CHICKEN BARBECUE

chicken-barbecue-with-garnish-of-tomato-and-onion

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 will show you how to prepare barbecued chicken. Ingredients: 1 kilo of chicken breasts, 1 large onion, 1 clove of garlic, 2 tbs of … Continue reading

GOMI

georgian-gomi

Gomi (Georgian: ღომი) is a popular dish from Samegrelo region, made from coarse cornmeal and topped with strips of Sulguni cheese and butter. Ingredients: 200 grams of coarse ground cornmeal, 4 tbs of fine ground cornmeal, 40 grams of butter, 1 tsp of salt, 1.5 liters of water (some people prefer milk but water is more traditional) … Continue reading

GREEN BEANS WITH NUTS

green-beans-with-nuts

Nuts are a popular ingredient in Georgian cuisine. In this recipe we will show how to make a delicious summer dish of green beans with nuts (Georgian: მწვანე ლობიო ნიგვზით) Ingredients: Green Beans! 1 kilo. Other ingredients: 200 grams of walnuts, 1 large onion, 3 cloves of garlic, 70 grams of fresh green coriander, 80 grams … Continue reading

MEGRULI KHACHAPURI

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

molding-the-edge-of-the-dough-for-an-imeruli-khachapuri

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

OJAKHURI – FAMILY MEAL

ojakhuri-family-meal

In this recipe we will show you how to make a popular Georgian family meal called Ojakhuri. Ingredients: 500 grams of pork, 400 grams of potatoes, 3 medium sized onions, 2 tbs sour cream (or mayonnaise), 2 tbs white wine vinegar, 60 ml of white wine, 50 ml of oil, half tsp of powdered Berberis berries, … Continue reading

MAKING GEORGIAN FLAKY PASTRY

making-georgian-pastry-re-folding-the-dough

Flaky pastry is used for several popular Georgian dishes, including Khachapuri (Georgian Cheese Bread), Lobiani, pastries and cakes. This step-by-step guide will show you how to make authentic Georgian flaky pastry. Ingredients: 1.2 kilos of white flour, 1 egg, 180 grams of butter, 500 ml tepid water (milk can be used instead, especially if you intend to make … Continue reading

BEBO’S GREEN BEAN AND EGG BAKE

green-bean-and-egg-bake

In Georgia the word Bebo is a short version of Bebia meaning grandmother. We asked a Bebo from the Racha(Georgian: რაჭა) region of Georgia for a recipe. Racha is a highland area in western Georgia, located in the upper Rioni river valley and hemmed in by the Greater Caucasus mountains. Bebo told us that beans grow well in Racha and were a staple food … Continue reading

GEORGIAN LOBIANI BAKED IN TONE

lobiani

We recently returned to our bakery, Trepezi, in our neighborhood in Tbilisi to see how our baker, Zaur Skhirtladze, makes Lobiani (boiled bean bread). Lobiani is enjoyed all year round and especially eaten on the Georgian holiday of Barbaroba, or St. Barbara’s Day (December 17). The main ingredient of Lobiani is boiled kidney beans. Zaur told us that after boiling, … Continue reading

INTRODUCTION TO GEORGIAN SALADS

traditional-georgian-salad

Georgia is blessed with wonderful fresh vegetables, ideal for making delicious, refreshing salads. Ingredients. The basic ingredients of a Georgian salad consist of tomatoes, fresh parsley, purple basil, green peppers, red onion and cucumbers. Cheese (Georgian Imeritian) or walnuts can also be added. You will also need ground coriander, salt, ground red pepper and ground saffron if … Continue reading

GEORGIAN BREAD (PART 2)

shotis-puri-in-a-georgian-tone

To show how traditional Georgian bread is made we spent a morning with our local baker, Zaur Skhirtladze, who works at the bakery, Trepezi in our neighborhood in Tbilisi. A typical day at our Georgian bakery begins at 7.30 a.m. when Zaur lights the deep circular oven called a tone. The tone will take around one and a half hours to reach the … Continue reading

GEORGIAN BREAD (PART 1)

shotis-puri-georgian-bread

In Georgia, bread is called puri (pronounced “poo-ree”) and is traditionally baked in a deep circular clay oven called a tone (pronounced “ton-AY”). Traditional bread, especially the long pointed bread called shotis puri, is very popular and usually served with every meal. Most streets in Georgia have at least one traditional bakery. We went behind the scenes at … Continue reading

IMERETIAN CHEESE

a-stack-of-georgian-imeretian-cheese1

Imeretian cheese from the Imereti region of Georgia is a very popular curd cheese made from cows milk. It has a soft and springy texture and a slightly sour, salty taste. It is a “quick cheese” maturing in just one or two days. A typical handmade Imeretian cheese is shaped as a flat disc, 2.5 to 3.5 centimeters thick. … Continue reading

EGGPLANT WITH SPICY MAYONNAISE

eggplant-with-mayonnaise-ready-for-serving (1)

In this recipe we will show how to make a popular Georgian family dish of eggplant with spicy mayonnaise (Georgian: ბადრიჯანი მაიონეზით). This is primarily a summer dish and is served either warm or cold. Our version is quite spicy so you may want to reduce the quantities of spices or omit them. Ingredients (3 servings): 500 grams … Continue reading

INTRODUCTION TO TRADITIONAL WINE-MAKING

barry_capitaine-_f-_25-_grand_vase_pour_la_conservation_du_vin_en_kacheti_gc3a9orgie-_mission_scientifique_de_mr_ernest_chantre-_1881

Thousands of years ago the ancient people of the South Caucasus Region discovered how to transform wild grape juice into wine by leaving it to ferment in clay vessels called Kvevri, which they buried in the ground. It was from Georgia that the method of wine-making in Kvevri spread to Mesopotamia, Egypt, Greece and the rest 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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