18 Authentic Georgian Recipes You Must Try

Have you ever wandered through the vibrant flavors of Georgia, the country, not the state? Imagine a culinary journey where every dish tells a story of tradition, warmth, and unparalleled taste. From the cheesy delight of Khachapuri to the hearty depths of Khinkali, Georgian cuisine is a treasure trove of flavors waiting to be discovered. Dive into our roundup of 18 authentic Georgian recipes that will transport your kitchen to the heart of the Caucasus.

Khachapuri (Georgian Cheese Bread)

Ever tried a dish that’s like a hug in food form? That’s Khachapuri for you—a boat-shaped bread filled with gooey, melted cheese, topped with a runny egg. It’s comfort food at its finest, and today, we’re making it from scratch.

Ingredients

• 2 cups all-purpose flour, plus a bit more for dusting
• A pinch of salt
• 1 tsp sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 3/4 cup warm water (about 110°F)
• 2 tbsp olive oil
• 2 cups shredded mozzarella
• 1 cup crumbled feta
• 1 egg, plus one more for brushing
• A splash of milk

Instructions

1. In a large bowl, mix the flour, salt, and sugar. Sprinkle the yeast over the warm water, let it sit for 5 minutes until frothy, then stir in the olive oil.
2. Pour the yeast mixture into the dry ingredients, knead until smooth, about 5 minutes. Cover with a towel, let it rise in a warm spot until doubled, about 1 hour.
3. Preheat your oven to 475°F. Punch down the dough, roll it out into an oval about 1/2 inch thick. Fold the edges inward to form a boat shape, pinching the ends to seal.
4. Mix the mozzarella and feta, fill the dough boat with the cheese mixture. Bake for 15 minutes until the edges are golden.
5. Make a well in the center of the cheese, crack an egg into it. Brush the crust with a mix of beaten egg and milk, bake for another 5 minutes until the egg is just set.
6. Let it cool for a couple of minutes before slicing. The cheese should be stretchy, the egg yolk runny—perfect for dipping the crust.

Craving something cheesy and comforting? This Khachapuri delivers with its crispy crust, molten cheese center, and that golden egg yolk. Serve it straight from the oven, and don’t forget to tear off a piece of the crust to scoop up the goodness inside.

Khinkali (Georgian Dumplings)

Mmm, have you ever tried Khinkali? These juicy Georgian dumplings are a game-changer, packed with spiced meat and herbs, then twisted into cute little pouches. Perfect for sharing or, let’s be honest, devouring all by yourself.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1/2 cup water
• 1/2 lb ground beef
• 1/2 lb ground pork
• 1 small onion, finely chopped
• a couple of garlic cloves, minced
• a splash of water
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh cilantro, chopped

Instructions

1. In a large bowl, mix 2 cups flour with 1/2 cup water until a dough forms. Knead for 5 minutes until smooth. Let it rest covered for 30 minutes.
2. While the dough rests, mix ground beef, ground pork, onion, garlic, salt, pepper, and cilantro in another bowl. Add a splash of water to keep the filling juicy.
3. Roll the dough to 1/8-inch thickness on a floured surface. Cut into 3-inch circles.
4. Place a tablespoon of filling in the center of each circle. Fold the edges up, pleating to seal the dumpling, leaving the top open a bit.
5. Boil a large pot of salted water. Drop in the dumplings, cooking for about 8 minutes or until they float to the top.
6. Use a slotted spoon to remove them. Let them drain for a minute.

Enjoy these beauties hot, grabbing them by the top knot to avoid losing any juice. The first bite releases a burst of flavorful broth, followed by the tender meat and dough. Try serving with a side of sour cream or a spicy adjika sauce for an extra kick.

Lobio (Georgian Bean Stew)

Lobio is that cozy, hearty dish you didn’t know you needed in your life. Imagine tender beans swimming in a rich, spiced tomato sauce—it’s like a hug in a bowl.

