Copyright ©2013 NPR. For personal, noncommercial use only. See Terms of Use. For other uses, prior permission required.

AUDIE CORNISH, HOST:

All right. We're going to stick with our stomachs for a few minutes more and celebrate one of the joys of the season: outdoor grilling. This summer, we've taken you from Texas barbecue pits to Kenyan goat grills.

NPR's Corey Flintoff has enjoyed grilled food in lots of places, but he thinks he's found something special in a corner of the world between Turkey and Russia, the Republic of Georgia.

COREY FLINTOFF, BYLINE: Georgia is renowned for great food: cheese dishes, pickles, breads and stews. This is a cuisine that you should not miss. But for now, let's just focus on grilled meat: lamb, beef or even pork known as shashlik. On summer evenings, the Georgian capital, Tbilisi, is fragrant with the smoke from hundreds of grills. You can find good shashlik at restaurants with white tablecloths, but the very best in all Tbilisi is said to be here at a roadside stop called...

NANI CHANISHVILI: Mtsvadi Isalamze.

FLINTOFF: That's our guide and translator speaking: Nani Chanishvili. She's a linguist, a professor of the Georgian language and a connoisseur of good food. Mtsvadi Isalamze is an unassuming place with rows of wooden picnic tables in an open yard. The grill is a brick hearth where Giorgi Kavelashvili follows the traditions of his native Kakheti, the easternmost province of Georgia. Giorgi is 19, but he grills with absolute confidence because, he says, in Kakhetia, everyone knows how to make shashlik.

GIORGI KAVELASHVILI: (Through Translator) So I studied it from my childhood.

FLINTOFF: One of the secrets, Giorgi says, is the wood. Here, shashlik is grilled on grapevines. Giorgi demonstrates by hefting a big bundle of grapevines onto the hearth and setting it alight. The vines burn quickly, leaving a heap of finger-sized coals that he rakes into an even bed of fragrant heat.

KAVELASHVILI: (Through Translator) Georgians and especially Kakhetians know from very, very ancient old times that only type of wood is much more better to make shashlik.

FLINTOFF: What the Georgians of ancient times discovered is that the aromatic smoke and the high heat from the vines seal in the juices of the meat.

KAVELASHVILI: (Through Translator) When you are making shashlik from this one, then shashlik is juicy, juicy, very juicy.

FLINTOFF: Perhaps the best test of the griller's skill is how well he cooks kebabs made from finely minced meat, usually lamb, that's mixed with spices and squeezed by hand onto the skewer.

(SOUNDBITE OF MUSIC)

FLINTOFF: Good timing is everything because Kakhetian kebabs are cooked very close to the coals, and it's easy to overdo them. Giorgi's kebabs pass the test perfectly. They're juicy and full of flavor from regional herbs, spices and sweet-smelling smoke. They come served with fresh chewy Kakhetian bread and, of course, Georgian white wine.

CHANISHVILI: Because when we are speaking, the Georgians are drinking a lot of wine. That means only white wine, only white, because it's not possible to drink, for example, four, five, six, seven liters of red wine, then you will be dead. That's not right. But white one, yes, you can.

FLINTOFF: Nani, who doesn't drink much herself, insists that her father could drink as much as 14 liters of white wine during a feast, but then a real Georgian feast is an event that can go on for 12 hours. The Georgian tradition says that time should be spent enjoying food, making long and witty toasts, reciting verse and singing. But be warned: Even 12 hours wouldn't be enough time to sample all of Georgia's delicacies, especially the best of the country's shashlik.

CHANISHVILI: Unfortunately, it's not possible to eat everything.

(LAUGHTER)

FLINTOFF: Corey Flintoff, NPR News.

(SOUNDBITE OF MUSIC)

CORNISH: You're listening to ALL THINGS CONSIDERED from NPR News.

Copyright © 2013 NPR. All rights reserved. No quotes from the materials contained herein may be used in any media without attribution to NPR. This transcript is provided for personal, noncommercial use only, pursuant to our Terms of Use. Any other use requires NPR's prior permission. Visit our permissions page for further information.

NPR transcripts are created on a rush deadline by a contractor for NPR, and accuracy and availability may vary. This text may not be in its final form and may be updated or revised in the future. Please be aware that the authoritative record of NPR's programming is the audio.

Comments

 

Please keep your community civil. All comments must follow the NPR.org Community rules and Terms of Use. NPR reserves the right to use the comments we receive, in whole or in part, and to use the commenter's name and location, in any medium. See also the Terms of Use, Privacy Policy and Community FAQ.