Surely many people know firsthand what Georgian cuisine is.
It is called a real feast of tastes and aromas. And this feast can be in your home.
At the same time, there are myths that Georgian cuisine is too specific and therefore not suitable for every eater.
As an argument, they cite such features of Georgian dishes as spiciness and richness of spices.
According to the expert of the online publication BelNovosti, chef Yulia Arkhipova, such statements are only partially true.
Yes, it is true that in Georgia many dishes are prepared with the addition of spices, such as coriander and adjika.
But not all dishes are spicy. For example, ajapsandali (stewed vegetables) has a mild taste and is considered a light dish.
Another common myth is that Georgian cuisine is excessively caloric.
Arguments are dishes such as khachapuri and khinkali.
But, as it turns out, even they can be prepared in a “lighter version” – replace the meat and butter with vegetables and cheese.
In addition, Georgian cuisine has many low-calorie dishes, among which one can recall, for example, pkhali (a snack made from vegetables and nuts).
Salads made from fresh vegetables with cilantro are popular, as are dishes with greens and beans.
At home, you can easily adapt almost any traditional Georgian recipe to suit your own tastes.
You can easily prepare, say, ajapsandali, pkhali, lighter versions of khachapuri and khinkali.
These dishes will allow you to fully enjoy the amazing Georgian cuisine, and it will not affect your figure in any way.
Expert: Julia Arkhipova
