But fruits and greens are not the basis of Georgian cuisine, but only a modest, but obligatory beginning for most dishes. After all, the fertile region allows residents living here to use milk, poultry and cattle meat in unlimited quantities, various vegetables grown on local, fertile ground. With so many useful components in hand, one could not philosophize too much and completely manage with the simplest recipes in order to eat well. However, the Georgian soul requires that all the products at hand are intertwined in the prepared dish and create the taste of a new dish that can awaken the dormant volcanoes of the Caucasus Mountains from a deep sleep with its aroma. Such an abundance has led to the fact that in the Georgian national cuisine it is difficult to single out any main dishes or products. However, there is still a characteristic feature: all first and second courses are richly flavored with spices and herbs. But spices do not clog their taste, but only emphasize, make each time sound a little different, add juiciness and a long aftertaste. Many recipes, according to which local food is prepared, have been tested for centuries, which means they keep the secrets of the ancient sages who cared about the harmony of a person with everything that surrounds him and ate only in order to live, and not vice versa. Famous dishes of Georgian cuisine Poultry meat cooked according to Georgian recipes – chakhokhbili will be remembered for a long time, because it is not often necessary to try how much the taste of meat improves from the use of cilantro seeds and a small pinch of savory by the cook. The last seasoning is very specific and its inept use can greatly spoil the taste of the dish. Many housewives simply do not risk using it in practice. Therefore, be sure to try chakhokhbili in its historical homeland in order to feel how this herb should sound in a dish if it is used correctly. Interesting and unusual for the Slavs living in the western region of the post-Soviet space, Georgian bread. It does not look like Russian loaves, and the oven in which it is baked is very different in shape from Russian ovens. It looks more like a large pipe, vertically mounted in the ground, and the baked dough is not placed on the bottom of the oven, but is located along its walls in a checkerboard pattern. By the shape of local bread resembles a large flatbread. Huge, thin pancakes sold in our stores, called lavash, are one of the varieties of Georgian bakery products. In some cases, instead of the usual bread in our understanding, Georgian housewives put gomi on the table, replacing bread and more like a warm porridge laid out in a hill. Gomi is made from corn flour and chumiza seeds, and the plant seeds are boiled first, to which corn flour is added at the end of cooking. The pride of Georgians is low-fat suluguni cheese and famous sauces: satsivi, satsibeli or tkemali, which are unique thanks to the fruits of tkemali and ombalo, a special wine vinegar.