ABKHAZIAN EGGPLANT WITH WALNUTS AND AJIKA

eggplant-with-walnuts-and-red-ajika

Eggplant dishes are very popular in Georgia and always form part of a supra (traditional Georgian feast). There are many variations and in this family recipe we show how to make Abkhazian eggplant with walnuts, flavored with spicy ajika and Abkhazian spice mix (Akhkhyla). Ajika (Georgian: აჯიკა) is a hot, spicy paste used to flavor meat and fish … Continue reading

AJIKA WITH TOMATOES

ajika-with-tomatoes-ready-for-serving

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 tomatoes. … Continue reading

CHICKEN WITH MUSHROOMS AND GREEN AJIKA

chicken-with-mushrooms-and-green-ajika_8

In this family recipe we show how to make chicken with mushrooms and green ajika. Ajika (Georgian: აჯიკა) is a hot, spicy paste used to flavor meat, fish and vegetable dishes mainly in Samegrelo and Abkhazia. Ingredients: 400 grams of chicken breasts, 300 grams of mushrooms, 3 medium sized onions, 8 cloves of garlic, 8 tbs of oil, … Continue reading

EGGPLANT WITH HOT PEPPERS, GARLIC AND AJIKA

eggplant-with-garlic-hot-peppers-and-ajika

In this family recipe we show how to make eggplant with hot peppers, garlic and ajika. Ajika (Georgian: აჯიკა) is a hot, spicy paste used to flavor meat, fish and vegetable dishes mainly in Samegrelo and Abkhazia. It is made with hot red peppers, garlic, herbs and spices. Ingredients: 3-4 eggplants, 3 hot red peppers, 8 cloves of … Continue reading

AJIKA WITH WALNUTS

ajika-with-walnuts1

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

GREEN AJIKA

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

MEGRELIAN AJIKA

megrelian-ajika-ready-to-be-served

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

SPICES AND HERBS USED IN GEORGIAN CUISINE

georgian-spices-in-market

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

  • 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