Georgians take their food very seriously, and with good reason. The country’s cuisine is a rich tapestry of flavors, textures, and aromas that are deeply rooted in its history and culture. From hearty stews to flaky pastries, every dish has a story behind it – whether it’s a family recipe passed down through generations or a traditional method of preserving food for the winter months.
In this article, we’ll take you on a culinary journey across Georgia, exploring 18 authentic recipes that showcase the country’s incredible diversity. From Khachapuri, the iconic cheese bread, to Kubdari, the meat-filled bread from Svaneti, every dish is a reflection of Georgia’s unique cultural heritage. So, let’s start cooking and discover the flavors of this fascinating country!
Khachapuri (Georgian Cheese Bread)
Khachapuri, a traditional Georgian cheese bread, is a staple in many Georgian households and restaurants. This recipe yields a delicious, crispy-crusted bread filled with melted sulguni cheese and a soft, fluffy interior.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon instant yeast
– 1 cup warm water
– 1/2 cup sulguni or similar cheese, crumbled
– 2 tablespoons vegetable oil
– 1 egg, beaten (for egg wash)
Instructions:
1. In a large mixing bowl, combine flour, salt, and yeast.
2. Gradually add warm water to the dry ingredients and mix until a dough forms.
3. Knead the dough for 5-7 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour.
5. Preheat oven to 375°F (190°C).
6. Roll out the dough into a circle or rectangle shape.
7. Place crumbled cheese on one half of the dough, leaving a small border around the edges.
8. Fold the other half over the cheese and press edges to seal.
9. Brush with beaten egg for a golden glaze.
10. Bake for 25-30 minutes, or until crust is golden brown.
Cooking Time: 25-30 minutes
Khinkali (Georgian Dumplings)
Khinkali are traditional Georgian dumplings filled with spiced meat and herbs. These delicious, pillowy treats are a staple of Georgian cuisine and are often served as an appetizer or main course.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup warm water
– 1/4 teaspoon salt
– Filling ingredients (see below)
– Vegetable oil for frying
Filling:
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon paprika
– 1 teaspoon dried dill weed
– Salt and black pepper to taste
Instructions:
1. In a large mixing bowl, combine flour and salt. Gradually add warm water to form a dough. Knead for 5-7 minutes.
2. Divide the dough into small balls. Roll out each ball into a thin circle.
3. Place 1-2 tablespoons of filling in the center of each circle. Fold the dough over the filling, forming a half-moon shape.
4. Seal the edges by pressing with your fingers or a fork.
5. Fry khinkali in hot oil until golden brown (about 5 minutes). Serve hot.
Cooking Time: 10-15 minutes
Lobio (Georgian Bean Stew)
A hearty and comforting traditional Georgian dish, Lobio is a flavorful bean stew that’s perfect for a cozy night in. With its rich aroma and tender texture, this recipe will transport you to the rolling hills of Georgia.
Ingredients:
– 1 cup dried kidney beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, chopped
– 1 celery stalk, chopped
– 1 can (14.5 oz) diced tomatoes
– 2 cups vegetable broth
– 1 tsp paprika
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the onion, garlic, carrot, and celery in a little water until tender.
2. Add the soaked kidney beans, diced tomatoes, vegetable broth, paprika, salt, and pepper. Stir well to combine.
3. Bring the mixture to a boil, then reduce heat and simmer for 1 hour or until the beans are tender.
4. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 1 hour
Chakapuli (Herb Lamb Stew)
This traditional Georgian stew is a staple of family gatherings and special occasions, made with tender lamb, fresh herbs, and aromatic spices. Chakapuli’s rich flavors and comforting warmth will leave you wanting more.
Ingredients:
– 1 pound lamb shoulder or shank, cut into 2-inch pieces
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup fresh parsley, chopped
– 1/2 cup fresh dill, chopped
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and black pepper, to taste
– 2 cups lamb broth or beef broth
– 1 tablespoon white wine (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Brown the lamb in batches, then set aside.
2. Reduce heat to medium, add onion and garlic, and cook until softened.
3. Add parsley, dill, cumin, paprika, salt, and pepper. Cook for 1 minute.
4. Add broth, browned lamb, and white wine (if using). Bring to a boil, then simmer for 1 1/2 hours or until the meat is tender.
5. Serve hot, garnished with additional parsley if desired.
Cooking Time: 1 hour 30 minutes
Badrijani Nigvzit (Eggplant with Walnut Filling)
This traditional Georgian dish is a flavorful and nutritious vegetarian option, perfect for any meal. The combination of roasted eggplant and rich walnut filling creates a delicious and satisfying taste experience.
