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There are many fish dishes in Georgian cuisine, but unfortunately we have heard little about them, much less tried them. What to cook from fish in Georgian read on.

Recipes of Georgian fish dishes

Bozartma from salmon

Ingredients:

• salmon
• onion
• cilantro, parsley, dill and tarragon
• lemon juice
• lemon

Cooking method:

1. Peel and gut the salmon, cut into portions.
2. Cut the onion into rings, mix with chopped cilantro, parsley, dill and tarragon.
3. Place half of the mixture in the bottom of a large heavy-bottomed saucepan. onion with herbs, put portions of salmon on top, salt and cover with the remaining onions and herbs.
4. Pour the contents of the pan with water so that it does not completely cover the fish with herbs.
5. Close the lid and put on the smallest fire. Cook fish for about 30-40 minutes.
6. Serve the dish both hot and cold. When serving, sprinkle the fish with lemon juice and garnish with slices of the lemon itself.

Chakhokhbili from red fish

Ingredients:

• 1 kg red fish
• 2 pcs. onion
• 150 ml wine vinegar
• cilantro or dill greens
• 100 ml water

Cooking method:

1. Fillet red fish, cut into cubes and string on wooden skewers. Cook fish on the grill or in the oven.
2. Finely chop the onion, pour over with vinegar and leave to marinate for 20 minutes. Then pour in water and put to stew on medium fire.
3. Fish, you can with skewers, put in a saucepan with onions, salt to taste and season with chopped herbs.
4. Close the saucepan with a lid and heat for about 2-3 minutes. Serve fish with onion sauce.

Recipe Tsotskhali

Ingredients:

• 1 kg tsotskhali - trout variety
• parsley and celery
• 1-2 teeth garlic
• 2 tbsp. l. yogurt
• pepper

Cooking method:

1. Gut the trout and wash. Cut into serving pieces. Place the fish in a large saucepan, season with salt and pepper. Pour in water and boil until tender.
2. Then remove the fish with a slotted spoon from the broth, onto a plate, sprinkle with cold water and cool.
3. Finely chop the greens, then mash into a puree with a mortar.
4. Grind the garlic in a mortar or pass through a press.
5. Mix greens, garlic and matsoni.
6. Spread the sauce over the trout pieces and serve to the table.

Burbot in a pot with vegetables

Ingredients:

• 2 kg burbot
• 2 large carrots
• 0.5 kg cauliflower
• 300 gr. green beans
• 2 pcs. onion
• 0.5 kg spinach
• 2 pcs. red bell pepper
• 100 ml olive oil
• green cilantro, dill and basil
• pepper
• for the sauce: wine vinegar, dry herbs, suneli hops, dried garlic

Cooking method:

1. Cut the burbot into 2 fillets. Salt the fillet, pepper, sprinkle olive oil and leave for 10 minutes. Then fry until tender and remove to a plate.
2. Boil spinach, cabbage, carrots and beans.
3. Grill the peppers, remove the skin and remove the seeds. Cut into straws.
4. Cut all boiled vegetables into equal pieces.
5. Onion cut into 4 parts.
6. Grease the pots with olive oil. Put a layer of vegetables on the bottom of the pots, add salt to taste.
7. Cut the fillet into the required number of pots and put in each serving.
8. Lay the remaining vegetables on top.
9. Put the pots in the refrigerator for 12 hours.
10. Before serving, put the pots in the oven and bake for about 30 minutes. Before serving, pour warm vinegar sauce into the pots, herbs and salt.

Flounder in wine sauce

Ingredients:

• flounder
• 1 st. table red wine
• 1 st. water
• parsley and cilantro
• onion
• Bay leaf
• 4 things. carnations
• 0.5 st. walnut kernels
• garlic

Cooking method:

1. Gut and clean the flounder, cut into portions. Put the fish in a bowl.
2. Finely chop the greens, cut the onion into cubes. Put onions, herbs, cloves, bay leaves on the fish, pour wine and water. Salt to taste.
3. Simmer the flounder under the lid over low heat for about 20 minutes.
4. Remove the finished flounder and strain the broth. Pour the broth into another saucepan, boil.
5. Crush the nuts with garlic in a mortar and put into the broth. Boil for 1-2 minutes and remove from heat.
6. Serve the flounder, pouring over the sauce and sprinkling with fresh herbs.

cook fish according to Georgian recipes, please your loved ones with delicious dishes and read new articles on What to Cook.ru. Prepare also other dishes, for example, according to the manna recipe or other recipes. It is interesting that manniks can be cooked on kefir and even without the addition of flour!

Good luck and bon appetit!

Always your Alena Tereshina.

In general, over the past trips I have accumulated a lot of delicious photos! I thought, such goodness should not disappear ... Absolutely all the dishes from the list, where there is a photo, were subjected to my personal tasting. No rewriting from Wikipedia in the style of "just to write, but more." If there is no photo, then this is the goal for my next trip. This dish will not be on the menu above either - it is more convenient to use the article to identify dishes by name.

Georgian cuisine dishes from dough

Khachapuri Imeretian

Flatbread or cheese pie. Dough, dough and more dough. Have you returned from Georgia? - Throw away the scales.

Imeretian Khachapuri

Megrelian Khachapuri

It differs from the Imeretian one by the presence of cheese on top. The rest is exactly the same. We do not buy scales.

