quince-muraba-copy

QUINCE MURABA

Quince is bright golden-yellow when it matures in late autumn and has a strongly perfumed flesh. The cooked fruit has been used throughout history as a food. In Georgia, the fruit is cooked with sugar to make Quince Muraba. Ingredients: 2 kilos of ripe quince, 2 kilos of sugar and 1.5 liters of water. Preparation: Wash the quince … Continue reading

chicken-with-blackberry-and-green-grape-sauce

BLACKBERRY AND GREEN GRAPE SAUCE

Wild blackberries can be found throughout Georgia’s mountain areas and are used as an ingredient mainly in western Georgia cuisine. In this recipe we show how to make a blackberry and green grape sauce that is used in Georgia only for roast or fried chicken dishes. Green grapes are young, unripe grapes. Ingredients: 400 grams of blackberries, … Continue reading

georgian-wine-day-2

GEORGIAN WINE DAY

October 4 was Georgian Wine Day. This new celebration was marked by an event held at the Alaverdi Monastery Complex (Georgian: ალავერდის მონასტერი) in Kakheti region, in eastern Georgia. Many archaeologists believe Georgia to be the source of the world’s first cultivated grapevines and wine production over 8,000 years ago. Alaverdi Monastery is a Georgian … Continue reading

zucchini-with-a-spicy-sauce

ZUCCHINI WITH A SPICY SAUCE

Dishes made with zucchini (also called courgette) are popular in Georgia. There are many variations and in this family recipe we show how to make fried zucchini with a spicy sauce flavored with Ajika (Georgian: აჯიკა). Ajika is a hot, spicy paste used to flavor food mainly in Samegrelo and Abkhazia. Made, with hot red peppers, garlic, herbs and spices … Continue reading

souzi

SOUZI

Souzi is a popular Georgian family meal, usually made with pork and potatoes as the main ingredients. In summer tomatoes are added. Ingredients (8-10 servings): 1 kilo of pork, 1 kilo of potatoes, 3 large onions, 5 medium to large juicy tomatoes, 4-5 cloves of garlic, 3 sweet red peppers, 3 hot red peppers, 2 bay … Continue reading

vintage-georgian-tea-tin_1

VINTAGE GEORGIAN TEA TINS

By the late 1920’s Georgia had become the main supplier of tea for the whole of the Soviet Union and in the subsequent decades production rose to 400,000 tonnes annually. Colorful tins with the description of the tea, its quality and its manufacturer, written in Russian and Georgian languages, kept the tea fresh.

marinated-peppers

MARINATED SWEET AND HOT PEPPERS

Marinated vegetables are very popular in Georgia and marinated peppers are a particular favorite. In this family recipe we show how to marinate a tasty mix of sweet and hot peppers that can be stored for many months. Ingredients: 8 kilos of sweet green or yellow peppers, 1.5 kilos of hot red peppers, 2 kilos … Continue reading

arashykh-syzbal-served-with-chicken_1

ABKHAZIAN ARASHYKH SYZBAL

Arashykh Syzbal is an Abkhazian sauce similar to bazhe sauce but made with ajika. It is eaten with fried or boiled chicken or turkey. It is also used as a sauce for Abkhazian ‘abysta’, which is similar to ‘gomi’ (Georgian: ღომი). Ingredients: 300 grams of walnuts, 4 cloves of garlic, 1 tbs of Ajika (click link … Continue reading

spicy-tomato-sauce_2

GEORGIAN SPICY TOMATO SAUCE

Georgian food is often accompanied by sauces, such as Ajika (Georgian: აჯიკა) and Tkemali (Georgian ტყემალი). In this family recipe we show how to make a spicy tomato sauce. Ingredients: 10 kilos of juicy tomatoes. 1.5 kilos of hot red peppers. 50 grams of hot dried red pepper, 350 grams of garlic (net weight after skins removed), 5 heaped … Continue reading

akhkhyla-1

Akhkhyla

Akhkhyla is used in Abkhazia to flavor meat, fish and vegetable dishes and also as an ingredient in sauces, such as walnut sauce. It is similar to Svanetian salt but is made without garlic. Ingredients: 50 grams of crushed coriander seeds, 50 grams of crushed dill seeds, 50 grams of dried basil, 50 grams of … Continue reading

chakhokhbili

CHAKHOKHBILI WITH WALNUTS

In this recipe we show how to make a traditional Georgian dish called Chakhokhbili (Georgian: ჩახოხბილი). The name comes from the Georgian word “khokhobi” which means “pheasant,” but nowadays it is most usually made with chicken. Chakhokhbili is made using a whole chicken, cut into pieces with the skin left on. This recipe for Chakhokhbili includes walnuts (a very popular … Continue reading

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

  • 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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