First up is undoubtedly one of the Georgia’s most popular foods adored by everyone that tastes them. Khinkali (Georgian: ხინკალი) are Georgian dumplings made of twisted knobs of dough that may be stuffed with vegetable fillings, such as potato or mushroom, but the meat versions—with a brothy spiced-meat filling, like soup dumplings—are the most common. They’re designed to be eaten by hand: Hold each dumpling aloft by its stem (like an open umbrella), you take a small bite from the side of the cushiony top, sucking out the hot broth before chewing your way into the filling. Then you discard the doughy stem. (That way you’ll have room for more dumplings).

After Khinkali, Khachapuri (Georgian: ხაჭაპური) is a favourite national dish in Georgia. Part of its charm is that it varies by region; the boat-shaped Adjarian version is filled with cheese and herbs, and garnished with an egg on top. This pizza-like cheese pie got its name from two Georgian words: khacho and puri (cottage cheese and bread). The pie is made from a mozzarella-like cheese called sulguni, a salty alternative to its Italian cousin. Khachapuri is an integral part of Georgian cuisine and can be found on every Georgian family’s dinner table. Each region of the country has its own version of khachapuri that can be distinguished by the shape or the ingredients used. One of the most popular being the Adjarian Khachapuri.

Next up is Nigvziani Badrijani (Georgian: ნიგვზიანი ბადრიჯანი) which is a very popular Georgian appetizer that consists of fried eggplant rolls filled with a garlicky walnut paste and decorated with pomegranate seeds. Badrijani nigvzit is actually one of the signature appetizers found in most Georgian restaurants. Eggplant dishes are very popular in Georgia and always form part of a supra (traditional Georgian feast). This appetiser has an incredible flavour from the walnut and eggplant combination, a contrast in texture between the soft flesh of the eggplant and thick walnut paste inside, topped off by the pop of sweetness from the pomegranate seeds.

This next one may not look very appetizing but it is arguably one of the most traditional Georgian desserts. Churchkhela (Georgian: ჩურჩხელა) is a traditional sausage-shaped candy made by repeatedly dipping a long string of nuts in tatara – a mixture of flour, sugar and Badagi (concentrated fresh grape juice). Georgians usually make Churchkhela in the Autumn when grapes and nuts are harvested. Churchkhela can also be made with dried fruit (such as peach, apple or plum) and pumpkin seeds. The first time I laid eyes on Churchkhela, I wasn’t very appetised by the look of it and honestly had no intention of trying it. After my first taste though, I was pleasantly surprised and hooked on it for the rest of our time in Georgia.

Pkhali or Fkhali (Georgian: ფხალი) is a popular dish that can be made with many different types of leaves, including spinach, nettles, cabbage and beetroot. It can also be made with vegetables and nuts. Pkhali is served as an appetiser and has a very fresh and earthy favour to it. It comes served as little green balls topped with pomegranate seeds.

One of my personal favourites Kubdari (Georgian: კუბდარი) is a meat-filled pastry that originates from Georgia’s Svaneti region, where it is also called ‘kuptaari’. It can be made with either beef or pork but the most popular version uses both. Kubdari is one of my personal favourites and I would describe it as the perfect comfort food. If made right it has a delicious crunchy pastry filled with juicy and flavourful meat that has a sweet tinge to it.

Satsivi (Georgian: საცივი) is a thick sauce made from walnuts and served cold (‘Tsivi’ means ‘cold’ in Georgian). Generally it is served with chicken but it is also used in a variety of meat dishes (usually chicken and turkey), fish and vegetable dishes. Traditional Satsivi, eaten at Christmas and New Year, is made with turkey. At other times of the year it is usually made with chicken. Satsivi was a very interesting dish for me because of the contrast between the cold Satsivi sauce and the hot chicken served inside this sauce.

Lobio (Georgian: ლობიო), is a popular dish made with kidney beans and usually eaten with Mchadi and marinaded vegetables. The Georgian word ‘lobio’ means ‘beans’. There are a number of varieties of this dish and the one I tasted was served with a number of side dishes including onions, pepper, fresh parsley, cilantro and a little tub of salt. From time we spent in a rural village just outside of Chiatura, we learned that you take the fresh cilantro, dip it in the salt and voila, it’s quite delicious.

