Khachapuri, khinkali, satsivi — 와인, 호두 및 코카서스의 수프라 축제 전통.
그루지야 요리는 흑해와 실크로드 사이의 코카서스 교차로에서 유래되었으며 테이블이 가장자리에서 가장자리까지 채워지는 토스트마스터(타마다)가 이끄는 의식 잔치인 수프라를 중심으로 구성됩니다. 가장 많이 수출되는 요리는 치즈로 가득 찬 빵인 카차푸리(Adjarian 버전)가 테이블에 날달걀과 버터를 섞은 오픈 보트로 도착하고, 손으로 먹은 양념 고기로 만든 뒤틀린 수프 만두인 킨칼리, 국물을 먼저 먹고 상투는 접시에 남깁니다.
맛의 특징은 이 지역에서 독특합니다. 소스로 갈아진 호두(가금류용 satsivi, bazhe 및 가지 nigvziani badrijani에 넣은 스프레드), tkemali 신 자두 소스, 푸른 호로파(utskho suneli), 말린 금잔화 및 고수를 기반으로 한 향신료 혼합 khmeli suneli입니다. 서부 조지아(Samegrelo 및 Imereti)는 옥수수(고미 죽, 음차디 빵)와 더 뜨거운 아지카 칠리 페이스트를 사용합니다. 동쪽에서는 톤 클레이 오븐에서 나온 밀 빵과 고기를 선호합니다.
조지아는 또한 유네스코에 등재된 방식인 매장된 크베브리 점토 용기에서 8000년 동안 와인을 제조했다고 주장하며, 와인은 음식 문화와 불가분의 관계에 있습니다. 가정 요리사는 신선한 고수풀, 타라곤, 보라색 바질을 한 움큼 넣어 차호크빌리(토마토와 허브를 곁들인 닭고기)와 같은 스튜를 마무리하고 수확물은 진한 포도 주스에 담근 호두인 처치켈라와 아지카 및 트케말리 병으로 보존합니다.
카차푸리
원형 이메룰리(Imeruli), 이중 치즈 메그룰리(Megruli), 계란을 얹은 아드자리안 보트(Adjarian boat) 등 지역 형태의 치즈로 채워진 빵입니다.
킨칼리
후추를 뿌린 고기와 국물을 손으로 엮어 만든 만두로, 접시 위에 반죽을 남겨둔 채 손으로 먹습니다.
호두 소스
호두를 갈아서 사티비(satsivi), 바제(bazhe), 바드리자니(badrijani) 가지 롤을 걸쭉하게 만들어 조지아 음식에 독특하고 풍부하고 탄닌의 깊이를 더해줍니다.
크멜리 수넬리와 푸른 호로파
푸른 호로파, 말린 금잔화, 고수풀 시즌 스튜, 소스 및 아지카를 혼합한 대표적인 향신료입니다.
트케말리와 아지카
신 매실 소스와 발효된 고추-마늘 페이스트는 고기, 콩, 감자를 갈아주는 두 가지 식탁 조미료입니다.
수프라와 크베브리 와인
토스트마스터가 주도하는 잔치와 8000년 된 점토 용기 포도주 양조 과정을 통해 조지아 음식이 실제로 어떻게 먹는지 알 수 있습니다.
손 안 대고 요리하기
무료 Bento 앱에서 AI 식단, 단계별 요리 모드, 저장한 레시피를 만나보세요.
식사를 계획하고, 단식을 기록하고, 장보기 목록을 만드세요 — 무료
MyCookingCalendar 대시보드는 브라우저에서 바로 사용할 수 있어요. 다운로드가 필요 없습니다.
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.
조지아 요리는 카차푸리 치즈 빵, 킨칼리 수프 만두, 호두 기반 소스(사트시비), 신 자두 트케말리, 허브가 들어간 스튜(차호크빌리)로 유명합니다. 토스트마스터가 이끄는 수프라 잔치 전통과 유네스코가 인정한 8천년 된 점토 용기 방식인 크베브리 와인 제조로도 유명합니다.
만두의 반죽이 많은 상투를 손가락으로 집으십시오. 국물이 쏟아지는 포크를 사용하지 마십시오. 옆면에 작은 구멍을 뚫어 뜨거운 국물을 흘린 후, 흑후추로 양념하여 나머지를 먹습니다. 두꺼운 상투는 접시 위에 남아 있습니다. 전통적으로 그것은 당신이 먹은 양을 세는 역할을 합니다. 칼 붙이는 초보자의 실수로 간주됩니다.
한 지역을 제외하고는 대부분 그렇지 않습니다. 동부 조지아 요리는 열이 거의 없이 푸른 호로파, 고수풀, 메리골드, 신선한 타라곤, 바질 등 향이 좋습니다. Samegrelo와 같은 서부 지역에서는 발효된 붉은 고추-마늘 페이스트인 아지카(adjika)를 사용하며 그곳의 요리는 정말 뜨거울 수 있습니다. 대부분의 테이블에서 열은 조미료 선택입니다. adjika와 tkemali는 음식 내부가 아닌 음식 옆에 앉습니다.
이메룰리 카차푸리(Imeruli khachapuri)는 가장 관대한 시작입니다. 소금에 절인 치즈 믹스(모짜렐라 플러스 페타는 이메레시안 치즈와 비슷함)로 채워진 부드러운 요거트 기반 반죽을 팬에 구운 것입니다. 토마토, 양파, 마지막으로 고수풀과 바질을 뿌려 끓인 닭고기인 차호크빌리(Chakhokhbili)는 가장 쉬운 스튜입니다. 호두와 허브를 곁들인 강낭콩 조림인 로비오는 강력한 채식주의 옵션입니다.
카차푸리(Khachapuri)는 전통적으로 소금물에 절인 이메레시안 치즈 또는 술구니 치즈로 만든 조지아의 치즈로 채워진 빵입니다. Imeruli는 내부에 치즈가 들어 있는 닫힌 라운드입니다. Megruli는 위에 두 번째 치즈 층을 추가합니다. 아자룰리(Adjarian)는 날달걀 노른자와 버터로 마무리한 오픈 보트로, 테이블에 있는 녹은 치즈에 섞어서 껍질을 떼어 찍어 먹습니다.
