Each national cuisine has its own peculiarity, ideology, which is taken into account in the vast number of recipes. Bright Georgian cuisine is no exception – many dishes in its framework are based on the taste contrast of hot and spicy, which gives the products a unique performance.
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Historically, Georgia as a country is divided by the Suramsky pass into Western and Eastern. This left a significant imprint on the culture and, undoubtedly, made its own changes to the culinary traditions of the territories. Thus, there are significant differences between Eastern and Western Georgia even in the presence of certain foods in the diet:
– in the part of the country, corn tortillas and corn bread are very common in the west, and the meat consumed is poultry (mainly turkeys and chickens). Also in this territory millet is popular, or rather its specific form – chumizu. Porridge is cooked from it, which is often used as a substitute for bread;
– The inhabitants of Eastern Georgia prefer wheat bread, and the favorite type of meat is lamb and beef.
Although these differences exist, one cannot speak of them as insurmountable, because the main culinary peculiarities nevertheless remain the same both in the West and in the East.
The first thing you should pay attention to is the absence of one type of meat with a predominant value. Georgian dishes can contain poultry, lamb, and pork with beef.
Such tolerance for abundance of meat is clearly manifested in the unique “Bull on Spit” dish, where the calf, lamb, turkey, goose and chicken are placed in the carcass of a large bull.
Fish dishes are less common, fish is mainly used in those areas located in close proximity to rivers. Due to the peculiarities of the formation of the Lenten menu, where the emphasis was on vegetables, fruits and mushrooms, there are a lot of recipes for Georgian vegetable dishes at the moment. The main products include cabbage, tomatoes, beets, eggplant and beans. Another interesting feature of Georgian food is nuts. They are a very common ingredient in recipes for sauces and combined seasonings; they are added to both hot and main dishes.
Speaking about Georgian cuisine, one simply cannot ignore such an important detail as herbs. Spices are used all year round, often it is basil, cilantro, tarragon, savory and others. And, of course, how not to remember about pickled cheeses with sour-milk, fresh, spicy and salty tastes.
As for cooking methods, until today, the most popular method of heat treatment in Georgian cuisine is open fire. Some dishes are prepared in a special clay stove – torn. When frying, small stone pans are used, called ketsi.
A variety of sauces, unique fermented milk products and methods of heat treatment, a love of spices, vegetables and meat – Georgian cuisine simply cannot leave anyone indifferent. It is interesting, unique and unique in its national features, you can get acquainted with best Georgian food in Georgian restaurant Genatsvale in Toronto.