Georgian cuisine

Georgia is one of the oldest countries in the world. It combines culture eastern Asian peoples with Europe, which is reflected in very interesting kitchen. Caucasian dishes can hardly find a pair in the world. Different regions of Georgia and culinary art, in which leader interested in herbs and spices, vegetables and fruit quantity. In the West we prefer hot dishes of meat and poultry. Instead of mustard is used tkemali acidulous tomato sauce, prepared from the wild plums and sharp paprika, popular throughout the country. Attention has been enjoying corn bread MCAD. Often prefer against the bread, like in Migrelii and Abkhazia, thick corn soup, called Gomi. In both these regions eats with meat mainly Adžiku, mix with salt pepper and fragrant herbs. To be used throughout the ground walnuts also in combination with meat. Everywhere is widespread Shashlik mcvadi, prepared to open fire on poultry, veal, pork or lamb, tomato sauce sacivi with nuts and spices, which are watering cooked chicken and turkey. By menu include fish (especially trout) and cheese (such as fried cow cheese -- sulguni).

Georgian cuisine is served not only for saturation, but it is also social events, coupled with gourmet, what is exerted a large extent, the Georgian wine. Georgians say that arrival to the table is the free will of a guest, but the departure is the will of the owner. The table also tend place a wise and witty speech, singing or sociable. Georgian proverb says that every guest is a gift from heaven, and therefore they must to take care about him. That means - prepare for him every food, what is possible.


Enjoy your meal – gemrielad miirtvit!