1. Georgian Traditional Food
Georgian cuisine uses well familiar products but due to varying proportions of its obligatory
ingredients such as walnut, aromatic herbs, garlic, vinegar, red pepper, pomegranate grains,
barberries and other spices combined with the traditional secrets of the chef ‘s art the common
products do acquire a special taste and aroma, which make Georgian cuisine very popular and
unique.Georgian national cuisine is notable for an abundance of all possible kinds of meat, fish and
vegetable hors d’oeuvres, various sorts of cheese, pickles and pungent seasonings, the only ones of
their kind.
Satsivi
Satsivi (Georgian: საცივი) is a Georgian sauce made of walnuts and served cold either as a dipping
sauce for bread, or sauce for boiled or fried game or fish. Traditionally, satsivi is made of walnuts,
water, garlic, combination of dried herbs, vinegar, cayenne pepper, and salt to taste.
Khinkali
Khinkali (Georgian: ხინკალი, Azerbaijani: xingal, Avar: ХинкIал, Chechen: нгал, Armenian:
Խնկալի) are Caucasian dumplings filled with various fillings such as mushrooms or cheese, but
mostly with spiced meat (usually beef and pork, sometimes mutton) with greens, onions and garlic.
They are eaten plain, or with coarse black pepper. The meat filling is uncooked when the Khinkali is
assembled, so when cooked the meat's juices are trapped inside the dumpling. To eat one must suck
the juices while taking the first bite or the Khinkali will burst. The top, where the pleats meet, is
tough and is not supposed to be eaten, but discarded to the plate so that those eating can count how
many they have consumed. In Georgia, this top is called the "kudi" (Georgian ქუდი, hat) or "kuchi"
(Georgian კუჭი, belly button). The towns of Dusheti, Pasanauri and Mtskheta are particularly
famous for their khinkali.
Khachapuri
Khachapuri (Georgian: ხაჭაპური - xač’ap’uri or "cheese bread") is a filled bread dish from Georgia.
The bread is leavened and allowed to rise, and is shaped in various ways. The filling contains cheese
(fresh or aged, most commonly suluguni), eggs and other ingredients. Ajarian khachapuri, filled with
cheese and topped with a raw egg and butter. Megruli Khachapuri, filled with cheese and topped
with cheese.There are several distinctive types of khachapuri in Georgian food from different regions
of Georgia:Imeretian (Imeruli) khachapuri, which is circular and probably the most common
type.Adjarian (Acharuli/Adjaruli) khachapuri, in which the dough is formed into an open boat shape
and the hot pie is topped with a raw egg and a pat of butter before serving. Mingrelian (Megruli)
khachapuri, similar to Imeritian but with more cheese added on top. Abkhazian (Achma) khachapuri,
which has multiple layers and looks more like a sauceless lasagna.Ossetian (Ossuri) khachapuri,
which has potato as well as cheese in its filling.
Lobiani
Lobiani – "Bean khachapuri", bread baked with a seasoned bean stuffing. Especially eaten on the
Georgian holiday of Barbaroba, or St. Barbara's Day

2. Mtsvadi
Shashlyk or Shashlikis a form of Shish kebab popular throughout the former Soviet Union, parts of
Eastern Europe, Mongolia, and Israel. Shashlyk is originally lamb (in some extent pork or beef)
depending on local preferences and religious observances. These skewers of meat are either all meat,
all fat, or alternating pieces of meat, fat, and vegetables such as bell pepper, onion and tomato.Meat
for shashlik (as opposed to other forms of shish kebab) is usually marinated overnight in a high-
acidity marinade like vinegar, dry wine or sour fruit/vegetable juice with the addition of herbs and
spices. While it is not unusual to see shashlik listed on the menu of restaurants, it is more commonly
sold in Western Asia by street vendors who roast the skewers over wood, charcoal, or coal. Shashlyk
is usually cooked on a grill called a mangal.
Kharcho
Kharcho(Georgian: ხარჩო) is a traditional Georgian soup containing meat, rice, vegetables and a
highly spiced bouillon. The soup is usually served with finely chopped herbs.The characteristic
ingredients of the soup are sun-dried plum purée (tklapi/tkemali) and grated walnuts.As with all
soups, there are numerous variations; however, 3 components are key and cannot be replaced :
walnuts, plum sauce (pomegranate juice can be substituted instead) and beef broth.An example of a
Georgian recipe for Kharcho:Cut a cleaned, thoroughly washed piece of beef into pieces, put it into a
sauce-pan, add shredded onions, close the cover, and place the pan on the fire. Stew until the onions
turn brown, then cover the pieces with boiling water and add peeled, finely chopped tomatoes.
Pound walnuts, garlic, dry and fresh coriander, pepper, and saffron in a mortar and put them into a
small bowl. Gradually add broth using a tablespoon and thoroughly stir the mass. Pour the mass into
the pan and boil until cooked. Add salt to taste.
Chakapuli
Chakapuli(Georgian: ჩაქაფული) is a Georgian dish. It is considered to be one of the most popular
dishes in Georgia. It is made from onions, lamb chops, dry white wine, tarragon leaves, tkemali sauce
(plum sauce), mixed fresh herbs (parsley, mint, dill, cilantro), garlic and salt.
Lobio
Lobio – a cross between bean and soup and refined beans. Its consistency andtase varies widely, bears
a resemblance to Mexican bean dishes and is almost always satisfying.
Mchadi
Mchadi- Georgian corn bread so dense you`d think it was a paperweight. Eaten with lobio.
Ajapsandali
Ajapsandali (Georgian: აჯაფსანდალი) is a Georgian vegetarian dish consisting of eggplant, potato,
tomato, bell pepper and seasoning.

