KHASHLAMA
Khashlama (Georgian: ხაშლამა) is a boiled beef dish popular in the Kakheti region of Georgia and usually always part of a Kakhetian supra (feast). In the eastern mountain regions of Georgia (e.g. Tusheti) Khashlama is made with lamb. It is simple dish to make but does take several hours to cook. Ingredients: 1 kilo of young, beef, 2-3 bay … Continue reading
MARINATED GREEN TOMATOES
Marinated vegetables are very popular in Georgia. In this recipe we show how to make marinated green tomatoes. Ingredients: 1.5 kilos of green tomatoes, 300 grams of sweet and hot green, red and yellow peppers, 3 large white onions, 1.5 garlic bulbs, 1 tbs of dried blue fenugreek, 1 tbs of dried marigold, salt (amount … Continue reading
LEEK SATSIVI
Satsivi (Georgian: საცივი) is a thick paste/sauce made primarily from walnuts and served cold (‘Tsivi’ means ‘cold’ in Georgian). It is used in a variety of meat, fish and vegetable dishes. In this recipe we show how to make leek satsivi. Ingredients: 1 kilo of leeks, 300 grams of walnuts, 5-7 cloves of garlic, 1 tsp of … 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
KAKLIS MURABA – PICKLED WALNUTS
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
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
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
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
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
FKHALI WITH BEETROOT LEAVES AND NUTS
Fkhali (Georgian: ფხალი) is a popular dish that can be made with many different types of leaves, including spinach, nettles, cabbage and beetroot. It can also be made with vegetables and nuts. In this recipe we show how to make Fkhali with beetroot leaves and walnuts. Ingredients: 1 kilo of beetroot leaves (with stalks), 250 … 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
GREEN TKEMALI – SOUR PLUM SAUCE
Tkemali (Georgian ტყემალი) is the Georgian name for a variety of wild, sour plum, as well as a sauce made from the plums. Tkemali sauce is used for fried or grilled meat, poultry and potato dishes, and has a place in Georgian cuisine similar to tomato ketchup in America. The two main types of plum sauce are green … Continue reading
EKALA (ეკალა)
The Ekala (ეკალა) plant (Smelax excelsa) is a type of spinach used in the cuisine of the Imereti region of Georgia (Georgian: იმერეთი). In this recipe we will show how to prepare and cook Ekala. Ingredients (2-3 servings): 1 kilo of fresh Ekala, 200 grams of walnuts, 1 clove of garlic, 1 medium size onion, 3-4 tbs of wine … Continue reading
MUSHROOM CHASHUSHULI
Mushroom Chashushuli is a family meal made with potatoes and mushrooms. It is especially good with new potatoes. Ingredients (4 servings): 700 grams of small new potatoes, 500 grams of mushrooms, 6 cloves of fresh garlic, 2 hot green peppers (or mild if you prefer), 2 large onions, 50 grams of fresh purple basil, oil and … Continue reading
GEORGIAN SALAD
Georgia is blessed with wonderful fresh vegetables, ideal for making delicious, refreshing salads. This recipe uses Georgian Imeretian cheese but a substitute could be mozzarella cheese. Ingredients: Tomatoes, fresh parsley, fresh purple basil, green peppers, onion, 1.5 tbs white wine vinegar, 1 tbs vegetable oil and Imeretian cheese. Preparation. Chop the tomatoes and add to a … Continue reading
Georgian Recipes 