Megrelian Khachapuri

Cheese and butter patty with scrambled eggs in the middle. Beautiful and appetizing! For its characteristic elongated shape, it is often called a "boat". One such projectile - and you are neutralized until the evening.

Adjarian khachapuri peeled

Relatively recently (at least they say so) a new variation of the traditional Adjarian khachapuri, the so-called. peeled khachapuri in Adjarian style. All the pulp on the sides (the one that is inside) is completely cleaned out. Eating such khachapuri can only be content with a crispy crust. Here, nutritionists can breathe a sigh of relief (after all, they know that fresh soft dough Pretty bad for digestion.) Friends, do not overeat!

Adjarian khachapuri peeled

Lobiani

Pie stuffed with boiled beans. In the photo, the version in the "puff version".

Layered lobiani in

Meat pie with hot Georgian spices. Made in Svaneti.

Svan corn cake with cheese: fried together cornmeal and fresh cheese suluguni.

Chvishtari at Malat Cafe in Mestia, Svaneti

Khachapuri made from thin layers of boiled dough. A kind of Georgian lasagna. The main principle of preparation is unsweetened dough and salty cheese.

In Tbilisi

Cornbread. Only and everything. Pretty fresh for my taste.

Mchadi at Maspijelo restaurant in Tbilisi

Nazuki

Sweet "buns" (see the size) from the village of Surami (which is on the road from Tbilisi to Kutaisi). Real science can only be obtained here. The recipe is passed down from generation to generation.

Nazuki

• Penovani- puff khachapuri;
• Guruli- Gurian khachapuri from the Guria region, respectively. Baked in the shape of a crescent. Chopped boiled egg is added to the cheese filling;
• Rachuli- khachapuri from the Racha region. Has a square shape. Topped with egg yolk;
• Chahrakini- pie with beet tops and cheese;
• Gomi- corn porridge. Salt and spices are not seasoned. Served with cheese or satsivi sauce;
• Elardji- if you add cheese to gomi, you get elarji.

cold dishes

An appetizer of vegetables and herbs mixed with nuts. Often the dish comes as an assortment of vegetables such as spinach, beets and eggplant. One serving is enough for a company of two or three people.

Pkhali at Khinkali House restaurant in Tbilisi

The Georgian name is "nigvziani badrijani". Badrijani in Georgian means eggplant. Main ingredients: eggplant, walnut, vegetable oil, garlic and spices.

Pickles. Served as an assortment. Perhaps, from all the variety it is worth highlighting the so-called. jonjoli (a plant from the Red Book) - pickled flowers of a shrub (or small tree) of the same name and Green pepper. The latter, of course, is sharp.

Mtsnili at Khinkali House restaurant in Tbilisi

Bean dish. Served in a clay pot both hot and cold. In addition to beans, this dish also includes dry red pepper and herbs.

Lobio at Laila restaurant in Mestia, Svaneti

Suluguni

Cow cheese. The taste is quite salty and therefore it is better to combine it with something more insipid.

Sulguni cheese

Matsoni

Fermented milk product from milk (cow, sheep or goat) with the use of a special starter culture. I would call matsoni a full-fledged Georgian yogurt. Although it happens that they drink it.

Matsoni

• Chogi - vegetable snack from baked beets, onions and dried dogwood (such a berry);
• Gebzhalia- fresh mint, matsoni, khacho cottage cheese and chinti cheese;
• Mzhaveuli- pickled Georgian pickle;
• Imeretinsky cheese- a young cheese named after the region of the same name in Georgia. One of the most common lightly salted cheeses is the basis for most khachapuri;
• Nadugi- creamy curd cheese, tender and tasty;
• Gooda- spicy mutton (sheep) cheese.

First meal

Beef meat soup with rice, tomato and spices on a special sour base of dried tkemali plums. A distinctive feature is the density characteristic of this dish. Moderately spicy.

Kharcho at the Maspijelo restaurant in Tbilisi

Chikhirtma

Chicken soup with flour, eggs and coriander. It is usually cooked in poultry broth, sometimes lamb. A distinctive feature is the complete absence of vegetables. Not sharp.

Chikhirtma at Shavi Lomi restaurant in Tbilisi

Soup on beef broth. Rich broth, which is obtained by boiling beef on the bones with the addition of carrots, onions, garlic and herbs. Being a broth, it goes well with bread.

Tatariakhni from beef

Matsoni soup with mint

Soup with the addition of potatoes (or rice) with traditional Georgian spices.

Matsoni soup with mint

• Khashi- offal soup, cooked for a long time. Traditionally eaten in the morning on a hangover;
• Shechamandy- vegetarian soups. There are both lactic or fruit-sour, and nut-based;
• Ostry- like stri (second dish), only soup.

Second courses of Georgian cuisine

Georgian version of dumplings. Traditionally, they eat with their hands, while biting should be so as not to spill a drop of wonderful meat juice. Principle of action: took a bite, drank juice, ate the rest. The filling can be very diverse: from meat to vegetable. Cheap and tasty.

Meat on a spit, barbecue. Barbecue in Georgia is not marinated, and therefore it may seem a bit dry to many. In principle, in most cases it is so. But, mtsvadi in the photo was juicy.

Mtsvadi in one of the cafes in Ushguli, Svaneti

Pot-roasted pork with potatoes, onions and spices. I recommend trying it at the Maspingelo restaurant in Tbilisi, where this very photo was taken. To say it's delicious is an understatement! Portions should be enough for two.

