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
Barbecued Pork with Pomegranate Juice and Ajika
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 pomegranate juice and ajika marinade for barbecued pork. Ajika (Georgian: აჯიკა) is a hot, spicy paste used to flavor meat and fish … 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
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
SOUZI
Souzi is a popular Georgian family meal, usually made with pork and potatoes as the main ingredients. In summer tomatoes are added. Ingredients (8-10 servings): 1 kilo of pork, 1 kilo of potatoes, 3 large onions, 5 medium to large juicy tomatoes, 4-5 cloves of garlic, 3 sweet red peppers, 3 hot red peppers, 2 bay … Continue reading
BARBECUED PORK WITH MATSONI MARINADE
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 matsoni marinade for barbecued pork. Matsoni (Georgian: მაწონი) is a fermented milk product very similar to yogurt. It is smooth and creamy … 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
FYDZHIN – OSSETIAN MEAT PIE
In this traditional Ossetian recipe we show how to make Fydzhin, one of the most popular Ossetian dishes. A meat filled pie, it can be made with a beef filling or a mix of beef and pork or beef and lamb. We made ours with beef and pork. This meat filled pie is similar to Svanetian Kubdari (Georgian: კუბდარი) … Continue reading
TOLMA – STUFFED EGGPLANT AND TOMATO
Tolma (Georgian: ტოლმა), known as Dolma in Armenia, Azerbaijan and Turkey, is a popular meal in Georgia 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 this recipe we show how to make tolma with eggplant and tomatoes. Ingredients: 2 … Continue reading
BUZHBUZHA
In this family recipe from Georgia’s Racha region we show how to make a delicious bacon meal. It is made with the famous Rachuli bacon from Racha but any good quality smoked, fatty bacon can be used. Ingredients: 300 grams of smoked, fatty bacon. We used Rachuli bacon from Georgia’s Racha region. Other ingredients: 5 onions, … Continue reading
OJAKHURI WITH RACHULI BACON
In this recipe from the historical Racha region (Georgian: რაჭა) of Georgia we show how to make Ojakhuri with Rachuli bacon. Simple and easy to prepare, it makes a delicious meal. Ingredients: 400 grams of fatty bacon. We used smoked bacon from Georgia’s historical Racha region. This particular bacon is famous throughout Georgia for its taste and aroma. … Continue reading
JIGRIS KHAURMA
Jigris Khaurma is a popular dish in Eastern Georgia, especially in Kakheti region and is made with the heart, liver, kidneys, spleen and lungs of pigs, young beef or lamb. In this recipe we have used pig. Ingredients: 1 kilo of pig heart, liver, kidneys, spleen and lungs. Other ingredients: 300 ml of white wine, 30 grams of … Continue reading
KUCHMACHI WITH WALNUTS
Kuchmachi is made with the heart, liver, kidneys, spleen and lungs of pigs, young beef or chickens. In this recipe we have used pig. Kuchmachi can be made with or without walnuts and is usually garnished with pomegranate seeds. Ingredients: 1 kilo of pig heart, liver, kidneys, spleen and lungs. Other ingredients: 2 red onions, 1 pomegranate, 400 … Continue reading
KUCHMACHI
Kuchmachi is made with the heart, liver, kidneys, spleen and lungs of pigs, young beef or chickens. In this recipe we have used pig. Kuchmachi can be made with or without walnuts and is usually garnished with pomegranate seeds. Ingredients: 1 kilo of pig heart, liver, kidneys, spleen and lungs. Other ingredients: 200 grams of pig fat … 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
LOBIO WITH FRIED HAM
The Georgian word ‘lobio’ (Georgian: ლობიო) means ‘beans’ and there are a number of varieties of lobio dishes. In this family recipe we show how to make lobio with fried ham. Ingredients: 300 grams of kidney beans. 100 grams of ham. A good layer of fat will give the dish a great flavor. Other ingredients: 2 large … Continue reading
Georgian Recipes 