Georgian Cuisine

Start with khachapuri, khinkali, badrijani nigvzit, and kharcho if you want the core flavor range. Khachapuri is cheese bread, while khinkali are soup-filled dumplings usually eaten by hand.

Adjarian khachapuri is the boat-shaped version from Adjara, usually served with cheese, butter, and an egg yolk in the center. Diners typically mix the filling at the table and tear off pieces of bread to scoop it.

Walnuts are central to sauces and spreads such as satsivi and pkhali. They give Georgian dishes a rich texture that works with herbs, garlic, coriander, fenugreek, and pomegranate.

A supra is a traditional Georgian feast built around shared dishes, wine, and toasts. The toastmaster, called the tamada, leads the sequence of toasts and gives the meal its social structure.