SATSIVI
Satsivi (Georgian: საცივი) is a thick paste made from walnuts and served cold (‘Tsivi’ means ‘cold’ in Georgian). It is used in a variety of meat (usually chicken and turkey), fish and vegetable dishes. Traditional Satsivi, eaten at Christmas and New Year, is made with turkey. At other times of the year it is usually made … Continue reading
GOZINAKI WITH HAZELNUTS
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
CHAKHOKHBILI
In this recipe we will 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. Traditionally, a whole chicken, cut into pieces with the skin left on, is used but we made ours with chicken breasts. Ingredients: … Continue reading
DARK GRAPE PELAMUSHI WITH CORN FLOUR
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
KUBDARI
Kubdari (Georgian: კუბდარი) is a meat filled pastry that originates from Georgia’s Svaneti region, where it is also called ‘kuptaari’. It can be made with either beef or pork but the most popular version uses both. It should be made with cut meat and not minced meat. Ingredients (filling): 500 grams of pork, 500 grams … Continue reading
PELAMUSHI – TATARA
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
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
CHAKHOKHBILI – CHICKEN WITH EGGS & HERBS
In this recipe we will 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 usually made using a whole chicken, cut into pieces with the skin left on but we made ours with chicken … Continue reading
Georgian Recipes 