About the food of Georgia

Georgia is literally my life raft at the moment. If I didn’t have this post to write I’d surely be passed out on my bed, waiting for the fever to subside.

I hope you’ll understand if this post is extra short. And, quite possibly, delirious.

Let’s start off with a quote. That’s always nice.

According to Laura Kelley,

Georgian cuisine is most closely related to Armenian cuisine – not only because of their shared border, but because Armenia (or its own rulers) ruled at least part of Georgia for 1000 years.

The Silk Road Gourmet: Volume One: Western and Southern Asia

Laura was kind enough to recommend several recipes from her book. From what I read (and tasted), Georgian food is full of strong flavors like cilantro, pomegranate, walnuts (tons of recipes included walnuts!), lemons, and unusual spice blends like Garo [Recipe] and Georgian Five Spice [Recipe]. She even has a recipe for beets with sour cherries. I’d love to try that one of these days, when my brain doesn’t feel like it’s about to implode.

Meat dishes, such as Georgian Grilled Chicken [Recipe] are marinated for a long time, giving them loads of pungency whether stewed or grilled. My heart does a little dance whenever I hear the word pungent. I’m not sure what part of my heritage is to blame for that one, but I like it!

Grapes are grown in Georgia and their cultivation is a source of much pride. For those of you who have been reading Global Table Adventure for a while, you may remember the dish I wrote about when we cooked Cyprus – a string of walnuts dipped in thick, concentrated grape syrup… Georgians (and people all over the region enjoy this unusual candy) [Recipe].

Now, if you’ll be so kind as to excuse me while I go pant under the fan (let’s hope my fever breaks before morning).

Sending you and yours well wishes!

Photos: Tbilisi, Lego building, Tusheti
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Comments

  1. Jessica Bennett says:

    When I was between 11-13, I had a friend, and I got to spend a lot of time at her house. Her father was from Georgia and her mother from Russia, so I got to try many interesting things at the dinner table- especially during a party, when her mother made so many different dishes (and brought out many bottles of Vodka) and dinner went on for hours. The thing I remember liking the most were meat dumplings (not sure of the official name or what exactly was in them). They were messy but so delicious!

  2. That must have been extremely stressful waiting out the Tornadoes…takes a lot out of you…no wonder you are exhausted with fever, etc.

    • Sasha Martin says:

      Oh yes, it was. I was crying and I’m not ashamed to admit it. Mostly because Ava was playing loudly (in the closet with me)… and I couldn’t hear the emergency radio announcements.

      • yikes tornadoes :-(
        …….the architecture is very interesting..all the buildings/pictures you posted are so different form one another..no wonder their food seems tohave alot of different ingredients..look forward to it..feel better <3

  3. I hope you feel better soon! I can’t wait to see the menu!

  4. I’m so sorry to hear that you’re feeling so awful, but was so excited to see that Georgia was the country this week! We LOVE Georgian food – feel that it’s one of the most underappreciated cuisines out there. The use of walnuts, garlic, cilantro and spices come together in such warmth…which matches the people and culture behind it. Some of our favorite dishes from our visit a few years ago: http://www.uncorneredmarket.com/2007/07/georgian-food/

    • Sasha Martin says:

      Audrey – thanks for sharing this link. What a lovely list of dishes (and photos!!). Now I wish I had done one of the baked goods. Now that I think of it, I did make Georgian Cheese Bread once in college. It feels like an eternity ago though and the one in your photo looks much more delicious.

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