Appetizers:
The appetizers have a very important role for the Georgian cuisine. Although they may not be popular outside the boundaries of the country, they are really appreciated by the local people. As it is well known, the purpose of the appetizers is to enhance the appetite. This is why they usually are salty, spicy or astringent. In Georgian appetizers various elements and ingridients are used. The appetizers that present importance to the Georgians are:
- Muzhuzhi
- Khachapuri - Every Georgian region has its own specific variety of this cheese bread.
- Lobiani – "Bean
- Khachapuri", bread baked with a seasoned bean stuffing. Especially eaten on the Georgian holiday of Barbaroba, or St. Barbara's Day (December 17).
- Kuchmatchi
- Pkhaleuli - Vegetarian dishes from a variety of plants, similar to spinach but each having a unique taste and seasoning. Among these are Jijilaka, Moloqa, and Ekala.
- Abkhazura
- Satsivi - Chicken or turkey in a walnut sauce.
- Lobio - Beans prepared with ground walnuts, various spices, vinegar, and olive oil.
- Nadughi - A dairy product similar to cottage cheese, but with a softer taste.
- Matsoni - A dairy product similar to plain yogurt, but somewhat more sour.
- Badrijani Nigvzit - Eggplants seasoned with ground walnuts, vinegar (or pomegranate juice), pomegranates, and spices.
- Ajapsandali - A vegetarian dish consisting of eggplant, potatoes, tomatoes, bell peppers, and seasoning.
- Kupati
- Soko - Mushrooms prepared in various ways, seasoned with herbs and spices.
- Ispanakhi - Spinach with ground walnut seasoning, herbs, and spices.
- Jonjoli
- Mchadi (cornbread) - Can be small and thick fried in oil, or thin and wide with crunchy surface.
- Tarti
- Khizilala (caviar)
