One of the first comments you will hear from visitors coming back from a visit to Georgia will be them describing the unique and delicious meals they ate while traveling around the country. Food lovers from all over the world have become obsessed with Georgian cuisine. International food and travel shows make a point of visiting Georgia and showing off all the delectable dishes the country has to offer. Even the famous Russian poet Alexander Pushkin once said that “every Georgian dish is like a poem.” Here’s a sampling of some of the culinary poetry you can try while traveling around Georgia: The most intense and biggest star of Georgian dishes,
Acharuli Khachapuri is a chock full of dairy. A baked bread boat filled to the brim with smoked cheese, sticks of butter, and some eggs to top it off, the dish is not only mouthwateringly delicious but it fun to eat. Diners of all ages will enjoy mixing the gooey contents together before indulging in a warm plate of this iconic dish.
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Churchkhela, colorful sticks of condensed grape wrapped around walnuts on a string are often mistaken for sausages by tourists. Once the primary snack for Georgian warriors, they hang in shops all over Georgia and are affectionately known by locals as “Georgian Snickers.”
Khinkali are a good example of the eastern influences on Georgia cuisine; meat dumplings with delicious broth that are consumed by biting a small hole in side and sucking out the contents, the dish is both distinctly Georgian and reminiscent of many classic Asian dishes.
Lobio are simple cooked beans but add some special Georgian spice and cook for many hours and you get one of the most filling and tasty dishes around.
Pkhali feature on of the most important Georgian ingredients, ground walnuts. A real dream for vegetarians, the walnuts are mixed with beets, carrots, and spinach and served with delicious tonis puri (special kiln cooked Georgian bread). And finally,
Mtsvadi, the Georgian name for any kind of meat cooked on a stick over open flame. Singed to perfection, Georgian Mtsvadi is plain and delicious meat served at it’s simplest and most pure, often accompanied by the tangy local sour plum condiment known as Tkemali.
These dishes represent some of Georgia’s greatest culinary hits but there are so many more to try; each region has their own specialties, ranging from the lamb heavy dishes of the Georgian mountains, the spicy confections of the west Georgian region of Samegrelo, and the wide ranging and excessive supra (feasting table) of East Georgia’s Kakheti region.
