If you plan to visit Georgia on winter holidays and try authentic winter dishes, know that home cooking is your best option. Furthermore, if you have friends here, you’ll probably get invited to one of the numerous supras or festive tables that take place between New Year, Christmas (December 31-January 8) and even Old New Year (January 13, New Year according to the alternative calendar).

Definitely, you could try traditional holiday dishes at a restaurant, although they are nothing close to home cooking.

So here’s a special, yummy, holiday post!


During holiday supra, people of Georgia, often include appetisers made with herbs, garlic and walnuts, among them: fried eggplants, spinach and beet leaves. The most common decoration of are pomegranate seeds.


Many varieties of khachapuri are popular in Georgia.  Every region specialises in its own kind. Most popular Khachapuri of all is Imeretian. Another type is Achma (a kind of cheese lasagne), made on holidays in Adjara. A layered khachapuri made in the tone (clay oven) is traditional for Meskheti while, Megrelian khachapuri has double cheese goodness – in the middle and on the top.


Satsivi is the principal dish at the Georgian holiday supra. Locals make traditional satsivi from turkey, covered in a sauce made of walnuts, garlic, browned minced onion and many Georgian spices. In conclusion, you should enjoy Satsivi cold (hence the name – ‘tsivi’ means ‘cold’ in Georgian).


There are several methods for roasting a piglet: it may be skewered, roasted in the oven or in the best case scenario – roasted in a tone. Sometimes the piglet is rubbed with ajika spices to make it more flavorful. A well-roasted piglet has crunchy skin and tender meat.


Pork kabobs are traditional for East Georgia, while West Georgia prefers veal ones. Kabob (mtsvadi in Georgian) is not a Christmas dish per se, although holiday supras usually include this dish. Marinated pieces of meat are skewered and roasted over coals or for a better aroma – over dried grape branches.


Gozinaki is a treat that is made only once a year. The holiday supra always includes this delicious dessert made of the best walnuts and honey. Gozinaki is one of the reasons why I always look forward to the winter holidays.


Churchkhela is the second famous holiday dessert. Usually, Georgians prepare it in fall, during the grape harvest. Locals make Churchkhela out of walnuts. At first, it is dipped in boiling grape juice which is thickened with flour and finally sundried. Noteworthy, that Churchkela never goes bad so you may take it home as a gift.


Georgians make Pelamushi out of grape juice, mixed with corn flour. It is one of my favourite desserts in the world, bringing fall flavours to the winter table.


During the holidays, Georgians display an assortment of dried fruits on Supras. Noteworthy, that this tradition dates to the time when people ate dried fruits in order to preserve themselves for the cold seasons. Since families traditionally ate sweets during the New Year, dried fruits and honey always had a central role in holiday preparation. Nowadays, Georgians like to eat dried figs, plums, apples and persimmons. In addition, you can easily transport them and thus make a good gift option for your loved ones at home.

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