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Prepare Georgian dishes. Features of the national cuisine of Georgia. Adjarian khachapuri peeled

Apart from this or that, each country is famous for its special, a cuisine unlike any other, which she is proud of, appreciates, loves and would not exchange for anything in the world. So here it is Georgian cuisine is a symbiosis of goodies: successfully combined meat and vegetables, seasoned with a huge amount of variety of spices.

And what are here appetizing and satisfying flour products and sweets, and sauces, and cheeses! In general, we will not torment you for a long time and will try not only to unite, but also to describe everything the most delicious national dishes Georgian cuisine.

Georgian cuisine dishes

Just to Georgia it's impossible not to fall in love. Everyone who comes here once wants to visit this place at least once more. hospitable and tasty country. Men will be delighted meat dishes, and women and children will appreciate the rich selection Georgian sweets. And even if you are hardened vegetarian, dishes from various vegetables will undoubtedly fall in love with you rich taste and unusual presentation.

“Here you can safely forget about your diet and just enjoy delicious food,” our new colorful friend Fr. It is difficult to imagine a better statement about the cuisine of this country. After all, almost all tourists cannot refuse such delicious meals and take a little extra pounds.

Snacks

Snacks in Georgia are presented a wide selection of dishes. This includes variety of vegetable salads or plants with seasonings, both raw, stewed, boiled, fried and baked, as well as salted and even pickled. By choosing a certain sauce for them, you can try to create your unique snack right on the spot (if you prefer to cook and eat at home).

most popular enjoy the following dishes:

  • Badrijani(fried eggplants with nuts) - in Georgia, a lot of goodies are cooked with eggplants. They can be pre-fried, and then rolled up, stuffed with walnuts; cook stew in combination with other vegetables or serve in fried and stewed form. Fans of blue ones will definitely like any of the listed options for dishes.

    Frankly speaking, we did not like the fried eggplants. Maybe they were not cooked very well, or we expected too much from this dish.

  • Lobio(beans) - is a fairly popular product in Georgia. Possible various variations dishes from all kinds of beans that grow in the country. But the most popular dish of the same name is lobio, cooked in a small clay pot. The composition of this dish, in addition to beans, necessarily includes dry red pepper and herbs.
  • pkhali- in fact, this is an appetizer of boiled vegetables, spices and herbs, decorated with pomegranate seeds. Most often made on the basis of spinach or eggplant.
  • Kaimagi- a prototype of sour cream familiar to us, but with its bright taste and consistency close to thick cream. It is made from dairy products and is not only tasty, but also healthy food. Georgians themselves use kaimagi with cornmeal cakes and cheese.
  • Pickles- decoration of any Georgian table. They are prepared from almost any available vegetables and even from plant inflorescences (for jonjoli they use the buds of the colchic clematis collected in the spring - a small tree that grows only in the Caucasus). Pickles from bean pods, green pepper and tomato are especially held in high esteem.
  • Mushrooms on ketsi- champignons fried in a special clay pan seasoned with pepper. The dish is brought in the same vessel in which it is cooked. In addition to mushrooms, the menu usually also includes suluguni cheese on ketsi.
  • Kuchmachi- a tasty, albeit rather spicy offal dish. The most commonly used chicken heart and liver, but sometimes veal. Garnished with pomegranate seeds and fried onions.

First meal

According to the choice of first courses in Georgia, travelers will have, though small, but very tasty variety. Even though in each region the soup is prepared and served a little differently, we are sure that everyone will choose the most worthy option for themselves.

By the way, in the first dishes do not add vegetables, so you can not look for the usual potatoes or carrots. Soup still works thick, but by adding eggs or flour-based sauces to it. The first course is served hot.

  • Chikhirtma hearty soup, usually made from chicken meat, cornmeal, eggs, herbs and spices. Eggs in the dish dissolve completely without curdling due to their oxidation with a small amount of citric acid.
  • Kharcho- a thick beef soup with rice, spices, herbs, garlic and tkemali (dried plums). Sometimes kharcho is made from pork or lamb, but beef is still considered traditional meat. Often the soup is served very spicy.
  • Khashi- a rich soup, in texture reminiscent of diluted jelly. Cooked for quite a long time (about 8 hours) from beef leg and offal. Khashi served with garlic and herbs. Favorite hangover cure.

Second courses (main)

Since Georgia is basically "meat country", fish dishes are not often found in restaurants and cannot be attributed to the national cuisine.

Let's list main or second dishes, familiar to Georgians:

  • Ojakhuri- potatoes cooked and served on a ketsi (frying pan) with meat, herbs and seasonings. Very beautiful, tasty and hearty dish.
  • Khinkali is the most famous dish in the world. Outwardly and to taste they resemble huge dumplings with a tail, sprinkled with black pepper. The filling is the most diverse: from meat to vegetable. They eat khinkali with their hands, holding the tail. First, they bite and drink the juice, and then directly proceed to the meal.
  • Borano- a very high-calorie dish consisting of Adjarian cheese, butter, corn flour and eggs. It has an unusual taste.
  • Mtsvadi(barbecue) - prepared from various types of meat. Usually tenderloin is not pre-soaked.
  • Satsivi- chicken stew in tandem with walnuts, sauce and seasonings.
  • chicken tobacco- chicken cooked under oppression (tapaka). Served with garlic and spices.
  • Chakhokhbili- stewed meat stew. Most often prepared from pieces of chicken with garlic, herbs and seasonings.
  • Ostry or chashushuli - a dish of veal or beef. Prepared with tomatoes, herbs and garlic. Often very sharp.
  • Kupaty- delicious sausages, essentially reminiscent of the familiar to us homemade sausage. First they are boiled (literally 1 minute), and then fried in a pan or coals.
  • Chanakhi- a hearty dish consisting of stewed meat with vegetables. It is prepared in a clay pot.
  • Chakapuli- young meat stewed in spices and herbs. Lamb is usually used.
  • Chkmeruli- tender chicken with creamy garlic sauce, cooked on ketsi.
  • gomi- delicious corn porridge homogeneous consistency with melted suluguni cheese.
  • Fried trout in pomegranate sauce - The sourness of the sauce gives a piquant taste to this dish.

Sauces

Sauces in Georgia are very tasty and interesting. They like to add in many dishes for saturation. And many tourists, having tasted and fallen in love with a certain sauce, even go home with a bottle of newly made goodies.

