In Georgia: the food
One of the highlights of September’s Georgian trip, along with the wine and the qvevri of course, was the food. We ate very well. So I thought I’d catalogue some of the Georgian food highlights here.
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Khinkali. This was one of the star dishes. These are big dumplings stuffed with spiced meat, which can be minced beef, pork or lamb. They have quite a bit of liquid in them, so the key is not to spill this broth-like goodness, but rather savour it. You can read more about khinkali here.
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Khachapuri. Another favourite. This is cheese bread and it’s utterly delicious. It’s Georgia’s equivalent to pizza. And probably tastier most of the time.
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Mtsvadi. This is a feature at most meals: its a skewer of meat cooked over hot coals. The meat is usually port or lamb. Cooked well, not overdone, it’s really nice.
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Tonis puri. This is the typical Georgian bread (puri is bread; the tone is the oven used to cook it in). The bread is cooked on the inside walls of the large, circular, vertical wood fired oven. It’s a bit like a tandoor, and the dough is stuck on the inside in a distinctive shape, and then cooks quickly.
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Guda. This is a mountain sheep’s cheese, and it’s dry and very strong in flavour.
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Badrijai Nigrzit. These are eggplant rolls with walnut paste.
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And (above) this is a variation on the theme.
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Phkali. Small appetisers that are a sort of chopped vegetable pate with walnut paste.
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And finally, Jonjoli, which are pickles.
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