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Georgian Cuisine

Georgian Cuisine

Georgian cuisine - a combination of Europe and Asia

The peculiarity of Georgia’s geographical location is that it is literally located on the border of Eastern and Western civilization, on the border of Europe and Asia. Despite this, Georgia was able to create and preserve its national characteristics, including culinary traditions. Georgian cuisine is no exception; this is what we will talk about next. Considering the features of Georgian cooking, we can talk about the regional differences between Georgians. The two most important branches of the development of Georgian cooking are Western and Eastern. But about the differences later, first we should highlight the trends that are basic for both parts and bring together the cuisine of Georgia. It is worth saying that the dignity of Georgian cuisine is not only the abundance of tastes, aromas and variety of dishes. The main advantage is the high content of vitamins and minerals, salts, phosphorus, amino acids, etc. in Georgian dishes. It is not for nothing that Georgia and the Caucasus as a whole occupy a leading place on the planet in terms of the number of centenarians.

Features of Georgian Cuisine Recipes

The main feature of Georgian recipes is the combination of pungency and spice. Indeed, the use of onions, garlic, pepper, basil, mint, basil, wild garlic is typical for Georgia, as well as other cuisines of the Caucasus. As mentioned above, Georgia is located on the border of two civilizations, therefore Georgian cuisine does not adhere to strict taboos on pork, as in the more conservative Muslim countries of the Caucasus, and the recipes for Georgian dishes are quite simple, in which the influence of European cuisines can be traced. Although Georgians prefer beef and poultry when preparing dishes, these are purely taste preferences, not religious ones.

Shish Kebab and Other Traditional Dishes of Georgian Cuisine

One of the traditional dishes in Georgia is shish kebab - mtsvadi. It is possible to prepare mtsvadi, when a whole animal carcass is skewered and constantly rotated, and salt and spices are added only 10 minutes before the end of cooking. Recipes for vegetable dishes are a fairly significant niche in Georgian cuisine. Various vegetables are used - beets, tomatoes, cabbage, beans and others. There are endless options for cooking vegetables - vegetables can be raw, pickled, stewed, fried or boiled. Cheeses, along with vegetables, also occupy a place of honor in Georgian cuisine, and here it is not just a snack, as in the culinary expanses of Europe. Cheese in Georgia is the main ingredient for frying, boiling, spitting, etc. The most popular Georgian dish with cheese is khachapuri. In general, baking with cheese is not a rare occurrence in Georgia.

Georgian Sauces and Seasonings

An essential component in Georgian cooking is sauces. They are used as additions to main courses. The difference between recipes for sauces in Georgian cuisine is based on the use of an ingredient such as fruit or berry juice (pomegranates, tomatoes, sloe, blackberries) juice, or fruit puree. Georgian dish recipes are distinguished by a large number of seasonings and spices; in sauces, in particular, nuts can also be included in the sauce. The latter also constitute one of the important components of Georgian culinary art; walnuts are mainly used in Georgian cuisine; the rest are less popular.

Regional Features of Georgian Cuisine

Next, it should be said about regional differences, which make the culinary art of Georgia only more unique and interesting. In Western Georgia, mchadi, a flatbread made from corn flour, is preferred as bread. In Eastern Georgia, wheat bread is more popular. In Megrelia and Abkhazia (also part of Western Georgia), instead of bread they use a porridge-like mass of corn flour with additives - gomi. Gomi can be eaten with first and second courses. If we talk about preferences in meat, then the regional differences will be as follows - in the east of Georgia, they eat beef and lamb with a sufficient amount of fat. By the way, khinkalia, a special form of lamb dumpling with a lot of spices, spread from eastern Georgia. In the western part of Georgia, poultry and fish are more popular.