The cuisine of Georgia is a secret delight from the Caucusus region of southwest Asia. Wild greens, fresh cheeses and a dizzying variety of home-baked breads accompany handmade sausages, slow-braised meats and pan-roasted chicken. Georgians love well-seasoned food, and use wild herbs, wine, vinegar, garlic, walnuts, pomegranates and even marigold petals with joyful abandon.
Colorful and bursting with bold, fresh flavors, Georgian dishes were stars of Soviet ethnic cuisine during the dour old days of the USSR.
Typical Georgian Dishes
Try these recipes from Georgia.
(Georgian meat-filled dumplings)
(Central Asian grilled skewered lamb)
(Southwest Asian thin flatbread)
(Georgian walnut, cilantro and garlic sauce)
(Georgian chicken under a brick)
(Georgian chicken with walnut sauce)
(Georgian boat-shaped cheesebread with egg and butter)
(Georgian garlic and cilantro sauce)
(Georgian pomegranate molasses; see Rob e-Anar recipe)