Supra: The Georgian Feast Tradition
For centuries, the Georgian Supra (feast) has been much more to the Georgian people than just lunch or dinner. It's a tradition where family members and friends gather around a large table, enjoying delicious traditional dishes, reminiscing about childhood stories, and sometimes even singing traditional Georgian polyphonic songs called "Mravaljamieri."
In this blog, we'll introduce you to the Georgian dishes and customs integral to this ritual.
Signature Georgian Dishes
The main pride of a Georgian feast lies in the diversity of traditional dishes. Each is special not only for its taste but also for its preparation method and history.
Khinkali: From Mountains to Modern Tables
Khinkali originates from Georgia's mountainous regions. Initially, it was prepared only with lamb and beef and was a favorite among shepherds—a hot, juicy dish that would satisfy and warm them when they were spending long days outside. Today, khinkali is popular throughout Georgia and comes in many variations—traditional meat along with cheese, mushrooms, and others.
Khachapuri: A Journey Through Regional Varieties
Khachapuri is a special Georgian food. Every part of Georgia makes it differently:
Imeretian style: Round bread filled with cheese;
Megrelian style: Like Imeretian, but with extra Sulguni cheese on top;
Adjarian style: Looks like a boat! It's filled with cheese and topped with an egg yolk. People say the egg stands for good weather and safe boat trips.
At "Tsiskvili" restaurants, we make a particular kind - khachapuri on a skewer. The baker wraps Sulguni cheese in the dough, skewers it like mtsvadi, and cooks it over hot coals.
Mtsvadi: The Georgian Barbecue
Mtsvadi is one of Georgian cuisine's most popular dishes, known for the cooking technique and aroma. The meat (usually pork or beef) is cut into big chunks and grilled over hot coals. Each region makes it a bit differently: Some soak the meat in spices first, Others add salt. But no matter how it's made, It is an integral part of the Georgian table.
Pkhali: A Vegetarian Delight
Georgian cuisine offers a unique gastronomic experience for people of all tastes and dietary preferences. This is evidenced by the Pkhali assortment, mainly prepared with spinach, beetroot, various herbs, and seasonings. The dish is known for its diverse flavors and lightness. Moreover, it's perfectly suitable for vegetarian and vegan diets.
The Tamada: Master of Ceremonies
Georgian feasts are distinguished by particular customs, central to which is the tamada (toastmaster). The tamada is the feast's leader, who gives toasts and manages the entire supra.
Picking a tamada (toastmaster) is a big deal at Georgian feasts. They're like a party host who tells great stories, makes people laugh, knows all the traditions, and keeps everyone happy and having fun.
It's noteworthy that toasts follow a particular hierarchy. The Lord is always praised in the first toast, followed by toasts to the homeland, parents, and ancestors. Special place is given to toasts about love, friendship, and peace. The tamada embellishes each toast with stories, poems, and folk sayings.
While the institution of tamada remains essential, it has taken on a more modern form. Today's tamadas focus more on guest engagement, facilitating exciting dialogues, and creating a light atmosphere rather than strictly formalized toasts.
Georgian Wine Culture
Gatherings are unimaginable without wine. Georgia, the homeland of wine, boasts an 8,000-year-old winemaking tradition.
Traditional Georgian winemaking is based on the unique Qvevri method. Qvevri wine is special and known for its exceptional taste, dark color, and intense, diverse aroma. Both white (Rkatsiteli, Mtsvane, Khikhvi) and red (Saperavi, Mukuzani) wines are typical at the feast.
Wine drinking has its own rules. At the supra, wine is only drunk after a toast, while before that, guests attentively listen to the feast leader. Drinking wine without a toast at a Georgian feast is considered a violation of tradition.
Properly pairing of wine and dishes is a must. For example, white wine pairs well with khachapuri and Pkhali, while red wine is ideal with Mtsvadi and other meat dishes.
Georgian supra is a process where traditions, gastronomy, and human relationships merge. The feast customs, the institution of tamada, and the wine culture add even more profound meaning.
To experience an authentic Georgian feast, visit "Tsiskvili" restaurants. Here, you can taste the dishes, spend an evening with Georgian music and dance in the background, and fully experience the diversity of Georgian culture.
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