Meats

Many different kinds of meat and game are enjoyed in Georgia, from beef to kid to wild boar. Until this century and the advent of modern agriculture, however, meat was considered a luxury and hardly an every day course. For this reason numerous ways were devised to preserve the freshly slaughtered animal. Apart from eating the meat fresh, Georgians salted, dried, and smoked it sometimes in a tome or clay oven. In the mountains, shepherds chilled meat by placing it under the running water of cold alpine streams. One ancient method of preserving meat, still practiced in some regions, is to place it in an oxen skin, boil the skin in a large kettle, and then bury it deep in the ground. This meat (gudis kaurma) keeps for up to a year.

Recipes

• Abkhazura (Spicy Meatballs)
• Basturma (Grilled marinated meat)
• Buglama (Veal Stew with Tomatoes and Herbs)
• Chakapuli (Braised Lamb Chops)
• Chebureki (Deep-fried Lamb Dumplings)
• Dadiani Mtsvadi (Dadiani version as made in Mingrelia Region of Georgia)
• Ghvidzli (Liver with Pomegranate Juice)
• Gochi (Roast Suckling Pig)
• Gupta (Beef Patties)
• Khinkali (Dumplings)
• Khinkali (Dumplings) Another Version
• Mtsvadi (Skewered Lamb)
• Sousi (Beef Stew)

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