Georgian cuisine

All about Georgian cuisine.

Georgian cuisine
The difference in the directions of agricultural production and the historically established traditions affect the character of the cuisine of different regions of Georgia. In eastern Georgia, for example, wheat bread from yeast dough, baked on the walls of huge clay and cylinder-shaped jugs, is spread on the bottom of which there is a fire; Especially those delicious cakes are still hot. In the east of Georgia, bread is called in different ways - "madauri", "kuthnani", "trahtinuli" and "grandfather-spuri" (mother's bread). Residents of Western Georgia use corn bread - mchadi, baked on special clay pan (ketsi) and ivishtari (corn flat cake with cheese or beans). Serve mchadi with Imeretian cheese or suluguni. In Megrelia and Abkhazia, bread is often replaced by gomi - a thick corn porridge, reminiscent of Ukrainian or Moldovan hominy. Serve gommi with suluguni cheese or satsivi. Georgian cuisine has tolerance for all types of meat. However, more beef and poultry are preferred here. This is especially true for Western Georgia and its coastal areas of Abkhazia, Mingrelia, and Guria. One of the most favorite dishes is satsivi. These are boiled chicken or turkeys, filled with a spicy fragrant sauce with nuts and spices. Among the dishes from the bird after satsivi follows chihirtma - chicken or turkey broth seasoned with flour, acetic-egg mixture and onion. From the bird are also prepared chahokhbili with an abundant amount of fried onions. In a mandatory set of spices for chahokhbili are green parsley, chabera, cilantro, basil, garlic, red pepper, and additionally - mint, tarragon, suneli, saffron, coriander, dill. Of meat dishes, the most popular, not only in Georgia, but also throughout the Caucasus - shish kebab (meat on a spit), called in Georgian Mtsvadi. In the eastern part of the republic, there is a hashlama (boiled beef served with garlic sauce and sprinkled with cilantro or dill greens) and khinkali (pelmeni). The latter with equal success can be prepared both from pork and beef.

Georgian cuisine is famous for such dishes as muzhuzhi (from pork), chapahi (from lamb). They know here and the "bull on the spit", a dish taken from the ancient folk cuisine. Prepare it this way: inside the whole carcass of a bull is placed a calf into which lamb is put, into a lamb - turkey, into a turkey - goose, in a goose - duck, into a duck - chicken. In between them and inside them, spicy herbs and dry spices are stuffed into all corners: coriander, mint, tarragon, basil, leek, garlic, saffron, cinnamon, nuts, red pepper. All this huge building of meat is fried right on the street above a pile of coal for several hours. Outside, the meat is charred and its top layer disappears. But after this layer, inside, the meat is of unique juiciness, but to taste and aroma with it can not be compared to any meat dish in the world. In comparison with meat, fish dishes are rather modest in Georgian cuisine. Typical for the Transcaucasus species of fish are barbel, mme, podast, belonging to the family of carp and differing very delicate and fatty meat. In the high-altitude and fast rivers of Abkhazia, Svanetia, Khevsuretiya, everyone is known for their exquisite taste and does not have a specific fishy smell of trout.

A great place for food Georgians occupy vegetable dishes. Basically they are prepared eggplant, cabbage and cauliflower, beets, tomatoes. In addition to these vegetable crops in a large use wild herbs - nettle, rank, mallow, dzhandzholi, purslane. Vegetable dishes can be raw, like salads, fried, baked, stewed, pickled, salted.

Speaking about the specifics of the Georgian dishes, one can not forget about the most popular food of all Georgians - beans (lobio), which are produced in different ways. This dish is prepared from ripe beans or fresh green pods, seasoning them with hot spices. In lobio many varieties, but perhaps the most interesting - lobio with nuts in a clay pot (slow due to a heat treatment at such a special taste lobio) and lobiani (tortilla with beans).

Cheese of different grades - as inalienable Georgian table decoration. In western Georgia, popular suluguni - layered cheese in the form of round cakes, and close to it Imereti cheese (nesloeny). In eastern Georgia, like a sharp cheeses such as Tushino, kobiysky. From cheeses are made special cakes - khachapuri, which are also a traditional dish in all regions of the country.

A great place in Georgian cuisine occupy nuts - mostly walnut, then hazelnuts, almonds. Nuts - a constant component of various spices and sauces to most of the meat, vegetables and even fish dishes. They are also in soups, pastries, cold salads.

The most popular in Georgia Hashi - tightly laced with garlic broth cooked from beef or lamb offal (especially of the legs, stomach, head bones). Traditionally eaten it in the morning. It is very nutritious and healthy dish. Loves Georgians chicken soup - chikhirtma prepared on the basis of an acidic with the introduced to the egg yolks. Chikhirtma prepare well and lamb.

Georgian cuisine is famous for an abundance of sauces, for which a basis is used exclusively vegetable raw materials. Most often it is sour, fruit and berry juices, mixes, mash tkemali, pomegranate, blackthorn, blackberry, barberry, tomatoes. Lots of sauces, which are the foundation of crushed nuts, divorced or broth or plain water or wine vinegar. To this is added based on a large set of spicy greens, dry spices.

Common Georgian dish - tkemali, sour sauce, manufactured from wild plum and heavily spiced with red pepper. It is especially good for meat, successfully replacing the mustard. In Samegrelo and Abkhazia common adjika (a mixture of red pepper and salt and herbs). Red pepper - this is the only truly searing spiciness in Georgian cuisine, but also she is used rather sparingly. Widely used and other sauces: satsebeli, Satsivi, Garo, garlic and wine, hazel, barberry and others.

In Georgia, throughout various methods of canning foods. Pork, for example, are made loris - a kind of ham, muzhuzhi - ham in vinegar, kupaty - sausages, minced meat which plentifully seasoned with pepper and barberry. It is also famous for various pickles and marinades from vegetables: peppers, tomatoes, cucumbers, cabbage and pickled shoots jonjoli shrub, which grows in the south of our country.

From grapes and nuts prepared churchkhelas: in boiling grape juice with flour dipped strung on a thread peeled walnuts; when the sap freezes, turn the long, sweet, sweets kolbasovidnye.

Traditional New Year's delicacy - flat candy nuts boiled in honey - kozinaki. In each Georgian family in the New Year's Day guests with this delicacy.

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