Food 4 Talk

SUPRA, A GEORGIAN FEAST

FIND OUT ABOUT THE DISHES AND WINES OF THE TRADITIONAL WELCOME DINNER

The supra, or feast, is the ultimate expression of Georgian hospitality. Here’s what you can expect to be served. A friendly suggestion: wear trousers with an elastic waistband.

The supra, a legendary spread of food and wine, is usually held to welcome guests, or to celebrate a special occasion. Either way, it will last for hours and ensure you leave the table several pounds heavier than when you arrived.

Whether you’re looking to pile on the weight or not, the supra is the best place to sample an array of traditional Georgian dishes. There will inevitable be khachapuri cheese bread, which is practically unavoidable at any Georgian dining table. Badrijani nigvzit, or  aubergine with ground walnuts and pomegranate reduction should also be present, as well as dolma or grape leaves stuffed with rice and ground lamb. Tkemali sauce – a tart condiment of stewed plums with garlic and dill is the Georgian equivalent of Ketchup, so there will be plenty of that to slather on your shashlik or barbecued chicken and lamb.

Khinkali dumplings may also be a feature of the supra table. These heavy dumplings are stuffed with ground pork or lamb, onions, spices and herbs, not to mention lots of delicious cooking juices. There’s an art to eating them without spilling juices on the plate, or worse, down your shirt. The thick top part of the dumpling dough is for leaving on the plate to show how many you’ve eaten. The more the better.