By Katie Ruth Davies

ON THE GO

Khachapuri is a traditional Georgian dish of bread filled with cheese, best eaten while hot and fresh out of the oven. There are several types of Khachapuri in Georgian cuisine from different regions of Georgia: Imeretian (Imeruli- cheese inside), Adjarian (Acharuli/Adjaruli- cheese and semi-raw egg), Mingrelian (Megruli- cheese in and out), Abkhazian (Achma- soft lasagne-like layers with cheese), Gurian (Guruli- cheese and egg inside), Ossetian (Ossuri- potato and cheese inside), Svanuri (kubdari- spicy meat), Racha (Rachuli- bacon and cheese), Penovani (puff pastry with cheese).

Imeruli (Imeretian) Khachapuri from the western Georgian region of Imereti is one of the most common. A round flat ‘pizza’ style- it is stuffed with Imeretian cheese comparable to a mix of feta and mozzarella.

CHEWY NOVELTIES

Churchkhela look like candles- and I know of people who have immediately tried to light them when given them as a present! A string of nuts (most commonly walnuts or hazelnuts) is dipped in a thick hot mix of flour and grape juice and then hung up to dry. Various different grape varieties are used, red and white, meaning that you have a lot of choice from sweet to sour. And there it is- a long-last- ing treat perfect for snacks, parties, long journeys and novelty souvenirs!

BIG N BULKY

For an appetite on the go, you can do no better than a Scha- warma. While not exactly Georgian, it can be found as easily as Khachapuri and is just as popular. Choose from spit-grilled chicken, pork, beef or a mix, add your choice of fillings and sauces, get it wrapped up in a sheet of lavash bread and voila!

ROLL UP & WALK

Tklapi come in a multitude of colours and tastes and can most often be found laid out underneath the hanging churchela (see above). Tklapi is puréed fruit, spread thinly onto a sheet and sun-dried on a clothesline. Sweet versions include apple, apricots, peaches and churckhela juice. Sour includes some apple and the Tkemal (sour) plum.