GEBZHALIA WITH COTTAGE CHEESE SAUCE

gebzhalia-with-cottage-cheese

Gebzhalia (Georgian: გებჟალია) is a softened cheese dish from Georgia’s Samegrelo region. Traditionally prepared using cottage cheese, it can also be made with matsoni (click here for recipe). In this recipe we have used cottage cheese. Ingredients: 1 kilo of new cheese (we used Imeretian cheese), 500 grams of cottage cheese, 1 liter of milk … Continue reading

Tenili Cheese

tenili-cheese_3

Tenili cheese (Georgian: ტენილი ყველი) is Meskhetian cheese made in Georgia’s Samtskhe-Javakheti and Kvemo Kartli regions from sheep or cow’s milk. The milk used must have a high fat content. Because it is difficult to make it was usually only made for celebrations. The technique for making this type of cheese was nearly lost but … Continue reading

SVANETIAN KHACHAPURI WITH CHEESE AND GREEN ONIONS

svanetian-khachapuri-ready-for-serving

Khachapuri (Georgian: ხაჭაპური) is considered to be one of Georgia’s most famous national dishes and several of Georgia’s regions have their own distinctive type. In this recipe we show how to make a khachapuri filled with cheese and green onions. This type of khachapuri comes from Georgia’s Svaneti region (Georgian: სვანეთი). Ingredients (for the filling – for 3 servings): 500 … Continue reading

CHEESE FESTIVAL IN TBILISI

cheese-festival-tbilisi-19-october-2013_8

Georgian Recipes went to a Cheese Festival held in the Giorgi Chitaia Open Air Museum of Ethnography (Georgian: გიორგი ჩიტაიას სახელობის ეთნოგრაფიული მუზეუმი ღია ცის ქვეშ) in Tbilisi. Cheese Festival Tbilisi 19 October 2013 Cheese Festival Tbilisi 19 October 2013 Cheese Festival Tbilisi 19 October 2013 Cheese Festival Tbilisi 19 October 2013 Cheese Festival Tbilisi 19 October 2013 … Continue reading

GURIAN CHEESE AND EGG FILLED PASTRY

gurian-khachapuri-ready-for-eating

In this recipe we show how to make a pastry filled with cheese and boiled eggs that comes from Georgia’s Guria region. Guria (Georgian: გურია) is situated in the western part of the country, bordered by the eastern end of the Black Sea. Ingredients (for 4 servings): For the dough: 600 grams of flour, 300 grams of all … Continue reading

MOKHRAKULI KHACHAPURI

mokhrakuli-khachapuri-cut-for-serving

Khachapuri (Georgian: ხაჭაპური), is a cheese bread that is justifiably considered to be one of Georgia’s national dishes. Different regions of Georgia have their own type of khachapuri. In this recipe we show how to make Mokhrakuli Khachapuri (Georgian: მოხრაკული ხაჭაპური). This type of khachapuri is called a “lazy khachapuri” as it is fried, not baked, and takes much less time to … Continue reading

ELARJI – CORNMEAL WITH SULGUNI CHEESE

elerji-cornmeal-and-sulguni-cheese-recipe

Elarji (Georgian: ელარჯი) is a popular dish from Samegrelo region, made from coarse cornmeal, cornflour and Sulguni cheese. Ingredients: 200 grams of coarse cornmeal, 4 tbs of cornflour and 1 kilo of sulguni cheese. The cheese must be new. Mozzerella cheese can be used as an alternative to sulguni. Add the coarse cornmeal to a deep pot. Add … Continue reading

LOBIO WITH IMERETIAN CHEESE

lobio-with-cheese-photo

The Georgian word ‘lobio’ (Georgian: ლობიო) means ‘beans’. There are a number of varieties of Georgian lobio dishes and in this old, family recipe from Racha region we show how to make lobio with Imeretian cheese. Ingredients: 400 grams of kidney beans. Other ingredients: 300 grams of Imeretian cheese (feta or mozzarella cheese can be used), 4 Bay … Continue reading

GEORGIAN SULGUNI CHEESE

sulguni-cheese

Sulguni (Georgian: სულგუნი) is a cheese from the Samegrelo region of Georgia. It has a sour, moderately salty flavor and an elastic consistency. Sulguni is made using only natural ingredients: normalized cow milk clotted by rennet with pure cultures of lactic bacteria. It is a “quick cheese” maturing in just one or two days. A typical … Continue reading

GEORGIAN SALAD

georgian-salad1

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

BAKED MUSHROOMS FILLED WITH SULGUNI CHEESE

mushrooms-with-sulguni-cheese-and-butter

In this recipe we will show how to make mushrooms filled with Sulguni cheese (Georgian: სოკო კეცზე) baked in butter in traditional Georgian clay “ketsi” dishes (Georgian: კეცი). For this recipe you will need 3 ketsi dishes (you can use oven proof dishes if you don’t have any ketsi). Ingredients (serves 3): 500 grams of … Continue reading

GOMI

georgian-gomi

Gomi (Georgian: ღომი) is a popular dish from Samegrelo region, made from coarse cornmeal and topped with strips of Sulguni cheese and butter. Ingredients: 200 grams of coarse ground cornmeal, 4 tbs of fine ground cornmeal, 40 grams of butter, 1 tsp of salt, 1.5 liters of water (some people prefer milk but water is more traditional) … Continue reading

MEGRULI KHACHAPURI

megruli-khachapuri

Khachapuri is a filled bread stuffed with melting cheese. It is justifiably considered to be one of Georgia’s most famous national dishes. In an earlier article we described three of the most popular types and gave a step-by-step guide on how khachapuri dough is made. Find it here. In this article we will show how to make Megruli Khachapuri (Georgian: მეგრული ხაჭაპური) from … Continue reading

INTRODUCTION TO GEORGIAN SALADS

traditional-georgian-salad

Georgia is blessed with wonderful fresh vegetables, ideal for making delicious, refreshing salads. Ingredients. The basic ingredients of a Georgian salad consist of tomatoes, fresh parsley, purple basil, green peppers, red onion and cucumbers. Cheese (Georgian Imeritian) or walnuts can also be added. You will also need ground coriander, salt, ground red pepper and ground marigold if you … Continue reading

IMERETIAN CHEESE

a-stack-of-georgian-imeretian-cheese1

Imeretian cheese from the Imereti region of Georgia is a very popular curd cheese made from cows milk. It has a soft and springy texture and a slightly sour, salty taste. It is a “quick cheese” maturing in just one or two days. A typical handmade Imeretian cheese is shaped as a flat disc, 2.5 to 3.5 centimeters thick. … Continue reading

ACHARULI – AJARIAN KHACHAPURI

adjaruli-khachapuri1

Khachapuri (Georgian: ხაჭაპური), is a filled bread stuffed with melting cheese. It is justifiably considered to be one of Georgia’s most famous national dishes. In an earlier article we described three of the most popular types and gave a step-by-step guide on how khachapuri dough is made. Find it here. In this article we will show how to make Acharuli (Georgian: … 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