TasteAtlas about Georgian dishes – Part 2
19 October, 2018
TasteAtlas about Georgian dishes – Part 2
The website TasteAtlas which provides tourists and people interested in traditional cuisine with a wide range of dishes from different parts of the world. It has published a series of information about Georgian cuisine. TasteAtlas reviewed the main ingredients of the Georgian dishes:

Sulguni, a cylindrical Georgian cheese from Samegrelo (west part of Georgia)

Trigonella caerulea (blue fenugreek) from the mountainous parts of the country. It is typically used as a spice, giving a unique flavor to a number of dishes

Khmeli Suneli a fragrant Georgian spice which is a mixture of fenugreek, coriander, peppercorns, dill, mint, marigold petals, and bay leaves


Tenili, thin strands of cheese from Samtskhe-Javakheti (south-east Georgia) and Kvemo Kartli (East Georgia)


These ingredients are usually used in Georgian traditional meals. Georgia is replete with different types of dishes such as soups, appetizers, dumplings, meat dishes, stews, poultry dishes, sauces, pies salsas, etc.

Georgian dumpling Khinkali

geotv.ge
Georgian dumplings known as khinkali are considered to be one of the national dishes of the country. The dumplings are filled with meat and spices (mushrooms, potatoes, cheese can be used instead of meat), then traditionally twisted into a knot at the top. Regional differences influence the fillings and every part of Georgia has their distinctive variety. For example, in the mountainous regions, the most traditional filling is lamb. The most frequent variety (often served in Georgian restaurants)
throughout entire Georgia is a mixture of pork and beef.

Georgian appetizers Jonjoli and Badrijani


Jonjoli is a Georgian appetizer. It is made of pickled sprouts from the local jonjoli bushes. The sprouts are mixed with olive oil. The dish is usually garnished with onion rings and finely chopped coriander. This appetizer goes well with any kind of bread, soup or pie dishes.
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Badrijani is another appetizer from Georgia. They are the fried eggplant slices with walnut paste shaped into small rolls. The walnut paste includes walnuts, garlic and fresh coriander. When served, the rolls are arranged on a plate and topped with pomegranate seeds.
geotv.ge

Georgian pies Khachapuri, Lobiani, and Kubdari

geotv.ge
Georgia offers a variety of pies such as Lobiani, Khachapuri, and Kubdari. Lobiani is a bread filled with mashed kidney beans and flavored with onions, parsley, coriander, and black pepper. The dough consists of flour, yeast, salt, and water. There is also a variety of the bread called Rachuli lobiani (Racha, a mountainous region in Georgia), which includes bacon for extra flavor. The name lobiani is derived from the Georgian word for kidney beans, lobio.
geotv.ge
khachapuri is the most famous dish in Georgia. The pastry is traditionally topped with melted cheese, eggs and butter. There are different types of khachapuri but it is usually filled with Georgian Sulguni or Imeretian cheese. Three of the most common varieties include the Imeretian khachapuri, shaped into a circular form, Adjarian khachapuri, the open-faced version topped with butter and a raw egg on top and Megrelian Khachapuri shaped into a circular form and topped with melted cheese.
geotv.ge
Kubdari is a bread filled with beef, pork, or a combination of the two flavored with spices such as cumin, dill, coriander, blue fenugreek, red pepper, onions, garlic, and salt. The dough consists of flour, water, yeast, sugar, salt, and eggs. Interestingly, the meat used in this savory pie should be cut, not minced. Kubdari originates from Svaneti, one of the most beautiful mountainous and winter resorts in Georgia.

Source: www.tasteatlas.com

Related stories:

TasteAtlas about Georgian dishes – Part 1

Shqmeruli – One of the oldest and most delicious dishes from Georgia

5 traditional dishes to have on New Year's table in Georgia

Culinary map of Georgian cuisine – Top dishes to try in each region






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