Georgian FOOD is quite appropriately an expression of the culture.
When you're in Georgia, eating together, making toasts, and being hospitable are big deals. 

Traditional Georgian Food

Khinkali (Georgian Dumplings)

Khinkali, dough twisted into beautiful knobs, are usually filled with meat and spices, then boiled or steamed. Eating them can be a bit tricky because you don't want to spill the hot broth inside. To eat khinkali: sprinkle with black pepper, hold the dumpling by its handle, and turn it upside down. Take small bites from the side, enjoying the broth as you go. Traditional khinkali have meat fillings, but you can often find vegetarian options like mushroom and cheese if you ask.

Badrijani Nigvzit
Roasted eggplant (badrijan) strips, served flat and topped with walnut paste with
Georgian spices.

Lobio (Bean Soup)
Lobio is like a mix of bean soup and refried beans, but its texture and flavor can vary a lot. It often reminds people of Mexican bean dishes, which is usually a good thing. The best way to enjoy lobio is with a side of mchadi, Georgian cornbread. We often craved lobio when we wanted something lighter after a heavy meal, and we were surprised to find it in some unexpected places.

Qababi (Kebabs)
Grilled minced meat, seasoned with sumac and accompanied by onion slices, wrapped in a thin lavash-like bread. In some small Georgian towns, this dish was the only option, but we were always pleasantly surprised by its deliciousness.

Chakapuli
Chakapuli is a traditional herb lamb stew from Kakheti, often enjoyed during holidays like Easter. It usually includes veal or lamb, along with onions, tkemali (sour plums), white wine, garlic, and various herbs for flavor.

Mtsvadi (Shashlik, meat skewers)
Mtsvadi is chunks of pork, seasoned with salt and roasted over fire. For the perfect mtsvadi experience, chop some fresh onions and mix them in a metal bowl with the meat, then cook everything over a fire. If you're fortunate, you might enjoy mtsvadi at an impromptu mountain barbecue—it's considered some of the finest grilled meat around. Just a heads-up, the prized chalahaji chunks are usually limited and meant for sharing among the group.

Satsivi
Poultry (chicken or turkey) served with a thinned paste of walnut, garlic and herbs.
Considered a winter dish (“tsivi” implies cold in Georgian), satsivi is usually eaten
around the Christmas holiday and the New Year, particularly in the region of Adjari.

Georgian Breads

Khachapuri (Georgian Cheese Bread)
No visit to Georgia would be complete (or possible) without a few tastes of khachapuri, Imagine biting into warm, cheesy bread that's oozing and dripping with deliciousness. There's the classic round pie filled with cheese, but there are also other versions like the egg-topped Adjarian khachapuri, the four-fold filo dough pocket, and pies stuffed with tarragon, mushroom, and rice.

Puri / Tonis Puri -Shoti (Georgian Flatbread)
Tonis puri holds a special place as the staple bread of Georgia. Baked in a circular ceramic hearth oven with the dough adhered to the side, similar to Indian naan, this bread emerges moist with a hint of sourdough flavor, adorned with black specks from the oven's interior. You'll find that the edges of tonis puri often have a golden-brown hue and a subtle taste reminiscent of matzo.

Lobiani (Bean-stuffed bread)
Lobiani resembles khachapuri but is filled with bean paste instead of cheese. It tends to be moist and is considered slightly healthier than its cheesy counterpart, khachapuri.

Kubdari
Kubdari, a bread specialty originally from the Svaneti region, is a khachapuri-like dough
stuffed with small chunks of meat, spices and onions. The best versions of kubdari that
one can try are in restaurant stops along the road between Zugdidi and Mestia, as well
as in homestays along the route from Mestia to Ushguli.

Chvishtari
Cheese corn bread (a Svanetian version of mchadi with cheese). This will stick to your
bones for days. It makes for an excellent trekking food.

Georgian Cheese and Yogurt

Matsoni (Georgian yogurt)
Fresh yogurt, often served without a lid, tends to have a tangy flavor. Adjusting it to your liking often involves some trial and error. You can enjoy it alongside warm meat, vegetables, or khachapuri for a savory treat. Alternatively, for a sweeter option at breakfast or dessert, you can mix matsoni with fresh honey or fruit.

Sulguni (Georgian cheese)

Sulguni is considered the national cheese of Georgia. It's a salted cheese soaked in water, with a stringy outer layer and a moist center. People usually enjoy sulguni on its own or paired with a slice of tonis puri bread, along with a plate of herbs and tomatoes.

Georgian Condiments, Pastes and Sauces

Ajika (Chili Paste)
Adjika is a spicy paste condiment, similar to spicy Indian pickles. It's typically served with a cucumber and tomato salad.

Tkemali Sauce (Sour Plum Sauce)
This sour plum sauce, called tkemali, is often served in small amounts alongside cheese, khachapuri, or meat. It's believed to act as a cleanser and is a common sight on the table during family meals.

Pkhali
Pkhali is a paste crafted from spinach, walnuts, and garlic. It pairs wonderfully with tonis puri or khachapuri. Usually served as an appetizer or alongside other small, tasty dishes in a mezze-style spread, its fresh, local flavor always makes it a favorite.

Svaneti salt
Svaneti salt is a great addition to vegetables, cheese, or salads. It's made with salt, dried garlic, chili pepper, and a mix of spices and herbs like fenugreek and coriander. Its aroma might make you feel like you're getting a taste of Persia or India.

Georgian Sweets

Tatara or Pelamushi

Confection made from boiled, pressed grape extract. Can be eaten as a sort of pudding
as dessert. The liquid is the sweet coating used to make churchkhela.

Churchkhela
Brown rubbery truncheons made from strings of walnuts dipped in tatara and dried.
Sometimes referred to as “Georgian Snickers.” Don’t eat the string!

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