So you’re visiting Georgia and you need a guide of what to try from this delicious cuisine? Often times the menus in the restaurants can be overwhelming and you might end up going for “safer” options. We’ve decided to help you out on your journey and put together a list of Top 8 Georgian dishes to try.
Warning – you’re about to look at mouth-watering photos that will make you hungry in a click of a finger. Proceed only at your own risk.
Khachapuri is a name you’ve most probably have heard at this point, however with all the varieties available you might need a guide. Georgians say there’s as many variations of Khachapuri as there are housewives in Georgia – Everyone makes it their own way. However here’s a list of must tries:
Adjaruli (Adjarian) Khachapuri
This is by far the superstar of Khachapuri family – filled with A LOT of cheese and top with a half raw egg, it takes the prize home. As a bonus, it’s very Instagram friendly.
Megruli (Mengrelian) Khachapuri
This variation is kind of a double decker – It’s full of cheese on the inside and is also topped with a mix of cheese and eggs.
Imeruli (Imeretian) Khachapuri – The classic
This is the mother of all Khachapuri – The classic Imeretian Khachapuri is where it all began – simple but amazing delicious dough stuffed with locally produced cheese to satisfy any apetite.
Khinkali dumplings are very popular both with tourists and locals and for a very good reason. They are inexpensive, delicious and can satisfy a hungry wolfs appetite.
Locals usually go to special restaurants called “Sakhinkle” which almost exclusively serve Khinkali. Georgians take 6-10 Khinkali per person plus a couple of beers and chacha for an enjoyable evening.
Traditionally, Khinkali is made with a mix of pork and beef, however you’ll find many variations to suite any kind of a diet. They also make Khinkali with cheese, herbs and potatoes so vegetarian and vegan options are available.
Georgians usually enjoy this meal at the new years eve. If you want to try it any time of the year, you can find it in a selected few restaurants. Traditional Satsivi is made with boiled and than fried Turkey, served in a spicy walnut sauce. You will also find variations of it with chicken and fish.
4. Lobio in a clay pot
In Georgian the word “Lobio” means Beans. This is a very common meal all around Georgia. Georgians have a big heart for using clay in gastronomy and this meal shows the best sides of this tradition. Beans are boiled, mashed and mixed with herbs.
Lobio is usually served with Mchadi – a Georgian cornbread, Sulguni cheese and tomato-cucumber salad.
Elarji is one of the most distinctive but less known meals from the Georgian Cuisine. This meal is a mix of corn flour and Sulguni cheese. Mostly it’s popular in the western Georgia, however you can also find it in the restaurants of Tbilisi.
6. Eggplant with walnuts
This is an appetizer, eggplants are stuffed with a paste of walnuts and garlic. It tends to be served very garlicky in the eastern Georgia so keep a chewing gum handy.
This meal is perfect for meat lovers. Traditionally it was made with lamb but now it’s more common to make it with beef. Usually made in the early spring season when plums and tarragon are ripe. Chakapuli is used as a hangover “medicine” in Georgia.
Chikhirtma is a common meal in Eastern Georgia. It’s made with Chicken Broth, roasted onion, egg yolk, flour, spices and vinegar. This soup has a slightly sour taste and a cream-like texture. It’s also considered a hangover cure(Well, most Georgian soups are).