Ingredients

• 2 cups of dried kidney beans (soaked overnight)
• A splash of olive oil
• 1 large onion, chopped
• A couple of garlic cloves, minced
• 1 tbsp of tomato paste
• 1 tsp of ground coriander
• 1/2 tsp of dried fenugreek
• A pinch of red pepper flakes
• Salt, to your liking
• A handful of fresh cilantro, chopped

Instructions

1. Drain your soaked beans and give them a quick rinse under cold water.
2. In a large pot, heat a splash of olive oil over medium heat. Toss in the chopped onion and sauté until it’s golden and soft, about 5 minutes.
3. Add the minced garlic, tomato paste, ground coriander, dried fenugreek, and a pinch of red pepper flakes. Stir everything together for a minute until it’s all fragrant.
4. Tip in the beans and cover them with about 4 cups of water. Bring to a boil, then lower the heat to a simmer. Let it bubble away for about 1.5 hours, or until the beans are tender. Stir occasionally to prevent sticking.
5. Once the beans are soft, season with salt. Mash a few beans against the side of the pot to thicken the stew.
6. Stir in the chopped cilantro right before serving for a fresh burst of flavor.

Velvety and rich, this Lobio is perfect with a side of crusty bread or over a bed of rice. The spices give it a warm depth, while the cilantro adds a bright finish. Try topping it with a dollop of yogurt for a creamy contrast.

Chakapuli (Herb Lamb Stew)

Unbelievably flavorful and packed with fresh herbs, this Chakapuli (Herb Lamb Stew) is a Georgian classic that’s perfect for cozying up with on a chilly evening. You’ll love how the tender lamb and vibrant herbs come together in this comforting dish.

Ingredients

• 2 lbs of lamb shoulder, cut into chunks
• A couple of bunches of fresh tarragon
• A bunch of fresh cilantro
• A bunch of fresh parsley
• 2 green onions, chopped
• A splash of white wine vinegar
• 1 cup of water
• Salt, to your liking
• A pinch of ground coriander

Instructions

1. Heat a large pot over medium heat and add the lamb chunks. Brown them on all sides, about 5 minutes total. Tip: Don’t overcrowd the pot to get a good sear.
2. Throw in the chopped green onions and sauté for another 2 minutes until they’re soft.
3. Add the fresh herbs (tarragon, cilantro, parsley), vinegar, water, and a pinch of salt and ground coriander. Stir everything together. Tip: The vinegar brightens the dish, so don’t skip it!
4. Bring the stew to a boil, then lower the heat to simmer. Cover and let it cook for about 1.5 hours, or until the lamb is fork-tender. Tip: Check occasionally and add a bit more water if it’s drying out.
5. Once done, taste and adjust the seasoning if needed.

Just imagine pulling apart that tender lamb with your fork, the herbs infusing every bite with freshness. Serve it over a bed of polenta or with crusty bread to soak up all the delicious juices.

Badrijani Nigvzit (Eggplant with Walnut Filling)

Ever tried something that’s a perfect blend of creamy, crunchy, and utterly delicious? Let me introduce you to Badrijani Nigvzit, a Georgian delight that’s all about eggplant slices hugging a rich walnut filling. It’s the kind of dish that’ll have you reaching for seconds before you even realize it.

Ingredients

• 2 medium eggplants, sliced lengthwise into 1/4-inch thick pieces
• A good pinch of salt
• 1 cup walnuts, finely ground
• 2 garlic cloves, minced
• A splash of white wine vinegar
• 1/2 tsp ground coriander
• 1/2 tsp ground fenugreek
• A couple of tbsp water, just enough to get the filling to stick together
• Olive oil for frying
• Fresh cilantro or parsley for garnish

Instructions

1. Sprinkle the eggplant slices with salt and let them sit for 20 minutes to draw out the bitterness. Rinse and pat dry.
2. While the eggplants are resting, mix the ground walnuts, minced garlic, vinegar, coriander, and fenugreek in a bowl. Add water a little at a time until the mixture holds together.
3. Heat a couple of tbsp of olive oil in a pan over medium heat. Fry the eggplant slices in batches until they’re golden and soft, about 3 minutes per side. Tip: Don’t overcrowd the pan, or they’ll steam instead of fry.
4. Place a spoonful of the walnut mixture at one end of each eggplant slice and roll it up tightly. Tip: If the filling is too crumbly, add a bit more water.
5. Arrange the rolls on a platter, seam side down, and garnish with fresh cilantro or parsley. Tip: Let them sit for a bit before serving to allow the flavors to meld.

