KHACHAPURI – GEORGIAN CHEESE BREAD
Khachapuri (Georgian: ხაჭაპური), is a filled bread stuffed with melting cheese and often served sliced, like a double-crust pizza. It is justifiably considered to be one of Georgia’s national dishes and is popular in restaurants and in homes. Different regions of Georgia have their own type of khachapuri with the most common being – Ajaruli or Acharuli (Georgian: აჭარული ხაჭაპური) – Ajarian khachapuri (from … Continue reading
GEORGIAN LOBIANI BAKED IN TONE
We recently returned to our bakery, Trepezi, in our neighborhood in Tbilisi to see how our baker, Zaur Skhirtladze, makes Lobiani (boiled bean bread). Lobiani is enjoyed all year round and especially eaten on the Georgian holiday of Barbaroba, or St. Barbara’s Day (December 17). The main ingredient of Lobiani is boiled kidney beans. Zaur told us that after boiling, … Continue reading
GEORGIAN BREAD (PART 1)
In Georgia, bread is called puri (pronounced “poo-ree”) and is traditionally baked in a deep circular clay oven called a tone (pronounced “ton-AY”). Traditional bread, especially the long pointed bread called shotis puri, is very popular and usually served with every meal. Most streets in Georgia have at least one traditional bakery. We went behind the scenes at … Continue reading
IMERETIAN CHEESE
Imeretian cheese from the Imereti region of Georgia is a very popular curd cheese made from cows milk. It has a soft and springy texture and a slightly sour, salty taste. It is a “quick cheese” maturing in just one or two days. A typical handmade Imeretian cheese is shaped as a flat disc, 2.5 to 3.5 centimeters thick. … Continue reading
EGGPLANT WITH SPICY MAYONNAISE
In this recipe we will show how to make a popular Georgian family dish of eggplant with spicy mayonnaise (Georgian: ბადრიჯანი მაიონეზით). This is primarily a summer dish and is served either warm or cold. Our version is quite spicy so you may want to reduce the quantities of spices or omit them. Ingredients (3 servings): 500 grams … Continue reading
TOLMA – STUFFED PEPPERS
Tolma (Georgian: ტოლმა ბულგარული წიწაკით), known as Dolma in Armenia and Azerbaijan, 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. Vegetables used to contain a filling include tomato, eggplant, pepper, apple and zucchini. Leaf wrappings include vine and … Continue reading
TOLMA – STUFFED CABBAGE LEAVES
Tolma (Georgian: კომბოსტოს 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. Vegetables used to contain a filling include tomato, eggplant, pepper, apple and zucchini. Leaf wrappings include vine and cabbage. … Continue reading
KHINKALI
Khinkali (Georgian: ხინკალი) is a very popular Georgian dumpling made of twisted knobs of dough, stuffed with meat and spices. It is considered to be one of the national dishes of Georgia. Different regions of Georgia make khinkali with different fillings. The most popular filling is a pork/beef mix. In the mountains, khinkali is often made with … Continue reading
EGGPLANT WITH WALNUTS AND SPICES
In this recipe we will show how to make a popular Georgian family dish of eggplant with walnuts and spices. This is primarily a summer dish and is served cold. Our version is quite spicy so you may want to reduce the quantities of spices or omit them. Ingredients: 500 grams of eggplants, 250 grams of walnuts, 1 … Continue reading
GEORGIAN LOBIANI – BEAN BREAD
Lobiani (Georgian: ლობიანი) is enjoyed all year round and especially eaten on the Georgian holiday of Barbaroba, or St. Barbara’s Day (December 17). In this recipe we will show how to make this delicious bean filled bread. The main ingredient of Lobiani is kidney beans. Ingredients (for lobiani mixture): 500 grams of kidney beans, 300 grams of smoked ham, … Continue reading
ACHARULI – AJARIAN KHACHAPURI
Khachapuri (Georgian: ხაჭაპური), is a filled bread stuffed with melting cheese. It is justifiably considered to be one of Georgia’s most famous national dishes. In an earlier article we described three of the most popular types and gave a step-by-step guide on how khachapuri dough is made. Find it here. In this article we will show how to make Acharuli (Georgian: … Continue reading
SWEET PEPPERS WITH WALNUTS
In this recipe we will show how to make a popular Georgian dish of walnuts and spices wrapped in sweet peppers. It is quite spicy so you may want to reduce the quantities of spices or omit some. Ingredients: 5 sweet peppers, 150 grams of walnuts, half tsp dried Blue Fenugreek, three quarters tsp of dried coriander, 1 tsp … Continue reading
Georgian Recipes 