IMERETIAN CUISINE

While the first dish that comes to mind from this western Georgia region will most likely be the common-buy-it-on-every-street-corner Imeruli khachapuri, there are many, many other dishes from the region to try, most of which are available to varying quality countrywide.

The Imeretian menu, like much of what Georgia can offer, is characterized with rich, aromatic spices and herbs, a sign of its position at the crossroads of Asia and Europe. Merchants who travelled from one continent to another traded their goods in Georgia for thousands of years: as a consequence, in Georgian cuisine, you can find influences from Turkey, Iran, Russia, China, India, Armenia and many other countries.

Imeretian cuisine is considered to be one of the best in the country even by the Georgians themselves, and among the many delicious dishes on offer, there are some which everyone should try while visiting the region.

Meat dishes are a favorite in Imereti, especially fowl, either boiled or fried, served with walnut and garlic sauce.

Imeretian khachapuri - what distinguishes Imeretian khachapuri from other Georgian cheese breads is a soft, salty cheese known as chqinti.

Pkhali is a vegetable pâté made with spinach, leeks, beet leaves or beetroot blended into a paste with vinegar and nuts.

Bazhe is the Imeretian variation of satsivi made with chicken rather than turkey.

Imeretian kuchmashi is a must-try: a delicious stew of chicken organ meats with spices and walnuts, decorated with pomegranate seeds.

And be sure to try some of Imereti’s many delicious mushroom dishes.


Main image: culturecheesemag.com