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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 .
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]
العربية; Արեւմտահայերէն; Azərbaycanca; Башҡортса; Беларуская; Беларуская (тарашкевіца) Български
It originated in Western Georgia, in the regions of Mingrelia and Abkhazia but used in all Caucasus. Matzoon (Մածուն / მაწონი) — Fermented milk, similar to yoghurt, eaten in Armenia and Georgia. Narsharab — pomegranate molasses, made and used in Azerbaijan. Bazhe (ბაჟე) — walnut sauce with spices.
Pkhali (Georgian: ფხალი) is a traditional Georgian [1] [2] [3] [4] [5] dish of chopped and minced vegetables, made of cabbage, eggplant, spinach, beans ...
Georgian food has been seeing an upward trend over the last few years due to large numbers of Russians immigrating to Canada and the United States [25] with several companies starting up and taking off, like Chella, who make churchkhela in Vancouver, British Columbia, and La Fabrique St-George, who make Georgian wine in traditional qvevris.
The study ranked the most popular fast food places based on the number of locations each one has in the state of Georgia. Hunt Brothers Pizza has 830 locations in 382 cities in the Peach State.
The Georgian expressions for feasting in pre-Tsarist times are identified as nadimi and p’uroba (derived from p’uri meaning "bread," commonly used to encompass all types of food served at a meal). [5] Historian John R. Perry contends that the origin of the Georgian custom and the term "supra" can be traced to the influence exerted by ...