11 dishes for gourmets you should taste in Adjara

Adjarian cuisine is the pearl of Georgian cuisine, which was greatly influenced by the lifestyle of the mountainous regions. There are dishes the real taste of which you will feel only in Adjara. Here are 11 delicious dishes you should taste while visiting Adjara.

Adjarian khachapuri – is distinguished by its original form and special taste. There are numerous versions of its creation. According to the popular version, the Laz people gave the dough the shape of a boat, while the heart of the egg symbolizes the sun setting into the sea.
Achma – is one of the most popular interpretations of khachapuri. The technology of its preparation is different and complicated compared to traditional khachapuri, it is made from dough made of eggs, cheese and butter.
Borano is a distinctive dish in Adjarian cuisine, which is nutritious and caloric. There are different kinds of borano. Traditional borano is made from cheese and butter. Borano is also made with potatoes, eggs, corn flour, but borano made in any way has a delicious taste and aroma.
Sinori – belongs to nutritious dishes made from yukha – same as a thin, fried plates of dough, nadugi fermented with watered garlic is added to it with hot melted erbo, and finally the burnt butter is added to it.
Yakhni – is not only a typical dish for Upper Adjara, it is better known in Kobuleti and is known as "Kobuleti Iakhni". It is made from a piece of beef breast, which is seasoned with butter, onion and saffron, and finally seasoned with walnuts mixed with various spices.

Chirbuli – also known as "Chiji-Biji" in different cities or villages of Georgia, but it is a slightly different recipe. The tomato juice stored for the winter or the finely chopped tomato itself is fried in the oil and in the process of preparation almost all the herbs are added, it is also seasoned with salt, and finally a few whole eggs are beaten into it, so that the egg does not fall apart. It should be prepared over a slow fire and it should not be stirred during the preparation process.
Malakhto – A bean dish typical for Adjarian cuisine, which is made from new beans. After cooking, they are squeezed and seasoned with various spices, onions, herbs and nuts, and finally, the same "isrim sauce" of raw grapes is added, which gives the dish a special taste. The dish should definitely be served cold with a hot chadi (corn bread).
Pkhali-bean – a bean dish typical for Adjarian cuisine, which is made from black beans. Black beans are boiled separately, black pkhali same as "kejera peas" also separately. After cooking, the pkhali is washed, cut and mixed with the cooked black beans. It is seasoned with garlic and walnuts, as well as with salt and pepper to taste.
Kaimaghi – is very popular in Adjara, as it is not a dish, it is more of a snack. Kaimaghi is made from milk and is exceptionally nutritious. The milk is boiled slowly, stirred after boiling and kept in warmth for several hours or days. Then they are served with corn-bread and cheese.
Yaghi – is same as butter that is how it is called in Adjara. If you want to store butter, add salt to it. In this way the butter is stored for a year without spoilage and acidity.
Milk halva – a wonder of Adjara sweets which is distinguished by excellent taste and there is no guest of Upper Adjara who is not fascinated by this dessert and does not want to take it with oneself. Milk halva is difficult to prepare, it can be said that it is one of the most difficult dishes in Adjarian cuisine.