TOLMA COOKED WITH CARROTS AND A SPICY SOUR CREAM AND TOMATO SAUCE
Tolma (Georgian: ტოლმა), known as Dolma in Armenia, Azerbaijan and Turkey, 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. Fillings can include meat and vegetables. In Georgia, fillings wrapped in cabbage or vine leaves and stuffed peppers are very popular. … Continue reading
PORK CHASHUSHULI WITH MUSHROOMS AND MEGRELIAN AJIKA
Pork Chashushuli with mushrooms and Megrelian ajika is a delicious family meal with a piquant flavor. Ingredients (6 servings): 400 grams of pork, 500 grams of mushrooms, 6 medium white onions, 3 large tomatoes, 2 hot red peppers, 8-9 cloves of garlic, 150 ml of white wine, 100 ml of water, 2 tbs vinegar, 7 tbs of … 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
CHASHUSHULI WITH SUMMER SAVORY
Chashushuli with Summer Savory is a family meal made with pork and Summer Savory herb. Ingredients (serves 5-6 people): 600 grams of pork, 3 white onions, 1 large tomato, 3 red peppers, 1 tsp of dried coriander, 1 heaped tsp of Summer Savory, salt (dependent upon personal preference), 2 tbs of white wine vinegar, 1 tsp of vinegar … Continue reading
LOBIO WITH MINT AND EGGS
Lobio (Georgian: ლობიო) is a popular Georgian dish made with kidney beans and usually eaten with Mchadi and marinaded vegetables. The Georgian word ‘lobio’ means ‘beans’. There are a number of varieties of this dish and in this recipe we show how to make it with mint and eggs. Ingredients: 400 grams of kidney beans (lobio). 1 … Continue reading
GURIAN CHEESE AND EGG FILLED PASTRY
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
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
FRUIT AND VEGETABLE MARKET IN TBILISI
A tradition of home-cooked meals, using fresh ingredients, means that the fruit and vegetable markets in Georgia are always busy. Shoppers have a sharp eye for quality and will often individually select fruit and vegetables and sometimes taste something before they decide to buy. Prices are almost always cheaper than supermarkets. Cheese is always tasted … 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
MOKHRAKULI KHACHAPURI
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
Kababi with Pomegranate Juice
Kababi is a very popular meal in Georgia and can be flavored with a variety of spices. In this recipe we show how to make kababi wrapped in thin lavashi bread and flavored with spices and pomegranate juice. We have also included a recipe for a spicy tomato sauce to serve with the kababi. Ingredients … Continue reading
ELARJI – CORNMEAL WITH SULGUNI CHEESE
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
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
TOLMA (DOLMA) – STUFFED VINE LEAVES
Tolma (Georgian: ტოლმა), known as Dolma in Armenia, Azerbaijan and Turkey, 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. Fillings can include meat and vegetables. In Georgia, fillings wrapped in cabbage or vine leaves and stuffed peppers are very popular. … Continue reading
CHICKEN WITH SPICY HAZELNUT SAUCE
Nuts are a popular ingredient in Georgian cuisine. In this old, family recipe we show how to make a spicy hazelnut sauce for a fried chicken dish. Ingredients: 1 whole young chicken, 5 cloves of garlic, 150 grams of hazelnuts, 1 tsp of dried marigold, half tsp of dried coriander, half tsp of Blue Fenugreek, tiny pinch … Continue reading
GEORGIAN 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 Recipes 