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
WINE FESTIVAL IN RACHA
A wine festival was held in Racha at the end of August. Organized by the regional government of Racha-Lechkhumi and Kvemo Svaneti region (Georgian: რაჭა-ლეჩხუმი და ქვემო სვანეთი) it aimed to promote agricultural products and improve links between local farmers and markets. Visitors were able to taste the wines, enjoy great food, traditional folk songs, … 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
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
Georgian Recipes 