Géorgie

Khachapuri

Bread baked around melting cheese, the Adjarian version a boat with egg and butter.

Khinkali

Twisted dumplings of spiced meat and broth, held by the knot and never eaten there.

Mtsvadi

Pork skewered on vine cuttings and grilled over their embers, salted only.

Satsivi

Poultry in a cold walnut sauce with coriander and marigold, served at New Year.

Pkhali

Chopped spinach, beetroot or beans pounded with walnut and garlic into pâtés.

Badrijani nigvzit

Fried aubergine strips rolled around walnut paste and topped with pomegranate.

Lobio

Kidney beans stewed with coriander and served in a clay pot with cornbread.

Chakhokhbili

Chicken stewed with a mountain of tomato, onion and fresh herbs, no water added.

Shkmeruli

Fried chicken drowned in garlic and milk, served in the pan it cooked in.

Ostri

Beef stewed hot with tomato, garlic and chilli, eaten with bread and nothing else.

Kubdari

Svan bread stuffed with hand-chopped meat and blue fenugreek, cut in wedges.

Chikhirtma

Chicken soup thickened with egg and sharpened with vinegar, no vegetables at all.

Elarji

Cornmeal beaten with sulguni until it stretches in ropes from the pot.

Sulguni

Brined cheese with a squeak, eaten fresh, smoked or melted into everything.

Ajika

Hot paste of red pepper, garlic and herbs, made in autumn and used all year.

Tkemali

Sour plum sauce, green or red, served with meat and potatoes.

Churchkhela

Nuts threaded on string and dipped repeatedly in thickened grape must.

Tonis puri

Canoe-shaped bread stuck to the side of a clay tone and pulled out blistered.

Qvevri wine

Wine fermented with skins in buried clay vessels, a method eight thousand years old.

Chacha

Grape pomace spirit distilled at home, poured at the toastmaster's command.