MOKHRAKULI KHACHAPURI

mokhrakuli-khachapuri-cut-for-serving

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

ELARJI – CORNMEAL WITH SULGUNI CHEESE

elerji-cornmeal-and-sulguni-cheese-recipe

Elarji (Georgian: ელარჯი) is a popular dish from Samegrelo region, made from coarse cornmeal, cornflour and Sulguni cheese. Ingredients: 200 grams of coarse cornmeal, 4 tbs of cornflour and 1 kilo of sulguni cheese. The cheese must be new. Mozzerella cheese can be used as an alternative to sulguni. Add the coarse cornmeal to a deep pot. Add … Continue reading

GEORGIAN SULGUNI CHEESE

sulguni-cheese

Sulguni (Georgian: სულგუნი) is a cheese from the Samegrelo region of Georgia. It has a sour, moderately salty flavor and an elastic consistency. Sulguni is made using only natural ingredients: normalized cow milk clotted by rennet with pure cultures of lactic bacteria. It is a “quick cheese” maturing in just one or two days. A typical … Continue reading

BAKED MUSHROOMS FILLED WITH SULGUNI CHEESE

mushrooms-with-sulguni-cheese-and-butter

In this recipe we will show how to make mushrooms filled with Sulguni cheese (Georgian: სოკო კეცზე) baked in butter in traditional Georgian clay “ketsi” dishes (Georgian: კეცი). For this recipe you will need 3 ketsi dishes (you can use oven proof dishes if you don’t have any ketsi). Ingredients (serves 3): 500 grams 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

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

BAZHE SAUCE

bazhe-sauce-chicken-dish-ready-for-serving

Bazhe is a Georgian sauce made with walnuts, garlic and spices. In this recipe we show how to make Bazhe sauce with chicken. Ingredients (serves 2): 2 marinaded chicken breasts. A recipe for a typical marinade can be found here. Marinade the chicken and leave covered in a refrigerator for at least 12 hours. Ingredients for sauce: 400 … Continue reading

ACHARULI – AJARIAN KHACHAPURI

adjaruli-khachapuri1

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

CHVISHTARI (GEORGIAN CORNBREAD WITH CHEESE)

chvishtari1

Chvishtari (cornbread with cheese) comes from Svaneti (Georgian: სვანეთი), a mountainous province in the northwestern part of Georgia. There are several types of Chvishtari and in this recipe we will show how to make one of the most popular. Ingredients (for 6 servings). 300 grams of Sulguni cheese (Georgian: სულუგუნი). Sulguni (also called Suluguni) is a pickled Georgian cheese from the Samegrelo region. It … 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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