Ojakhuri at Maspijelo restaurant in Tbilisi

An exceptionally Adjarian dish - you can try it in the restaurants of Batumi. In terms of composition, these are veal, mushrooms, onions, sour cream, cilantro and the hops-suneli seasoning, popular in Georgian cuisine. Served in a clay pot. A portion can be ordered for two.

Kaisa in Tavaduri restaurant in Batumi

A dish of young lamb or calf meat cooked in wine with lots of herbs and tkemali (wild plum). In the photo, the author's performance in the restaurant "Litera" in the Tbilisi House of Writers.

Chakapuli at Litera Restaurant

Kababi

Kababi is the same Turkish kebab, only in Georgian. Elongated cutlets sprinkled with onion and sumac (such a spice), wrapped in flat pita bread (or without it).

Kababi at Kakhelebi Restaurant

Vegetable sauté in the Georgian manner. The dish itself can be added to the Caucasian cuisine as a whole. Specifically, in Georgia, it is prepared from eggplant, tomatoes and sweet peppers with the addition of onions, garlic, cilantro and basil. Recommending dishes to friends Georgian cuisine, I always mention my Batumi ajapsandali as one of the most delicious dishes that I had a chance to try in Georgia.

Ajapsandali in Batumi Cafe Gardens

Borano Kobuleti

Suluguni cheese fried in butter, complete with cornmeal and an egg. It is better to order for breakfast - very high in calories. But, you can freeze your worm almost until the evening.

Borano Kobuleti

Megrelian kharcho is made from veal, walnuts and tomato paste with dry white wine. As seasonings are: cilantro, young coriander, saffron and suneli hops. Not to be confused with kharcho soup - these are two completely different dishes. They have only one thing in common: Megrelian kharcho and kharcho soup - those dishes of Georgian cuisine that you should definitely try at least once.

Megrelian Kharcho at Sazandari in Batumi

Mashed potatoes with Imeretian cheese. They are also called "elarji in Svan style" (elarji is such an independent dish). Prepared mainly in the Georgian region of Svaneti. By the way, it is better to season Georgian dishes in this region with Svan salt. That's more interesting.

A dish of veal or beef stewed in tomatoes. Moderately sharp. Served in earthenware. Ostry is the second name of the same dish. I personally did not manage to identify any significant differences in the recipe, and most importantly, the taste when tasting both. Maybe you know? - write, plz, in the comments.

A chicken dish stewed with tomatoes, onions, herbs and wine. The latter is hardly noticeable, if not completely absent.

Lamb dish with vegetables, potatoes, all kinds of herbs and spices traditional for Georgia. Reminds vegetable stew. Traditionally cooked in clay pots.

Minced meat with rice and herbs, wrapped in grape leaves. Served with garlic sauce (matsoni is a fermented milk product similar to yogurt or curdled milk).

Roast of veal liver(hearts or kidneys) with herbs, Georgian spices and garlic. Translated into Georgian, jigari means "innards". In general, an amateur dish, although quite tasty (if you know how to cook it, of course).

Kupaty

Georgian sausages. First boiled, and then fried in a pan or charcoal.

Kupaty

• Muzhuzhy- Georgian jelly based on pork;
• Satsivi- one of the most difficult in terms of cooking dishes of Georgian cuisine. A poultry dish (mainly chicken) combined with chopped walnuts, sauce and seasonings. Do not try to order it in restaurants - real satsivi is cooked for at least 3 hours. Served cold.
• Kaurma- spicy lamb stew with vegetables and spices;
• Chkmeruli- chicken in a creamy garlic sauce cooked in ketsi.

Georgian bread

Shoti puri

Georgian bread baked in a large round oven "tone" (also called tandoor), which is a large clay vessel half buried in the ground.

Shoti puri at Maspijelo restaurant in Tbilisi

Georgian lavash. The dough contains only water, flour, salt and no yeast. Like shoti, it is baked in a clay oven at high temperatures, which makes it so soft and airy. Hello Dietitians!

Madauri at Sazandari restaurant in Batumi

Sauces

Nut sauce with spices. I can say that in my personal rating of sauces, bage rightfully occupies a leading position and has not lost it to anyone yet. If it is cooked correctly, then the pleasure is guaranteed. Airy, vaguely reminiscent of artichoke cream soup.

Tkemali (wild plum) gravy with spices, garlic and herbs. It goes well with fish, meat, poultry, side dishes of potatoes and pasta.

Churchkhela in the Walmart supermarket in Batumi

Homemade churchkhela in Kakheti

Grape juice boiled with cornmeal. Served chilled in the form of jelly.

Pelamushi at Cafe Gardens in Batumi

Homemade pelamushi

• Gozinaki- Dessert made from walnuts with honey.

Epilogue

It is highly recommended to check the degree of satiety after each meal eaten. "How?" - you ask. Well, for example, you can turn on this track * and try to dance to the beat. Weak? But Georgians can... You can get master classes directly in Georgia.

P.S.

Friends, if you know any dishes of Georgian cuisine that are not on this list, please write their names in the comments below. I will add them to my dictionary and take a beautiful photo in one of the restaurants in Georgia. Why in Georgia? Yes, because as soon as Georgia has the most correct portions... 😉

Friends! Thank you for reading to the end. From me a bonus for showing interest, from you - registration via the link. So we say thank you to each other.

