Ajara’s food changes between coast and highland. The regional guide lists borano, chirbuli, anchovies, sinori, kaimaghi, kuruti and burme beyond the better-known cheese bread.

Borano uses cheese and clarified butter

The borano page describes braided Ajarian cheese softened in hot water and drained, then placed in browned clarified butter called iaghi. The authority identifies borano with highland Ajara and records its intangible cultural heritage status.

Sinori is rolled dough in a curd and butter mixture

The Sinori page says yeast-free dough is rolled into thin iukha sheets, baked, softened under a towel, rolled and cut. Pack the pieces upright in a dish. Heat cheese curds with butter, garlic, salt and a little water, pour over the sheets, then briefly bake.

  • Ask whether borano uses braided cheese and butter.
  • Ask whether sinori uses iukha sheets or a bread substitute.
  • Ask whether chirbuli includes egg and plum juice.

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Sources & checks

  • Ajarian dishesGeorgian National Tourism Administration, named dishes from Ajara’s lowlands and highlands. Checked 24 October 2026.
  • Ajarian boranoGeorgian National Tourism Administration, borano ingredients, preparation context and cultural heritage status. Checked 24 October 2026.
  • Sinori: a traditional Ajarian dishGeorgian National Tourism Administration, thin iukha dough sheets, rolling and cutting sequence, cheese-curd and butter sauce, oven finish and variants. Checked 24 October 2026.

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