This is how Tbilisi tastes: Authentic Georgian specialities
Georgian cuisine is often rather hearty. But allow yourself to be surprised by the fine spices and herbs. Every feast also includes wine traditionally fermented in amphorae. Acquaint yourself with the culinary delights of Georgia – yes, there is something for vegetarians too!
Not just any old cheese bread: Khachapuri
For some, it is the Georgian national dish, for others it is at least a dish that each and every traveller through Georgia must try: khachapuri is a type of cheese bread with a dough of water, wheat flour and yoghurt that is filled with cheese and baked. Each region has its own version, the most famous is the Adjaruli khachapuri. To make it, the dough is baked in the shape of a boat, followed by the addition of butter and a raw egg on the cheese before mixing everything together with a fork and then dipping pieces of bread into the mixture. This variant is particularly popular at parties and family gatherings.
Sociable dumplings: Khinkali
Khinkali is an integral part of Georgian cuisine and traditional food culture: these dumplings can be filled with meat, mushrooms or cheese, plus herbs and spices, and are cooked in salted water. The open end of the dumplings is folded closed, creating a small handle with which to firmly hold the dumpling – because you eat it with your hands. Traditionally, you bite a small hole first and sip out the stock before finishing up the rest. The thick end of the dough does not need to be eaten, often being left on the plate. Khinkalis are often enjoyed in large groups with friends or families.
A feast for the eyes too: Pkhali
At first glance, pkhali looks almost like a bright green or red dessert. In fact, it is a typical Georgian starter made from vegetables such as spinach, beetroot or cabbage, including walnuts, garlic and spices. The finely chopped mixture is formed into small balls and garnished with pomegranate seeds. The green balls with red toppings are really eye-catching and are often served as part of a celebration meal. The vegetarian dish is a welcome change from the meat dishes which are often rather heavy.
Hearty fasting: Lobio
Fasting in Georgia traditionally means just not eating meat. Lobio is an aromatic bean and walnut stew, usually served with fresh coriander, pomegranate seeds, corn bread and pickled vegetables – so it’s not exactly a meagre ration. The stew, which can be eaten hot or cold, often appears on the dining table even outside of the fasting period, and is also particularly popular as a side dish at family parties.
Culinary delights for the festive season: Satsivi
Satsivi is a popular choice for Georgians to cook during important celebrations, Christmas or New Year's Eve. The dish consists of oven-cooked poultry (chicken or turkey, whichever is preferred) with a creamy sauce containing walnuts, garlic, onions and spices such as coriander, fenugreek and saffron. After cooking, the dish is allowed to cool down until it can be served cold. Satsivi is often garnished with pomegranate seeds.
Truly eye-catching: Churchkhela
So, do you think these bright candles, hanging in long lines at market stalls in Tbilisi, are something you can eat? Absolutely! It’s a traditional sweet made by threading walnuts or hazelnuts onto a string and then repeatedly immersing them in thickened grape juice until a thick, wax-like layer forms. The sweet must then mature for 2-3 months until it becomes soft. The colourful sweet is the perfect snack for long hikes or car journeys.
Sweet or sour fruit roll-up: Tklapi
Tklapi is made from pureed fruits that are thinly spread and dried in the sun (or ideally on a washing line!) until it forms a kind of “fruit leather” that can be rolled up and transported comfortably later. There are both sweet and sour variants. The sweet version is made from apricots or peaches, while the sour version is usually made from plums. This variant is also used in some soups and stews for seasoning. Tklapi is a popular healthy snack and not just amongst children.
The Queen of the Vine: Saperavi
Georgia is also known as the “cradle of wine” for its traditional wine culture. Saperavi is the most famous grape variety, it originates from the Alazani Valley in the Kakheti region in eastern Georgia. Traditionally, wines here are fermented and stored in clay amphorae, which gives the wine great depth and complexity. In literal terms, Saperavi means “dye” – because the finished wine’s red colour is so dark it looks almost black. This bold red wine is the perfect match for Georgia’s hearty cuisine and is a must-have for any supra, a traditional feast. Our tip: In the area around Tbilisi, there are many winemakers who offer wine tastings and guided tours of their wineries.
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