Copyright © Sergey Prokhorov

Georgian cuisine is something that you need to try more than once. They combine Transcaucasian traditions, customs of the Black Sea and Asia, have a bright taste and appetizing appearance.

Among the main features of Georgian cuisine are:

• Delicious meat without limits. When cooking, they use both pork and lamb, as well as poultry, beef.
• Soups without vegetables. Instead, during cooking, add to the broth a raw egg, spices and flour sauce.
• An abundance of cheese. Each region of Georgia produces separate view cheese.
• Sauces for every taste. They are served with all dishes and are prepared only from fresh products.

In order not to get lost among the huge number of dishes national cuisine Georgia, find out what you should definitely try during your vacation in this country.

meat cuisine

Famous dish of Georgian cuisine. Nutritious and juicy Georgian dumplings are made from pork, beef or veal, less often from lamb. There is also a vegetarian option - they use it for the filling. boiled potatoes, mushrooms and cheese. Trying khinkali in different regions of Georgia is a must, because each region has its own recipe and cooking features.

The traditional list of ingredients for khinkali:

• Wheat flour
• Garlic
• Salt and spices (cilantro, red pepper, ground cumin)

Meat and lard are passed through a meat grinder, finely chopped onions and garlic are added to the minced meat. Then it is poured with a small amount of water, mixed with spices.

To prepare the dough, flour is mixed with water and salt. Then it is rolled out as much as possible, often using special appliances that every Georgian housewife has in the kitchen.

The finished dough is cut into squares and put one on top of the other, each time sprinkling with flour (there should be at least 15 such layers). Minced meat is prepared in advance. It is placed in the center of the square, folding the edges of the dough with an accordion, as tightly as possible. This is the most difficult stage in the preparation of khinkali.

Georgian dumplings are cooked in small batches, 10-15 pieces for 7-10 minutes each. Then carefully take out and serve the dish on the table.

Georgians themselves usually sprinkle khinkali abundantly with black ground pepper, but spiciness is a feature of their cuisine. You don't have to.

Taste juicy meat filling in combination with tender dough justifies all the complexity of cooking.

A popular Georgian dish of meat and vegetables. Traditionally baked in clay pots. It is based on pork or lamb, potatoes, eggplant, onions, tomatoes, beans or peppers are used from vegetables. The recipe necessarily includes tomato juice and adjika, a few cloves of garlic and various spices.

The dish is prepared in a certain sequence, creating each layer with a new ingredient. Meat and vegetables are cut into cubes, greens and garlic are finely chopped. First, onions are poured into the pot, then potatoes, eggplant, herbs, tomatoes, peppers and garlic. Each layer is smeared with adjika and sprinkled with spices.

To make the meat as tender and juicy as possible, it is laid out in pots last.

Next, the dish is poured tomato juice and sent to the oven. During cooking, the ingredients are mixed, creating a unique taste. The dish is hearty and slightly spicy, has a pleasant aftertaste and is suitable for any meal at the Georgian feast.

Satsivi with chicken

The dish gives you the opportunity to enjoy the unique taste of baked poultry with a spicy Georgian walnut sauce. Usually the dish is served separately from the side dish, adding a little greenery, eaten with pita bread or flat cakes. The main feature is that satsivi is eaten cold.

How are they prepared?

First, the chicken is boiled. The broth is filtered, left for further dressing of the dish. The chicken is then baked until crispy. The bird is cut into pieces, separating the bones and meat.

To make the sauce, the walnuts are crushed until crumbly. Then they are mixed with spices, stewed onions and chopped cloves. The resulting mixture is poured with chicken broth, whipped in a blender, pomegranate juice is added.

The consistency of the sauce is similar to sour cream.

At the end, the meat is put in a saucepan with sauce and put in the refrigerator.

Vegetarian dishes

Many national dishes of Georgian cuisine consist only of vegetables. The most popular in sunny Georgia are beans, eggplants, tomatoes, mushrooms and onions.

There are many options and features of cooking this dish, depending on the region of the country and the availability necessary products in the owner's kitchen. But traditionally, onion, garlic, cilantro and spices, such as cinnamon, adjika, coriander, are added to beans (the main ingredient).

Before you start cooking, the beans are soaked in cold water for 8-12 hours. Then it is boiled by adding chopped onions. During cooking, the beans become soft and get a savory taste.

Having made the fire a little quieter, the beans in the pan are partially kneaded so that one half of it is in the form of gruel, and the second remains intact. While stirring, sprinkle it with seasonings and salt. After that, the dish is sprinkled with chopped cilantro and chopped garlic. After 15-20 minutes, lobio is removed from the heat and allowed to brew a little.

A healthy and unusual dish is served with corn porridge, in Georgian it is called "gomi".

Lobio is one of those dishes of Georgian cuisine that you should definitely try.

Georgian soups

The most popular soup from the national dishes of Georgia. Spicy taste and unique spicy aroma will awaken the appetite of even the most demanding gourmet. Perhaps you decide that you have already tried kharcho before and you should not spend money on it on vacation. Nevertheless, this soup is worth trying in Georgia, at least for comparison. Believe me, not everything is so clear.

Real kharcho can only be tasted in Georgia. After all, it is here that tklapi is added to it - plum puree dried in the warm sun. It gives an unusual sourness to the dish, enriching its taste.

