Gruzin oshxona juda xilma-xildir. Ko'plab taniqli go'shtli taomlardan tashqari, vegetarian va vegetarian taomlari ham mavjud. Davomida Sovet davri, Gruziya oshxonasi sifatida ko'rilgan yuqori oshxona Sovet Ittifoqi. 20-asrda ko'plab sonli gruzin taomlari Sovet davlatlari va Sharqiy Evropa mamlakatlarining mahalliy oshxonalariga kirib bordi.
Gruziyada ovqatlanish katta marosim va an'anaviy bayramona kechki ovqat shaklida bo'lishi mumkin supra sayohatchilar uchun ajoyib tajriba. Mamlakat mineral suvlari va sharoblari bilan ham mashhur: u azaldan uzum etishtirish an'analariga ega va o'zini "uzumchilik beshigi" deb biladi.
Ovqatlar
Non
Dominant non (პურyo, puri) turi - Gruziyada oq non. Qora non "nomi bilan tanilganNemis mutaxassisligi"Va faqat vaqti-vaqti bilan mavjud. Sanoatda ishlab chiqarilgan nonlardan tashqari, ba'zi bir an'anaviy variantlarini sinab ko'rish mumkin:
- Tonis puri (თონyod პური): Bu elektr, gaz yoki ko'mir bilan isitiladigan ohang (თონე) maxsus tosh pechda pishirilgan yassi non. Ob'ektiv shaklidagi xamir bir necha daqiqa davomida issiq toshga qo'yiladi va keyin uzun kanca yordamida olib tashlanadi - bu ham nonning o'rtasida kichik teshik hosil qiladi. Tonis purini issiq (tandirdan yangi) yoki sovuq holda iste'mol qilish mumkin. Deyarli har qanday bayramona taomga ko'plab norasmiy taomlar singari sovuq tonis puri kiradi. Zamonaviy ohang betondan ishlangan bo'lib, ularni qishloqda ham, shaharda ham topish mumkin. Kattaroq shaharlarda shahar blokida bir necha tonna bo'lishi mumkin. Ushbu kichik novvoyxonalar oddiy, qo'lda yasalgan signs yozuvlari bilan tanilgan va ularni shahar hovlilarining hovlilarida yoki garajlarida topish mumkin. Ba'zi yuqori darajadagi restoranlarning ham o'ziga xos ohanglari bor, masalan Tbilisidagi Puris Sachli ("non uyi").
- Shotis puri (Chyd yსy): Tonis purining cho'zilgan turi, asosan iste'mol qilinadi Kaxeti. Hatto gruzinlar ham bu ikkala non o'rtasida ularning shaklidan boshqa farqni ko'rmaydilar.
- Lavash (ვავაში): Juda yupqa non, faqat gruzin noni emas, balki Turkiyadan Markaziy Osiyoga keng tarqalgan va qadoqlash uchun ishlatilgan. kababi. Lavash ko'pincha ohangda pishiriladi va ko'pincha Armaniston yoki Ozarbayjon aholisi bo'lgan joylarda keng tarqalgan.
- Mchadi (დადი). Misr noni ko'pincha Lobio bilan birga iste'mol qilinadi. Xamirga aralashtirilgan pishloqli versiya deyiladi Chvishtari (Chiშტარი)
- (Tarxunis) Gvezeli - Odatda bozorlarda va ko'chada sotiladigan go'sht, kartoshka, pishloq yoki boshqa ingredientlar bilan to'ldirilgan tez gazak, pirojnoe.
- Nazuki - Darchin, limonli tvorog va mayiz bilan shirin va achchiq non. Odatda Shida Kartli, ayniqsa Suramida uchraydi.
Xachapuri
Xachapuri (Jarabჭy), pishloqga to'ldirilgan non yoki pirog, Gruziyadagi odatiy taomlardan biri, agar bo'lmasa, milliy taomlardan biridir. The milliy taom. Xachapuri so'zma-so'z "qozon noni" degan ma'noni anglatadi, ammo "pishloqli non" - bu ko'proq tavsiflovchi tarjima. Xamir yoyilib, pishloq bilan yopiladi va pishiriladi. Ushbu boy pirog deyarli har qanday holatda ham iste'mol qilinadi: ko'cha bo'yidagi gazak, aperitiv sifatida yoki hattoki o'zi ovqat sifatida (asosan nonushta sifatida). Tandirdan yangi, shuningdek, supadan keyin bo'lgani kabi sovuq kabi eng mazali taom.
Xachapurining ko'plab navlari mavjud. Imeretiya versiyasi butun Gruziyada keng tarqalgan bo'lib, uni "xachapuri" aytadi va u gruzin oshxonasining "standart repertuariga" tegishli. Aslida, Gruziya iste'mol narxlari indeksi "Xachapuri indeksi" deb nomlanadi, u turli mintaqalar o'rtasida Imeretiya xachapuridagi tarkibiy qismlarning narxlarini taqqoslaydi.
Restorandagi xachapuri odatda pitssa kattaligiga ega va uni ikki yoki to'rtta porsiya o'rtasida bo'lishish mumkin. Odatiy sayyohlik xatosi - bu har bir kishi uchun bitta buyurtma, faqat ovqatlanish juda ko'p ekanligini anglash. Bundan tashqari, u o'z-o'zidan emas, balki salat yoki go'sht kabi boshqa idishlar bilan birgalikda buyuriladi.
Xachapurining variantlariga quyidagilar kiradi:
- Xachapuri Imeruli (ჭაჭაპური მერულlyo): standart versiyasi, pizza kabi yumaloq va Imeretian pishloq bilan to'ldirilgan. Sifat (va narx) pishloq qancha ishlatilganiga bog'liq. Taxminan uch lariga sotiladigan ko'chadagi oziq-ovqat versiyalarida u qadar pishloq mavjud emas, ovqatlanish joyida yaxshi xachapuri esa ikki baravarga qimmatga tushadi.
- Xachapuri Megruli (ჭაჭაპური მეგრული): Mingrelian versiyasi ham keng tarqalgan va ommalashgan. Bu erda sulguni pishloqidan foydalaniladi, pirogning ichki qismida ham, tepasida ham pishloq mavjud. Ovqatlanish joyida yaxshi Mingrelian xachapuri taxminan 8-10 lari turadi.
- Xachapuri Adjaruli (Yadro A'zabiy): Ajjarcha versiyasi biroz boshqacha ko'rinishga ega, u kema kabi shakllangan, o'tin pechida pishirishdan oldin sulguniy pishloq va bir yoki bir nechta tuxum bilan to'ldirilgan. Tandirdan chiqarilganda, ustiga sariyog 'qo'shiladi. Ovqatlanishdan oldin, siz uchta plombani aralashtirib, uni iloji boricha kamroq to'kib yuborishdan ehtiyot bo'lishingiz kerak. Restoranlarda ushbu xachapuri ko'pincha bir nechta o'lchamlarda mavjud. Iunga (kema bolasi) eng kichigi, Botsman (lit. sailor) - bu oddiy versiya, kattaroq versiyalarida Titanik yoki Avrora kabi nomlar mavjud. Ajjariya "kemasi" kichik ko'rinishi mumkin bo'lsa ham, tiqma sizni to'ldiradi va aksariyat odamlar oddiy versiyasini iste'mol qilish uchun chindan ham och bo'lishlari kerak. Adjari khachapurini mamlakat bo'ylab restoranlarda topishingiz mumkin, ammo ularning "mahalliy" janubi-g'arbiy Gruziyasidan tashqarida ular unchalik yaxshi bo'lmasligi mumkin. Adjariyada bunday kemalar standart o'lchamdagi versiyasi uchun taxminan 6 larini turadi.
