LOBIO GEORGIAN BEAN DISH
CABBAGE PKHALI
LOBIO WITH GREEN ONION AND LOBIO SPICES
SPICY HAM CHASHUSHULI - RACHA REGION
INTRODUCTION TO GEORGIAN TRADITIONAL WINE-MAKING
WHAT IS SATSNAKHELI?
BARBECUE PORK WITH RED ONION
IMERULI KHACHAPURI - IMERETIAN CHEESE BREAD
GEORGIAN PEASANT SALAD
GOMI
SHOTIS PURI - GEORGIAN BREAD
EGGPLANT WITH GARLIC & SPICY MAYONNAISE
CHURCHKHELA - GEORGIAN CONFECTIONARY
GEORGIAN SALAD WITH WALNUTS
HOW TO MAKE GEORGIAN FLAKY PASTRY
GEORGIAN SALAD WITH CHEESE
IMERETIAN CHEESE
CHICKEN LIVER CHASHUSHULI
CHVISHTARI - GEORGIAN CORNBREAD WITH CHEESE
HOW TO MAKE KHACHAPURI DOUGH
HOW TO MAKE SPINACH PKHALI
HOW A GEORGIAN PRINCE SMUGGLED TEA OUT OF CHINA
MTSKHETURI GVEZELI – MEAT PASTRY
HOW TO MAKE A MARINADE FOR A PORK BARBECUE
BAZHE - GEORGIAN WALNUT SAUCE
WHAT IS GEORGIAN CHACHA
WALNUTS AND SPICES WRAPPED IN CABBAGE LEAVES
SATSIVI WITH VEGETABLES
MEGRELIAN KHARSHO
GOZINAKI WITH HAZELNUTS
CHAKHOKHBILI
Thousands of years ago the ancient people of the South Caucasus Region discovered how to transform wild grape juice into wine by leaving it to ferment in clay vessels called Kvevri, which they buried in the ground. It was from Georgia that the method of wine-making in Kvevri spread to Mesopotamia, Egypt, Greece and the rest of … Continue reading
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ACHARULI KHACHAPURI – AJARIAN CHEESE BREAD
VEGETABLES IN MAYONNAISE SAUCE
TOLMA – STUFFED PEPPERS
EGGPLANT WITH WALNUTS AND SPICES
TONE - GEORGIAN BAKERY
TARRAGON AND RICE FLAKY PASTRY
HOW TO MAKE KHINKALI - GEORGIAN DUMPLINGS
HOW TO MAKE TOLMA – STUFFED CABBAGE LEAVES
LOBIO WITH SUMMER SAVORY AND AJIKA
FEAST WITH US IN GEORGIA!
GEORGIAN LOBIANI – BEAN BREAD
MATSONI (GEORGIAN YOGURT) SOUP
EGGPLANT SATSIVI
MCHADI - GEORGIAN CORNBREAD
AJAPSANDALI - GEORGIAN EGGPLANT STEW
SWEET PEPPERS WITH WALNUTS
MARINATED HOT PEPPERS
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
Georgian Recipes 