Ingredients:
– 2 medium-sized eggplants
– 1 cup walnuts
– 1/4 cup chopped fresh parsley
– 1/4 cup garlic, minced
– 1 tablespoon lemon juice
– Salt and black pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and brush with 1 tablespoon of vegetable oil.
3. Roast the eggplant for 30-40 minutes, or until the skin is charred and the flesh is tender.
4. In a separate pan, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the chopped walnuts and cook for 5-7 minutes, stirring frequently, until fragrant and lightly toasted.
5. Mix in parsley, garlic, lemon juice, salt, and black pepper. Stuff each eggplant half with the walnut filling.
6. Serve warm or at room temperature.
Cooking Time: Approximately 1 hour
Pkhali (Spinach and Walnut Pâté)
This traditional Georgian dish is a flavorful and nutritious spread made with wilted spinach, toasted walnuts, and a hint of garlic. Perfect as an appetizer or snack, Pkhali is a delicious representation of the country’s culinary heritage.
Ingredients:
– 1 bunch fresh spinach, chopped
– 1/2 cup toasted walnuts
– 3 cloves garlic, minced
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– 1 tablespoon white wine vinegar (optional)
Instructions:
1. In a large pan, heat the oil over medium heat. Add the chopped spinach and cook until wilted, about 5 minutes.
2. In a blender or food processor, combine the cooked spinach, toasted walnuts, garlic, salt, and pepper. Blend until smooth.
3. Taste and adjust seasoning as needed. If desired, add the white wine vinegar and blend to combine.
4. Serve Pkhali at room temperature or chilled. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Cooking Time: 10-15 minutes
Mtsvadi (Georgian Shashlik)
A classic Georgian dish, Mtsvadi is a flavorful and juicy skewer of marinated meat, perfect for any outdoor gathering or dinner party. This recipe yields tender and aromatic kebabs that are sure to impress your guests.
Ingredients:
– 500g lamb or beef (or a combination of both), cut into 1-inch cubes
– 1/2 cup white wine vinegar
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon paprika
– Salt and black pepper, to taste
– 10-12 wooden skewers
Instructions:
1. In a large bowl, whisk together vinegar, oil, garlic, paprika, salt, and pepper.
2. Add the meat cubes to the marinade and mix well. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat grill to medium-high heat. Thread 4-5 meat cubes onto each skewer.
4. Brush the grates with oil to prevent sticking. Grill the Mtsvadi for 8-10 minutes, turning occasionally, until cooked through.
5. Serve hot, garnished with fresh parsley and a side of your choice (e.g., rice, vegetables, or salad).
Cooking Time: 20-25 minutes
Adjaruli Khachapuri (Boat-Shaped Cheese Bread)
Experience the flavors of Georgia with this traditional boat-shaped cheese bread, filled with melted sulguni cheese and a hint of spices.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 cup warm water
– 2 tablespoons vegetable oil
– 1 egg, beaten (for egg wash)
– Sulguni cheese (or mozzarella), crumbled
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine flour, salt, and sugar.
3. Gradually add warm water and mix until a dough forms.
4. Knead the dough for 5-7 minutes until smooth and elastic.
5. Divide the dough into 2 equal pieces.
6. Roll out each piece into a thin sheet (about 1/8 inch thick).
7. Place crumbled sulguni cheese in the center of one sheet, leaving a 1-inch border around the edges.
8. Fold the dough over the cheese to form a boat shape, pressing edges to seal.
9. Brush with beaten egg and place on baking sheet lined with parchment paper.
10. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Chikhirtma (Chicken Soup with Egg-Lemon Sauce)
This hearty soup is a staple of Georgian cuisine, warming the soul and nourishing the body. The addition of a rich egg-lemon sauce takes it to a whole new level of comfort food.
Ingredients:
– 1 pound boneless chicken breast or thighs
– 4 cups chicken broth
– 2 medium carrots, peeled and chopped
– 2 stalks celery, chopped
– 2 cloves garlic, minced
– 1/2 cup egg yolks
– 1/2 cup lemon juice
– Salt and black pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. In a large pot, combine chicken, broth, carrots, celery, and garlic. Bring to a boil, then reduce heat and simmer for 30 minutes.
