Georgian cuisine is known for its rich taste, diverse dishes and unique culinary traditions. It reflects a country's geographical location, history and cultural influence. Here are some key aspects of Georgian gastronomy, such as walnuts, a common ingredient used in many dishes, especially sauces and spreads. Also, pomegranates, often used to make their juice or seeds, also add a sweet and spicy flavor to dishes. Herbs and spices are often used, in particular parsley, dill and coriander, along with spices. Cheese and bread are outstanding pearls of Georgian gastronomy. Khachapuri - a well-known Georgian dish, is a type of bread filled with cheese, of which there are different regional variations, such as Imerul, Adjarian and Megrian khachapuri.

Khinkali, which is prepared with spiced meat (usually beef or pork), is a special dish and attracts a lot of attention. As for other meat dishes, satsiv stands out, which is made with turkey or chicken meat and served with a thick walnut sauce. The beauty of the Georgian table is the barbecue and the traditional Georgian kebab, which is usually made with marinated pork or beef. Georgian gastronomy is distinguished by vegetarian and vegan dishes, such as eggplant with walnuts, beans and peas.

Sweets and charoz are special foods like the rest. Especially popular is Churchkhela, walnuts soaked in grape juice, made with flour, sugar and concentrated grape juice, which is delicious.

Georgian traditional table, known for abundance of dishes, socializing and toasts. Georgian cuisine is diverse, authentic, aromatic and deeply rooted in the country's cultural heritage. He gained recognition and fame in the world for his uniqueness.

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Author: Nika Mantashashvili

Upload date: 2023-12-29