- Xachapuri Penovani (ხაჭაპური ფენოვანი): Laminatsiyalangan xamirdan tayyorlangan, pishloq bilan to'ldirilgan va kichikroq xachapuri bo'lgani uchun u ko'cha aperatifidir. Siz ularni novvoyxonalarda, bozorlarda, avtovokzallarda va supermarketlarda topishingiz mumkin va ularning narxi 1,50 laridan yuqoriga ko'tariladi.
- Xachapuri Osiuri (Jozibo'ldi): The Janubiy osetin pishloq va kartoshka pyuresi aralashmasi bilan to'ldirilgan versiya.
- Xachapuri Rachuli (Jozibali xizmat): versiyasi Racha (shimolda) nafaqat pishloq, balki jambon yoki bekon bilan to'ldirilgan.
- Xachapuri shampurasi (Grafiya): Bu pechda pishirilmaydi, balki shishga (karot, shampuri) qo'yiladi va ochiq olovda qovuriladi. Ayniqsa tog'li hududlarda mashhur.
- Bundan tashqari, ko'plab mahalliy versiyalar mavjud, masalan, restoranlarda o'zlarining "uy uslubi" xachapuri bo'lishi mumkin (kსtფyრმოn cხrჭაპური, sapirmo khachapuri).
Lobiani
Lobiani (Tsyadნი) - bu Gruziyaning milliy taomlaridan biri sifatida qaralishi mumkin bo'lgan yana bir pirog. U Rachadan kelib chiqqan, ammo butun mamlakat bo'ylab mashhur. Pishloq o'rniga u loviya bilan to'ldiriladi (Tsyol, Lobio), shuningdek xachapuriga vegetarian alternatividir. Ko'plab gurjilar Sharqiy pravoslav kunlarini kuzatadilar, ular go'sht, sut va tuxum mahsulotlaridan voz kechishadi, so'ngra lobiyani ayniqsa mashhur.
Shuningdek, lobiani-ning ba'zi variantlari mavjud:
- Oddiy lobiani nonda pishirilgan ziravorli loviya xamiri. Bu restoranlarda taxminan 4 lari turadi.
- Rachuli Lobiani (Zudlikli jiyoda) yoki Lobiani Lorit (Tsyadნyd Tsyთn) shuningdek, cho'chqa go'shti yoki cho'chqa go'shti qobig'ini o'z ichiga oladi va shuning uchun siz go'shtdan saqlanishni istagan paytlarga mos kelmaydi.
- Lobiani Penovani (Tsyodyod Tsyoderjyo) ko'p qatlamli xamir bilan tayyorlangan va ko'cha aperatifi sifatida mashhur bo'lgan xachapuri penovaniga o'xshaydi va ularni odatda 1 laridan kamiga sotib olishingiz mumkin.
Sutli mahsulotlar
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Gruziyada sut mahsulotlari asosan kichik dehqonlar qo'lida. Supermarketlardan xarid qilishingiz mumkin bo'lgan sanoat ishlab chiqaradigan sut mahsulotlari asosan chet eldan keltiriladi yoki import qilingan sut kukunidan tayyorlanadi. Haqiqiy mahsulotlarni to'g'ridan-to'g'ri qishloqlardagi fermerlardan sotib olish oson. Shunga qaramay, ehtiyot bo'ling, chunki oshqozoningiz pasterizatsiya qilinmagan sut mahsulotlariga tayyor bo'lmasligi mumkin. Bozorlar bu kabi mahsulotlarni topish uchun yana bir yaxshi joy. Kundalik mahsulotlarning nomlari quyidagilarni o'z ichiga oladi:
- Matsoni (წონაწონი). - yogurt kabi, ammo tarkibida yog 'miqdori yuqori va qattiqroq.
- Xacho (ჭოხჭო). Bu kvark (tvorog), juda quruq va mo'rt, yog 'miqdori 6-9% ni tashkil qiladi. 9-10 lari / kg.
- Arazhani (Aerobaziy) - qaymoq, odatda yog 'miqdori kamida 20% ni tashkil qiladi, borsch yoki pelmeni kabi rus taomlari uchun ajralmas, ammo ko'plab souslar uchun asosdir.
- Karaki (რარაქი). Yog '. 14 lari / kg.
- Rdze (რძე) - sut
- Nadugi (დუღადუღი). Ovqat pishlog'iga o'xshash mahsulot, ammo u juda ham qaymoqli ta'mga ega. U asosan albumin oqsillaridan tashkil topgan va uni parhez mahsuloti deb atash mumkin. Gruzinlar uni yalpiz bilan aralashtirib iste'mol qilishni yaxshi ko'radilar. Nadugi asosan Gruziyaning G'arbiy qismida tayyorlanadi. 5-6 lari / kg.
Pishloq
Gurjistonda ishlab chiqarilgan sutning katta qismi pishloqdan tayyorlanadi (Tsy, khveli). Pishloqning turlari juda ko'p, ammo xilma-xilligi Gruziya oshxonasidagi boshqa taomlarga nisbatan unchalik ko'p emas.
- Sulguni (სულგუნი). Turli xil tuzli sho'r suvli qattiq pishloq. Pishloq tuzilishi mozzarellaning blokiga juda o'xshaydi. Bu dudlangan yoki taroqsimon shakllangan pishloq iplari kabi mavjud. 15-16 lari.
- Sulguni (სულგუნი Შებოლილი). 17-18 lari / kg.
- Imeruli (Iyol) - sulguni kabi, ammo mo'rtroq
- Guda (Va)
- Mesxuri (მესხურy) - Samtsxe-Javaxetidan olingan mutaxassislik, bu pishloq juda yuqori yog'li tarkibga ega va deyarli sariyog 'bilan taqqoslanadi. Bozorlarda bir kilosi taxminan 8-12 lari turadi.
Pokadagi monastir (Ninotsminda mintaqada) zamonaviy pishloq fabrikasi mavjud bo'lib, uning pishlog'i gruzin bo'lmagan, ko'k pishloq kabi juda yaxshi navlari mavjud, ammo ularning narxi ancha tik.
Go'sht
Xinkali - bu milliy taomlardan biri bo'lib, uni qo'lda iste'mol qilinadi
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Mtsvadi qozonda
Satsivi
Kupati
Kuchmachi
Chanaxi
Chaxoxbili
Ojaxuri
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Xinkali
To'ldirilgan köfte xinkali (Tsidნკალი) yana bir taniqli gruzin taomidir va Gruziyaning sharqiy qismidagi oshxonada asosiy rol o'ynaydi. Tiflisliklar orasida mintaqadagi xinkali restoranlariga sayohat qilish juda mashhur Mtsxeta va Dusheti, ovqatning uy mintaqasida bahramand bo'lish uchun.
