For etwinning project "The Tale of Two cities"

1. Class 10, LEPL Tbilisi N207 Public School

2. Khinkali
Khinkali is a dumpling in Georgian cuisine. It is
made of dough, stuffed with meat, or vegetables
and spices.
The fillings of khinkali vary with the area. The
original recipe, the so-called khevsuruli, consisted
of only minced meat (lamb, beef or pork
mixed), onions, chili pepper, salt, and cumin. However,
the modern recipe used mostly especially in
Georgian urban areas, the so-called kalakuri, uses
herbs like parsley and coriander. Mushrooms, potatoes,
or cheese may be used in place of meat.
There is a widespread etiquette in Georgia to use only
one's bare hands while consuming these dumplings. The
using of utensils, like a fork, is considered incorrect or
childish. This is because juice is an important part
of khinkali; using a fork will rupture the khinkali and the
juice will be spilled.

3. Khachapuri
One of the most famous dish from Georgia is
Khachapuri, which is made out of cheese and
dough. Two of the most well-known types of
Khachapuri are Adjarian and Imeretian.
Adjarian, named for Adjara, a region of Georgia
on the Black Sea, is a boat-shaped khachapuri,
with cheese, butter, and an egg yolk in the
middle.
Imeretian khachapuri is made out of yeast dough
and fresh cheese.

4. Lobio
Lobio is a traditional Georgian dish of
various kinds of prepared beans (cooked or
stewed), containing coriander, walnuts, garli
c and onion. There are many varieties of
lobio, both hot and cold.
The bean stew is traditionally served in little
clay pots with a mchadi. You can eat It with a
bunch of spices, as well as cheese and
pickled or fermented vegetables. all of it
eaten together, preferably by hand.

5. Gomi
Gomi, is a popular dish from Samegrelo
region, made from coarse cornmeal and
topped with strips of Sulguni cheese and
butter.
It can be eaten together with sauce
called Bazhe, made from spices,
garlic and walnuts.

6. Churchkhela
This dessert depends upon
hazelnuts, walnuts or both, which
are put on a thread and coated with
a heated mixture of grape juice,
honey, sugar and flour. The strands
are then left to dry in the sun,
becoming crispy and looking similar
to candles.
Churchkhela can be kept for several
months without losing flavor or
quality.

7. Presentation is prepared for the eTwinning project:
TheTaleof TwoCities
By
Barbare Tatanashvili
2024