THE DEZERTER BAZAAR IN TBILISI
Dezerter Bazaar is an agrarian market located in Tsinamdzgvrishvili St. close to Tbilisi Central Railway Station and not far from the Dinamo Stadium. Covering 2,000 square meters, it is one of the largest markets in the city. The market has a purpose built covered indoor area as well as an open area for stallholders to … Continue reading
CHEESE FESTIVAL AT EXPO GEORGIA IN TBILISI
On November 8, a cheese festival featuring more than 50 varieties of dairy products was held at Expo Georgia in Tbilisi. The popular event featured manufacturers from all regions of Georgia, including individual producers and dairy companies. Visitors were able to taste the different cheeses and watch demonstrations of cheese making.
“WINE CITY” AT TBILISOBA 2014
As part of Tbilisi’s 2 day Tbilisoba 2014 celebration (Georgian: თბილისობა), a “Wine City” was set up in Rike Park and the city’s residents, visitors and tourists were able to sample a range of Georgia’s fabulous wines and spirits. Georgian farmers produced 155,000 tonnes of grapes this year. From January 1 to September 30, Georgia exported 42.8 … Continue reading
GEORGIAN WINE DAY
October 4 was Georgian Wine Day. This new celebration was marked by an event held at the Alaverdi Monastery Complex (Georgian: ალავერდის მონასტერი) in Kakheti region, in eastern Georgia. Many archaeologists believe Georgia to be the source of the world’s first cultivated grapevines and wine production over 8,000 years ago. Alaverdi Monastery is a Georgian … Continue reading
GEORGIAN FEASTS BY NIKO PIROSMANI
Self-taught Georgian artist Niko Pirosmani (Niko Pirosmanashvili) (Georgian: ნიკო ფიროსმანი) produced an immense number of paintings, many of which have been lost over time. Posthumously, his reputation grew when his naïve style became admired in the art circles of Paris after the end of the First World War. Naïve art is a classification of art that is often characterized by a childlike … Continue reading
NEW WINE FESTIVAL TBILISI 2014
On May 24, the Georgian Wine Club hosted the annual New Wine Festival held at the Giorgi Chitaia Open Air Museum of Ethnography (Georgian: გიორგი ჩიტაიას სახელობის ეთნოგრაფიული მუზეუმი ღია ცის ქვეშ) in Tbilisi. The festival featured a wide range of wines from large companies and wine cellars as well as family wines from different … Continue reading
ETHNIC GEORGIANS IN TURKEY PRESERVE WINE-MAKING TRADITIONS
Communities of ethnic Georgians live in remote villages on the Turkish side of the Machakhela River, which is a trans-boundary river between Georgia and Turkey. Georgian traditions and customs still continue, including traditional wine-making. Photos courtesy of the President’s Administration. CLICK on the logo to visit GEORGIA ABOUT on Facebook and see photos and news about Georgia. Click LIKE on the page and … Continue reading
GEORGIAN QVEVRI WINE-MAKING METHOD ADDED TO UNESCO HERITAGE LIST
In 2013, the traditional Georgian qvevri (kvevri) wine-making method was recognized by UNESCO as part of the Intangible Cultural Heritage of Humanity. The oval-shaped earthenware vessel – the Kvevri – in which wine is fermented and stored The making of wine in qvevri is the oldest known method of wine production and it was from Georgia that wine-making … Continue reading
GOZINAKI WITH WALNUTS
Gozinaki (Georgian: გოზინაყი) is a traditional Georgian confection made of caramelized nuts fried in honey and usually eaten at New Year and Christmas. In this recipe we show how to make Gozinaki with walnuts. Ingredients: 1 kilo of walnuts, 10 heaped tbs of honey and 2 tbs of sugar. Preparation: Shell the walnuts. Add to a hot … Continue reading
SATSIVI
Satsivi (Georgian: საცივი) is a thick paste made from walnuts and served cold (‘Tsivi’ means ‘cold’ in Georgian). It is used in a variety of meat (usually chicken and turkey), fish and vegetable dishes. Traditional Satsivi, eaten at Christmas and New Year, is made with turkey. At other times of the year it is usually made … Continue reading
GREEN TOMATO SALAD WITH WALNUTS
In this recipe we show how to make a western Georgian dish made with green tomatoes and walnuts. Served cold, it is popular in the summer/autumn. Ingredients: 3 large green tomatoes, 200 grams of walnuts, 1 medium sized onion, 3-4 cloves of garlic, 20 grams of fresh parsley, 20 grams of fresh coriander, 1 level … Continue reading
OJAKHURI WITH CHICKEN AND MUSHROOMS
Ojakhuri is a popular type of Georgian family meal made with meat and usually fried potatoes. In this family recipe from the Racha region of Georgia we show how to make Ojakhuri using chicken and mushrooms. It’s simple to prepare and delicious! Ingredients: 600 grams of chicken breasts, 400 grams of mushrooms, 5 cloves of … Continue reading
KHASHLAMA
Khashlama (Georgian: ხაშლამა) is a boiled beef dish popular in the Kakheti region of Georgia and usually always part of a Kakhetian supra (feast). In the eastern mountain regions of Georgia (e.g. Tusheti) Khashlama is made with lamb. It is simple dish to make but does take several hours to cook. Ingredients: 1 kilo of young, beef, 2-3 bay … Continue reading
CAULIFLOWER SATSIVI
Satsivi (Georgian: საცივი) is a thick paste made from walnuts and served cold (‘Tsivi’ means ‘cold’ in Georgian). It is used in a variety of meat (usually chicken and turkey), fish and vegetable dishes. In this recipe we show how to make cauliflower satsivi. Ingredients: 1 medium cauliflower, 3 white onions, 300 grams of walnuts, 4 cloves … Continue reading
SPINACH PKHALI
Pkhali or 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 Pkhali with spinach. Ingredients: 1.5 kilos of spinach, 400 grams of walnuts, 2 white … Continue reading
CHAKHOKHBILI
In this recipe we will 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. Traditionally, a whole chicken, cut into pieces with the skin left on, is used but we made ours with chicken breasts. Ingredients: … Continue reading
Georgian Recipes 