Georgian cuisine

General information:
Georgian cuisine is salty, it is spicy, it is peppery, it has a lot of spices, so it is spicy. It is probably
impossible to compare it with any other cuisine, because it is absolutely special. Basically, this
cuisine is speci c and spicy. Initially, the taste of Georgia is contained in spices.

History:
The history of Georgian cuisine is closely connected with the natural features of the landscape.
Once the Suram pass divided the country into two parts — the Western and the Eastern. The
distinctive features inherent in each of them are caused not only by weather conditions, but also
by political ones. The west of the country has long been under Turkish in uence, and the east —
under Iranian in uence. Therefore, corn tortillas and poultry dishes are common in Western
Georgia, while wheat bread and mutton are common in Eastern Georgia. Despite such
di erences, the border between the two parts of the country is very conditional and only
emphasizes the avor of national dishes.
Main dishes:
Chikhirtma:
A thick rst course, which is traditionally prepared with rich chicken broth (sometimes chicken is
replaced with lamb) no vegetables.
Chakapuli:
This is a popular Georgian dish, it is prepared from beef or lamb, with the addition of dry white
wine, tarragon leaves, unripe sour green plums, green onions, green pepper, coriander, garlic and
salt by cooking over low heat.
Pkhali:
It is a stewed vegetable pate with nut dressing. The basis of pkhali is any vegetable or herb: nettle
leaves, young tops of radishes, beets, cauli ower; leafy beets, as well as meat, sh or o al.
Khinkali recipe:
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 Khinkali is a special way of making large dumplings with an elongated top. For the lling, minced
lamb, pork or beef is used with the addition of herbs and spices. The dish is often served in broth.
Ingredients:
pork - 300 g;
beef - 600 g;
wheat our - 0.5 kg;
coriander - 1 bunch;
onion - 2 pcs.;
parsley - 1 bunch;
egg - 1 pc.;
salt and pepper - to taste.
1. The stages of cooking the meal are mixed with 250 ml of cold water, egg and salt, and then
thoroughly stirred for 10 minutes until smooth and put in the refrigerator.
2. Meat and peeled onions are ground in a meat grinder, chopped herbs and salt are added to
them.
3. Minced meat is diluted with a small amount of water to obtain the consistency of thick sour
cream.
4. The dough is rolled into a sausage with a diameter of 5 cm, and then cut into pieces about 1.5
cm thick. The blanks are rolled out to obtain thin rounded plates 15 cm in diameter.
5. The dough is placed in a shallow dish and 1.5 tablespoons of minced meat are placed inside it.
6. The edges of the plate are pinched and the excess dough remaining on top is cut o .
7. The nished khinkali is dipped into boiling water and boiled for about 15 minutes.
8. The products are removed with a slotted spoon, placed on a plate and sprinkled with ground
pepper and herbs.
Enjoy your meal!
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