Lobiani (Georgian: ლობიანი) is similar to Lobio but with its own twist. This “Lobio” or kidney beans is the most important ingredient for making Lobiani. It may not be as popular or well-known as its cheesy cousin, khachapuri, but this Georgian bean-stuffed bread is another common and tasty Georgian dish. Lobiani consists of just two things — a mashed red bean mixture stuffed inside a pastry. Typically, the bread will be round, and often the only extra flavor is salt. You may be thinking that this dish looks just like Kubdari, well the two do indeed look like the same dish, but trust me when I say they each have their own very unique taste.

Chikhirtma (Georgian: ჩიხირთმა) is a boiled chicken and broth dish popular throughout Georgia as a family meal and also as a hangover cure (we certainly didn’t eat it for this reason but I can definitely believe this). Chikhirtma is described as a soup almost completely without a vegetable base. This elegant chicken soup takes its tang from lemon juice (or, alternatively, vinegar). It appears creamy due to the addition of eggs, but it contains no dairy. To me, it tasted like a delicious creamy chicken soup.

Tklapi (Georgian: ტყლაპი) is a unique Georgian dessert consisting of cooked fruit puree that is spread thinly onto a sheet and sun-dried on a clothesline. It can be sour or sweet. It is typically prepared with fruits such as wild plums, pears, mulberry, figs, or apples. Visually, this healthy treat looks like a piece of leather. It can be consumed on its own or used in soups and stews. Tklapi is unlike anything I’ve ever tasted before. Although, it is certainly less sweet than a regular fruit roll but I can honestly say I prefer Tklapi to any other kind of fruit roll I’ve tried before.

Mtsvadi is a traditional Georgian barbeque, very juicy and delicious. Pork is typically marinated in a mixture of lemon juice, pomegranate juice, tarragon, salt, pepper, and chopped onions so that it remains tender and juicy when grilled. Mtsvadi is often prepared outdoors over an open fire. It is often served with tkemali plum sauce, raw onion rings, sliced tomatoes, and pomegranate seeds. Georgia’s Kakheti region is especially famous for preparing the most delicious barbeque in the whole country. Georgian barbeque can be made from pork and beef as well, yet pork Mtsvadi is more popular. We were lucky enough to spend some time at a traditional Georgian winery in the Kakheti region and can honestly say we tasted the best Mtsvadi during our time there.

Elarji (Georgian: ელარჯი) is a popular dish from Samegrelo region, made from coarse cornmeal, cornflour, and Sulguni cheese. Elarji is a very popular meal in Samegrelo region of Georgia. When you order this dish, you are basically ordering a plate of cheese and it is oh so delicious. Be sure to eat it while it’s hot.

One thing you certainly cannot leave off a Georgian food tour is the ‘Traditional Georgian Wine’. After 8,000 years, Georgians are still making wine as they used to in clay pots buried underground. Wine is linked to nearly every aspect of Georgian history and culture. From our time here we noticed that winemaking is something that everyone is interested in. Almost every family makes their own wine and other liqueurs. For anyone interested in learning more about Georgian winemaking first-hand, the Kakheti region is known as the “cradle of wine” and is the best place to learn more about traditional Georgian winemaking. Georgian wine is certainly unique and we have never tasted any wine quite like it.

Last but certainly not least (this one packs a punch) is Chacha. No less than Georgia’s national hard liquor Chacha. This clear liquor with a very high alcohol percentage is made from grape pomace, the grape residue that is left after winemaking, which Georgians call ‘chacha’, hence the name. It is sometimes referred to as grape brandy or grappa, or grape vodka. In the city of Batumi, there is a particular building called the ‘Chacha Tower’. Once a week for about ten to fifteen minutes, Chacha flows freely from the fountains at this tower. We have tasted Chacha on a number of occasions, mostly with friendly locals, eager to make a toast with us, and each time we drink it we are hit by the burning sensation that comes along with a liquor of such a high percentage. But what can one do when the Tamada makes a toast, we all must drink. 😉