Georgian Cuisine
Georgian cuisine, culinary style, which comes from Georgia and established in the country for centuries. Significant differences between the country's regional kitchens. East Georgia, meat, wine, and animal fats pureulisa abundance observed in the west of the kitchen mixed with nuts and pepper sauces, and dairy products mkhaleulis dishes stand out. Georgia wine, the vine grows almost anywhere, put the wine in the pitcher.
Kakheti
Churchkhela
Region is famous for its vineyards and fine wine, local cuisine, traditional dishes: barbecue, khashlama, Chakapuli, Chikhirtma and others. The local branches of the vine at a barbecue burns a unique barbeque flavor. Grape juice - badagisa is made the traditional candies: churchkhela and Tatara (pelamu in). Loaves of bread baked in the shape of an elongated region.
Samtskhe-Javakheti
Apokhti
Samtskhe-javakhur apokhti considered a delicacy - salted and dried meat. Tatarberaki traditional dish - finely chopped mokhakhrshuli pieces of dough with butter and stewed with onions to eat. Mulberry fruit is made with honey named - bakmazi. Meskhetian kitchen pride tenili cheese. Beekeeping is also developed.
There's a huge range and variety of baked goods with wheat foods: nuts, som, chatsekili bread, bread and other bazlava.
Samtskhe-Javakheti in several villages in the French-born Catholics. They eat lokokinebsa, which in December to collect. It prepared him honey instead of mulberry gozinaki and honey - bakmazs use.
Kartli
Region, developed fruit, apples and peaches for a large share. Developed viticulture. However, it is still famous for its soup kitchen Kartli. Local traditional meal includes house, Dousa and gholos stew, bread Kharcho. Here, as well as various herbs and vegetables used in the region. Especially popular are: beans, potatoes, onions, cabbage, cucumber, tomato, radish, garlic, watercress, coriander, parsley and celery. Kartli is also famous for its excellent mtsnileulobit, special attention went to pick herbs.
Mtiuleti,Pshavi ,Tusheti,Khevsureti
Khinkali
Therefore, in the eastern highlands of the most popular and traditional dishes Dip, Gordillo (water boiled dough), qaghi (bred for meat), qaurma, Contours (gulsartiani curd cheese). Tush kitchen team pride cheese. Dip the meat can be made as Pshav consoles, as well as cottage cheese and potatoes. Highlands is another traditional dish khachoerbo the dzogan the dried, aged cheese is made by teams. Another dish - khaviwi made butter, flour and sugar, it is sweet Cuddy gulsartada in use. Famous local beer and vodka - either on.
Imereti
Chadi Ketsze
Imeretian chqinti cheese and cheese has a beautiful kitchen. There is usually corn and khachapuri baking pan. Mkhaleulita and poultry feed. Mkhaleul In imereti is flavored by nuts and vinegar, grilled meat is put in garlic sauce. local people are proud of the dish - Kuchmachi. Traditionally, Imereti people prepare mushroom dishes. Amozelili locals favorite food is beans, which are often prepared with nuts or kvatsarakhit.
Svaneti
Kubdari
Chvishtari
Svan cuisine in a traditional Sulguni Mengrelianas. Chvishtari traditional as well as a mixture of corn flour and prepared sulguni kveria and Kubdari - steamed bread dough, finely minced meat. Here are tashmijabi a potato with cheese gadazelili piurea. It is worth pointing pride Svan Svaneti salt - table salt, mixed spice tsitsakita and other fragrant plants, which gives the food a unique flavor.
Racha-Lechkhumi
Lobiani
Shkmeruli
Ring-known dishes in the kitchen - Shkmeruli, bean stew, and Lobiani a filling made from beans seasoned with ham. Lobianebis.Machakhelata prepay for bread baking in the oven. Lors specially trained to prepay for pork produced under the week.
Adjara
Adjarian Khachapuri
Baklava
Adjarian cuisine is the most diverse of all the bright colors. Here they are combined with a mountain of hard and soft sea flavors.Adjarian cuisine experiences cultural influence of Turkish cuisine.Adjarian candies are : baklava and shakarlama. Mountains of the kitchen dominated by dairy products, it is more greasy and heavy. Seaside Adjara is known with foreign spices, dried coriander and pepper. The most popular dishes are : borano (chamdnari cheese, butter), chirbuli (eggs and nuts, prepared breakfast) and sinori (nadughita and unleavened dough dried plates prepared dish).
Samegrelo
Gebjalia
Elarji
Closing a beautiful kitchen - Sulguni, which are used to prepare various dishes. Samegrelo is distinguished as one of the finest dishes, such as: Ghomi (gherghilis thick corn porridge), Elarji (ghom the chazelili Sulguni), Gebjala (Milk mixed with a cheese roll), jurjani (mixed with intestines). Mengrelians are known (like in other parts of the West), spicy food preparation, signified Closing and Spicy Sauce (plum). One of the most popular types of Adjara and Imereti khachapuri Khachapuri and Closing of the restaurants are very popular.
Afkhazeti
Afkhazian Ajika
Like Mengrelianas Abkhazian cuisine is rich diverse sauce, mixed nuts and pepper dishes. Abista of daily food - corn flour porridge with beans, cheese and meat to eat. Abkhazian traditional dishes ashvchapani (gadazelili cheese), aritsvmgeli (walnut Mchadi), aqrdtsa (bean stew), and more.
Guria
Guruli Gvezrli
Guruli Khachapuri
Gurian kitchen like Imeretian is actual chicken meat dishes and a variety of vegetation from the mkhaleuloba, as well as corn flour and traditional Mchadi. Mchadi and fish frying Gurulebi put the of the vine or walnut leaves on the fire , which gives the dish a special flavor. Widely used in food walnuts and mostly nuts. Notoriously pie tasted - a crescent-shaped cheese, eggs at a pre-cooked and cut in half. Gurians prepare the janjukha - made from nuts