2. Meanwhile, whisk together egg yolks and lemon juice until smooth. Season with salt and pepper.
3. Remove soup from heat and stir in the egg-lemon mixture until fully incorporated.
4. Simmer for an additional 5-7 minutes to allow flavors to meld.
5. Taste and adjust seasoning as needed. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 45 minutes
Gebzhalia (Mingrelian Cheese Rolls)
Gebzhalia, a traditional Georgian dish, are crispy cheese rolls that originated from the Mingrelian region. This recipe is a simplified version of the classic dish, perfect for a quick snack or appetizer.
Ingredients:
– 1 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup grated cheese (Cheddar or Sulguni work well)
– 1 large egg
– 1 tablespoon vegetable oil
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix together flour, salt, and baking powder.
3. Add grated cheese, beaten egg, and vegetable oil to the dry mixture. Mix until a dough forms.
4. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
5. Divide the dough into 6-8 equal pieces. Roll each piece into a ball and then flatten slightly into a disk shape.
6. Place the cheese rolls on a baking sheet lined with parchment paper, leaving some space between each roll.
7. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Churchkhela (Georgian Walnut Candy)
Churchkhela is a traditional Georgian sweet treat that combines the rich flavor of walnuts with the sweetness of honey. This simple recipe will guide you through the process of making this delicious and addictive candy.
Ingredients:
– 1 cup (200g) chopped walnuts
– 1/2 cup (120g) granulated sugar
– 1/4 cup (60g) honey
– 1 tablespoon water
– 1 tablespoon cognac or brandy (optional)
Instructions:
1. In a medium saucepan, combine sugar and honey over low heat.
2. Stir until the mixture is dissolved, then increase heat to medium-high.
3. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.
4. Remove from heat and stir in chopped walnuts, cognac (if using), and water.
5. Let the mixture cool slightly, then shape into small balls or logs.
6. Allow the Churchkhela to set at room temperature before serving.
Cooking Time: 10-15 minutes
Kubdari (Svanetian Meat-Filled Bread)
In the mountains of Georgia, Kubdari is a beloved bread that’s both savory and sweet. This recipe brings together tender meat filling and a crispy crust, perfect for a snack or light meal.
Ingredients:
– 1 lb beef (ground), pork, or lamb
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon paprika
– Salt and pepper, to taste
– 1 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 cup water
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix ground meat with chopped onion, minced garlic, paprika, salt, and pepper.
3. Divide the dough into small balls, about the size of a golf ball.
4. Flatten each ball slightly and place a tablespoon of the meat filling in the center.
5. Fold the dough over the filling to form a ball shape, making sure to seal the edges well.
6. Brush tops with beaten egg for a golden glaze.
7. Place Kubdari on a baking sheet lined with parchment paper, leaving some space between each bread.
8. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Jonjoli (Pickled Blossoms)
Experience the sweet and tangy delight of traditional Korean Jonjoli, where delicate chive blossoms are pickled to perfection. This simple recipe showcases the beauty of preserving nature’s sweetness.
Ingredients:
– 1 bunch of young garlic chives (about 1 lb)
– 1 cup water
– 1 cup rice vinegar
– 1/4 cup sugar
– 1/4 cup salt
– 2 tbsp Korean chili flakes (gochugaru, optional)
Instructions:
1. Rinse the chive blossoms in cold water, then drain and pat dry.
2. In a large bowl, combine the water, rice vinegar, sugar, and salt. Stir until dissolved.
3. Add the chive blossoms to the brine solution, making sure they are fully submerged.
4. Refrigerate for at least 24 hours or up to 5 days.
5. Just before serving, sprinkle with Korean chili flakes if desired.
Cooking Time: None
Tolma (Stuffed Grape Leaves)
This traditional Middle Eastern dish is a flavorful and aromatic delight, perfect for any occasion. With its combination of tender grape leaves, savory filling, and tangy lemon juice, Tolma is sure to please even the most discerning palates.
Ingredients:
– 20-25 grape leaves (fresh or jarred)
– 1 pound ground meat (beef, lamb, or a combination of both)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
– 2 tablespoons lemon juice
Instructions:
1. Preheat oven to 375°F (190°C).
2. Prepare grape leaves by removing stems and blanching them in boiling water for 30 seconds.
3. In a large bowl, combine ground meat, onion, garlic, cooked rice, salt, and pepper. Mix well.
4. Place a tablespoon of the filling mixture onto the center of each grape leaf.
5. Fold the stem end over the filling, then roll the leaf into a neat package. Repeat with remaining leaves and filling.
6. Place the Tolma in a single layer in a baking dish, seam-side down. Drizzle with olive oil and lemon juice.
7. Bake for 30-40 minutes or until grape leaves are tender.
Cooking Time: 30-40 minutes
Elarji (Cornmeal and Cheese Porridge)
Elarji is a comforting breakfast or snack option that’s popular in many African countries. This simple recipe combines the nutty flavor of cornmeal with the creaminess of cheese, making it a perfect treat for any time of day.
