👉 Lobio is Georgia’s classic red bean stew – creamy kidney beans cooked with onions, garlic, herbs and spices, traditionally served bubbling in a clay pot. Simple, cheap and deeply satisfying. 🇬🇪 What Is Lobio? Lobio (ლობიო) is simply the Georgian word for beans. “Lobio kotanshi” – lobio in a…
👉 Kharcho is a thick, warming Georgian beef soup with rice, ground walnuts, sour tkemali and plenty of spices. It is one of the most famous Georgian soups – hearty, aromatic and perfect for cold days. 🇬🇪 What Is Kharcho? Kharcho (ხარჩო) originally comes from Samegrelo, where it was made…
👉 Mtsvadi is the Georgian version of shashlik – juicy chunks of pork grilled on skewers over glowing coals. Georgians keep it simple: good meat, salt, fire and a sprinkle of pomegranate and raw onion at the end. 🇬🇪 What Is Mtsvadi? Mtsvadi (მწვადი) means “grilled” and is the centerpiece…
👉 Ajika (adjika) is a fiery red pepper paste from Samegrelo and Abkhazia, made with hot chilies, garlic, coriander and blue fenugreek. A small spoonful adds heat and deep flavor to meat, vegetables and soups. 🇬🇪 What Is Ajika? Ajika (აჯიკა) was traditionally ground by hand between two stones. Megrelian…
👉 Tkemali is Georgia’s famous sour plum sauce – tangy, garlicky and herby. It is served with grilled meat, potatoes and chicken, much like ketchup elsewhere, and is made in every Georgian home in summer. 🇬🇪 What Is Tkemali? Tkemali (ტყემალი) is named after the sour cherry-plum it is made…
👉 Mchadi are simple Georgian cornbread cakes made from just cornmeal, water and salt. Crispy on the outside and soft inside, they are the traditional partner for lobio, pkhali and cheese in western Georgia. 🇬🇪 What Is Mchadi? Mchadi (მჭადი) is the everyday bread of western Georgia, especially Imereti and…
👉 Chikhirtma is a silky Georgian chicken soup thickened with eggs and brightened with vinegar and fresh herbs. It is famous in Georgia as the perfect soup after a long feast – light, tangy and restorative. 🇬🇪 What Is Chikhirtma? Chikhirtma (ჩიხირთმა) is often called Georgia’s “hangover soup”. The secret…
👉 Chashushuli is a rich, spicy Georgian stew of tender beef simmered with tomatoes, onions, peppers, garlic and fresh herbs. Its name literally means “stewed”, and it is one of the most popular hearty dishes in Georgian homes and restaurants. 🇬🇪 What Is Chashushuli? Chashushuli (ჩაშუშული) is usually made with…
👉 Megruli khachapuri is the cheesiest of all Georgian cheese breads. Unlike the classic Imeruli version, it is covered with a second layer of melted cheese on top – golden, bubbling and impossible to resist. 🇬🇪 What Is Megruli Khachapuri? Megruli khachapuri (მეგრული ხაჭაპური) comes from Samegrelo in western Georgia.…
👉 Kubdari is a hearty meat-filled bread from Svaneti, the high mountain region of Georgia. Hand-chopped beef and pork are seasoned with the famous Svan salt, caraway and chili, then sealed inside soft dough and baked until golden. 🇬🇪 What Is Kubdari? Kubdari (კუბდარი) is the pride of Svaneti, where…
👉 Lobiani is a golden Georgian flatbread stuffed with a savory, buttery kidney-bean filling. It is traditionally eaten on Barbaroba (St. Barbara’s Day) in December, but Georgians love it all year round – warm, filling and wonderfully simple. 🇬🇪 What Is Lobiani? Lobiani (ლობიანი) comes from the Georgian word lobio…
👉 Badrijani nigvzit are Georgia’s famous eggplant rolls: thin slices of fried eggplant wrapped around a garlicky, herby walnut paste and finished with pomegranate seeds. They are one of the first dishes to appear on any Georgian feast table. 🇬🇪 What Is Badrijani Nigvzit? Badrijani nigvzit (ბადრიჯანი ნიგვზით) simply means…
