TARRAGON AND EGG FLAKY PASTRY

tarragon-and-egg-pastry

Georgians are very fond of the herb tarragon, which they call tarkhuna (Georgian: ტარხუნა), and find many ways to eat it, including adding it to meat stews, grilled trout and herb salads. There is even an emerald green tarragon-flavored soda drink! In this recipe we will show you how to make a popular Georgian tarragon and egg flaky pastry. Ingredients … Continue reading

CHEESE, MUSHROOM AND TARRAGON TAPAMTSVARI

cheese-tarragon-mushroom-breakfast

Wild Oyster mushrooms are called ‘Kalmakha’ in Georgia and grow on the bark of trees. They look, smell and taste like oysters and are a popular appetizer in Georgia. In this family breakfast recipe we show how to prepare wild oyster mushrooms with tarragon and Imeretian cheese. Ingredients: 400 grams of Oyster Mushrooms, 30 grams of tarragon, … Continue reading

KHACHAPURI WITH TARRAGON

tarragon-khachauri

Georgians are very fond of the herb tarragon, which they call tarkhuna (Georgian: ტარხუნა). It used to flavor meat stews, grilled trout, salads and many other dishes. In this recipe we show how to make a khachapuri flavored with tarragon. Khachapuri (Georgian: ხაჭაპური) is justifiably considered to be one of Georgia’s national dishes and is popular in restaurants and in … Continue reading

CHAKAPULI (GEORGIAN: ჩაქაფული)

chakapuli-ready-for-serving1

Chakapuli (Georgian: ჩაქაფული) is a popular Georgian stew made with lamb or beef, dry white wine, tarragon leaves, unripe (sour) green plums, green onions, green peppers, green coriander, garlic and salt. It is popular in the Spring when the plums are unripe. Ingredients (6 servings): 700 grams of diced lamb or beef. 150 grams of wild sour green plums. 200 … Continue reading

TARRAGON AND RICE FLAKY PASTRY

tarragon-filled-flaky-pastry-showing-layers

Georgians are very fond of the herb tarragon, which they call tarkhuna (Georgian: ტარხუნა), and find many ways to consume it, including in meat stews, with grilled trout and in herb salads. There is even an emerald green tarragon-flavored soda drink. In this recipe we will show you how to make a popular Georgian tarragon and … 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