Traditional dishes from the Mountainous Regions of Georgia
23 October, 2018
Traditional dishes from the Mountainous Regions of Georgia
The mountainous regions of Georgia preserve the oldest recipes for their traditional dishes. The number of people still cooking the traditional dishes is gradually decreasing and the recipes may disappear soon.

Khachoerbo (the mixture of cottage cheese and ghee) and Khinkali from Pshavi


Pshavi is a northern mountainous region (Mtskheta-Mtianeti) in Georgia. The folks in Pshavi have a special technique of preparing cottage cheese. The cheese is dried in a hanging facility made of wood branches. Then the dried cottage cheese
is placed in a covered pot. It should be kept in that condition until molds grow on the cheese. The process usually takes a month and a half. Then the cottage cheese is mixed with ghee. The mixture is served with bread.
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Khachoerbo from Pshavi

Khinkali, Georgian dumplings which are served in every part of Georgia originates from Pshavi. Khinkali has been associated with traditional rituals held in the region. Whenever the rituals take place, Pshavi folks cook the dumplings. There are two types of fillings used in Khinkali: the cottage cheese and meat. The meat is usually mixed with pepper, salt, onions, and cumin grown in Pshavi. The dough for Khinkali is made of water and flour.
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Khinkali from Pshavi

Kubdari from Svaneti


Svaneti is a historic province in the northwestern part of Georgia. It is surrounded by the Caucasus Mountain. The highest mountain in Georgia, Mount Shkhara (5,201 meters) is located in the province. Kubdari is among must-taste dishes of Svaneti. It is a bread meal filled with meat (lamb, pork or kid) and a mixture of onion and spices. One of its particular ingredients is a variety of cumin grown in Svaneti. Kubdari gained the status of the Intangible Cultural heritage of Georgia in 2015.
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Kubdari

Choban Kaurma, Kaimagi, and Pkhlovani from the mountainous region of Georgia

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Choban Kaurma

Choban Kaurma is a famous Georgian dish Kaurma prepared by sheep guardians (Choban stands for a sheep guardian in the Turkish language). Sheep guardians dig the ground and place some material filled with meat in the pit. The meat is usually mixed with different flavors, salt, pepper, herbs, onions, garlic, etc. It is covered with the sand on which the fire is built. The meat is prepared down in the ground.
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Pkhlovani

Kaimagi is a cream filled with crumbled cheese. The dish originates from Racha but the folks in Mtskheta-Mtianeti often prepare it. As for Pkhlovani, it is bread filled with either raw or boiled beetroots or spinach and various herbs and flavors. Sometimes it is mixed with grated cheese.

Ham from Racha

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Ham from Racha

Racha is located in western Georgia by the Greater Caucasus Mountains. The folks in Racha prepare ham in a special way. The traditional technique of ham making takes 6 months. Each part of the pork should be carefully washed, boiled and salted. It is important that the pork is of high quality. The salted pork is kept for six months and served only on holidays usually with Lobio (kidney beans).

Related stories:

Discover the Kakhetian Cuisine

Culinary Tourism – Discover the Imeretian Cuisine

Amazing cuisine of Svaneti

Top five healthy ingredients found in Georgian Cuisine




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