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Tonis puri (Georgian: თონის პური) is a type of Georgian bread, baked in a specific oven called a tone or torne.The word is cognate with tandoor.The bread is served as any other bread, but it tends to be more popular on special celebrations such as Easter, Christmas, and New Year's Day, as well as birthdays and weddings.
Shotis puri or simply shoti (Georgian: შოთის პური) is a type of traditional Georgian bread, made of white flour and shaped like a canoe. [1] Shoti is baked in a specific bakery called tone or torne/turne (old Georgian). The word is cognate with tandoor.
Georgian cuisine (Georgian: ქართული სამზარეულო, romanized: kartuli samzareulo) consists of cooking traditions, techniques, and practices of Georgia. Georgian cuisine has a distinct character, while bearing some similarities with various national cuisines of the South Caucasus, the Middle East and Eastern Europe.
Khachapuri (Georgian: ხაჭაპური, romanized: khach'ap'uri [ˈχatʃʼapʼuɾi] ⓘ from ხაჭო khachʼo [ˈχat͡ʃʼo] 'curd' + პური pʼuri 'bread') is a traditional Georgian dish of cheese-filled bread.
Churchkhela. Churchkhela (Georgian: ჩურჩხელა, Georgian pronunciation: [tʃʰuɾtʃʰχela]) is a traditional Georgian [1][2][3] candle-shaped candy. The main ingredients of churchkhela are grape must, nuts, and flour. Almonds, walnuts, hazelnuts, and chocolate and sometimes raisins are threaded onto a string, dipped in thickened ...
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Georgia. Tklapi (Georgian: ტყლაპი) is a traditional Georgian [1][2] puréed fruit roll-up leather. It is spread thinly onto a sheet and sun-dried on a clothesline. It can be sour or sweet. The sour version is made of cherry plums, which are often used for soups and stews, mostly with Kharcho. Sweet Tklapi is made of apricots or peaches.
A supra (Georgian: სუფრა ) is a traditional Georgian feast and a part of Georgian social culture. There are two types of supra: a festive supra (ლხინის სუფრა, [lxinis supʰra]), called a keipi; and a sombre supra (ჭირის სუფრა, [tʃʼɪrɪs sʊpʰra]), called a kelekhi, which is always held after burials.