Khachapuri, khinkali, satsivi: vino, nueces y la tradición suprafiesta del Cáucaso.
La cocina georgiana proviene del cruce de caminos del Cáucaso entre el Mar Negro y la Ruta de la Seda, y se organiza en torno al supra, el banquete ritual dirigido por un maestro de ceremonias (tamada) donde la mesa se llena de borde a borde. Sus platos más exportados son el khachapuri, el pan relleno de queso cuya versión adjariana llega como un barco abierto con un huevo crudo y mantequilla mezclados en la mesa, y el khinkali, albóndigas de sopa retorcidas de carne especiada que se comen a mano, primero con el caldo y sin el moño en el plato.
La firma de sabor es única en la región: nueces molidas en salsas (satsivi para aves, bazhe y pastas para untar enrolladas en nigvziani badrijani de berenjena), salsa de ciruela agria tkemali y la mezcla de especias khmeli suneli elaborada con fenogreco azul (utskho suneli), caléndula seca y cilantro. El oeste de Georgia (Samegrelo e Imereti) se apoya en maíz (gachas de ghomi, pan mchadi) y pasta de chile adjika, más picante; en Oriente se prefiere el pan de trigo y la carne cocida en horno de barro.
Georgia también afirma tener ocho mil años de elaboración de vino en vasijas de arcilla qvevri enterradas, un método declarado Patrimonio de la Humanidad por la UNESCO, y el vino es inseparable de la cultura alimentaria. Los cocineros caseros terminan guisos como el chakhokhbili (pollo con tomates y hierbas) con puñados de cilantro fresco, estragón y albahaca morada, y conservan la cosecha como churchkhela (nueces bañadas en jugo de uva espesa) y frascos de adjika y tkemali.
Khachapuri
Panes rellenos de queso en formas regionales: Imeruli circular, Megruli con doble queso y el barco Adjariano con tapa de huevo.
Khinkali
Albóndigas de carne y caldo retorcidas a mano, que se comen a mano dejando el moño pastoso en el plato.
salsas de nueces
Las nueces molidas espesan los rollos de berenjena satsivi, bazhe y badrijani, lo que le da a la comida georgiana su singular riqueza tánica.
Khmeli suneli y fenogreco azul
La mezcla de especias definitoria de fenogreco azul, caléndula seca y cilantro sazona guisos, salsas y adjika.
Tkemali y adjika
Salsa de ciruela agria y pasta fermentada de chile y ajo: los dos condimentos de mesa que agudizan las carnes, los frijoles y las patatas.
Vino supra y qvevri
El festín dirigido por el maestro de ceremonias y la elaboración de vino en vasijas de barro de ocho milenios de antigüedad enmarcan cómo se come realmente la comida georgiana.
Cocina con las manos libres
Consigue planes de comida con IA, modo de cocina paso a paso y tus recetas guardadas en la app gratuita Bento.
Planifica tus comidas, controla tu ayuno y crea tu lista de compras — gratis
El panel de MyCookingCalendar funciona directamente en tu navegador, sin descargas.
Georgia's most iconic dish — a boat-shaped bread filled with bubbling melted sulguni cheese, topped with a raw egg and a knob of butter. Broken into strips and dipped.
Georgia's deeply fragrant braised chicken — pieces simmered in a tomato and onion sauce with fenugreek, coriander and blue fenugreek, finished with a shower of fresh herbs.
Georgia's hearty flatbread stuffed with spiced kidney beans and fried onions — baked until golden. The earthy, satisfying bread of Racha and Georgian mountain villages.
Georgia's most popular outdoor cooking tradition — chunks of pork neck marinated simply in onion and pomegranate juice, grilled over vine wood coals until charred outside and juicy within.
Georgian walnut and herb balls made from spinach, beetroot or green beans — a stunning mezze classic.
Georgian candle-shaped candy made from grape juice and walnuts — a traditional energy-dense snack.
Georgian spicy braised beef with tomatoes, herbs and a fiery kick from dried chillies.
Georgian spring lamb stew with tarragon, green plums, and herbs — the centrepiece of Easter celebrations.
Georgian bean-stuffed flatbread — a hearty, satisfying cousin of khachapuri filled with spiced kidney beans.
Hand-pleated Georgian dumplings filled with spiced meat broth — eaten by holding the topknot, biting carefully and slurping the soup inside.
Pan-fried chicken bathed in a sauce of milk and an enormous quantity of crushed garlic — Georgia's most extraordinary garlic dish.
Fried aubergine slices rolled around a savoury walnut-garlic-pomegranate filling — Georgia's most iconic vegetarian dish.
Spiced kidney bean stew with walnut, coriander and pomegranate — Georgia's national bean dish, served with cornbread.
Chicken in a thick, spiced walnut sauce with garlic, coriander and saffron — Georgia's iconic Christmas and New Year dish.
Georgia's everyday cornbread — pan-fried until the edges turn crisp and golden while the inside stays dense and tender. The daily bread of Imereti, always served with beans or cheese.
Round, sealed cheese-filled bread with a single slash on top — the everyday khachapuri of central Georgia.
