👉 Chanakhi is a rustic Georgian stew of lamb, eggplant, potatoes, tomatoes and lots of fresh herbs, slowly baked in individual clay pots called ketsi. The meat and vegetables cook in their own juices, so the result is tender, rich and full of summer flavour without any frying. It is…
👉 Kupati are Georgia’s homemade sausages: coarse pork mixed with lots of onion, garlic and warm spices like khmeli suneli, coriander, cinnamon and a hint of cloves, stuffed into natural casings, briefly boiled and then fried or grilled until crisp. They come from the western regions of Imereti and Samegrelo,…
👉 Ajapsandali is Georgia’s beloved summer vegetable stew: eggplant, peppers, onions, tomatoes and potatoes cooked slowly together and finished with a big handful of basil, cilantro, parsley and garlic. It looks a little like French ratatouille, but the generous fresh herbs, the touch of chili and coriander make it unmistakably…
👉 Chirbuli (ჩირბული) is a traditional Georgian breakfast from the Adjara and Guria regions: eggs gently cooked in a thick sauce of fried onions, ripe tomatoes and ground walnuts, finished with garlic and lots of fresh herbs. It is often called the “Georgian shakshuka”, but the walnuts make it richer…
👉 Chicken tabaka (წიწილა ტაბაკა, tsitsila tabaka) is one of Georgia’s most famous dishes: a young chicken flattened, pressed under a heavy weight and fried in butter until the skin is deep golden and crackling. It is served with a sharp raw garlic sauce and tangy tkemali. The name comes…
👉 Imeruli khachapuri (იმერული ხაჭაპური) is the everyday khachapuri of Georgia – a round, flat bread with a thick layer of salty, melted cheese sealed inside. It comes from the region of Imereti, and it is the one you will find in every bakery, on every supra table and in…
👉 Pelamushi (ფელამუში) is a simple Georgian dessert made from just grape juice and flour, cooked until thick, then cooled and set like a soft jelly. It is made every autumn during rtveli, the grape harvest, when every village has fresh grape must – the same thick juice that is…
👉 Chakhokhbili (ჩახოხბილი) is one of the best-loved home dishes in Georgia: chicken slowly stewed with lots of onions and ripe tomatoes, finished with garlic, Georgian spices and a big handful of fresh herbs. The name comes from khokhobi, the Georgian word for pheasant – the dish was first made…
👉 Achma (აჩმა) is a cheese pie from Adjara, on Georgia’s Black Sea coast. Thin sheets of dough are boiled like pasta, then layered with salty cheese and lots of butter and baked until the top is golden and crisp. Inside it is soft, buttery and stretchy – many people…
👉 Gebzhalia (გებჟალია) is a cheese dish from Samegrelo, the western Georgian region famous for its sulguni cheese. Soft, stretchy sulguni is rolled around a filling of fresh cheese and mint, cut into pinwheels and served in a cool, tangy matsoni (yogurt) sauce with more mint. It is light, fresh…
👉 Tolma is the Georgian version of dolma: tender grape leaves wrapped around juicy minced meat, rice and lots of fresh herbs, then simmered slowly and served with a cool garlic-yogurt (matsoni) sauce. It’s a summer favourite in Georgia, but with jarred grape leaves you can make it all year…
👉 Soko ketsze (სოკო კეცზე) means “mushrooms on a ketsi” – a Georgian clay dish. Whole mushroom caps are filled with butter and sulguni cheese and baked until the cheese melts and the mushrooms release their juices into the pan. Just three main ingredients and 25 minutes – a favourite…