Main of them:

  • Bage- the king of all sauces. It is the bage served on holiday tables Georgians, bringing it to the consistency of sour cream. Prepare the sauce from a mixture of walnuts, spices and garlic. Ideal for meat and fish dishes.
  • Adjika A very spicy sauce that uses red peppers, spices and garlic. The composition of the real Georgian adjika never included tomatoes.
  • Tkemali A sour and spicy sauce that goes well with just about anything. It is prepared from plums of the same name tkemali (cherry plum), various spices, herbs and garlic.
  • Satsebeli- a delicious sweet and sour sauce, reminiscent of the usual ketchup. It contains: tomatoes, Bell pepper and spices. Suitable for almost all dishes, especially meat and fish.

Flour dishes (baking)

Many tourists have Georgia is associated with barbecue, spicy spices, various sauces, wine. And only when you get here, you understand - real queen country is rightfully bakery. Delicious and fragrant khachapuri, hearty bread, pies with a variety of fillings ... All this becomes integral part Georgia, winning the worldwide love of travelers.


As one Georgian told us, a family of 4 people can eat 5 or even 6 such shotis puri (bread) per day.

Most Popular flour dishes:

  • Shotis puri(bread) - very tasty, eaten quickly and imperceptibly. Sold in the form of a long flat cake with a round "pancake" in the center. It is baked in special large outdoor ovens called tone. The most appetizing in the form of heat with the addition of cheese.
  • Mchadi- small unleavened cakes made from cornmeal. The locals love to eat them with cheese.
  • Imeritinsky khachapuri- a round pancake with cheese inside.
  • Megrelian khachapuri- differs from Imeritinsky by the presence of cheese on top of the cake.
  • Adjarian khachapuri- the most beautiful and appetizing. Served in the form of an open boat, with cheese, egg and a piece of butter inside.
  • Khachapuri on a spit- khachapuri with cheese, which is cooked and served on a skewer.
  • Royal khachapuri- a huge khachapuri with cheese, not only inside, but also outside.
  • Penovani- the most popular type of khachapuri. It looks and tastes like a cheese puff.
  • Achma- hearty meal. In fact - the same puff, but made from boiled layers of dough, which are smeared with butter and cheese.
  • Lobiani- baked bean pie. Usually quite spicy.
  • Kubdari- meat pie, with the addition of hot spices.
  • Gurian pies- an unusual dish resembling a bagel. An egg and cheese are placed inside.

Read our separate article.

Cheese

Cheese in the country quite a bit of, and the most varied. All of them differ in taste, texture and cooking process. To the most popular worth considering:

  • Imeretinsky- it is customary to cook khachapuri from it. Delicious on its own or in a variety of dishes. Refers to slightly salted species.
  • Suluguni- salty cheese, which is considered pickled. It has a few eyes and an elastic consistency.
  • Nadugi — curd with an incredibly delicate creamy taste. Often served in a thin suluguni envelope.

Dessert

How not to remember Georgian desserts? Even those who are not very fond of sweets will find here something to pamper and surprise themselves.

  • churchkhela- strung on a thread walnuts or hazelnuts, generously doused with a mixture cooked from grapes, sugar, wheat and corn flour. There are different kind and colors depending on the grape variety. Always a very tasty, sweet and unusual dessert.
  • Gozinaki(kozinaki) - pieces of walnuts fried in honey.
  • Pelamushi- prepared from grape juice and corn flour. Serve chilled and sprinkled with nuts.
  • Baklava- a complex and painstaking dessert. Prepared from thin layers of dough, which are smeared with sweet syrup and nuts.
  • Nazuki- big delicious bread with honey and raisins.
  • Tklapi- sweet and sour dessert, in fact - marshmallow, which is dried in the sun.

If you are afraid to go to because of the specific sharpness and spice of the dishes, we assure you: here you can find perfectly normal food(In extreme cases, make your own). In addition, cafes and restaurants often listen to the wishes of customers, make food less spicy or do not throw any seasonings. In popular tourist places, they obviously cook what travelers are more accustomed to ( without spiciness and fat). By the way, a huge amount of greenery in almost any dish - this is the norm for Georgia.

Trying all the national dishes of the country, at one time visiting it, is quite difficult and almost unrealistic. Don't order too many dishes if there are only two of you. After all, portions in Georgia are really huge.

We advise you to pay attention, first of all, on flour. Of the brightest that we tried, we will separately highlight adjarian khachapuri. It's easy and delicious can serve as breakfast for two. Worth the pleasure 6 lari GEORGIAN LAR RATE:
6 lari = 1.99 euros;
6 lari = 2.28 dollars;
6 lari = 151.32 rubles;
6 lari = 63.84 hryvnia;
6 lari = 5.1 Belarusian rubles.
. We tried the most delicious Adjarian khachapuri in Batumi, in the restaurants "Retro" and "Cerodena".


And this is how the most expensive kebab in Georgia looked like for us. Not only did he have to wait a very long time, he was also tough and burnt.

If you came to Georgia to enjoy local barbecue you will most likely be upset. Due to the fact that meat is usually not pre-soaked, it turns out dry and a little hard.

We tried many different kebabs, and concluded for ourselves - the most delicious turned out to be pork from an Adjarian cafe next to. Portion cost 8 lari GEORGIAN LAR RATE:
8 lari = 2.65 euros;
8 lari = 3.04 dollars;
8 lari = 201.76 rubles;
8 lari = 85.12 hryvnia;
8 lari = 6.8 Belarusian rubles.
Rates and prices may not be accurate.. If you don’t have the opportunity or desire to go on an excursion, try pork kebab in Batumi at the Sachashnike restaurant or in Tbilisi at the Mravalzhamieri restaurant.

Of the soups, the most delicious was chicken(chihirtma). At first, however, it was a little strange and unusual to eat soup without vegetables. The most delicious chikhirtma was served in 5 lari GEORGIAN LAR RATE:
5 lari = 1.66 euros;
5 lari = 1.9 dollars;
5 lari = 126.1 rubles;
5 lari = 53.2 hryvnia;
5 lari = 4.25 Belarusian rubles.
Rates and prices may not be accurate.. Huge portion enough for two. It is best to try chikhirtma in the Tbilisi restaurants "Mravalzhamieri" or "Maspindzelo", and in Batumi in the restaurant "Bremen".

