Khachapuri、khinkali、satsivi——葡萄酒、核桃和高加索地区的传统节日。
格鲁吉亚美食来自黑海和丝绸之路之间的高加索十字路口，它是围绕“supra”组织的，这是一种由主持人 (tamada) 主持的仪式盛宴，餐桌上摆满了人。它出口最多的菜肴是 khachapuri，一种充满奶酪的面包，其阿扎尔版本是一艘敞篷船，桌上搅拌着生鸡蛋和黄油；还有 khinkali，一种用手吃的香料肉汤饺，先吃肉汤，把顶髻留在盘子上。
该地区的特色风味是独一无二的：将核桃磨成酱汁（用于家禽的 satsivi、bazhe 以及卷成茄子 nigvziani badrijani 的涂抹酱）、tkemali 酸梅酱，以及以蓝胡芦巴 (utskho suneli)、干万寿菊和香菜制成的混合香料 khmeli suneli。乔治亚州西部——萨梅格列罗和伊梅列季——主要依靠玉米（ghomi 粥、mchadi 面包）和更辣的 adjika 辣椒酱；东方人喜欢小麦面包和用粘土烤炉烤制的肉。
格鲁吉亚还声称拥有八千年的埋藏Qvevri粘土容器酿酒工艺，这是一种被联合国教科文组织列为世界遗产的方法，而葡萄酒与饮食文化密不可分。家庭厨师会用一把新鲜香菜、龙蒿和紫色罗勒来完成 chakhokhbili（鸡肉配西红柿和香草）等炖菜，并将收成保存为 Churchkhela（核桃浸在浓稠的葡萄汁中）以及罐装的 adjika 和 tkemali。
卡恰普里
当地风味的奶酪夹心面包——圆形 Imeruli、双层奶酪 Megruli 和鸡蛋顶的 Adjarian 船面包。
欣卡利
手捻饺子，由胡椒肉和肉汤制成，用手吃，松软的顶髻留在盘子上。
核桃酱
碎核桃使 satsivi、bazhe 和 badrijani 茄子卷变得更稠，赋予格鲁吉亚食物独特的浓郁、单宁深度。
Khmeli suneli 和蓝胡芦巴
蓝胡芦巴、干万寿菊和香菜的典型香料混合物可以调味炖菜、酱汁和调味酱。
特克马利和阿吉卡
酸梅酱和发酵辣椒蒜酱——这两种可以削尖肉类、豆类和土豆的餐桌调味品。
Supra 和 Qvevri 葡萄酒
由主持人主持的盛宴和具有八千年历史的粘土容器酿酒技术展现了格鲁吉亚食物的实际食用方式。
解放双手来烹饪
在免费的 Bento 应用中获取 AI 膳食计划、逐步烹饪模式和你保存的食谱。
规划饮食、追踪断食、制作购物清单 — 免费
MyCookingCalendar 仪表盘可直接在浏览器中使用，无需下载。
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.
格鲁吉亚美食以 khachapuri 奶酪面包、khinkali 汤饺、satsivi 等核桃酱、酸梅 tkemali 以及 chakhokhbili 等香草炖菜而闻名。它还以由一位主持主持的苏普拉盛宴传统和 Qvevri 酿酒法而闻名，这是一种被联合国教科文组织认可的具有八千年历史的粘土容器方法。
用手指捏住饺子的面团，千万不要用叉子，因为叉子会把汤汁洒出来。在侧面咬一个小洞，喝出热汤，然后吃剩下的，用黑胡椒调味。厚厚的顶髻留在盘子上；传统上，它用于计算您吃了多少。餐具被认为是初学者的错误。
大多数情况下没有，只有一个地区例外。格鲁吉亚东部的烹饪芳香四溢——蓝色胡芦巴、香菜、万寿菊、新鲜龙蒿和罗勒——用的热量很少。像萨梅格罗罗这样的西部地区使用adjika，一种发酵的红辣椒大蒜酱，那里的菜肴非常辣。在大多数餐桌上，加热是一种调味品的选择：adjika 和 tkemali 放在食物旁边，而不是放在食物里面。
Imeruli khachapuri 是最宽容的开始：以软酸奶为基础的面团，里面填充咸奶酪混合物（马苏里拉奶酪加羊奶酪，类似于伊梅里蒂奶酪），然后用平底锅烘烤。 Chakhokhbili——用西红柿、洋葱和最后的香菜和罗勒炖的鸡肉——是最简单的炖菜。 Lobio，用核桃和香草炖芸豆，是一种很好的素食选择。
Khachapuri 是格鲁吉亚的奶酪面包，传统上用腌制的伊梅列奶酪或苏尔古尼奶酪制成。 Imeruli 是一个封闭的圆形，里面有奶酪； Megruli 在上面添加了第二层奶酪； Adjaruli (Adjarian) 是一种开放式船，以生蛋黄和黄油制成，搅拌到餐桌上融化的奶酪中，然后撕下外皮浸入食用。
