We would like to provide a short introduction to Georgian traditional cuisine. There are five key elements of Georgian supra (table) that is advised to know in advance to travelling to Georgia:
Churchkhela – Georgian energy bar is the first we would like to introduce – walnuts on a stray covered with grape juice. From unremembered times this food had a vital importance for Georgian warriors and travellers in absence of a proper field kitchen – which was a frequent case in Georgia’s history. Today Churchkhela is a famous desert. Our company offers master classes of making Churchkela in its tour programmes. Today churchkhela is actively used as a desert after meals at Georgian table.
Pkhali – made of various vegetables, greens, mashed walnuts or hazelnuts and spices. This is the most common vegetarian meal on Georgian table. Phkhali is made everywhere in Georgia but western Georgian regions are particularly rich with this dish. Spinach, beetroot and leek are most frequently used for making this delicious meal.
Khachapuri – most well known Georgian cheese pie very similar to Italian calzone, but only filled with cheese inside. There are many types of Khachaputi – as it varies by regions of Georgia. Most famous ones are in western Georgia. Basic – most simple and common khachapuri is Imeretian, Megrelian khachapuri has additional cheese on the top but is very similar to Imeretian one. Most sophisticated varieties of khachapuri come from Ajara region – Achma-makarina is the one that looks very similar to the Italian lasagna but comes only with cheese.
Sulguni – Georgian cheese varieties are also diverse, however Sulguni is among the tops of the best Georgian cheese. We frequently use this cheese for food and wine pairing classes. Our tours never avoid Sulguni on our tables unless it is specially requested by our guests not to do so.
Khinkali – dumpling made of meat and dough mostly the main traditional dish of the mountainous Georgians. Meat used in khinkali is usually beef but other varieties also can be found, especially pork. Vegetarian variety of khinkali is made of mushrooms. Khinkali is served with black pepper. And unlike the most of Georgian dishes the drink paired with khinkali most of the time is beer, not wine.