When you arrive in Tbilisi, the welcoming spirit of Georgia is immediately palpable, sometimes even starting with a complimentary bottle of wine at border control. This sets the stage perfectly for understanding Georgia, a captivating country nestled between Europe and Asia, where hospitality is paramount. Guests are revered, and the traditional Georgian feast, known as “supra,” is an event of epic proportions, celebrating food, fellowship, and sometimes lasting for days.
Diving into a Georgian supra is an immersive experience. Imagine a table laden with a breathtaking variety of colorful salads, followed by fragrant, steaming stews and braises, all complemented by the unique amber hues of Georgian orange wine. Adding to the ambiance, spontaneous bursts of polyphonic harmony, a hallmark of Georgian folk music, might fill the air. Leaving such a feast, hours later, feeling joyfully overwhelmed and full, is a common and cherished experience of Georgia Country Food.
The allure of Georgia country food is now reaching beyond the Caucasus Mountains. Georgian restaurants are increasingly popular in cities like New York, introducing a wider audience to these unique flavors. Georgian orange wines, once a niche interest, are now appearing on menus globally, even being hailed as a trendy alternative to rosé. For those keen to explore Georgian cuisine at home, cookbooks like Darra Goldstein’s comprehensive “The Georgian Feast” offer an invaluable guide.
The Essence of Georgia Country Food
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What makes Georgia country food so captivating for culinary enthusiasts? It’s the remarkable fusion of Eastern and Western culinary traditions. Dishes like khinkali, Georgian soup dumplings, are as beloved in Tbilisi as similar dumplings are in East Asian cuisines. The country’s diverse flatbreads, especially those cooked in traditional clay toné ovens, bear resemblance to Indian naan, showcasing a fascinating cross-cultural culinary connection.
This culinary crossroads is no accident. Georgia’s location along the ancient Silk Road placed it at the heart of cultural exchange. Georgian cooks expertly blended influences from Greek, Mongol, Turkish, and Arab cuisines, creating a unique and flavorful tapestry. The Russian poet Alexander Pushkin famously declared, “every Georgian dish is a poem,” recognizing not just the taste and presentation, but also the cultural fusion inherent in Georgia country food.
Despite these diverse influences, Georgia country food retains a distinct identity. While meat stews might share a sweet and sour profile with Persian cuisine, the sourness in Georgian dishes often comes from local ingredients like pomegranate juice and sour fruit leather, rather than the prunes and apricots more common further east. Similarly, the Georgian tomato salad, though visually similar to Mediterranean versions, distinguishes itself with the nutty richness of unrefined sunflower or walnut oil.
Walnuts are indeed a cornerstone of Georgia country food. They are a vital ingredient in iconic dishes like chicken bazhe and vegetable pkhali, acting much like butter in French cuisine, adding richness and body to soups and sauces. Walnuts also feature in desserts like gozinaki, where they are coarsely chopped, candied with honey, creating a simple yet satisfying sweet treat.
A commitment to fresh, local produce is paramount in Georgia. Whether grown in personal gardens or sourced from local markets, the emphasis on quality ingredients is clear. This dedication to freshness likely contributes to the regional variations within Georgia country food, persisting even with modern globalization. In western regions like Adjara, Guria, and Samegrelo, expect spicier stews, intensely red from adjika, the chili-garlic paste. Moving east to Kakheti, the cuisine becomes milder, featuring simply spiced grilled meats that highlight the quality of the ingredients.
No exploration of Georgia country food is complete without experiencing certain quintessential dishes. These are the must-try flavors that truly define Georgian cuisine and leave a lasting impression.
Must-Try Georgia Country Food Dishes
Khachapuri Adjaruli
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Serious Eats / Department of Tourism and Resorts of Ajara A. R.
Khachapuri Adjaruli is a decadent indulgence of cheese and carbohydrates. This boat-shaped bread, brimming with melting sulguni cheese, is a true testament to Georgia country food’s rich flavors. But the extravagance doesn’t stop there. Fresh from the toné oven, the baker creates a well in the molten cheese for the final touches: pats of butter and a raw egg yolk. The ritual of eating khachapuri Adjaruli is as important as the taste. Using a spoon, you vigorously mix the egg and butter into the cheese, creating mesmerizing swirls of color, and then tear off pieces of the crust to dip into the warm, cheesy center.
Khachapuri is a broad category of cheese-filled breads in Georgia, enjoyed throughout the country. While regional variations exist, with different fillings, Khachapuri Adjaruli has become a national symbol of Georgia country food, beloved across the nation.
Churchkhela
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Alexander Tolstykh / Shutterstock
Churchkhela is perhaps the most visually striking element of Georgia country food. These colorful, sausage-shaped sweets hanging in markets often intrigue visitors. Making churchkhela is a labor of love. Grape juice, a byproduct of winemaking, is repeatedly poured over strings of walnuts, with each layer drying to form a chewy, waxy coating. Nutritious and energy-rich, churchkhela has historically served as a portable food source, even for the Georgian military. Today, it’s a popular sweet treat served with coffee or after meals, and its unique texture and flavor profile may soon find it gracing cheese boards internationally.