Ingredients:
– 1 cup cornmeal
– 2 cups water
– 1/2 cup grated cheddar cheese (or other mild cheese)
– 1/4 teaspoon salt
– 2 tablespoons butter
Instructions:
1. In a medium saucepan, whisk together the cornmeal and 1 cup of water until smooth.
2. Add the remaining 1 cup of water, salt, and butter to the mixture. Whisk until the butter has melted.
3. Reduce heat to low and simmer for 5-7 minutes, or until the porridge thickens to your liking.
4. Stir in the grated cheese until melted and well combined.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 10-12 minutes
Shkmeruli (Garlic Chicken in Milk Sauce)
Shkmeruli Recipe: Garlic Chicken in Milk Sauce
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A classic Georgian dish, Shkmeruli is a flavorful and creamy garlic chicken recipe that’s sure to please. This comforting meal is perfect for a cozy night in.
Ingredients:
– 1 whole chicken (3-4 lbs), cut into 8 pieces (2 legs, 2 thighs, 2 wings, 2 breasts)
– 6-7 cloves of garlic, minced
– 1/2 cup milk
– 2 tbsp vegetable oil
– 1 tsp paprika
– Salt and black pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix together chicken pieces, minced garlic, salt, and black pepper.
3. Heat the oil in a large skillet over medium-high heat. Add the chicken mixture and cook until browned on all sides, about 5-7 minutes.
4. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through.
5. In a separate saucepan, combine milk and paprika. Bring to a simmer over medium heat and cook for 2-3 minutes or until slightly thickened.
6. Remove the chicken from the oven and pour the milk sauce over it. Return to the oven and bake for an additional 10-15 minutes or until the sauce is bubbly and slightly caramelized.
Cooking Time: 40-50 minutes
Bazhe (Walnut Sauce for Meats)
This traditional Ukrainian sauce, Bazhe, is a perfect accompaniment to grilled meats, especially pork and beef. Made with walnuts, garlic, and spices, it adds a rich, savory flavor to any dish.
Ingredients:
– 1 cup walnut halves
– 2 cloves garlic, minced
– 1/4 cup vegetable oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon paprika
– Salt and black pepper, to taste
Instructions:
1. Preheat a skillet over medium heat.
2. Add the walnuts, garlic, and oil to the skillet. Cook for 5-7 minutes, stirring frequently, until the walnuts are fragrant and lightly toasted.
3. Add the vinegar, paprika, salt, and pepper to the skillet. Stir well to combine.
4. Reduce heat to low and simmer for an additional 2-3 minutes.
5. Remove from heat and let cool slightly.
Cooking Time: 10-12 minutes
Use Bazhe as a marinade or sauce for grilled meats, such as pork chops, beef skewers, or burgers. Serve warm or at room temperature.
Gozinaki (Georgian Honey-Nut Brittle)
Gozinaki is a traditional Georgian confectionery that’s perfect for snacking or as a sweet treat. This honey-nut brittle is made with just a few ingredients, but its unique flavor and satisfying crunch make it a crowd-pleaser.
Ingredients:
– 1 cup hazelnuts
– 1/2 cup almonds
– 1/4 cup granulated sugar
– 1/4 cup honey
– 1 tablespoon water
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine hazelnuts and almonds.
3. In a small saucepan, combine sugar, honey, and water. Heat over medium heat, stirring until the sugar dissolves.
4. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 5 minutes.
5. Pour the hot syrup over the nut mixture and stir until the nuts are evenly coated.
6. Spread the mixture onto a baking sheet lined with parchment paper.
7. Bake for 10-12 minutes, or until the brittle turns golden brown.
8. Remove from oven and let cool completely before breaking into pieces.
Cooking Time: 20-22 minutes
Summary
Get ready to taste the flavors of Georgia with these 18 authentic recipes! From savory dishes like Khachapuri (cheese bread), Lobio (bean stew), and Chakapuli (herb lamb stew) to sweet treats like Churchkhela (walnut candy) and Gozinaki (honey-nut brittle), this collection has something for everyone. Discover the rich culinary heritage of Georgia with these mouth-watering recipes that showcase the country’s love for cheese, bread, and spices.