Georgian cuisine is one of the richest cuisines in the world. Despite the influence of European traditions and the traditions of the peoples of the Middle East, it is incredibly distinctive, and many dishes in it are unique. Meat and vegetables are especially tasty in Georgian cuisine. For example, the national Georgian spicy soup kharcho has been cooked for a long time in many countries, and according to the recipes on the eda.ru website, it is easy to cook it at home, using beef broth, rice and, if desired, walnuts. Western Georgian cuisine is famous for homemade cornmeal and chumiza flat cakes, which are equally good with soups, main courses and snacks. Along with beef, they eat lamb and poultry. The country is famous for its dishes of beans, young nettles, spinach leaves and beets. Sauces and spices occupy an important place in Georgian cuisine. The most famous of them are: satsivi, satsebeli and tkemali. Georgia is also known for its sweets. For example, the dish of pelamushi, gozinaki and churchkhela, which is traditionally used to eat strong alcohol.
The word “pkhali” the Georgians call any herb or leaves – boiled, pressed, crushed, mixed with spices, garlic, pomegranate, nuts.