TasteAtlas about Georgian dishes – Part 6
02 November, 2018
TasteAtlas about Georgian dishes – Part 6
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.


Kupati is a spicy Georgian sausage made with pork or beef, onions, and flavorings such as black pepper, cinnamon, garlic, salt, and coriander. The sausage is most commonly grilled or fried. It is traditionally accompanied by sauerkraut or sliced onions
and garnished with freshly chopped coriander and pomegranate seeds.

Read more: TasteAtlas about Georgian dishes – Part 2

Chicken Tabaka

Chicken Tabaka is a popular Georgian dish consisting of a chicken that is fried in a special way in a traditional pan called tapa. One should flatten the chicken on a pan by pressing it down with a weight. When it is properly prepared, the chicken should be crispy on the outside, while retaining its tenderness and moistness on the inside. The dish is often accompanied by tkemali plum sauce on the side.

Read more: TasteAtlas about Georgian dishes – Part 3


Tolma is a Georgian dish consisting of stuffed vegetables such as tomatoes, peppers, zucchini, and eggplants, or stuffed vine and cabbage leaves. The filling usually consists of ground meat, rice, and various herbs and spices. It is recommended to serve the stuffed leaves or vegetables warm and to pair the dish with a dollop of sour cream on the side.

Read more: TasteAtlas about Georgian dishes – Part 4


Ojakhuri is a Georgian dish consisting of roasted meat (pork, chicken, lamb, or beef) and potatoes. The name of the dish means family meal in Georgian, so every family has their own recipe, variations, and they all use different seasonings for the roast. The dish is usually consumed with tkemali(Georgian plum sauce) or adjika (Georgian spicy tomato tip) sauces.

Read more: TasteAtlas about Georgian dishes – Part 5


Georgian khashlama is a traditional meat dish originating from the Caucasus region. Large chunks of meat, usually beef, veal, or lamb are boiled in hot water. The traditional version of this famous dish does not include other ingredients, except a few spices. Because of this, khashlama includes only the finest meat cuts available. The origins of the dish believe to be in the Georgian Kakheti region, where it is regarded as a regional trade-in-stock. Traditionally, Georgian khashlama is prepared on an open fire, slowly, until the meat is perfectly tender. It is commonly spiced with onions, garlic, bay leaves, and peppercorns. Because it is rather time-consuming, it is usually served on special occasions, and it is a common dish during “supra”, traditional Georgian feast.

Source: www.tasteatlas.com

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