Khinkali frankly speaking to us didn't like. Either we didn’t eat them there (not in the “khinkal houses”), or this dish simply wasn’t ours. By the way, despite the fact that khinkali are considered large dumplings, in any cafe or restaurant you can choose them with: vegetable, cheese, cottage cheese, potato, etc. fillings. Their cost starts from 0.45 GEL GEORGIAN LAR RATE:
0.45 lari = 0.15 euro;
0.45 lari = 0.17 dollars;
0.45 lari = 11.35 rubles;
0.45 lari = 4.79 hryvnia;
0.45 lari = 0.38 Belarusian rubles.
Rates and prices may not be accurate. per piece, but less than 5 orders are usually not accepted. If you want to try really tasty khinkali - go to. Almost the only place where we ate normal meat khinkali is the village of Pasanauri.

But what we really liked was this ojahuri. We ordered it often and in different places. He was almost everywhere perfectly delicious, with juicy pieces of meat. Serving prices start at 7 lari GEORGIAN LAR RATE:
7 lari = 2.32 euros;
7 lari = 2.66 dollars;
7 lari = 176.54 rubles;
7 lari = 74.48 hryvnia;
7 lari = 5.95 Belarusian rubles.
Rates and prices may not be accurate..

Imeretian cheese, as we noticed, are very fond of not only tourists, but also the Georgians themselves. We recommend that you try it too. Personally, we took this cheese and it turned out to be quite salty. As the owner of the apartment in which we lived later said, in fact, it can be different. We treated ourselves to almost unsalted Imereti cheese at her place.

We definitely recommend trying churchkhela(from 2 lari GEORGIAN LAR RATE:
2 lari = 0.66 euros;
2 lari = 0.76 dollars;
2 lari = 50.44 rubles;
2 lari = 21.28 hryvnia;
2 lari = 1.7 Belarusian rubles.
Rates and prices may not be accurate.). This unusual delicacy is absolutely does not look like it to something that can sometimes be found on the shelves of stores in post-Soviet countries. Churchkhela in Georgia popular dessert

In general, over the past trips I have accumulated a lot of delicious photos! I thought, such goodness should not disappear ... Absolutely all the dishes from the list, where there is a photo, were subjected to my personal tasting. No rewriting from Wikipedia in the style of "just to write, but more." If there is no photo, then this is the goal for my next trip. This dish will not be on the menu above either - it is more convenient to use the article to identify dishes by name.

Georgian cuisine dishes from dough

Khachapuri Imeretian

Flatbread or cheese pie. Dough, dough and more dough. Have you returned from Georgia? - Throw away the scales.

Imeretian Khachapuri

Megrelian Khachapuri

It differs from the Imeretian one by the presence of cheese on top. The rest is exactly the same. We do not buy scales.

Megrelian Khachapuri

Cheese and butter patty with scrambled eggs in the middle. Beautiful and appetizing! For its characteristic elongated shape, it is often called a "boat". One such projectile - and you are neutralized until the evening.

Adjarian khachapuri peeled

Relatively recently (at least they say so) a new variation of the traditional Adjarian khachapuri, the so-called. peeled khachapuri in Adjarian style. All the pulp on the sides (the one that is inside) is completely cleaned out. Eating such khachapuri can only be content with a crispy crust. Here, nutritionists can breathe a sigh of relief (after all, they know that fresh soft dough is pretty bad for digestion). Friends, do not overeat!

Adjarian khachapuri peeled

Lobiani

Pie stuffed with boiled beans. In the photo, the version in the "puff version".

Layered lobiani in

Meat pie with hot Georgian spices. Made in Svaneti.

Svan corn cake with cheese: corn flour and fresh suluguni cheese fried together.

Chvishtari at Malat Cafe in Mestia, Svaneti

Khachapuri made from thin layers of boiled dough. A kind of Georgian lasagna. The main principle of preparation is unsweetened dough and salty cheese.

In Tbilisi

Cornbread. Only and everything. Pretty fresh for my taste.

Mchadi at Maspijelo restaurant in Tbilisi

Nazuki

Sweet "buns" (see the size) from the village of Surami (which is on the road from Tbilisi to Kutaisi). Real science can only be obtained here. The recipe is passed down from generation to generation.

Nazuki

  • Penovani- puff khachapuri;
  • Guruli- Gurian khachapuri from the Guria region, respectively. Baked in the shape of a crescent. Chopped boiled egg is added to the cheese filling;
  • Rachuli- khachapuri from the Racha region. Has a square shape. Topped with egg yolk;
  • Chahrakini- pie with beet tops and cheese;
  • gomi- corn porridge. Salt and spices are not seasoned. Served with cheese or satsivi sauce;
  • Elardji- if you add cheese to gomi, you get elarji.

cold dishes

An appetizer of vegetables and herbs mixed with nuts. Often the dish comes as an assortment of vegetables such as spinach, beets and eggplant. One serving is enough for a company of two or three people.

Pkhali at Khinkali House restaurant in Tbilisi

The Georgian name is "nigvziani badrijani". Badrijani in Georgian means eggplant. Main ingredients: eggplant, walnut, vegetable oil, garlic and spices.

Pickles. Served as an assortment. Perhaps, from all the variety it is worth highlighting the so-called. jonjoli (a plant from the Red Book) - pickled flowers of a shrub (or small tree) of the same name and green pepper. The latter, of course, is sharp.

Mtsnili at Khinkali House restaurant in Tbilisi

Bean dish. Served in a clay pot both hot and cold. In addition to beans, this dish also includes dry red pepper and herbs.

Lobio at Laila restaurant in Mestia, Svaneti

Suluguni

Cow cheese. The taste is quite salty and therefore it is better to combine it with something more insipid.

Sulguni cheese

Matsoni

Fermented milk product from milk (cow, sheep or goat) with the use of a special starter culture. I would call matsoni a full-fledged Georgian yogurt. Although it happens that they drink it.

Matsoni

  • Chogi- vegetable snack of baked beets, onions and dried dogwood (such a berry);
  • Gebzhalia- fresh mint, matsoni, khacho cottage cheese and chinti cheese;
  • Mzhaveuli- pickled Georgian pickle;
  • Imeretinsky cheese- a young cheese named after the region of the same name in Georgia. One of the most common lightly salted cheeses is the basis for most khachapuri;
  • Nadugi- creamy curd cheese, tender and tasty;
  • Gooda- spicy mutton (sheep) cheese.

