Georgian Cuisine

The cooking traditions of Georgia in the South Caucasus, distinct in character while sharing threads with the cuisines of the wider Caucasus, the Middle East and Eastern Europe. Every region of the country keeps its own distinct style, from the cheese-filled breads of Imereti and Adjara to the mountain dumplings of the Georgian highlands, built around walnuts, fresh herbs, pomegranate and the country's own ancient wine. These cheese-filled breads are collectively known as khachapuri, an appetizer whose exact preparation and filling changes from region to region. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/