Unbelievably good, these rolls are a textural dream with the soft eggplant and the crunchy walnut filling. Serve them as a fancy appetizer or a light lunch with a side of crusty bread to scoop up any filling that escapes.

Pkhali (Spinach and Walnut Pâté)

Craving something unique and packed with flavor? You’ve got to try this Pkhali, a Georgian spinach and walnut pâté that’s as nutritious as it is delicious. Perfect for spreading on toast or serving as a dip, it’s a game-changer for your appetizer lineup.

Ingredients

• 2 cups of fresh spinach, tightly packed
• 1 cup of walnuts, roughly chopped
• A splash of olive oil
• 2 cloves of garlic, minced
• A pinch of salt
• A couple of tablespoons of red wine vinegar
• 1/2 teaspoon of ground coriander
• 1/4 teaspoon of red pepper flakes

Instructions

1. Start by washing the spinach thoroughly under cold water to remove any dirt.
2. Heat a splash of olive oil in a pan over medium heat, then add the spinach. Cook until just wilted, about 2 minutes. Tip: Don’t overcook the spinach to keep its vibrant color.
3. Transfer the spinach to a food processor. Add the walnuts, garlic, salt, red wine vinegar, coriander, and red pepper flakes.
4. Pulse the mixture until it’s finely chopped but still has some texture. Tip: Scrape down the sides of the processor to ensure everything is evenly mixed.
5. Taste and adjust the seasoning if needed, then let it chill in the fridge for at least an hour to let the flavors meld. Tip: This step is crucial for the best taste, so don’t skip it!

Just like that, you’ve got a creamy, nutty pâté with a hint of spice and tang. Serve it with crusty bread or as a side to grilled meats for a Georgian feast at home.

Mtsvadi (Georgian Shashlik)

Ready to dive into a dish that’s all about bold flavors and simple prep? Mtsvadi, or Georgian Shashlik, is your ticket to a juicy, smoky skewered meat that’s perfect for your next grill session.

Ingredients

• 2 lbs of pork shoulder, cut into 1.5-inch cubes
• A couple of medium onions, roughly chopped
• A splash of red wine vinegar
• 2 tbsp of sunflower oil
• 1 tsp of salt
• 1 tsp of ground coriander
• 1 tsp of ground black pepper

Instructions

1. In a large bowl, mix the pork cubes with the chopped onions, red wine vinegar, sunflower oil, salt, coriander, and black pepper. Let it marinate in the fridge for at least 4 hours, or overnight for deeper flavor.
2. Thread the marinated pork onto skewers, leaving a little space between each piece for even cooking. Tip: If using wooden skewers, soak them in water for 30 minutes first to prevent burning.
3. Preheat your grill to medium-high heat, about 375°F. Clean the grates well to avoid sticking.
4. Place the skewers on the grill. Cook for about 4-5 minutes per side, turning occasionally, until the meat is nicely charred and reaches an internal temperature of 145°F. Tip: Don’t overcrowd the grill to ensure each skewer cooks evenly.
5. Let the skewers rest for a few minutes off the heat before serving. Tip: This lets the juices redistribute, making every bite succulent.

You’ll love the smoky exterior and tender, flavorful interior of these skewers. Serve them with a side of grilled veggies or a fresh salad for a complete meal that’ll transport you straight to Georgia.

Adjaruli Khachapuri (Boat-Shaped Cheese Bread)

Ever tried a dish that’s as fun to make as it is to eat? Let me introduce you to Adjaruli Khachapuri, a boat-shaped cheese bread that’s a total showstopper. It’s cheesy, bread-y, and downright delicious.

