Английская Википедия:Georgian cuisine

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Шаблон:Short description Шаблон:About Шаблон:Georgian cuisine Georgian cuisine consists of cooking traditions, techniques, and practices of Georgia. Georgian cuisine has a distinct character, while bearing some similarities with various national cuisines of the Caucasus, the Middle East and Eastern Europe. Every region of Georgia has its own distinct style of food preparation. Eating and drinking are important parts of Georgian culture.

Georgia was one of the countries on the Silk Road, which resulted in travelers influencing Georgian cuisine. The Georgian love of family and friends is one of the reasons why the Шаблон:Transliteration (tablecloth) is so important in Georgia. Supra is offered spontaneously to relatives, friends or guests. Every Шаблон:Transliteration has its Шаблон:Transliteration (toastmaster), who gives the toast and entertains the guests.

Regional traditional cuisines

Abkhazia

Abkhazian cuisine uses many spices and walnuts. The most popular dishes from Abkhazia are Abysta (Шаблон:Lang, porridge made of corn, similar to the Margal Ghomi), Apyrpylchapa (Апырпылчапа, pepper skin stuffed with walnut sauce), Achma (Ачма, a variation of Khachapuri), Aritsvmgeli (Арицвмгели, corn bread with walnut), Achash (Ачаш, Abkhaz chudu, with cheese), Achapa (Ачапа, kidney beans with walnut) and Akutaghchapa (Акутагьчапа, hard boiled eggs filled with walnuts, similar to deviled eggs). The most popular dessert is Akuarkuar, a cookie with honey. Ajika is a hot, spicy, but subtly flavored sauce or paste, often used to flavor food. Ajika is also sold as a dry spice blend.[1][2] Abkhazian wines include Lykhny, Apsny, and Anakopia.

Adjara

Adjarian cuisine is considered a very diversified cuisine, which has been influenced by its geography (seaside, mountainous part) and by its history. In the mountainous Adjara, the main products are dairy products and the dishes are more fat and heavy and on the other side, in the seaside of the region, dishes are mostly spiced, and use many fresh herbs. The most popular dishes in Adjara are Adjaruli Khachapuri (Шаблон:Lang), Borano (Шаблон:Lang - chopped cheese fried in ghee), Chirbuli (Шаблон:Lang - omelette with walnuts and tomato), Malakhto (Шаблон:Lang - mashed kidney beans with walnuts and crude grape juice), Iakhni (Шаблон:Lang - stew similar to Kharcho, traditionally made in and around Kobuleti) Khavitsi (Шаблон:Lang - porridge of corn with ghee), Sinori (Шаблон:Lang - made of Nadughi and unleavened dough), Pakhlava (Шаблон:Lang - a version of the Turkish Baklava) and Shaqarlama (Шаблон:Lang - a biscuit).

Guria

The cuisine of Guria is based mostly on poultry (especially chicken meat), corn-bread (Mchadi) and on walnuts, like the cuisine of Imereti. The most popular dishes from Guria are Satsivi (Шаблон:Lang - meat, mostly of chicken/turkey in walnut sauce called bazhe), Mchadi (Шаблон:Lang - Cornbread), Kupati (Шаблон:Lang - sausage made from pork meat), Badrijani Nigvzit (Шаблон:Lang - fried eggplant with walnut sauce), Gurian Ghvezeli (Шаблон:Lang - crescent shaped kind of khachapuri filled with cheese and hard boiled egg which is usually eaten on Christmas Day), Brinjula (Шаблон:Lang - a sort of cheese omelette "with a dough base" similar to khachapuri) Pkhali (Шаблон:Lang) and Kuchmachi (Шаблон:Lang - Beef or poultry livers with walnut sauce and pomegranate).

Imereti

The cuisine of Imereti shares many affinities with the neighbouring region of Guria and is known for its plentiful use of walnuts. The most famous Imeretian dishes include Imeruli Khachapuri (Шаблон:Lang - the most common version of the Georgian cheese bread), Mchadi (Шаблон:Lang - Cornbread), Pkhali (Шаблон:Lang), Kuchmachi (Шаблон:Lang - beef or poultry livers with walnut sauce and pomegranate), Soko (Шаблон:Lang - fried mushrooms), Lobio (Шаблон:Lang - mashed red beans with spices), Badrijani Nigvzit (Шаблон:Lang - fried eggplant with walnut sauce), Chakhokhbili (Шаблон:Lang - tomato-based soup with poultry meat), Mtsnili (Шаблон:Lang - pickled vegetables such as cucumbers, cabbage, beets, and jonjoli), Ekala (Шаблон:Lang - pkhali made from smilax)Kupati (Шаблон:Lang - pork sausage), Satsivi (Шаблон:Lang - meat, mostly of chicken/turkey in walnut sauce called bazhe), and Tsitsila Isrim-Maqvalshi (Шаблон:Lang - roasted chick in a blackberry and grape based sauce).Шаблон:Cn Imereti is known for its cheeses such as Chkinti (Шаблон:Lang - Salty cheese),[3] Imeruli Kveli (Шаблон:Lang) and also Sulguni (Шаблон:Lang).

