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Chanakhi is preferably prepared in individual clay pots and served with bread and cheese. The lamb is placed in the pot with the already-melted butter. Onions, eggplants, potatoes, chopped greens, and tomatoes are added in separate layers. After pouring the water, the dish is cooked slowly in the oven for 4.5-5 hours. [3]
Abkhazian cuisine uses many spices and walnuts.The most popular dishes from Abkhazia are Abysta (Абыста, porridge made of corn, similar to the Margal Ghomi), Apyrpylchapa (Апырпылчапа, pepper skin stuffed with walnut sauce), Achma (Ачма, a variation of Khachapuri), Aritsvmgeli (Арицвмгели, corn bread with walnut), Achash (Ачаш, Abkhaz chudu, with cheese ...
A supra (Georgian: სუფრა ) is a traditional Georgian feast and a part of Georgian social culture. There are two types of supra: a festive supra (ლხინის სუფრა, [lxinis supʰra]), called a keipi; and a sombre supra (ჭირის სუფრა, [tʃʼɪrɪs sʊpʰra]), called a kelekhi, which is always held after burials.
Kuchmachi (Georgian: კუჭმაჭი, pronounced [kʼut͡ʃʼmat͡ʃʼi]) is a traditional Georgian [1] [2] [3] dish of chicken livers, hearts and gizzards with walnuts and pomegranate seeds for topping.
As a Georgian staple food, the price of making khachapuri is used as a measure of inflation in different Georgian cities by the "khachapuri index", developed by the International School of Economics at Tbilisi State University. [2] [3] It is Georgia's national dish, included in the list of the intangible cultural heritage of Georgia.
Kubdari or Kubed (Georgian: კუბდარი, Svan: კუბედ) is a Georgian filled bread dish which is particularly a national dish of the Svans. [1] The bread is leavened and allowed to rise. The filling contains chunks of meat, which can be lamb, [2] kid [3] or pork, [4] Georgian spices and onions.
Chopped lamb is boiled with white wine in a deep pan, and then the pan is placed in the oven and cooked slowly for 1.5 hours. After this process, the tkemali sauce is stirred into the lamb, and the chopped greens and garlic are added. The dish is then cooked for another 5 minutes in the oven and finally rested for 5 minutes before serving. [1] [6]
It also became a common restaurant dish in the Soviet cuisine and is found nowadays in many restaurants throughout Eastern Europe and Central Asia. [3] The chicken is fried in a traditional frying pan called tapa (Georgian: ტაფა). [2] [3] [5] For frying thoroughly, the chicken is flattened out on the pan and pressed by a weight.