Spatchcocked chicken pressed flat under a weight and pan-fried until impossibly crispy outside, juicy inside — Georgia's signature pressed chicken.
Pork and potatoes pan-fried with onions and peppers — Georgia's most beloved family-style dish, named for its purpose: shared.
String of walnuts dipped repeatedly in thickened grape juice — Georgia's natural candy, traditionally made at autumn harvest.
Charred aubergine and pepper with walnuts, herbs, garlic and pomegranate — a smoky cold mezze for the Georgian feast table.
Boat-shaped Georgian cheese bread crowned with a molten egg yolk and butter — tear the crust, swirl it into the filling, and dip.
Twisted Georgian dumplings holding spiced meat and hot broth — pinch the topknot, sip the soup, eat the rest.
Georgia's beloved cheese boat — pillowy yeasted bread shaped into a vessel, filled with melted sulguni and imeruli cheese, and topped at the table with a raw egg yolk and a knob of butter.
Georgian Market Lemon Herb Rice Bowl brings georgian flavor to a practical rice bowl built with chicken thighs, walnuts, coriander, blue fenugreek and cheese, and a fresh cilantro finish.
Georgian Village Smoky Tomato Soup brings georgian flavor to a practical soup built with mushrooms, walnuts, coriander, blue fenugreek and cheese, and a fresh cilantro finish.
Georgian Garden Sesame Lime Skillet brings georgian flavor to a practical skillet dinner built with cauliflower, walnuts, coriander, blue fenugreek and cheese, and a fresh cilantro finish.
Georgian Harbor Charred Pepper Noodles brings georgian flavor to a practical noodle dish built with rice noodles, walnuts, coriander, blue fenugreek and cheese, and a fresh cilantro finish.
Georgian Mountain Green Herb Salad brings georgian flavor to a practical salad built with grilled chicken, walnuts, coriander, blue fenugreek and cheese, and a fresh cilantro finish.
Georgian Festival Lemon Herb Flatbread brings georgian flavor to a practical flatbread built with flatbread dough, walnuts, coriander, blue fenugreek and cheese, and a fresh cilantro finish.
Georgian Homestyle Smoky Tomato Traybake brings georgian flavor to a practical traybake built with sweet potatoes, walnuts, coriander, blue fenugreek and cheese, and a fresh cilantro finish.
Georgian Street Sesame Lime Fritters brings georgian flavor to a practical fritters built with salted fish, walnuts, coriander, blue fenugreek and cheese, and a fresh cilantro finish.
Georgian Golden Charred Pepper Breakfast Plate brings georgian flavor to a practical breakfast plate built with beans, walnuts, coriander, blue fenugreek and cheese, and a fresh cilantro finish.
Georgian Weeknight Green Herb Dessert brings georgian flavor to a practical dessert built with coconut, walnuts, coriander, blue fenugreek and cheese, and a fresh cilantro finish.
Boat-shaped yeasted bread filled with molten cheese and topped with a raw egg yolk and butter, stirred together at the table.
Hand-twisted dumplings filled with spiced, juicy ground meat and broth, meant to be picked up by the topknot and slurped carefully.
A round, flat yeasted bread stuffed with a filling of tangy Imeretian cheese, baked until golden with a soft, cheesy interior.
Chicken pieces slow-braised with tomatoes, onions and a generous amount of fresh herbs until deeply savory, a beloved Georgian home-cooked dish.
A hearty, tangy beef soup thickened with rice and ground walnuts, spiced with fenugreek and a sour plum sauce called tkemali.
Red kidney beans slow-simmered with onions, walnuts and Georgian spices until thick and richly flavored, often served in individual clay pots.
Walnuts threaded on a string and repeatedly dipped in thickened grape juice paste until coated into a chewy, candle-shaped candy.
Cubed pork and potatoes pan-fried together with onions until crisp and browned, a hearty Georgian family dinner served sizzling.
Blanched spinach or other vegetables finely chopped and bound with ground walnuts, garlic and vinegar into a dense, savory spread.
Poached chicken served cold, coated in a rich, garlicky walnut sauce spiced with marigold and coriander, a classic Georgian New Year dish.
Chunks of marinated pork threaded onto skewers and grilled over open flame or hot coals, a beloved Georgian barbecue tradition.
Eggplant, bell peppers and tomatoes braised together with garlic and herbs into a rich, hearty vegetable stew, a Georgian summer favorite.
Thin fried eggplant slices rolled around a garlicky ground walnut paste, garnished with pomegranate seeds, a beloved cold Georgian starter.
Dense yeasted bread stuffed with heavily spiced ground meat, baked until golden, a specialty from Georgia's mountainous Svaneti region.
Chicken pieces pan-fried until golden, then simmered in an intensely garlicky milk and cream sauce, a beloved dish from Racha, Georgia.
Grape leaves rolled around a spiced rice and ground meat filling, simmered gently and served with a tangy garlic-yogurt sauce.
A stretchy, cheese-laden cornmeal porridge from Georgia's Samegrelo region, stirred until it forms long, elastic cheese strings.
A tangy, garlicky sauce made from sour green or red plums, simmered with herbs, a staple condiment for grilled meats across Georgia.
