Main dishes
A small selection of different main dishes including the classics of Georgian cuisine
Chakapuli
"Chakapuli" is lamb stew with sour plums cooked in white wine, of course including the typical herbs of Georgian cuisine, namely fresh coriander, parsley, garlic and onions. "Chakapuli" is a real taste sensation.
Katmis satsivi
Carefully roasted pieces of chicken that come in a thick walnut sauce. The combination of walnuts and meat is something one has to get used to in Georgia, because walnuts are omnipresent in Georgian cuisine. Although the word "satsivi" means "cold dish", satsivi is mostly served hot and the name is also more widely used for any poultry dish including a walnut sauce. Chicken satsivi ("katmis satsivi") is the most popular type, but there are also variations made of fish or vegetables. Goes perfectly with "puri", the traditional Georgian bread.
Khachapuri
Without a doubt the number one classic and probably the most traditional Georgian dish.
The word "khachapuri" means "cheesy bread" and that’s exactly what it is. Although the basic ingredients are always the same, namely yeast dough and cheese, "khachapuri" is made a little differently in every region of Georgia. There is, for example, the version from Georgia's Adjari province in the southwest near the Black Sea: here "khachapuri" has a triangular shape like a little boat. It is baked in the oven with cheese and served with a fried egg and a piece of butter. Or there is "kubdari khachapuri" from the Svaneti region in the northwest, small, thick and filled with ground meat and a lot of herbs and spices.
Khinkali
Classic dish number two.
The famous stuffed dumplings are a real delicacy and popular all across the country. Very often you will find them as surprisingly cheap street food. All the same they are prepared by hand. The filling consists mostly of ground meat, there are variations with beef, pork and lamb. The meat is mixed with spices and herbs, then folded into a dough of water and flour and boiled in water. There are many different varieties of "khinkali", including vegetarian ones with cheese, potato or mushroom fillings.
By the way, Georgians eat their "khinkali" by hand, only tourists use a knife and fork. The proper way is to pick up the dumpling from your plate with your fingers, turn it around and carefully bite into it. Then suck out the juice that has formed inside the dumpling during cooking. Only then do you eat it. But not all of it: leave over the upper part, where you picked it up and keep this little piece at the edge of your plate. Why? Only Georgians know. Maybe so that everybody can see how many "khinkalis" one is able to eat.
Lobio
A vegetarian classic, made of beans with coriander, parsley, onions, celery, hot peppers and a shot of vinegar. This is all mixed together and then heated in clay pots. "Lobio" can be a starter, a side dish or, together with a lot of "puri", a delicious main dish.
Mtsvadi - Kebab - Sashlik
Whatever it is called - the classic "meat on a stick" is of course also part of Georgian cuisine. The Russian expression is "shashlik", the Turkish one "shish kebab" and the Georgians call it "mtsvadi". But it is more or less the same: pieces of lamb, pork or veal, either as a whole or as ground meat, grilled on little sticks.
Ostri
This traditional dish is a little bit like Hungarian goulash: beef cooked in fresh tomatoes, coriander, garlic, onions and laurel leafs. Of course, any "ostri" goes perfectly together with traditional Georgian "puri" (bred).
Tabaka
This is another one for chicken lovers: a whole chicken is marinated with a paste of garlic, coriander, salt, pepper, pepper powder and blue fenugreek. Then the marinated chicken is put into the refrigerator overnight so that the paste can soak in and develop its full aroma. On the next day the whole chicken is fried in a pan. "Tabaka" is usually served with potatoes and a sauce.
Picture credits: beyondarts GmbH
Project “Increased regional added value in the tourism sectors of Georgia by Digital Heritage Tourism Guides” was funded by the Austrian Development Agency (ADA) with funds of Austrian Development Cooperation.
