100 recipes of Georgian dishes

A simple 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"

Do you want to cook spicy, 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 - the classic recipe for 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 most difficult thing in cooking khinkali is to make 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 herbs. 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.

Recipe chicken liver in Georgian 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. 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.

Very tasty 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.

cook this spicy tomato sauce Georgians taught me. 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 one delicious snack Georgian origin - 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 from 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. Here is a family recipe for you 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 here the right recipe test for khachapuri, I'll tell you.

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

Churchkhela - traditional oriental sweetness, 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 is a cold eggplant appetizer with a savory pasta called Satsivi. I recommend to try.

Bean soup is very tasty and nutritious. Try it Georgian version cooking this dish.

Do you love lavash as much as I do? If yes, then you will certainly rejoice at the news that delicious lavash you can make it in a bread maker!

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 great recipe!

Your attention - the original, but affordable dish Georgian cuisine, which is perfect for any side dish, but delicious 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 Georgian cuisine, in which spices play the main role - as in many other local dishes. Adjarian chicken - 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 for the first time. Georgian bread. 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 like this unusual salad in Georgian!

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 is suitable for absolutely 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 tasty. 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? Sharing Georgian kebab secrets that will help you cook fantastically juicy kebab from pork.

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- 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.

In Georgia, everything is connected with food and a feast - it is almost impossible to return home without gaining a couple of kilograms, because everything is so fresh and tasty!

In this post I will tell you what Georgian cuisine is, and also show the most popular Georgian dishes. I highly recommend trying all this directly in Georgia itself, because national restaurants are not at all the same. After all, the atmosphere itself is important, and the company, of course! Indeed, in Georgia, a feast and friendly communication after it is sacred ;-)

Read also:

The most popular Georgian dishes

In Georgia, there is a legend that when God distributed lands to people, the Georgians drank wine and had a meal all this time. This touched God so much that he gave the Georgians the land he had reserved for himself. And the soil is really fertile and rich in grapes, apples, peaches, apricots, plums, pomegranates, fresh fragrant herbs - all this is the basis of Georgian cuisine.

1. Khachapuri

Probably everyone knows this cake with cheese. Recently, the Georgian authorities filed a patent for khachapuri - this is such an important place in culture! There are many varieties with different recipes: for example, Adjarian khachapuri - in the shape of a boat with the addition of an egg, Imeretian - round, Mengrelian - topped with suluguni cheese, Rachin - made with beans and bacon. Another variety of khachapuri is foaming, only yeast-free puff pastry is used for it.

In general, the “most correct” khachapuri is baked in each region, although the dough is mainly made on yogurt, sometimes yeast is also used.

Adjarian khachapuri - calorie factory

2. Khinkali

Pieces of minced meat in dough (mainly use beef). You need to eat them correctly like this: bite the edge, drink the broth and then eat everything else, leaving the top of the dough half-eaten on the plate. Georgians are offended when you compare khinkali with dumplings, although there is a similar dish in many cultures (for example, poses in Buryatia). A distinctive feature of khinkali is the addition of cilantro, onion and garlic to minced meat.

Source: shankar s./Flickr

3. Wine

Georgian wine is just a song: Kindzmarauli, Tsinandali, Saperavi, Khvanchkara and many others you will surely try during your trip. Most famous Georgian wines are produced in the region in the Alazani Valley. Be sure to visit these places! Ideally, if you get to the grape harvest festival in mid-September - fun is guaranteed.

4. Lobio

Translated from Georgian "lobio" means "beans". Hence the name of the bean pie - lobiani. There are also several variations of this dish, but always include beans, cilantro, a variety of seasonings and tomato puree. In addition, hot pepper, adjika, celery leaves are used.

5. Lobiani

Pie stuffed with boiled beans with Svan salt and cilantro. Very satisfying!

6. Chakhokhbili

Chakhokhbili is a chicken stew. The meat is stewed for a long time, it should literally melt in your mouth. In the process of cooking, tomatoes, adjika, hot peppers, garlic are added. decorate ready meal fresh herbs.

