The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia

GEORGIAN CUISINE - According to Georgian legend, God took a supper break while creating the world. He became so involved with his meal that he inadvertently tripped over the high peaks of the Caucasus, spilling his food onto the land below.

The land blessed by Heaven's table scraps was Georgia. Nestled in the Caucasus mountain range between the Black and Caspian seas, the Republic of Georgia is as beautiful as it is bountiful. The unique geography of the land, which includes both alpine and subtropical zones, has created an enviable culinary tradition.

In "The Georgian Feast," Darra Goldstein explores the rich and robust culture of Georgia and offers a variety of tempting recipes. The book opens with a fifty-page description of the culture and food of Georgia. Next are over one hundred recipes, often accompanied by notes on the history of the dish. Holiday menus, a glossary of Georgian culinary terms, and an annotated bibliography round out the volume.

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The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia

Mtsvadi - Georgian Shashlyk მწვადი


GEORGIAN CUISINE - When in the mountains or forest for hunting, Georgians like to make their own shish kebab. In such cases they like to use the meat of an ibex, but shish kebab can also be made with pork.


Ingredients:
500 grams pork
salt
white wine vinegar
1 onion
handful of pomegranate seeds
skewers (1 or 2  per person)

Preparation:
Clean the meat and cut it into small blocks. Dust with salt and vinegar and put them on the skewers. Grill the meat in the barbecue or in an oven for 10-15 mnutes. Put the skewers on a big plate. Peel the onion and cut it into rings. Decorate the shish kebab with the onion rings and pomegranate seeds.
Serve with tkhemali (plum sauce).

Ajapsandali recipe – vegetable hotch potch აჯაფსანდალი

Adzjapsandali is made in large quantities in autumn and preserved for the winter period. Served in an earthenware dish with a wooden spoon, adjapsandali brings warmth and a comfortable atmosphere to a cold winter day.

Georgian restaurants worldwide have a lot to offer

TBILISI, GEORGIA - Georgian cuisine, along with Georgian wine, is famous. Many people who travel to Georgia, say they are going there for the food and wine. Georgia has no shortage of restaurants. If you go to the tourist areas in the big cities like Tbilisi and Batumi, you can count on paying a ‘tourist’ price for a limited number of well-known Georgian dishes, like khatchapuri and khinkali.

 


But if you look a little bit further, or if you are lucky enough to have Georgian friends, you can find many local restaurants where the Georgians go themselves. You will find an abundance of wonderful fresh and tasty dishes there, at the lowest prices. Georgians will take any opportunity to throw a party and enjoy good food and wine. Usually, a family or group of friends overloads the table with many different dishes. Each person has a small plate and eats small bits of the different foods during the dinner. Georgian feasts take a long time, with lots of toasting and singing.

Where to eat in the republic of Georgia

TBILISI, GEORGIA - If you are planning a trip to the Republic of Georgia, you have probably heard about Georgian cuisine, wine and toasting rituals. And you would like to experience them yourself. Now where can you find a good place to eat and drink in Georgia?

The best thing is of course to be invited by Georgians into their home. Then you'll often be served house wine and the traditional Georgian dishes. They will also make you part of the Georgian toasting rituals. But if you don't have Georgian friends (yet), don't worry. There are many restaurants you can visit, both in and outside of the cities. There are some differences you should know about.

Badrijani recipe – stuffed eggplants ბადრიჯანი

Badrijani(Georgian ბადრიჯანი) is one of the best known vegetarian foods in Georgia. It is eggplants stuffed with a tasty wallnut mass. It is considered to be a side dish in Georgia, but in our experience it is nourishing enough to be a main course when  served with rice.

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Satsivi recipe – turkey in walnut sauce საცივი


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‘Tsivi’ means ‘cold’ in Georgian. ‘Satsivi’ means: ‘that which has cooled down’. This name refers to a tasteful dish with turkey, served at room temperature or at least not too hot.

 1,5 kilograms of turkey with bones (or 1 chicken)
 400 grams of peeled walnuts
 3 teaspoons of ground coriander seeds
 4 onions
 3 cloves of garlic
 ½ teaspoon of cinnamon
 5 cloves
 1 tablespoon of white wine vinegar
 1 teaspoon of ground fenugreek seeds
 2 teaspoon of Georgian saffron
 ground red pepper
 salt