melon-muraba-in-jar

MELON MURABA

Melon Muraba is a preserve made with melon and sugar. It has a wonderful, subtle flavor enhanced by spices and can be eaten as a dessert or as a candy, or used as a cake decoration or as a jam. In Georgia, it is usually made in July and August when melons are ripe. Ingredients: 1 thick … Continue reading

ready-for-serving

BARBECUED PORK WITH MATSONI MARINADE

Barbecued meat is very popular in Georgia both as a family meal and also at feasts and celebrations. Pork is the most popular meat, followed by chicken. In this recipe we show how to prepare a matsoni marinade for barbecued pork. Matsoni (Georgian: მაწონი) is a fermented milk product very similar to yogurt. It is smooth and creamy … Continue reading

mildiani-family-winery-ceramic-bottles

HANDMADE CERAMIC WINE AND CHACHA BOTTLES

The award winning Mildiani Family Winery is located in the heart of Georgian wine-making in Tsinandali Village in the Kakheti region of Georgia. Established in 1991, the winery has vineyards comprising 100 hectares and exports around 80% of its wine. The winery initially bottled its wine in ceramic bottles and even after it began bottling in glass in 1997 … Continue reading

tradition-niko-pirosmani-family-feast-1907

GEORGIAN FEASTS BY NIKO PIROSMANI

Self-taught Georgian artist Niko Pirosmani (Niko Pirosmanashvili) (Georgian: ნიკო ფიროსმანი) produced an immense number of paintings, many of which have been lost over time. Posthumously, his reputation grew when his naïve style became admired in the art circles of Paris after the end of the First World War. Naïve art is a classification of art that is often characterized by a childlike … Continue reading

peach-muraba

PEACH MURABA

Peach Muraba is a preserve made with peaches and sugar. It can be eaten as a dessert or used as a jam. In Georgia, it is usually made in July and August when peaches are ripe. It can be made with or without water. Making it without water produces a thicker muraba. Ingredients: 5 kilos of peaches … Continue reading

marinated-eggplant-and-red-peppers

MARINATED EGGPLANT WITH RED PEPPERS

Marinated vegetables are very popular in Georgia and marinated eggplant is a particular favorite. In this family recipe we show how to marinate eggplant with sweet and hot red peppers that can be stored for many months. Ingredients: 10 kilos of eggplant, 1.5 kilos of hot red peppers, 1.5 kilos of sweet red peppers, 600 grams of … Continue reading

marinated-peppers

MARINATED PEPPERS

Marinated vegetables are very popular in Georgia and marinated hot peppers are a particular favorite. In this family recipe we show how to marinate hot peppers that can be stored for many months. Ingredients (sufficient to fill about 12-13 one kilo jars): 4 kilos of sweet peppers, 6 kilos of hot red and green peppers (the peppers … Continue reading

rachuli-mchadi-with-bacon-copy

RACHULI MCHADI WITH BACON

Mchadi is a very popular cornbread traditionally eaten with lobio (beans) and cheese. In this family recipe from Georgia’s Racha region (Georgian: რაჭა) we show how to make Mchadi filled with smoked Rachuli bacon and decorated with a pattern made with a traditional wooden Sachrelelbeli. Ingredients: 600 grams of cornmeal, 300 grams of bacon, 100 grams of … Continue reading

cheese-tarragon-mushroom-breakfast

CHEESE, MUSHROOM AND TARRAGON TAPAMTSVARI

Wild Oyster mushrooms are called ‘Kalmakha’ in Georgia and grow on the bark of trees. They look, smell and taste like oysters and are a popular appetizer in Georgia. In this family breakfast recipe we show how to prepare wild oyster mushrooms with tarragon and Imeretian cheese. Ingredients: 400 grams of Oyster Mushrooms, 30 grams of tarragon, … Continue reading

Blackberry Muraba Featured

BLACKBERRY MURABA

Blackberry Muraba is a preserve made with blackberries and sugar. It can be eaten as a dessert or used as a jam. In Georgia, it is usually made in July when blackberries are ripe. It can be made with or without water. Making it without water produces a thicker muraba. Ingredients: 2 kilos of blackberries and 2 kilos … Continue reading

beef-with-mushrooms

BEEF WITH MUSHROOMS AND AJIKA

Beef is a popular meat in Georgia. In this family recipe we show how to make a beef and mushroom dish flavored with spicy ajika. Ajika (Georgian: აჯიკა) is a hot, spicy paste used to flavor meat and fish dishes mainly in Samegrelo and Abkhazia. It is made with hot red peppers, garlic, herbs and spices. In … Continue reading

eggplant-with-tomato-sauce

EGGPLANT WITH HERBS AND TOMATOES

Eggplant dishes are very popular in Georgia and always form part of a supra (traditional Georgian feast). There are many variations and in this family recipe we show how to make eggplant with herbs and tomatoes. Ingredients: Half kilo of eggplants, 3 large juicy tomatoes, 3 white onions, 1 hot green pepper, 10 grams of basil, 10 … Continue reading

