10 Georgian Recipes you might want to try at home

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10 Georgian Recipes you might want to try at home

Georgian food is as welcoming as its people. The Country of Georgia has made a name for its wine, but its cuisine is still underrated, though the word is spreading. Its dishes happily embrace flavors that originated in other countries; especially Greece, Turkey, and Iran when it was known as Persia because many of its favorite dishes have quite a history

There is warmth in Georgian food, and that is most welcome on a winter’s day, yet equally appetizing during other months of the year. Local markets offer a great range of fresh products, and there are regional variations that visitors to Georgia will see as they travel around the Country.

Some of the most famous dishes are seasonal, and others are prepared for specific festivals. If, as a traveler in Georgia, you get an invitation to watch particular meals being prepared, accept the invitation. Several are reasonably simple to prepare and are worth learning to make for family and friends when you get back home.

Khachapuri (Georgian Cheese Bread)

Khachapuri is something that is regularly eaten at breakfast time in Georgia. However, it is also an excellent side dish with other meals during the day and night. The flavor comes from the cheese and often the dish is cooked with an egg placed on the top of the bread as it is cooking in an oven rather than when it is fried. Another variation is to use up to four different Georgian cheeses which adds even further to the flavor of the dish.

The recipe below is the one where the bread mixture is just fried. If you prefer to use the oven, turn up the edges of the dough so that the egg you place on top cannot run out. You would bake the dough for 15 minutes in a hot oven, then take it out, add the egg and cook for a further 5 minutes.

Here is the version that you simply shape and fry.

  • 1 Egg
  • 250 gr (0.5 lbs.) of Yoghurt
  • 100 gr (3 oz) of Unsalted Butter
  • A teaspoon of Baking Soda
  • A Pinch of Salt
  • A Few Drops of Vinegar
  • 1 Tablespoon of Olive Oil
  • 1 Kilo (2.25 lbs.) White Cheese (the first choice should be Georgian Imeruli Cheese)
  • Cup of Flour
Khachapuri (Georgian Cheese Bread)

Take a large bowl and add the egg, yogurt, butter, and salt. Pour the drops of vinegar into the soda and place that in the bowl. After mixing these ingredients together add the flour and mix to develop a soft dough that will stretch. Leave the dough for up to two hours then divide it into four. Roll out each into a circular shape.

After grating the cheese, also divide that into four. Add the cheese to each of the circular shapes and gather the edges of the circle together to create balls with cheese inside. Those balls should then be rolled out to make circles once again before you fry them


  • A Medium Chicken
  • 3 Onions
  • 3 Tomatoes
  • 3 Cloves of Garlic
  • 200 gr (7 oz.) Coriander

The traditional recipe used pheasant, and the Georgian word for pheasant is still in the name; Khokhobi. These days, most people use chicken, cut into pieces. Put those pieces into a bowl, adding the onion which has been cut into small pieces. Slowly boil those ingredients without adding water. Once, the meat is cooked, add the coriander, garlic and the tomatoes which have also been cut into small pieces.

The dish needs another 15 minutes of slow cooking with salt and pepper added to taste.


Ajapsandali is a dish that is popular throughout Georgia but also Azerbaijan and Armenia. It is similar to ratatouille which western visitors to Georgia may be more familiar with.

  • 1 Kilo (2. 25 lbs.) of Eggplant
  • 1 Onion
  • 3 Cloves of Garlic
  • 3 Potatoes
  • 2 Tomatoes
  • 1 Red Bell Pepper
  • 100 gr (3.5 oz) of Coriander
  • 50 gr (1.75 oz) of Parsley
  • 50 gr (1.7 oz) of Dill
  • 100 gr (3.5oz) of Basil
  • Corn Oil

Cube the eggplants, adding salt, and after 15 minutes, squeeze them to get as much liquid as possible out. Cut up the onions, potatoes, pepper, and garlic before placing them in a bowl with the eggplant.

Next, add the herbs and oil and cook slowly until the potatoes are ready. Finally, add the cut-up tomatoes and salt and pepper to taste. Five more minutes of cooking and the dish is ready


Chakapuli is one of Georgia’s most popular stews. While the lamb is used in this recipe, other meats can be used, including veal.

  • 1 Kilo (2.25 lbs.) of Lamb including the Bones
  • 100 gr (3 oz) of Green Onion
  • 150 gr (4-5 oz) of Green Garlic
  • 100 gr (3 oz) of Cilantro
  • 100 gr (3 oz) of Parsley
  • 100 gr (3 oz) of Dill
  • 350-400 gr (12-14 oz) of Tarragon
  • A Little White Wine
  • 8-10 Green Plums

Springtime is when you will be offered  Chakapuli is regularly eaten in Georgia at that time because that is the season when green plums are available. Put the lamb into a pot together with the other ingredients, excluding the plums. If you like, you might do a layer of meat, with a layer of the herbs/spices/vegetables, then a further layer of lamb.

Cover the pot and slowly cook the lamb until it is ready. The final thing is to add the plums which are cut into pieces, and a little dry white wine. Boil for just a few minutes then serve.

Eggplant with Walnuts

  • 1 Kilo (2.25 lbs.) of Eggplant
  • 200 gr (7 oz) of Walnuts
  • 2 Onions
  • 5-6 cloves of Garlic
  • 200 gr (7 oz) of Coriander
  • 200 gr (7 oz) of Basil
  • 1 Teaspoon of Dill
  • 2 Teaspoons of Vinegar
  • A little Parsley
Eggplants with Walnuts

Wash the eggplants and cut them into lengths of similar size. Fry them and then allow them to cool. Chop and braise the onions. Mix the remaining ingredients, add the onions, and add the vinegar. Place the mixture on either side of the eggplant strips.


