Georgian cuisine is considered one of the main attractions for tourists in Georgia. ^{[attribution needed]} Georgian cuisine is very specific to the Caucasus region and offers a variety of dishes, mostly high in salt and fat. Each historical province of Georgia has its own distinct culinary tradition, though Georgian food is similar throughout the country. Although Georgian food does offer a variety of vegetarian meals, Georgian cuisine is mostly based around various meat dishes. Georgian cuisine is not very varied: the same dishes are often eaten at each dinner. For animals adapted to eat primarily plants, sometimes referred to as vegetarian animals, see Herbivore. ...

The importance of both food and drink to Georgian culture is best observed during a feast, or supra (lit. a tablecloth), when a huge assortment of dishes is prepared, always accompanied by large amounts of wine, and dinner can last for hours. In a Georgian feast, the role of the tamada (toastmaster) is an important and honoured position. A page from a rare 12th century Gelati Gospel depicting the Nativity from the Museum of Fine Arts in Tbilisi. ... There are very few or no other articles that link to this one. ... The sculpture of a man holding a horn in Tbilisi modeled on an ancient Colchian statuette affectionately monikered as tamada. A tamada is the toastmaster at a Georgian supra or feast. ...

Main dishes

• Lobio
• Khachapuri
  • Ossuri khachapuri
• Khinkali
• Nigvziani badrijani
• Georgian cheese
  • Suluguni
• Shashlik/Kebab (Mtsvadi)
• Sacivi

Lobio is a dish of beans, tomatoes and onion. ... Khachapuri (Georgian ხაჭაპური xač’ap’uri) is a filled bread dish from Georgia (in the Caucasus). ... Ossuri khachapuri is Ossetian khachapuri. ... This article or section does not adequately cite its references or sources. ... There are very few or no other articles that link to this one. ... List of Georgian cheese: Sulguni (cheese from Samegrelo region) Imeruli (chesse from Imereti region) Categories: | ... Sulguni (georgian: სულუგუნი) is a type of Georgian cheese from Samegrelo region. ... Left to right: Chenjeh Kabab, Kabab Koobideh, Jujeh Kabab in an Afghan restaurant. ...

Deserts

• Churchkhela

Churchkhela (also written churchkhella, Russian: , Georgian: , Turkish: - literally walnut sujuk) is a traditional candy originating from the Caucasus and also common in Russia and Turkey. ...

Drinks

• Chacha
• Georgian wine

Chacha is a grape brandy traditionally produced in Georgia and Abkhazia, similar to pomace brandy (although it is often described as grape vodka or Georgian vodka). It can be produced either from pomace or from non-ripe or non-cultured grapes. ... // Georgia is one of the oldest wine producing regions of Europe. ...

Other

• Adjika
• Khmeli suneli
• Tkemali
• Walnut sauce

There are very few or no other articles that link to this one. ... Khmeli Suneli (also spelled as Chmeli Suneli, Xmeli Suneli or Hmeli Suneli, from Georgian ხმელი-სუნელი - dried herbs) is a traditional Georgian spicy herbs mixture. ... Tkemali is a Georgian sauce, similar in consistency to Adjika, made primarily of plums and various other spices. ... Walnut sauce (also known as walnut paste) is a food paste with origins in Iranian cuisine made primarily from walnuts and especially popular in Georgian cuisine. ...

See also

• North Caucasian cuisine

The cuisine of the Northern Caucasus region includes the national cuisines of Georgia, Azerbaijan, the cuisines of the Russian republics of Dagestan, Chechnya, Ingushetia, Kabardino-Balkaria, Karachay-Cherkessia, and North Ossetia-Alania. ...

External links

• Recipes from About Georgia