Georgia is an amazing and unique country. I have an article with a full description of my journey through the country, as well as a separate text about Tbilisi.
Here, I describe unique Georgian cuisine, specifically the dishes I tried during my trip to this wonderful country.
Khinkali is probably the most famous dish in Georgia. It is consisting of a meat (usually pork and beef) with spices and herbs wrapped in a dough of a unique shape. They are most commonly served boiled, but fried option ca also be found. Usually people eat them with hands, holding the “tail”. It’s best to bite a small piece of dough first to sip the flavorful broth, then eat the rest. Khinkali can be enjoyed without any sauces, but some prefer to add a bit of vinegar inside and black pepper on top. This gives a spicy twist to the dish. There are two main types of khinkali: kalakuri (with herbs) and mtialuri (meat only). Also you can order khinkali with cheese or mushrooms, and some places offer a halal version made only with beef.
Lobiani is a flatbread filled with lobio, which is well-cooked red beans seasoned with spices and herbs. The one I bought on the street seemed a bit dry to me. But once, during a tour, I had a chance to try homemade lobiani directly from the oven, and it was wonderful.
Dolma is a dish, which is well-known not only in Georgia but also commonly found in Armenia, Turkey, and several other neighboring countries. It consists of a filling made with minced meat and rice, wrapped in grape leaves. While the filling might seem a bit simple, the grape leaves give the dish a sourness that pairs perfectly with the white sauce they serve.
Imeruli Khachapuri is a pie made of dough filled with salty, stretchy Imeretian cheese. This dish is quite hearty, so be prepared that it might be challenging to finish it on your own.
One of my favorite dishes is eggplants filled with ground walnuts. Typically, this dish is served cold, but I had the pleasure of trying it with hot, freshly prepared eggplants, and it was truly an unforgettable experience. I tried it at one of the cafés on Erekle II Street in Tbilisi.
Kharcho soup is prepared with beef, rice, and tkemali (plum sauce), usually ground walnuts are also added. It is a very rich, hearty, and spicy soup. It is gonna be a good experience if you pair it with local bread — shoti, which helps balance the flavor of the soup.
Chkmeruli is a dish made of tender fried chicken in aromatic creamy garlic sauce. It was served to me directly from the oven, and it was extraordinarily delicious.
Kupati are grilled sausages, and one of their interesting features is the addition of pomegranate seeds during preparation.
Ajapsandali is a delicious vegetable stew found in the cuisines of all the peoples of the Caucasus. But there is a legend that it was invented by shepherds in the Georgian mountains. The dish includes eggplants, bell peppers, tomatoes, onions, and other vegetables.
Adjarian Khachapuri is another recognizable symbol of Georgia. It’s an open boat-shaped bread filled with salty Georgian cheese. It is served with a raw egg yolk and a piece of butter, which are traditionally mixed with the cheese.
I had the chance to try this incredibly tender homemade cheese that literally melted in my mouth. The mother of the minibus driver offered it to me, and you can read about how this happened in my big text about Georgia.
Churchkhela is a traditional Georgian sweet made by stringing walnuts or hazelnuts on a thread, dipping it in thick grape juice with flour, and leaving to dry. When it’s fresh and soft, the taste is indescribable. I recommend buying churchkhela at the Deserter’s Bazaar in Tbilisi, where it’s always fresh and the prices are lower than in the city.
A few words about wine
Wine is very important in Georgian cuisine. While in this country, I recommend trying the orange wine, which is commonly called as white wine in Georgia. It’s a unique type of wine that is gaining popularity worldwide, but not everyone knows that it originates from Georgia. The specialty of orange wine lies in its production method. Long story short, it’s made from white grapes using red wine method. This means that for orange wine, everything is pressed — the pulp, skin, seeds, and sometimes even the stems. As a result, orange wine acquires the same tannins that are absent in white but present in red wine. Additionally, orange wine is aged in kvevri — large ceramic vessels that are look like an ancient Greek amphorae. This gives the wine a distinctive aroma and a unique amber color. I just want to mention additionally that this wine has nothing in common with orange fruits, the name comes from the color.
I haven’t tried everything yet, so this article will be updated over time. Subscribe to my channel not to miss new publications — there’s much more interesting to come. Also, please advise in the comments what else to try in Georgia.
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