BOILED AND FRIED KHACHAPURI
This recipe for boiled and also fried khachapuri is from a Georgian cookery book published in 1909. This dish is rarely prepared these days as the recipe has been largely forgotten. There are several versions, including with or without cheese. The boiled khachapuri can be served with butter, sour cream or a sprinkling of cinnamon and … Continue reading
KHACHAPURI WITH TARRAGON
Georgians are very fond of the herb tarragon, which they call tarkhuna (Georgian: ტარხუნა). It used to flavor meat stews, grilled trout, salads and many other dishes. In this recipe we show how to make a khachapuri flavored with tarragon. Khachapuri (Georgian: ხაჭაპური) is justifiably considered to be one of Georgia’s national dishes and is popular in restaurants and in … Continue reading
SVANETIAN KHACHAPURI WITH CHEESE AND GREEN ONIONS
Khachapuri (Georgian: ხაჭაპური) is considered to be one of Georgia’s most famous national dishes and several of Georgia’s regions have their own distinctive type. In this recipe we show how to make a khachapuri filled with cheese and green onions. This type of khachapuri comes from Georgia’s Svaneti region (Georgian: სვანეთი). Ingredients (for the filling – for 3 servings): 500 … Continue reading
KHACHAPURI WITH POTATO FILLING
Khachapuri (Georgian: ხაჭაპური) is justifiably considered to be one of Georgia’s national dishes and is popular in restaurants and in homes. There are several different regional types and it can be made with a variety of fillings. In this recipe we show how to make a khachapuri filled with potato. This type of khachapuri is a popular meal in South … Continue reading
CHAKHRAGINA -OSSETIAN KHACHAPURI
Khachapuri (Georgian: ხაჭაპური) is considered to be one of Georgia’s most famous national dishes and several of Georgia’s regions have their own distinctive type. In this recipe we show how to make a khachapuri filled with cheese and beetroot leaves. This type of khachapuri comes from South Ossetia, where it is called chakhragina. It is also a popular khachapuri in … Continue reading
MOKHRAKULI KHACHAPURI
Khachapuri (Georgian: ხაჭაპური), is a cheese bread that is justifiably considered to be one of Georgia’s national dishes. Different regions of Georgia have their own type of khachapuri. In this recipe we show how to make Mokhrakuli Khachapuri (Georgian: მოხრაკული ხაჭაპური). This type of khachapuri is called a “lazy khachapuri” as it is fried, not baked, and takes much less time to … Continue reading
MEGRULI KHACHAPURI
Khachapuri is a filled bread stuffed with melting cheese. It is justifiably considered to be one of Georgia’s most famous national dishes. In an earlier article we described three of the most popular types and gave a step-by-step guide on how khachapuri dough is made. Find it here. In this article we will show how to make Megruli Khachapuri (Georgian: მეგრული ხაჭაპური) from … Continue reading
KHACHAPURI – GEORGIAN CHEESE BREAD
Khachapuri (Georgian: ხაჭაპური), is a filled bread stuffed with melting cheese and often served sliced, like a double-crust pizza. It is justifiably considered to be one of Georgia’s national dishes and is popular in restaurants and in homes. Different regions of Georgia have their own type of khachapuri with the most common being – Ajaruli or Acharuli (Georgian: აჭარული ხაჭაპური) – Ajarian khachapuri (from … Continue reading
ACHARULI – AJARIAN KHACHAPURI
Khachapuri (Georgian: ხაჭაპური), is a filled bread stuffed with melting cheese. It is justifiably considered to be one of Georgia’s most famous national dishes. In an earlier article we described three of the most popular types and gave a step-by-step guide on how khachapuri dough is made. Find it here. In this article we will show how to make Acharuli (Georgian: … Continue reading
IMERULI (IMERETIAN) KHACHAPURI
Khachapuri (Georgian: ხაჭაპური), is a filled bread stuffed with melting cheese. It is justifiably considered to be one of Georgia’s most famous national dishes. In an earlier article we described three of the most popular types and gave a step-by-step guide on how khachapuri dough is made: You can find the article here. In this article we will show … Continue reading
Barbecued Pork with Pomegranate Juice and Ajika
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 pomegranate juice and ajika marinade for barbecued pork. Ajika (Georgian: აჯიკა) is a hot, spicy paste used to flavor meat and fish … Continue reading
Lobio with Atria
Lobio with Atria (Georgian: ატრია). Atria is a boiled dough, usually made from the leftover dough after making Khinkali. It is popular throughout Georgia, especially in mountain areas and eastern Georgia. Lobio (Georgian: ლობიო) is a popular Georgian dish made with kidney beans. Ingredients (for Lobio): 500 grams of kidney beans, 2 bay leaves, 1 tsp of … Continue reading
FYDZHIN – OSSETIAN MEAT PIE
In this traditional Ossetian recipe we show how to make Fydzhin, one of the most popular Ossetian dishes. A meat filled pie, it can be made with a beef filling or a mix of beef and pork or beef and lamb. We made ours with beef and pork. This meat filled pie is similar to Svanetian Kubdari (Georgian: კუბდარი) … Continue reading
AJARIAN LOBIANI
Lobiani (Georgian: ლობიანი) is enjoyed all year round and especially on the Georgian holiday of Barbaroba, or St. Barbara’s Day (December 17). In this recipe we will show how to make Ajarian lobiani, which uses the traditional oval boat shape of Ajarian Khachapuri. Ingredients for the dough (to make 4 Ajarian lobiani): 1 kilo of flour, 300 ml of water … Continue reading
MOKHRAKULA
In this family recipe from a village in lower Racha (Georgian: რაჭა) we show how to make a type of khachapuri similar to Mokhrakuli Khachapuri (Georgian: მოხრაკული ხაჭაპური) in that it is fried, not baked, and takes much less time to make than the traditional baked khachapuri. Ingredients: Dough: 3 eggs, 200 grams of flour, 150 ml of water, … Continue reading
Georgian Recipes 