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Food, eating habits and cusine of Georgia

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In light of Georgia’s rich and diverse culture, with influences from the Russian, Turkish and Iranian people, Georgian cuisine indeed has a wide variety but the taste is one of a kind and uniquely Georgian.

You have not been to Georgia if you have not tasted any of its bread and cheeses. Bread and cheese are the food staples in the country, and they have lots of ways in preparing such. Cheese can be boiled in milk, fried on a frying pan, and flavoured with oils and spices. The different cities and areas in Georgia have their own ways in preparing cheese. The Khachapuri, or Georgian cheese bread, is one of the national dishes, which resembles that of a cheese pie. Another bread and cheese dish is the Pirozhki which is bread with meat, potatoes and cheese stuffing.

Georgians also love meat dishes. They cook mutton, pork and chicken dishes next to beef dishes which they love the most. Shashlik is one of their meat dishes, which is grilled kebab with onions and spices. Other meat dishes are Shish kebab, Satsvi, and Chikhirtma.

Western Georgia and eastern Georgia usually have different set of specialties, but they have one thing in common – sauces. Both regions use special sauces in every meal, made with lots of spices and nuts. They usually serve sauces with their meat dishes. Most sauces are made with berry juice, fruit juices, pomegranate, tomatoes and blackberries.

Don’t forget about the greens! Georgians also love vegetables – cooked, raw, boiled, seasoned, fried, marinated, stewed or baked. Beans, cabbage, eggplant and tomatoes are among the favourites. Badradzhani is one vegetable dish, which is eggplant with walnut sauce and pomegranate seeds as toppings.