WHITE CHERRY MURABA WITH HAZELNUTS

white-cherries-with-hazelnuts

White cherry Muraba with hazelnuts is a preserve made with cherries, hazelnuts and sugar. Eaten as a dessert, it is usually made in June when cherries are ripe. Ingredients: 2 kilos of white cherries (weight without stones), 2 kilos of sugar, 500 grams of hazelnuts (weight without shells), and two thirds tsp of vanilla. Wash the cherries … Continue reading

PEAR MURABA

pear-muraba

Pear Muraba is a delicious preserve made with pears and sugar and flavored with cloves and vanilla. It is eaten as a dessert and can be used as an ingredient in cakes. Ingredients: 2 kilos of firm pears (not over ripe), 1.5 kilos of sugar, 5 cloves, a third of a tsp of vanilla powder and 1.5 liters of … Continue reading

DARK GRAPE JAM

grape-jam-copy

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

QUINCE MURABA

quince-muraba-copy

Quince is bright golden-yellow when it matures in late autumn and has a strongly perfumed flesh. The cooked fruit has been used throughout history as a food. In Georgia, the fruit is cooked with sugar to make Quince Muraba. Ingredients: 2 kilos of ripe quince, 2 kilos of sugar and 1.5 liters of water. Preparation: Wash the quince … Continue reading

MELON MURABA

melon-muraba-in-jar

Melon Muraba is a preserve made with melon and sugar. It has a wonderful, subtle flavor enhanced by spices and can be eaten as a dessert or as a candy, or used as a cake decoration or as a jam. In Georgia, it is usually made in July and August when melons are ripe. Ingredients: 1 thick … Continue reading

PEACH MURABA

peach-muraba

Peach Muraba is a preserve made with peaches and sugar. It can be eaten as a dessert or used as a jam. In Georgia, it is usually made in July and August when peaches are ripe. It can be made with or without water. Making it without water produces a thicker muraba. Ingredients: 5 kilos of peaches … Continue reading

BLACKBERRY MURABA

Blackberry Muraba Featured

Blackberry Muraba is a preserve made with blackberries and sugar. It can be eaten as a dessert or used as a jam. In Georgia, it is usually made in July when blackberries are ripe. It can be made with or without water. Making it without water produces a thicker muraba. Ingredients: 2 kilos of blackberries and 2 kilos … Continue reading

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

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

HOW TO MAKE CHURCHKHELA

churchkhela2

Churchkhela (Georgian:  ჩურჩხელა) is a traditional sausage-shaped candy made by repeatedly dipping a long string of nuts in tatara – a mixture of flour, sugar and Badagi (concentrated fresh grape juice). Georgians usually make Churchkhela in the Autumn when grapes and nuts are harvested. Churchkhela can also be made with dried fruit (such as peach, apple or plum) and pumpkin seeds. In this … Continue reading

GOZINAKI WITH WALNUTS

gozinaki-with-walnuts-ready-for-serving-copy

Gozinaki (Georgian: გოზინაყი) is a traditional Georgian confection made of caramelized nuts fried in honey and usually eaten at New Year and Christmas. In this recipe we show how to make Gozinaki with walnuts. Ingredients: 1 kilo of walnuts, 10 heaped tbs of honey and 2 tbs of sugar. Preparation: Shell the walnuts. Add to a hot … Continue reading

GOZINAKI WITH HAZELNUTS

gozinaki-ready-for-serving-copy

Gozinaki (Georgian: გოზინაყი) is a traditional Georgian confection made of caramelized nuts fried in honey and usually eaten on New Year’s Eve and Christmas. In this recipe we show how to make gozinaki with hazelnuts. Ingredients: Half kilo of hazelnuts, 4 heaped tbs of honey and 1 tbs of sugar. Preparation: Shell the hazelnuts. Add … Continue reading

DARK GRAPE PELAMUSHI WITH CORN FLOUR

pelamush-garnished-with-crushed-walnuts

Pelamushi (Georgian: ფელამუში) is a favorite Georgian dessert made mainly with pressed, condensed grape juice (badagi) and flour or flour plus corn flour. In this recipe we show how to make dark grape pelamushi with flour plus corn flour. It has a different texture to pelamushi made solely with flour. Ingredients: 1 liter of badagi, … Continue reading

PELAMUSHI – TATARA

pelamushi

 Pelamushi (Georgian: ფელამუში, თათარა) is a favorite Georgian dessert made mainly with pressed, condensed grape juice (badagi). Pelamushi can be made with flour or flour plus corn flour. In this recipe we use the classical method of making pelamushi with flour and badagi, which is suitable for making churchkhela. Ingredients: 1 liter of badagi, 200 grams … Continue reading

KAKLIS MURABA – PICKLED WALNUTS

pickled-walnuts-ready-to-eat

Walnuts are rich in antioxidants and are thought to help in reducing inflammation in the arteries. They are a popular ingredient in Georgian cuisine and the unripe fruits are also pickled and eaten. In this recipe we will show how to make pickled walnuts. Many recipes for pickled walnuts use brine to prepare the walnuts and … Continue reading

CHURCHKHELA

Churchkhela

Churchkhela is a traditional sausage-shaped candy originating from the Caucasus region. It is a very popular food, combining two of Georgia’s favorites – grapes and nuts. Made by repeatedly dipping a long string of nuts in concentrated fresh grape juice it is delicious and nutritious and often called the Georgian ‘Snickers’! Georgian warriors carried Churchkhelas with them because they contain enough calories for … 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