Top 9 national Georgian cuisine
What is Georgian cuisine? Shish kebab, kharcho, satsivi — meat and meat. Many people think so. In fact, the basis of the Georgian diet is cheese, beans, nuts and greens. On a trip to Georgia, we asked in restaurants for national, but not the most popular dishes in Russia. It turned out to be such a top-9. However, this list may be different for any traveler.
1. Nadugi — in translation, the word means "boiled". Cottage cheese for the dish is obtained by boiling the whey remaining after the cheese is made. Wrapped in thin cloths of suluguni cheese and shaped into pouches.
2. Yakhne — tender lamb (or beef) in a nut sauce with garlic, onion, coriander and Imeretian saffron. In Adjara, this dish is served for a wedding.
3. Phali is a snack that can be made from spinach, cabbage or beet tops. You just need to add nut paste with coriander, a mixture of kharcho-suneli, garlic, black pepper and onion to the base product.
4. Borano — Adjarian omelet. The ingredients are simple: Imeretian cheese, eggs, milk and butter (butter and vegetable). Bake everything for up to half an hour, and then serve it as a pie.
5. Ajapsandali — eggplant stewed with bell pepper, carrots, tomatoes and onions with the addition of utsho-suneli, saffron, coriander, garlic and basil.
6. Mchadi — unleavened tortillas made of corn flour, fried in a ketsi pan. Especially popular in Western Georgia. Served hot with Imeretian cheese or suluguni.
7. Kuchmachi is an appetizer prepared from beef or chicken giblets: heart, liver, lungs. The offal is first boiled, and then fried with coriander, pepper, garlic, crushed walnuts and freshly squeezed pomegranate juice.
8. Chkmeruli — chicken fried in a ketsi pan in matzoni with garlic. The cooking method resembles tobacco chicken.
9. Chashushuli — stewed veal with tomatoes, tomato paste, bell pepper, utsho-suneli, Imeretian saffron, coriander and lots of onions.