Khinkali
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Serious Eats / Max Falkowitz
The quality of khinkali, Georgia’s beloved soup dumplings, is often judged by the number of pleats – ideally more than 20, a mark of expertise. However, when a plate of these pepper-flecked dumplings arrives, the focus quickly shifts to eating them. There’s a specific technique to enjoying khinkali, and mastering it is part of the experience, especially in Georgian company. Khinkali are finger food; you grasp the top knot, bite a small hole, and slurp out the flavorful broth before enjoying the filling. The top knot is discarded, and the process is repeated with gusto, often accompanied by beer and satisfied sighs.
Khinkali’s origins are likely linked to Central Asian manti, potentially introduced to Georgia by Tartar invaders in the 13th century. The village of Pasanauri, north of Tbilisi, is renowned for its khinkali, flavored with wild mountain herbs. For those in Tbilisi, Khinklis Sakhli is a popular local spot to experience authentic khinkali. These dumplings are a true representation of Georgia country food’s hearty and flavorful nature.
Ajapsandali
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Serious Eats / Georgian National Tourism Administration
Ajapsandali is Georgia’s distinctive take on ratatouille, standing out among similar vegetable dishes from Europe and the Middle East. What sets ajapsandali apart is its bold, spicy flavor, thanks to the prominent use of garlicky adjika. Unlike some Mediterranean ratatouilles where vegetables can become overly soft, ajapsandali features oven-roasted eggplant and bell peppers that retain their texture, bound together by fresh tomato purée and brightened with cilantro. While traditionally a summer dish, its warming qualities make ajapsandali a comforting and flavorful choice even in winter, showcasing the versatility of Georgia country food.
Lobio
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Lobio, a Georgian kidney bean dish, reveals the surprising potential of simple beans. At restaurants like Salobie, dedicated to lobio, you can experience the depth of flavor this dish offers. Texturally, lobio is between refried beans and soup, achieved by mashing slow-cooked beans. The flavor is enhanced by fried onions, cilantro, vinegar, dried marigold, and chilies, added just before serving.
Mchadi, a griddled cornbread, is lobio’s perfect companion. Similar to Southern cornbread in its crumbly texture and lack of sweetness, mchadi is a simple bread made with cornmeal, salt, and water, easily prepared in a skillet, making it an accessible part of Georgia country food.
Mtsvadi
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Serious Eats / Georgian National Tourism Administration
Mtsvadi is Georgia’s term for meat cooked over an open fire on skewers, similar to barbecue. While variations exist across the region, Georgian mtsvadi emphasizes the quality of the meat itself, often using minimal seasoning, primarily salt. Beef or lamb, cut into chunks and skewered, sometimes with vegetables, are the preferred proteins. Mtsvadi is far from bland, especially when paired with tkemali, a sour plum sauce that Georgians enjoy with a wide range of dishes, from meats to vegetables and breads. This simple yet flavorful grilled meat is a staple of Georgia country food.
Tklapi
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Chubykin Arkady / Shutterstock
Tklapi, a unique Georgian specialty, might initially be mistaken for a colorful placemat due to its flat, large size. It’s essentially a very natural fruit roll-up: fruit purée spread thinly and sun-dried. Tklapi comes in sweet versions, like fig or apricot, perfect for snacking, and sour versions, often made from tart cherries or plums, used to add acidity to soups and stews. Roadside stands outside Georgian towns are the best places to find authentic, handmade tklapi, a true taste of traditional Georgia country food.
Kharcho
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Kharcho is Georgian comfort food at its finest, gaining popularity beyond Georgia, even becoming a winter staple in Russian cuisine. This rich, amber-colored soup is flavored with garlic, khmeli suneli (a Georgian spice blend), and cilantro. Kharcho typically features chicken or beef, seared and then simmered in a walnut-enriched sauce, brightened by pieces of sour tklapi. After hours of slow cooking, the meat becomes incredibly tender, and the kharcho is served with shoti bread, perfect for soaking up the flavorful broth. Kharcho represents the warming, deeply satisfying aspect of Georgia country food.
Pkhali
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Serious Eats / Georgian National Tourism Administration
Pkhali exemplifies the importance of vegetarian dishes in Georgia country food, reflecting a history where meat was often reserved for special occasions. These vegetable pâtés, or salads, are made with various vegetables like beets, carrots, or spinach. The preparation is simple: boiled vegetables are puréed and combined with lemon juice, garlic, cilantro, and ground walnuts. Georgian meals often include multiple types of pkhali, beautifully arranged and garnished with pomegranate seeds, showcasing the vibrant and diverse vegetarian cuisine of Georgia.
Lobiani
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Near the Tbilisi History Museum, an unassuming staircase leads to a bustling underground bakery, a testament to the enduring appeal of lobiani. This bean-filled flatbread, baked in a wood-fired oven, is a local favorite. Lobiani is more than just affordable and convenient; it’s a flavorful and textural delight. The crust is flaky and crisp, giving way to a savory, spiced bean filling, often with bacon notes. Perfect with a beer, lobiani is an ideal representation of satisfying and accessible Georgia country food, suitable for any occasion from picnics to casual meals.
