ABKHAZIAN SAUCE

abkhazian-sauce

In this recipe we show how to make a spicy Abkhazian sauce that is traditionally used to flavour meat and fish. The recipe uses sour plums called Alycha (also called Alucha), Ajika (a hot, spicy paste), Akhkhyla (Abkhazian spice mix), garlic and Summer Savory. Ingredients: 1.5 kilos of alycha (sour plum), 2 tbs of ajika (click for recipe), … Continue reading

BLACKBERRY AND GREEN GRAPE SAUCE

chicken-with-blackberry-and-green-grape-sauce

Wild blackberries can be found throughout Georgia’s mountain areas and are used as an ingredient mainly in western Georgia cuisine. In this recipe we show how to make a blackberry and green grape sauce that is used in Georgia only for roast or fried chicken dishes. Green grapes are young, unripe grapes. Ingredients: 400 grams of blackberries, … Continue reading

VEGETABLES IN MAYONNAISE SAUCE

fried-vegetables-with-onion-and-garlic_2-copy

Vegetable dishes, served cold, are popular in Georgia. In this family recipe we show how to prepare a delicious dish of eggplant, peppers and onions in a spicy mayonnaise sauce. Ingredients: 2 eggplants, 2 red peppers, 1 large white onion, 1 level tsp of hot red pepper, 1 level tsp of dried coriander, 1 level … Continue reading

RED PEPPER AND ONION SATSIVI

satsivi-with-red-peppers-and-onions-copy

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 red pepper and onion satsivi. Ingredients: 3 large sweet red peppers, 3 white onions, 300 … Continue reading

  • 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