered a hangover cure.
It is believed that Khash started as a poor man's rent. After the meat of the choice animal was distributed to the rich, the poor were left with the head, hooves and limb meat which they would turn into soup to eat in the morning.
15. Mtsvadi
Mtsvadi refers to the Georgian equivalent of shish kebab. It consists of marinated cubes of meat that are skewered and then grilled over an open fire. It is usually made with pork, mutton or veal, although beef can also be used.
To prepare, the meat cubes are marinated in a mixture containing onions, ajika, coriander seeds, bay leaves, pomegranate juice, salt and spices. They are then threaded onto skewers and grilled over charcoal. Often, dried vines are thrown into the grill to make the coals more fragrant.
Similarly, skewered and grilled meat dishes are popular throughout the Caucasus and Central Asia. In Russia, it is known as shashlik.
16. Chicken Tabaka
Chicken tabaka (or tapaka) refers to a traditional Georgian pan-fried chicken dish. It is popular throughout the Caucasus and gets its name from the traditional frying pan called tapa that is used to cook the dish.
To prepare, a whole chicken is butterflied and then flattened on the tapa with the help of weights. Traditionally, the chicken is lightly seasoned with just salt and maybe some red pepper powder before being fried on both sides in butter. It is usually served with cilantro, basil and sliced green or white onion on the side.
17. Khashlama
Khashlama refers to a traditional boiled meat and vegetable dish. It is a simple but time-consuming dish made of beef or lamb that is simmered for several hours with onions, garlic, bay leaves, black pepper and salt. It is popular in the Kakheti region of Georgia where it is almost always served in Supras.
Khashlama is eaten in both Armenian and Georgian cuisine. Its origins are disputed with some claiming it is an Armenian dish, others saying it is Georgian.
Regardless of its original origin, khashlama is a delicacy that you must try in Georgia. Pair it with some good Georgian wine for a truly satisfying meal.
Khashlama, a traditional Georgian dish of boiled meat and vegetables
18. Church games
These strange-looking Georgian treats are known as church games. Similar to candles or small sausages, they are actually Georgian candies made of nuts or dried fruits dipped in fruit syrup made from thick grape juice (badagi), sugar and flour.
Nuts such as walnuts, almonds, or hazelnuts are strung together and repeatedly dipped in a fruit syrup known as tartar. They are air-dried and repeatedly dipped until they form a waxy fruit. Nuts are the most common ingredient but they can also be made with dried fruit such as apples, peaches or prunes.
Historically, Georgian soldiers were known to have breakfast in churchyards before going into battle. They are compact and have a long shelf life so they make an ideal high-calorie energy source In the West, they are sometimes referred to as "Georgian sneaker bars".
Church Sukuk are popular in many variations throughout the region and go by different names such as Rozic (Armenia), Savizli Sukuk (Turkey), and Soutzoukos (Greece).
Churchkhela, a traditional Georgian snack made with almonds dipped in grape juice
19. Tklapi
Tklapi refers to thin sheets of cooked fruit puree that are left to dry in the sun. Resembling colorful sheets of leather, you can think of it as the Georgian version of a fruit roll-up.
Tklapi can be sour or sweet and can be made with different fruits such as apricots, peaches, wild plums, pears or figs. They can be eaten on their own as a snack or used to flavor Georgian dishes like kharcho.
20. Gojinaki
Gojinaki refers to a traditional Georgian brittle made with caramelized nuts such as walnuts, almonds, or hazelnuts roasted in honey. They are usually cut into diamond shapes and are almost always present on the Georgian dinner table on Christmas and New Year's Eve.
It goes without saying that no one knows Georgian food better than the locals, so what better way to experience Georgian food than on a food tour? A knowledgeable guide will take you to the city's best Georgian restaurants and markets so all you have to do is follow and eat. See Get Your Guide for a list of Georgian food tours in Tbilisi and beyond.
FAQs
Is Georgian food spicy?
Georgian cuisine is known for its bold flavors, but it's not necessarily spicy. The use of aromatic spices adds depth to dishes without overwhelming heat.
What is the significance of Khachapuri in Georgian culture?
Khachapuri holds cultural significance as a symbol of hospitality. Its various regional variations showcase the diversity of Georgian culinary traditions.
Can I find vegetarian options in Georgian cuisine?
Absolutely! Georgian cuisine offers a variety of delicious vegetarian dishes, such as lobio (bean stew) and pkhali (vegetable pâté).
Why is wine important in Georgian culture?
Wine is deeply rooted in Georgian culture, often considered a sacred beverage. It accompanies meals, rituals, and celebrations, reflecting the country's longstanding winemaking history.
Are there cooking classes for tourists in Georgia?
Yes, many culinary schools and local chefs in Georgia offer cooking classes for tourists, providing an immersive experience into the art of Georgian cooking.
What makes Georgian condiments unique?
Georgian condiments, like Adjika and Tkemali, are known for their vibrant flavors and use of local ingredients. They add a distinct touch to many dishes.
Conclusion
Embark on a culinary adventure through the flavors of Georgia, where tradition meets innovation, and every bite tells a story. From the iconic Khachapuri to the warm hospitality embedded in dining customs, Georgian food offers a taste of history and a feast for the senses.
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