Kakheti

Kakhetian cuisine is considered to be a more meat-based cuisine and the region itself is called the "Region of Wine".Шаблон:By whom It is also known as the birth-place of one type of Georgian bread, Tonis Puri.

Kartli

Kartli is known as a very rich region in terms of fruits (especially apples, apricots, figs, and peaches) and vegetables (especially cucumbers, tomatoes, and onions).

Lazeti

Though most of the historical part of Lazeti is located in Turkey, Lazes in Georgia, especially in Sarpi, still continue to carry their traditional dishes, some of them being :

Samegrelo

The regional cuisine of Samegrelo can be considered the most famous in Georgia. It uses many spices and walnuts.

Mtianeti, Khevi, Khevsureti, Pshavi and Tusheti

These cuisines are often considered as one due to their similarities.

Racha-Lechkhumi

The cuisines of Racha and of Lechkhumi share most of their dishes and are often grouped into one cuisine as a consequence.

Samtskhe-Javakheti

The Cuisine of Samtskhe-Javakheti consists of two regional cuisines: Meskhetian and Javakhetian. Due to their similarities, they are often considered one regional cuisine. This cuisine differs significantly from other regional cuisine of Georgia, partly because of its heavy use of goose meat and historical Turkish rule of the region.

Svaneti

Appetizers

Шаблон:Div col

Шаблон:Div col end

Breads

Traditional Georgian breads are varied, and include Tonis Puri, Shotis Puri, Mesxuri Puri, Nazuki and Mchadi.

Georgian breads are traditionally baked in a large, round, well-shaped oven called a tone.

Khachapuri

Файл:Вкусный грузинский хачапури.jpg
Adjarian khachapuri.

Khachapuri, also spelled as hachapuri, is a traditional Georgian dish of cheese (fresh or aged, most commonly sulguni), eggs and other ingredients.[6]

There are several distinctive types of khachapuri in Georgian food from different regions of Georgia:

  • Achma (Шаблон:Lang), from Abkhazia, which has multiple layers and looks more like a sauceless lasagna.
  • Adjarian (Adjaruli / (Шаблон:Lang) Khachapuri, in which the dough is formed into an open boat shape and the hot pie is topped with a raw egg yolk and a pat of butter before serving.
  • Chakhrakina (Шаблон:Lang) is a variation of Khachapuri made in Kartli and in Racha. It is filled with cheese and beets leaves.
  • Kotori (Шаблон:Lang) is a Khachapuri made in Tusheti. The dough should be as thin as possible; and the filling consists of Kalti (Шаблон:Lang - a sort of cottage cheese made in the region) and erbo.
  • Gurian (Guruli / (Шаблон:Lang) Khachapuri has boiled eggs inside the dough and looks like a calzone. Arguably, it is not a type of khachapuri. Gurians make them for Christmas and call them simply 'Christmas pie'. In the rest of Georgia, it is called 'Gurian pie'.
  • Imeretian (Imeruli / (Шаблон:Lang) Khachapuri, which is circular and probably the most common type.[7]
  • Lemzira (Шаблон:Lang) is a Svanetian ritual cheese bread mostly made in a round or triangular shape.
  • Mingrelian Khachapuri also called "Megruli" (Шаблон:Lang), similar to Imeretian but with more cheese added on top.
  • Meskhuri Khachapuri (Шаблон:Lang) is a Khachapuri made of puff pastry dough and cheese. Lard is added in the dough and filling which give it a distinct taste from the more widespread Penovani Khachapuri. it is made in Meskheti.
  • Ossetian Khachapuri also called "Osuri" (Шаблон:Lang) or by its original name "Khabizgina" (Шаблон:Lang) is a version of Khachapuri which has potato, as well as cheese in its filling.
  • Petvraali (Шаблон:Lang) is a sort of Khachapuri filled with cheese and millet, made in Svaneti.
  • Penovani Khachapuri (Шаблон:Lang) is made with puff pastry dough, resulting in a flaky variety of the pie. It is often sold as street food in local bakeries.
  • Pkhlovana or Mkhlovana (Шаблон:Lang) is a Khachapuri made in the mountainous areas of Georgia, especially Khevi. It is similar to Chakhrakina but spinach is also added in the filling.
  • Rachuli Khachapuri also called “Bachuli” (Шаблон:Lang) is a version of Khachapuri made in Racha. It is filled with cheese and is of rectangular shape and puff pastry dough is used.

