A FOOD TRADITION
Georgian Cuisine
A diverse Caucasian cooking tradition centered on breads, dumplings, walnuts, fresh herbs, beans, cheese, grilled meats, and richly seasoned stews.
Dishes linked to this cuisine
37–42 of 42
Satsivi
Satsivi is a Georgian poultry dish served in a richly seasoned walnut and garlic sauce, often at room temperature or chilled.
Shkmeruli
Explore the dish and its connections.
Shoti
Shoti is a traditional Georgian elongated bread made from yeasted wheat dough and baked until crusty on the outside with a chewy interior.
Sinori
Sinori is a Georgian baked dish of thin wheat dough layers served with fresh curd cheese, butter, garlic, and salt.
Tklapi
Tklapi is Georgian fruit leather made by spreading seasoned fruit pulp thinly and drying it into a pliable sheet.
Tolma
Tolma is a traditional stuffed preparation found in Armenian and Georgian cuisines, made with grape or cabbage leaves or vegetables filled with seasoned meat and rice, with vegetarian and regional variations; it may be served with yogurt or another accompaniment.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.