The Georgian cuisine is characterized through diversity. This is a consequence of the fact that through centuries, Georgia made contact with many great civilizations, as it was considered a strategic place. The Georgian cuisine has assimilated cooking concepts and methods from each of the nations that invaded or visited the country. These concepts and techniques were adapted to the local climatic conditions and ingredients and have been enhanced, in time. This fact, along with the great number of ingredients, determines the variety of the Georgian dishes and beverages. Although Georgia has been part of the USSR, the strongest influences come from Turkey and the Arab countries. People have cropped many vegetables and have raised many types of animals on the territory of Georgia. This resulted in a great number of recipes, on each of the major categories: appetizers, soups, salads, meat dishes, and smelly people.
This category has the following 8 subcategories, out of 8 total.