A dense, cheese-studded cornmeal flatbread from Georgia's mountainous Svaneti region, pan-fried until golden and slightly crisp.
Saffron-tinted rice pilaf layered with lamb, carrots and dried fruit, finished with toasted walnuts and sesame for a Georgian take on plov.
Soft yeasted flatbread stuffed with a spiced, mashed red bean filling, the Georgian relative of khachapuri known as lobiani.
Coarsely ground pork mixed with pomegranate seeds, garlic and Georgian spices, shaped into patties and pan-seared, a home-style take on kupati sausage.
Red kidney beans simmered slowly with walnuts, tomato and coriander, the hearty everyday Georgian bean stew known as lobio.
Eggs poached directly into a bubbling, spicy tomato and pepper sauce, the rustic Georgian skillet dish known as chirbuli.
Thick, smooth cornmeal porridge simmered until spoonable, traditionally served alongside sulguni cheese, a staple from Georgia's western Samegrelo region.
Whole trout baked simply, then served with a rich walnut and pomegranate sauce, a Georgian pairing that balances freshwater fish with the country's iconic nut sauces.
Layers of boiled pasta sheets baked with butter and cheese into a rich, tender casserole, the indulgent Georgian pastry known as achma.
Chopped tomato and cucumber tossed in a tangy walnut and herb dressing, a fresh Georgian side salad that always appears at a supra table.
The rich, peppery broth that fills traditional khinkali dumplings, served here as a soup with mini dumplings simmered directly in the pot.
Chicken pieces simmered slowly in a thick, herb-heavy tomato sauce with garlic and coriander, the classic Georgian stew known as chakhokhbili.
Eggplant, pepper and tomato baked together with garlic and herbs, the hearty Georgian vegetable stew known as ajapsandali, finished under the broiler.
Walnut halves dipped repeatedly in thickened grape juice and hung to dry, forming Georgia's iconic chewy candlestick-shaped candy, churchkhela.
Crisp cornmeal pancakes in the style of Georgian mchadi, pan-fried in butter and served with tangy sour cream.
A hearty Georgian-style bulgur bowl topped with roasted vegetables and a garlicky walnut sauce sweetened with honey.
A garlicky saffron rice pilaf studded with shrimp, inspired by Georgian rice pilafs (plovi) served along the Black Sea coast.
A warming Georgian red lentil soup bowl brightened with lime and a garlicky herb topping, served over rice.
Bell peppers filled with a garlicky walnut and herb mixture, a cold Georgian appetizer style adapted into a full plate.
A rich, layered Georgian cheese casserole built from pasta sheets, melted sulguni-style cheese and a garlicky butter finish.
A juicy spiced beef and pork burger inspired by Georgian kebabi, grilled and served with a sharp onion and herb topping.
A stretchy, garlicky cornmeal pudding in the style of Georgian elarji, made with cheese melted directly into the polenta.
A festive Georgian-style roast chicken plate finished with a spicy garlic sauce, served with rice and fresh herbs.
La cocina georgiana es conocida por los panes de queso khachapuri, las albóndigas de sopa khinkali, las salsas a base de nueces como el satsivi, el tkemali de ciruela agria y los guisos cargados de hierbas como el chakhokhbili. También es famoso por la tradición de la supra fiesta dirigida por un maestro de ceremonias y por la elaboración del vino qvevri, un método de vasija de barro de ocho mil años de antigüedad reconocido por la UNESCO.
Levante la bola de masa por su nudo pastoso con los dedos, nunca con un tenedor, ya que se derrama el caldo. Muerde un pequeño agujero en el costado, sorbe el caldo caliente y luego come el resto, sazonando con pimienta negra. El moño grueso se deja en el plato; tradicionalmente sirve para contar cuántos has comido. Los cubiertos se consideran un error de principiante.
En su mayoría no, con una excepción regional. La cocina del este de Georgia es aromática (fenogreco azul, cilantro, caléndula, estragón fresco y albahaca) con poco picante. Las regiones occidentales como Samegrelo usan adjika, una pasta de ajo y chile rojo fermentada, y los platos allí pueden ser realmente picantes. En la mayoría de las mesas, el calor es una opción de condimento: adjika y tkemali se colocan junto a la comida en lugar de dentro de ella.
Imeruli khachapuri es el comienzo más indulgente: una masa suave a base de yogur rellena con una mezcla de queso salado (mozzarella más queso feta se aproxima al queso imereciano) y horneada. Chakhokhbili (pollo estofado con tomates, cebollas y una lluvia final de cilantro y albahaca) es el guiso más fácil. El lobio, frijoles guisados con nueces y hierbas, es una buena opción vegetariana.
Khachapuri es un pan relleno de queso de Georgia, elaborado tradicionalmente con queso imereciano o sulguni en salmuera. Imeruli es una ronda cerrada con queso en su interior; Megruli agrega una segunda capa de queso encima; Adjaruli (Adjarian) es un barco abierto acabado con yema de huevo cruda y mantequilla, mezclado con queso fundido en la mesa y comido arrancando la corteza para mojar.
