Vegetables Pickles and Preserves Meats Poultry Fish Soups Sauces Sweets Cheese Breads and Grains Wines and Spirits

Note: This section is in update process

Meats

Many different kinds of meat and game are enjoyed in Georgia, from beef to kid to wild boar. Until this century and the advent of modern agriculture, however, meat was considered a luxury and hardly an every day course. For this reason numerous ways were devised to preserve the freshly slaughtered animal. Apart from eating the meat fresh, Georgians salted, dried, and smoked it sometimes in a tome or clay oven. In the mountains, shepherds chilled meat by placing it under the running water of cold alpine streams. One ancient method of preserving meat, still practiced in some regions, is to place it in an oxen skin, boil the skin in a large kettle, and then bury it deep in the ground. This meat (gudis kaurma) keeps for up to a year.

Today most meat is consumed fresh, and the Georgian culinary repertoire is as famous as its women. Bless their golden hands and souls.

• Buglama (Veal Stew with Tomatoes and Herbs)
• Sousi (Beef Stew)
• Gupta (Beef Patties)
• Ghvidzli (Liver with Pomegranate Juice)
• Basturma (Grilled marinated meat)
• Mtsvadi (Skewered Lamb)
• Dadiani Mingrelian Mtsvadi (Dadiani version as made in Mingrelia Region of Georgia)
• Chakapuli (Braised Lamb Chops)
• Gochi (Roast Suckling Pig)
• Khinkali (Dumplings)
• Khinkali (Dumplings) Another Version
• Chebureki (Deep-fried Lamb Dumplings)