Abkhazia Abkhazian cuisine uses many
spices and
walnuts. The most popular dishes from Abkhazia are
abysta (,
porridge made of corn, similar to the Margal
ghomi);
apyrpylchapa (апырпылчапа, pepper skin stuffed with walnut sauce);
achma (ачма, a variation of
khachapuri);
aritsvmgeli (арицвмгели, cornbread with walnuts);
achash (ачаш, Abkhaz chudu, with cheese);
achapa (ачапа, kidney beans with walnuts); and
akutaghchapa (акутагьчапа, hard-boiled eggs filled with walnuts, similar to
deviled eggs). The most popular dessert is
akuarkuar, a
cookie with
honey.
Ajika is a hot, spicy, but subtly flavored sauce or paste, often used to flavor food.
Ajika is also sold as a dry spice blend.
Abkhazian wines include Lykhny, Apsny, and Anakopia.
Adjara Adjarian cuisine is considered a very diversified cuisine, which has been influenced by its geography (seaside, mountainous part) and by its history. In the mountainous Adjara, the main products are
dairy products and the dishes are more fat and heavy and on the other side, in the seaside of the region, dishes are mostly spiced, and use many fresh herbs. The most popular dishes in Adjara are
Adjaruli khachapuri (); borano (, chopped cheese fried in
ghee); chirbuli (, an omelette with walnuts and tomato); malakhto (, mashed kidney beans with walnuts and crude grape juice); iakhni (, a stew similar to
kharcho, traditionally made in and around
Kobuleti); khavitsi (, a corn porridge with
ghee); sinori (, made of nadughi and unleavened dough);
pakhlava (, a version of
baklava); and shaqarlama (, a biscuit).
Guria The cuisine of
Guria is based mostly on poultry (especially
chicken), cornbread (
mchadi) and walnuts, like the cuisine of
Imereti. The best-known dishes from Guria are
satsivi (, meat, mostly of chicken or turkey in
bazhe walnut sauce); mchadi (, cornbread);
kupati (, sausage made from pork meat);
badrijani Nigvzit (, fried
eggplant with walnut sauce);
Guruli gvezeli (, crescent-shaped pie filled with cheese and hard-boiled egg, usually eaten on Christmas Day); brinjula (, a cheese omelette with a dough base similar to khachapuri); and
pkhali () and
kuchmachi (, beef or poultry livers with walnut sauce and pomegranate).
Imereti The cuisine of
Imereti shares many affinities with the neighbouring region of
Guria and is known for its generous use of
walnuts. The best-known Imeretian dishes include
Imeruli khachapuri (, the most common version of the Georgian cheese bread),
mchadi (, cornbread),
pkhali (),
kuchmachi (, beef or poultry livers with walnut sauce and pomegranate), soko (, fried mushrooms), lobio (, mashed red beans with spices),
badrijani Nigvzit (, fried eggplant with walnut sauce),
chakhokhbili (,
tomato-based soup with poultry meat), mtsnili (, pickled vegetables such as cucumbers, cabbage, beets, and jonjoli), ekala (, pkhali made from
smilax)
kupati (, pork sausage),
satsivi (, meat, mostly of chicken or turkey in
bazhe walnut sauce), and tsitsila isrim-maqvalshi (, roasted chick in a blackberry- and grape-based sauce). Imereti is known for its cheeses such as chkinti (, salty cheese), Imeruli kveli (), and
sulguni ().
Kakheti Kakhetian cuisine is considered to be a more meat-based cuisine and the region itself is called the "Region of Wine". It is also known as the birthplace of one type of
Georgian bread:
Shoti. • Notable dishes from Kakheti include
Mtsvadi ( - meat cooked on fire),
Chakapuli ( - soup made of fresh herbs such as
tarragon and meat of sheep or lamb),
Khinkali ( - dumplings filled with meat and seasoned with herbs),
Khashlama ( - boiled meat of beef or lamb),
Khashi ( - boiled meat, often eaten after Supra),
Chanakhi ( - soup made of lamb and tomatoes),
Chikhirtma ( - soup made of chicken meat), and
Ajapsandali ( - kind of ragout made of eggplants, potatoes and tomatoes). • In Kakheti, they make famous desserts such as
Churchkhela ( - Candy made of grape juice and walnuts), and
Pelamushi ( - Dessert made of grape juice). • Kakheti is also well known for its
wines, with wine-growing regions such as the Alazani valley, Tsinandali and Kindzmarauli and many indigenous grape varieties including Saperavi, Kisi, Rkatsiteli and Mtsvane.
Kartli Kartli is known as a very rich region in terms of fruits (especially apples, apricots, figs, and peaches) and vegetables (especially cucumbers, tomatoes, and onions). • Kartlian dishes include Puris Kharcho ( - a kind of soup made of bread), Shechamandi ( - soup made of dogwood or docks),
Jonjoli ( - pickles made of Bladdernuts), Chakhrakina ( - a kind of
Khachapuri filled with cheese and beetroot leaves), Khabizgina ( -
Ossetian Khachapuri filled with cheese and potatoes),
Capers in Kaspi known as (capari) () and
Chakapuli ( - soup made of fresh herbs and meat of lamb or beef).
