Comments on: “Georgian Food…such as nice…very tasty”

By: Daniel Noll

Daniel Noll — Mon, 01 Aug 2011 09:22:22 +0000

@Chris: If you are going to try making Georgian food for a visitor from Georgia, I'd go for khinkali. We just made some for the first time last week. Photos of the raw khinkali dumpling and the cooked khinkali. I'll send you an email with some details. It may be worth trying them once to perfect the recipe. Or, better yet, you might have your guest help you. Sounds like fun regardless.

By: Chris

Chris — Mon, 01 Aug 2011 05:17:51 +0000

I really enjoyed reading about your experiences and the food of course!! My wife and I are hosting a young lady from Georgia and would like to prepare some of her traditional food as a surprise and wanted to know what you thought would be good to make. Let me know!
Thanks!

By: Daniel Noll

Daniel Noll — Sat, 28 May 2011 11:29:06 +0000

@Charles: While we were in the Caucasus, it was always fascinating to see the similarities in so many things (food being just one of them) throughout the region. Food in general (and Georgian food specifically) provides us a lesson in sharing at a distance and the constructive use and application of differences!

By: Charles

Charles — Sat, 28 May 2011 08:31:27 +0000

I am an Armenian, originally from Iran, and delight at reading all the recipes and their names to see the simialrities between thos we use and those of surrounding regions.
There are far more similarities than differences, so travel must have been quite abig thinkg over the centuries for these ot have spread so far and wide.
The world is shrinking, so thanks for bringing a smile to my face via your post and the opporyunity of commenting here too.

By: 10 Reasons to Keep Georgia on Your Travel List

10 Reasons to Keep Georgia on Your Travel List — Thu, 28 Apr 2011 23:22:05 +0000

[...] by Turkey, Persia and Greece, Georgian cuisine is unique. One part comfort food and another part fine cuisine, it stands on its own. Seek out [...]

By: Nomadic Interviews: Uncornered Market

Nomadic Interviews: Uncornered Market — Mon, 27 Dec 2010 02:34:21 +0000

[...] Burma, Cambodia and Laos trailing shortly behind.The most undiscovered cuisine in our opinion is Georgian food. Although the Georgians will tell you that it is entirely unique, we feel that it really is a [...]

By: Daniel Noll

Daniel Noll — Mon, 13 Sep 2010 08:38:23 +0000

@Salome: Glad you are enjoying our site and enjoying Georgian cuisine and culture.

By: Salome

Salome — Mon, 13 Sep 2010 06:30:15 +0000

I loved seeing your website. I have a page on Georgian cuisine that you might like and find helpful. Feel free to share with others. You’ll find some Georgian recipes there too. We also accept recipe requests and will do our best to get them online as soon as we can. and thanks for such a nice write-up about our country!

By: Georgian Food in St. Petersburg — To China... and Beyond!

Georgian Food in St. Petersburg — To China... and Beyond! — Fri, 16 Jul 2010 02:10:55 +0000

[...] about 800 rubles, including sodas. For more on Georgian cuisine, Uncornered Market put together an exhaustive list of Georgian dishes back in [...]

By: Tim Pollard

Tim Pollard — Wed, 14 Jul 2010 00:13:16 +0000

Hello ! I am searching, in vain thus far I fear, for the recipe for that lovely flat bread you can buy at just about any neighborhood store in any town anywhere in Georgia. It is flat, elongated, brown on bottom and sort of crisp,
looks sort of like a ping pong paddle but with a handle on both ends – sort of like an ” O ” with the sides stretched out. Generally there is a slight depression in the center of the loaf. It is served at most meals in and around Tbilisi and is either cut into sections with a knife or just pulled apart with the fingers. Usually in every section of town on side streets, there is a baker
who makes this bread. He has a very dimly lit cavelike little shop with a wood or gas fired oven and bakes these loaves all day . . . I don’t remember the name of it – perhaps Lavosh ? or Puri ?