3. Matsoni
Matzoon (matsoon, matsoun,matzoun, madzoon, madzounmacun, matson, matsoni) (Armenian:
մածունmacun , Georgian: მაწონი mats'oni) is a fermented milk product found in Caucasian cuisine,
armenian origin.It is very similar to yogurt.It is made with Lactobacillus delbrueckii subsp. bulgaricus
and Streptococcus thermophilus lactic acid bacteria. It is said to be originated in Armenian
Highland.Matsoni is made from cow's milk (mostly), goat's milk, sheep's milk, or a mix of them and a
culture from previous productions
Tkemali
Tkemali (Georgian: ტყემალი) is the Georgian name for the Plum Sauce, as well as a sauce made of
cherry plums. Tkemali is made from both red and green varieties of plum. The flavor of the sauce
varies between sweet and pungently tart. To lower the tartness level, occasionally sweeter types of
plums are added during preparation. Traditionally the following ingredients are used besides plum:
garlic, pennyroyal, cilantro, dill, cayenne pepper and salt.Tkemali is used for fried or grilled meat,
poultry and potato dishes much like ketchup is used in the West. It can be made at home, but is also
mass produced by several Georgian and Russian companies. Tkemali can be eaten with spaghetti as
well.
Adjika
Adjika is a hot, spicy but subtly flavoured paste often used to flavour food mainly in the Caucasian
regions of Abkhazia and Samegrelo. Adjika is usually red, though green adjika can be made with
unripe peppers. The name itself comes from the Abkhaz word аџьыка "salt (literally, "red salt") and
аџьыкаҵ әаҵ әа are also used to refer specifically to adjika. The Abkhazian variant of adjika is based
on a boiled preparation of hot red peppers, garlic, herbs and spices such as coriander, dill, blue
fenugreek (only found in mountain regions such as the Alps or the Caucasus), salt and walnut. A dry
form of adjika exists that is sometimes called svanurimarili in Georgian (სვანურიმარილი "Svanetian
salt"); this looks like small red clumps mixed with a looser version of the spice mixture[citation
needed]. Home-made adjika is available from many market stalls in the Caucasus and in the
Krasnodar Krai of Russia. Tomatoes are not an ingredient of traditional adjika, though different
versions of adjika, sometimes having tomatoes as a main ingredient, are produced on a commercial
scale and sold in supermarkets in Ukraine and Russia. In appearance and consistency adjika resembles
Italian red pesto. The spiciness varies from recipe to recipe; those acquainted with British-Asian curry
styles would probably rate a typical adjika as "vindaloo strength".. bulgaricus and Streptococcus
thermophilus lactic acid bacteria. It is said to be originated in Armenian Highland. Matsoni is made
from cow's milk (mostly), goat's milk, sheep's milk, or a mix of them and a culture from previous
productions.

4. Churchkhela
Soutzoukos, probably from Turkish sujuk meaning 'sausage' because of its shape,[7] making has two
parts: making must jelly, called palouzes or moustalevria; and dipping strings of almonds into it.Must
is placed in a large bronze cauldron (called chartzin or kazani) and heated slowly. A small amount of
a special white earth called asproi is added to the boiling must and causes impurities to rise to the
surface where they are collected and removed. It is possible to substitute asproi, when not available,
with lager beer, which has a similar result. Once the cleansing process is complete the must is left to
cool. Next, flour is added while stirring and heating the mixture. When it gets to the right
consistency, judging from the rate of steam bubbles and the fluency of the mixture, it is removed
from the heat. The mix, called palouzes, is now ready for dipping the almond strings and make
soutzoukos.The next step is the making of soutzoukos involves the creation of strings of almonds (or
walnuts), which are dipped in the palouzes mixture and are then left to dry. First, the nuts are shelled
and dipped into water in order to become softer. Once soft enough, they are strung onto 2-3 meter-
long threads. The strings are dipped in the palouzes mixture until completely covered. This process is
repeated several times (usually three times) until soutzoukos has the desired thickness. Soutzoukos
strings are then left to dry for 5-6 days.
Gozinaki
Gozinaqi or Gozinaki (Georgian: გოზინაყი) is a traditional Georgian confection made of caramelized
nuts, usually walnuts, fried in honey, and served exclusively on New Year's Eve and Christmas. In the
western Georgian provinces of Imereti and Racha, it was sometimes called Churchkhela, a name
more commonly applied to walnuts sewn onto a string, dipped in thickened white grape juice and
dried. In several of Georgia's rural areas, both walnuts and honey used to have sacral associations.
According to a long established tradition, Gozinaqi is a mandatory component of New Year's
Eve/Christmas celebration.