The Megrelian table: what to taste
Elarji, gebzhalia, fiery ajika and sulguni: the flavours of Samegrelo you should not miss.
Photo: Georgian Recipes at Georgia About ; colour processing by Off-shellMegrelian food is known across Georgia for its heat and its cheese. Here is what to try while you are in Salkhino.
Ghomi and elarji
Ghomi is a thick porridge of cornmeal, the base of the Megrelian table. Elarji is ghomi with plenty of sulguni cheese stirred in, served hot and stretchy.
Gebzhalia
Gebzhalia is rolls of fresh cheese in a minty yoghurt sauce: cool and gentle, a welcome pause between spicier dishes.
Ajika and sauces
Megrelian ajika is made of hot peppers, garlic and spices. It goes on meat, beans and almost everything else.
Megrelian khachapuri
Megrelian khachapuri is a round cheese bread filled with sulguni and topped with even more cheese.
Local Ojaleshi or Tsolikouri goes well with all of it.
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