Introducing Georgia to You
How to Make Georgian Shashlik?
How to Make Georgian Shashlik: Choosing the Right Meat, Skewers, and Secrets of the Perfect Marinade How to Choose Meat for Shashlik When selecting meat for grilling on skewers, consider the following criteria: Freshness – The best option is fresh meat that has not been frozen. Moderate Fat Content –…
How is Georgian Sulguni cheese made?
How is Georgian Sulguni cheese made? It is believed that the first people to make Sulguni were the Megrelians and the Svans. This cheese is made from milk freshly milked from a buffalo or cow. The fresh, ripe cheese is first kneaded and then cut into thin layers before being…
Georgian sparkling lemonades Natakhtari
"Efes Georgia" is the leader of the Georgian beer and lemonade market "Efes Georgia" is the representative office of "Ephesus Breweries International Group" (EBI) in Georgia and produces local and licensed Natakhtari beer and lemonade brands for the Georgian market. "Efes Georgia" is the leader of the Georgian beer and…
Beekeeping in Georgia – a 5500-year-old craft
Beekeeping and bee breeding has a long tradition in Georgia, according to archaeological findings over 5500 years old. A wide variety of bee products are produced in Georgia, the most valuable being honey. The advantage of Georgian honey is also the fact that there are many areas in Georgia without…
Georgian bread “Shotis Puri”
GEORGIAN BREAD - SHOTIS PURI In Georgia, bread is respected: it is eaten every day and takes pride of place on the festive table. Bread is baked the old-fashioned way, in a tonal oven that resembles a stone well, lined with clay bricks inside. The structure is buried in the…
TOP 3 Georgian wines for dinner?
The best Georgian wines for dinner? If you're a wine lover and like to try new flavours, you'll have heard of Georgian wines. Georgia is a country with a rich wine tradition and offers some of the best wines in the world. But what Georgian wines to choose for dinner?…
Beans in georgian way (lobio)
Georgian lobio - beans - a historical dish that only poor people ate for lunch, as it consisted of the cheapest products and ingredients available to everyone. In the villages, it was served in a large bowl along with gomi corn porridge, which was placed directly on a carefully cleaned…