TasteAtlas about Georgian dishes – Part 5
27 October, 2018
TasteAtlas about Georgian dishes – Part 5
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.

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.


TasteAtlas offers types of Georgian bread,
desserts, and porridge.

Shoti Bread

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Shoti is a Georgian type of bread, which is usually made in Toné (a round stone oven whose walls serve as baking surface). It can either have a long, semilunar or round shape. It is sometimes called “Shotis puri”, which means “Shoti bread” in English. it is usually sold wrapped in a sheet of paper. Shotis puri is consumed as an everyday bread, but it is especially popular during festive events such as Easter, Christmas, and birthdays.

Mchadi

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Mchadi is a popular, traditional Georgian bread consisting of cornmeal, salt, and water. The dough is usually fried in hot oil until golden brown. It is recommended to serve mchadi warm with kidney beans and cheese on the side.

Ghomi

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Ghomi is a traditional dish from Georgia consisting of coarse and fine cornflour combined with water. Pieces of cheese such as sulguni are typically placed in the hot porridge to melt before consumption. The dish is often served with different sauces on the side, such as tkemali or baje.

Elarji

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Elarji is a specialty of the Georgian Samegrelo region (western Georgia), prepared as a thick porridge consisting of coarse cornmeal, cornflour, and sulguni cheese. The dish has an extremely thick texture, and it is very elastic. It is traditionally served hot and consumed with Georgian bazhe sauce, made with garlic, walnuts, and various spices.

Pelamushi

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Pelamushi is a Georgian dessert made with pressed and condensed grape juice, sugar, and flour. The liquid is gradually heated until it thickens, and it is then poured into serving dishes, bowls, or various molds, in order to create attractive shapes. When fully chilled, pelamushi is ready to be served, and it is recommended to garnish it with various nuts and seeds.

Churchkhela

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Churchkhela is a traditional Georgian candy that is shaped into a sausage. It originated from the Caucasus region. This candy is made by dipping a long string of nuts (usually walnut halves) in concentrated grape juice, then leaving the concoction to dry. It is quite healthy and so nutritious that it was even carried by Georgian warriors on their long journeys in the past. Although walnuts are mostly used in the preparation of churchkhela, they can be replaced by almonds, hazelnuts, or raisins.

Tklapi

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Tklapi is a unique Georgian dessert consisting of cooked fruit puree that is poured on a tray in a very thin layer and left to dry in the sun for a few days. It is typically prepared with fruits such as wild plums, pears, mulberry, figs, or apples. Visually, this healthy treat looks like a piece of leather. Tklapi can be consumed on its own or used in soups and stews.

Gozinaki

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Gozinaki is a traditional Georgian dessert with a crunchy texture, made with honey-fried, caramelized nuts such as walnuts, almonds, and hazelnuts. This sweet treat is often cut into diamond shapes, and it is traditionally consumed at Christmas and New Year.


Source: www.tasteatlas.com

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