1. Khinkali – Georgian Dumplings
Khinkali is a must-try while you’re in Georgia — juicy soup dumplings filled with spiced meat and enjoyed the traditional way, without a knife or fork. While the traditional version is made with meat, you’ll also find delicious vegetarian varieties filled with cheese, potatoes or mushrooms.
2. Khachapuri – Cheesy bread
Khachapuri is another iconic traditional Georgian dish that comes in various regional styles. The most popular version is Adjarian Khachapuri, shaped like a boat with an egg yolk in the center. According to legend, this style was created by the wives of sailors, with the egg symbolizing the sun, a wish for their husbands to have good weather and calm seas while sailing.
The classic Khachapuri, however, is typically round and filled with melted cheese inside, simple but genius.
3. Pkhali
Pkhali, originating from western Georgia, is a selection of vegetables and herbs mixed with a rich walnut dressing. Common varieties include spinach, beetroot and cabbage all seasoned with garlic, vinegar and Georgian spices. The crowned jewel of Pkhali is eggplant with walnuts. Often served as a colorful appetizer, Pkhali beautifully showcases Georgia’s love for walnuts and fresh ingredients.
4. Mtsvadi – Georgian barbecue
Where do we even start? To simply explain Mtsvadi is a pork barbecue, but at the same time is so much more than just a barbecue. It’s the whole ritual of lighting up the fire, marinating the meat and arguing with your friends whether there’s too much salt. The secret to the perfect barbecue is medium-sized slices, enough fat and most importantly, the vine tree branches, which give the barbecue that special flavor.
5. Chakapuli – Veal Stew
If heaven exists, they’re serving Chakapuli for sure. The only downside with this dish is that it’s seasonal. After the cold winter, when everything starts to bloom and turns green, that’s when the Chakapuli comes alive. It’s a stew made with the freshest herbs and veal/lamb. Enjoyed with some cheese and freshly baked bread.
6. Shkmeruli – Chicken in garlic and cream sauce
If comfort had a taste, it would probably be Shkmeruli. This simple yet heavenly dish comes from the small village of Shkmeri and it’s basically chicken cooked in creamy garlic sauce, but calling it “just chicken” doesn’t do it justice. The chicken is first fried until golden, then baked in a clay pot with milk (or cream) and garlic. When it bubbles and the smell fills the room, you know it’s ready. Eat it with fresh bread to soak up every bit of it.
7. Kubdari – Meat pastry
Straight from the Svaneti mountains, Kubdari is one of the underrated pastries. The filling made out of beef is mixed with onion and spices. There are many places in Georgia where you can try Kubdari, but no doubt the best place to do it is indeed in Svanet, especially on a cool autumn afternoon, the juicy stuffing making you feel warm and safe.
8. Gebjalia – Cheese rolls with mint
This Megrelian (Western Georgia) dish is very delicate but rich in flavor. Gebjalia is a cheese roll with fresh mint and creamy sauce. It’s the kind of dish that you’d especially enjoy on a hot summer afternoon, especially combined with freshly baked bread or Mchadi (Corn bread) and summer salad with cucumber and tomatoes.
9. Elarji and Kharcho
Another legend from the Samegreli region. Elarji and Kharcho are two separate dishes, but they truly come alive when they’re served together. Elarji is a corn flower paste with Sulguni (cheese), served hot sothe melted cheese can stretch from floor to ceiling. As for, Kharcho, it’s a beef stew with walnuts. The magic happens when these two come together, the creamy Elanji and spicy Kharcho balance each other perfectly.
10. Lobio and Lobiani
Lobio and Lobiani are two independent dishes; you do not eat them together. But the main ingredient for both of them is Lobio or red beans. Lobio is best served in a clay pot with Mchadi (corn bread) and pickled vegetables (cucumber, green tomatoes, garlic, jonjoli, etc.). If you get the chance, try Lobio with ham. Lobiani is a pastry with red beans as a filling. A very strong competition to Kakhapuri. There are two kinds of people in Georgia, those who prefer Lobiani and the other Kakhapuri. I guess you have to try both and decide on your own.