Xinkali pelmeni yoki baozi kabi boshqa oshxonalardan olingan köfte eslatadi, ammo o'ziga xos ta'mga ega. Xamir un, suv, tuz va ixtiyoriy tuxumlardan tayyorlanadi. Dumaloq mayda bo'laklar stakan bilan kesiladi, ziravorli maydalangan go'sht bilan to'ldiriladi, o'raladi, sho'rda qaynatiladi va sariyog 'va qora murch bilan tortiladi. Ayniqsa, xinkali katlamasi o'z-o'zidan bir san'atdir va uni qaynatish paytida ochilmasligi uchun buklash muhimdir. Supermarketlardan sotib olingan chuqur muzlatilgan xinkali ochilishi va ularni qizdirganda to'lg'azish chiqishi odatiy hol emas.
Xinkali qo'l bilan yeyiladi va buni to'g'ri bajarish uchun biroz mashq qilish kerak bo'ladi - chet ellik sifatida o'rganganingizdan so'ng, siz mahalliy aholini hayratda qoldirasiz. Mahalliy aholi chaqiradigan tepadan ushlang kudi (ქუდი, lit. "shapka"), yoki tschipi (ჩიპი lit. "kindik"), va birinchi luqmani olganingizda, sharbatini to'kib yubormaslik uchun uni tortib oling. Agar xinkalini birinchi marta iste'mol qilsangiz, stolga va kiyimingizga uning bir qismini to'kib tashlashingiz uchun yaxshi imkoniyat bor. Keyin qolganini yeysiz, va "shlyapa" ni yeyishingiz bilan, ko'pchilik gruzinlar uni plastinkada qoldiradilar. Xinkalini ushlash va og'zingizga olib kelish uchun vilka va pichoqdan foydalanish mumkin, lekin uni plastinkangizga kesib tashlash - yo'q. Raqobatbardosh xinkali yeyish gruzin erkaklar orasida eng sevimli mashg'ulot hisoblanadi va g'olib stolda kim ko'proq "shapka" qoldirganiga qarab belgilanadi.
Xinkali ikki xil:
- Xinkali Kalakuri (ხინკალი ქალაქური, shahar xinkali): qalinroq "shapka" va kamroq achchiq restoranlarda kutish mumkin bo'lgan standart versiya.
- Xinkali Mtiuri (ხylნკალი მთიური, tog 'xinkali): qishloq ovqatlanish joylarida, ayniqsa tog'larda, bu tur xizmat qilinadi. Yupqa, kalta shlyapada ko'proq ziravorlar va o'tlar bor.
Agar sizning xinkali kechki ovqatingiz soatlab davom etgan bo'lsa va xinkali sovib ketgan bo'lsa, ularni qovurilgan idishda qayta isitish mumkin. Shuningdek, restoranlarda ular buni qilishdan mamnun bo'lishadi.
To'ldirish odatda piyoz, sarimsoq, qalampir va tuz bilan, shuningdek ko'pincha yangi koriander, petrushka yoki zaytun moyi bilan maydalangan maydalangan go'shtdan (mol va / yoki cho'chqa go'shti) iborat. Kvark (tvorog) yoki kartoshka bilan vegetarianlar versiyalari ham mashhur, ammo hamma joyda mavjud emas.
Sharob odatda Gruziya bilan bog'liq bo'lgan ichimlik bo'lsa-da, xinkali, pivo yoki vaqti-vaqti bilan aroq ichadigan oddiy ichimlik emas. Bundan tashqari, xinkali - bu o'z-o'zidan buyurtma qilingan, ba'zida yon salat bilan tayyorlangan taom. Ular sizning partiyangiz uchun raqamlar bo'yicha buyurtma qilinadi, agar ular och bo'lsa ham har bir mehmon uchun taxminan 5-7 xinkali kifoya qiladi, agar siz to'rt kishilik ziyofat bo'lsangiz, ularning 20-25 kishiga buyurtma berishni xohlaysiz. Xinkali odatda 0,70 lari atrofida bo'ladi, kamroq - grafika va undan yuqori - yuqori darajadagi restoranlarda. Ular buyurtma asosida tayyorlangan va ularni tayyorlash uchun 20-30 daqiqa vaqt ketadi, agar siz yuzlab kishini katta ziyofatda qatnashmoqchi bo'lsangiz, buyurtmangizni bir necha soat oldin qilishingiz kerak.
Mtsvadi
Mtsvadi (დადი) - xalqaro miqyosda shashlik ruscha nomi bilan mashhur - Gruziyada mintaqaning boshqa joylarida bo'lgani kabi mashhur va eng mashhur barbekyu taomidir. Mtsvadi nafaqat restoranda ovqatlanish paytida, balki pikniklarda ham, gulxan atrofida o'tirganda yoki bog 'ziyofatida eng sevimli tanlovdir.
Gruziyalik mtsvadi atrofdagi mamlakatlarda bir xil taomdan unchalik farq qilmaydi. Go'sht xurmo kattaligida bo'laklarga bo'linib, marinadlanadi va ziravorlanadi, shu jumladan piyoz, sharob va ko'pincha anor sharbati va urug 'va berberis aralashmasiga bir necha soat yoki bir kechaga botiriladi. Go'sht shishlarga yopishtirilib, porlab turgan ko'mirga (yaxshisi uzumzordan) qovuriladi va yangi piyoz bilan xizmat qilinadi.
Ba'zi muhim so'zlar:
- Samtsvade (მწვამწვადე) - so'zma-so'z "mtsvadi uchun", shu maqsadda osonlikcha kesilgan, ammo marinadlanmagan go'sht.
- Basturma (Zabot) - go'sht marinadlangan bo'lsa, katta supermarketlarda mavjud
- Shampuri (მპურამპური) - shish. Agar shish sotib olish kerak bo'lsa, osongina egilib turadigan narsalardan qoching. Yaxshi tanlov - bu soxta bozorlarda topiladigan sho'rvalar; ularni o'yilgan asl narxida taniysiz.
- Tsalami (ლალამი) - uzum uzumlari va mtsvadi uchun o'tin sifatida foydalanish uchun quritilgan. Sharob ishlab chiqaruvchilar bularni mtsvadi uchun saqlashadi, garchi ular ba'zi do'konlarda ham mavjud. Zalami yoqganingizda, ular avval issiq va kuchli alanga bilan yonib ketishidan ehtiyot bo'ling. Bu bir necha daqiqa davom etadi, keyin uzoq vaqt yonib turadigan issiq ko'mir qoladi. Keyin, shishlarni ko'mirdan bir necha santimetr yuqoriga qo'ying.
- Mtsvadi - taomning o'zi, quyidagicha mavjud:
- Ghoris mtsvadi (Zdს cსtდი) - cho'chqa go'shti
- Xbos mtsvadi (ხბოს დადი) - buzoq go'shti
- Katmis mtsvadi (Zadთმთმსსს) - tovuq
- Tsxvris mtsvadi (ცხვრის მწვადი) - qo'zichoq
- Mtsvadi kezse (წვადი კეცზე) - pechkada yoki ochiq olovda qozonda (კეცე, Keze) tayyorlangan mtsvadi.
Agar siz olov qila olmasangiz, mtsvadi ham qovurilgan idishda tayyorlanishi mumkin.
