One of the defining characteristics of Georgian cuisine is its abundant variety of meats, setting it apart from many Muslim countries. Georgians have a profound love for meat, and their culinary prowess shines through in an array of delectable dishes. Renowned Georgian specialties such as shish kebab, satsivi, chicken tabaka, chikhirtma, and chakhokhbili have gained international acclaim, being prepared and enjoyed in kitchens around the world.
In Georgian cooking, meat takes center stage, with countless recipes that highlight its versatility and flavor.
Satsivi is a refreshing cold dish made from poultry, typically chicken or turkey. The name derives from the rich satsivi sauce that accompanies fried chicken. This sauce boasts over a dozen variations, crafted from poultry broth infused with an array of spices, seasonings, and ground nuts, delivering a unique and savory experience.
Chakhokhbili features tender pieces of chicken (or other poultry) simmered in a vibrant tomato sauce. The preparation begins with frying the chicken in a pan without any added fat, followed by the addition of fresh tomatoes, allowing the dish to stew in its own juices. The spice blend for chakhokhbili includes parsley, savory, coriander, basil, red pepper, and garlic, creating a fragrant and flavorful meal.
Mtsvadi, the Georgian version of shish kebab, is celebrated for its distinctive aroma and juiciness, primarily made from beef. There are three popular variations of mtsvadi: the first is a shish kebab made from large chunks of fillet; the second features basturma, which is marinated meat; and the third consists of mutton skewered with eggplants, where the meat is nestled inside the eggplants before grilling over an open flame.
Borani is a hearty main course that combines chicken tabaka with a generous assortment of vegetables, which are separately stewed in matsoni (a traditional Georgian yogurt). The dish typically features spinach, string beans, and eggplants, all seasoned with a medley of spices. Once prepared, the vegetables are divided into two portions: one serves as a base for the chicken, while the other covers it. The final touch is a drizzle of matsoni infused with saffron and cinnamon.
Tolma refers to Georgian stuffed vegetables, where fragrant minced meat is encased in eggplants, peppers, tomatoes, and even apples, then gently stewed in a broth enriched with spices, basil, and parsley.
Kuchmachi is a warming dish made from a medley of organ meats, including liver, heart, lung, and tongue, all sautéed in butter and seasoned with spices for a robust flavor.
Muzhuzhi features boiled semi-marinated pork, utilizing various cuts, including meat, legs, and tails. Each type of meat is cooked separately before being combined in the dish, seasoned with wine vinegar, and served cold alongside fresh spring onions and greens.
Chicken Tapaka is prepared by frying chickens in a wide, flat pan (known as a “tapa”) under a lid and weight. Often regarded as a precursor to other dishes, such as borani, this chicken is typically seasoned only with salt and red pepper. When served as a standalone dish, it is often accompanied by crushed garlic and a vibrant mix of fresh herbs like coriander, basil, tarragon, and green onions.
Guruli involves frying chicken in oil, then stewing it with onions, nut sauce, and a blend of spices, including ginger, red pepper, parsley, coriander, cinnamon, and cloves.
Kebab is a dish made from ground meat, where seasoned meatballs are coated in breadcrumbs and simmered in a flavorful broth with spices.
Basturma refers to cured mutton or beef, which is heavily salted and layered in a pan for 21 days. Afterward, the meat is soaked and dried for two to three weeks, resulting in a rich, concentrated flavor.
Buglama is a slow-cooked mutton dish, where succulent pieces of meat are stewed in fat, then combined with chopped onions and broth, seasoned with ginger or saffron, garlic, tarragon, coriander, fennel, mint, and green cherry plums, creating a delightful medley of flavors.
Chanakhi is a rustic dish featuring meat and vegetables stewed together in clay pots in an oven. Typically made with fatty mutton, it incorporates eggplants, tomatoes, potatoes, and onions, sometimes including rice, all seasoned with parsley, coriander, basil, and both black and red pepper.
Lastly, Khinkali are traditional Georgian dumplings filled with minced meat, usually made from mutton or veal. These dumplings are uniquely shaped, with thin pastry rounds filled with the savory filling and sealed at the top with a distinctive twist. Eaten by hand, khinkali are typically grasped by their “tails,” which are often left uneaten, allowing diners to enjoy the delicious broth that fills the dumpling with each bite.
As you explore the diverse offerings of Georgian cuisine, you’ll discover that each dish is a celebration of flavor, heritage, and community. So, when you find yourself in Georgia, be sure to indulge in these culinary delights that promise to tantalize your taste buds and leave you with lasting memories of this vibrant culture!