Ingredients

• 2 cups of all-purpose flour
• A pinch of salt
• A splash of olive oil
• 1 cup of warm water
• A packet of active dry yeast
• A couple of eggs
• 2 cups of shredded mozzarella
• 1 cup of crumbled feta cheese
• A knob of butter

Instructions

1. Start by mixing the flour, salt, yeast, and warm water in a large bowl until a dough forms. Tip: If the dough feels too sticky, add a bit more flour.
2. Knead the dough on a floured surface for about 10 minutes until it’s smooth and elastic.
3. Place the dough back in the bowl, cover it with a towel, and let it rise in a warm spot for 1 hour or until it doubles in size.
4. Preheat your oven to 475°F and line a baking sheet with parchment paper.
5. Roll out the dough into an oval shape, then pinch the ends to form a boat shape. Tip: Make sure the edges are high enough to hold the cheese.
6. Mix the mozzarella and feta cheese, then fill the dough boat with the cheese mixture.
7. Bake for 15 minutes or until the edges are golden brown. Tip: Keep an eye on it to prevent burning.
8. Remove from the oven, make a well in the center of the cheese, and crack an egg into it.
9. Return to the oven for about 5 minutes or until the egg white is set but the yolk is still runny.
10. Dot with butter before serving.

Adjaruli Khachapuri is best enjoyed hot, with the cheese stretchy and the yolk ready to dip. Try tearing off pieces of the bread to scoop up the cheesy, eggy goodness—it’s a game-changer.

Chikhirtma (Chicken Soup with Egg-Lemon Sauce)

Zesty and comforting, this Chikhirtma is the hug in a bowl you didn’t know you needed. Perfect for those chilly evenings or when you’re feeling under the weather, it’s a Georgian classic that’s all about simplicity and flavor.

Ingredients

• 1 whole chicken, about 3 lbs, cut into pieces
• 8 cups of water
• 2 large onions, finely chopped
• 3 eggs
• 1/4 cup of fresh lemon juice
• 1/2 cup of chopped fresh cilantro
• 1 tbsp of salt
• 1 tsp of black pepper
• A splash of olive oil

Instructions

1. Heat a splash of olive oil in a large pot over medium heat. Add the chopped onions and sauté until they’re golden and soft, about 5 minutes.
2. Add the chicken pieces to the pot. Brown them lightly on all sides, about 10 minutes total.
3. Pour in the 8 cups of water. Bring to a boil, then reduce the heat to low. Skim off any foam that rises to the top.
4. Cover and simmer for about 1 hour, or until the chicken is tender and cooked through.
5. Remove the chicken from the pot. Let it cool slightly, then shred the meat off the bones. Discard the bones and return the meat to the pot.
6. In a bowl, whisk together the eggs and lemon juice until smooth. Slowly ladle in some of the hot soup broth into the egg mixture, whisking constantly to temper the eggs.
7. Pour the egg mixture back into the pot, stirring gently. Cook on low heat for another 5 minutes, stirring occasionally, until the soup thickens slightly.
8. Stir in the chopped cilantro, salt, and black pepper. Taste and adjust seasoning if needed.

Unbelievably creamy with a bright lemony kick, this soup is a delight. Serve it with a sprinkle of extra cilantro on top and a side of crusty bread for dipping. The eggs give it a silky texture that’s just irresistible.

Gebzhalia (Mingrelian Cheese Rolls)

Mingrelian cuisine has this hidden gem that’s about to become your new favorite. Gebzhalia, these delightful cheese rolls, are a perfect blend of gooey and crispy, and guess what? They’re surprisingly easy to make at home.

Ingredients

• 2 cups of shredded sulguni cheese (or any stringy cheese you love)
• 1 cup of all-purpose flour, plus a bit more for dusting
• A splash of water, just enough to bring the dough together
• A couple of tablespoons of butter, melted
• A pinch of salt, because everything needs a little salt

Instructions

1. Start by mixing the flour and salt in a bowl. Gradually add water until the dough comes together. Tip: The dough should be soft but not sticky. Adjust with a bit more flour or water as needed.
2. Divide the dough into 4 equal parts. Roll each into a thin circle, about 8 inches in diameter. Tip: Dust your surface and rolling pin lightly with flour to prevent sticking.
3. Sprinkle a generous amount of shredded cheese over each dough circle, leaving a small border around the edges.
4. Carefully roll up each circle into a tight log, then coil the log into a spiral. Press the ends to seal. Tip: If the cheese starts to ooze out, just tuck it back in. It’s all part of the charm.
5. Heat a non-stick pan over medium heat and brush with melted butter. Cook each roll for about 3-4 minutes on each side, until golden brown and crispy.