First meal

Beef meat soup with rice, tomato and spices on a special sour base of dried tkemali plums. A distinctive feature is the density characteristic of this dish. Moderately spicy.

Kharcho at the Maspijelo restaurant in Tbilisi

Chikhirtma

Chicken soup with flour, eggs and coriander. It is usually cooked in poultry broth, sometimes lamb. A distinctive feature is the complete absence of vegetables. Not spicy.

Chikhirtma at Shavi Lomi restaurant in Tbilisi

Soup with beef broth. Rich broth, which is obtained by boiling beef on the bones with the addition of carrots, onions, garlic and herbs. Being a broth, it goes well with bread.

Tatariakhni from beef

Matsoni soup with mint

Soup with the addition of potatoes (or rice) with traditional Georgian spices.

Matsoni soup with mint

  • Khashi- offal soup, cooked for a long time. Traditionally eaten in the morning on a hangover;
  • Shechamandy- vegetarian soups. There are both lactic or fruit-sour, and nut-based;
  • Ostry- like stri (second dish), only soup.

Second courses of Georgian cuisine

Georgian version of dumplings. Traditionally, they eat with their hands, while biting should be so as not to spill a drop of wonderful meat juice. Principle of action: took a bite, drank juice, ate the rest. The filling can be very diverse: from meat to vegetable. Cheap and tasty.

Meat on a spit, barbecue. Barbecue in Georgia is not marinated, and therefore it may seem a bit dry to many. In principle, in most cases it is so. But, mtsvadi in the photo was juicy.

Mtsvadi in one of the cafes in Ushguli, Svaneti

Pot-roasted pork with potatoes, onions and spices. I recommend trying it at the Maspingelo restaurant in Tbilisi, where this very photo was taken. To say it's delicious is an understatement! Portions should be enough for two.

Ojakhuri at Maspijelo restaurant in Tbilisi

An exceptionally Adjarian dish - you can try it in the restaurants of Batumi. In terms of composition, these are veal, mushrooms, onions, sour cream, cilantro and the hops-suneli seasoning, popular in Georgian cuisine. Served in a clay pot. A portion can be ordered for two.

Kaisa in Tavaduri restaurant in Batumi

A dish of young lamb or calf meat cooked in wine with lots of herbs and tkemali (wild plum). In the photo, the author's performance in the restaurant "Litera" in the Tbilisi House of Writers.

Chakapuli at Litera Restaurant

Kababi

Kababi is the same Turkish kebab, only in Georgian. Elongated cutlets sprinkled with onion and sumac (such a spice), wrapped in flat pita bread (or without it).

Kababi at Kakhelebi Restaurant

Vegetable sauté in the Georgian manner. The dish itself can be added to the Caucasian cuisine as a whole. Specifically, in Georgia, it is prepared from eggplant, tomatoes and sweet peppers with the addition of onions, garlic, cilantro and basil. When recommending dishes of Georgian cuisine to friends, I always mention my Batumi ajapsandali as one of the most delicious dishes that I had a chance to try in Georgia.

Ajapsandali in Batumi Cafe Gardens

Borano Kobuleti

Suluguni cheese fried in butter, complete with cornmeal and egg. It is better to order for breakfast - very high in calories. But, you can freeze your worm almost until the evening.

Borano Kobuleti

Megrelian kharcho is made from veal, walnuts and tomato paste with dry white wine. As seasonings are: cilantro, young coriander, saffron and suneli hops. Not to be confused with kharcho soup - these are two completely different dishes. They have only one thing in common: Megrelian kharcho and kharcho soup - those dishes of Georgian cuisine that you should definitely try at least once.

Megrelian Kharcho at Sazandari in Batumi

Mashed potatoes with Imeretian cheese. They are also called "elarji in Svan style" (elarji is such an independent dish). Prepared mainly in the Georgian region of Svaneti. By the way, it is better to season Georgian dishes in this region with Svan salt. That's more interesting.

A dish of veal or beef stewed in tomatoes. Moderately sharp. Served in earthenware. Ostry is the second name of the same dish. I personally did not manage to identify any significant differences in the recipe, and most importantly, the taste when tasting both. Maybe you know? - write, plz, in the comments.

A chicken dish stewed with tomatoes, onions, herbs and wine. The latter is hardly noticeable, if not completely absent.

Lamb dish with vegetables, potatoes, all kinds of herbs and spices traditional for Georgia. Reminds vegetable stew. Traditionally cooked in clay pots.

Minced meat with rice and herbs wrapped in grape leaves. Served with garlic sauce (matsoni is a fermented milk product similar to yogurt or curdled milk).

Roast veal liver (heart or kidney) with herbs, Georgian spices and garlic. Translated into Georgian, jigari means "innards". In general, an amateur dish, although quite tasty (if you know how to cook it, of course).

Kupaty

Georgian sausages. First boiled, and then fried in a pan or charcoal.

Kupaty

  • Muzhuzhy- Georgian jelly based on pork;
  • Satsivi- one of the most difficult in terms of cooking dishes of Georgian cuisine. A poultry dish (mainly chicken) combined with chopped walnuts, sauce and seasonings. Do not try to order it in restaurants - real satsivi is cooked for at least 3 hours. Served cold.

    • Georgian lavash. The dough contains only water, flour, salt and no yeast. Like shoti, it is baked in a clay oven at high temperatures, which makes it so soft and airy. Hello Dietitians!

    Madauri at Sazandari restaurant in Batumi

    Sauces

    Nut sauce with spices. I can say that in my personal rating sauces bazhe rightfully occupies a leading position and has not yet lost it to anyone. If it is cooked correctly, then the pleasure is guaranteed. Airy, vaguely reminiscent of artichoke cream soup.

    Tkemali (wild plum) gravy with spices, garlic and herbs. It goes well with fish, meat, poultry, side dishes of potatoes and pasta.

    Churchkhela in the Walmart supermarket in Batumi

    Homemade churchkhela in Kakheti

    Grape juice boiled with cornmeal. Served chilled in the form of jelly.

    Pelamushi at Cafe Gardens in Batumi

    Homemade pelamushi

    • Gozinaki- Dessert made from walnuts with honey.

