Georgia is not your average culinary destination – it’s a food lover’s dream waiting to be uncovered!
For Dubai residents who’ve explored every corner of Middle Eastern cuisine, Georgia offers a refreshing and unexpected twist.
Imagine savoring melt-in-your-mouth cheeses, freshly baked bread, and vibrant street foods that you simply won’t find anywhere in Dubai.
Why is Georgian food so different from other countries?
It’s all about blending ancient traditions with bold flavors from both Europe and Asia, making each dish a cultural experience.
In this blog, we’ll explore the top traditional Georgian foods you must try, from the world-famous khachapuri (cheese-filled bread) to the mouthwatering churchkhela (a nut-filled candy) that will leave you craving more.
Curious about how to make these delicious dishes part of your Georgia adventure?
Stick with us, because by the end of this blog, you’ll know exactly why Georgia’s food culture is the perfect reason to book your next getaway.
Ready to taste Georgia? Let’s dive in!
Georgia’s cuisine is a hidden treasure for food lovers, offering a tantalizing mix of flavors that are both fresh and bold.
For Dubai residents, used to Arabic and Middle Eastern dishes, Georgian food offers a refreshing departure.
But what exactly makes Georgian cuisine so unique?
Georgian cuisine isn’t about heavy spices—it’s about freshness and balance.
Local ingredients are at the heart of every dish, creating a fusion of flavors that are both rich and subtle. Here’s what sets Georgian cuisine apart:
Walnuts: These are often ground into rich pastes and used in everything from sauces to stews, adding a deep, earthy flavor.
Pomegranates: Known for their sweet and tangy burst, pomegranates are used to flavor sauces, salads, and even meat dishes.
Herbs: Fresh herbs like cilantro, parsley, and dill give Georgian dishes their unique freshness. You’ll often find them sprinkled on top of everything, even soups!
When exploring Georgia’s food scene, there are a few dishes you must try:
Khachapuri – This is the iconic Georgian dish: cheese-filled bread, crispy on the outside and gooey on the inside.
Mtsvadi – Grilled meat skewers that are seasoned with fresh herbs and spices, giving them a unique depth of flavor.
Kharcho – A rich, hearty beef soup that features walnuts, herbs, and spices. This comforting dish is perfect for any meal.
Now, how does Georgian food compare to the Arabic-influenced food culture in Dubai?
Middle Eastern cuisine tends to be spice-heavy, with cumin, cinnamon, and saffron taking center stage in dishes like shawarma or mansaf.
In contrast, Georgian cuisine balances these spices with the freshness of local ingredients like walnuts, herbs, and fruits.
The flavors are more subtle but equally complex.
Georgian food is less about spice and more about the freshness and natural richness of ingredients, giving it a distinctly different flavor profile from what you’re used to in Dubai.
If you’re already intrigued, Georgia should be at the top of your travel list.
With its unique combination of fresh herbs, locally sourced produce, and ancient cooking traditions, Georgian cuisine is an experience every food lover should try.
Ready to taste these unique flavors?
Book your Georgia adventure tour now and get a taste of the freshest, most unique dishes you’ve ever experienced!
When it comes to bread, Georgia takes things to a whole new level.
Known for its diverse range of traditional breads and pastries, Georgian cuisine has a deep connection to bread-making that spans centuries.
The unique preparation methods, particularly the use of the tone (a traditional clay oven), give these breads an unforgettable taste and texture.
So, what makes Georgian bread so special?
Let’s take a look.
The bread culture in Georgia is distinct and often involves baking in a tandoor-style oven, called the tone.
This method imparts a crispy, smoky crust and a soft, airy interior, which is quite different from the bread you may be used to in Dubai.
Unlike Arabic pita or khubz, which are soft and puffy with a thin, chewy texture, Georgian bread tends to have a denser yet light feel, with a crunchier crust.
The most iconic Georgian bread is Shoti.
This long, oblong-shaped bread is baked in the tone, and its unique texture comes from being placed directly on the walls of the oven.
The result is a crispy outer crust and a soft, fluffy interior.
It’s perfect for dipping into stews or eating with cheese.
Mchadi is another favorite—a cornbread made with cornmeal that’s often served with a side of cheese or beans.
Unlike the fluffy texture of Shoti, Mchadi has a slightly crumbly and dense interior, giving it a heartier feel that pairs beautifully with Georgian dishes.
Georgian bread is famous for its smoky flavor and crispy texture, which comes from the traditional tone oven.
The method of baking on the oven walls allows the bread to absorb the heat directly, creating a distinctly crispy crust that is hard to replicate using conventional ovens.
In addition to bread, Georgia is known for its delicious pastries like Gozinaki—caramelized nuts, typically walnuts, coated in sugar syrup.
This sweet treat is often enjoyed during special occasions, providing a perfect contrast to the savory richness of the breads.
While both cultures share a love for fresh, delicious bread, Georgian bread is often thicker, with a crispier crust, and is usually baked in a tone—something Arabic bread like pita or khubz doesn’t have.
