Oh, wait… What is it? Yes, cheeseboat, but actually its original name is Adjaruli Khachapuri which is traditional Georgian dish from Western Georgia particularly Adjara region and that’s why we call it Adjaruli Khachapuri (Cheesebread from Adjara region).
Adjaruli Khachapuri is a Georgian bread stuffed with cheese and baked in the oven until molten and sizzling hot. An egg yolk is added during the last minutes of cooking, and the whole delicious mess is topped with a pat of butter. When the cheese, yolk and butter are swirled together, it’s a thing of beauty.
Though you probably wouldn’t know that Adjaruli Khachapuri is characterized by a special symbolic meaning that is hidden in its each ingredient and even in the shape of it.
Adjara region lies on the coast of the Black Sea and from the very beginning of the history here everything is associated with seafaring, pirates and ships. Because of this Adjaruli Khachapuri has a boat shape and a raw egg on it is a symbol of the sun that goes down into the sea which is symbolized here by cheese.
And you are able to taste the most delicious Adjaruli Khachapuri in Batumi which is main seaside resort on the Black Sea.
Large, juicy, delicious dumplings known as Khinkali are considered to be one of the national dishes of Georgia or as we call it Sakartvelo. The dumplings are filled with meat and various traditional spices, then twisted into a knot at the top. Regional differences influence the fillings and every part of Georgia has their distinctive variety.
For example, in the mountainous regions, the most traditional filling is lamb, however; the most frequent variety throughout entire Georgia is a mixture of pork and beef. The vegetarian versions made with traditional Imeretian cheese or mushrooms are also quite popular and tasty.
Before tasting Khinkali you need some practice to eat them properly. Eating Khinkali requires special skills in Georgia.
Now read carefully! You have to eat it without getting any drips on the dish. Pick it up with your hands, then take a bite from the corner, watch the steam escape, and drink the broth waiting behind the dumpling’s thick, memory-foam-squishy skin.
These Georgian mtsvadi, or grilled meat skewers, are made from well-marbled pork shoulder tossed with raw onions. In Georgia, the skewers are often grilled over the embers of grape vines. You must eat Mtsvadi with traditional Georgian bread called Tonis Puri baked in special oven and Tkemali sauce which is made from wild, sour plum mixed with different spices.
Properly made mtsvadi is an extraordinary dish. Preparing it is an entire ritual. Mtsvadi made outdoors, on an open fire is very special and completely different from that made at home using a frying pan or an electric cooker. This is in Georgian genes. We’ve enjoyed it since ancient times and mtsvadi is subconsciously bound to our distant ancestors’ ritual of roasting meat over a fire after a hunt. By the way, it is known that Erekle ll, one of
Georgia’s greatest kings, was especially fond of eating mtsvadi in the mountains.
Mtsvadi can be made with pork, mutton or veal. Beef should be used only if all other options are unavailable. Marinating the meat in pomegranate juice before roasting makes it especially tender, juicy and delicious.
Eggplant with Walnut Sauce
Georgian cuisine is redolent of garlic, herbs, spices and superfoods such as pomegranate and walnut. This recipe combines them all in a single mouth-watering dish that will set you on an inevitable course of personal exploration for Georgian cuisine recipes!
Favorite dish of vegetarians while travelling in Georgia. There are different variations of this meal. It can be prepared even without walnut sauce simply by frying eggplants and than topping it with raw onions and garlic, adding coriander and parsley on it. You can taste it at any traditional Georgian restaurant and in the menu just search for Badrijani nigvzit which is Georgian equivalent for Eggplant with walnuts.
Try not to forget ordering cornbread with Badrijani and those two perfectly goes together with traditional Kvevri (special clay jars) made wine.
Beans in Clay Pot
Lobio Kotanshi (Beans in clay pot) is traditional dish from Western part of Georgia. Lobio i.e. red bean is the main ingredient in this meal, a kind of thick baked bean soup flavored with various herbs such as Celery, Savory and different spices make this unique dish even more delicious. Usually, Georgians eat Lobio with cornbread or as we call it Mchadi and marinated vegetables from which Jonjoli is the most distinguished one. Well, you don’t know what is Jonjoli? It is one of the Georgian appetizers from a tree called Staphylea Colchica which derived from the Western Georgian kingdom of Colchis during Classical Period.
