Georgian cuisine

Georgian cuisine encompasses the cooking traditions, techniques, and practices of Georgia. It has a distinctive identity, yet shares some traits with the national cuisines of the Caucasus, the Middle East, and Eastern Europe. Each region of Georgia has its own unique approach to food preparation. Eating and drinking hold significant cultural importance in Georgia.

Because Georgia was part of the Silk Road, travelers influenced its culinary development. The Georgian emphasis on family and friends makes the feast, or supra, a central tradition. A supra can be arranged on the spot for relatives, friends, or guests. Every supra has a toastmaster, who leads the toasts and entertains those present.

Abkhazia

Abkhazian cooking relies heavily on spices and walnuts. Common dishes include abysta (a corn porridge similar to margal ghomi), apyrpylchapa (pepper skins stuffed with walnut sauce), achma (a variation of khachapuri), aritsvmgeli (cornbread with walnuts), achash (Abkhaz chudu with cheese), achapa (kidney beans with walnuts), and akutaghchapa (hard-boiled eggs filled with walnuts, like deviled eggs). The most popular dessert is akuarkuar, a honey cookie.

Ajika is a hot, spicy yet subtly flavored sauce or paste often used to season food; it is also sold as a dry spice blend. Abkhazian wines include Lykhny, Apsny, and Anakopia. Adjarian cuisine is highly varied, shaped by its geography (coastal and mountainous areas) and history. In mountainous Adjara, dairy products dominate, and dishes are richer and heavier.

Along the coast, meals are more spiced and use many fresh herbs. Popular dishes are Adjaruli khachapuri, borano (chopped cheese fried in ghee), chirbuli (an omelette with walnuts and tomato), malakhto (mashed kidney beans with walnuts and crude grape juice), iakhni (a stew similar to kharcho, traditionally made around Kobuleti), khavitsi (a corn porridge with ghee), sinori (made from nadughi and unleavened dough), pakhlava (a version of baklava), and shaqarlama (a biscuit). Gurian cuisine is largely based on poultry (especially chicken), cornbread (mchadi), and walnuts, similar to Imereti. Well-known dishes include satsivi (meat, mostly chicken or turkey, in bazhe walnut sauce), mchadi (cornbread), kupati (pork sausage), badrijani nigvzit (fried eggplant with walnut sauce), Guruli gvezeli (crescent-shaped pie filled with cheese and hard-boiled egg, typically eaten at Christmas), brinjula (a cheese omelette on a dough base like khachapuri), pkhali, and kuchmachi (beef or poultry livers with walnut sauce and pomegranate).

Imereti

Imeretian cuisine shares many similarities with neighboring Guria and is known for generous walnut use. Notable dishes include Imeruli khachapuri (the most common Georgian cheese bread), mchadi (cornbread), pkhali, kuchmachi (beef or poultry livers with walnut sauce and pomegranate), soko (fried mushrooms), lobio (mashed red beans with spices), badrijani nigvzit (fried eggplant with walnut sauce), chakhokhbili (tomato-based poultry soup), mtsnili (pickled vegetables like cucumbers, cabbage, beets, and jonjoli), ekala (pkhali made from smilax), kupati (pork sausage), satsivi (meat in bazhe walnut sauce), and tsitsila isrim-maqvalshi (roasted chick in a blackberry- and grape-based sauce). Imereti is known for cheeses such as chkinti (salty cheese), Imeruli kveli, and sulguni.

Kakhetian cuisine is more meat-based, and the region is called the "Region of Wine." It is also the birthplace of shoti, a type of Georgian bread. Notable dishes include mtsvadi (meat cooked over fire), chakapuli (soup made with fresh herbs like tarragon and lamb or sheep meat), khinkali (dumplings filled with meat and herbs), khashlama (boiled beef or lamb), khashi (boiled meat, often eaten after a supra), chanakhi (lamb and tomato soup), chikhirtma (chicken soup), and ajapsandali (a ragout of eggplant, potatoes, and tomatoes). Famous desserts are churchkhela (candy from grape juice and walnuts) and pelamushi (grape juice dessert). Kakheti is also known for its wines, with growing areas like the Alazani valley, Tsinandali, and Kindzmarauli, and indigenous grape varieties including Saperavi, Kisi, Rkatsiteli, and Mtsvane.

Kartli is rich in fruits (especially apples, apricots, figs, and peaches) and vegetables (especially cucumbers, tomatoes, and onions). Kartlian dishes include puris kharcho (a bread soup), shechamandi (soup made from dogwood or docks), jonjoli (pickles from bladdernuts), chakhrakina (a khachapuri filled with cheese and beetroot leaves), khabizgina (Ossetian khachapuri filled with cheese and potatoes), capers in Kaspi (known as capari), and chakapuli (soup made from fresh herbs and lamb or beef). Although most of historical Lazeti lies in Turkey, Lazes in Georgia, especially in Sarpi, continue their traditional dishes. These include paponi (baked sweet pastry with milk pudding), gresta (chicken or beef with melted cheese and mushrooms), kapça tağaney (fried anchovies and vegetables), kapça princoni (anchovy pilaf), and kapçoni mç̌kudi (fried cornbread with sliced anchovies, pkhali, and herbs).