WORLD WIDE MEAL 

The supra is an inseparable part of the Georgian tradition. It is held on festive occasions as well as after burials. The supra has its own traditional rules, the most important is that it is led by one of the guests or the host himself called tamada. The tamada is usually elected by the guests or assigned by the host. He acts as the toastmaster. From time to time he proposes toasts, intertwining them with stories, jokes etc., so he has to have some great rhetorical skills, as well as the ability to consume large amounts of alcohol without losing focus, since by the end of his toast he must drink all the wine in his cup.

The supra feast takes several hours, during which large amounts of food and wine are consumed. The following is a suggestion of a supra menu. It contains some of the most popular traditional Georgian dishes. Of course you can add some dishes from the other meals menus, such as  pkhali or khachapuri.

To prepare the following menu, you will need about 2 1/2 -3 hrs. on the meal's day, provided you make some preliminary preparations. First of all chicken tabaka should be marinated for at least 8 hrs. Tkemali sauce and pelamushi can be prepared in advance (tkemali can hold in fridge for few month, pelamushi for couple of days). The rest can be prepared on the day of the meal. Start with kharcho and then the pilaf, since both need long time to cook. Then make the dough and the filling for khinkali. Afterwards prepare the sauce for the trout and get the fish ready for frying. Then start preparing chicken tabaka and while it is cooking, fill and cook the khinkali and finally the fish.