What are Georgian dishes called: khinkali, khachapuri, pkhali, chakapuli and more?
A short glossary of the main Georgian dishes.
Short answer
Khinkali are Georgian dumplings filled with meat and broth, with a knot on top; khachapuri is cheese bread, round or boat-shaped; and pkhali is a starter of minced vegetables or greens with walnuts. Chakapuli is lamb or veal stewed with tarragon and tkemali, and mtsvadi is grilled meat on skewers. Meat wrapped in vine leaves is called tolma.
Why
- There are several khachapuri: Imeruli is round with cheese inside, Megruli has cheese on top too, and Adjaruli is boat-shaped with an egg.
- Many starters, such as pkhali, badrijani and satsivi, are made with walnuts and spices.
- The sweet made from nuts dipped in grape juice is called churchkhela.
Details
Also worth knowing: lobio, beans in a clay pot; chakhokhbili, chicken stewed with tomatoes; and chkmeruli, chicken in a creamy garlic sauce. Georgian kharcho is made with beef, walnuts and tkemali and is quite unlike the rice soup known elsewhere.
Tip
Photograph the Georgian menu and compare it with the Russian one to learn your favourite dishes' names fast.
What may differ
Each Georgian region has its own versions of dishes, so the same dish can taste quite different.
Common misconception
What actually happens
People also ask
- What are the most famous Georgian dishes?
Dish names and recipes vary across Georgia's regions; the most common versions are given here.
Popular Georgian Dishes: List and NamesRelated questions
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How do khinkali differ from manti?
Khinkali are a Georgian dish boiled in water, while manti come from Central Asian and Turkic cuisines and are steamed.
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Khinkali and khachapuri: whose dishes are they?
Both khinkali and khachapuri are Georgian dishes.
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Which cheese do you need for khachapuri?
In Georgia, khachapuri uses Imeretian cheese, a young brined cheese with a mild tang, and sulguni, which stretches well.
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How do you make khachapuri at home?
The easiest home khachapuri is Imeretian: make a dough of matsoni or kefir with flour, egg and baking soda, fill it with grated cheese, flatten it and fry in a pan or bake.