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Georgian cuisine (Georgian: ქართული სამზარეულო, romanized: kartuli samzareulo) consists of cooking traditions, techniques, and practices of Georgia. Georgian cuisine has a distinct character, while bearing some similarities with various national cuisines of the South Caucasus , the Middle East and Eastern Europe .
العربية; Արեւմտահայերէն; Azərbaycanca; Башҡортса; Беларуская; Беларуская (тарашкевіца) Български
Old Georgian drinking−songs are melodious, polyphonic and rather complicated. [ citation needed ] Some of them don't need any accompaniment. The choir of men creates musical background.
The common ingredient of all variations of pkhali is puréed walnut sauce. [7] In Georgian restaurants, pkhali is usually served in three types: spinach, beetroot and white beans. [ 8 ]
Churchkhela (Georgian: ჩურჩხელა, Georgian pronunciation: [tʃʰuɾtʃʰχela]) is a traditional Georgian [1] [2] [3] candle-shaped candy. The main ingredients of churchkhela are grape must, nuts, and flour.
Khachapuri is a popular street food in Armenia, where it is widely served in restaurants and school cafeterias. [12] It has become increasingly popular as a brunch food in Israel, where it was brought over by Georgian Jews [13] and is spreading to other parts of the world, like the United States. [14]
Download QR code; Print/export Download as PDF; Printable version; In other projects Wikimedia Commons; Wikidata item; Appearance. ... Chanakhi (Georgian: ...
The Georgian cuisine is unique to the country, but also carries some influences from other Caucasian, Eastern European and nearby Middle Eastern culinary traditions. Each historical province of Georgia has its own distinct culinary tradition, with variations such as Abkhazian , Megrelian , Kakhetian , Imeretian , Svanetian , Pshavian , Tushian ...