Category: Georgian cuisine
Georgian cuisine refers to the cooking styles and dishes with origins in the nation of Georgia and prepared by Georgian people around the world. The Georgian cuisine is specific to the country, but also contains some influences from other Middle Eastern and European culinary traditions, as well as those of the surrounding Western Asia. The cuisine offers a variety of dishes with various herbs and spices. Each historical province of Georgia has its own distinct culinary tradition, such as Megrelian, Kakhetian, and Imeretian cuisines. In addition to various meat dishes, Georgian cuisine also offers a variety of vegetarian meals.
Khachapuri is a traditional Georgian dish of cheese-filled bread. The bread is leavened and allowed to rise, and is shaped in various ways, usually with cheese in the middle and a crust which is ripped off and used to dip in the cheese.
Khmeli suneli is a traditional Georgian spicy herbs mixture. It is popular in Georgia and entire Caucasus region. This recipe is to a Georgian cuisine what curry powder is to an Indian cuisien. No set formula exists for making this mixture, as the proportions of herbs change to complement whatever dish is being prepared.
Ajika is a hot, spicy but subtly flavoured paste often used to flavour food mainly in the Caucasian regions of Abkhazia and Samegrelo. Ajika is usually red, though green ajika can be made with unripe peppers.
Satsivi (Georgian: საცივი) is a Georgian sauce made of walnuts and served cold either as a dipping sauce for bread, or sauce for boiled or fried game or fish.