The soils of the South Georgia are mountainous as Samtskhe – Javakheti and Kvemo Kartli are located in the Lesser Caucasus range. South Georgian wines and cuisine are also very different from other parts of Georgia. Despite that Kartli (Lower Kartli in this case) and Samtskhe – Javakheti are neighbor sites, there is not many similarities in their cuisines. Unlike Meskhetian cuisine Kartlian one is dominated by vegetables and soups.
Places to Visit:
Rabati castle-it was founded in the IX century. In the XIII – XIV centuries it became the residence of the Jakeli Dinasty.
Zarzma Monastery (VIII c, IX century)
Safara Monastery (X century)
Tsalka-a town in Georgia, located in Tsalka basin, on the bank of water reservoir and the river Khrami, at an altitude of 1460 meters. Its ancient name is Edzani. It is unthinkable to travel in the region of Kvemo Kartli and do not get impressed by the beauty of Tsalka and Poki lakes.
Dishes to taste:
Kartli region is famous for its soups and vegetable dishes with different variations. Here comes particularly large number of fruits by which are made dried fruits for winter .
Cornel soup-a mass of shredded cornel boiled and finally mixed with various spices.
Often we meet some variations of Gholos (Mzhauna) soup.
Do – Is the fluid that stays after blundering butter. It has a pleasant acidic taste and it is very healthy.
Do’s sauce – it is prepared with blundered eggs and butter, mixed together.
Bread Kharcho-Soup made of bread
Chakapuli-boiled meat with herbs, the main spices, plums and tarragon.
Meskheti is known for its diverse cuisine, which has an influence of neighboring Turkish cousin, nevertheless, Meskhians maintain their oldest national dishes as well.
Bread Meskhuri-one of the varieties of baked bread.
Duck dish-dried, (salted) fat duck is put on a pan and heat on fire, as it allocates its fat, cut onions, water, some eggs are added and dried fried goose is ready.
Meskhetian Khinkali-This dish is a classic type of Khinkali, where duck meat is used instead of pork or beef. Khinkali Apokhti-This dish is a classic type of Khinkali as well, which is made by soft, dry parts of pork or beef and has a distinctive taste.
Tatarberagi-boiled dough with onions fried in butter.
Meskhetian mushrooms-mushrooms fried in butter with local species.
Milk Korkoti-grains boiled in milk and water.
Lukhum-dough fried in butter (pre-boiled), covered with honey.
Wines to taste:
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