    Epilogue

    It is highly recommended to check the degree of satiety after each meal eaten. "How?" - you ask. Well, for example, you can turn on this track * and try to dance to the beat. Weak? But Georgians can... You can get master classes directly in Georgia.

    P.S.

    Friends, if you know any dishes of Georgian cuisine that are not on this list, please write their names in the comments below. I will add them to my dictionary and make beautiful photo in one of the restaurants in Georgia. Why in Georgia? Yes, because as soon as Georgia has the most correct portions... 😉

    Friends! Thank you for reading to the end. From me a bonus for showing interest, from you - registration via the link. So we say thank you to each other.

    Copyright © Sergey Prokhorov

100 recipes of Georgian dishes

Easy Khachapuri recipe with step by step photos. Very simple and delicious! In this version, you will learn how to cook khachapuri without baking, but simply frying in a pan.

Shakarlama with almonds is a very tasty traditional oriental biscuit with nuts. In many eastern countries, shakarlama is loved by everyone - from young to old. I recommend you try it too!

To make Georgian lobio even tastier, you should add meat! For dinner or lunch, this hot dish is just right. We look at this simple recipe for lobio from beans with meat - we delight our loved ones.

Salad "Georgian"

Want to make a savory, spicy and light salad? Then I bring to your attention the branded salad "Georgian".

A very healthy and hearty dish from Georgian cuisine - a great option for lunch or dinner. Your attention - classic recipe red lobio.

Fans of Georgian cuisine and not only will appreciate this simple Georgian ajapsandali recipe - an insanely delicious, but low-calorie vegetable dish!

Fans of Caucasian cuisine and outings will definitely like the Georgian chicken barbecue recipe. The skewers according to this recipe are simply amazingly juicy. I recommend!

A classic of Georgian cuisine - Adjarian khachapuri. Cooking this delicious dish at home is not so easy, but my recipe will help you successfully complete this task.

Cooking Georgian kebab at home is very simple. Moreover, you do not even need a large number of ingredients. Everything is very easy and understandable.

The hardest part about making khinkali is making the right dough. I received this khinkali dough recipe from the owner of a khinkali restaurant in St. Petersburg, so you can be sure it will be delicious.

To your attention - a kind of lazy khachapuri. They are called lazy because they are fried in a pan, and therefore - to cook them much faster. However, the taste is amazing.

Lovers of Caucasian cuisine, this Georgian dolma recipe is especially for you. Actually, in Georgia this dish is called "tolma" and not "dolma", but what's the difference - the main thing is that it tastes good!

Georgian cucumbers are an unusual, original and very tasty snack. I don’t know if Georgians really cook cucumbers in this way, but in my recipe book this recipe is called that way.

Georgian tomatoes are relevant on any table, be it a holiday or weekdays. Surprise your friends and loved ones with this simple and insanely delicious snack!

If you want to add variety to your usual dishes, cook Georgian cutlets. The recipe is very simple, but the cutlets will turn out to be unusual, original.

Georgia is a country rich in a wide range of fresh vegetables and greenery. And these are favorable conditions for the preparation of various salads. Cooking Georgian salad with tomatoes - tasty and healthy.

Fans of spicy Caucasian cuisine will surely enjoy a hearty Georgian dish - pork chashushuli. Don't be intimidated by the name, this dish is pretty easy to make.

As you know, adjika is not only red, but also green. It is made from green hot pepper, hence the color. Devilishly spicy and divinely delicious!

Today I will tell you and show you how to cook a wonderful Georgian dish - lobio with lard. Easy to prepare, budget, but very satisfying and tasty.

The Georgian chicken liver recipe will help you prepare a budget, but very tasty dish for a weekday lunch or dinner. The cooking process is very simple, everyone will understand.

My favorite adjika is adjika with nuts. If nuts are not added to this traditional Caucasian seasoning, it does not even deserve the name adjika. Real adjika must be with nuts.

Anyone who has been to the Caucasus must have heard of such a wonderful thing as Svan salt. This seasoning with a unique smell and taste is actively used in Caucasian cuisine. We make Svan salt at home!

Satsivi is a traditional Georgian dish. A sauce that goes well with meat and fish dishes. I will tell you the chicken satsivi recipe.

Cooking adjika from tomatoes is very simple. This appetizer will delight lovers of spicy. According to the classic recipe, adjika is prepared without tomatoes, but we are breaking traditions and will prepare our own version!

For those who don't know, badagi is a pressed and condensed grape juice used in Georgian cuisine to make a range of sweets and desserts. I tell you how to make badagi.

Delicious summer snack: eggplant with herbs. When we rest in the country, we constantly do this. The recipe is very simple and modest, but the appetizer turns out - great.

Georgians taught me how to cook this spicy tomato sauce. The sauce is fantastically tasty, words simply cannot convey. It needs to be tried. So, I'm sharing the recipe with you!

Traditionally, the dish of Georgian cuisine chakhokhbili is prepared from a different bird, but today the recipes for chakhokhbili from chicken are the most popular. I show how the dish is prepared by real Georgians.

Another delicious appetizer of Georgian origin is satsivi with cauliflower. The recipe is quite simple, but the appetizer turns out to be fantastically tasty.

One of the best Georgian dishes is spinach pkhali. Actually, phali (or fkhali, as some say) can be made not only from spinach, but today I will give a recipe for this particular version of the dish.

One of the most delicious Caucasian dishes is beef khashlama. In fact, this is a tricky way to boil beef meat. Do everything strictly according to the recipe - and you will be delighted with the result.

A simple recipe for green tomato salad will help you answer the question of what to cook with this delicious unusual vegetable. Georgian traditional cuisine recipe.

Eggplants are incredibly popular in Georgia, and therefore it is not surprising that eggplant caviar is also made there. To your attention - a family recipe for eggplant caviar in Georgian from my Georgian friend Teimuraz.

The recipe for a traditional Georgian dish, lobio with adjika, was kindly suggested to me by my good friend Teimuraz, a native of the glorious city of Kutaisi. The thing turns out incredibly tasty - I recommend.

The secret of making khachapuri is good cheese and the right dough. Where to buy cheese - look for yourself, but I'll tell you the right recipe for khachapuri dough.

This delicious dessert surely tried everything. I will tell and show you how to make walnut gozinaki at home with just three ingredients: nuts, honey and sugar.

