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Georgian cuisine (Georgian: ქართული სამზარეულო, romanized: kartuli samzareulo) consists of cooking traditions, techniques, and practices of Georgia. Georgian cuisine has a distinct character, while bearing some similarities with various national cuisines of the South Caucasus , the Middle East and Eastern Europe .
العربية; Արեւմտահայերէն; Azərbaycanca; Башҡортса; Беларуская; Беларуская (тарашкевіца) Български
Khinkali (ხინკალი) — Georgian dumpling stuffed with meat, vegetables or cottage cheese. Khoyagusht (Хоягушт) — Meat pie from the cuisine of Mountain Jews, Made of eggs, turmeric, slow cooked meat (usually sheep or goat) and its broth. Kofta (Küftə / Քուֆթա / გუფთა) — Spiced meatballs, made in ...
Be warned, though, the restaurant is hidden in plain sight. The Georgian Chef is tucked into a strip mall along Route 9. The sign above the restaurant reads Raine’s Kitchen, the Spanish place ...
In Brooklyn's Georgian restaurants, you can expect giant soup dumplings as well as warm, soft cheesy bread at affordable prices.
Chashushuli (Georgian: ჩაშუშული - "stew") is a dish of Georgian cuisine. The meat (veal in the original recipe) is fried and then stewed with tomatoes. One of the main meat dishes of Georgian cuisine, [1] it is less known outside Georgia than, for example, Satsivi or Chakhokhbili.
Khachapuri is a popular street food in Armenia, where it is widely served in restaurants and school cafeterias. [12] It has become increasingly popular as a brunch food in Israel, where it was brought over by Georgian Jews [13] and is spreading to other parts of the world, like the United States. [14]
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.