Georgia
Georgian cuisine is a rich and diverse culinary tradition that reflects the country's unique geographical position at the crossroads of Europe and Asia. The cuisine is renowned for its use of fresh, locally-sourced ingredients, and its dishes are often characterized by bold flavors, vibrant colors, and a harmonious balance of meat, vegetables, and spices. One of the hallmarks of Georgian cuisine is its bread, particularly the iconic "puri," which is traditionally baked in a clay oven called a "tone." Another popular bread is "khachapuri," a cheese-filled bread that comes in various regional styles, each with its own twist. The most famous variant, Adjarian khachapuri, is boat-shaped and topped with a raw egg and butter. Georgian meals often begin with an array of appetizers known as "pkhali," which are vegetable dishes mixed with ground walnuts, garlic, and herbs. These are typically served cold and include ingredients such as spinach, beets, and eggplant. Another beloved appetizer is "badrijani," which consists of eggplant slices rolled around a walnut paste. Meat plays a significant role in Georgian cuisine, with dishes like "mtsvadi," skewered and grilled chunks of marinated meat, and "chashushuli," a slow-cooked beef or pork stew with tomatoes and spices. Poultry is also common, with "satsivi," a dish of chicken or turkey in a rich walnut sauce, being a particular favorite. Dumplings known as "khinkali" are a staple of Georgian cuisine. These hearty parcels are filled with spiced meat, mushrooms, or cheese and are traditionally eaten by hand, with the flavorful broth inside savored first by taking a small bite and sipping the liquid. Georgian cuisine is also renowned for its unique use of herbs and spices. The herb mix "khmeli suneli" is a quintessential blend that typically includes coriander, fenugreek, marigold, and other aromatic herbs.