7. Chikhirtma

Pretty easy to make thick chicken soup. The peculiarity is that the chicken and onion are first stewed together - this gives a unique taste to the soup. And at the end, more egg yolks mixed with wine vinegar are added. It is believed that this soup is great for a hangover. In Armenian cuisine, there is also a dish that removes hangover syndrome: called hash.

Source: abugaisky.livejournal.com

8. Phali

Almost all previous Georgian dishes were with meat, but pkhali is suitable for vegetarians. Pkhali is an appetizer in the form of a paste of stewed vegetables, often spinach, green beans, eggplant, beet leaves. Walnuts, garlic and all greens are added to vegetables. And the finished dish is decorated with pomegranate seeds.

Source: salvagekat/Flickr

9. Satsivi

Satsivi is a nutty sauce mostly served with chicken pieces. The nuts are ground and mixed with fresh herbs and spices: cloves, coriander, cinnamon (this gives a special piquancy), boiled for a long time until a creamy mass is formed. At the end, chicken pieces and onions are added to the sauce.

10. Kharcho

Kharcho is a famous Georgian beef or lamb soup. In addition to meat, rice, garlic, tomatoes, suneli hops and other spices are added to the soup, which makes it spicy and satisfying.

Source: Lesya Dolyk/Flickr

11. Chanakhi

Chanakhi is a Georgian lamb roast. In addition to meat, eggplants, onions, carrots, tomatoes, peppers, bay leaves and fresh herbs are added at the end. It is believed that in pots it turns out tastier.

Source: Food & Drink/Flickr

12. Chakapuli

Stewed young meat with the obligatory addition of tkemali, tarragon and vegetables. Basically, this dish is eaten in spring, because just in spring, young tkemali berries and plums ripen, which are distinguished by a sour taste, thanks to which chakapuli also has sourness.

Source: PovarOFF/Flickr

13. Queri

Megrelian variniki - kveri - only inside they have suluguni cheese. Real suluguni is not so easy to get here, so try this dish while you are in Georgia. Served with sour-milk yogurt, and on top you need to put a piece of butter.

14. Ajapsandali

Another vegetarian dish of Georgian cuisine: vegetable stew. Usually it's eggplant. Bell pepper, carrots, tomatoes. Also add cilantro, dill, parsley, garlic and stew in a large cauldron.

Source: www.gastronom.ru

15. Kubdari

Traditional Svan pie with meat. Highlanders know a lot about simple and delicious food, the filling is made from lamb, pork or goat meat with the addition of herbs, garlic, and various spices.

Read also:

16. Mchadi

The hostess of the guest house treated us to Mchadi - a very satisfying thing! This is a thick cake cornmeal and water. They are quite bland in taste, so they are used with satsebeli, tkemali and other Georgian sauces. May be stuffed.

17. Achma

A kind of khachapuri, it is only important that the cheese is salty and the dough is unleavened.

18. Chkmeruli or Chkmer chicken

Pre-fried chicken is seasoned with a sauce of cilantro, garlic and cream and stewed for 10-15 minutes. Served with potatoes or lavash.

19. Sauce Satsebeli

Classic Georgian sauce fresh tomatoes, cilantro, garlic and spices are usually served with mchadi, corn porridge, lavash. You can eat with anything, because tomatoes are a win-win option ;-)

20. Tkemali

Everyone knows Tkemali, since it is sold in our stores. It is mainly made from sour plums, but can be made from gooseberries or currants, which are also quite sour berries. It is believed that the sour taste helps our digestion cope with fatty foods. IN classic version cooking add ombalo (swamp mint), as well as cilantro, garlic, red pepper, coriander.

21. Cheese

Cheese is one of the foundations of Georgian cuisine. Georgians say "If you don't have cheese in your house, then you're dead." Each region of the country has its own types of cheese. The main ones are Suluguni (homeland - Samegrelo), Imeretian (homeland - Imereti), Chogi (Tusheti), Tenili (Samtskhe-Javakheti) and others.