Ready to dig in? These Gebzhalia rolls are best served hot, with the cheese pull being the star of the show. Pair them with a simple salad or enjoy as is for a truly indulgent treat.

Churchkhela (Georgian Walnut Candy)

Now, if you’re looking for a unique sweet treat that’s as fun to make as it is to eat, let me introduce you to Churchkhela. It’s this amazing Georgian candy that’s not only delicious but also packed with energy, perfect for a quick snack or a dessert that’ll impress anyone.

Ingredients

• A couple of cups of walnut halves
• About 2 cups of grape juice (the sweeter, the better)
• A splash of flour (just enough to thicken the juice)
• A handful of sugar (optional, depending on how sweet your grape juice is)

Instructions

1. Start by threading the walnut halves onto a string, leaving a little space between each. Aim for about 10-12 walnuts per string, and tie the ends together to form a loop.
2. In a saucepan, mix the grape juice with a splash of flour and sugar if you’re using it. Cook over medium heat, stirring constantly, until the mixture thickens to a syrup-like consistency. Tip: Dip a spoon in the syrup; if it coats the back of the spoon, it’s ready.
3. Once your syrup is ready, dip each walnut string into the syrup, making sure they’re fully coated. Let the excess drip off for a few seconds.
4. Hang the coated strings in a sunny, dry place for about 3-5 days, or until the outside is firm to the touch but still slightly chewy inside. Tip: If it’s humid, a fan can help speed up the drying process.
5. Once dried, your Churchkhela is ready to enjoy! Store them in an airtight container to keep them fresh.

Delightfully chewy with a sweet and nutty flavor, Churchkhela is a treat that stands out. Try slicing them into rounds for a fancy presentation at your next gathering, or just enjoy them whole as a satisfying snack on the go.

Kubdari (Svanetian Meat-Filled Bread)

Ever heard of a dish that’s like a hug in food form? That’s Kubdari for you—a hearty, meat-filled bread from the mountains of Svaneti, Georgia. It’s the kind of meal that warms you up from the inside out, perfect for those days when you need a little extra comfort.

Ingredients

• 2 cups all-purpose flour, plus a bit extra for dusting
• 1 tsp salt
• 1 tbsp sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 3/4 cup warm water (about 110°F)
• 1 lb ground beef (or a mix of beef and pork)
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• A splash of vegetable oil
• 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, mix the flour, salt, and sugar. Sprinkle the yeast over the warm water, let it sit for 5 minutes until frothy, then stir into the flour mix to form a dough.
2. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place it in a greased bowl, cover, and let it rise in a warm spot for 1 hour or until doubled in size.
3. While the dough rises, heat a splash of oil in a pan over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes. Stir in the ground meat, coriander, and cumin, cooking until the meat is browned. Season with salt, then let it cool.
4. Punch down the dough and divide it into 4 equal parts. Roll each into a circle about 1/4 inch thick. Spoon the meat mixture onto one half of each circle, leaving a border. Fold the other half over, sealing the edges well.
5. Place the kubdari on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish. Bake in a preheated 375°F oven for 20-25 minutes until golden brown.

Unbelievably satisfying, Kubdari boasts a crispy exterior giving way to a juicy, flavorful filling. Serve it hot with a side of pickles or a simple cucumber salad for a meal that’s sure to impress.

Jonjoli (Pickled Blossoms)

Perfect for adding a unique twist to your meals, jonjoli, or pickled blossoms, are a delightful treat you can easily make at home. They bring a tangy, slightly floral note to dishes, and today, we’re diving into how to prepare them yourself.