Churchkhela is a traditional oriental sweet, originally from Georgia. It is made from grape juice and hazelnuts or walnuts. Starch and cornmeal are added to thicken.

All lovers of Georgian cuisine should definitely try eggplant satsivi. This - cold snack from eggplants with a spicy paste, which is called satsivi. I recommend to try.

Bean soup is very tasty and nutritious. Try the Georgian version of this dish.

Do you love lavash as much as I do? If yes, then you will certainly be delighted with the news that delicious pita bread can be cooked in a bread machine!

Chanakhi is a traditional Georgian dish of young lamb and vegetables baked in a pot. Like all Georgian cuisine, chanakhi has an incredible aroma and a pleasant homemade taste.

If in half an hour you expect guests, and there is absolutely no time to cook something delicious, then quick khachapuri will undoubtedly come to the rescue and pleasantly surprise your guests.

The recipe for making pkhali from beans will appeal to all lovers of original, but affordable and quick-to-cook dishes. In addition, natural ingredients will add beauty and health to you.

You can cook barbecue in Georgian traditionally with tomatoes, or you can make a more original version. I highly recommend you try the Georgian barbecue with eggplant. Here is the prescription!

Red beans cooked in a pot have an unsurpassed taste and aroma. I advise you to cook this dish, since the recipe is crazy simple.

No matter how good the summer is, all the same, all the tomatoes do not have time to grow and ripen. Therefore, they need to be saved, that is, preserved. Georgian green tomatoes - a great recipe!

Your attention is an original, but affordable dish of Georgian cuisine, which is perfect for any side dish, but tasty on its own. Budget friendly but very tasty.

The combination of ingredients in this Georgian dish may seem strange and unusual to you, but believe me, you have never tried such an amazing chicken, incredibly tender and fragrant.

Juicy, tasty and very tomato Georgian scrambled eggs will be an excellent breakfast. This dish can rather be called seasonal, since only this fragrant delicacy is obtained from fresh vegetables.

Georgian beef kharcho is a hearty and fragrant meat soup. It is quite easy to prepare it. When preparing kharcho, we will use a lot of greens, hot peppers, tomatoes and rice.

If you are not indifferent to the bright and spicy Caucasian cuisine, if you love the famous Satsivi sauce, then you will definitely like this simple Georgian fish recipe!

This kharcho soup with tomatoes is a little different from the classic version. There were no plum sauce in stores then, so we cooked kharcho with tomatoes. Sharing the recipe!

I bring to your attention an incredibly tasty, moreover, and diet dish Georgian cuisine - Adjarian meat. Try to cook it at home and enjoy the benefits and taste of this dish.

If you have not tried Georgian meat yet, then you should definitely catch up. The sweetish-creamy taste of the most delicate pork will amaze even the most sophisticated gourmets.

I offer you a recipe for real Georgian kharcho with walnuts. This is such a delicious dish that you will definitely cook kharcho just like that. You can't drag my sons by the ears from this soup. Ready!

An interesting recipe of Georgian cuisine, in which spices play the main role - as in many other local dishes. Adjarian chicken is a great option for any holiday.

The Georgian omelette recipe is simple, but the dish turns out to be very tasty. This is my husband's favorite omelet, he often starts his working day with it.

Tkemali sauce or plum sauce for the winter is an excellent preparation. By the way, you can cook it not only in winter. This oriental sauce is suitable for meat and poultry dishes. Tkemali comes out sweetish-spicy.

Unfortunately, I have not been to Georgia, but I went to a restaurant and there I tried this Georgian bread for the first time. I don’t know how similar it is to the real thing, but in general a very tasty thing!

This salad is not only very tasty, but also incredibly satisfying, so no one will definitely get up from the table hungry. Diversify your holiday with such an unusual Georgian salad!

Today we will prepare a salad from one of the most valuable vegetables that nature has given us - beets. The peculiarity of this recipe is that the beets are prepared in a way invented by the Georgian people.

A national Georgian bean dish that everyone should try at least once. In addition, it can be attributed to lean and vegetarian dishes so it's perfect for everyone.

Tarragon lemonade is my childhood favorite lemonade. It's so great that you don't have to buy it from the store. Tarragon can be very easy and simple to cook at home yourself!

To your attention - a very simple recipe for chakhokhbili in a slow cooker. As it turned out, it is very easy to cook this delicious Georgian dish in a slow cooker, but it turns out surprisingly tasty.

Kharcho in a slow cooker is a fragrant and very nutritious soup. The lamb makes this soup exceptionally delicious. I bring to your attention a simple recipe for kharcho in a slow cooker - even a beginner can master it!

Georgian pork shish kebab - sounds very appetizing, doesn't it? I share the Georgian secrets of cooking barbecue, which will help you prepare a fantastically juicy pork skewers.

Our Russian cuisine is unspeakably rich, there is no doubt about it. But do not forget that not only we know how to cook deliciously (of course, one can argue with this). To your attention - lamb kharcho soup.

Tkemali is a traditional Georgian sauce served with poultry, meat and fish dishes. The recipe for making tkemali sauce according to Georgian traditions is for your attention.

Satsebeli (Georgian საწებელი) is a traditional Georgian sweet and sour sauce made from fruits and nuts. I tell you how to cook satsebeli sauce at home.

The recipe for the popular Georgian soup Kharcho. Every self-respecting home cook should know how to cook Kharcho soup.

No, friends, we are not turning into a culinary site. The thing is that when talking about Georgia, it is simply impossible to bypass the topic of food or touch it superficially: the food here is so amazing that it is worth coming here just to eat.

This is another article about Georgian cuisine, this time - as many as 30 dishes that you must try. Read, take note and be sure to come try.

1. Puri

No wonder they say that bread is the head of everything. Georgian cuisine begins with bread, bread is special here and is one of the main components of the diet. Puri is the most recognizable pastry in Georgia due to its shape - this bread cannot be confused with anything.

Georgians bake bread in traditional clay ovens called tone. The fire burns at the bottom of the oven and heats its walls, on which the Georgian baker “slaps” the cakes so that they are attached and baked in a vertical state.

2. Khachapuri

Georgian cheese bread or tortilla with cheese is another important part of Georgian cuisine. There are several versions of khachapuri preparation, which depend on the region. Everything you need to try:

Imeretinsky - round with cheese inside.

