Picture of Rooms Hotel Kazbegi
Caption: FOOD IN GEORGIA π¬πͺ
Video of Mtskheta
Caption: Lets begin!
Video of Mtskheta
Caption: Georgian food is arguably one of the worldβs most underrated cuisines, featuring flavors from Greece and the Mediterranean, as well as influences from Turkey and Persia.
Picture of Stepantsminda
Picture of Mtskheta
Caption: Churchkhela is a homemade Georgian product. Georgians usually make Churchkhela in Autumn when the primary ingredients, grapes and nuts, are harvested. It is a string of walnut halves that have been dipped in grape juice called Tatara or Phelamushi (grape juice thickened with flour), and dried in the sun.
Video of Mtskheta
Caption: No sugar is added to make real Churchkhela. Instead of walnuts, sometimes hazelnuts or almonds are used in the regions of west Georgia. The shape of Churchkhela looks like a candle. Georgian warriors carried Churchkhelas with them because they contain many calories. The best Churchkhela is made in Kakheti region, which is renowned as the motherland of wine.
Picture of Stepantsminda
Picture of Stepantsminda
Caption: One of the best spot for enjoying dinner is definitely at The Rooms Kazbegi. The view and service is insane!
Picture of Stepantsminda
Caption: Herbs like tarragon, flat parsley, dill and coriander combine with walnuts and garlic for rich fillings and sauces.
Video of Rooms Hotel Kazbegi
Caption: Georgia is one of the oldest wine regions in the world. The fertile valleys and protective slopes of the Transcaucasia were home to grapevine cultivation and neolithic wine production.
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Video
Video
Caption: Georgian food is quite appropriately an expression of the culture. Warm, gooey comfort food like khachapuri (cheese-stuffed bread) finds balance with matsoni (yogurt).
Picture of Chkhoria
Picture of Chkhoria
Video
Caption: Making home made cheese.
Picture of Chkhoria
Video
Caption: #digitaldayscountryofgeorgia