Cheeses

Файл:დამბალხაჭო.jpg
Dambalkhacho cheese.

Salads

Soups and stews

Файл:Kharcho meat soup.jpg
Kharcho
Файл:Chakapuli IMG 20170317 131307 cropped.jpg
Chakapuli

Fish

Though Georgian cuisine is not very fish-oriented, there are still some dishes mainly made of trout, catfish and carp:

Meat

Файл:Khinkali, Restaurant Aragvi.jpg
A plate of khinkali
Файл:Chashushuli at restaurant Rioni.jpg
Chashushuli with bread and salad

The most popular Georgian meat dishes include:

Sauces and spices

Sauces and spices common in Georgian cuisine include:

Vegetarian dishes

Файл:Lobio with summer savory and ajika.jpg
Lobio

Desserts

Файл:Kakheti, Georgia — Churchkhela.jpg
Churchkhela
Файл:Walnut murabba.jpg
Muraba made from walnut

Wine

Шаблон:Main

Georgia is the oldest wine-producing region in the world. The fertile valleys and protective slopes of the Transcaucasia were home to grapevine cultivation and neolithic wine production (Шаблон:Lang-ka, ɣvino) for at least 8000 years.[12][13][14][15] Due to the many millennia of wine in Georgian history and its prominent economic role, the traditions of wine are considered entwined with and inseparable from the national identity.[12]

Among the best-known Georgian wine regions are Kakheti (further divided into the micro-regions of Telavi and Kvareli), Kartli, Imereti, Racha-Lechkhumi and Kvemo Svaneti, Adjara and Abkhazia.

UNESCO added the ancient traditional Georgian winemaking method using the Kvevri clay jars to the UNESCO Intangible Cultural Heritage Lists.[16][17]

Alcoholic drinks from Georgia include chacha and wine (especially Georgian wine). Some of the most well-known Georgian wines include Pirosmani, Alazani, Akhasheni, Saperavi, and Kindzmarauli. Wine culture in Georgia dates back thousands of years, and many Georgian wines are made from traditional Georgian grape varieties that are little known in the West, such as Saperavi and Rkatsiteli. Georgian wine is well known throughout Eastern Europe, and is a significant national export, with exports of over 10 million bottles of wine per year. Georgia is also home to many beer brands, including Natakhtari, Kazbegi, Argo, Kasri, and Karva. There are also many craft beer brands such as Shavi Lomi, Megobrebi, NaturAle & Underground.

Lagidze water is a Georgian flavored soda drink, made with a variety of natural syrups, sold bottled or mixed directly in a glass from a soda fountain. Common types of mineral water from Georgia include Borjomi, Nabeghlavi, Likani, and Sairme.

Popularity

Georgian cuisine is primarily popular in the post-Soviet states, although it has been gaining popularity in the Western world too in recent years. As such, American magazine Thrillist placed Georgian cuisine as the 4th among the indigenous cuisines of the 48 European countries.[18]

In 2010 Georgian cuisine was described as having had an exotic appeal to Russians that The Independent compared to that of Indian cuisine to the British.[19]

See also

References

Шаблон:Reflist

External links

Шаблон:Wikivoyage Шаблон:Commons category

Шаблон:European topic Шаблон:Asian topic Шаблон:Cuisine Шаблон:Georgia (country) topics Шаблон:Portalbar

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  1. ↑ Шаблон:Cite book
  2. ↑ Шаблон:Cite book [[[:Шаблон:Cite book]]]
  3. ↑ Шаблон:Cite web
  4. ↑ FAO, Atlas of Origin linked food Products in GeorgiaШаблон:Dead link, Rome, 2020, pp. 83
  5. ↑ 2017 Ethnobotany of the Caucasus, Rainer W. Bussmann Editor ISBN 978-3-319-49411-1 pps. 85-88. Part of the series European Ethnobotany, Series Editors: Andrea Pieroni, Manuel Pardo-de-Santayana and Renata Sõukand pub. Springer Reference.
  6. ↑ Шаблон:Cite book
  7. ↑ Шаблон:Cite web
  8. ↑ Шаблон:Cite web
  9. ↑ Шаблон:Cite web
  10. ↑ Шаблон:Cite web
  11. ↑ Шаблон:Cite web
  12. ↑ 12,0 12,1 Шаблон:Citation
  13. ↑ Шаблон:Cite web
  14. ↑ Шаблон:Cite web
  15. ↑ Шаблон:Cite book
  16. ↑ Шаблон:Cite web
  17. ↑ Шаблон:Cite web
  18. ↑ Шаблон:Cite web
  19. ↑ Шаблон:Cite web
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