Sweets

Georgians do not regularly eat desserts, since their wonderful fruits, either fresh or cooked into preserves, satisfy most cravings for sugar. But on special occasions, pastries and cakes are enjoyed. Some of these are European imports, introduced through Russia; others are typical of oriental confections, dripping with honey. A third category of sweets includes vegetables or grains, ritual foods that were traditionally served at wakes or other religious repasts. The most distinctive desserts, however, use walnuts and grapes, the indigenous products that give such notable character to Georgian cuisine.