Roskakoria

Roskakoria is a traditional Georgian dish originating from the western regions of the country, particularly the Racha-Lechkhumi and Kvemo Svaneti provinces. The name "roskakoria" translates roughly to "bread with meat," reflecting its primary ingredients. This hearty dish is a staple in Georgian cuisine, often served during festive occasions and family gatherings.

The dish consists of a mixture of ground meat—traditionally pork, beef, or lamb—cooked with onions, garlic, and various spices such as cumin, coriander, and black pepper. The meat is finely chopped or ground to create a smooth, flavorful filling. This mixture is then spread onto a flatbread, typically *chakapuli* or *mchadi*, which is a type of thin, unleavened bread. The bread is often lightly toasted or warmed before the meat is applied, though some variations involve wrapping the filling in the bread to form a sort of stuffed bread.

Roskakoria is typically served warm, sometimes accompanied by fresh herbs like parsley or cilantro, and a side of pickled vegetables or a simple salad. It is a versatile dish that can be enjoyed as a main course or a snack. The preparation methods may vary slightly depending on regional preferences, but the core concept remains consistent—a simple yet satisfying combination of bread and meat.

The dish reflects Georgia’s rich culinary traditions, emphasizing fresh, locally sourced ingredients and bold, aromatic flavors. It is often prepared in large quantities to share among family and friends, embodying the communal and hospitable nature of Georgian culture.