What food do you think of when you hear the name “Georgia”? Sun-warmed peaches and pecan pie washed down with an ice-cold Coca-Cola? You’re thinking of the wrong Georgia! We’re talking about Georgia, the country straddling the border between Europe and Asia.
What Is Georgian Food?
If you’ve never had Georgian food, we both envy and pity you. You have yet to experience some of the most comforting cuisine on the planet and yet you have no idea what you’re missing.
Like we said, Georgia falls on the intersection between Eastern Europe and West Asia, though many Georgians would say they’re more European. Georgia’s location at the crossroads of Turkey and Russia mean that it benefited from cultural exchange with some of the most influential empires of history.
All this is to say that Georgia combines the coziness of Eastern Europe with the flavors of the Mediterranean. Feasts called supras are heavy with bread, cheese, and meat. Not exactly healthy, but unbelievably delicious.
Key Dishes
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The most famous Georgian dish is khachapuri, a decadent bread filled with a mix of tangy and salty cheese. You’ll see this dish served in a variety of ways depending on region, but the most iconic is Adjarian khachapuri.
Not only is the bread boat filled with cheese, but it’s topped with an egg yolk and a pat of butter. The best part is that the server will mix it all together for dinner and a show. Eat your khachapuri while it’s hot by ripping off a hunk of bread and dunking it in the cheese mixture.
Another dish you should seek out is khinkali. If you enjoy soup dumplings, you’ll love khinkali. Khinkali are twisted dumplings filled with spiced meat and soothing broth. Unlike soup dumplings, the best etiquette is to eat with your hands. Hold your khinkali upside down, bite a small hole, and drink the broth to avoid spilling. You can eat the rest of your dumpling, but leave the knob on your plate.
The final dish we’d like to highlight is kharcho, which is especially comforting on cold winter nights. Kharco falls somewhere between soup and stew. It’s made with fall-off-the-bone beef, walnuts and cherry plum purée, then seasoned with coriander and a traditional spice mix.
Finish Your Meal Right
How could we forget to mention wine? Georgia is the birthplace of wine-making! The earliest wine samples date back 8000 years to the capital city of Tbilisi.
If you’re enjoying your supra, we recommend Rkatsiteli, an amber wine with notes of honey and caramel. For a full-bodied red with notes of chocolate and spice, you must try Saperavi. And, for something light, white, and fruity, order a bottle of Chinuri.
One of the best things about Georgian food is that it’s gaining in popularity. Thanks to immigration and cultural exchange, more Georgians are sharing their food, and more westerners are open to trying it! You might have to search a little for a good restaurant if you don’t live in a major city, but we promise you the food will be worth it.
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