Ingredients

• 2 cups of jonjoli blossoms
• 1 cup of white vinegar
• 1 cup of water
• 2 tbsp of sugar
• 1 tbsp of salt
• A couple of garlic cloves, smashed
• A splash of olive oil
• A pinch of red pepper flakes (optional, for a bit of heat)

Instructions

1. Start by rinsing the jonjoli blossoms under cold water to remove any dirt or debris. Pat them dry gently with a paper towel.
2. In a medium saucepan, combine the white vinegar, water, sugar, and salt. Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve completely.
3. Add the smashed garlic cloves and a pinch of red pepper flakes to the boiling mixture for an extra flavor kick.
4. Remove the saucepan from the heat and let the brine cool for about 5 minutes. This prevents the blossoms from becoming too soft when added.
5. Place the jonjoli blossoms in a clean jar, then pour the warm brine over them, ensuring they’re fully submerged.
6. Add a splash of olive oil on top to help preserve the blossoms and give them a richer flavor.
7. Seal the jar tightly and let it sit at room temperature for 24 hours to allow the flavors to meld. After that, refrigerate for at least a week before enjoying.

Delightfully crisp and tangy, these pickled blossoms are perfect as a garnish for salads, sandwiches, or even as a standalone snack. Their unique flavor profile makes them a conversation starter at any meal.

Tolma (Stuffed Grape Leaves)

Mmm, have you ever tried tolma? It’s these little flavor-packed rolls made with grape leaves, and they’re a total game-changer for your dinner table. Perfect for sharing or hoarding all to yourself—no judgment here.

Ingredients

• A jar of grape leaves (about 30 leaves)
• 1 cup of uncooked white rice
• 1 lb ground beef
• A splash of olive oil
• A couple of onions, finely chopped
• A handful of fresh dill, chopped
• A pinch of salt and pepper
• 1 tbsp of tomato paste
• 2 cups of water

Instructions

1. Rinse the grape leaves under cold water and set them aside to dry.
2. In a bowl, mix the rice, ground beef, onions, dill, salt, pepper, and tomato paste until well combined.
3. Place a grape leaf flat on a surface, shiny side down. Spoon a small amount of the mixture onto the center of the leaf.
4. Fold the sides of the leaf over the filling, then roll it up tightly from the bottom. Repeat with the remaining leaves and filling.
5. Heat a splash of olive oil in a large pot over medium heat. Arrange the rolled leaves seam side down in the pot.
6. Pour the water over the rolls, just enough to cover them. Place a plate on top to keep them from unraveling.
7. Bring to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes, until the rice is cooked.
8. Carefully remove the tolma from the pot and let them cool slightly before serving.

Enjoy these little bundles of joy warm or at room temperature. They’re tender, with a hint of tang from the grape leaves and a savory filling that’s just irresistible. Try serving them with a dollop of yogurt on the side for an extra creamy touch.

Elarji (Cornmeal and Cheese Porridge)

Hey, have you ever tried something that’s both comforting and a bit unexpected? Elarji is this incredible Georgian dish that combines cornmeal and cheese into a porridge that’s rich, creamy, and utterly satisfying. It’s the kind of meal that feels like a hug in a bowl.

Ingredients

• 2 cups of coarse cornmeal
• 4 cups of water
• a splash of milk
• a couple of cups of shredded sulguni cheese (or mozzarella if you’re in a pinch)
• a pinch of salt

Instructions

1. Grab a large pot and bring the 4 cups of water to a rolling boil over high heat.
2. Slowly whisk in the 2 cups of coarse cornmeal to avoid lumps, then reduce the heat to low.
3. Keep stirring frequently for about 20 minutes until the mixture thickens. Tip: A wooden spoon works best to prevent sticking.
4. Add a splash of milk and a pinch of salt, stirring to combine. This adds a bit of creaminess and balances the flavors.
5. Fold in the shredded sulguni cheese until it’s fully melted and the porridge is smooth. Tip: If the cheese isn’t melting easily, cover the pot for a minute to trap the heat.
6. Cook for another 5 minutes, stirring constantly, until the porridge pulls away from the sides of the pot. Tip: The porridge should be thick but still pourable.

Great, you’ve just made Elarji! The texture is wonderfully stretchy from the cheese, with a comforting cornmeal base. Serve it hot with a drizzle of honey for a sweet contrast or alongside a spicy stew for a hearty meal.

Shkmeruli (Garlic Chicken in Milk Sauce)

Guess what? You’re about to dive into making Shkmeruli, a creamy, garlicky chicken dish that’s as comforting as it sounds. It’s a Georgian classic that’s perfect for when you’re craving something rich and flavorful.