The tone oven gives Georgian breads a smoky flavor and a more substantial texture that sets them apart.
Craving a taste of Georgia?
Don’t miss out on the unique bread and pastries when you visit.
Book your Georgia tour today and get ready to experience authentic flavors like never before!
If you’re a cheese enthusiast, then Georgian cheeses will take your taste buds on an unforgettable journey.
Unlike anything you’ll find in Dubai, Georgian cheeses have a rich history and are woven deeply into the country’s culture.
Let’s explore why Georgian cheese is so unique and how it elevates some of the country’s most iconic dishes.
The most popular cheese in Georgia is Sulguni. You may have heard of it, but nothing compares to tasting it fresh from the source.
Sulguni cheese is a semi-soft, white cheese known for its salty flavor and smooth yet elastic texture.
Think of it as the perfect balance between stringy and creamy.
It’s used in several traditional Georgian dishes, most famously in Khachapuri (cheese-filled bread), where it melts perfectly into the bread, creating a rich and indulgent bite that’s hard to forget.
While Sulguni is the most well-known, there are other types of Georgian cheeses that deserve a spot on your plate:
Imeruli comes from the Imereti region of Georgia and is slightly milder than Sulguni.
This cheese is often used in baked dishes like Khachapuri, adding a light, soft, and slightly tangy touch.
It’s great for those who prefer a smoother texture and a less salty flavor.
Another notable cheese in Georgia is Guda—a semi-hard cheese made with sheep’s milk.
Its unique, slightly smoky flavor comes from the way it’s traditionally stored in sheepskin bags, giving it an added depth of flavor.
What makes Georgian cheese so special?
It’s the traditional methods passed down through generations.
Unlike mass-produced cheeses found in Dubai, Georgian cheeses are often made by small producers using local milk from cows, sheep, or goats that graze on the country’s fertile lands.
This artisanal process results in cheeses that are fresher, more flavorful, and packed with history.
Now, you might be wondering: How is Georgian cheese different from feta cheese?
While both cheeses are salty and made from sheep’s milk, Sulguni and Imeruli have a softer, creamier texture than the crumbly, briny feta you’re familiar with in Dubai. In fact, Sulguni is often compared to feta cheese but is much more stringy and elastic, with a smoother mouthfeel.
If you’re in Dubai, you’re no stranger to feta, halloumi, and other familiar cheeses.
But Georgian cheese offers an entirely different experience.
It’s an exploration of artisanal cheese-making, where local farmers create fresh, natural cheeses that are integral to Georgia’s food culture.
Whether it’s Sulguni in a piping-hot Khachapuri or Imeruli served with bread and fresh herbs, Georgian cheese is something you’ll want to savor with every bite.
Georgian cuisine offers a completely different take on meat — one that surprises many travelers from the UAE.
Where Dubai’s meat dishes often revolve around grilled lamb and chicken (think shawarma, kebabs, koftas), Georgia brings in herbs, walnuts, and wild mountain spices to create something more rustic, earthy, and hearty.
If you try only one Georgian dish, let it be Khinkali.
These are giant meat dumplings — hand-twisted at the top, boiled, and filled with a juicy mix of minced lamb or beef, black pepper, coriander, and herbs.
The twist?
Inside each dumpling is a small pool of hot broth.
The correct way to eat them is to bite, sip the broth, then finish the dumpling.
No forks — just fingers and flavor.
Unlike Arabic dishes that are grilled, Khinkali is all about soft textures and spiced juices.
Satsivi is not your typical meat curry. It’s boiled or roasted chicken, chilled and served under a thick sauce made from ground walnuts, garlic, coriander, and blue fenugreek.
This dish showcases Georgia’s signature use of walnuts, used not for crunch but as a creamy base.
It’s rich, cold, and aromatic — almost like a spiced pâté.
It has no equivalent in Dubai’s food scene.
While Mtsvadi might look like a kebab, it tastes very different.
Georgian skewers are often made with pork or lamb, marinated in red wine or pomegranate juice, then grilled on an open flame.
Unlike Arabic kebabs which are all about charcoal char and dry spices, Georgian kebabs are juicy, slightly tangy, and infused with fruit acidity, thanks to the marinades.
Georgian mountain regions use lamb liberally, especially in stews like Chakapuli — a tart, herby lamb stew made with tarragon, green plums, and white wine.
It’s slow-cooked and deeply flavorful, often eaten during spring festivals.
Use of walnuts and herbs instead of yogurt or tahini
Focus on broth-filled or saucy textures over dry grilling
Common use of wine, plum, and fruit-based marinades
Rich flavor layering, not just heat or smoke
When travelers from the UAE sit down for a bowl of soup in Georgia, they’re often caught off guard — in the best way.
Georgian soups aren’t light starters or brothy sides.
They’re robust meals in their own right — thick, bold, and full of character.
Unlike the familiar Shorba or Harira soups in Dubai, which often use lentils, vermicelli, or chickpeas with warming spices, Georgian soups go deeper into sour, herby, and nutty territory.
