A FOOD TRADITION

Adjara Cuisine

Adjara cuisine develops along Georgia’s humid Black Sea coast and in its adjoining mountain valleys, combining western Georgian ingredients with local dairy, maize, beans, poultry, and fish. It is especially associated with boat-shaped khachapuri filled with cheese, butter, and egg, but the tradition extends beyond that emblematic dish. Meals also feature corn-based breads, herb-rich vegetable preparations, dairy products, and hearty mountain foods. Examples include adjaruli khachapuri, borano, a melted-cheese and butter preparation, and sinori, layered pastry or bread with curd cheese and butter. Coastal and upland Adjaran practices are varied, and neighboring Black Sea influences should be understood as shared rather than exclusive.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.