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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 ...
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.
العربية; Արեւմտահայերէն; Azərbaycanca; Башҡортса; Беларуская; Беларуская (тарашкевіца) Български
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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.
Khmeli suneli. Khmeli suneli (Georgian: ხმელი სუნელი, literally "dried spice") is a traditional Georgian spice mix. [1] It typically contains ground coriander seed, celery seed, dried basil, dill, parsley, blue fenugreek (utskho suneli [2]), summer savory, bay leaf, mint and marigold. [3]