Cuisine of Georgia

Georgian cuisine is one of the trademarks of this country. It is not just a variety of amazing meals. Throughout centuries it has become a part of the Georgian social culture. The Georgian Supra (feast) and its main elements, such as the Georgian cuisine, Georgian polyphonic traditional singing and the famous Georgian wine have been registered as the intangible world and Georgian cultural heritage.

Georgian polyphonic singing has been inscribed on UNESCO's Representative List of the Intangible Cultural Heritage of Humanity in 2008. Qvevri – a Large clay vessel used for the fermentation, storage, and ageing of traditional Georgian wine, as well as Qvevri wine-making method have been inscribed on UNESCO's Representative List of the Intangible Cultural Heritage of Humanity in 2013. The Georgian Khachapuri, as well as many other unique traditional Georgian meals were given the status of Intangible cultural heritage of Georgia.

Here are some of the most famous representatives of the Georgian Cuisine:

• Khinkali - One of the delicious dishes of the Georgian cuisine. It represents dumplings stuffed with minced meat and broth.
• Mtsvadi - the Georgian barbeque could be made of veal and pork.
• Kuchmachi - A traditional Georgian dish of chicken or veal livers and gizzards staffed with walnuts and pomegranate seeds. Dish is decorated with greens, cooked in a red wine and served hot.
• Lobio - Georgian boiled beans with variety of greens and traditional Georgian spices served with corn-made brads called “Mchadi”.
• Chakapuli - The lamb or veal stew, cooked in a white wine with cherry plums and fresh tarragon, as well as variety of local Greens.
• Ajapsandali - a vegetables dish made of eggplant, tomatoes, peppers with fresh greens and variety of local spices.
• Suluguni - The famous pickled cheese. Suluguni has moderately salty smell and taste. There are variety of this sort of cheese mainly made in Samegrelo and Svaneti regions.
• Khachapuri - is a cheese-staffed bread or pastry. There are a lot of varieties of this dish, as it is made in almost all regions of Georgia with different methods. Therefore, you may try Mengrelian, Imeretian, Adjarian and other kinds of Khachapuri.
• Gozinaki - is a traditional Georgian sweet made of walnuts cooked in honey. Gozinaki is an essential element of a New Year supra.
• Churchkhela - is also a traditional Georgian sweet. It is made of various kinds of nuts in a grape juice boiled and mixed with grain flour. It is delicious and represents a strong energizer.

With more than 500 unique grape varieties and eight millennia of viticulture history, Georgia is one of the most up and coming wine producing countries in the world. In Georgia you may try unique red wines, such as Aladasturi, Mukuzani, Saperavi, Ojaleshi, Tavkveri, Usakhelauri, etc., as well as white wines such as Chinuri, Qisi, Rkatsiteli, Tsitska, Tsinandali and many others.