Boshqa go'shtli taomlar
- Shkmeruli (შქმერულy) - bu sut va sarimsoqdan tayyorlangan sousda qovurilgan tovuq go'shti. Ko'pincha tovuq go'shti avval qaynatiladi va keyin qovuriladi. Issiq yeydi.
- Satsivi. - yong'oq sousidagi tovuq go'shti.
- Mtsvadi. - Shashlik singari piyoz solingan marinadlangan cho'chqa go'shti yoki buzoqning mazali panjara qismlari ham asosiy mahsulot hisoblanadi.
- Kupati. - Butun Gruziyada mashhur bo'lgan achchiq kolbasa.
- Kuchmachi. - Tovuq jigaridan, qalbidan va g'ilofidan yasalgan, tepasiga yong'oq va anor urug'i solingan idish.
- Chanaxi. - qo'zichoq, pomidor, baqlajon, kartoshka va ziravorlardan tayyorlangan va shunchaki mazali taom.
- Chakapuli. - Qo'zi pirzola yoki buzoq go'shti, piyoz, estragon barglari, olcha olxo'ri yoki tkemali (olcha olxo'ri sousi), quruq oq sharob va aralashtirilgan yangi o'tlardan (petrushka, yalpiz, arpabodiyon, koriander) tayyorlangan osh, bir xil darajada yaxshi.
- Chaxoxbili. - So'z ma'nosini anglatadi tustovuq, tovuq va pomidorni yangi o'tlar bilan qovurilgan.
- Chixirtma. - Har qanday sabzavotsiz deyarli to'liq sho'rva, boy tovuq suvi bilan tayyorlangan, u kaltaklangan tuxum va limonli tvorog bilan quyuqlashtiriladi.
- Chashushuli - Gulashga o'xshash, lekin undan ham yaxshiroq bo'lgan pomidorli mol go'shti güveç.
- Ojaxuri - So'z ma'nosini anglatadi go'sht va qovurilgan kartoshka. Odatda cho'chqa go'shti bilan birga keladi, lekin vegetarian qo'ziqorin ojaxuri eshitilmagan emas.
- Kalia - mol go'shti, piyoz va anordan tayyorlanadigan issiq taom.
Vejetaryen taomlar va salatlar
Ajapsandali
Lobio
Pxali
Korkoti
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Jonjoli
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Ko'plab vegetarian taomlari mavjud (asosan Gruziyaning g'arbiy qismlarida), ular juda mazali va ko'pchilik mahalliy partiyalarni og'ir sharob ichish bilan birga olib borishadi. Biroq, vegetarianizm gruzinlar uchun begona tushunchadir, garchi Gruziya pravoslav cherkovi o'z izdoshlarini yilning turli vaqtlarida, shu jumladan Rojdestvo bayramiga (7 yanvar) qadar "ro'za tutish" majburiyatini yuklaydi. Bunday ro'za go'shtdan saqlanish va sabzavot va sut mahsulotlarini iste'mol qilishni anglatadi.
- Ajapsandali. (Aჯbatნდალი) - har bir oilaning retsepti bo'yicha har xil tayyorlangan va juda ajoyib sabzavotli ratatuil.
- Lobio. (ლობlოn) - loviya (pishirilgan yoki dimlangan), koriander, yong'oq, sarimsoq va piyozdan tayyorlangan gumusning mahalliy versiyasi singari, lobioning ba'zi turlari gumusga qaraganda pishirilgan loviyaga yaqinroq. U bilan bir necha marinadlarga buyurtma bering!
- (Nigvziani) Badrijani. (ნyodyodyნd jodდრyჯანი) - ziravorli yong'oq va sarimsoq pastasi bilan to'ldirilgan qovurilgan baqlajon, ko'pincha anor urug'lari bilan to'ldiriladi.
- Pxali. (yoki mxali ) (Sarjyun) - maydalangan yong'oq, sirka, piyoz, sarimsoq va o'tlar bilan birlashtirilgan, maydalangan va maydalangan vejlar (karam, patlıcan, ismaloq, loviya yoki lavlagi).
- Sulguni. (სულგუნy) - Samegrelo mintaqasidan dimlangan tuzilishga va elastik konsistentsiyaga ega sho'rlangan, nordon, o'rtacha sho'r ta'mli pishloq. Ko'pincha garnitür sifatida xizmat qiladi.
- Ghomi va Baje (Ydჭომ yāt gāz) - Misr yormasi va makkajo'xori unidan tayyorlangan, bo'tqa o'xshash, odatda ichkarida erituvchi pishloq bilan xizmat qiladi. Yong'oq sousi bo'lgan Baje bilan sinab ko'ring.
- Chvishtari (Tsyudyozy) - Gomiga o'xshash, ammo pishirilgan. Mchadi asosan Sulguni pishloqidan tayyorlangan.
- Soko Ketsze (სოკო კეცზე) - loydan yasalgan idishda pechda qovurilgan qo'ziqorinlar.
- Axali Kartopili (ხხლ კკრტოფლრტოფ) - Yosh kartoshka asosan may oyining boshida qovurilgan.
- Kitris da Pomidvris Salata Nigvzit (Har qanday restoranda mavjud). Bu qaymoqli yong'oq kiyimi bilan pomidor va bodring salatasi.
- Jonjoli (ჯონჯოლი) - qovuq kurtaklari salatasi. Ular gullashdan oldin aprel oyida tanlab olinadi va sho'r suvga solinadi. Ta'mi zaytun va asirning kombinatsiyasiga o'xshaydi.
- Qatmis Salati (ქათმის სალათი) - tug'ralgan tovuq, piyoz, mayonez va ziravorlar qo'shilgan tovuq salatasi.
- Pxali (ლალი), salat va yoyish o'rtasidagi narsa, pyuresi yong'oq va ismaloq yoki lavlagi kabi sabzavotlardan tayyorlanadi.
Soslar
Ushbu souslarni vegetarian va go'shtli taomlar bilan sinab ko'ring:
- Masharafi (Sarob) - Anor sousi
- Tkemali (Zadლy) - Olxo'ri sousi
Ziravorlar
- Svanuri marili(სვანური მარილი) - bu tuz, sarimsoq, qirmizi arpabodiyon, arpabodiyon, koriander, zaytun, maydalangan qalampir va tagetlardan tayyorlangan ziravorlar aralashmasi. Bu sho'rvalar, kartoshka, non, sabzavot va go'sht uchun ziravor sifatida deyarli har bir oshxonada ishlatiladi, shuningdek, esdalik sovg'asi.
Shirin taomlar
Cherkxela
Korkoti
Cherkxela
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Cherkxela (Át) - butun Gruziyada mashhur bo'lgan atıştırmalık. Yong'oqlar (yong'oq yoki findiq) ipga qo'yiladi va uzum sharbati va un aralashmasiga botiriladi, keyin quritilishi uchun qo'yiladi va nihoyat yana bir qatlam un bilan qoplanadi. U energiyaga boy, osonlikcha buzilmaydi va tarixan cho'ponlar va askarlar uchun oziq-ovqat bo'lgan. Yangi cherkov khela yumshoq, ammo vaqt o'tishi bilan u qattiqlashadi. Tishlash qiyin bo'lsa-da, u hali ham egan bo'lib qoladi.
