MTSVADI CHASHUSHULI
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 delicious family meal made with barbecued pork, tomatoes and onions. Ingredients (for marinade): 1.5 kilos of slightly fatty pork, 2 tbs … Continue reading
FRIED POTATOES WITH SVANETIAN SALT
In this recipe we show how to make fried potatoes flavored with herbs and Svanetian salt. Svanetian salt (Georgian: სვანური მარილი), from Svaneti region in the mountainous north-western part of Georgia, has a unique fragrance and taste and is traditionally used as a flavoring for a variety of meat, fish, potato and soup dishes as well … Continue reading
Mashed Lobio with Ajika and Walnuts
Lobio (Georgian: ლობიო) is a popular Georgian dish made with kidney beans and usually eaten with Mchadi and marinated vegetables. The Georgian word ‘lobio’ means ‘beans’. There are a number of varieties of this dish and in this family recipe we show how to make lobio flavored with Ajika and walnuts. Ajika (Georgian: აჯიკა) is a hot, spicy paste used … Continue reading
Oyster Mushrooms with Rachuli Bacon
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 appetizer in Georgia. In this family recipe we show how to prepare wild oyster mushrooms with bacon. We used smoked bacon from Georgia’s Racha region. This particular bacon is famous throughout Georgia for … 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
Tenili Cheese
Tenili cheese (Georgian: ტენილი ყველი) is Meskhetian cheese made in Georgia’s Samtskhe-Javakheti and Kvemo Kartli regions from sheep or cow’s milk. The milk used must have a high fat content. Because it is difficult to make it was usually only made for celebrations. The technique for making this type of cheese was nearly lost but … Continue reading
Ojakhuri with Rachuli Bacon and Salad
Ojakhuri is the generic name for meat (usually pork) and fried potatoes. In this family recipe we show how to make Ojakhuri with Rachuli bacon, fried potatoes and a salad that would be served at a supra (Georgian feast). Ingredients: 1 kilo of potatoes, 200 grams of Imeretian cheese, 400 grams of Rachuli bacon (or … Continue reading
CHICKEN BRATSULA
In this family recipe we show how to make a delicious flaky pastry filled with chicken and cheese, flavored with green onions and garlic. Ingredients (for 2 Chicken Bratsula): Dough – refer to our recipe for flaky pastry. Filling – 500 grams of chicken breast, 400 grams of new Imeretian cheese (mozzarella cheese can be substituted), 200 grams of butter, 4 garlic cloves, … Continue reading
Lobio with Pomegranate Juice
Lobio (Georgian: ლობიო) is a popular Georgian dish made with kidney beans and usually eaten with Mchadi and marinated vegetables. The Georgian word ‘lobio’ means ‘beans’. There are a number of varieties of this dish and in this family recipe we show how to make lobio flavoured with pomegranate juice. Ingredients: 800 grams of red lobio (kidney … Continue reading
CHICKEN CHASHUSHULI WITH PUMPKIN SEEDS
In this family recipe we show how to make a delicious chicken dish flavored with pumpkin seeds, fresh green coriander and garlic. Ingredients: 1 whole chicken or 1 kilo of chicken breasts, 3 onions, 3-4 cloves of garlic, 15 grams of fresh green coriander, 2 large tomatoes, 120 grams of pumpkin seeds, 1 tbs of … Continue reading
DARK GRAPE JAM
Jams are very popular in Georgia and are made from many different types of fruit. Many households have vines in their yards and make jam from the grapes. In this recipe we show how to make a delicious dark grape jam. Ingredients: 2 kilos of dark grapes (we used Aladasturi and Saperavi grapes), 1 kilo … Continue reading
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
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
MARINATED EGGPLANT WITH RED PEPPERS
Marinated vegetables are very popular in Georgia and marinated eggplant is a particular favorite. In this family recipe we show how to marinate eggplant with sweet and hot red peppers that can be stored for many months. Ingredients: 10 kilos of eggplant, 1.5 kilos of hot red peppers, 1.5 kilos of sweet red peppers, 600 grams of … Continue reading
RACHULI MCHADI WITH BACON
Mchadi is a very popular cornbread traditionally eaten with lobio (beans) and cheese. In this family recipe from Georgia’s Racha region (Georgian: რაჭა) we show how to make Mchadi filled with smoked Rachuli bacon and decorated with a pattern made with a traditional wooden Sachrelelbeli. Ingredients: 600 grams of cornmeal, 300 grams of bacon, 100 grams of … Continue reading
CHEESE, MUSHROOM AND TARRAGON TAPAMTSVARI
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 appetizer in Georgia. In this family breakfast recipe we show how to prepare wild oyster mushrooms with tarragon and Imeretian cheese. Ingredients: 400 grams of Oyster Mushrooms, 30 grams of tarragon, … Continue reading
Georgian Recipes 