Let’s explore the most iconic ones:
Kharcho is one of Georgia’s most loved national dishes — a rich beef soup made with rice, tomatoes, garlic, and a unique blend of spices.
But what makes it truly Georgian is the addition of:
Ground walnuts
Blue fenugreek (utskho suneli)
Dried plum paste or tkemali for tang
The result?
A stew that’s thick, slightly sour, spiced but not spicy, and deeply satisfying.
It’s far bolder than most Arabic or North African soups — more of a hybrid between a stew and a curry, eaten with crusty Georgian bread (puri).
Chikhirtma: A restorative chicken soup thickened with egg yolk and lemon. There’s no rice or noodles — just velvety, citrusy broth, perfect for cold mountain evenings.
Lobio Soup: A hearty red kidney bean stew spiced with coriander, onions, and bay leaves. Served hot in clay pots with a side of pickles or cornbread.
Georgian soups bring a comfort food depth, with a rustic charm and complex layering that’s rarely found in the lighter, spice-forward soups of the Middle East.
So, what street foods are popular in Georgia?
Let’s dive in
Imagine a boat-shaped bread filled with molten cheese, topped with butter and a sunny egg yolk.
That’s Adjarian Khachapuri.
Served straight from the oven, it’s warm, filling, and ridiculously satisfying.
Locals eat it for breakfast, lunch… or whenever life gets too serious.
Yes, this is Georgia’s answer to pizza—but cheesier and mood-lifting.
Craving something hearty but not heavy?
Meet Lobiani – bread stuffed with spiced kidney beans.
It’s smoky, earthy, and often made with bits of ham in regional styles.
Grab it hot from a street-side bakery—it’ll keep you going all day.
Nuts + thickened grape juice = magic.
These candy-like, sausage-shaped sticks hang in market stalls like edible jewelry.
No added sugar. No preservatives. Just old-school, power-packed snacking.
Healthy never tasted so good.
In Georgia, it’s all about freshness and authenticity.
In Dubai, it’s more about speed and fusion flavors.
If you’re in Tbilisi, start with:
Khachapuri (cheese boat!)
Lobiani (bean-stuffed bread)
Churchkhela (grape candy sticks)
Walk. Eat. Smile. Repeat.
Georgia’s streets are basically an open-air kitchen.
Think desserts in Georgia are like the syrup-soaked sweets of the Middle East?
Think again.
Georgia has its own dessert identity — and it’s naturally sweet, nut-loaded, and full of history.
Imagine strings of walnuts dipped in thick grape juice and left to dry into a chewy, candy-like rope.
That’s Churchkhela — Georgia’s favorite on-the-go dessert.
No sugar syrups. No artificial flavoring.
Just nuts, grapes, and patience.
Fun fact: Locals call it “Georgian Snickers.”
Think of caramelized walnut brittle, but made with local honey instead of processed sugar.
Served during New Year and festive days.
Toasty, nutty, and super satisfying with tea or wine.
It’s not just dessert — it’s tradition on a plate.
Yes, Georgians do make Baklava, but their version uses less syrup and more nut layering.
You’ll often find ground walnuts, honey glaze, and a hint of spices — lighter and less gooey than its Middle Eastern cousin.
The result? A treat that doesn’t leave you in a sugar coma.
If food tells you what a country eats, drinks tell you who they are.
And in Georgia? Drinks are ritual, heritage, and pride — all poured into a glass.
Wine. Always wine.
But not just any wine — handcrafted, ancient, soulful wine.
Georgia is the birthplace of wine with 8,000+ years of uninterrupted tradition.
In Georgia, wines like Khvanchkara (semi-sweet red) and Saperavi (dry red) are fermented in qvevris – massive clay pots buried underground.
No steel tanks. No modern shortcuts.
The result? A raw, earthy, bold flavor that tastes like the soil and soul of the Caucasus.
In contrast, Arabic wine (where available) is more modern, often commercial, and lacks that ancient terroir character.
T’ej is a rare honey wine, often homemade, lightly fermented, and infused with herbs.
Smooth, mellow, and rich — it feels more like a potion than a drink.
It’s not common in shops… you’ll need to find a local to share it.
Georgia’s own grape brandy, also known as “Georgian vodka.”
It’s strong, clear, and traditionally homemade.
Locals drink it to celebrate… or to cure anything from heartbreak to a cold.
From cheesy Khachapuri to honey-laced Gozinaki, bold red wines to rustic street eats—Georgian cuisine is anything but ordinary.
It’s a rich blend of history, nature, and culture, all served up with generous hospitality.
And here’s the truth: you won’t truly understand these flavors until you’re walking the markets of Tbilisi, biting into fresh Lobiani, or sipping T’ej wine at a family-run vineyard in the Caucasus hills.
If you’re craving more than just another vacation…
If you want to taste, touch, and feel something real…
👉 Visit Georgia from Dubai and let your senses do the exploring.
🍷 Book your Georgia tour package today to experience these flavors firsthand.
Let Georgia surprise you—one bite at a time.
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