Cherkhelaning rangi sharbat tayyorlagan uzum turiga qarab och sariqdan to'q qizil ranggacha o'zgarib turadi. Ular oxirgi shaklida un bilan qoplanganligi sababli, ular biroz quritilgan kolbasa kabi ko'rinadi. Cherkkelani bozorlarda va ko'chadagi sotuvchilardan sotib olish mumkin va ularning narxi 2-3 laridir. Ularni ushlab turadigan ipni yeyish mumkin emas; cherkovkelani ikkiga bo'ling va ovqatlanishdan oldin ipni torting.
- Gozinaki. (Sydნაყი) - karamellangan yong'oqdan (odatda yong'oqdan) tayyorlangan, asalga qovurilgan, lekin faqat Yangi yil arafasida va Rojdestvoda xizmat qiladigan qandolat.
- Tklapi. (პაპი) - Yupqa choyshab ustiga yoyilgan va kiyim shkafiga quritilgan mevali buklangan teri. Bu nordon yoki shirin bo'lishi mumkin.
- Pelamushi. (Zadმუშy) - O'rim-yig'im paytida un va siqilgan, quyultirilgan uzum sharbati bilan tayyorlangan bo'tqa.
- Korkoti. (კორკოტy) - Sutda mayiz bilan qaynatilgan bug'doy donalari.
- Kaklucha - Topish qiyin, shuningdek chaqirildi Quyosh marvaridlari, karamellangan yong'oq.
- Nugbari - shakarlamalar va shuningdek tovar nomi.
Meva va sabzavotlar
Bu yerdagi meva va sabzavotlar xushbo'y hid bilan yorilib, juda arzon. Ushbu mintaqada etishtirilgan va bo'lishi kerak kaki aka xurmo, feyxoa, anor va uzum. Ko'pgina bozorlarda mavjud bo'lgan quritilgan mevalarni ham sinab ko'ring.
kaki / xurmo
feyxoa
anor
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uzum
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| Meva | Aprel | May | Iyun | Iyul | Avgust | Sentyabr | Oktyabr | Noyabr | Dekabr |
|---|---|---|---|---|---|---|---|---|---|
| qulupnay | |||||||||
| shirin gilos | |||||||||
| olcha olxo'ri | |||||||||
| tut | |||||||||
| olxo'ri | |||||||||
| olmalar | |||||||||
| nok | |||||||||
| Anjir | |||||||||
| nektarin | |||||||||
| O'rik | |||||||||
| shaftoli | |||||||||
| tarvuz | |||||||||
| qovun | |||||||||
| uzum | |||||||||
| xurmo | |||||||||
| kivi | |||||||||
| feyxoa | |||||||||
| anor | |||||||||
| behi | |||||||||
| medlar | |||||||||
| limon | |||||||||
| mandarin | |||||||||
| apelsin |
Agar siz faqat ingliz tilida gaplashsangiz ham, chet ellik odam sifatida diqqat markazidagi shilliqqurt kabi ajralib tursangiz ham, siz meva-sabzavotlarni bozorda, masalan, G'arbiy Evropada to'laydigan narsalarning bir qismigina olishingiz mumkin. Pomidor, yangi pishloqdan tez ovqat olib, puri (non), va meva, ehtimol, mamlakatda eng foydali taomdir.
Kaki / xurmo
Ushbu meva ikki turga kiradi - biriktiruvchi va biriktirmaydigan. Kabi biriktiruvchi xachiya ko'p miqdordagi tanin tufayli to'liq pishmagan bo'lsa, og'zingizni juda quruq va paqirlab qo'yadi. Ular, odatda, qorong'i. Kabi biriktiruvchi bo'lmaganlar fuyu va jiro yangi iste'mol qilish uchun juda yaxshi, ular suvli va shirin va umuman qo'shimcha pishib etishning hojati yo'q. Ikkinchisi G'arbiy Evropada ham tarqatiladi, chunki avvalgisi yumshoq holatda tashish qiyin.
Mamlakatdagi mashhur non-gruzin taomlari
- Pelmeni va Wareniki
- Borscht
- Pitsa
Ichish
Vino
Gruziya - bu davlatlardan biri vino o'sib borayotgan vinochilik tarixi 8000 yillik tarixga ega va mamlakat o'zini "vinochilik beshigi" deb biladi. Ba'zi tilshunoslarning fikriga ko'ra, ichimlik "sharob" (vin, vino, Vayn ...) so'zi gruzincha Tslნოn (Gwino) dan kelib chiqqan.
Mamlakatning katta qismlari sharob etishtirishga yaroqli bo'lib, mahalliy va xalqaro uzum navlari etishtiriladi. Bu Gruziyaning ikkinchi yirik eksport mahsulotidir (metallolomdan keyin). Sovet Ittifoqi davrida Gruziya va Moldovada ishlab chiqarilgan sharob butun Sovet Ittifoqida va undan tashqarida ichilgan edi, va hozirgi kunga qadar sobiq SSSRni tashkil etgan mamlakatlar eksportning asosiy yo'nalishlari hisoblanadi. Dunyoning boshqa joylarida (masalan, G'arbiy Evropada) gruzin vinolari gruzin restoranlari va ixtisoslashtirilgan do'konlari import qiladigan qimmatroq turlari bilan cheklangan.
Sharob nafaqat ichimlik, balki gruzin kundalik madaniyatining asosi va milliy g'urur nuqtasidir. Masalan, ko'pgina qabr toshlari uzum yoki uzum bilan bezatilgan bo'lib, haykalda Kartlis Deda ("Ona Jorjiya") haykali chap qo'lida mehmonlarni kutib olish uchun bir qadah sharob va o'ng qo'lida dushmanlarni himoya qilish uchun qilich tutadi.
To'ylar, dafn marosimlari va suvga cho'mish kabi katta oilaviy ziyofatlarda uy egasi mehmonlar uchun sharob yetarli ekanligiga ishonch hosil qilishi kerak. Bunday tadbirlar paytida u juda ko'p miqdorda iste'mol qilinadi, ba'zida turli stakanlardan va ichimlik shoxlaridan va har doim tost bilan birga. Bu norasmiy tadbirlar va uchrashuvlar uchun ham amal qiladi. Katta tadbirlarda uy egasi har bir katta yoshli erkak mehmon uchun kamida ikki litr sharob olishi kerak va agar uy egasi ziyofat tugamaguncha tugasa, bu uyatli hisoblanadi. Banketlarda har doim a tamada tostlar va stollarda tartibni saqlash uchun javobgar (marosim ustasi). Bunday tadbirlarda iste'mol qilinadigan sharob baribir engilroq va oddiy sharobga qaraganda alkogol miqdori pastroq.