Lazeti Though most of the historical part of
Lazeti is located in
Turkey, Lazes in Georgia, especially in
Sarpi, still continue to carry their traditional dishes, some of them being : •
Paponi (): Baked sweet pastry filled with milk pudding. • Gresta (): Chicken or beef with melted cheese and mushrooms. • Kapça Tağaney (): Fried
anchovies and vegetables. • Kapça Princoni () : Anchovy
pilaf. • Kapçoni Mç̌kudi (): Fried
cornbread with sliced anchovies,
pkhali and herbs. • Lu Dudey ():
Navy beans mixed with red
Pkhali, onions and
leeks. • Lu Ncaxeyi (): Sort of porridge made from different vegetables mostly cabbage, kidney beans, potato which are mixed with cornmeal. •
Muhlama ():
Cornmeal with cheese.
Samegrelo The regional cuisine of
Samegrelo can be considered the most famous in
Georgia. It uses many spices and walnuts. • Famous Megrelian dishes include Ghomi ( -
porridge made of
corn meal),
Elarji ( - ghomi with
Sulguni),
Gebzhalia ( - rolls of cheese seasoned with mint),
Megrelian Khachapuri ( -
Khachapuri with cheese added on the top),
Kupati ( - sausage made from pork organs and belly meat), Tabaka ( - chicken cooked with
Ajika), and
Kharcho ( - soup with beef). •
Sulguni () is traditionally made in the region. •
Ajika () is a sauce made of pepper and spices. It is made traditionally in
Samegrelo and in
Abkhazia.
Mtianeti, Khevi, Khevsureti, Pshavi and Tusheti These cuisines are often considered as one due to their similarities. • Famous dishes include
Khinkali ( - dumplings filled with meat, mushrooms, potatoes or cottage cheese), Gordila ( - boiled dough), Qaghi ( - dried and salted meat), Kaurma ( - a kind of soup made from meat), Kotori ( -
Khachapuri filled with cottage cheese), Khachoerbo ( - dried cottage cheese in a ball shape), Megrelian kharcho (ხარშო - beef stew in rich walnut sauce) and Khavitsi ( - melted cheese) •
Tusheti also produces a goat / sheep based cheese, called Guda (). • These regions are also well known for their beer (), and spirit, Zhipitauri ().
Racha-Lechkhumi The cuisines of
Racha and of
Lechkhumi share most of their dishes and are often grouped into one cuisine as a consequence. • Notable dishes include Shkmeruli ( - chicken in a sauce made of cream and garlic),
Rachuli ham ( - pork
bacon),
Lobiani ( - a kind of
Khachapuri filled with kidney beans and lori),
Lobio ( - mashed kidney beans with spices),
Rachuli Khachapuri ( - a kind of
Khachapuri made into a square form).
Samtskhe-Javakheti The Cuisine of
Samtskhe-Javakheti consists of two regional cuisines:
Meskhetian and
Javakhetian. Due to their similarities, they are often considered one regional cuisine. This cuisine differs significantly from other regional cuisine of Georgia, partly because of its heavy use of goose meat and historical Turkish rule of the region. • Famous dishes from Samtskhe-Javakheti include Batis Shechamandi ( - soup made of
goose),
Meskhuri Khinkali ( -
Khinkali filled with goose), Apokhti ( - dried meat of lamb, beef, goose and duck), Tatarboragi ( - boiled dough), and Rdzis Korkoti ( - wheat grains boiled in milk). •
Snails or
Lokokina () are also a very common dish in the region due to the presence of
French Catholics in the past. • Samtskhe-Javakheti is also famous for its Chiri ( - dried fruits), Tklapi ( - fruit roll-up) and
Tenili ( - a preserved, hand-pulled cheese).
Svaneti • Main dishes from Svaneti include
Kubdari ( - also known as
Svan Khachapuri, a kind of
Khachapuri filled with seasoned beef or pork), P'etvraal ( -
Khachapuri filled with cheese and
millet), Chvishtari ( -
Mchadi with
Sulguni inside), Lutspeq ( - boiled
barley grains seasoned with pepper and garlic), Kharshil ( - soup of barley and
urtica),
Tashmijabi ( - mashed potatoes with
Sulguni). • Svaneti is also famous for its local
alcohol made from fruits such as
elderberry, and even
honey. •
Svan salt, a spiced salt •
Agasyllis (
Svanetian ღეჰი
Ghehi / (Georgian: დუცი
Dootsi ) is a local,
Angelica-like plant with medicinal properties that is also eaten raw, cooked and
pickled as a delicacy considered to benefit the digestion. It is also taken to combat parasitic worms and to treat respiratory complaints. ==Appetizers==