Khavitsi is the New Fondue
02 November, 2017
Khavitsi is the New Fondue
For the last ten years or so, Tusheti has become one of the most popular destinations for tourists arriving in Georgia. The “Rediscovery” of one of Georgia’s most beautiful mountainous regions has been an amazing success story, indeed, years ago, Tusheti, almost bereft of the technical benefits of the modern day era, to an extent where electricity and hot water were considered a luxury, was on a brink of being abandoned. Today, however, those who travel there enjoy the cozy
comforts of local guesthouses, traditional Tushetian cuisine and fresh, organic produce of the local harvest.

One would argue that the hallmark of modern know-how arriving to Tusheti was the introduction of solar energy usage. A project by the Czech Development Agency saw numerous solar panels and thermal batteries installed in Tushetian villages, which in turn gave them the first real incentive to start their own business as local guesthouse operators. Thus, a circle of jobs was created, all reliant upon each other. The importance of this cannot really be overstated: on one hand, it’s key for realizing Tusheti’s touristic potential, while on the other, it’s vital for keeping people up there, not abandoning their homes in this beautiful place.

Marina Ghuzarauli lives in village of Omalo. For about seven years now, her family has been producing cheese. Problems, especially at the beginning, were aplenty, while production was limited. However, through the efforts of the Czech Development Agency, and most notably, another Czech NGO – Caritas Czech Republic in Georgia, things have steadily changed for the better, as Tushetians got the hang of the modern know-how, the positive results didn’t take long to show up.

Today, Marina and her family have 16 cows, each of them yielding around 15 litres of milk, which in turn results in small-scale, yet flourishing cheese produce. Not so long ago, their family started a new business – they opened up, well, one could call it a Khavitsi spot, Georgian’s call it Sakhavitse (a place where Khavitsi is made), but for those who don’t know what Khavitsi is, it’s an incredibly delicious traditional Tushetian dish, or rather, a delicatessen. What’s it like? Well…
geotv.ge
Khavitsi, or as it is sometimes called, Datkhuri, is made of curd. To cook it, you melt and boil the butter, strew a generous pinch of curd and mince them together, until the mass starts to boil too. Then you put it on the fire (or oven, if you’re intent on cooking it at home), and serve it. Sounds simple? Well, it might be so, but it’s beyond delicious. Resembles the staple of French cuisine, the famed fondue; but as the local French tourists readily attested on our visit to Marina’s Sakhavitse, tastes better than its more famous French cousin. It’s a wonderful energizer too, and if you already changed your Snicker’s for Churchkhela, this might the next smart move on your list.

geotv.ge

Sakhavitse is only the beginning of greater things to come, though – buoyed by recent success and continual support from the Czech side, Marina plans to take up the family guesthousing business too, with the intent of building the whole brand around the Tushetian dish.
geotv.ge
“Czech assistance has been invaluable. Without them, we wouldn’t accomplish what little we did with our own meagre means,” Marina says.

However, smart folks at CCRG think that financial assistance is just one dimension of the support they are lending: the most important part of it is giving the locals motivation and incentive to start their own ventures.

“Solar panels, or other modern know-how – this all translated into increased motivation, enthusiasm and self-confidence. When they have the incentive to actually start new ventures themselves, they invest in local production and family business, which they seem to be very capable at. The Tushetians are determined, crafty people, one little nudge, one helping hand and they start mobilizing their own means to invest in themselves,” Anzor Gogotidze told us, Project Manager at Caritas Czech Republic in Georgia.

Author: Vazha Tavberidze

Source: Georgia Today

Related stories:

