TasteAtlas about Georgian dishes – Part 4
24 October, 2018
TasteAtlas about Georgian dishes – Part 4
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.
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.

Georgian stews and sauces:


Chakhokhbili is a traditional Georgian stew made with a whole chicken that is cut into pieces and combined with onions, tomatoes, vinegar, garlic, and spices such as coriander, parsley, hot green peppers, and bay leaves. The name chakhokhbili is derived from the Georgian word khokhobi (pheasant) referring to the fact that it used to be prepared with pheasant instead of chicken in the past.


Ajapsandali consists of eggplants, potatoes, tomatoes, onions, bell peppers, and seasonings such as bay leaves, garlic, coriander, black pepper, and salt. The vegetables are stewed in oil, but only for a short time so that they don't lose their color and vitamins.


Chakapuli includes either beef or lamb meat, unripe sour plums, spring onions, green peppers, white wine, and seasonings such as tarragon, coriander, garlic, and salt. It is especially popular during spring when the plums are still unripe.


Lobio is made of red kidney beans, boiled with various spices to create a thick stew, commonly served with mchadi, a traditional Georgian cornbread. Among numerous other varieties, lobio nigozit, which incorporates mashed beans in a thick walnut sauce, is the most common version. The dish can also appear in a form of a salad, with whole or mashed beans, and it is typically served cold with herbs or other vegetables.


Satsivi is a thick nut paste. It usually includes garlic, coriander, cinnamon, vinegar, and hot peppers. Satsivi is typically served as an accompaniment to meat dishes. However, it can also be served with vegetable dishes, alongside fish, or even with boiled eggs.


Tkemali is a flavorful Georgian sauce made from wild sour plums, sugar, garlic, hot red or green peppers, and herbs such as coriander, parsley, basil, and dill. There are two main types of tkemali: green or red, depending on the type of hot pepper used in its preparation. This tasty sauce is often paired with a variety of grilled meat dishes or roasted potatoes.


Bazhe is a popular Georgian sauce made with water, vinegar, walnuts, garlic, and spices such as coriander, salt, parsley, fennel, and crushed red pepper. It has a smooth consistency, and it is traditionally served at Georgian feasts. The sauce is often used with fish or poultry dishes, adding a depth of flavor.

Source: www.tasteatlas.com

Related stories:
TasteAtlas about Georgian dishes – Part 1

TasteAtlas about Georgian dishes – Part 2

TasteAtlas about Georgian dishes – Part 3

Traditional dishes from the Mountainous Regions of Georgia

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