The
Rookie
- Dec 29, 2010
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Indeed, Georgian traditional dishes are very delicious and made of diverse ingredients: cheese, meat, fish, vegetables, different herbs/greens, spices, dough, etc. Georgian feast (supra) is abundant and distinguished by variety of dishes. There are some dishes which are characteristic only for a certain region of Georgia; others are popular in all over the country. For example, there are many versions of Khachapuri Imeruli, Megruli, Acharuli, Guruli, Penovani and so on. They have different shapes and cooking rules, although some of main ingredients are the same: dough, cheese, egg. Preference to a certain kind of khachapuri depends on the personal taste.
Some of the foods are served on special occasions. You will seldom find Satsivi on the everyday menu of a regular Georgian family. Mostly they cook it for a New Year or other very grand events. Lobiani is not so rare. It is beans baked inside the dough. You can find it any café/ restaurant, although there is one special day when you MUST taste it St. Barbaras day on December 17.
Khinkali has a very interesting history. Once northern Caucasians abducted a young man from Georgian highlands. He spent many months in the dungeon, but at least he could escape. After a long and risky way he returned home. He was very hungry, but because of past hardships he did not have teeth. Thats why he could not chew meals. So the sister chopped meat, put into the dough and boiled. After that Khinkali became popular among the mountain people and later in all over the Georgia.
Other popular foods are the following: Kharcho, Qababi, Mtsvadi (Shashlik), Chaqapuli, soups with different ingredients (meat, vegetables, Matsoni (Georgian Yogurt, made of pure milk), mushroom, eggplant with walnuts, jonjoli, fish. The latter one is necessary attribute of any Supra both for joyful or sorrowful occasions (weddings, funerals, birthday parties). Georgians cook fish in different ways: fry, boil, season with wine, walnuts, vegetables and so on.
(to be continued)
i'll post pics and links as soon as I reach 15 posts
Some of the foods are served on special occasions. You will seldom find Satsivi on the everyday menu of a regular Georgian family. Mostly they cook it for a New Year or other very grand events. Lobiani is not so rare. It is beans baked inside the dough. You can find it any café/ restaurant, although there is one special day when you MUST taste it St. Barbaras day on December 17.
Khinkali has a very interesting history. Once northern Caucasians abducted a young man from Georgian highlands. He spent many months in the dungeon, but at least he could escape. After a long and risky way he returned home. He was very hungry, but because of past hardships he did not have teeth. Thats why he could not chew meals. So the sister chopped meat, put into the dough and boiled. After that Khinkali became popular among the mountain people and later in all over the Georgia.
Other popular foods are the following: Kharcho, Qababi, Mtsvadi (Shashlik), Chaqapuli, soups with different ingredients (meat, vegetables, Matsoni (Georgian Yogurt, made of pure milk), mushroom, eggplant with walnuts, jonjoli, fish. The latter one is necessary attribute of any Supra both for joyful or sorrowful occasions (weddings, funerals, birthday parties). Georgians cook fish in different ways: fry, boil, season with wine, walnuts, vegetables and so on.
(to be continued)
i'll post pics and links as soon as I reach 15 posts