Traditionally, kharcho is made from beef. But cooks, both in the country itself and abroad, sometimes use chicken and lamb.

How is the national Georgian soup prepared?

First, the beef brisket is cut and boiled for 1.5-2 hours, while soaking the tklapi. Then rice is cooked in the resulting broth along with beef. Along the way, chop the onion and hot peppers, pass nuts through a meat grinder.

After that, pepper, nuts and garlic should be mixed and added to the broth. Pour finely chopped greens there. All these ingredients are sent to the pan with the meat, which is seasoned with the remaining spices and tklapi. After 15 minutes, kharcho soup is removed from the heat.

Soup, cooked almost without vegetables, this is its peculiarity. This is a fatty beef broth with herbs, spices and, of course, garlic. In many Georgian families this National dish eaten for breakfast, delicious hashi energizes for the whole day. With such a composition - still!

For cooking, use beef legs, cut lengthwise into two parts. For one day they are kept in the kitchen in cold water, after which they are placed in a large pot and boiled without salt, removing the foam as it appears. When the meat is easily separated from the bones, proceed to the next step.

The boiled beef is cut into several pieces, salted, the broth is filtered, returned to a low fire. At this time, the garlic must be crushed, and the greens finely chopped. Then the ingredients are mixed with pieces of pita bread and added to the soup. In a few minutes everyone can enjoy the appetizing national Georgian dish khash.

National desserts

churchkhela

National Georgian delicacy. For the manufacture of this healthy and tasty sweets, they use different types nuts and badagi - special grape juice.

Churchkhela comes in a variety of colors and flavors, as each grape variety has its own characteristics. The delicacy is slightly viscous, pleasantly sweet and very soft.

To prepare this dessert of Georgian cuisine, use:

• Grape juice
• Nuts (hazelnuts, walnuts, almonds)
• Wheat and corn flour

For a few minutes, the nuts are fried in a pan, then left to cool. After cleaning, they are strung on a thick thread and hung in a dry place where there is access to the sun.

To prepare grape jelly for this national delicacy, part of the juice is boiled over a quiet fire. At this time, flour is gradually added to the second (chilled) part, stirring thoroughly, avoiding the appearance of lumps. The resulting mixture is poured into boiling juice and boiled until gruel is formed.

Each thread with nuts is dipped in jelly and hung up. In two days, the delicious Georgian dessert is ready to eat.

Since the dish does not contain sugar and dyes, even small children can try churchkhela in Georgia.

Georgian pastries

Khachapuri

Insanely delicious and very popular cakes with viscous cheese, which have spread far beyond the borders of Georgia. When preparing them, they use a special “young” cheese - Imeretinsky. It differs from all other varieties in its unusual sour, but at the same time delicate taste.

Georgian khachapuri consists of:

• yogurt
• sour cream
• salt and sugar
• butter and soda

Before cooking, the butter is left to melt, and the cheese is left briefly in water to make it less salty. Salt and sugar are added to the matsoni, mixed and melted butter is poured in. Gradually adding flour, knead the dough.

Shredded or grated cheese is put in khachapuri. Also in the recipe you will find sour cream, a little butter and salt. All ingredients are mixed. Cakes are formed from the dough, inside of which they put the cheese filling. Then spread in a pan and fry until a crust forms.

Grease khachapuri before serving butter. They are eaten with the hands, breaking off small pieces from the cake.

You can experience all the features of the amazing taste of khachapuri not only in a cafe, but simply on the streets of sunny Georgia.

And be prepared for the fact that portions in Georgia are very large - almost always it is enough to order one dish for two. So don't try too much in one meal.

Snacks of Georgian cuisine

Vegetables are at the heart of this appetizer. The most popular are pkhali made from mushrooms, beets, spinach and zucchini, green beans and cabbage. The consistency of the appetizer resembles a pate, it takes pride of place on the festive table.

Pkhali is prepared in two stages:

• Vegetables are peeled and stewed until tender. Waiting for them to cool down.
• Pass vegetables through a meat grinder along with the rest of the ingredients: onions, cilantro, garlic, walnuts and spices. They form meatballs, decorate.

Greens or pomegranate are often used to decorate pkhali. Soft and cooling snack goes well with lobio, hot cakes and national Georgian wines.

Sauces

Georgians are masters in making sauces, which are an integral part of Georgian cuisine.

Baje is an incredibly soft, fragrant sauce that soaks meat and fish, greatly enriching their taste. It is made from nuts and served cold.

In Georgia, for the preparation of bage, they use:

• walnuts
• cilantro
• garlic
• hops-suneli
• vinegar
• spices (saffron, pepper)

First, the nuts are crushed to form flour. Then cold boiled water, salt, vinegar and spices are added to them. All ingredients are thoroughly mixed, passed through a blender and put in the refrigerator.

Bazhe is a versatile sauce that is suitable for both vegetables and meat dishes, it gives them a spicy taste and aroma.

National dishes of Georgian cuisine are a real delight for gourmets. Have a delicious trip!

Related posts:

It is unlikely that there will be a person, at least once, who has not heard about the Georgian national cuisine. Moreover, it is simply impossible to miss this amazing food. Having visited this country, it will be very difficult to try all the delicious dishes of Georgia, since their number is simply huge. In pursuit of tasting dishes, then you will have to spend your free time for a couple of months in the gym, as it will be simply impossible to stop. Caucasian kitchen usually rich in herbs, nuts, spices and juicy meat prepared in various ways.