Ko'plab tijorat vino ishlab chiqaruvchilaridan tashqari, uyda ishlab chiqarilgan sharob ham keng tarqalgan. Deyarli barcha oilalarda o'zlarining sharobini o'stiradigan kichkina qishloq uyi bor, shuningdek shahar sharoitida siz hovlilarda o'sadigan sharobni ko'rishingiz mumkin. Sharob yig'im-terimi (Tsyu, Tveli) ko'pincha ikki marta, sentyabrning oxiri va oktyabr oyining oxirida bo'lib o'tadi va shu vaqtda oila va do'stlar vino tayyorlashda yordam berish uchun yig'ilishadi. Uzum kesiladi, katta chelaklarga solinadi (Jarabiy, Marani) va sharbatni olish uchun bosiladi yoki oyoq osti qilinadi. Bir necha hafta o'tgach, sharob tayyor bo'lib, dekabr o'rtalaridan boshlab ichiladi, shuningdek Gruziyadagi yirik sharob qabrlari xuddi shu tarzda ishlaydi.
Sharob etishtirish joylari va uzum navlari
Sharob ishlab chiqarishning asosiy yo'nalishlari:
- Kaxeti Alasani va Iori vodiylari, shu jumladan Gruziyaning eng muhim sharob mintaqasidir va Gruziyaning taxminan 2/3 qismi tijorat maqsadida ishlab chiqarilgan sharob shu erdan keladi. Bu erda uzumning asosiy navlari rkaziteli (oq) va saperavi (qizil) hisoblanadi. Achmeta, Kvarelo-Kindsmarauli, Manavi, Napareuli va Zinandali kelib chiqishi bilan tanilgan. Mintaqadagi taniqli sharob bog'lari orasida Telvaydagi Schuchmann va Manavi ham bor va Zinandalida katta sharob muzeyi mavjud.
- Mtsxeta-Mtianeti, Tbilisi, Kvemo Kartli va Shida Kartli: Xashuri va Tbilisi o'rtasidagi keng suv toshqini hududida asosan Evropaning uzum navlari, eksport qilinadigan vinolar, brendi va ko'pikli sharob uchun etishtiriladi. Mintaqadagi ba'zi taniqli sharobzorlar - Chateau Muxrani va Tbilisidagi Tbilvino, u erda siz Bagrationi gazli sharob zavodi va Sarajishvili brendi zavodini ham topishingiz mumkin. Assuretida schala sharobi, Kavkaz nemislari etishtirgan uzum turidan ishlab chiqariladi.
- Imereti: Rioni va Kvirila daryolari vodiysida ko'plab uzum navlari etishtiriladi, ammo bitta o'ziga xos xususiyati oq zizka.
- Racha-Lechxumi va Kvemo Svaneti: Rioni va Zcheniskaliy daryolari manbalari yaqinida tarkibida qand miqdori yuqori bo'lgan uzumlarga afzallik beriladi. Xvanchkara alexandruli und mudschurtuli uzum turlaridan tayyorlanadigan va shu paytgacha Sovet Ittifoqini tashkil etgan mamlakatlarda mashhur bo'lgan sharob bo'lgan va shu kungacha mashhur bo'lgan sharob bilan tanilgan. Shunga qaramay, vino etishtirish maydoni nisbatan kichik bo'lib, arzonroq "xvanchkara" vinolari (ikkalasi ham Gruziyada va chet elda sotiladi) umuman mintaqadan kelmasligi yoki eng yaxshi holatda boshqa viloyatlarning sharoblari bilan aralashtirilishi mumkin.
- G'arbiy Jorjiya mahalliy iste'mol uchun ishlab chiqarilgan shirin sharoblari bilan mashhur.
Uy sharoitida ishlab chiqarilgan sharob sharob o'sadigan Gruziyaning hamma joylarida ishlab chiqariladi, ya'ni bu hamma joyda, lekin eng baland tog'li hududlarda qo'llaniladi.
Sharob turizmi
Kattaroq vino ishlab chiqaruvchilarning do'konlari bor va vino qabrlarga ekskursiyalar va sharobni tatib ko'rishni taklif qilishadi, ba'zida yaxshi ovqatlanish bilan birga. Xususan, Kaxeti sharob ishlab chiqaruvchilari o'zlarining saytlarini tashrif buyuruvchilar uchun ochdilar va mintaqa bo'ylab sharob marshrutini ishlab chiqdilar.
Sharob yig'im-terimidan tashqari, yana bir muhim voqea - Yangi Sharob festivali, har may oyida Tbilisidagi Etnografik muzey oldidagi maydonda suhbatlashadigan joy. U erda ham katta, ham mustaqil sharob ishlab chiqaruvchilar o'z sharoblarini ulgurji va alohida iste'molchilarga sotadilar, oziq-ovqat do'konlari, an'anaviy musiqa va raqs tomoshalari mavjud.
Sotib oling
Do'konda yaxshi gruzin sharobining shishasi ajablanarli darajada qimmat bo'lishi mumkin (10 laridan yuqoriga). Biroq, uyda ishlab chiqarilgan yaxshi sharobni ko'cha sotuvchilardan litri 2 laridan sotib olish mumkin, lekin sotib olishga qaror qilishdan oldin uni tatib ko'rishni so'rang. Bundan tashqari, bu vino unchalik yaxshi saqlanmaydi, shuning uchun uni mayda idishlarga solib, havo o'tkazmaydigan qilib yopishingiz mumkin, aks holda u bir necha kun ichida buzilib ketadi. Gurjilar odatda plastik sharoblarni uy sharoitida tayyorlanadigan sharobni tashish uchun tejashadi.
Boshqa alkogol ichimliklar
Suyuqlik
Sharob ishlab chiqaradigan yon mahsulotlardan distillangan ichimliklar tayyorlash ham mashhur. Ulardan eng keng tarqalgani - italiyalik grappa yoki bolgariya rakiya bilan taqqoslanadigan pomach brendi brendidir. Chacha ham sanoatda, ham uyda ishlab chiqariladi; sizning shaxsiy foydalanishingiz uchun spirtli ichimliklarni distillash Gruziyada qonuniydir. Uni boshqa mevalardan sharbatni distillash orqali ham tayyorlash mumkin, bu holda u turkiy Rakiga o'xshab araki (achit) deb nomlanadi.
Asrlar davomida Rossiyaning ta'siri tufayli aroq ham mashhur bo'lib, uni araki deb ham atashadi (bu haqiqatan ham koreys tilidagi "ju" qo'shimchasiga o'xshab gruzin tilida alkogolning umumiy atamasi). Mahalliy aroqlarning mashhur brendlari - Gomi va Iveroni, import qilingan ukrain va rus aroqlari ham keng tarqalgan. Uchinchi keng tarqalgan distillangan ichimlik - bu konyak (Tsyodjyun, Koniaki).
Spirtli ichimliklar faqat norasmiy holatlarda ichiladi va hech qachon sharob bilan birga ichilmaydi, lekin odatda likyor va pivo birgalikda zavqlanadi. Shuningdek, bu erda gruzinlarning ichimlik odob-axloq qoidalari qo'llaniladi va u erda tostlar tayyorlash marosimi ustasi bo'lishi mumkin.
Pivo
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Pivo (Gruziya: ლუდი) (IPA:ludi) Gruziyaning tog'larida yuzlab yillik an'analarga ega va u erda u diniy bayramlarda sharob o'rnini bosuvchi sifatida ishlatilgan. Pivo hali ham an'anaviy tarzda pishiriladi, ammo bu pivo faqat ushbu tadbirlarda mavjud. Gruziyaning kuchli sharob madaniyatini hisobga olgan holda, mamlakatning qolgan qismida pivo ichish an'anasi yo'q. U erda pivo bir nechta yirik pivo zavodlarining unchalik ta'sirchan bo'lmagan mahsulotlariga to'g'ri keladi, ammo Evropa brendlarini litsenziya asosida ishlab chiqarishni boshlashi bilan standart yaxshilandi.
