10 Dishes You Must Try in Georgia
From khinkali to churchkhela — a beginner's guide to the Georgian table.
By Georgia Holiday Editorial
Georgian cuisine is built around the supra — a feast led by a tamada (toastmaster) where dishes keep arriving long after you think you are full.
Start with khinkali: twisted dumplings filled with spiced meat and broth. Hold them by the top knot, bite a small hole, sip the broth, then eat the rest. The knot stays on the plate.
Khachapuri comes in regional styles. The Adjarian boat with a runny egg is the Instagram star, but Imeretian (round) and Megrelian (extra cheese on top) are everyday favourites.
Save room for pkhali, badrijani with walnuts, chakapuli in spring, and churchkhela — walnuts dipped in thickened grape juice, the original energy bar.