The dyeing of the Easter eggs is one of the oldest Easter traditions for Georgian Christians. Eggs should be dyed on Good Friday, before sunset.
Food Journalist, Culinary Book Author, Editor
Irma Iantbeldze is a well-known person in the field of professional culinary, and Food journalism. She is the author of 12 culinary books. Among them are bestsellers: Culinary Atlas of Georgia (8 volumes), Classical Georgian Cuisine, Khachapuri Book.
Matsoni is a traditional Georgian diary product which is very popular throughout the country.
Gebzhalia is a delicious appetizer originating from the region of Samegrelo.