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/
Facts
Signature TechniqueFermenting and ageing wine, skins and all, in qvevri, large clay vessels buried in the ground, a method with roughly 8,000 years of continuity that UNESCO has listed as intangible cultural heritage; bread is traditionally baked against the wall of a round clay oven called a tone. 1 Origin RegionGeorgia, in the South Caucasus, with every region of the country keeping its own distinct style of food preparation. 1 Connections
Expresses Tradition
Source Georgian Cuisine (Wikipedia)
Features Dish
Source Chanakhi (Wikipedia)
Source Chashushuli (Wikipedia)
Source Khachapuri (Wikipedia)
Source Pelamushi (Wikipedia)
Source Shashlik (Wikipedia)
Source Shawarma (Wikipedia)
Source Shkmeruli (Wikipedia)
Source Sorrel soup (Wikipedia)
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Originated In
Also in Geography Atlas: where this subject originated.
Source Georgian Cuisine (Wikipedia)tier 2
Sources
1. Georgian Cuisine (Wikipedia)
Wikipediaintroduction
Every region of Georgia has its own distinct style of food preparation.
section: Wine
Georgia is the oldest wine-producing region in the world...for at least 8000 years.
section: Appetizers
Georgian breads are traditionally baked in a large, round, well-shaped oven called a tone. Khachapuri, also spelled as hachapuri, is a traditional Georgian dish of cheese (fresh or aged, most commonly sulguni), eggs and other ingredients. There are several distinctive types of khachapuri in Georgian food from different regions of Georgia: Achma (აჩმა), from Abkhazia, which has multiple layers and looks more like a sauceless lasagna.
View the Source Khachapuri (Wikipedia)
WikipediaFeatures Dish: Khachapuri, IntroductionQuote, Features Dish: Khachapuri, Introduction
Khachapuri (Georgian: ხაჭაპური, romanized: khach'ap'uri; [ˈχatʃʼapʼuɾi] ) is a Georgian dish of cheese-filled bread.
Achma (Wikipedia)
Features Dish: Achma, Wikipedia summary extract, opening sentenceView the Source Shawarma (Wikipedia)
Shashlik (Wikipedia)
Stuffed leaves (Wikipedia)
Dolma (Wikipedia)
Chanakhi (Wikipedia)
Pelamushi (Wikipedia)
Shoti (Wikipedia)
Shkmeruli (Wikipedia)
Chashushuli (Wikipedia)
Sorrel soup (Wikipedia)
Features Dish: Sorrel soup, Lead sectionQuote, Features Dish: Sorrel soup, Lead section
It is known in Ashkenazi Jewish, Belarusian, Estonian, Hungarian, Latvian, Lithuanian, Romanian, Armenian, Georgian, Polish, Russian and Ukrainian cuisines
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