Georgian starters are a must for every traditional “Supra” (feast). Starters are served cold, usually with “Mtchadi” (traditional cornbread). Georgian cuisine boasts an array of different starters; the better known, and most popular among them being:
- “Eggplant with walnuts” – sliced eggplants, fried, and topped with ground walnuts; served, with pomegranate and sliced onions.
- “Fkhali” – a mixture of chopped vegetables and walnuts; blended together to make refreshing, bitesized patties. The most popular ingredient is either spinach or beetroot, but the variations are plentiful, and you may discover some Georgian chefs with a little creative flair – experimenting with pumpkin, cabbage, green beans or other vegetables.
In ancient times, close friends would gather and share starters from a single platter – referred to as “Gobi”. In fact, some suggest that the Georgian word “Megobroba” (friendship) originates from the word Gobi. Those who have learned anything about Georgian culture will find it no surprise that ‘food’ and ‘friendship’ share such a close bond!
The tradition was mostly kept within families and never appeared in restaurants, until the momentus launch of “Gobi” at the Black Lion Restaurant by Meriko Gubeladze.