CHERRY MURABA

cherry-muraba-ready-for-serving

Cherry Muraba is a preserve made with cherries and sugar. It can be eaten as a dessert or used as a jam. In Georgia, it is usually made in June when cherries are ripe. It can be made with or without water. Making it without water produces a very thick muraba. In this recipe we have made it … Continue reading

FYDZHIN – OSSETIAN MEAT PIE

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

NEW POTATO AND CHEESE SOUP

new-potato-soup

In this quick and easy to make family recipe we show how to make a delicious soup with new potatoes, cheese, sour cream and dill. Ingredients: 300 grams of small new potatoes, 200 grams of new Imeretian cheese (or mozzarella), 2 green onions, 200 grams of sour cream, 1 egg, 1 tsp of black pepper, 1 … Continue reading

BOILED AND FRIED KHACHAPURI

fried-ready-for-serving-copy

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

tarragon-khachauri

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

CHICKEN WITH EGGPLANT AND SPICES

chicken-with-aubergine-ready-for-serving-copy1

Eggplant dishes are very popular in Georgia and there are many variations. In this recipe we show how to make a popular family dish made with fried eggplant, chicken, sour cream and spices. Ingredients: 400 grams of chicken breast, 400 grams of eggplant, 1 tbs of red pepper, 1 ts of blue fenugreek, 1 ts of dried … Continue reading

BEEF KHARSHO

beef-kharsho

Kharsho (Georgian: ხარშო), also known as Kharcho, is a traditional Georgian dish, usually made with beef or chicken but can also be made with other meats. It can be made with walnuts and with or without rice. In this recipe we show how to make Kharsho with beef and rice. Ingredients: 700 grams of beef, 100 grams of … Continue reading

MUSHROOM CHAKAPULI

oyster-mushroom-chakapuli

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 meal in Georgia. In this recipe we show how to make an oyster mushroom chakapuli. Ingredients: 1 kilo of Oyster mushrooms, 3 hot green peppers, 3 white onions, 10 green onions, 10 grams … Continue reading

TOLMA – STUFFED EGGPLANT AND TOMATO

tolma

Tolma (Georgian: ტოლმა), known as Dolma in Armenia, Azerbaijan and Turkey, is a popular meal in Georgia and there are many variations. It usually describes a filled, hollowed-out vegetable or a filling wrapped in a leaf. Fillings can include meat and vegetables. In this recipe we show how to make tolma with eggplant and tomatoes. Ingredients: 2 … Continue reading

FRIED NEW POTATOES WITH DILL

New Potatoes with Dill

Fried new potatoes flavored with dill are very popular in Georgia, both as a family meal and as a dish when eating out in restaurants. Simple and quick to prepare, they are especially delicious when served with green Tkemali (Georgian ტყემალი), a sauce made from a variety of wild, sour plum. Ingredients: 1 kilo of small, new potatoes, … Continue reading

MEGRELIAN VERSION OF CHVISHTARI

megrelian-chvishtari

Chvishtari (also called chishdvaar) is a cornbread with cheese from Georgia’s Svaneti region. It is also popular in Samegrelo region but made in a slightly different way. In this recipe we will show how to make the Megrelian version of Chvishtari. Ingredients (for 6 servings): 200 grams of Sulguni cheese (Georgian: სულუგუნი). Sulguni is a cheese from the Samegrelo … Continue reading

BUZHBUZHA

buzhbuzha

In this family recipe from Georgia’s Racha region we show how to make a delicious bacon meal. It is made with the famous Rachuli bacon from Racha but any good quality smoked, fatty bacon can be used. Ingredients: 300 grams of smoked, fatty bacon. We used Rachuli bacon from Georgia’s Racha region. Other ingredients: 5 onions, … Continue reading

ROSE MURABA

rose-muraba

Rose Muraba is a preserve made with rose petals and sugar. It can be eaten as a dessert or used as a jam. In Georgia, it is usually made in May when roses are in flower. Ingredients: 300 grams of rose petals (aromatic petals are best), 1 kilo of sugar and 600 ml of water. … Continue reading

CHICKEN TABAKA WITH HAZELNUT BAZHE SAUCE

chicken-tabaka-with-hazelnut-sauce-copy

Chicken Tabaka is a popular dish in western Georgia. Crispy on the outside and soft inside, it can be eaten with or without an accompanying sauce. In this recipe we made chicken tabaka with a delicious hazelnut bazhe sauce. Ingredients: 1 medium sized hen, 300 grams of hazelnuts, 50 ml of oil, 250 ml of … Continue reading

EGGPLANT WITH HAZELNUTS AND HERBS

eggplant-with-hazelnuts-ready-for-serving-copy

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 hazelnuts and herbs. Ingredients: 1 kilo of eggplants, 400 grams of hazelnuts, 1 large onion, 4-5 cloves of garlic, 20 grams of … 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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