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Cuisine of Georgia (country)

Georgian cuisine is considered one of the main attractions for tourists in Georgia.^[who?] The cuisine in this country is very specific to the Caucasus region and offers a variety of dishes, mostly high in salt and fat. Each historical province of Georgia has its own distinct culinary tradition, though Georgian food is similar throughout the country. Although the food does offer a variety of vegetarian meals, Georgian cuisine is mostly based around various meat dishes. The cuisine is not very varied: the same dishes are often eaten at each dinner.

The importance of both food and drink to Georgian culture is best observed during a feast, or supra (lit. a tablecloth), when a huge assortment of dishes is prepared, always accompanied by large amounts of wine, and dinner can last for hours. In a Georgian feast, the role of the tamada (toastmaster) is an important and honoured position.

Main dishes

• Lobio
• Khachapuri
  • Ossuri khachapuri
• Khinkali
• Nigvziani badrijani
• Georgian cheese
  • Suluguni
• Shashlik/Kebab (Mtsvadi)
• Satsivi
• Khashi
• Chakapuli
• Kubdari

Desserts

• Churchkhela
• Gozinaki
• Phelamushi

Drinks

• Chacha
• Georgian wine

Other

• Adjika
• Khmeli suneli
• Tkemali
• Walnut sauce
• Tonis Puri

See also

• North Caucasian cuisine

External links

• Recipes from About Georgia