Draft: our own text, not yet checked by a resident.
Walnuts go into many Georgian dishes. They are in pkhali and badrijani rolls, in satsivi sauce and in many churchkhela.
Churchkhela is a string of nuts dipped many times in grape juice.
Khinkali began as a dish of eastern Georgia’s mountain people.
Lobiani is a Georgian bread filled with spiced beans.
Mtsvadi is Georgian grilled meat, most often pork.
Megruli is a round khachapuri, like imeruli, with cheese inside.
Badrijani are fried or baked eggplant slices rolled with walnut paste.
Pkhali is boiled vegetables, chopped fine and mixed with walnut paste.
Sulguni is a Georgian cheese from Samegrelo, in the west of the country.
