Georgian Food: 9 Most Popular Georgian Dishes
Georgian cuisine has a rich history and is characterized by unique flavors. The most famous dishes reflect the culture, traditions, and lifestyle of the Georgian nation. Behind each dish is a story closely related to various aspects of Georgian culture - from the religious holidays to the everyday customs.
Culinary traditions of different Georgian regions were formed and evolved over centuries and, in some cases, millennia. They often radically differ from each other. From the dry climate of Eastern Georgia to the humid air of the West to the harsh conditions of the mountains - all these factors have influenced the local cuisine and led to the Georgian regional cuisine being highly varied.
In the article below, we’ll discuss the history (and legends) of the 9 most popular Georgian dishes.
Khachapuri
Khachapuri is one of the oldest traditional Georgian dishes. It is assumed that people started baking it in ancient times. A dish similar to khachapuri - cheese stuffed into a round dough - first appeared in the Colchian culture and was initially a ritual food. The most common legends say that the form of Imeretian khachapuri symbolized either the sun or the moon. In ancient times, the sun was treated with special reverence in Imereti, and the form of khachapuri was an expression of respect (it is assumed that if this was truly the case, then khachapuri had a ritual significance as well).
The moon legend is more romantic. It attributes khachapuri's creation to a sleepless baker. One night, when he couldn’t sleep, he saw and was mesmerized by the full moon and decided to dedicate his new creation to her. However, this legend has no historical source to back it up.
Nowadays, the most famous ritual khachapuri is the Gurian pie (the variety with a hard-boiled egg in the filling), traditionally baked for Christmas. Adjarian khachapuri, the famous cheeseboat, they say, was first baked by a Laz fisherman, and due to its convenient shape, it soon became a popular breakfast among other fishermen too. According to one version, it’s boat-shaped to simply honor the sea, but other versions claim that the form has a more loaded meaning, and the egg yolk, again, symbolizes the sun.
Interesting fact: Khachapuri is so popular in Georgia that the price of the ingredients is used to measure Georgia’s economic stats. The so-called "Khachapuri Index" shows how much it costs on average to bake a classic Imeretian khachapuri, a somewhat humorous way to assess the inflation in the country. The index developers were inspired by the American magazine The Economist’s "Big Mac index".
Khinkali
We know even less about Khinkali’s history than that of khachapuri. It’s believed that people from one of the mountainous regions of Georgia created it first. However, whether it was Mtiuleti, Pshavi, or Khevsureti - no one knows, and no region is willing to give up the claim on authorship. Originally, Khinkali was exclusively a meat-based dish (traditionally, only lamb and beef were used) and was mainly a food of shepherds and hunters. Khinkali withstands cold well, is easy to carry, quick to prepare, and very calorie-dense. All these made it a very convenient option for people who had to walk long distances on difficult terrain. There’s also a legend that khinkali, like khachapuri, was originally ritual food offered to the sun, and the shape was inspired by Borjgali - an ancient Georgian Sun symbol with seven rotating wings.
Plains started preparing khinkali en masse in the XIX-XX centuries, propelled by rapid urbanization. This was the time of the biggest transformation in the khinkali recipe, as the more popular pork quickly replaced lamb in the filling, with meat becoming optional not long after, swapped for mushrooms, potatoes, etc. The change was likely initially due to the high demand for an option fit for Lent).
Mtsvadi
Mtsvadi is often theorized to be the oldest Georgian dish. According to legend, it was the first dish to be prepared in the region - right when people first learned how to heat process food and the hunting culture spreading. What distinguishes it from other similar BBQ dishes is that it was traditionally grilled on skewers made of vine branches, which gave the dish a special aroma and flavor.
Even today, grilling Mtsvadi over Tsalami (vine branches) fire is traditionally considered the "correct" cooking method due to the characteristic aroma of its smoke. The first Mtsvadi was probably made from the meat of wild animals, then pork and beef became more common, and finally, sheep - common in the mountain regions - joined the list.
Similar to khinkali, urbanization caused the dish to become more diverse. Today, mtsvadi is associated with cooking techniques rather than with specific ingredients. The chunks should be put on a skewer, grilled on an open flame, and have a noticeable smoky aroma. Meat, fish, and vegetable mtsvadi are all popular today. However, pork mtsvadi is still considered to be the most authentic version of the dish.
Pkhali
Pkhali was originally a much simpler dish than it is today. Based on archeological samples, it is assumed that something similar was already being prepared in 5000-3000 BC. This was a period of agricultural development in Georgia, and the consumption of vegetable food rapidly became more common.
Initially, pkhali was simply a mass of chopped local herbs or vegetables. The farmers used what was locally raised, without much thought to it. That's why today so many types of vegetables are used as the basis for the dish. It became more elaborate sometime in the Middle Ages when people started mixing this mass with walnuts, vinegar, and spices.
In the XIX century, when Georgian culinary traditions started being recorded and systematized, Pkhali was already mentioned as one of the main dishes of Georgian cuisine. During this period, the so-called "classic" pkhali recipes were developed - and are still used today.