22. Spices

Apart from delicious sauces, in Georgia there are many spices. It is they who give this special taste to Georgian (and Caucasian in general) cuisine.

• Cilantro is in the recipes of almost all Georgian dishes.
• Suneli hops (a mixture of coriander, fennel, basil, cilantro).
• Red Hot Chili Pepper.
• Spicy herbs (basil, tarragon, mint).
• Adjika (mixture: paprika, pepper, tomatoes, salt).
• Svan salt (salt with spices).

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There are many fish dishes in Georgian cuisine, but unfortunately we have heard little about them, much less tried them. What to cook from fish in Georgian read on.

Recipes of Georgian fish dishes

Bozartma from salmon

Ingredients:

• salmon
• onion
• cilantro, parsley, dill and tarragon
• lemon juice
• lemon

Cooking method:

1. Peel and gut the salmon, cut into portions.
2. Cut the onion into rings, mix with chopped cilantro, parsley, dill and tarragon.
3. Place half of the mixture of onions and herbs on the bottom of a large saucepan with a thick bottom, put portions of salmon on top, salt and cover with the remaining onions and herbs.
4. Pour the contents of the pan with water so that it does not completely cover the fish with herbs.
5. Close the lid and put on the smallest fire. Cook fish for about 30-40 minutes.
6. Serve the dish both hot and cold. When serving, sprinkle the fish with lemon juice and garnish with slices of the lemon itself.

Chakhokhbili from red fish

Ingredients:

• 1 kg red fish
• 2 pcs. onion
• 150 ml wine vinegar
• cilantro or dill greens
• 100 ml water

Cooking method:

1. Fillet red fish, cut into cubes and string on wooden skewers. Cook fish on the grill or in the oven.
2. Finely chop the onion, pour over with vinegar and leave to marinate for 20 minutes. Then pour in water and put to stew on medium fire.
3. Fish, you can with skewers, put in a saucepan with onions, salt to taste and season with chopped herbs.
4. Close the saucepan with a lid and heat for about 2-3 minutes. Serve fish with onion sauce.

Recipe Tsotskhali

Ingredients:

• 1 kg tsotskhali - trout variety
• parsley and celery
• 1-2 teeth garlic
• 2 tbsp. l. yogurt
• pepper

Cooking method:

1. Gut the trout and wash. Cut into serving pieces. Place the fish in a large saucepan, season with salt and pepper. Pour in water and boil until tender.
2. Then remove the fish with a slotted spoon from the broth, onto a plate, sprinkle with cold water and cool.
3. Finely chop the greens, then mash into a puree with a mortar.
4. Grind the garlic in a mortar or pass through a press.
5. Mix greens, garlic and matsoni.
6. Spread the sauce over the trout pieces and serve to the table.

Burbot in a pot with vegetables

Ingredients:

• 2 kg burbot
• 2 large carrots
• 0.5 kg cauliflower
• 300 gr. green beans
• 2 pcs. onion
• 0.5 kg spinach
• 2 pcs. red bell pepper
• 100 ml olive oil
• green cilantro, dill and basil
• pepper
• for the sauce: wine vinegar, dry herbs, suneli hops, dried garlic

Cooking method:

1. Cut the burbot into 2 fillets. Salt the fillet, pepper, sprinkle olive oil and leave for 10 minutes. Then fry until tender and remove to a plate.
2. Boil spinach, cabbage, carrots and beans.
3. Grill the peppers, remove the skin and remove the seeds. Cut into straws.
4. Cut all boiled vegetables into equal pieces.
5. Onion cut into 4 parts.
6. Grease the pots with olive oil. Put a layer of vegetables on the bottom of the pots, add salt to taste.
7. Cut the fillet into the required number of pots and put in each serving.
8. Lay the remaining vegetables on top.
9. Put the pots in the refrigerator for 12 hours.
10. Before serving, put the pots in the oven and bake for about 30 minutes. Before serving, pour warm sauce of vinegar, herbs and salt into the pots.