Supermarketlardan topiladigan deyarli barcha mahalliy pivo Buyuk Tbilisida joylashgan to'rtta pivo zavodlaridan biriga tegishli:
- Nataxtariy - Turk Efes guruhiga kiruvchi Nataxtarida
- Zedazeni - ichida Saguramo, pivo tayyorlash. König Pilsener litsenziya bo'yicha
- Castel Sakartvelo[o'lik havola] - sharqiy Tbilisidagi Isani-Samgori tumanida, mashhur Argo pivosini pishirmoqda
- Kazbegi - in Tschughureti in central Tbilisi, it's market share has shrunk over the years
A few smaller breweries exist, like OzurgetLudi in Osurgeti, Bolnisi in Bolnissi and Batumuri in Batumi, but it will take some effort to find them even in the cities they're brewed. Brewery tours are unheard of, though some of the breweries may have their own shops.
Beer is often drunk together with vodka or chacha. The toast is mostly made with the liquor and the beer plays just a secondary role. In fact toasting with beer used to be forbidden on religious grounds, though patriarch Ilia II voided this ban in order to make the Georgians consume less liquor. When a toast is made with beer, Georgians often say the opposite of what they mean, like toasting to Vladimir Putin during and after the 2008 Russo-Georgian War.
Beer doesn't have any place in a Georgian banquet (supra, see below), but is enjoyed in informal settings such as when watching football. Khinkali is the only Georgian food commonly associated with beer, another snack is dried and salted fish sometimes sold next to brewery shops. Beer is also associated with Nemis oshxonasi (which is fairly popular) and consumed together with food like schweinshaxe or bratwürste with sauerkraut.
Some beer related vocabulary:
- Ludi (ლუდი) - beer
- Ludis Bari (ლუდის ბარი) - "beer bar", or (ლუდჰანა Ludhana), "beer house". An establishment specializing in serving beer. Usually they offer a range of imported beer, nevertheless at a comparativelu high price. The beer bars and beer houses that serve food, usually serve German fare as per above.
- Ludis Maghasia (ლუდის მაღაზია) - beer shop. Not just selling beer but also food commonly consumed with beer (in Georgia).
Non-alcoholic drinks
Alkogolsiz ichimliklar
Wine isn't the only beverage Georgians have pioneered, it's a little known fact that some of the earliest soft drinks were invented here. In 1887 the Tblisian pharmacist Mitrophane Laghidse was developing a cough medicine and tried mixing soda water and tarragon. The result was a soft drink that quickly became popular in Georgia and all over the Russian Empire and has remained so until this day. Also more variants were invented and manufactured the same way (syrup and soda water). But it would take until 1981 until mass production of soft drink would begin in the Soviet Union.
Soft drinks (ლიმონათი), Limonati (like in some other European languages "lemonade" is an umbrella term for all soft drinks with or without lemonade) are today an important part of Georgian meals, even on banquets. Traditional fruit soft drinks are more popular than the global brands. The big breweries all make soft drinks, but there are also smaller manufactures. Popular traditional soft drink flavors are tarragon (ტარხუნა, Tarchuna), pear (მსხალი, Ms'chali), grape (Traube, საფერავი), cream and berberis.
The best place to try out traditional soft drinks are in coffee houses of the "Laghidze" company. The coffee house chain was founded by the inventor of the Georgian lemonade, and the beverages are produced in a factory by the same name, fresh from syrup and soda water. Home-made soft drinks is sold at markets, and made at order (price for a glass 0.30 lari). Some brands of industrially produced soft drinks (from the same flavors) are Natakhtari, Zedazeni, Kazbegi und Zandukeli.
Suv
The Caucasus mountains are home to many mineral water sources. Mineral water is bottled and exported, and is especially popular in the former Soviet states and the former Eastern Bloc in general. It's also one of Georgia's main export products; for example in 2013 the country exported mineral water for USD 107 million.
The main mineral water brands:
- Borjomi - the classic brand from the spa town by the same name, particularly popular in Russia and other former Soviet countries.
- Nabeghlavi - Borjomi's main competitor in the domestic market, has started exporting its water as well. It too comes from an eponymous spa town.
- Likani - from a source near Borjomi, and the third most popular mineral water brand in Georgia.
In shops you can also buy non-carbonated water (also from spa water), some important brands include Bakhmaro, Sno and Sairme. Georgian mineral water always has a high carbon dioxide, mineral and iron content. It's an acquired taste, much stronger than for instance Central European mineral waters, but is an excellent beverage during hot summer days as it contains many minerals that are useful if you're dehydrated. Finally, Georgians also consider mineral water a good hangover cure.
In addition to bottled water, the country also has countless natural mineral water sources when you can enjoy the water free of charge, as much as you like. Reddish and yellowish rock sediments often reveal that there's a mineral water source nearby.
When ordering just water (წყალი}}, Zkhali) in a restaurant you will get non-carbonated water. If you want "real" mineral water, ask for it by the brand name. If they don't have your preferred brand in stock, they will let you know, and suggest you another mineral water brand.
Choy
Georgia was the main choy (ჩაი, tchai) growing area in the Soviet Union, and "Gruzian chai" was also famous in western countries. Tea production virtually ended in the early 1990s, and many former tea plantations have grown over. Today tea is grown on a small scale, and most of it is imported. Still, in Ozurgeti there's a tea museum and a trade school for tea growing. Georgian-produced tea can be bought (by weight) on markets, and the company Gurieli makes tea bags with Georgian tea that are sold in most supermarkets.
While production has subsided, tea remains a popular drink, particularly black tea sweetened with muraba (a kind of jelly with big fruit pieces). Mzvane (მწვანე) stands for green tea, schawi (შავი) and tchai (ჩაი) for black tea. Traditionally tea water was made in samovars like in Russia, today electric water cookers and gas stoves are used.
Kofe
Kofe (ყავა, Khava) is widely drunk, but there's no such coffee culture like in nearby Armenia or Turkey. Traditionally coffee is made the Turkish way and called Nalekiani Khava (ნალექიანი ყავა) or Turkhuli Khava (თურყული ყავა), where ground coffee beans, sugar and water are heated in a pot. Together with electric coffee makers this is the normal way of preparing coffee; also instant coffee is available.
Until the early 2010s, Italian coffees like espresso and cappuccino were just a specialty to be found in expensive restaurants. But after that coffee houses specializing in Italian coffees (often open day and night) have sprung up in bigger cities. Thanks to this, prices have dropped considerably (cappuccino 3 lari, espresso 2 lari) and Italian coffees have found their way into other restaurants, though there they may still be relatively expensive; even 6 lari and up. Also, if you're a coffee connoisseur, be sure to ask what kind of coffee they make before ordering, otherwise you may be in for a cup of instant coffee at an inflated price.
Signs above coffee houses generally don't say "café" in Latin letters, but კაფე, kape. (ყავა, Khava) is the beverage.
