The georgian

Georgian cuisine is one of the most ancient and diverse cuisines in the world. It is no coincidence that when the phrase "Caucasian cuisine" is pronounced, it is the dishes of Georgian cuisine that pop up in our memory. Recipes of Georgian cuisine have been known since time immemorial and have reached us almost unchanged. The fact is that the Georgian people very much honor their traditions, and in addition is very friendly and hospitable.

It's time to reveal some of the secrets of Georgian cuisine. First of all, it is worth saying that due to its geographical location, Georgian cuisine differs in the western and eastern regions of the country. So in the west the influence of the Mediterranean culinary tradition is very noticeable, and in the east - the traditions of Iranian. For example, in the western part of Georgia they prefer to eat bread from corn flour, and in the east wheat bread is popular.

And that's not the only difference. Addictions in the field of meat products also differ. Beef is consumed everywhere in Georgia. In the east, lamb is also added here, and in the west, poultry is eaten in large quantities. From poultry meat, Georgians prefer chicken and turkey, but goose and duck meat is considered too fatty and is not particularly popular.

Nevertheless, some differences in local recipes of Georgian cuisine cannot destroy the holistic and harmonious picture that develops with only one mention of Georgian cuisine. Many Georgian dishes have long become international, and other peoples even dispute the right of their invention. Such dishes include, for example, barbecue, lobio, harcho soup. The hallmark of traditional Georgian cuisine is khachapuri - world famous cheese cheesecakes.

Viticulture is one of the most ancient and honorable pursuits in Georgia. The secrets of making wines are passed down from generation to generation and kept in the strictest secret. Georgian-made wines have long been valued in many countries around the world. Guests in the Georgian house can be sure that only the best and highest quality wine will be served to the table. Georgians adhere to the rule that the main thing is not the amount of wine, but its quality. The most famous brands of Georgian wine are "Khvanchkara" and "Twishi. " On a special scale, a traditional wine festival is taking place in Georgia. In general, Georgians are very friendly and cheerful people.

As for the products that are certainly present in the diet of every Georgian, these, of course, are vegetables and herbs. Radishes, radishes, tomatoes, cucumbers, peppers, as well as parsley, tarragon, dill, watercress, spring onions and much more are especially popular in the recipes of Georgian cuisine. Nuts are an integral part of Georgian cuisine. They are included in various sauces and seasonings, they are used in almost all dishes, from soups to desserts.

Fish dishes occupy a relatively small place among other dishes of Georgian cuisine. The most popular species of fish are considered the gifts of local highland rivers, namely, trout and representatives of the carp family - temple, seamstress, barbel and some others. The main methods of cooking fish are steaming and steaming. Fish is served with the same sauces as meat.

It is difficult to imagine Georgian cuisine without cheeses. Cheeses in Georgia are produced by a great many, with unsalted (Suluguni, Imereti) popular in the western part of the country, and salty and spicy (Kobian, Tushinsky) in its eastern part.

We have revealed only a small part of the secrets of Georgian cuisine. It is almost impossible to tell about it completely, the Georgian culinary tradition is so rich and diverse.