Megrelian - similar to Imeretian, but contains cheese and butter not only inside, but also outside.

Adjarian - boat-shaped khachapuri containing cheese, egg and butter.

Khachapuri on a skewer - cheese and dough are wound on a skewer and cooked on a barbecue.

3. Science

- This is Georgian spicy bread, which can be tasted far from everywhere. It is also baked in tone, but is interesting in that it has the aroma of cloves, cinnamon and contains raisins. This pastry is typical for the city of Surami. There are many small roadside bakeries where you can buy science hot right out of the oven.

4. Chvishtari

Chvishtari are Georgian cornbread. They come from Svaneti. Inside chvishtari - cheese, served with sauce.

5. Suluguni

Georgian cheese similar in texture to mozzarella. It is salty, viscous, divided into "strings". It is eaten just like that or added to various dishes (for example, khachapuri).

6. Nadugi

This is an original Georgian appetizer, consisting of fresh cottage cheese with a delicate creamy taste, wrapped in thin suluguni cheese.

7. Jonjoli

A traditional Georgian appetizer, plain in appearance, but very interesting in taste. These are pickled flowers. Slightly reminiscent of sauerkraut and salted olives.

8. Salad

The word "salad" in the menu of Georgian cafes often refers to a salad of cucumbers and tomatoes. Additional ingredients and dressing may vary by establishment. The photo shows a salad of cucumbers and tomatoes with onions and walnuts. It also turns out very tasty with Kakhetian oil.

9. Georgian chicken salad

Another salad that often appears on the menu of most establishments is listed as qatmis salati. It is a simple chicken salad with onions, mayonnaise and spices.

10. Olivier or Russian potato salad

Olivier is considered a traditional dish of Russian cuisine here. This salad is quite popular, it is served almost everywhere. But this is not quite familiar to us Olivier. Here it is cooked without sausage. And often confused with vinaigrette - ask the waiter what exactly is called Olivier in the institution.

11. Badrijani

One of the most favorite snacks of tourists is eggplant rolls. The filling can be very varied, but always contains cheese and walnuts.

12. Phali

Pkhali is an original appetizer in the form of flatbreads, the main ingredient can be almost any vegetable or herb, the most popular are beets and spinach. It is served as a side dish for meat dishes, as an independent dish, as an appetizer.

13. Dolma

This is an appetizer in the form of a rice-meat mass wrapped in a cabbage or grape leaf. In Georgia, it is traditionally served with yoghurt garlic sauce. Strictly speaking, this is a dish of Armenian cuisine, but in Georgia they love dolma and know how to cook it.

14. Khinkali

This is boiled meat in dough, reminiscent of dumplings. You need to eat only with your hands, holding them by the ponytails. In each region, they are prepared differently and with different fillings. In Tbilisi, we recommend trying the city recipe with meat and herbs. If you are traveling along the Georgian military road, stop in the village of Pasanauri. It is considered the birthplace of khinkali and here they are excellent.

15. Chikhirtma

Unusual chicken soup, which includes meat, herbs, egg, flour and vinegar. From the habit it may seem a little sour due to vinegar, but in general the taste of the broth is rich and harmonious. If you went too far with wine yesterday, chikhirtma will be your salvation.

16. Mtsvadi

Served with plum sauce tkemali or tomato satsebeli. As a rule, the meat is cooked without marinade at all, but generously flavored with onions and pomegranate seeds.

17. Fried potatoes

A classic side dish that can be ordered everywhere is fried potatoes served with tkemali sauce.

18. Lobio

A dish of beans with onions and herbs. Depending on the institution, it may differ slightly both in composition and in consistency. Served most often in a small clay pot. Try drowning a pod of hot pepper in a pot and popping lobio along with mchadi (corn tortilla).

19. Chashushuli

A traditional Georgian dish is veal stewed with onions and peppers.

20. Chakapuli

Again, meat stewed with herbs and spices. Lamb is used as meat, sour plums, cilantro, tarragon, white wine are used as additives.

21. Kharcho

Traditional Georgian first course with beef, can be served with or without rice. There are also vegetarian versions of kharcho with eggplant, zucchini, walnuts. Be careful - kharcho is always a very spicy dish.

22. Trout in pomegranate sauce

Trout is fried whole until crispy, served in sweet or salty pomegranate sauce.

23. Matsoni

This is Georgian yogurt. It has a pleasant delicate taste, served with room temperature. Also widely used in sauces and dressings.

24. Churchkhela

This is a dessert in the form of a string of nuts in thick caramelized grape syrup. It is sold on every corner, but do not buy churchkhela on the street - there it has dried up, absorbed all the delights of road dust. Buy in stores. The correct churchkhela is not hard, but stretchy, like nougat.

25. Chiri

Chiri is dried persimmon. Such a delicacy can be found in the same shops where they sell churchkhela. Sliced ​​persimmons are strung on threads and hung until completely dry for several weeks.

26. Borjomi

This is a popular mineral water not only in Georgia, but also far beyond its borders, which is extracted from the source of the same name. You can buy it in any store and cafe, as well as drink directly from the source if you find yourself in Borjomi.

27. Lemonade

If Georgians do not drink Borjomi, wine or beer, then they drink lemonade. There are many variations of lemonade here, it can be different in taste and color.

28. Waters of Lagidze

This is sparkling water with syrups that awakens warm nostalgia in tourists. There are many flavors: cherry, cream, lemon, pear, tarragon, grapes, vanilla and even chocolate.

29. Traditional wine

Namely, made in kvevri (large clay jugs buried in the ground) according to traditional recipe as the ancestors did eight thousand years ago. You will not taste such wine in any other country in the world, so take a moment - taste Georgian wines and take them home.

30. Chacha

Traditional grape vodka, which is made from the remains of wine materials. Try chacha if you like hard liquor. The main thing is to calculate your strength and do not interfere with other alcohol.

This list is far from complete, there are many more delicious dishes in Georgian cuisine. When you find yourself in Georgia, eat everything and more - it is better to gain a couple of extra pounds than to regret the missed opportunity to know one of the most amazing cuisines in the world.

By Katherine Belarmino and Romeo Belarmino.

