3. ხინკალი
Firstly, Khinkali was cooked in Pshavi, in the old
time, Pshavi people was cooking Khinkali from
chopped meat (by axe), basically from mutton.
Khinkali is often cooked in this way in mountain
regions. Today Khinkali is cooked from pork; pork is
well chopped, added spices and rolled in thick
layer of dough, put in boiled water and in a few
minutes Khinkali is ready.
Khinkali
4. Satsivi
It is Georgian dish. Firstly it was cooked in Samegrelo and
then spread in diferrent regions of Georgia. Satsivi is made
from hen or turkey, it is sliced and put in a specially made
bouillon. The most important ingredient is nut, which is
added to bouillon.
5. Chakapuli
Firstly Chakapuli was cooked by Kakhetian people, mostly Chakapuli is
cooked in a fresh air, during the traditional holidays. Chakapuli is
cooked from various vegetables, added chopped lamb mutton, put in
water, added sliced onion and white wine and boiled. After that
Chakapuli is already ready.
6. Kubdari
Kundari is mostly cooked in Svaneti, its ingredients are pork
and beef, added onion and spices and rolled in thick layer
of dough and cooked in oven.
7. Nikvi
Nikvi is cooked in Imereti, its name is
associated with its ingredient -mushroom. It
is cooked in the following way: a clay
frying-pan with oil is placed at embers and
grew worm, after that mushroom and
onion are added, when mushroom is fried
(baked), the pan is taken from embers
and cooled, after that it may be served.