Flounder in wine sauce

Ingredients:

• flounder
• 1 st. table red wine
• 1 st. water
• parsley and cilantro
• onion
• Bay leaf
• 4 things. carnations
• 0.5 st. walnut kernels
• garlic

Cooking method:

1. Gut and clean the flounder, cut into portions. Put the fish in a bowl.
2. Finely chop the greens, cut the onion into cubes. Put onions, herbs, cloves, bay leaves on the fish, pour wine and water. Salt to taste.
3. Simmer the flounder under the lid over low heat for about 20 minutes.
4. Remove the finished flounder and strain the broth. Pour the broth into another saucepan, boil.
5. Crush the nuts with garlic in a mortar and put into the broth. Boil for 1-2 minutes and remove from heat.
6. Serve the flounder, pouring over the sauce and sprinkling with fresh herbs.

cook fish according to Georgian recipes, please your loved ones with delicious dishes and read new articles on What to Cook.ru. Prepare also other dishes, for example, according to the manna recipe or other recipes. It is interesting that manniks can be cooked on kefir and even without the addition of flour!

Good luck and bon appetit!

Always your Alena Tereshina.

Georgian cuisine is something that you need to try more than once. They combine Transcaucasian traditions, customs of the Black Sea and Asia, have a bright taste and appetizing appearance.

Among the main features of Georgian cuisine are:

• Delicious meat without limits. When cooking, they use both pork and lamb, as well as poultry, beef.
• Soups without vegetables. Instead, during cooking, add to the broth a raw egg, spices and flour sauce.
• An abundance of cheese. Each region of Georgia produces separate view cheese.
• Sauces for every taste. They are served with all dishes and are prepared only from fresh products.

In order not to get lost among the huge number of dishes national cuisine Georgia, find out what you should definitely try during your vacation in this country.

meat cuisine

Famous dish of Georgian cuisine. Nutritious and juicy Georgian dumplings are made from pork, beef or veal, less often from lamb. There is also a vegetarian option - they use it for the filling. boiled potatoes, mushrooms and cheese. Trying khinkali in different regions of Georgia is a must, because each region has its own recipe and cooking features.

The traditional list of ingredients for khinkali:

• Wheat flour
• Garlic
• Salt and spices (cilantro, red pepper, ground cumin)

Meat and lard are passed through a meat grinder, finely chopped onions and garlic are added to the minced meat. Then it is poured with a small amount of water, mixed with spices.

To prepare the dough, flour is mixed with water and salt. Then it is rolled out as much as possible, often using special appliances that every Georgian housewife has in the kitchen.

The finished dough is cut into squares and put one on top of the other, each time sprinkling with flour (there should be at least 15 such layers). Minced meat is prepared in advance. It is placed in the center of the square, folding the edges of the dough with an accordion, as tightly as possible. This is the most difficult stage in the preparation of khinkali.

Georgian dumplings are cooked in small batches, 10-15 pieces for 7-10 minutes each. Then carefully take out and serve the dish on the table.

Georgians themselves usually sprinkle khinkali abundantly with black ground pepper, but spiciness is a feature of their cuisine. You don't have to.

Taste juicy meat filling in combination with tender dough justifies all the complexity of cooking.

A popular Georgian dish of meat and vegetables. Traditionally baked in clay pots. It is based on pork or lamb, potatoes, eggplant, onions, tomatoes, beans or peppers are used from vegetables. The recipe necessarily includes tomato juice and adjika, a few cloves of garlic and various spices.

The dish is prepared in a certain sequence, creating each layer with a new ingredient. Meat and vegetables are cut into cubes, greens and garlic are finely chopped. First, onions are poured into the pot, then potatoes, eggplant, herbs, tomatoes, peppers and garlic. Each layer is smeared with adjika and sprinkled with spices.

To make the meat as tender and juicy as possible, it is laid out in pots last.

Next, the dish is poured tomato juice and sent to the oven. During cooking, the ingredients are mixed, creating a unique taste. The dish is hearty and slightly spicy, has a pleasant aftertaste and is suitable for any meal at the Georgian feast.

