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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
Khinkali (ხინკალი) — Georgian dumpling stuffed with meat, vegetables or cottage cheese. Khoyagusht (Хоягушт) — Meat pie from the cuisine of Mountain Jews, Made of eggs, turmeric, slow cooked meat (usually sheep or goat) and its broth. Kofta (Küftə / Քուֆթա / გუფთა) — Spiced meatballs, made in ...
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]
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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.
Khinkali (Georgian: ხინკალი [ˈχiŋkʼali] ⓘ, sometimes Romanized hinkali or xinkali) is a dumpling in Georgian cuisine. It is made of twisted knobs of dough, stuffed with meat or vegetables and spices.
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