66 delicious georgian recipes from around the world
A hearty and flavorful beef stew, a variation of the classic Chakapuli, featuring tender beef simmered with tarragon, sour plums (tkemali), and aromatic herbs.
A fragrant and flavorful Georgian stew, Chakapuli is traditionally made with lamb or veal, tarragon, sour plums (tkemali), and white wine. It's a springtime delicacy, often prepared for Easter celebrations.
A savory pie from the Megrelian region of Georgia, featuring a flavorful filling of mashed beans, onions, and spices encased in a soft, yeasted dough. It's a comforting and satisfying dish, often served as a main course or side.
A flavorful and aromatic Georgian dish featuring tender chicken pieces simmered in a rich sauce of ground walnuts, pomegranate molasses, and fragrant spices. This dish is often served during celebrations and special occasions.
Ghomi is a traditional porridge from the Samegrelo region of Georgia, made primarily from coarse cornmeal and water. It has a thick, polenta-like consistency and is traditionally served hot, topped with strips of melting Sulguni cheese and butter.
Shila Plavi, often referred to as 'funeral rice,' is a comforting and uniquely spiced pilaf traditionally served at solemn occasions. This dish features tender lamb or beef cooked with rice, a generous amount of black pepper, caraway, and other aromatic spices, creating a deeply flavorful and satisfying meal.
A rustic and flavorful Georgian red bean stew, slow-cooked with walnuts, herbs, and spices, offering a rich and satisfying vegetarian main course or side dish.
Khashi is a traditional Georgian soup renowned for its restorative properties, particularly as a hangover cure. Made from beef (or sometimes lamb) head, feet, and tripe, it's simmered for hours until the meat is incredibly tender and the broth is rich and gelatinous. It's typically seasoned generously with garlic and salt, and served piping hot with lavash bread and chacha (a Georgian spirit).
Bozbashi is a hearty and flavorful soup popular in Georgia and across the Caucasus. While variations exist, the Georgian version often features tender meatballs made from lamb or beef, simmered in a rich broth with vegetables like potatoes and onions. It's known for its comforting and satisfying nature.
Kuchmachi is a traditional Georgian dish made from various offal such as heart, liver, kidneys, spleen, and lungs of chicken, pork, or beef. It's typically seasoned with aromatic herbs and spices, often includes walnuts, and is garnished with pomegranate seeds for a burst of color and flavor.
A flavorful Georgian chicken dish cooked in a creamy garlic sauce, often served with mchadi (cornbread).
A rich and flavorful Georgian stew featuring tender pieces of veal slow-cooked with tomatoes, onions, garlic, and a blend of aromatic herbs.
Chikhirtma is a comforting and flavorful Georgian chicken soup known for its rich broth, tender chicken, and a silky finish from tempered egg yolks. It's often considered a restorative dish and a popular hangover cure.
Chakhohbili is a beloved Georgian stew traditionally made with chicken, but this variation uses tender pork. It features slow-cooked pork simmered in a rich tomato-based sauce with onions, garlic, and a generous amount of fresh herbs like cilantro and parsley. This rustic and flavorful dish is a comforting meal, perfect for any occasion.
A vibrant and hearty vegetable stew, often referred to as Georgian ratatouille, featuring eggplant, tomatoes, bell peppers, and herbs.
A rich and flavorful stew featuring tender chicken simmered in a unique sauce made from ground walnuts and pomegranate molasses. This dish, inspired by Persian and Armenian culinary traditions, offers a delightful balance of sweet, tart, and savory notes.
Badrijani Nigvzit, meaning 'eggplant with walnuts,' is a classic Georgian appetizer. Thin slices of fried eggplant are spread with a flavorful paste of ground walnuts, garlic, and spices, then rolled up and garnished with pomegranate seeds. It's a delightful combination of creamy, nutty, and slightly tangy flavors.
A rich and flavorful Georgian dish featuring chicken or turkey in a thick, aromatic walnut sauce, often served cold.
A hearty and aromatic stew featuring tender lamb simmered with the unique sweet-tart flavor of quince, complemented by warming spices. This dish showcases the traditional Georgian use of fruit in savory preparations.
Sinori is a traditional Adjarian dish from Georgia, characterized by thin layers of unleavened dough (yufka or lavash) baked with a rich mixture of cheese curds (nadughi or ricotta), butter, and garlic. It's known for its comforting, slightly tangy, and buttery flavor profile.
A delicate and flavorful dish featuring pan-fried trout served with a vibrant pomegranate and coriander sauce. This recipe highlights the subtle use of fish in traditional Georgian cuisine.
Tender chicken pieces simmered in a rich, aromatic sauce made from ground walnuts, garlic, and a hint of sour plum. This dish offers a complex flavor profile characteristic of Georgian cuisine.
Large mushroom caps generously filled with a blend of Georgian cheese (like Sulguni or a mix of mozzarella and feta), seasoned with aromatic spices, and baked until golden and bubbly. This appetizer is a delightful representation of Georgia's love for cheese and simple, flavorful preparations.
A vibrant and flavorful Georgian appetizer made from finely chopped spinach and walnuts, seasoned with garlic, herbs, and spices. It's typically shaped into small balls or patties and garnished with pomegranate seeds.
