FRIED BEETROOT WITH TOMATOES AND SPICES
Served hot or cold, fried beetroot with tomatoes and spices is a popular appetizer in Georgia. Ingredients: 1 kilo of beetroot, 2 tomatoes, 2 onions, 20 grams of fresh green coriander, 3 cloves of garlic, 1 tsp of blue fenugreek, 1 tsp of dried coriander, 1 tsp of dried red pepper and salt (amount dependent … Continue reading
OJAKHURI WITH CHICKEN AND FRIED POTATOES FLAVORED WITH MARIGOLD
Ojakhuri is a popular type of Georgian family meal made with meat and fried potatoes. In a previous recipe we made it with pork. In this recipe we show how to make ojakhuri with chicken and fried potatoes flavored with marigold. Ingredients: 1 whole chicken, 700 grams of potatoes, 1 large onion, 1 tbs of dried marigold, 10 … Continue reading
EGGPLANT WITH WALNUTS AND HERBS
In this recipe we show how to make a popular Georgian family dish made with eggplant, walnuts and herbs. This is primarily a summer dish and is served cold. Ingredients: 1 kilo of eggplant, 250 grams of walnuts, 1 sweet red pepper, 1 red onion, 15 grams of fresh parsley, 15 grams of fresh green coriander, … Continue reading
OYSTER MUSHROOMS WITH EGGS AND SWEET RED PEPPER
Wild Oyster mushrooms are called ‘Kalmakha’ in Georgia and grow on the bark of trees. They look, smell and taste like oysters and are a popular appetizer in Georgia. In this family recipe we show how to prepare wild oyster mushrooms with eggs and sweet red pepper. Ingredients: 700 grams of wild oyster mushrooms, 3 white onions, … Continue reading
EGGPLANT WITH PEPPERS AND SVANETIAN SALT
In this family recipe we show how to make eggplant with hot peppers, garlic and 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, vegetable, potato and soup dishes. Ingredients: … Continue reading
WILD OYSTER MUSHROOMS WITH WALNUTS AND SPICES
Wild Oyster mushrooms are called ‘Kalmakha’ in Georgia and grow on the bark of trees. They look, smell and taste like oysters and are a popular appetizer in Georgia. In this recipe we show how to prepare wild oyster mushrooms with walnuts and spices. Ingredients: 1 kilo of wild oyster mushrooms, 200 grams of walnuts (or hazelnuts), … Continue reading
LOBIO WITH MARINATED CUCUMBER
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 marinated cucumber. Ingredients: 400 grams of kidney beans. 100 grams of marinated cucumber, 1 large tomato, 1 green hot pepper, 10 grams of fresh parsley (for garnish), 3 cloves … Continue reading
CHICKEN WITH MUSHROOMS AND GREEN AJIKA
In this family recipe we show how to make chicken with mushrooms and green ajika. Ajika (Georgian: აჯიკა) is a hot, spicy paste used to flavor meat, fish and vegetable dishes mainly in Samegrelo and Abkhazia. Ingredients: 400 grams of chicken breasts, 300 grams of mushrooms, 3 medium sized onions, 8 cloves of garlic, 8 tbs of oil, … Continue reading
EGGPLANT WITH HOT PEPPERS, GARLIC AND AJIKA
In this family recipe we show how to make eggplant with hot peppers, garlic and ajika. Ajika (Georgian: აჯიკა) is a hot, spicy paste used to flavor meat, fish and vegetable dishes mainly in Samegrelo and Abkhazia. It is made with hot red peppers, garlic, herbs and spices. Ingredients: 3-4 eggplants, 3 hot red peppers, 8 cloves of … 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
CHICKEN FLAVORED WITH SVANETIAN SALT
In this family recipe we show how to make chicken flavored with Georgia’s famous Svanetian salt (Georgian: სვანური მარილი). Svanetian salt comes from Svaneti region in the mountainous north-western part of Georgia. It has a unique fragrance and taste and is traditionally used as a flavoring for a variety of meat, fish, potato and soup dishes. … 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
CHICKEN LIVER WITH AJIKA AND SUMMER SAVORY
Chicken liver with Ajika (with nuts) and Summer Savory is a delicious family meal with a piquant flavor. Ingredients: 1 kilo of chicken liver, 3 medium size onions, 2 tbs of ajika with nuts (see link at the foot of this article to see a step-by-step recipe), half a tsp of Summer Savory, 150 ml of … Continue reading
CHAKHRAGINA -OSSETIAN KHACHAPURI
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 beetroot leaves. This type of khachapuri comes from South Ossetia, where it is called chakhragina. It is also a popular khachapuri in … 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
MASHED LOBIO WITH RACHA HAM
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 mashed lobio with ham. Ingredients: 400 grams of kidney beans. 100 grams of … Continue reading
Georgian Recipes 