Georgia's Adjara region, located in the southwestern part of the country, is known for its unique cuisine. The region's cuisine is a blend of Turkish and Georgian flavors, resulting in a mouth-watering combination of spices and tastes.
In this guide, we'll explore the best dishes of Adjarian cuisine and why they're so special.
Khachapuri
Khachapuri is a staple of Georgian cuisine, and the Adjarian version is particularly delicious. It's a bread filled with cheese and topped with an egg. The bread is shaped like a boat, and the egg is cracked on top and mixed with the cheese before being baked. The result is a gooey, cheesy, and savory dish that's perfect for breakfast or lunch.
The Adjarian khachapuri is unique in that it's made with a mix of cheeses, including sulguni, a salty cheese that's similar to feta. The cheese mixture is what makes this khachapuri so special and flavorful.
Lobiani
Lobiani is another type of Georgian bread, but this one is filled with beans. The Adjarian version is made with a mix of kidney beans, onions, and spices. The bread is usually round and is served hot, making it a perfect comfort food on a chilly day.
The beans used in Adjarian lobiani are cooked with a mix of spices, including coriander and cumin, which give the dish a unique flavor. The bread is also brushed with an egg wash before baking, giving it a beautiful golden color.
Chvishtari
Chvishtari is a cornbread filled with cheese. It's a hearty and filling dish that's perfect for a cold winter day. The bread is made with cornmeal, cheese, and water, and then it's fried until crispy on the outside and gooey on the inside.
The cheese used in Adjarian chvishtari is usually sulguni, which gives the dish a salty and tangy flavor. The bread is also often served with a side of honey, which complements the salty cheese perfectly.
Mchadi
Mchadi is a type of cornbread that's made without any yeast or wheat flour. Instead, it's made with cornmeal and water and then fried until crispy. It's often served with cheese or honey and is a popular breakfast food in Adjara.
The cornmeal used in Adjarian mchadi is usually mixed with a variety of spices, including coriander and black pepper, which give the dish a unique flavor. The bread is also often served with a side of cheese or honey, making it a delicious and satisfying breakfast.
Kharcho
Kharcho is a traditional Georgian soup that's made with beef, rice, and a variety of spices. The Adjarian version is particularly flavorful, with a mix of cinnamon, cloves, and coriander. The soup is usually served with a side of bread, making it a filling and satisfying meal.
The beef used in Adjarian kharcho is usually slow-cooked with a mix of spices, giving it a rich and hearty flavor. The soup is also often served with a side of tkemali, a sour plum sauce that complements the rich beef and spices perfectly.
Chakhokhbili
Chakhokhbili is a chicken stew that's flavored with a mix of herbs and spices. The dish is made with chicken, tomatoes, onions, and a variety of herbs, including cilantro and dill. The stew is usually served with a side of bread or rice and is a popular dish in Adjara.
The chicken used in Adjarian chakhokhbili is usually slow-cooked with a mix of herbs and spices, giving it a tender and flavorful taste. The dish is also often served with a side of mchadi, a type of cornbread, which complements the rich flavors of the stew perfectly.
Churchkhela
Churchkhela is a type of candy that's made with grape juice and nuts. The grape juice is boiled down until it's thick and then mixed with nuts, usually walnuts or hazelnuts. The mixture is then shaped into long ropes and left to dry. The result is a chewy and sweet candy that's perfect for a snack or dessert.
The grape juice used in Adjarian churchkhela is usually mixed with a variety of spices, including cinnamon and cloves, which give the candy a unique and flavorful taste. The nuts used in the candy are also usually locally sourced, giving the candy a true taste of Adjara.
Adjarian Wine
No guide to Adjarian cuisine would be complete without mentioning the region's wine. Adjara is known for its unique grape varieties, including Tsolikouri and Chkhaveri. The region's wineries produce a variety of wines, including red, white, and sparkling wines. A glass of Adjarian wine is the perfect way to end a meal and is a must-try for any wine lover.
The grapes used in Adjarian wine are often grown in the region's mountainous terrain, which gives the wine a unique and complex flavor. The wineries in Adjara also use traditional Georgian winemaking techniques, including fermenting the wine in clay vessels called qvevri, which gives the wine a distinct taste and aroma.
Conclusion
Adjarian cuisine is a unique blend of Georgian and Turkish flavors, resulting in a variety of delicious dishes. From the cheesy goodness of khachapuri to the sweet and chewy churchkhela, there's something for everyone in Adjara. So, the next time you're in Georgia, be sure to try these dishes and experience the flavors of Adjarian cuisine for yourself.