Friday, February 1, 2013

Georgian food

Nadughi, a  form of cottage cheese in filo wraps

Khinkali, gigantic dumplings filled with meat, potatoes or cheese

Fried pork with potatoes

Veal stew

Cheese dumplings

Pork BBQ- shashlik

Siberian pelmeni

Roasted pork with spices
Georgian cuisine is specific to the country, but also contains some influences from other Middle Eastern and European culinary traditions, as well as those of the surrounding Western Asia. The cuisine offers a variety of dishes with various herbs and spices. Each historical province of Georgia has its own distinct culinary tradition, such as Megrelian, Kakhetian, and Imeretian cuisines. In addition to various meat dishes, Georgian cuisine also offers a variety of vegetarian meals.
The importance of both food and drink to Georgian culture is best observed during a feast, or supra, when a huge assortment of dishes is prepared, always accompanied by large amounts of wine, and dinner can last for hours. In a Georgian feast, the role of the tamada (toastmaster) is an important and honoured position (information from Wikipeda).
I found the food very tasty, not spicy but delicious. With every meal comes a basket of traditional bread that you dip in a tomato sauce, or any other sauce.

1 comment:

  1. Intressant att se maten! Jag brukar säga att så fort man åker österut, så blir det mat inbakad i deg. Om det så är piroger eller dumplings...