CHICKEN CHASHUSHULI WITH PUMPKIN SEEDS
In this family recipe we show how to make a delicious chicken dish flavored with pumpkin seeds, fresh green coriander and garlic. Ingredients: 1 whole chicken or 1 kilo of chicken breasts, 3 onions, 3-4 cloves of garlic, 15 grams of fresh green coriander, 2 large tomatoes, 120 grams of pumpkin seeds, 1 tbs of … Continue reading
TARRAGON AND EGG FLAKY PASTRY
Georgians are very fond of the herb tarragon, which they call tarkhuna (Georgian: ტარხუნა), and find many ways to eat it, including adding it to meat stews, grilled trout and herb salads. There is even an emerald green tarragon-flavored soda drink! In this recipe we will show you how to make a popular Georgian tarragon and egg flaky pastry. Ingredients … Continue reading
PEAR MURABA
Pear Muraba is a delicious preserve made with pears and sugar and flavored with cloves and vanilla. It is eaten as a dessert and can be used as an ingredient in cakes. Ingredients: 2 kilos of firm pears (not over ripe), 1.5 kilos of sugar, 5 cloves, a third of a tsp of vanilla powder and 1.5 liters of … Continue reading
CHICKEN LIVER WITH RED ONIONS AND SPICES
Chicken liver is popular in Georgia and often eaten together with lobiani. In this recipe we show how to make a delicious chicken liver dish made with onions, wine and a special Georgian spice mix. Ingredients: 1 kilo of chicken liver, 5 red onions, 300 ml of white wine, 2 tbs of white wine vinegar, 7 tbs of oil, … Continue reading
DARK GRAPE JAM
Jams are very popular in Georgia and are made from many different types of fruit. Many households have vines in their yards and make jam from the grapes. In this recipe we show how to make a delicious dark grape jam. Ingredients: 2 kilos of dark grapes (we used Aladasturi and Saperavi grapes), 1 kilo … Continue reading
QUINCE MURABA
Quince is bright golden-yellow when it matures in late autumn and has a strongly perfumed flesh. The cooked fruit has been used throughout history as a food. In Georgia, the fruit is cooked with sugar to make Quince Muraba. Ingredients: 2 kilos of ripe quince, 2 kilos of sugar and 1.5 liters of water. Preparation: Wash the quince … Continue reading
BLACKBERRY AND GREEN GRAPE SAUCE
Wild blackberries can be found throughout Georgia’s mountain areas and are used as an ingredient mainly in western Georgia cuisine. In this recipe we show how to make a blackberry and green grape sauce that is used in Georgia only for roast or fried chicken dishes. Green grapes are young, unripe grapes. Ingredients: 400 grams of blackberries, … Continue reading
ZUCCHINI WITH A SPICY SAUCE
Dishes made with zucchini (also called courgette) are popular in Georgia. There are many variations and in this family recipe we show how to make fried zucchini with a spicy sauce flavored with Ajika (Georgian: აჯიკა). Ajika is a hot, spicy paste used to flavor food mainly in Samegrelo and Abkhazia. Made, with hot red peppers, garlic, herbs and spices … Continue reading
SOUZI
Souzi is a popular Georgian family meal, usually made with pork and potatoes as the main ingredients. In summer tomatoes are added. Ingredients (8-10 servings): 1 kilo of pork, 1 kilo of potatoes, 3 large onions, 5 medium to large juicy tomatoes, 4-5 cloves of garlic, 3 sweet red peppers, 3 hot red peppers, 2 bay … Continue reading
MARINATED SWEET AND HOT PEPPERS
Marinated vegetables are very popular in Georgia and marinated peppers are a particular favorite. In this family recipe we show how to marinate a tasty mix of sweet and hot peppers that can be stored for many months. Ingredients: 8 kilos of sweet green or yellow peppers, 1.5 kilos of hot red peppers, 2 kilos … Continue reading
ABKHAZIAN ARASHYKH SYZBAL
Arashykh Syzbal is an Abkhazian sauce similar to bazhe sauce but made with ajika. It is eaten with fried or boiled chicken or turkey. It is also used as a sauce for Abkhazian ‘abysta’, which is similar to ‘gomi’ (Georgian: ღომი). Ingredients: 300 grams of walnuts, 4 cloves of garlic, 1 tbs of Ajika (click link … Continue reading
GEORGIAN SPICY TOMATO SAUCE
Georgian food is often accompanied by sauces, such as Ajika (Georgian: აჯიკა) and Tkemali (Georgian ტყემალი). In this family recipe we show how to make a spicy tomato sauce. Ingredients: 10 kilos of juicy tomatoes. 1.5 kilos of hot red peppers. 50 grams of hot dried red pepper, 350 grams of garlic (net weight after skins removed), 5 heaped … Continue reading
Akhkhyla
Akhkhyla is used in Abkhazia to flavor meat, fish and vegetable dishes and also as an ingredient in sauces, such as walnut sauce. It is similar to Svanetian salt but is made without garlic. Ingredients: 50 grams of crushed coriander seeds, 50 grams of crushed dill seeds, 50 grams of dried basil, 50 grams of … Continue reading
CHAKHOKHBILI WITH WALNUTS
In this recipe we show how to make a traditional Georgian dish called Chakhokhbili (Georgian: ჩახოხბილი). The name comes from the Georgian word “khokhobi” which means “pheasant,” but nowadays it is most usually made with chicken. Chakhokhbili is made using a whole chicken, cut into pieces with the skin left on. This recipe for Chakhokhbili includes walnuts (a very popular … Continue reading
MELON MURABA
Melon Muraba is a preserve made with melon and sugar. It has a wonderful, subtle flavor enhanced by spices and can be eaten as a dessert or as a candy, or used as a cake decoration or as a jam. In Georgia, it is usually made in July and August when melons are ripe. Ingredients: 1 thick … Continue reading
BARBECUED PORK WITH MATSONI MARINADE
Barbecued meat is very popular in Georgia both as a family meal and also at feasts and celebrations. Pork is the most popular meat, followed by chicken. In this recipe we show how to prepare a matsoni marinade for barbecued pork. Matsoni (Georgian: მაწონი) is a fermented milk product very similar to yogurt. It is smooth and creamy … Continue reading
Georgian Recipes 