GEORGIAN TRADITIONAL CUISINE
18.00 GEL
- Authors: Mzia Simonidzé , Larisa Kirmelashvili
- Year of publication: 2017
- Page quantity: 234
- Cover designer / Illustrator: Nino Khosruashvili
- Language: Georgian
- Category: CUISINE
- ISBN: 978-9941-9103-6-4
This book is a culinary journey through Georgia. Every region of Georgia is uniquely picturesque, distinguished by its individuality and capable of leaving a lasting impression. The traditional dishes characteristic of each region are just as unique: Tushetian cheese, Khevsurian clarified butter (erbo), Pshavian cottage cheese, Rachian smoked pork (lori), Svanetian kudbari (stuffed bread), Adjarian acharuli khachapuri, and many more. Sometimes the same dish appears in different regions under the same name, yet differences in preparation methods or slight variations in ingredients make each version distinctive and delicious in its own right. Today, khinkali (dumplings) are made in almost every part of Georgia. In the mountainous regions, they are typically made with lamb; in Kakheti, with a mix of beef and pork; and in Samtskhe-Javakheti, with beef. The seasoning of the filling also varies from region to region. Georgian cuisine features a wide array of spices, sauces, walnuts, herbs, and edible plants. For instance, in Racha alone, locals use around 20 different wild plants — from ash-leaved goosefoot to nettle — to make the traditional dish mkhali. The book includes key recipes that are emblematic of each region — dishes that have endured through generations and remain staples of the Georgian feast table.