rachuli-chicken-with-blackberry-sauce

RACHULI BLACKBERRY SAUCE WITH ROAST CHICKEN

Wild blackberries can be found throughout Georgia’s mountainous Racha region (Georgian: რაჭა) and the berries are used extensively in local cuisine. Blackberry sauce is used for special occasions and celebrations. In this recipe we show how to make Rachuli blackberry sauce to accompany a roast chicken. Ingredients: 400 grams of blackberries, 1 whole chicken, 25 grams of fresh green coriander, … Continue reading

tkemali-sauce_3

RED TKEMALI SAUCE

Tkemali (Georgian ტყემალი) is the Georgian name for a variety of wild, sour plum, as well as a sauce made from the plums. Tkemali sauce is used as a condiment for fried or grilled meat, poultry and potato dishes, and has a place in Georgian cuisine similar to tomato ketchup in America. Green Tkemali sauce is prepared from unripe fruit … Continue reading

eggplant-with-ajika-and-mayonnaise

EGGPLANT WITH AJIKA AND MAYONNAISE

Eggplant dishes are very popular in Georgia and always form part of a supra (traditional Georgian feast). There are many variations and in this family recipe we show how to make eggplant with ajika and mayonnaise. Ajika (Georgian: აჯიკა) is a hot, spicy paste used to flavor meat and fish dishes mainly in Samegrelo and Abkhazia. It is … Continue reading

  • CHASHUSHULI WITH SUMMER SAVORY

  • FKHALI WITH BEETROOT LEAVES AND NUTS

  • GURIAN CHEESE AND EGG FILLED PASTRY

  • LOBIO WITH MINT AND EGGS

  • MEGRELIAN AJIKA

  • TOLMA SPICY SOUR CREAM AND TOMATO SAUCE

  • GREEN AJIKA

  • CHAKHRAGINA -OSSETIAN KHACHAPURI

  • TOLMA (DOLMA) – STUFFED VINE LEAVES

  • CHICKEN LIVER WITH RED WINE AND SVANETIAN SALT

  • MOKHRAKULI KHACHAPURI

  • KABABI WITH POMEGRANATE JUICE

  • GEORGIAN LOBIO WITH NUTS

  • MEGRULI KHACHAPURI

  • GREEN BEANS WITH NUTS

  • DARK GRAPE PELAMUSHI WITH CORN FLOUR

  • EGGPLANT “CAVIAR” WITH POMEGRANATE

  • MARINATED GREEN TOMATOES

  • KETSULA - CHICKEN WITH SOUR CREAM AND SPICES

  • BADAGI

  • CHICKEN WITH GREEN AJIKA

  • PELAMUSHI – TATARA

  • KHACHAPURI WITH POTATO FILLING

  • FRIED BEETROOT WITH TOMATOES AND SPICES

  • SHKMERULI – CHICKEN COOKED IN MILK AND GARLIC

  • EKALA FKHALI

  • MUSHROOM CHASHUSHULI WITH POTATOES

  • CHAKHOKHBILI – CHICKEN WITH HERBS

  • CHAKAPULI RECIPE

  • FRIED KHINKALI

  • SVANETIAN KHACHAPURI WITH GREEN ONIONS

  • FRIED GREEN TOMATOES WITH ONION AND CARROT

  • KUBDARI - SVANETIAN MEAT PASTRY

  • WILD OYSTER MUSHROOM PASTRY

  • AJIKA WITH TOMATOES

  • EGGPLANT WITH WALNUTS AND HERBS

  • LOBIO WITH FRIED HAM

  • BEETROOT FKHALI WITH WALNUTS

  • EGGPLANT WITH PEPPERS AND SVANETIAN SALT

  • PORK CHASHUSHULI WITH MUSHROOMS AND MEGRELIAN AJIKA

  • LOBIO WITH CHEESE

  • ELARJI – CORNMEAL WITH SULGUNI CHEESE

  • KHABAKHI – FRIED MARROW

  • OJAKHURI – FAMILY MEAL

  • GEORGIAN SALAD

  • LEEK SATSIVI

  • SPICY TOMATO SAUCE

  • CHICKEN LIVER WITH AJIKA AND SUMMER SAVORY

  • OJAKHURI WITH CHICKEN AND FRIED POTATOES FLAVORED WITH MARIGOLD

  • OYSTER MUSHROOMS WITH EGGS AND SWEET RED PEPPER

  • LOBIO WITH SWEETCORN

  • CHICKEN WITH SPICY HAZELNUT SAUCE

  • CHICKEN BARBECUE

  • LOBIO WITH TOMATOES AND SPICES

  • BAKED MUSHROOMS FILLED WITH SULGUNI CHEESE

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