History of Georgian cuisine

There is an old legend. On the day of the creation of the world, God created various peoples and called them together to distribute the land. All peoples came, only Georgians were absent. He also distributed lands, but the Georgians never showed up. Then he decided to see what they were doing. And I saw that they drank wine all day and ate different dishes and blessed him for these gifts. God liked this very much, and he gave the inhabitants of Georgia the land that he kept for himself. And the soils of this land were so fertile that very delicious apples, pears, grapes, pomegranates, peaches and many types of herbs. It is these fruits and herbs that are now an indispensable part of the southern cuisine.

Georgian dishes

Everyone knows Georgian famous dishes that are found at every step. These are khachapuri, khinkali, lobio, chakhokhbili. As well as kharcho soup, tkemali and satsebeli sauces. Each dish has its own history and unique recipe. Not only second and first courses, but also pastries, dozens of types of sauces, cheeses and famous sweet desserts have become widespread. A wide range of Caucasian food is presented by cafes and restaurants. And if you are afraid to try Caucasian delicacies because of their sharpness and spice, then ask the chef to make them not so spicy. Chefs in good establishments always meet the needs of the client, and Georgian dishes can be served according to your preferences.

Features of national cuisine

Georgian cuisine has its own characteristics, like the cuisine of any other country. Fertile lands and warm and gentle sun make the harvest rich, and pastures full of juicy grass for livestock. The main difference between Georgian dishes is the perfect combination of meat, vegetables and a certain amount of spices and spices.

Also, unusual sauces are often used for cooking, the main composition of which is homemade vegetables and herbs. Sometimes sauces are prepared even from fruits: grapes, plums, cherry plums and even pomegranates. Spicy herbs are added to spice up and improve the taste.

Georgian cuisine recipes

Everyone can cook the most delicious dishes of Georgian cuisine. To do this, use the Internet to search. It will not be difficult to find Georgian cuisine recipes with photos at home. Any search engine will give you thousands delicious recipes of your choice. Photos ready meals will let you know how the food will look after cooking in the kitchen, and whether you like it appearance your relatives and friends. This is true in the case of baking. After all, not only the names and taste attract this or that pastry. It is very important how enticing and desirable the food looks in order to try it.

We invite you to familiarize yourself with some of the culinary dishes of Georgian traditional cuisine, which look very temptingly tasty in the photo.

• Bread shotis puri - cooked in large long ovens - tone, which are placed directly on the floor. Bread is eaten quickly because of its airiness and taste. It is prepared in the form of a cake about 30 cm long. It is especially tasty when served hot with cheese sprinkled on it.

• - a classic bread cake made from dough with cheese inside, it is baked in almost every home.

• Megrelian khachapuri - the difference is that the top of the cake is also sprinkled with cheese.

• - the most delicious and appetizing look. The dough is prepared in the form of an open small boat, inside which is placed a piece of butter, cheese and an egg.

• Penovani are the most popular khachapuri in Russia. Represent puff bun with cheese inside.

• Lobiani - flour layered cake, the layers of which are smeared with cheese and butter. Very appetizing and hearty southern dish.

• Kubdari is delicious and hearty pie with meat or minced meat. And also traditional spicy spices and herbs are added in large quantities.

Such delicious recipes Georgian cuisine, especially if available detailed photos, any housewife can cook at home. It is convenient that the ingredients for cooking are very affordable and simple, purchased at any store.

Caucasian cuisine menu

The Georgian menu is very diverse. Meat, of which there is a lot, is perfectly complemented by fresh and vegetable stew. This tandem does not load the stomach as much as if you had to eat meat separately. Vegetable fiber promotes digestion and good bowel function. In addition to the main dishes, the menu of Georgian cuisine also includes sweet desserts, which are already loved by many fans of Caucasian food.

Georgian snickers or. Very tasty and hearty dessert. Walnuts, hazelnuts or dried fruits are threaded and poured with sweet syrup. The syrup is made from grape juice - badagi. The result is a long, slightly viscous candy.

The Georgian cuisine menu offers hundreds of dishes for every sophisticated gourmet. Everyone will find their favorite food in this variety.

Simple and delicious recipes

There are many different recipes on the internet. Including simple and delicious Georgian dishes with photos. A little patience and you will have tempting-smelling meatballs or poultry stew on your table. We suggest trying to cook a traditional Georgian dish called Kharcho. This hearty soup will be to the taste of a meat lover and will diversify your dinner table. It is made with rice and fresh beef, nuts, lots of herbs and fresh vegetables. But the main highlight of this dish is its unique dressing. This puree made from tkemali gives the soup a special piquancy and brightness. It is served as the first and second course, as it is very thick, rich and satisfying.

Kharcho recipe from Georgian chefs

For cooking you will need:

• beef tenderloin or ham - 400 gr.,
• carrot, bell pepper and tomatoes - 2 pcs.,
• potatoes - 3 pieces,
• rice - 1 cup
• onion 2-3 heads,
• vegetable oil,
• tkemali puree,
• walnuts 100 gr.,
• spices,
• salt.

