One of the most enjoyable parts of traveling is discovering the cuisine, local flavors, and street food of that country. One of the elements that best reflects the hospitable culture of the Caucasus is undoubtedly the rich Georgian cuisine. Your palate will feast in this cuisine, which blends pastries, walnut and spicy sauces, meat dishes, and of course, world-famous wines. Here are 10 delicious traditional dishes you should never skip on your trip to Georgia:
1. Khachapuri – The National Pride of Georgia
The first flavor that comes to mind when Georgia is mentioned is khachapuri, which means cheese bread. It has varieties according to different regions of the country:
Adjaruli Khachapuri: Boat-shaped dough is filled with plenty of cheese; when it comes out of the oven, a raw egg and a piece of butter are placed on top. While eating, the edges are torn off, and the egg and cheese in the middle are mixed and dipped into.
Imeruli Khachapuri: A classic round pastry filled with cheese.
2. Khinkali – The Famous Georgian Dumplings
Although it resembles Turkish mantı, khinkali is much larger in size and is Georgia's most popular traditional dish. It usually comes in minced meat (beef/pork mix or lamb), cheese, or mushroom varieties. It contains a delicious broth inside.
Eating Rule: Khinkali is never cut with a knife. It is held by its stem, turned upside down, a small bite is taken from the bottom to carefully drink the hot broth inside first, and then the rest is eaten. The hard top stem is left on the edge of the plate uneaten.
3. Pkhali – Healthy and Delicious Appetizer
Pkhali, an indispensable starter of Georgian tables, is made by boiling and crushing vegetables such as spinach, beets, green beans, or cabbage, and blending them with mashed walnuts, garlic, blue fenugreek (suneli hopeli), and spices. It is usually served in top shapes with walnut paste and garnished with pomegranate seeds.
4. Satsivi – Chicken in Walnut Sauce
Prepared especially for special occasions and celebration feasts, satsivi is a traditional dish where boiled chicken meat is served cold with a rich, creamy, and spicy walnut sauce. Thanks to the cilantro, garlic, and various herbs in it, it leaves an unforgettable flavor on the palate.
5. Ostri – Georgian Style Spicy Meat Stew
If you love spicy food and meat, ostri is just for you. It is made by cooking cubed beef for a long time in a clay pot or pan with tomato sauce, plenty of garlic, fresh herbs, pepper paste, and special spices. The meat is so tender that it melts in your mouth. You should eat it by dipping fresh tonis puri (stone oven bread) into it.
6. Mtsvadi – Georgian Barbecue (Shish Kebab)
Meat dishes are very important in Georgia, and mtsvadi is their barbecue culture. It is usually prepared by cutting pork, beef, or lamb into large cubes and cooking them on skewers over grapevine or special wood fire. It is served with fresh onions and pomegranate seeds, accompanied by tike (sour plum sauce).
7. Lobio – Beans in Clay Pot
It is a great option for both vegetarians and legume lovers. It is made by cooking red beans in a clay pot (ketsi) mashed with onions, garlic, cilantro, and walnuts. It is usually served with corn bread (chadi) and pickles.
8. Chkmeruli – Oven Roasted Chicken in Garlic Sauce
Belonging to the Racha region, this dish is the favorite of garlic and butter lovers. After a whole chicken is fried, it is baked in a clay dish in a special creamy and milky sauce with plenty of garlic. It is a magnificent flavor that captivates garlic lovers from its smell to its taste.
9. Badrijani Nigvzit – Eggplant Rolls with Walnuts
This appetizer, made by spreading spicy and garlic walnut paste inside fried eggplant slices and rolling them up, is a fixture of Georgian tables. The pomegranate seeds sprinkled on top add both visual richness and balance the oily texture of the eggplant with a refreshing sourness.
10. Churchkhela – Traditional Georgian Dessert
Hanging like colorful candles in Georgian streets and markets, churchkhela is actually the healthiest and most energetic snack in the country. It is made by stringing walnut or hazelnut kernels on a thread, dipping them into a thick, floury batter made from grape or mulberry juice, and drying them. It is great to carry as a snack with you during your travels.