  • Chicken cut into pieces
  • 2 Tablespoons of Vegetable Oil
  • 2 Tablespoons of Butter
  • 8-10 cloves of Garlic
  • A Cup of Whole Milk
  • Salt and Pepper to taste

Shkmeruli is a dish cooked in a Ketsi, a traditional Georgian red clay pot, and is eaten throughout the Country of Georgia. It is a chicken dish cooked in milk and garlic, and its simplicity makes it a great choice to try for your first adventure into Georgian cooking.

Heat a hot oven up to 400C in preparation for the dish. Clean the chicken pieces then coat them with a little oil before seasoning with salt and pepper. Add oil to a skillet and brown the chicken pieces on all sides before putting them in a roasting dish to cook for around half an hour.

Allow the chicken to rest out of the oven while you prepare the garlic, forming a paste from the cloves. That paste and a little butter should be heated in a saucepan, stirring continually so that the mixture is smooth. Add the milk and boil ready to for the liquid to be poured over the chicken pieces. The chicken pieces are placed in the Ketsi with the liquid then poured over. It just needs a few minutes in the hot oven and the meal is ready. If you are back home and do not have a Ketsi, don’t worry, you can use one of your usual baking dishes.

Chikhirtma (Chicken Soup)

  • 1 Medium Chicken
  • 2 Tablespoons of Flour
  • 1 Onion
  • 100 gr (3 oz) of Coriander
  • 2 Eggs
  • 1 Tablespoon of Vinegar
  • Salt to taste
Chikhirtma (Chicken Soup)

You begin by boiling the chicken and then straining any liquid away. The chicken should be shredded ready for its being placed into the broth. You then use some of that liquid once cooled, adding the flour to make a paste. Slice the onion, fry it and add it to the paste. That mixture is then boiled in the remaining liquid with the shredded chicken added for 5 minutes before the addition of coriander. Whisk the eggs, stir them into the broth, finally adding salt and vinegar.

Spinach Pkhali

This dish can be eaten on its own or as a side dish with the main meal.

  • 1 Kilo (2.25 lbs.) of Spinach
  • 100 gr (3 oz) of Coriander
  • 200 gr (7 oz) of Onions
  • 150 gr (4.5 oz) of Walnuts
  • 5 Cloves of Garlic
  • Salt and Pepper to taste.
Spinach Pkhali

Start by boiling together the spinach, coriander, and onions, before draining off the water and leaving it to cool. This should be mixed with the walnuts and garlic with the mixtures then put through a grinder. Add salt and pepper to taste and perhaps a little vinegar.

Pkhali can be served in a single dish, or the mixture can be rolled into small balls.



  • 700 gr (1.5 lbs.) of Ground Beef
  • 700 gr (1.5 lbs.) of Ground Pork
  • 4 Tablespoons of Butter
  • 25 Cups of Water
  • 2 Minced Onions
  • 3 Cloves of Garlic
  • A Small Bunch of Cilantro
  • Half teaspoon of Red Pepper Flakes
  • 1 Teaspoon of Salt

For the Dough

  • 4 Cups of Flour
  • 1 Cup of Warm Water
  • 1 Teaspoon of Salt

Khinkali is stuffed pasta dumplings, and this is among the favorite dishes from the Country of Georgia. They are larger than the Chinese version but very similar in appearance. There are several versions, and you can choose for yourself whether to make the filling from cheese, potato, lamb, pork, beef or mushroom, or a combination of two or more.

Begin by mixing together your chosen ingredients for the filling and put them to one side. Boil some water and add flour and salt and make a dough. You should have created something with the consistency you would expect for a pie crust.

You then roll out the dough, having split what you have into two to make it more manageable. Then cut rounds from the rolled out dough, add some of the fillings and fold so that the filling cannot escape.

Put your dumplings into boiling water, which has been salted and cook for around 7 minutes. They should all have floated to the surface by then. Put them on a plate, sprinkling with pepper and serve.


This is a dish that is regularly found on the table on Christmas Day, but there is no reason why it cannot be eaten at other times of the year in Georgia, and indeed it is. While at Christmas, it is likely that turkey is used, at other times, it is more likely to be chicken. Tsivi means cold in Georgian, so the dish’s name does not relate to the meat. Central to the dish is walnuts with walnut sauce and the meat creating lovely flavors.

  • 1.5 kilo (3.5 lbs.) Whole Chicken (or Turkey)
  • 700 gr (1.5 lbs.) of Walnuts
  • 5 Medium Onions
  • 4 Cloves of Garlic
  • 2 Tablespoons of White Wine Vinegar
  • 1 Tablespoon of Coriander
  • 1 Teaspoon of Blue Fenugreek,
  • 1 Teaspoon of Dried Marigold,
  • 1 Teaspoon of Red Pepper Flakes
  • Half Teaspoon of Cinnamon,
  • 5 Crushed Cloves
  • Salt and Pepper to taste

Put the chicken into a pot with 2 liters of water and cook on medium heat until the chicken is part boiled. Remove the chicken and place it on a roasting tray and roast at 180 C until it is fully cooked.

Cut up the onions and fry them. Grind the walnuts to ensure each piece is fairly small and add the mix to the herbs and spices. Crush the garlic cloves and add before mixing everything together thoroughly. Once you are happy with that, slowly add the liquid, which you originally used to boil the chicken until you have a smooth sauce.

Put the chicken pieces and the sauce into the pot and boil. Remember tsivi means cold in the Georgian language. Right, allow everything to cool down because Satsivi is a dish that is served cold.

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