Georgian cuisine, a gem in the world of gastronomy, presents a variety of dishes rich in both history and flavour. Central to Georgian culture is the ‘Supra,’ a traditional feast that embodies the spirit of hospitality. Whether you’re an epicure or simply a curious food enthusiast, these selections from the Supra menu invite you on an authentic foray into Georgia’s culinary legacy. Inspired by the menu at October’s Georgian Wine Festival at Dartington, this post explores some of the most-loved dishes of the Georgian supra.
AJAPSANDALI – The Vegetarian Symphony
A highlight of the vegan options at any Supra is **Ajapsandali**. This effervescent concoction of aubergines and green beans, mixed with the succulence of red and yellow peppers, is lifted by fresh herbs, tomatoes, piquant onions, and fragrant garlic. Seasoned with unique Georgian spices, this dish celebrates the abundant gardens of Georgia and the mastery of flavour balance.
SOKO – A Mycological Quartet
Soko originates from the southeastern region of Samtskhe-Javakheti, traditionally featuring liver, but in our vegan interpretation, it’s reimagined with four different types of mushrooms. Rich in flavour and faithful to its origins, this dish reflects the flexibility of Georgian cuisine to accommodate a range of dietary preferences without losing its traditional essence.
KHARCHO – A Nutty, Hearty Stew
On to the more substantial fare, Kharcho is a robust stew that exemplifies the Georgian flair for pairing meat with nuts. Soft, slow-cooked beef nestles in a hearty walnut sauce, infused with garlic, onions, and Georgian spices, offering a comforting taste of Georgian warmth and generosity.
CHAKAPULI – A Tarragon-Infused Creation
Chakapuli offers a fragrant lamb experience highlighted by the distinctive use of fresh tarragon, accompanied by spring onions, coriander, garlic, and green chillies, all stewed in Rkatsiteli white wine. Hailing from the verdant eastern Georgian regions of Kartli-Kakheti, this dish pays homage to the country’s fertile valleys and vinicultural excellence.
SHKMERULI – A Taste of Racha’s Mountains
From the mountainous terrain of Racha, Shkmeruli is a sumptuous roasted poussin in a rich garlic sauce that tantalises the taste buds. Served with baby potatoes and finished with fresh dill, this dish captures the rustic essence of Georgian rural cooking.
SALMON WITH BAJE – A Nautical Delight
The sea’s bounty is not overlooked, as evidenced by Salmon with Baje. The richness of pan-fried salmon is complemented by Baje, a sumptuous sauce of ground walnuts and crushed garlic, seasoned with a medley of Georgian spices, demonstrating Georgia’s skill in blending local and international tastes.
PORK MTSVADI – The Quintessential Georgian Barbecue
Lastly, we savour Pork Mtsvadi, the epitome of Georgian barbecue. Succulent pieces of pork are marinated, chargrilled to perfection, and adorned with an assortment of fresh herbs, onions, and the garnet-like seeds of pomegranate. This dish is a celebration of flavours, a cherished component of any Georgian social event.
Each dish on this menu is more than mere sustenance; they are narratives steeped in tradition, crafted with care, and imbued with a touch of the Georgian soul. So, gather round the table, lift a glass of Georgian wine, and revel in a Supra that satisfies the senses and unites hearts.
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In offering this Supra menu, we are not just indulging in a meal but engaging in a tradition rich with hospitality and fellowship. From the vivid zest of vegan dishes to the comforting embrace of meat stews, each plate extends a heartfelt welcome into the world of Georgian cuisine.
