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The Georgian cuisine has a lot of dishes and is most diverse in the whole Caucasus. This has mostly to do with climate. For nine months one can bring fresh fruit, vegetables, herbs on the table. Many of the wild herbs grow only in Georgia and Georgian dishes are cooked with all those herbs.
Satsivi Among the most famous Georgian meat dishes is "Mzwadi. The meat before grilling about 12-14 hours in a marinade of dry wine or diluted vinegar, salt, onion, pepper and spices (coriander necessarily) is inserted and then grilled over an open fire. The most important crops in Georgia, maize, wheat is grown in the east. The bread is typical of West Georgia "Mtschadi", which is cooked from maize flour. Very popular are the cheese and bread Chatschapuri Chinkali, stuffed with meat pies. Typical of Georgian cuisine is a spicy mix of nuts, garlic and coriander. Thus, for example, chicken or turkey cooked in walnut sauce. The court is Saziwi. This mixture is used for meats and fish, with vegetables such as aubergines, red and green beans, carrots and red beets. The spices are tkemali, a kind of sauce with plums and Adshika, grated red peppers with garlic and herbs. They fit perfectly with meat and potatoes. |
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