CHICKEN FLAVORED WITH SVANETIAN SALT
In this family recipe we show how to make chicken flavored with Georgia’s famous Svanetian salt (Georgian: სვანური მარილი). Svanetian salt comes from Svaneti region in the mountainous north-western part of Georgia. It has a unique fragrance and taste and is traditionally used as a flavoring for a variety of meat, fish, potato and soup dishes. … Continue reading
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 as a condiment instead of table salt. The salt mixture is handmade from 8 ingredients. Ingredients: … Continue reading
CHICKEN LIVER WITH AJIKA AND SUMMER SAVORY
Chicken liver with Ajika (with nuts) and Summer Savory is a delicious family meal with a piquant flavor. Ingredients: 1 kilo of chicken liver, 3 medium size onions, 2 tbs of ajika with nuts (see link at the foot of this article to see a step-by-step recipe), half a tsp of Summer Savory, 150 ml of … Continue reading
AJIKA WITH WALNUTS
Ajika (Georgian: აჯიკა) is a hot, spicy paste used to flavor meat and fish dishes mainly in Samegrelo and Abkhazia. It is made with hot red peppers, garlic, herbs and spices. In appearance and consistency ajika resembles Italian red pesto. There are several types of ajika. In this recipe we show how to make ajika with walnuts. This … Continue reading
MASHED LOBIO WITH RACHA HAM
Lobio (Georgian: ლობიო) is a popular Georgian dish made with kidney beans and usually eaten with Mchadi and marinaded vegetables. The Georgian word ‘lobio’ means ‘beans’. There are a number of varieties of this dish and in this recipe we show how to make mashed lobio with ham. Ingredients: 400 grams of kidney beans. 100 grams of … Continue reading
TOLMA COOKED WITH CARROTS AND A SPICY SOUR CREAM AND TOMATO SAUCE
Tolma (Georgian: ტოლმა), known as Dolma in Armenia, Azerbaijan and Turkey, is a popular meal in Georgia and many other countries 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 Georgia, fillings wrapped in cabbage or vine leaves and stuffed peppers are very popular. … Continue reading
PORK CHASHUSHULI WITH MUSHROOMS AND MEGRELIAN AJIKA
Pork Chashushuli with mushrooms and Megrelian ajika is a delicious family meal with a piquant flavor. Ingredients (6 servings): 400 grams of pork, 500 grams of mushrooms, 6 medium white onions, 3 large tomatoes, 2 hot red peppers, 8-9 cloves of garlic, 150 ml of white wine, 100 ml of water, 2 tbs vinegar, 7 tbs of … Continue reading
GREEN AJIKA
Ajika (Georgian: აჯიკა) is a hot, spicy paste used as a condiment and also to flavor meat and fish dishes. It is made with hot peppers, garlic, herbs and spices. There are several types of ajika. In this recipe we show how to make green ajika. Made with hot green peppers, this type of ajika is very spicy and … Continue reading
CHASHUSHULI WITH SUMMER SAVORY
Chashushuli with Summer Savory is a family meal made with pork and Summer Savory herb. Ingredients (serves 5-6 people): 600 grams of pork, 3 white onions, 1 large tomato, 3 red peppers, 1 tsp of dried coriander, 1 heaped tsp of Summer Savory, salt (dependent upon personal preference), 2 tbs of white wine vinegar, 1 tsp of vinegar … Continue reading
MEGRELIAN AJIKA
Ajika (Georgian: აჯიკა) is a hot, spicy paste used to flavor meat and fish dishes mainly in Samegrelo and Abkhazia. It is made with hot red peppers, garlic, herbs and spices. In appearance and consistency ajika resembles Italian red pesto. There are several types of ajika. In this recipe we show how to make Megrelian ajika. This type … Continue reading
LOBIO WITH MINT AND EGGS
Lobio (Georgian: ლობიო) is a popular Georgian dish made with kidney beans and usually eaten with Mchadi and marinaded vegetables. The Georgian word ‘lobio’ means ‘beans’. There are a number of varieties of this dish and in this recipe we show how to make it with mint and eggs. Ingredients: 400 grams of kidney beans (lobio). 1 … Continue reading
LOBIO WITH TOMATOES AND SPICES
The Georgian word ‘lobio’ (Georgian: ლობიო) means ‘beans’ and there are a number of varieties of lobio dishes. In this recipe we show how to make lobio with tomatoes and spices. Ingredients: 400 grams of kidney beans. Other ingredients: 4 Bay leaves, 3 cloves of garlic, 4 white onions, 3 tomatoes, 20 grams of fresh green … Continue reading
CHICKEN LIVER WITH RED WINE AND SVANETIAN SALT
In this recipe we show how to make a chicken liver dish that uses Svanetian salt as a flavoring. Ingredients (4 servings): 1 kilo of chicken liver, 4 bay leaves, 1 tbs coarse dried hot pepper, 1 tbs of Svanetian salt, 2 juicy tomatoes, 2 onions, 150 ml of red wine, 1 tbs of vinegar, 10 grams of … Continue reading
SPICES AND HERBS USED IN GEORGIAN CUISINE
A tradition of home-cooked meals means that markets in Georgia overflow with a vast array of spices and herbs that give Georgian cuisine its rich flavors and aromas. In this article we describe some of the spices and herbs that are most commonly used in Georgian cooking. We have included links to examples of our … Continue reading
LOBIO WITH IMERETIAN CHEESE
The Georgian word ‘lobio’ (Georgian: ლობიო) means ‘beans’. There are a number of varieties of Georgian lobio dishes and in this old, family recipe from Racha region we show how to make lobio with Imeretian cheese. Ingredients: 400 grams of kidney beans. Other ingredients: 300 grams of Imeretian cheese (feta or mozzarella cheese can be used), 4 Bay … Continue reading
CHICKEN WITH SPICY HAZELNUT SAUCE
Nuts are a popular ingredient in Georgian cuisine. In this old, family recipe we show how to make a spicy hazelnut sauce for a fried chicken dish. Ingredients: 1 whole young chicken, 5 cloves of garlic, 150 grams of hazelnuts, 1 tsp of dried marigold, half tsp of dried coriander, half tsp of Blue Fenugreek, tiny pinch … Continue reading
Georgian Recipes 