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Georgian Traditional Food, for eTwinning project

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Kate Kobakhidze
Kate Kobakhidze

For etwinning project "The Tale of Two cities"

1 of 7
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Class 10, LEPL Tbilisi N207 Public School
Khinkali Khinkali is a dumpling in Georgian cuisine. It is made of dough, stuffed with meat, or vegetables and spices. The fillings of khinkali vary with the area. The original recipe, the so-called khevsuruli, consisted of only minced meat (lamb, beef or pork mixed), onions, chili pepper, salt, and cumin. However, the modern recipe used mostly especially in Georgian urban areas, the so-called kalakuri, uses herbs like parsley and coriander. Mushrooms, potatoes, or cheese may be used in place of meat. There is a widespread etiquette in Georgia to use only one's bare hands while consuming these dumplings. The using of utensils, like a fork, is considered incorrect or childish. This is because juice is an important part of khinkali; using a fork will rupture the khinkali and the juice will be spilled.
Khachapuri One of the most famous dish from Georgia is Khachapuri, which is made out of cheese and dough. Two of the most well-known types of Khachapuri are Adjarian and Imeretian. Adjarian, named for Adjara, a region of Georgia on the Black Sea, is a boat-shaped khachapuri, with cheese, butter, and an egg yolk in the middle. Imeretian khachapuri is made out of yeast dough and fresh cheese.
Lobio Lobio is a traditional Georgian dish of various kinds of prepared beans (cooked or stewed), containing coriander, walnuts, garli c and onion. There are many varieties of lobio, both hot and cold. The bean stew is traditionally served in little clay pots with a mchadi. You can eat It with a bunch of spices, as well as cheese and pickled or fermented vegetables. all of it eaten together, preferably by hand.
Gomi Gomi, is a popular dish from Samegrelo region, made from coarse cornmeal and topped with strips of Sulguni cheese and butter. It can be eaten together with sauce called Bazhe, made from spices, garlic and walnuts.
Churchkhela This dessert depends upon hazelnuts, walnuts or both, which are put on a thread and coated with a heated mixture of grape juice, honey, sugar and flour. The strands are then left to dry in the sun, becoming crispy and looking similar to candles. Churchkhela can be kept for several months without losing flavor or quality.
Presentation is prepared for the eTwinning project: TheTaleof TwoCities By Barbare Tatanashvili 2024

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Georgian Traditional Food, for eTwinning project

  • 1. Class 10, LEPL Tbilisi N207 Public School
  • 2. Khinkali Khinkali is a dumpling in Georgian cuisine. It is made of dough, stuffed with meat, or vegetables and spices. The fillings of khinkali vary with the area. The original recipe, the so-called khevsuruli, consisted of only minced meat (lamb, beef or pork mixed), onions, chili pepper, salt, and cumin. However, the modern recipe used mostly especially in Georgian urban areas, the so-called kalakuri, uses herbs like parsley and coriander. Mushrooms, potatoes, or cheese may be used in place of meat. There is a widespread etiquette in Georgia to use only one's bare hands while consuming these dumplings. The using of utensils, like a fork, is considered incorrect or childish. This is because juice is an important part of khinkali; using a fork will rupture the khinkali and the juice will be spilled.
  • 3. Khachapuri One of the most famous dish from Georgia is Khachapuri, which is made out of cheese and dough. Two of the most well-known types of Khachapuri are Adjarian and Imeretian. Adjarian, named for Adjara, a region of Georgia on the Black Sea, is a boat-shaped khachapuri, with cheese, butter, and an egg yolk in the middle. Imeretian khachapuri is made out of yeast dough and fresh cheese.
  • 4. Lobio Lobio is a traditional Georgian dish of various kinds of prepared beans (cooked or stewed), containing coriander, walnuts, garli c and onion. There are many varieties of lobio, both hot and cold. The bean stew is traditionally served in little clay pots with a mchadi. You can eat It with a bunch of spices, as well as cheese and pickled or fermented vegetables. all of it eaten together, preferably by hand.
  • 5. Gomi Gomi, is a popular dish from Samegrelo region, made from coarse cornmeal and topped with strips of Sulguni cheese and butter. It can be eaten together with sauce called Bazhe, made from spices, garlic and walnuts.
  • 6. Churchkhela This dessert depends upon hazelnuts, walnuts or both, which are put on a thread and coated with a heated mixture of grape juice, honey, sugar and flour. The strands are then left to dry in the sun, becoming crispy and looking similar to candles. Churchkhela can be kept for several months without losing flavor or quality.
  • 7. Presentation is prepared for the eTwinning project: TheTaleof TwoCities By Barbare Tatanashvili 2024
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