Food

Everything you need to try when visiting the country of Georgia

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Georgia is an often overlooked and misunderstood country. Located at the crossroads of Eastern Europe and Western Asia, its culture reflects how diverse Georgia’s culture really is. Surrounded by Turkey, Armenia, Russia and Azerbaijan, Georgia has a culture of its own that has been influenced by the cultures around it. If you are planning to visit the country, one of the most exciting things to do is to enjoy its delicious food.

Tbilisi, Georgia

Khachapuri Adjaruli

First of all, there is no way to visit Georgia without eating khachapuri adjaruli. It’s a bread boat filled with delicious, melty cheese and topped with a generous pat of butter and an egg – how could that be? no get well?? The “right” way to start tackling this treat is to crack the egg yolks and swirl all the fillings together to create a perfect harmony of flavors. While there are many varieties of Khachapuri, the Anjaruli variety has become a clear favorite among locals and visitors, even becoming the country’s national dish.

Khachapuri Adjaruli

Khachapuri Adjaruli

church play

Chukhkhela is another well-known Georgian treat, visually appealing and delicious. You will usually see them hanging in the windows of many shops. They are made from concentrated grape juice that is usually left over from the annual harvest for wine, and then painstakingly poured over strands of walnut. Once the concentrate forms a thick outer layer, the treat is finally finished. Because it is so stable, it was often given to Georgian soldiers when they went to war. Now they are usually enjoyed at home with coffee.

church play

church play

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Khinkali are basically Georgian soup dumplings characterized by the volume of their folds. Traditionally, anything less than 20 is considered unacceptable. They’re usually eaten without any cutlery, so feel free to just pick one up in your hand – but make sure you get the trick down. Grab it from the top, bite a small hole in the side, and drink the broth before enjoying the delicious dough.

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black

Ajpasandali

Ajapsondali is a garlicky spicy combination of eggplant, chillies and tomatoes flavored with local ajika spices and coriander leaves. It’s sort of the Georgian answer to ratatouille, and is made in the oven. It is often enjoyed during the summer but can also be a great warming dish during the cold winter months.

Ajpasandali

Ajpasandali

Lobby

Lobio is a rich and hearty kidney bean stew that is full of flavor and has a nice, thick consistency. The beans are slow-cooked and then crushed in a mortar and pestle to achieve the signature texture. Then, the beans are added to a mixture of fried onions, cilantro, vinegar, dried marigolds and chilies. Lobio is often served with Georgian cornbread called Machadi, making it a perfect, comfort food.

Lobby

Lobby

Tkalpi

Tkalpi is another Georgian sweet, similar to fruit leather. It’s actually quite simple: the fruit puree is spread on a thin sheet and left to dry in the sun. There are many sweet varieties, but some are also made sour, which are then added to dishes such as soups and stews. You will find takalpi being sold on the side of the highway outside the big cities.

Tkalpi

Tkalpi

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