The Foods eaten by the people of Georgia

The food of Georgia (the country in the South Caucasus, not the U.S. state) has a rich history that spans several centuries. Known for its diverse flavors and high-quality ingredients, Georgian cuisine has been influenced by various cultures due to its location at the crossroads of Western Asia and Eastern Europe. Below is an overview of the foods that have been commonly consumed in Georgia over the last 500 years:


  • Bread: Various forms of bread are central to Georgian cuisine, such as "shoti," a boat-shaped bread, and "lavash," a soft, thin flatbread.
  • Corn: Cornbread ("mtchadi") and corn porridge ("ghomi") are common, especially in western Georgia.


  • Lamb, Pork, and Beef: Meat is usually grilled, stewed, or used in soups.
  • Fish: While not as central as meat, fish is commonly eaten, especially in regions near rivers and the Black Sea.
  • Cheese: Georgian cheese, like "sulguni" and "imertian," is a major part of the diet.

Vegetables and Legumes:

  • Beans: "Lobio," a bean stew, is a traditional dish.
  • Eggplant, Peppers, and Tomatoes: Often stuffed with nuts or meat.
  • Spinach and Greens: Used in various stews and pies.

Fruits and Nuts:

  • Grapes: Georgia is one of the oldest wine regions in the world.
  • Plums, Apples, and Berries: Commonly found in many dishes.
  • Walnuts: Often ground into sauces or served with vegetables.

Spices and Herbs:

  • Coriander, Parsley, and Dill: Commonly used in salads and as garnishes.
  • Blue Fenugreek, Marigold, and Saffron: Distinct spices that are used in traditional recipes.

Traditional Dishes:

  • Khachapuri: Cheese-filled bread, sometimes with other ingredients like eggs or meat.
  • Khinkali: Dumplings filled with meat and spices.
  • Satsivi: A dish made with walnuts and usually chicken or turkey.
  • Chakapuli: A sour stew made from lamb or veal, tkemali (plum sauce), and herbs.


  • Wine: Extremely important in Georgian culture; traditional winemaking techniques are still used.
  • Chacha: A strong grape brandy.
  • Tea: Black tea is popular, often consumed with sugar and lemon.

Historical Influences:

  • Persian Influence: Spices and herbs.
  • Russian Influence: Certain dishes like "borscht" have made their way into the Georgian diet.
  • Silk Road: As a crossroads between Asia and Europe, various spices and cooking techniques were introduced.

Modern Influences:

  • With globalization, foods like pasta, pizza, and sushi are becoming more common, especially in urban areas.

The unique geographical location of Georgia, along with its varied climate, has given rise to a diverse and flavorful cuisine that continues to be cherished both within the country and increasingly abroad.

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