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Georgian cuisine is multifaceted and varied. This is an ideal country for every lover of gastronomic masterpieces. Local culinary specialists surprise not only with delicious pastries and excellent cheeses, which are served with rich, strong chacha and wines. National Georgian meat dishes are also crowning. Who hasn't heard about Georgian shish kebab, tobacco chicken or tender satsivi? Who at least once has not tried khinkali melting on the lips? Any type of meat, be it pork, a young calf, fresh lamb or poultry, when combined with vegetables, dough or side dishes, Georgians turn it into a real delicacy.

Meat delicacies

Being in the country on business or as a traveler, be sure to look into local cafes, try Georgian cuisine, so that you like it, upon returning, repeat at home. Before placing an order, look through the photos of the offers in the menu to know exactly what awaits you.

Soups

First of all, pay attention to hot soups. Dinner "first", "second" and "third" are accustomed not only to Russia. Filled with plenty of meat and powdered with spices and spices, they do not at all resemble our light chicken broths. Almost always, one plate of thick and viscous liquid can be completely saturated. A few of them:

  • - has existed for many years, and therefore it has been modified more than once, supplemented with various herbs and spices. You can cook it in Georgian, Megrelian style, but in any version, three ingredients remain unchanged - beef, walnuts and tklapi, in other words, sweet and sour tkemali plum puree formed into pita bread and dried. The latter is often replaced with pomegranate juice, tomato paste or fresh cherry plum. Incredible aroma, sharpness and hints of bitterness, give the soup chopped greens and an abundance of garlic. It always turns out hearty, with a high content of grounds.
  • The basis is a fatty beef leg broth with garlic, which is boiled for 8-10 hours. As a result, it looks like our jelly, but it is consumed hot. The recipe does not contain any greens or vegetables, so cooks sometimes crush the broth with chopped dill. He is famous for his useful properties: strengthens bones and joints, adds vitality and effectively saves from a hangover, so it is customary to use it in the morning, for breakfast.
  • - a thick, pasty soup made from tender chicken breast or turkey meat. Its consistency is created by a certain amount of corn flour, and the spicy aroma is created by greens, a high content of spices and eggs. The latter must be skillfully added to the composition in such a way that they do not curl up, but completely dissolve. To create an unusual aftertaste and slight sourness, you can drop a couple of drops of lemon and pomegranate juice into the soup.

Main dishes

If you are not a fan of liquid hot food, there are many others in the cookbook of Georgian national recipes using meat or poultry. delicious snacks and nutritious foods.

  • - These are local dumplings, where the meat is originally wrapped in dough in the form of a small bag. Usually, beef or lamb combined with cilantro, bitter onion and garlic is used as a filling. They eat such a treat exclusively with their hands, first biting the shell to drink the delicious meat juice, and then everything else. The upper ponytail of Georgians is considered tasteless and thrown away.
  • - one of the most delicious meat delicacies in the country. These are pieces of chicken, generously seasoned with nut sauce, to which ground spices are added: cloves, cinnamon, coriander and chopped fresh herbs. The sauce is cooked for a long time, spices and chopped nuts are boiled until a creamy consistency is formed, and only at the end they throw poultry and pieces of onion into it.
  • Mtsvadi is the Georgian name for our classic barbecue. If you are expecting to smell the pleasant aroma of roasted meat or bite into a ready-made piece of meat soaked in smoke and incredibly soft, you are in for a real disappointment. Georgians have a slightly different attitude to the dish, the preparation of which we consider a whole ritual. It is much better to try mtsvadi in a Georgian restaurant in Russia - there they will make it more tender, well-soaked and more familiar in taste.
  • - easy to implement, roast lamb, which in the process of stewing is saturated with the smell and taste of eggplant, fresh tomatoes, sweet peppers, onions and carrots. This dish is usually served in clay pots, generously sprinkled with herbs and bay leaves.
  • - Georgian meat dish of young lamb. The peak of its preparation falls on the time when not quite ripe fruits of tkemali hang on the trees. It is in their pulp and pomace from tarragon and sweet onion that fresh lamb is stewed, combined with vegetables, cilantro, parsley, finely chopped garlic and hot pepper. The classic cooking recipe also includes a spoonful of dry white wine, which makes chakapuli even more tender and gives a slight bitterness and sourness.
  • Ojakhuri is another masterpiece on the table of Georgian traditional cuisine. In translation, “ojahi” means family, which means that the dish is ideal for a delicious family dinner. These are pieces of meat (pork or beef), cooked in the form of a roast with potatoes, richly crushed with spices and spices. Coriander, savory, suneli hops, garlic, cilantro seeds, juicy dill leaves make its taste unique, the smell intoxicating, and appearance- appetizing.
  • or ostri - a dish of Caucasian cuisine, which in Georgian means "stew". It is based on the pulp of a pig or cow, sometimes it is replaced with chicken, as well as mushrooms, beans and other vegetables. This is an easy and quick way to feed your household deliciously and satisfyingly. Its classic serving in the restaurants of the country is carried out in kets. Usually, no side dish is provided for the treat.
  • Yakhni is a Georgian beef meat dish. It will require beef breast, chopped into small pieces and boiled in a thick sauce of walnuts and seasonings. In appearance, it resembles a thickened soup, something between a broth and a sautéed vegetable. On the territory of Adjara, the dish is called a wedding dish and is cooked in huge portions in boilers. It is a tangy and juicy treat that is best enjoyed with a piece of fresh pita bread or a slice of freshly baked bread. It is eaten hot and fresh.
  • - one of the most famous recipes of Georgian cuisine, which has been popular in all corners of our planet for many decades. It is easy to repeat at home using instructions with photos or video recipes. This is a chicken fried under pressure with pepper in a special frying pan, strewn with spices and spices. Garlic sauce or melted butter are considered the best additions for her. In Imereti, it is served with pureed blackberries mixed with garlic and cilantro.
  • also sometimes called "tobacco chicken", but it is prepared a little differently. This happens in several stages. First, it is cut along the breast, marinated with salt and pepper, fried on low fire, and then baked in the oven, generously doused with a milk sauce obtained from full-fat sour cream and 33 percent cream with plenty of cilantro. Thanks to the last component, the meat is tender and soft, fragrant and original in taste.
  • Dolma is the Georgian analogue of our cabbage rolls, with the difference that instead of a simple cabbage wrap, lamb is wrapped in grape leaves, which give a pleasant sourness. The recipe allows you to mix minced meat for the filling with steamed rice, and then boil the twisted bags in a tomato spicy sauce.