Ingredients

• 2 lbs chicken thighs, bone-in and skin-on
• A generous pinch of salt
• A couple of tablespoons of vegetable oil
• 10 garlic cloves, minced
• A splash of water
• 2 cups whole milk
• A handful of fresh cilantro, chopped

Instructions

1. Season the chicken thighs all over with salt. Let them sit for 10 minutes to absorb the flavors.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken, skin-side down, and cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan; cook in batches if needed.
3. Remove the chicken and set aside. In the same skillet, add the minced garlic and a splash of water. Cook for about 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
4. Pour in the milk, stirring to combine with the garlic. Bring to a gentle simmer.
5. Return the chicken to the skillet, skin-side up. Cover and simmer on low heat for 30 minutes. Tip: The milk will curdle a bit, which is normal and adds to the sauce’s texture.
6. Sprinkle with chopped cilantro before serving.

Now you’ve got a dish with tender chicken swimming in a garlicky, milky sauce that’s surprisingly light. Serve it with crusty bread to soak up all that delicious sauce, or over a bed of rice for a heartier meal.

Bazhe (Walnut Sauce for Meats)

Just imagine this: you’re about to take your meat dishes to a whole new level with this rich, nutty bazhe sauce. It’s a game-changer, trust me.

Ingredients

• 2 cups of walnuts, finely ground
• 1 cup of chicken broth, keep it warm
• 3 garlic cloves, minced
• A splash of white wine vinegar
• A couple of pinches of salt
• 1 tbsp of olive oil

Instructions

1. Grab a medium-sized pan and heat the olive oil over low heat. You don’t want it smoking, just warm.
2. Toss in the minced garlic and sauté for about 1 minute until it’s fragrant but not browned. Tip: Keep the heat low to avoid burning the garlic.
3. Add the ground walnuts to the pan. Stir them around with the garlic for another minute to toast them slightly.
4. Slowly pour in the warm chicken broth, stirring constantly to avoid lumps. Tip: Warming the broth beforehand helps it blend smoothly with the walnuts.
5. Let the mixture simmer on low heat for 10 minutes, stirring occasionally. It should thicken up nicely.
6. Add a splash of white wine vinegar and a couple of pinches of salt. Stir well and taste. Tip: The vinegar brightens up the sauce, so don’t skip it!
7. Remove from heat and let it sit for a minute before serving. It’ll thicken a bit more as it cools.

So there you have it—a creamy, dreamy bazhe sauce with a deep walnut flavor and a hint of garlic. Try it over grilled chicken or lamb for a cozy dinner that feels fancy without the fuss.

Gozinaki (Georgian Honey-Nut Brittle)

Back in the day, my grandma used to whip up this incredible Georgian treat that was the perfect mix of crunchy and sweet. You’re gonna love how simple it is to make your own batch of Gozinaki at home.

Ingredients

• 2 cups of walnuts, roughly chopped
• 1 cup of honey
• A splash of vanilla extract
• A pinch of salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Spread the chopped walnuts on the baking sheet and toast them in the oven for about 10 minutes, or until they’re golden and fragrant. Keep an eye on them to prevent burning.
3. While the walnuts are toasting, pour the honey into a medium saucepan and heat it over medium heat. Stir occasionally until it becomes thin and runny, about 5 minutes.
4. Add the toasted walnuts to the honey, along with a splash of vanilla extract and a pinch of salt. Stir everything together until the walnuts are fully coated.
5. Pour the mixture onto the parchment-lined baking sheet and spread it out into an even layer. Let it cool completely, which will take about an hour.
6. Once cooled, break the Gozinaki into pieces. If it’s too hard to break, you can score it with a knife while it’s still slightly warm for cleaner pieces.

What you’ll end up with is a deliciously crunchy brittle that’s not too sweet, thanks to the earthy walnuts. Try serving it alongside a cup of strong coffee for a truly Georgian experience.

Summary

Hungry for adventure? This roundup of 18 Authentic Georgian Recipes is your ticket to exploring the rich flavors of Georgia from your own kitchen. Whether you’re in the mood for hearty breads, savory stews, or sweet desserts, there’s something here to delight every palate. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest board for your next culinary journey!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.