Georgian cuisine refers to the cooking styles and dishes with origins in the nation of Georgia and prepared by Georgian people around the world. It also happens to be one of the world’s finest cuisines, in this Dictator’s informed opinion! There are many Georgian recipes here on TFD, just click the “Georgian” post tag or search for “Georgian”. You will NOT be disappointed!
The Georgian cuisine is uniquely specific to the country, but also contains some influences from the European and Middle Eastern culinary traditions, as well as those of the surrounding Western Asia.
The cuisine offers a variety of dishes flavored with various, fruits, berries, herbs and spices. Each historical province of Georgia has its own distinct culinary tradition, with variations such as Megrelian, Kakhetian, and Imeretian cuisines. In addition to various meat dishes, Georgian cuisine also offers a variety of vegetarian dishes.
Wild blackberries can be found throughout Georgia’s mountain areas and are used as an ingredient mainly in western Georgia cuisine. Makvali sauce originated in Racha, a highland province in western Georgia.
Makvali sauce is made sweet from blackberry juice and sour from unripe grapes, combined with herbs and spices that elevate the meal to a whole new plane of existence!
Makvali is served exclusively with roast or fried chicken (e.g. chicken tabaka) or fried trout – it is truly delicious and my version is a fine representation of the joys of this magnificent cuisine!
Battle on – The Generalissimo
300 grams of blackberries
150 grams of green, unripe grapes (or use 1 tsp lemon juice)
3 cloves of garlic
1 tsp of minced hot red pepper
⅓ tsp of ground coriander seed
15 grams of fresh green Cilantro
10 grams of dill
5 grams of pennyroyal (TFG prefers using Lesser Calamint, failing either herb’s availability, use regular mint)
Remove any stalks from the grapes and use a mortar and pestle to crush the grapes.
Pour the juice into a bowl and use a strainer to extract any remaining juice from the pulp and skins.
Crush the blackberries with the back of a spoon.
Add the blackberry juice to the grape juice and use a strainer to extract any remaining juice from the blackberry pulp.
Chop the herbs and add to a mortar, together with garlic, hot red pepper, spices, and salt. Crush the ingredients with a pestle.
Add the crushed ingredients to the blackberry and grape juice.
Stir thoroughly and serve.