Top 5 Traditional Foods
in Adjara

One of the most popular khachapuri varieties, adjarian is an open-faced pie that is filled with a combination of cheese and eggs. The base is made from yeasted dough that is rolled into an oblong shape and traditionally comes filled with Sulguni or Imeretian cheese, or the combination of both. The dish is finished off with an egg that is placed on top, and the pie is then additionally baked until the egg is partially set. This boat-shaped pie hails from the coastal Adjaria region, and it is usually served with a slice of butter on top. Expand

Achma is a Georgian dish consisting of a few layers of tender dough, a crispy top, and lots of cheese in between. It originates from the western Georgian regions of Adjara and Abkhazia. The dough is usually made with eggs, water, butter, and flour, while the cheese filling is either Georgian cheese or a combination of ricotta, mozzarella, and feta. Due to the fact that it’s a layered dish with tender sheets of dough, achma is often compared to the famous lasagne.Expand

Borano is a traditional dish from Adjara, nicknamed Georgian fondue, made primarily from sulguni cheese, a semi-soft, brined cheese, and clarified butter. To prepare it, slices of sulguni cheese are melted in a generous amount of butter, creating a gooey, flavorful mixture. Sometimes, cornmeal and a lightly cooked egg are added, enhancing the dish’s creaminess and richness. The result is a simple yet decadent dish often served with traditional Georgian breads like mchadi (cornbread). It is typically served as part of Georgian feasts, known as supra, or enjoyed as a standalone dish for breakfast or dinner.Expand

Chirbuli is a traditional dish originating from the region of Adjara. The dish is usually made with a combination of tomatoes, eggs, walnuts, onions, garlic, basil, coriander, paprika, butter, cornflour, and salt. The onions are chopped, sautéed in butter over low heat until golden, and mixed with cornflour and chopped tomatoes. Ground walnuts, paprika, salt, coriander, basil, and garlic are added to the mix and stirred. The eggs are cracked onto the sauce, and the dish is cooked until the eggs have poached in the sauce. It's then served piping hot, usually for breakfast or as part of a supra (Georgian feast). Expand

Sinori is a traditional breakfast dish from the mountainous Adjaria region made with thin phyllo sheets called iukha (lavash can be used instead), cheese curds or cottage cheese, butter, garlic, and salt. The preparation involves cutting the lavash into small pieces or rolls, which are then placed in a baking dish and generously spread with the cheese and butter mixture. The dish is baked until the cheese is melted and the flavors meld together, creating a creamy and satisfying meal. Sinori is typically served hot, straight from the oven, and is often enjoyed as a hearty breakfast or a comforting meal during cold weather. There is also a sweet version of sinori, which is sweetened and has walnuts added.Expand