Recipes from Georgia
Georgian cooking opens around the supra — long-table dinners with toasts, walnuts and pomegranate. Khachapuri straight from a clay oven, khinkali pinched into pleated dumplings, herbs everywhere on the plate.
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Khachapuri
Khachapuri — literally cheese bread — is the national food of Georgia, present at every family table and street stall from Tbilisi to Batumi.
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Lobio
Lobio — the Georgian word for bean — is one of Georgia's oldest and most widely prepared dishes.
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Chakhokhbili
Chakhokhbili is a Georgian braised chicken stew whose name traces back to the word for pheasant — khokhobi — reflecting an era when the dish was made with wild…
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Khinkali
Khinkali are Georgia's national dumplings — large dough pouches filled with minced beef and pork with onion, coriander, and pepper, boiled in water.
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Kharcho
Thick beef and rice soup with walnut paste and sour plum sauce, seasoned with khmeli-suneli.
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Mtsvadi
Simply seasoned pork skewers, grilled over embers, served in lavash with tomatoes and onion.
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Pkhali
Cold spinach and ground walnut paste with garlic, garnished with pomegranate seeds.
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Ajapsandali
Stewed eggplant, peppers and tomatoes, seasoned with khmeli-suneli and fresh herbs.
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Satsivi
Poached chicken coated in a thick walnut and warm-spice sauce, served cold, traditionally for New Year.
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Badrijani Nigvzit
Badrijani nigvzit belongs to the wall of cold appetizers that opens a Georgian supra, the ceremonial feast where dozens of small dishes crowd the table before…
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Churchkhela
Churchkhela has been made in Georgia for centuries, timed to the autumn grape harvest when wine presses leave behind barrels of surplus juice that would…
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Ostri
Ostri means "spicy" in Georgian, and the stew earns the name — it stands out as one of the few dishes in Georgian cuisine built around real heat rather than…
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Shkmeruli
Shkmeruli takes its name from the mountain village of Shkmeri in the Racha region, where it's said a local cook first pan-fried chicken and finished it in a…
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Kubdari
Kubdari comes from Svaneti, the isolated mountain region in Georgia's northwest where villages were historically cut off by snow for much of the year and cooks…
Flavours of Georgia
The cuisine of Georgia is built on hearty root vegetables, soured cream, dill and slow-simmered stews. The 14 recipes gathered on this page lean on those everyday building blocks, so you can bring an authentic taste of Georgia to your own kitchen without hunting down hard-to-find ingredients or specialist equipment. Each one keeps the techniques approachable while staying true to the way the dish is traditionally made.
What you can cook here
Browse dishes such as Khachapuri, Lobio, Chakhokhbili, Khinkali. Each recipe opens with a complete, measured ingredient list, then walks you through the method one clear step at a time, with cooking times and per-serving nutrition so you always know exactly what is on the plate. Whether you want a quick midweek dinner or a dish to linger over at the weekend, there is something here worth cooking next.
Add Georgia to your week
Every recipe here is portioned for a household and slots neatly into a balanced week — light enough for a busy weeknight, generous enough for a relaxed weekend cook-up. Pick a few favourites from Georgia, add them to your free weekly meal plan, and we will fold every ingredient into one organised shopping list so the cooking is the only part left to do.