66 delicious georgian recipes from around the world
A hearty and aromatic stew that balances the richness of lamb with the sweet and tangy notes of dried apricots. This dish is slow-cooked to perfection, allowing the flavors to meld beautifully.
A rich and hearty Georgian soup made with tender beef, rice, walnuts, and a flavorful broth seasoned with tklapi (sour plum paste) and spices.
A flavorful Georgian stew featuring chicken braised with tomatoes, onions, garlic, and herbs. Traditionally made with pheasant, chicken is a common modern substitute.
Khashlama is a simple yet deeply flavorful Georgian dish, particularly popular in the Kakheti region. It consists of slow-cooked beef, often with bones, simmered with onions, herbs, and spices until incredibly tender. It's a staple at Georgian feasts (supras) and is appreciated for its rich, savory broth.
Chanakhi is a hearty and flavorful Georgian stew traditionally cooked in individual clay pots. It features tender lamb or beef, a medley of vegetables like eggplant, potatoes, and tomatoes, and a generous amount of fresh herbs and garlic, creating a rich and comforting dish.
A rich and flavorful Georgian beef stew, traditionally made with walnuts, sour plum puree (tkemali), and a blend of aromatic spices. This version focuses on a deeply savory broth and tender beef.
A rich and flavorful Georgian dish featuring tender chicken simmered in a creamy sauce made from ground walnuts, pomegranate molasses, and aromatic spices. This dish balances sweet, tart, and savory notes, often garnished with fresh pomegranate seeds and herbs.
Tender grape leaves stuffed with a savory mixture of seasoned rice, herbs, and sometimes minced meat, simmered in a flavorful broth.
A hearty and aromatic stew featuring tender lamb cooked with sweet and tart dried plums (tkemali), onions, garlic, and a blend of traditional Georgian spices. This dish offers a unique balance of savory and fruity flavors.
A hearty and flavorful stew, Chakhohbili with Pork is a variation of the classic Georgian chicken stew, adapted to use tender pieces of pork shoulder simmered in a rich tomato and herb sauce. This dish is aromatic and deeply satisfying, showcasing the vibrant flavors of Georgian cuisine.
A simple yet delicious Georgian appetizer featuring pan-fried cheese, often served with a sprinkle of herbs or a side of sauce. It's a common feature on Georgian tables, showcasing the country's love for cheese.
A fragrant and flavorful spice blend originating from the Svaneti region of Georgia, traditionally used as a seasoning for various dishes or as a salt substitute. It features a complex aroma and taste from a mix of salt, garlic, and mountain herbs and spices.
A classic Georgian dish of a whole flattened chicken, pan-fried until the skin is incredibly crispy and the meat is juicy. It's typically seasoned with garlic and spices.
A vibrant and flavorful Georgian appetizer or side dish, Chakhmali is a refreshing salad made from grated beets, toasted walnuts, garlic, and a medley of fresh herbs. It's typically seasoned with lemon juice and salt, offering a delightful balance of earthy, nutty, and herbaceous notes.
A rich and flavorful chicken dish featuring tender chicken pieces braised in a tangy and slightly sweet sauce made from pomegranate juice, pomegranate molasses, and a blend of aromatic spices. This dish is often prepared for special occasions and holidays, offering a unique balance of sweet, tart, and savory notes.
A classic Georgian dish, Adjaruli Khachapuri is a boat-shaped bread filled with a generous amount of cheese, baked until golden, and then topped with a runny egg yolk and a pat of butter. The bread is meant to be torn and dipped into the molten cheese and egg mixture.
A fragrant and flavorful Georgian lamb stew, traditionally prepared in spring with tarragon, sour plums (tkemali), and young vegetables. This version focuses on the rich flavors of lamb and herbs.
Khinkali are large, twisted dumplings originating from Georgia, typically filled with spiced meat and broth. They are a beloved national dish, often enjoyed with a sprinkle of black pepper.
A hearty and flavorful bean stew from the Adjara region of Georgia, Lobio Adjaruli is made with red kidney beans, walnuts, spices, and herbs. It's often served as a warm appetizer or a main vegetarian dish.
Hyvah is a traditional Georgian stew that beautifully marries tender lamb with the unique sweet-tart flavor of quince. Slow-cooked with onions, garlic, and aromatic spices, this dish offers a comforting and subtly sweet profile, showcasing the depth of Georgian cuisine.
A fragrant and deeply flavorful stew featuring tender lamb slow-cooked with the unique sweetness of quince and the tartness of dried apricots. This dish is a celebration of Georgian culinary traditions, balancing savory meat with the subtle fruitiness of native produce and aromatic spices.
A traditional Georgian candle-shaped candy made by repeatedly dipping strings of walnuts into a thickened mixture of grape juice and flour (tatara). It's a healthy and naturally sweet treat, often enjoyed during holidays.
Kuchmachi is a traditional Georgian dish originating from Western Georgia, typically made with chicken or beef offal (liver, heart, and gizzards) sautéed with onions, garlic, and a generous amount of walnuts. It's often seasoned with Georgian spices like khmeli suneli and ajika, and sometimes finished with pomegranate seeds for a burst of freshness. This hearty and flavorful dish is a true taste of Georgian home cooking.
A hearty and flavorful dish combining the slow-cooked, tomato-based beef stew of Chashushuli with the rich, spiced offal preparation of Kuchmachi. This unique fusion offers a complex taste profile with tender beef and savory organ meats, seasoned with traditional Georgian spices.
