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, for any traveler, this list may be different.

Nadugi-in translation, the word means "boiled". The curd for the dish is prepared by boiling the whey remaining after making the cheese. They are wrapped in thin sheets of suluguni cheese and shaped into bags.

Yakhne-tender lamb (or beef) in a nutty sauce with garlic, onion, coriander and Imereti saffron. In Adjara, this dish is served for a wedding.

Phali is a snack that can be made from spinach, cabbage or beet tops. You only need to add to the base product a nut paste with coriander, a mixture of kharcho-suneli, garlic, black pepper and onion.

Borano-Adjarian omelet. The ingredients are simple: Imereti cheese, eggs, milk and butter (butter and vegetable). Bake everything for up to half an hour, and then serve it as a pie.

Ajapsandali-eggplant stewed with bell peppers, carrots, tomatoes and onions with the addition of utsho-suneli, saffron, coriander, garlic and basil.

Mchadi-unleavened tortillas made from corn flour, fried in a ketsi pan. Especially popular in Western Georgia. Served hot with Imereti cheese or suluguni.

Kuchmachi is an appetizer made from beef or chicken offal: heart, liver, and lungs. The offal is first boiled and then fried with coriander, pepper, garlic, crushed walnuts and freshly squeezed pomegranate juice.

Chkmeruli-chicken fried in a ketsi pan in matsoni with garlic. According to the method of preparation, it resembles tobacco chicken.

Chashushuli-stewed veal with tomatoes, tomato paste, bell pepper, utsho-suneli, Imereti saffron, coriander and lots of onions.