Georgians believe that Lobio is the most tasty when it is made in special clay pots. There are many varieties of Lobio, both cold and hot, but trust us that this kind of Lobio is the most appetizing.
A refreshing chopped spinach salad with Cilantro and walnuts at a Supra (traditional Georgian feast) Pkhali is often served a a first course. Dried marigold, a common ingredient in Georgia, adds a mild, tea-like flavor to this dish. It has a very satisfying coarse texture.
Also, you can use beets and make pkhali with them. It will have a lovely colour contrast against the spinach and taste will also be just a little bit different, but consistence remain the same. Actually, one can make it with any vegetable, but the star ingredient is pureed walnut sauce which make this dish very Georgian.
Do not forget to top them with pomegranate!
Cucumber and Tomato Salad
Cucumber-tomato Salad with walnut dressing is a traditional Georgian appetizer. This salad is served at all Georgian restaurants. It is made from fresh delicious tomatoes, cucumbers, greens and vinegar.
A spicy walnut sauce is the most importan part of this dish as it adds special unique flavor to the salad. You can eat this with traditional Georgian bread called Tonis Puri and Cheese named Sulguni which is also very traditional in Georgain cuisine. Sulguni cheese has a sours, moderately salty flavor, a dimpled texture and an elastic consistency.
You can also order this type of salad without walnut sauce. Another important ingredient is fresh Coriander and Basil as well. Likewise, you can try to eat cucumber-tomato salad with Sunflower oil that gives particular aroma to it!
Khachapuri is undivided part of Georgian cuisine and the most popular dish in the whole country along with Khinkali (dumplings). It is made simply from dough and traditional cheese, but there exists different varieties of Khachapuri depending from which region it comes from. The most popular type is Imeruli (Imeretian) Khachapuri from the Western Georgia and each family has its particular recipe for it that is often passed down from generation to generation.
Khachapuri is a delicious thing, and a fantastic, customizable introduction to Georgian cuisine. The two cheeses most commonly used in khachapuri are imeruli and sulguni. Imeruli is a fresh, crumbly cheese from the Imereti region. It is made with a mixture of cow’s milk and the whey leftover from making firmer cheeses. Sulguni, from the coastal Samegrelo region, has a firmer and more elastic consistency and a briny tart flavor. When combined and melted, they become a filling that is creamy and stretchy, with a feta-like funk. The dough is either yeast or yogurt based.
Chicken in a Garlic Sauce
The rich flavor of crispy roasted chicken paired with the creamy garlic sauce is just perfect. Shkmeruli is a chicken dish from Racha region of Georgia. Chicken in a special spicy sauce with garlic and milk, often cooked on a clay pan.
Racha is mountainous region located in North-western part of Georgia. It has to be noted that the name derives from one of the villages in Racha, named Shkmeri, which is said to be the place where this food has originated.
Shkmeruli contains large amount of garlic and that means it is quite difficult to pair this dish with wine. Normally people like to combine it with stronger drinks, like vodka or chacha. However, the Rachans often pair it with dry Mujuretuli or Alexandrouli. These varieties of grapes are used to make sweet or semi-sweet wines like Khvanchkara, but it is not preferable to combine it with shkmeruli.
Sometimes it is topped with fresh Coriander and Parsley.
Chakapuli – this dish will show you how Spring tastes in Georgia. Chakapuli is a popular Georgian stew consisting of either beef or lamb meat, unripe sour plums, spring onions, green peppers, white wine, and herbs and seasonings such as tarragon, coriander, garlic, and salt. It is especially popular during spring, when the plums are still unripe.
Chakapuli is often served during the feast of Orthodox Easter, and it is recommended to serve it hot with Georgian bread on the side.
The most popular Chakapuli is made with lamb, but others can be made with either beef or mushrooms (veggie version). It is necessary to use high quality dry white wine, especially Rkatsiteli (type of white wine), for Chakapuli. Often it is served during the feast of Orthodox Easter. This is a dish from Eastern Georgia, Kakheti region.