Dambalkhacho - Georgian delicacy with the status of cultural heritage
Print
Other Stories
The National Khachapuri Day - 27th of February
On February 27th 2020, the Gastronomic Association of Georgia have introduced the primary results of the very first scientific research on the tradition of authentic pastry Khachapuri in Georgia
Georgian Cuisine and Polyphony Given The Category of National Importance
Georgian cuisine and polyphony were given the category of national importance
Shkmeruli Becoming Popular in Japan
Japanese News Portal "Yahoo News Japan" has recently published a post with the title "Shkmeruli is the best dish ever but how can we deal with garlic breath?
Bocuse d’Or - Europe Continental Culinary Arts Championship
Bocuse d’Or the very first team Georgia to perform and represent Georgian gastronomy at Bocuse d’Or European Selection.
Georgian Restaurant in Heilbronn,Germany
If you happen to be in Heilbronn, Germany, make sure you visit an astonishing Georgian restaurant "Georgisches Restaurant am Mönchsee," which keeps not only German people but guests from around the world amazed.
Fondue Pizza or Adjaruli Khachapuri?
If you are familiar with Georgian cuisine and have also heard about La Fonduta, you will definitely say that it reminds you about one popular Georgian dish- Adjaruli Khachapuri.
Georgian food and wine is now finding its rightful place on tables around the world, writes CNN
Georgian food and wine, long revered for its individuality, exoticness, and delectability, is now finding its rightful place on tables around the world.
Top 14 vegetarian Georgian dishes to try
Georgian cuisine is rich in various kinds of dishes, starting with hearty meat and cheesy foods ending with simplest and tastiest veggie meals full of essential nutrients.
Which traditional foods to try in Georgia
A foreign couple that enjoys traveling and runs its own website katherinebelarmino.com, offers list of most delicious traditional dishes to try in Georgia.
Refreshing and spicy Georgian matsoni sauce
Mastoni is a Georgian unsweetened yogurt that could be consumed on its own as well as with honey, jam,
Forgotten Georgian dishes and how to prepare them – Culinary guide
Cuisine is an important part of Georgia’s culture and we gladly share it with foreign guests and tourists.
Most delicious sandwich with sulguni cheese
Everyone can prepare sandwich to one’s taste, but the secret to the most delicious homemade sandwich lies in soft and tender Georgian sulguni
Satsivi with chicken – The easiest recipe for everyone
Winter holidays are approaching and it is high time to plan New Year’s menu.
5 best Georgian semi-sweet wines
Typically, Georgia has always been home to dry wines and this tradition maintained to his day.
A story about the most delicious Adjarian Khachapuri in the city
History of the Georgian stuffed pastry dates back to centuries and still continues in an endless tradition in modern Georgia.
Georgia: A Haven for Vegetarian Foodies
Georgia has so much to rave about - Khorumi dancing, a rich ancient history, one of the world's oldest languages, post-card mountain villages and glistening Black Sea beaches, just to name a few.
Georgian restaurant ‘Natali’ in Spain
There are more and more Georgian restaurants appearing abroad.
Traveler devotes a vlog to the traditional Georgian cuisine
Last year Jodie Dewberry, a traveler who makes videos of her adventures throughout the world, visited Georgia with her friends.
Georgia: The Culinary Muse of the Caucasus owes a lot to Barbare Jorjadze
The New Yorker has recently devoted an article to the culinary of Georgia.
Video guide for some of Georgian dishes and traditions
It is not the first time Georgia and Georgian cuisine has become inspiration for others to write and explore more about the country.
Khachapuri featured on Youtube by Chef John
Khachapuri, a signature of Georgian cuisine has been featured on Youtube through the channel Food Wishes.
The Revival of Traditional Georgian Cheese-making
Saveur has devoted an article to the lesser-known types of Georgian cheese.
Georgian chef and embassy counselor at Fox 5 morning show
Georgian chef and Counselor of the Georgian embassy in Washington DC were invited to take part in the morning show at American TV Fox 5.
Top 5 local cheese types to taste in Georgia
Georgia is among the best cheese manufacturing countries.
The World Talks about Georgian Shoti Bread
Georgian cuisine is well-known across the world.
PHOTO OF THE DAY
GEL Exchange Rate
Convertor
03.07.2020
04.07.2020
USD
1
USD
3.0463
3.0463
EUR
1
EUR
3.4381
3.4381
GBP
1
GBP
3.8124
3.8124
RUB
100
RUB
4.3310
4.3310
750ml
Red Semi-Sweet
Schuchmann Wines  / 2015
26.95
750ml
Kvevri
Zangaura  / 2015
19.90
750ml
White Dry
None  / 2016
18.30
Other Stories
Now everyone knows Khachapuri, popular cheese bread from Georgia, that has become a must dish in New York city.
Georgian food and trademarks such as khachapuri, cheese bread, khinkali, meat dumplings, nigvziani badrijani, eggplant rolls with walnut
Extremely delicious cheese bread Adjaruli Khachapuri from Georgia’s mountainous Adjara Region
Anthony Bourdain is well-known in the US for his Emmy-winning travel show “Parts Unknown,” on CNN. One of the last episodes was dedicated to Georgia.
Popular Georgian cheese bread Adrajuli khachapuri has been spotlighted by world-famous website Culture Trip.
Combining wine and cheese is an unquenchable subject and it is being discussed by many gourmets and experts around the world.
Adjarian dishes are an integral part of Georgian cuisine and its culture.
World famous American food channel Food Network published a video recipe of a popular Georgian cheese bread Adjaruli Khachapuri.
Georgian cuisine, known for its hearty dishes and unique spicy flavors, has gone beyond Georgia's borders and captivated the hearts of many food enthusiasts around the world.
Georgian boat-shaped cheese bread named Adjaruli Khachapuri is not only Georgians’ beloved dish but now has already become a favorite dish of many people internationally.