Lobiani
It might be surprising, but Lobiani, while often considered a khachapuri substitute for Lent, is actually much "younger," and assumed to be from the late Middle Ages. People started actively cultivating beans in Western Georgia around the XVI century, first in Guria and then in Samegrelo. The first Lobiani is typically associated with this period. Protein-rich beans proved to be a convenient and affordable alternative to meat during Lent, and soon gained a foothold in regular day-to-day life as well.
Lobiani’s popularity particularly increased during the XVIII and early XIX centuries. During this period it spread outside Western Georgia and each region created its own variation. For example, Imeretian lobiani has a softer filling, while Racha prefers it drier and spicier, and often adds a local specialty meat product - Rachan ham - to the filling.
Eggplant with Walnuts (Badrijani Nigvzit)
According to Georgian historian, Ivane Javakhishvili, eggplant was brought to Georgia in approx. XII-XIII centuries, although it is impossible to be more specific. It’s generally assumed that it came from Persia or Arab countries. At first, it was considered a medicinal plant, but over time people started using it for cooking.
Exactly when it became common to stuff roasted eggplant slices with walnut paste is unclear. Gastronomic scholars mostly agree that the story claiming that the dish was created in Kakheti in the XVI century seems to be the closest to the truth. Eggplant spread the fastest in this region, and walnuts were grown in abundance in the Kakheti region. So walnuts being incorporated into the dish here has a strong basis in reality.
There is a theory that eggplant with walnuts was originally a dish for holidays, especially during fasting periods. Traditionally, the dish takes a lot of time and effort to prepare (soaking and squeezing the eggplants, chopping walnuts by hand, mixing, etc.), so it was prepared for weddings and parties when meat wasn’t an option. How true this theory is? Today it’s impossible to say.
Satsivi
As with most traditional Georgian dishes, the exact date of Satsivi’s creation is unknown. Historians think that Satsivi was originally created in Western Georgia, either in Imereti or Guria. These regions are known for walnut cultivation and the abundance of nut-based dishes. Barbare Jorjadze, the author of what is considered the first official Georgian recipe book, listed this dish under the name of Gurian Satsivi.
It’s highly likely that initially Satsivi was only served among aristocracy. The main ingredients, especially the turkey, were expensive. Barbare Jorjadze's recipe confirms that people used a smaller amount of walnuts and more vinegar than is common in modern recipes.
Satsivi’s popularity dramatically increased in the XIX century. During this period it became an integral part of the New Year's feast. The tradition spread so quickly and entrenched itself so firmly that in the XX century, during the Soviet period, its popularity only increased, despite the fact that some of the ingredients were hard to come by. Today, it’s one of the most recognizable dishes of Georgian cuisine. Many believe, Satsivi well demonstrates that traditional Georgian cuisine can be much more complex and sophisticated than it seems at first glance.
Ghomi (and) Elarji
The history of Ghomi and Elarji is one of the most interesting cases in Georgian gastronomy - over the years it has been fundamentally transformed. It’s doubtful that the first people cooking Elarji would have recognized the dish in its present form, even if they ever got a chance to taste it.
See, Ghomi is not actually the name of a dish, but the local name of one of foxtail millet. One of the oldest grains grown in Georgia, it was used for consumption as early as the Neolithic era (5000-3000 BC). At first, the grains were simply ground and cooked into a porridge. A simple peasant food that was filling and easy to prepare, it became particularly popular in the mountainous regions of Western Georgia, where most grains were hard to grow. During the Middle Ages, Ghomi (the grain) was widely used in Western Georgia, particularly Samegrelo. During this period, different techniques for cooking Ghomi (the dish) were developed, likely including kneading soft cheeses into it - and a new dish, elarji, was created.
The dishes were radically transformed at the end of the XVII century when corn came to Georgia and began to replace foxtail millet. Today, you will rarely find authentic Ghomi and Elarji made from millet, but the names have stayed the same, and the dishes remain an important part of Samegrelo’s culinary identity.
Chakapuli
Chakapuli is a seasonal dish usually prepared from late April to mid-June. It is especially popular in Eastern Georgia. It’s believed to have first been prepared in the Kakheti region and is closely associated with the region's shepherd traditions.
It is assumed that the dish is several centuries old. The name "Chakapuli" comes from the Turkish language. It meant "decorating" or "dressing" and refers to the cooking method - the ingredients are boiled together in a large pot.
The traditional recipe calls for lamb or goat kid meat, green cherry plums, lots of herbs, and spices. At the beginning of the XX century, during rapid urbanization, the dish spread beyond the Kakheti region and it became common to replace lamb with veal, especially in Tbilisi.
Where to Try Traditional Georgian Dishes:
If you wish to taste authentic Georgian dishes in an aesthetically attractive environment, the "Tsiskvili Group" restaurants are at your service. Our dishes are known as exemplary for their traditional flavors. "Tsiskvili Group" uses only high-quality natural ingredients to ensure the reliability and authenticity of the menu. Our experienced and attentive staff provides exceptional service, ensuring your experience is enjoyable in every way.
You can taste all the dishes listed above - from khinkali and khachapuri to satsivi and chakapuli (when in season). The restaurant’s atmosphere, cultural program, and professional staff will help you get fully immersed in the Georgian hospitality tradition. Visiting the "Tsiskvili Group" restaurants is an opportunity to experience not only Georgian cuisine but also Georgian culture in many ways.
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