Georgian Food – Must Try Traditional Dishes
GEORGIAN FOOD: INTRODUCTION
Georgian food is rich in mouth watering dishes and reflects the dramatic history of the country with influences from the Mediterranean, Persian, Middle Eastern, and Russian cuisines.
Georgian cuisine favors meat and is rich in cheese, butter, and egg. For the seasoning, fresh herbs like parsley, cilantro and dill are widely used, as well as spices like blue fenugreek, saffron and ajika. Walnuts are used extensively and fruit from figs, pomegranates and plums to tangerines and watermelons is in abundance. The bread is delicious and traditionally baked by pressing the dough against the bread hearth, toné, wall. Locals are often buying their bread from street-side bakeries tucked into basements.
Georgia is also the birthplace of wine and the traditional method burying grapes to ferment under the ground in clay jars is still used. Traditionally, Georgians drink wine out of horns or khantsi made from ram or goat horns. After toasting with a khantsi, you must, of course, drink to the bottom!
The best way to try Georgian dishes is the supra, an elaborate feast feast led by a toastmaster, Tamada, and a display of abundant food and countless toasts. Many restaurants serve supra. Just make sure you go with an empty stomach!
Read about which restaurants in Tbilisi serve the best Georgian food here: Where to Eat in Tbilisi: Best Restaurants for Georgian Food, Music, and Views