Georgian
Cheese, bread, walnuts and spices — the generous, warm cuisine of the big feast.
Georgian cuisine means generous feasts, plenty of fresh herbs, walnuts and cheese, plus a deep reverence for bread and wine. Khachapuri oozing with melted cheese and khinkali filled with savory broth are the country's calling cards, but Georgian food goes much further: adjika, satsivi, churchkhela, khmeli-suneli spice blends. It's built on fresh ingredients and generosity — a traditional Georgian feast (supra) can last for hours, filled with toasts and dishes covering every inch of the table. Here are recognizable recipes — from Adjarian khachapuri topped with egg to juicy khinkali dumplings — with clear dough and filling proportions.
Frequently asked questions
What is the right way to eat khinkali?
You hold khinkali by the dough "topknot," take a bite from the side, sip out the broth inside first, then eat the rest. Traditionally the topknot itself is left uneaten.
How is Adjarian khachapuri different from other kinds?
Adjarian khachapuri is shaped like an open boat filled with cheese, topped with a raw egg and a knob of butter placed right before serving — you stir them together and dip the bread edges in.
What cheese is used for khachapuri?
Traditionally it's suluguni or imeretian cheese. If you can't find them, a mix of mozzarella and a salty brined cheese gives a similarly stretchy texture when baked.