Last August, we travelled overland from Slovenia through the Caucasus with our two small children. Besides Turkey and Armenia, we also visited Georgia, which enchanted us with its mighty mountains, hospitable locals, remote villages, picturesque valleys, modern capital, wine regions and, last but not least, its excellent, unique food. We enjoyed learning about their interesting cuisine and tried many dishes or combinations of ingredients for the first time. We were so impressed by the traditional delicacies that instead of buying typical souvenirs, we brought home bags of spices and other local specialities. We preferred to eat in smaller, family-run restaurants with a more personal touch, which also helped support the local community. I present to you ten dishes that I think every traveller should try while discovering the beautiful country of Georgia.
The literal translation of the word khatchapuri means bread and cheese. It sounds very simple, but believe me, it is quite complex. There are lots of variations – bread can be either stuffed with cheese, the cheese can be sprinkled on top, and spices, onions, butter, lard or eggs can be added. The types of cheese and dough also vary, as well as the shape of the bread. Our favourite version is the delicious Adjaruli khatchapuri, shaped like a boat.
At first glance, Lobiani looks like khatchapuri, except that instead of cheese, the dough is filled with seasoned beans. The hearty pie is always prepared in a round shape, and it is served similar to a pizza, cut into triangular pieces. The dish is very tasty, but quite filling, so it is great for a larger group of people, where everyone eats one or two pieces.
The most famous national dessert could easily be mistaken for some sort of decorative ornament or a candle. It is actually a long stick of various nuts, almonds, hazelnuts and walnuts, which are threaded on a string and dipped in a sweet, usually grape juice. The “Georgian Snickers” as the locals jokingly call it, is then hung up to dry and harden. The dessert has a rather chewy texture and of course a sweet taste. Due to its high calorie content and long shelf life, it was also popular among soldiers on the battle fronts in the past.
One of the most recognisable Georgian dishes visually resembles Chinese dumplings, but the taste is still authentically Georgian due to the use of traditional spices. Dumplings are most often filled with meat, but there are also vegetarian variants. In addition to the filling, there is also an aromatic liquid inside the dumpling, so the easiest way to eat them is to grab one by the topknot, bite off a small part and suck up the liquid first, then eat everything except the hard topknot. You leave those on the edge of the plate so you can count how many you've eaten.
These delicious baked aubergines with walnut paste are definitely one of the absolute favourites among vegetarians. The aubergines are cut into thinner slices, which are later rolled into small wraps or left as they are and generously topped with delicious walnut garlicky thick paste. They are usually sprinkled with pomegranate seeds too. The interesting sweet-salty taste of this dish is really something special.
If you are a soup lover, you may be impressed by this traditional beef soup, which is completely different from the beef soup we know back home in Slovenia. In Georgia, they add rice, chopped walnuts, a thick cherry plum cream, and various spices, including coriander.
Among the traditional meat specialities, the most known are these big meat skewers, which are most commonly made from pork. The meat is marinated in pomegranate juice for up to 48 hours, then skewered on long sticks and grilled over an open fire. Of course, the extremely tender meat is also seasoned with typical Georgian spices, and the dish should not be missing from any party or celebration.
Another meat delicacy, this time it is pieces of cooked chicken meat dipped in a rich, creamy walnut sauce, to which various Georgian spices and pomegranate seeds are added. The dish is usually served cold, and the walnut paste is reminiscent of the more famous hummus regarding its texture.
The main ingredient of this excellent dish, which I would describe as the ultimate Georgian comfort food, is red kidney beans, to which fragrant spices and nuts are added. The dish differs slightly in taste and also in the way it is served in different Georgian regions. We liked it best served in traditional clay pots, in which the stew remained hot for a long time and had an intoxicating aroma.
Georgia has over 8,000 years of winemaking history, and consequently wine plays an important role in its cuisine as well. I first tried wine ice cream made with Saperavi red wine on the streets of Tbilisi, and this unusual combination pleasantly surprised us. During our travels around the country, I tasted two versions of wine ice cream, though. Once as a regular soft ice cream, to which a small amount of wine was already mixed in before, and other times I got a scoop of vanilla ice cream in a cup topped with liquid red wine straight from a bottle. Either way, it is something fun to try.
Are you hungry yet? Georgia really does not disappoint with its interesting culinary offer. If you are tempted by a trip to the Caucasus, I invite you to read more about our overland trip to Georgia on my blog.
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