Popular drinks from nearby countries
- Burachi (ბურახი) is Russian kvas. It's a carbonated soft drink, related to beer, with a low alcohol content (max. 1.5%) and a taste of herbs. Burachi is most widespread in bigger cities in markets, around stations and parks where it's sold from tank carts (often labeled with the beverage's Russian name, Квас). A glass costs about 0.30 lari.
- Kefir (კეფირი, Kepiri) is a fermented dairy beverage originally from the northern Caucasus, and is part of many Georgians' breakfasts.
- Ayran (აირანი, Airani) is an East Anatolian and Armenian beverage from yoghurt, salt and water and is popular in Adjaria.
Yemoq
Restaurant types
- Restorani (რესტორანი): restaurant - mostly upscale, a lot of dishes on the menu.
- Dukani (დუქანი): guesthouse, generally simpler than a restaurant with a shorter menu.
- Sachinkle (სახინკლე): a place specializing in khinkali and at best serve only a few other dishes.
- Sachatschapure (სახაჩაპურე):like the former, but specializing in khachapuri.
- Kape (კაფე): coffee house
- Ludis Bari (ლუდის ბარი), Ludis Restorani (ლუდის რესტორან): beer house, specializing in beer and also serving Central European food and snacks.
- Sasausme (სასაუსმე): fast food and snack place
A Georgian specialty is the Sabanketo Darbasi (საბანკეტო დარბაზი), the banquet or party hall. These establishments are not open for walk-in guests but for pre-booked banquets (supras) and other events.
Pay
Traditionally the person inviting others for a meal would pay the whole bill. Among friends, mainly in urban environments, this is not necessarily true, sometimes the final sum is divided by the number of patrons, alternatively everyone contributes as much as they feel like. But giving each patron separate bills to pay for their own food and drink is unheard of.
Credit cards are accepted only at more expensive restaurants and in bigger cities. If you need to pay by card, ask before ordering if the restaurant accepts your card.
As a rule, bigger restaurants add a service fee of 10-20% of the final sum to the bill, though this will be stated in the menu. This means that tipping isn't necessary, but if you're particularly happy about the service you can round up the sum. Smaller restaurants, especially in the countryside don't add any service fee, and in this case a bigger tip (around 10%) would be appropriate.
The Supra
A supra (სუფრა), Suphra) or keipi (ქეიფი) is a Georgian banquet with an abundance of food being served. Unlike for example Western Europe there are no personal servings, but all the dishes are placed on the table and each guest can help themselves as much as they like. This gives you an opportunity to try a bit of everything.
Supras are sometimes enjoyed in restaurants, but often in special banquet halls as per above. As these events tend to be fairly loud, restaurants often have separate rooms (კუპე, Kupe) for supras to make sure the events don't disturb or get disturbed by other patrons or supras. Restaurants and banquet halls generally allow people to bring their own wine. The host needs to make sure there's not only plenty of wine, but also plenty of food for the guests, and often there will be much food left after the party is over. The host family will get to bring this food home.
Drinking is also an important part of a supra. A supra always features a tamada (ტამადა), a master of ceremonies nominated by the host, who is responsible for the toasts, for keeping the party going and the guests joyful. The tamada has to be charmant, funny, spontaneous, but also has to possess a certain amount of authority. They need to make sure that the guests don't split into smaller groups, keep general order and address individual guests behaving badly or seeming lonely. Supras may include a few dozen to several hundred guests, and at bigger events tamadas often have a microphone and loudspeaker to make themselves heard, alternatively they have assistants distributing the toasts to individual tables.
You may only drink when the tamada has said a toast. These are not just random jokes, but remarks that guests take seriously, and sometimes takes the form of poetry and songs. At the toast, guests should stop their own discussions and listen to the tamada, as it's a major breach of etiquette to do otherwise. Then, guests are encouraged to add comments to the theme, which can turn into long speeches.
At the beginning of the supra, the toasts are more frequent to get the party started, though the pace slows down as the evening progresses so as to make sure the guests don't get too drunk. The tamada himself may never get so drunk that he doesn't stay in charge of the party and as such experienced drinkers are preferred as tamadas. At some parties, the tamada isn't even allowed to leave the table, even to go to the toilet.
Topics for toasts vary between supras, but traditional and common ones include:
- To God (უფალის დიდება, Upalis Dideba) - commonly the first toast at any supra
- To peace (Mschwidobis Gaumardschos) - commonly the first toast in Guria
- To the honor of the host or event (if a birthday, baptism, marriage or similar is the reason for the banquet)
- To the host family (Am Odschachs Gaumardschoss) - usually at private events that have no particular theme
- To the children - not only the ones at the party, but to all children in the world
- To friendship - between guests as well as their friends that aren't present
- To love (Sichwaruls Gaumardschoss) - a special toast, often drunk from a special horn or cup
- To family members - spouses, parents, mothers etc.
- To Georgia, the home country - if there are foreign guests, the toast is to their home countries too
Then there are also "sad" toasts in between:
- To passed away ancestors
- To recently passed away loved ones
A "sad" toast needs to be followed by a happy one (to love, children, the future, for instance) almost right away, and having a sad toast as the last one at a banquet is believed to mean bad luck. Also, guests who leave early should never leave after a sad toast. The sad toasts are thus made at the beginning of the event, and there are at normal supras just one or two sad toasts, but if it's at a funeral there will be many more of them as the deceased person's dead family members and close friends will each be toasted.
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Saying the toasts is something reserved for the tamada, though after a toast, individual guests are allowed to comment on the same topic after asking the tamada to have a word. This is particularly common after the toast to the host family when individual guests thank the host for being invited. Also, if you want to leave, you should also ask for the word, say goodbye to other guests and empty your glass.
Other special toasts:
- Alaverdi: the tamada asks a guest to say a toast, usually this is a close friend of the host or of the person which is celebrated (e.g. if the supra is to celebrate somebody's birthday). The person saying the toast needs to honor the host/person as well as possible without getting too kitschy.
- Daschla Armaschla: at the end of a supra, the tamada says "Daschla Armaschla", meaning "the end for tonight but not the end forever". After this toast, the banquet has officially ended.
Special toasts are often drunk from special containers, like horns (hantsi) that are made from animal horn, ceramic or glass, or bowls. After emptying such a special container, they're traditionally refilled and passed on to the person next to you for the next toast. If there are no horns or bowls available, beer mugs or similar can be used.
Informal meals
Informal meals are to some extent similar to the supra; at a restaurant the host will order food for all guests, which is the placed in the middle of the table for everyone to help themselves. At restaurants it's uncommon to order just your own food, and so foreigners (solo travelers especially) may find it tricky as dishes are meant for sharing and therefore quite large. If there are many of you, do as the locals, order a couple of dishes and share them.
Also at home, food is placed on the middle of the table. Occasionally there may be a tamada, mostly the host him/herself, whereas there will be toasts (and guests only empty their glass at a toast), but it's otherwise much less formal and scheduled than a supra.
Hurmat
If Georgians invite you for a meal at a restaurant or at home, expect a plentitude of food. It's impossible to eat everything up, though it would be a great embarrassment to the host if you would do so, because it would mean they have ordered or purchased too little of it. Expect that there will be a lot of food left, but don't worry about it – try a little bit of everything and enjoy the variety of the local cuisine!