TasteAtlas about Georgian dishes – Part 1
18 October, 2018
TasteAtlas about Georgian dishes – Part 1
Georgia offers a whole range of local dishes. Georgian cuisine has been shaped by different cultures such as ancient Greek and Roman, middle eastern Turkish, central Asian, Mongolian, Russian and Indian influences. The website TasteAtlas which reviews local ingredients, traditional dishes, and iconic restaurants worldwide, publishes an article about Georgian food.

Georgia includes regions of the different climate, which produce many different fruits or food. For example, tropical fruits are grown around the Black Sea, the mountainous regions have pastures and
regions such as Kakheti produce wine.

The Silk Road has been one of the major influences on the history and cuisine of Georgia. Cuisine and ingredients of east and west were coming into Georgia via the Silk Road. Georgia managed to incorporate all the new ingredients and meals to create an identity for Georgian cuisine.
TasteAtlas offers the major ingredients found in Georgian dishes.

Sulguni Cheese from Samegrelo

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Georgian tend to include Sulguni cheese in almost every dish. Sulguni is a cylindrical Georgian cheese from Samegrelo (west part of Georgia). The cheese has a mild, yet complex flavor and a semi-firm texture. It can be produced from the milk of cows, goats, buffalos, or a combination of the three. The flavors range from acidic, tangy, and sour to salty and smoky. The cheese melts easily so it is often used on pizzas.

Trigonella Caerulea from the mountains of Georgia

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Another important ingredient of the Georgian dishes is Trigonella caerulea (blue fenugreek). The plant is grown in the mountainous parts of the country. It is typically used as a spice, giving a unique flavor to a number of dishes. The spice is prepared by grinding the seeds and pods in order to get an aromatic and slightly spicy powder. Its flavor is similar to dried fenugreek, but slightly milder.

Georgian spice Khmeli Suneli

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Khmeli Suneli is a fragrant Georgian spice which is a mixture of fenugreek, coriander, peppercorns, dill, mint, marigold petals, and bay leaves. The mixture has warm, bitter, nutty, and grassy flavors. It is traditionally used in various stews and meat dishes, but khmeli Suneli also provides a depth of flavor to roasted vegetables and bean soups.

Tenili - Georgian cheese from Samtskhe-Javakheti and Kvemo Kartli

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Another Georgian cheese frequently used in the traditional dishes is Tenili. Tenili is made in the regions of Samtskhe-Javakheti (south-east Georgia) and Kvemo Kartli (East Georgia). It can be produced from cow's or sheep's milk. In order to make the cheese, the milk should have a high percentage of fat. The cheese is pressed and repeatedly stretched into thin strands. It is usually prepared for big celebrations and feasts due to the laborious cheese-making process.

First photo courtesy: www.tripadvisor.com

Source: www.tasteatlas.com

Related stories:

Georgian cuisine by The Dish – Part 3

Georgian cuisine by “The Dish” – Part 2

Georgian cuisine by “The Dish” – Part 1

The Washington Post writes about a Georgian dish - Ajapsandali

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