Cut and fry the meat vegetable oil in a skillet or saucepan. Then every 5 minutes we add alternately: onions, carrots, tomatoes, peppers. We stir constantly. Then reduce the heat and add rice, potatoes and water. Cook rice and potatoes until tender. Season tkemali puree, nuts, herbs, salt and leave for another 5-7 minutes. And so fragrant soup Kharcho is ready. This is how simple and tasty dish using recipes with photos. Try to include this almost festive dish in your menu and your loved ones will thank you.

First Georgian dishes

In addition to the popular Kharcho soup, other recipes for the first course of Georgian cuisine are also in demand. Recipes that are becoming more popular in Russia every year. These are the famous and famous Khashi and Chikhirtma. Try adding these soups to your menu or diet.

Chikhirtma is a light but very hearty soup. It is made from chicken meat, corn flour, eggs, spices and herbs. This soup is surprising in that it does not contain vegetable grounds and does not use potatoes or cereals. The soup is thickened directly with flour, and eggs are added. And so that they do not curl up and crumble, they are acidified with juice fresh lemon. For gourmets who are tired of heavy and fatty borscht, this soup can arrange a real holiday.

The main features of Hashi soup are in the very type of soup, which looks like diluted jelly. This, in fact, is a kind of broth that is cooked for about 9 hours from a beef leg. Usually, it is seasoned with fragrant garlic and fresh herbs. A lot of Georgians use it as a hangover remedy after long feasts. Sometimes some vegetables are added to the soup for taste, red pepper or pickles.

The first dishes of Georgian cuisine are served with herbs or sour cream. Or add chopped and fried eggplant. Options to diversify delicious and healthy soups a lot of.

Second courses of Georgian cuisine

Which Georgian does not like meat. The most famous Georgian dishes are prepared using meat. You can look at any Georgian table - it is literally bursting with meat snacks and dishes. The history of Georgian cuisine has more than one millennium, and some main courses have become traditional not only in the Caucasus, but already throughout the mainland.

We list the second dishes that are familiar to Georgians:

That's so fast and without using expensive products, prepare almost festive second dishes of Georgian cuisine.

“For the piquancy of satsivi, you can add homemade pickles: tomatoes, lecho or marinades.

Hot Georgian dishes

In a cold long winter, you always want something meaty and indispensable hot. Georgian cuisine is replete with such recipes. On them you can set the table for the holiday. And you can cook for every day and your food will become more diverse.

description of cooking according to the advice of Georgian chefs:

• we cut the chicken, wash and dry it,
• after browning in a pan on both sides, without oil,
• cut the onion and pepper into strips,
• fry the onion and lightly simmer the pepper, add everything to the meat,
• remove the skin from the tomato, cut and add to the meat,
• simmer covered for 35-45 minutes
• add herbs and seasonings, salt and leave for another 5 minutes.
• chakhokhbili ready

Chakhokhbili is served with beans, boiled potatoes or rice.

“To thicken chakhokhbili, add flour sauce made from flour and sunflower oil”

The best Georgian hot dishes are widely used in Russian cuisines. In addition to chakhokhbili, housewives prefer to cook many more dishes. And unusual chakapuli, and a very high-calorie borano, and mtsvadi - a kind of barbecue.

Georgian snacks

Culinary is also rich in various snacks. They are prepared from products that they grow themselves: vegetables, legumes, spices, nuts and dairy products.

Popular snacks:

Another popular Georgian delicacy is called Kaimagi. It resembles yogurt or sour cream, has a peculiar, very bright and rich taste. Made from dairy products and served with tortillas and cheese. This dish is not only tasty, but also healthy.

One of the most common snacks -. They are prepared from vegetables of a huge number of herbs and a dozen seasonings. Very often fresh tomatoes, bean pods and crispy green peppers are used.

Now it is difficult to find an original recipe from Georgian chefs, since they have all undergone numerous changes. Everyone changes the recipe in the direction of their taste preferences. If you want to try real Georgian food, then be sure to visit this wonderful country. There you will not be able to try every national dish, but you will definitely taste the most popular ones. Sample traditional dishes better in their homeland and where it is prepared, following the original recipe.

If it is not possible for you to visit Georgia, then look for a real Georgian restaurant or cafe in your city. Be sure to make sure that the dishes are prepared according to original recipes, and that it is the Georgians who prepare them. Only in this way you will truly enjoy the whole exquisite range of tastes of the original Georgian cuisine.

National Georgian cuisine is unique and appreciated all over the world for its indescribable taste and aroma.

The contrast of spicy and spicy is the highlight of Georgian cuisine. Delicious, varied and hearty treats generously seasoned with spices and herbs, they carry the aroma of the sun and mountains.

You need to taste everything, but there are dishes, without feeling the taste of which you cannot understand the flavor of this hospitable country. These dishes include:

• tomato cucumber salad with walnuts
• khachapuri (cheese cake)
• khinkali
• soup kharcho
• chakhokhbili (poultry stew)
• lobio (bean dish)
• shkmeruli (chicken in milk-garlic sauce)

The most popular Georgian dishes

In the western part of the country in the Black Sea resorts worth a try corn tortillas and poultry dishes, and on the east side there are notes of Iranian cuisine - wheat bread and marvelously cooked lamb and beef. All of them are united by a unique cooking technology - a spit and an open fire.

Khachapuri

The classic version of khachapuri is a pie with the famous suluguni cheese.

Cooking options:

• juicy imeruli, cooked with an incredible amount of cheese;
• svanuri- stuffed with meat
• megruli — cheese filling inside and outside;
• boat-shaped khachapuri, in the center of which a raw egg is broken and baked.

