Georgian food essay

Lobio (Georgian bean soup) served with mchadi (cornbread). Grilled minced meat sprinkled with sumac and onion slices, wrapped in a thin lavash-like bread. In some small Georgian towns, this was the only dish available. We were surprisingly never disappointed by it.

This Georgian food guide is drawn from experiences traveling across the country — visits to local markets, meals in family homes and restaurants, and even an impromptu cooking course. It offers an extensive list of traditional Georgian dishes as well as tips on what to eat and drink when you visit.

Then apply the roller to shape it into a square about 0,5 cm thick. Cover the dough with chopped mint and green ajika, then roll it and cross-cut into small pieces. These are served cold and poured with a mixture of nadughi (Georgian version of cottage cheese), matsoni (yoghurt) and mint. The Caucasian alternative to the ratatouille.

Nuts are an essential component for various soups and confectionery. It is impossible to imagine the Georgian table without them. Georgians quite often use hazelnuts, almonds, and walnuts which are the most popular. The traditional Georgian dish is aubergines with nuts.