GEORGIAN CUISINE

  Cuisine is very important part of Georgian life and tradition. Climate ensure abundance of yields, fruits, vegetables and another delicious things. In the warm sun mature tomatos, watermelons, melons, grapes, persimmons and aubergines. The mountain pastures suppiled mutton and ewe cheese. 

   The main dish is very often khinkali: it's kind of dumpling filled with various fillings, mostly with spiced meat. They have very specific shape and when they are served warm they have hot broth inside. The way how to eat khinkali is also important.  We  have to suck the juice while we are taking the first bite and then we can continue to eat whole the dumpling.  The top, where the pleats meet, is though and is not supposed to be eaten.

    Other Georgian dish is Khachapuri. It's a bread filled by cheese. The bread is leavened and allowed to rise and is shaped in various ways. Moreover the filling contain cheese and eggs, Khachapuri has the same importance fo Georgian as pizza for Italian.

           Sulguni cheese with a sour and salty flavor is very popular in Giorgia,

  Mcwadi is a shashlik with spices, prepared from sheepmeat, During the autumn Geogrian season them with grains of pomegranates.

    Churchkhela is a traditional sausage - shaped candy made out of grape must, nuts and flour but also almonds, walnuts, hazel nuts and sometimes raisins. All the ingredients are threaded into a string, dipped in thickened grape juice and dried in the shape of a sausage.