Georgian cuisine by “The Dish” – Part 2
28 August, 2018
Georgian cuisine by “The Dish” – Part 2
The podcast The Dish tell the listeners about the history of Georgian cuisine and the meals everyone should taste in Georgia. The Georgians have been ruled by Greeks, Romans, Iranians, Arabs, Byzantians, Mongolians, Ottomans, and Russians. All of them brought their cuisine and ingredients into Georgia. If you visit Georgia today, you can find in grocery markets everywhere. A wide variety of food, herbs , spices local fruits and vegetables , cheese from different Georgian regions as well as other dairy
produce.
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Purple basil, Photo courtesy: www.funtime.ge

Purple basil, yellow flower powder (powdered marigold), Svanuri salt (a mixture of salt different spices and powders), Ajika (spicy tomato dip), walnut paste (walnuts and spices) are the major ingredients that make Georgian cuisine as unique as it is.
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Imeretian Khachapuri, Photo courtesy: www.qwelly.com

Georgians enjoy cheeses of various flavors and structure such as salty or moderately salty, elastic, crispy or bubbly structure. They are produced differently in various part of Georgia such as Imereti or Samegrelo. Khachapuri is cheese stuffed bread. Georgian use milk or water, eggs, salt to make a dough for Khachapuri. Literally Khachpauri means Cottage Cheese bread.
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Adjarian Khachapuri, Photo courtesy: www.kulinaria.ge

Each region has its own way of making Khachapuri. Imereti people make Khachapuri stuffed with Imeretian salty cheese. Adjarian Khachapuri is shaped like an open boat. It is filled with cottage cheese, butter and raw egg on top of the mixture inside the hollow area of the bread. Megrelian Khachapuri is filled with Sulguni cheese (elastic consistency) and some cottage cheese is also put on top of it. Ossetian Khachapuri (the disputed area in Georgia, occupied by Russia)is filled with cheese and potato. Fenovani Khachapuri is a puff pastry version of Imeretian Khachapuri.
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Fenovani Khachapuri, Photo courtesy: www.kulinaria.ge

First photo courtesy: www.intermedia.ge

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Georgian cuisine by The Dish – Part 3
Here are a number of other Georgian foods that the presenters of the podcast The Dish recommend you to taste in Georgia:
Georgian cuisine by “The Dish” – Part 1
The podcast “The Dish” talks about Georgian dishes as well as the history of the country. Georgian cuisine has been shaped by different cultures such as ancient Greek and Roman, middle eastern Turkish,central Asian, Mongolian, Russian and Indian influences.
Humus with white beans and ginger
Beans is very popular in Georgia. one of the main dishes in Georgia, especially in the western part of the country is Lobio or beans.
The Independent names Georgian wine among the best eastern European wines
Georgia is becoming more and more famous for its wine. Recently, The Independent published an article about Eastern European wines.
Delicious Veggie Pasta
The Café Piatto offers its guest delicious dishes. Here is the veggie pasta recipe cooked by the chef at the café. The dish is popular amonst vegetarians.
Fried beef liver in pomegranate juice
Locals in the Samegrelo region (in the west part of Georgia) cook beef liver in pomegranate juice.
Georgian Chvishtari with Ajika
Chvishtari is a Georgian cornbread with cheese. It originates from Svaneti, the mountainous region of Georgia.
Chicken liver with ajika and satureja
Megrelian cuisine (from Samegrelo, in the western part of Georgia) is distinguished by its spicy meals.
Kupati in Saperavi wine
Each region in Georgia has its special cuisine. Kupati is a dish common in the western part of Georgia, Samegrelo.
Pkhali of New Cabbage
Pkhali is a traditional Georgian dish of chopped and minced vegetables, made of cabbage, eggplant, spinach, beans, beets and combined with ground walnuts, vinegar, onions, garlic, and herbs. In this article the receipt of Cabbage Pkhali is suggested.
Detailed recipe how to cook the Adjarian khachapuri
Khachapuri is a popular Georgian dish made of cheese and dough. Adjarians have their own way of cooking Khachapuri.
Fish in walnut sauce (Satsivi)
Satsivi is a food paste in Georgian cuisine made primarily from walnuts and is used in various recipes.
The Most Spicy Adjika with Spices
Ajika or adjika is a Georgian-Abkhazi hot, spicy but subtly flavored dip often used to flavor food.
How to cook Khinkali at home
You can use either pork or beef to make minced meat for Khinkali, although traditional Khinkali in Pshavi (a mountain region on the Eastern Georgia) it is made from sheep.
Rolled Sulguni pieces filled with vegetables
Sulguni cheese with vegetables is a perfect combination for summer meals.
Roast Rolled Flank Steak and Kakhetian wine
Ever wondered how to compliment Georgian food with Georgian wine? – Today we explore recipe for a roast Rolled Flank Steak and wine to go with it.
Eggplants with walnuts
Edible greens with walnuts is characteristic of Georgian cuisine. They are served at every celebration and party.
Dry beans (Lobio) in a pot
There are many recipes in Georgia to prepare beans. Beans prepared in a pot are of a special taste. Beans are always served with pickles.
Mtsvadi made with pork
Pork Mtsvadi is especially tasty when it is roasted on vine branches.
Gebjalia - traditional dish from Samegrelo
Gebjalia is a traditional dish from Samegrelo and means “Made into milk”.
Pelamushi made with black grapes
Pelamushi originates in the western part of Georgia. You make it from a fresh grape juice.
Disocver one of the most popular dish in the western part of Georgia
Elarji is a traditional dish from Samegrelo, the western part of Georgia.
Chicken in blackberry sauce
Chicken in blackberry sauce is a traditional dish from Imereti, in the western part of Georgia. Sometimes they make it with Isrimi (a type of blackberry).
Chakapuli with lamb and wine
Chakapuli is a traditional Georgian dish. The Eastern feast should include Chakapuli as well.
The Georgian guide to using pizza peels
What is a tool that is necessary to make pizza? Sebastian, editor at twokitchenjunkies.com speaks with Georgian Journal about the issue.
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