Khinkali

Juicy, large dumplings are generously sprinkled with black pepper, they exude an incredible aroma and they must be eaten with your hands, so that the broth does not flow out. Khinkali are very satisfying and they are served as a main dish by the piece. 5-6 pieces are usually enough for one person.

As a filling for them, Georgians take two types of meat: beef and pork, and the meat should be chopped, not twisted. Be sure to add parsley and cilantro to the filling.

Satsivi

Satsivi is one of the most popular Georgian chicken dishes. It is usually served with a spicy sauce, which is made according to a special recipe. A distinctive feature of the sauce is that a large amount of walnuts is added to it. In fact, nuts are the main ingredient.

Satsivi is sometimes made from turkey or goose.

Kharcho

No soup in the world can be compared with Georgian kharcho. Moreover, the Georgians themselves claim that this soup absorbs the aromas and character of their nature, and therefore you can feel the true taste of the soup only in this country.

The soup is very tender and spicy.

Cooked from chicken meat, plus lots of spices.

For density, either rice or cornmeal is added.

Lobio

Beans plus the cook's fantasy - that's what they say about lobio.

A spicy thick dish of legumes in which there are a lot of onions, garlic, carrots, peppers, herbs and many different spices.

Lobio is prepared in pots, served either with rice or as an independent dish without a side dish.

Beans are sometimes used red, but most often green string beans. Sometimes pomegranate seeds are added to lobio for piquancy.

Suluguni

Georgian cheese is no less popular than meat and wine. The king of all cheeses is suluguni.

The product is used both as an appetizer and as an addition to main dishes.

Almost all Georgian pastries are made with cheese. And sometimes cheese is simply fried and served as a main dish.

There are many recipes for its preparation, but the distinctive feature of suluguni is the sour-milk taste, which is very pronounced. They make it in the pitcher way. Much depends on the area in which the cheese is produced, the geographical factor affects the subtle nuances of taste. Mint is added to the Imeretian suluguni, which makes the taste of the product softer. Moreover, in the manufacture of this variety, the milk of several types of domestic animals is used. And then another finished product is kept in brine for several months.

The most spicy varieties of Suluguni are Kobi or Tushino cheeses.

Chakhokhbili

The basis of chakhokhbili is tender pieces of chicken, which are first fried and then stewed with the addition of tomato sauce.

A lot of cilantro, parsley, basil, garlic and red pepper are necessarily added to the gravy. Onions are added at the very end, when the chakhokhbili is almost ready.

Ideal for rice.

pkhali

Fans of vegetarian cuisine will be delighted with phali. The basis here is spinach leaves, asparagus, beet tops and cabbage. Vegetable mix seasoned with a sauce of herbs, onions and nuts.

Ajapsandali

Ajapsandali is also popular, it consists of the following ingredients: green beans, eggplant, tomatoes, sweet peppers, garlic, cilantro, basil, onions. Sometimes potatoes and hot peppers are added.

Chogi

One of the most favorite Georgian dishes is chogi. In fact, this is a vegetable snack whose main ingredients are dried dogwood, baked beets and green onion. All components are prepared separately and then mixed. The taste is unusual, but pronounced.

Mtsvadi

This is the name of the well-known barbecue. In Georgia, it is made from beef.

To appreciate the taste of a real Caucasian barbecue, you should try all three types of mtsvadi.

The most common and delicious is made from basturma, beef, which is marinated in advance.

There is also shish kebab of ox tenderloin and lamb mtsvadi with eggplant.

Georgian cuisine sauces

Sour, spicy, tart - Georgian sauces are abundantly added to almost all dishes, they are even eaten simply with bread.

The main ones are adjika, satsebeli, tkemali, bazhi.

They are all prepared according to the same principle - fruit juice or puree is boiled down by half, then nuts, spices and garlic are added. Fruit juices give a piquant sourness, which should not be confused with vinegar, herbs give aroma.

• Satsebeli

At the heart of satsebeli - chicken bouillon, fruits and nuts, unripe grape juice, saffron, cilantro, pepper, garlic. Serve it both hot and cold, the sauce is perfect for chicken.

• Tkemali

Plums, herbs and garlic are the basis of tkemali sauce, which is very good with fish and meat.

• Adjika

Adjika is one of the most spicy and spicy spices in Georgian cuisine. It is prepared from herbs, salt, garlic and red pepper. It is curious that the red color of the sauce was obtained not due to tomatoes, but due to pepper. Tomatoes are not included in adjika.

• Bazhi

The most democratic of this list is baji nut sauce, which is suitable for all dishes.

Dessert

Of course, one cannot fail to pay tribute to Georgian desserts. They are always based on fruits, nuts, berries, natural juices and honey.

• churchkhela

Churchkhela occupies the first place among them. In Georgia they prefer classic recipe- nuts, strung on a string and covered with thick grape juice. The secrets of a real churchkhela are passed down from generation to generation.

• Gozinaki

Incredible delicious dessert there are also gozinaki made from nuts and honey, which are included in the list of national Georgian cuisine.

Georgia is multifaceted and hospitable. In its sunny villages pierced by the mountain wind, it is best to taste the wines produced by local winemakers. Until now, the Alazani Valley and Ambrolauri are famous for their famous brands of white and red wine.