Georgia

Iman Gozal

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Wine, Cheese, and Hospitality – The Caucasian Gem of Georgian Cuisine

Georgia, a picturesque country on the border of Europe and Asia, is considered one of the cradles of winemaking. Georgian cuisine is as legendary as its hospitality, known as the Supra – a feast full of food, wine, and toasts led by the Tamada (toastmaster). This cuisine is a blend of Mediterranean fresh flavors and warming Caucasian and Persian spices.

The foundation of Georgian gastronomy is cheese and baking tradition. It is dominated by fresh herbs (coriander, tarragon, dill), walnuts (used to thicken sauces), and pomegranates. Georgian cuisine offers a fantastic range of dishes for vegetarians (vegetable Pkhali) and is equally strong in preparing meat, especially lamb and beef.

Iconic Flavors and Symbols of the Supra:

No other dish represents Georgia quite like Khachapuri, which is essentially cheese bread. There are many regional variations, such as Adjaruli Khachapuri with melted cheese and an egg in the center. Equally famous are Khinkali, oversized, juicy dumplings filled with seasoned meat and herbal broth, which are eaten by hand.

Other key dishes include Shashlik (grilled meat on skewers) and thick, aromatic soups like Kharcho (beef soup with walnuts and rice). The sauces are unique: Satsivi (a walnut and spice sauce) and Tkemali (a tart, sour plum sauce) give every meal a distinctive character. Georgian food is a deep, joyful experience that brings people together.