Khachapuri - cheese baked in pastry. Depending on the cheese and the region, there are three different types of Khachapuri - Imeruli, Acharuli and Achma (two popular types of Khachapuri)
Pkhali - a spinach or beetroot paste with garlic and walnuts.
Lobio - green or red beans with herbs and spices and sometimes with walnuts.
Khinkali - dumplings with minced beef or pork.
Satsivi - turkey or chicken served in a walnut and garlic sauce.
Mtsvadi - a kebab of lamb, beef, pork or goat. Mtsvadi is a great Georgian delicacy. The meat is barbequed on fire of vine branches, served with red and white wines and “Chacha” the Goergian vodka.
Churchkhela - a Georgian sweet made of nuts threaded together and coated in grape juice and flour.
Tkemali - wild plum sauce and old fashioned Plum label.
Gozinakh - a delicious Georgian sweet made into ball or diamond shapes. It consists simply of chopped nuts, honey and sugar. Then the Armenian dish Khalva, made from toasted walnuts coated in custard.
Tabaka - pressed fried chicken. The backbone is removed and the chicken is flattened under a weight so that it browns cooks quickly and evenly in a frying pan. Often served with Tkemali, a sour prune sauce.
Pkhali - a spinach or beetroot paste with garlic and walnuts.
Lobio - green or red beans with herbs and spices and sometimes with walnuts.
Khinkali - dumplings with minced beef or pork.
Satsivi - turkey or chicken served in a walnut and garlic sauce.
Mtsvadi - a kebab of lamb, beef, pork or goat. Mtsvadi is a great Georgian delicacy. The meat is barbequed on fire of vine branches, served with red and white wines and “Chacha” the Goergian vodka.
Churchkhela - a Georgian sweet made of nuts threaded together and coated in grape juice and flour.
Tkemali - wild plum sauce and old fashioned Plum label.
Gozinakh - a delicious Georgian sweet made into ball or diamond shapes. It consists simply of chopped nuts, honey and sugar. Then the Armenian dish Khalva, made from toasted walnuts coated in custard.
Tabaka - pressed fried chicken. The backbone is removed and the chicken is flattened under a weight so that it browns cooks quickly and evenly in a frying pan. Often served with Tkemali, a sour prune sauce.