Satsivi with chicken

The dish gives you the opportunity to enjoy the unique taste of baked poultry with spicy sauce Georgian cuisine from walnuts. Usually the dish is served separately from the side dish, adding a little greenery, eaten with pita bread or flat cakes. The main feature is that satsivi is eaten cold.

How are they prepared?

First, the chicken is boiled. The broth is filtered, left for further dressing of the dish. The chicken is then baked until crispy. The bird is cut into pieces, separating the bones and meat.

To make the sauce, the walnuts are crushed until crumbly. Then they are mixed with spices, stewed onions and chopped cloves. The resulting mixture is poured chicken broth, beat in a blender, add pomegranate juice.

The consistency of the sauce is similar to sour cream.

At the end, the meat is put in a saucepan with sauce and put in the refrigerator.

Vegetarian dishes

Many national dishes of Georgian cuisine consist only of vegetables. The most popular in sunny Georgia are beans, eggplants, tomatoes, mushrooms and onions.

There are many options and features of cooking this dish, depending on the region of the country and the availability necessary products in the owner's kitchen. But traditionally, onion, garlic, cilantro and spices, such as cinnamon, adjika, coriander, are added to beans (the main ingredient).

Before you start cooking, the beans are soaked in cold water for 8-12 hours. Then it is boiled by adding chopped onions. During cooking, the beans become soft and get a savory taste.

Having made the fire a little quieter, the beans in the pan are partially kneaded so that one half of it is in the form of gruel, and the second remains intact. While stirring, sprinkle it with seasonings and salt. After that, the dish is sprinkled with chopped cilantro and chopped garlic. After 15-20 minutes, lobio is removed from the heat and allowed to brew a little.

Useful and unusual dish served with corn porridge, in Georgian it is called "gomi".

Lobio is one of those dishes of Georgian cuisine that you should definitely try.

Georgian soups

The most popular soup from the national dishes of Georgia. Spicy taste and unique spicy aroma will awaken the appetite of even the most demanding gourmet. Perhaps you decide that you have already tried kharcho before and you should not spend money on it on vacation. Nevertheless, this soup is worth trying in Georgia, at least for comparison. Believe me, not everything is so clear.

Real kharcho can only be tasted in Georgia. After all, it is here that tklapi is added to it - plum puree dried in the warm sun. It gives an unusual sourness to the dish, enriching its taste.

Traditionally, kharcho is made from beef. But cooks, both in the country itself and abroad, sometimes use chicken and lamb.

How is the national Georgian soup prepared?

First, the beef brisket is cut and boiled for 1.5-2 hours, while soaking the tklapi. Then rice is cooked in the resulting broth along with beef. Along the way, cut onions and hot peppers, pass nuts through a meat grinder.

After that, pepper, nuts and garlic should be mixed and added to the broth. Pour finely chopped greens there. All these ingredients are sent to the pan with the meat, which is seasoned with the remaining spices and tklapi. After 15 minutes, the kharcho soup is removed from the heat.

Soup, cooked almost without vegetables, this is its peculiarity. This is a fatty beef broth with herbs, spices and, of course, garlic. In many Georgian families this National dish eaten for breakfast, delicious hashi energizes for the whole day. With such a composition - still!

For cooking, use beef legs, cut lengthwise into two parts. For one day they are kept in the kitchen in cold water, after which they are placed in a large pot and boiled without salt, removing the foam as it appears. When the meat is easily separated from the bones, proceed to the next step.

The boiled beef is cut into several pieces, salted, the broth is filtered, returned to a low fire. At this time, the garlic must be crushed, and the greens finely chopped. Then the ingredients are mixed with pieces of pita bread and added to the soup. In a few minutes everyone can enjoy the appetizing national Georgian dish khash.

National desserts

churchkhela

National Georgian delicacy. For the manufacture of this healthy and tasty sweets, they use different types nuts and badagi - special grape juice.

Churchkhela comes in a variety of colors and flavors, as each grape variety has its own characteristics. The delicacy is slightly viscous, pleasantly sweet and very soft.

