Georgian Dishes: A Guide to the National Cuisine

The Caucasus is famous for its unique national cuisine. The culinary excursions are endless, as are the completely different flavors of the same dish in Georgia, Armenia, Azerbaijan, and other Caucasian regions.

Let's try to understand which recipes are considered the most traditional in Georgia and how they differ from similar dishes in neighboring countries.

Kyufta

One of the most distinctive examples of national cuisine, it is prepared in completely different ways in Georgia, Armenia, and Azerbaijan.

Georgians prefer to boil meatballs with rice to create a thick and hearty soup. Armenians carefully pound the meatballs and prepare kyufta like a meat soufflé, while Azerbaijanis make it from lamb with spices, potatoes, and chickpeas.

This dish is delicious in each country, despite significant differences in preparation.

Dolma (Tolma)

Similar to Russian cabbage rolls, only grape leaves are used instead of cabbage leaves. This delicate recipe, with its surprising combination of ground meat and the tartness of grape leaves, is sure to captivate any visitor to the country!

In the Caucasus, dolma is prepared using similar ingredients, but distinct seasonings and cooking methods give this dish a unique flavor in each country. For example, Georgian cuisine features a generous amount of herbs and basil, while Armenian cuisine emphasizes garlic. Incidentally, in Azerbaijan, dolma is often rolled into balls rather than cylinders, as in Georgia and Armenia.

Khinkal and Khinkali

Don't assume that "khinkal" and "khinkali" are the same. Every resident of the Caucasus will gladly not only explain the differences but will also feed you with these delicacies.

So, the main difference: khinkali is a filling wrapped in dough and filled with broth. This filling can vary greatly. Khinkal, on the other hand, is pieces of dough in a meat broth with vegetables.

They are prepared differently not only in different countries of the Caucasus, but also in different regions of the same country.

Shashlik

This is a traditional Caucasian dish—no one will ever argue with that! But, again, shashlik is not only prepared differently everywhere, but also called differently.

Mtsvadi is a traditional shashlik in Georgia, made exclusively from fresh beef tenderloin. The meat is rarely marinated here.

Khorovats is a shashlik native to Armenia. They have over 20 marinade methods and several different types of meat.

Kebab is a well-known name for Azerbaijani shashlik. The special method of preparing the meat gives it a unique flavor.

Khachapuri

Khachapuri is a traditional Georgian dish, even designated as an intangible cultural heritage of Georgia. However, residents of Armenia and Azerbaijan also love these cheese-filled flatbreads and prepare them in their own ways.

Armenian khachapuri differ from Georgian khachapuri in their dough. In Armenia, they use puff pastry, while in Georgia, they use yeast dough.

Azerbaijani khachapuri is called kutaby and is made with cottage cheese and herbs.

In Georgia, the most popular types of khachapuri are the Adjarian, Imeretian, and Megrelian styles. Some have the cheese inside the dough, others have it outside, and still others have both.

Matsoni

A fermented milk drink of Armenian origin, but also a favorite in Georgian cuisine.

It is made from full-fat milk, which is boiled for a long time, cooled, and then fermented. It resembles yogurt. Incidentally, in Armenia it is called Matsun and is usually made from sheep's milk.

In Azerbaijan, matsoni is used to make the national soup, dovga.

Read also

• Georgian Cuisine: What Is the Madloba Dish and More
• Best Georgian Food: 10 Dishes You Will Never Forget