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

EGGPLANT WITH SPICY MAYONNAISE

eggplant-with-mayonnaise-ready-for-serving (1)

In this recipe we will show how to make a popular Georgian family dish of eggplant with spicy mayonnaise (Georgian: ბადრიჯანი მაიონეზით). This is primarily a summer dish and is served either warm or cold. Our version is quite spicy so you may want to reduce the quantities of spices or omit them. Ingredients (3 servings): 500 grams … Continue reading

TOLMA – STUFFED PEPPERS

cooked-tolma-ready-for-serving1

Tolma (Georgian: ტოლმა ბულგარული წიწაკით), known as Dolma in Armenia and Azerbaijan, 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. Vegetables used to contain a filling include tomato, eggplant, pepper, apple and zucchini. Leaf wrappings include vine and … Continue reading

WALNUTS AND SPICES WRAPPED IN CABBAGE LEAVES

walnuts-wrapped-in-cabbage-leaves

In this recipe we will show how to make a popular Georgian dish of walnuts and spices wrapped in cabbage leaves. It is quite spicy so you may want to reduce the quantities of spices or omit some. Ingredients: 1 medium size cabbage, 250 grams of walnuts, 1 tsp dried Blue Fenugreek, 1 tsp of dried coriander, 1 tsp … Continue reading

SWEET PEPPERS WITH WALNUTS

peppers-with-walnuts-ready-for-serving

In this recipe we will show how to make a popular Georgian dish of walnuts and spices wrapped in sweet peppers. It is quite spicy so you may want to reduce the quantities of spices or omit some. Ingredients: 5 sweet peppers, 150 grams of walnuts, half tsp dried Blue Fenugreek, three quarters tsp of dried coriander, 1 tsp … 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