To prepare this dessert of Georgian cuisine, use:

• Grape juice
• Nuts (hazelnuts, walnuts, almonds)
• Wheat and corn flour

For a few minutes, the nuts are fried in a pan, then left to cool. After cleaning, they are strung on a thick thread and hung in a dry place where there is access to the sun.

To prepare grape jelly for this national delicacy, part of the juice is boiled over a quiet fire. At this time, flour is gradually added to the second (chilled) part, stirring thoroughly, avoiding the appearance of lumps. The resulting mixture is poured into boiling juice and boiled until gruel is formed.

Each thread with nuts is dipped in jelly and hung up. In two days, the delicious Georgian dessert is ready to eat.

Since the dish does not contain sugar and dyes, even small children can try churchkhela in Georgia.

Georgian pastries

Khachapuri

Insanely delicious and very popular cakes with viscous cheese, which have spread far beyond the borders of Georgia. When preparing them, they use a special “young” cheese - Imeretinsky. It differs from all other varieties in its unusual sour, but at the same time delicate taste.

Georgian khachapuri consists of:

• yogurt
• sour cream
• salt and sugar
• butter and soda

Before cooking, the butter is left to melt, and the cheese is left briefly in water to make it less salty. Salt and sugar are added to the matsoni, mixed and melted butter is poured in. Gradually adding flour, knead the dough.

Shredded or grated cheese is put in khachapuri. Also in the recipe you will find sour cream, a little butter and salt. All ingredients are mixed. Cakes are formed from the dough, inside of which they put cheese filling. Then spread in a pan and fry until a crust forms.

Before serving, khachapuri is smeared with butter. They are eaten with the hands, breaking off small pieces from the cake.

You can experience all the features of the amazing taste of khachapuri not only in a cafe, but simply on the streets of sunny Georgia.

And be prepared for the fact that portions in Georgia are very large - almost always it is enough to order one dish for two. So don't try too much in one meal.

Snacks of Georgian cuisine

Vegetables are at the heart of this appetizer. The most popular are pkhali made from mushrooms, beets, spinach and zucchini, green beans and cabbage. The consistency of the appetizer resembles a pate, it takes pride of place on the festive table.

Pkhali is prepared in two stages:

• Vegetables are peeled and stewed until tender. Waiting for them to cool down.
• Pass vegetables through a meat grinder along with the rest of the ingredients: onions, cilantro, garlic, walnuts and spices. They form meatballs, decorate.

Greens or pomegranate are often used to decorate pkhali. Soft and cooling snack goes well with lobio, hot cakes and national Georgian wines.

Sauces

Georgians are masters in making sauces, which are an integral part of Georgian cuisine.

Baje is an incredibly soft, fragrant sauce that soaks meat and fish, greatly enriching their taste. It is made from nuts and served cold.

In Georgia, for the preparation of bage, they use:

• walnuts
• cilantro
• garlic
• hops-suneli
• vinegar
• spices (saffron, pepper)

First, the nuts are crushed to form flour. Then cold boiled water, salt, vinegar and spices are added to them. All ingredients are thoroughly mixed, passed through a blender and put in the refrigerator.

Bazhe is a versatile sauce that is suitable for both vegetables and meat dishes, it gives them a spicy taste and aroma.

National dishes of Georgian cuisine are a real delight for gourmets. Have a delicious trip!

Related posts:

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 original Georgian snack, consisting of fresh cottage cheese with a delicate creamy taste, wrapped in thin cheese suluguni.

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 walnut. 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 here traditional dish Russian cuisine. 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

Phali - original snack in the form of flat cakes, 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 cabbage or grape leaf. In Georgia, it is traditionally served with garlic sauce from matsoni. Strictly speaking, this dish Armenian cuisine, but in Georgia they love dolma and know how to cook.

14. Khinkali

This is boiled meat in dough, reminiscent of dumplings. You need to eat only with your hands, holding them by the ponytails. Each region prepares them 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 at 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 in Georgian cuisine. delicious meals. 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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