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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 ...
Satsivi (საცივი) — Georgian poultry meat (turkey or chicken based dish with walnuts. Shashlik / Mtsvadi / Khorovats — Cooked meat on fire, made in all of the Caucasus. Tjvjik (տժվժիկ) — Armenian fried offal dish. Yokh (Йоьхь) — Chechen and Ingush spicy sausage from mutton and flour.
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]
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.
Churchkhela (Чурчхела in Russian or ჩურჩხელა in Georgian) is now gaining popularity in other parts of the world, notably Canada and the USA. Georgian food has been seeing an upward trend over the last few years due to large numbers of Russians immigrating to Canada and the United States [13] with several companies starting up and taking off, like Chella, who make ...
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]
Lobio with pomegranate juice. While there are many ways of making lobio, the most common of which is a cold dish called lobio nigozit, typically made with dark red kidney beans which are cooked and then mashed with garlic, onions, [2] walnuts, coriander, marigold petals, chili pepper and vinegar, and then allowed to marinate overnight.
Satstivi is a Georgian dish made with walnut sauce and served cold, either as a dipping sauce for boiled or fried turkey or chicken. Traditionally, satsivi is made of walnuts, water, garlic , a combination of dried herbs (usually Imeretian saffron and fenugreek ), vinegar , cayenne pepper , and salt to taste. [ 1 ]