The Georgian kitchen
Georgian recipes
The dishes you ate in Georgia, written down so you can cook them at home: cheese breads, dumplings, walnut sauces, bean stews and grape sweets. Each recipe shows what to do when on a timeline, which dishes are vegetarian, vegan or fit the Orthodox fast, and the amounts in grams or US cups.
A Georgian tablePhoto: Irma Sharikadze, CC BY-SA 4.0Recipes
Find a Georgian recipe
KubdariPhoto: Georgian Recipes (georgianrecipes.net), CC BY 3.0Kubdari
კუბდარიA home kubdari recipe in the Svan style: beef and pork chopped with a knife, kneaded with onion, garlic and Svan salt, then sealed raw inside a yeast dough and baked until the juices bubble up through the top. Four rounds, each one a meal.
Imeruli KhachapuriPhoto: georgia.travelImeruli Khachapuri
იმერული ხაჭაპურიA home-style imeruli khachapuri recipe: a quick matsoni dough raised with baking soda, a generous filling of Imeretian cheese and a covered frying pan. Two round breads, cut into wedges and ready in about 80 minutes.
SatsiviPhoto: Lesya Dolyk, CC BY-SA 2.0Satsivi
საცივიA satsivi recipe for the dish at the centre of the Georgian New Year table: turkey poached, browned in the oven and left to chill in a thick walnut sauce with garlic, blue fenugreek and dried marigold. Chicken works the same way on an ordinary day.
LobianiPhoto: Eka Samkharadze, CC BY-SA 4.0Lobiani
ლობიანიLobiani is Georgia's round, flat bread with a seasoned bean filling sealed inside. This lobiani recipe wraps soft yeast dough around mashed red kidney beans and golden onion, then bakes it hot and finishes it with butter.
GozinakiPhoto: Georgian Recipes (georgianrecipes.net), CC BY 3.0Gozinaki
გოზინაყიGozinaki is the Georgian New Year sweet: toasted walnuts held together by honey boiled until it sets, rolled flat on a wet board and cut into diamonds. This gozinaki recipe shows how to tell when the honey is ready, the one step that decides how it turns out.
Adjarian KhachapuriPhoto: Bestalex, CC0Adjarian Khachapuri
აჭარული ხაჭაპურიA home khachapuri recipe for the Adjarian cheese boat: soft yeast dough, a bubbling filling of two cheeses, and an egg yolk and butter stirred in at the table.
ChakhokhbiliPhoto: Georgian Recipes at Georgia About, CC BY 3.0Chakhokhbili
ჩახოხბილიThis chakhokhbili recipe is the classic Georgian chicken stew: chicken browned in its own fat in a dry pot, then braised with plenty of onions and ripe tomatoes and finished with garlic and a big handful of fresh herbs.
ChurchkhelaPhoto: Jon Gudorf Photography, CC BY-SA 2.0Churchkhela
ჩურჩხელაThis churchkhela recipe brings Georgia's autumn sweet home: threaded walnuts dipped three times in a thick grape and flour pudding, then hung up to dry for about a week.
KharchoPhoto: EugSan, CC BY-SA 4.0Kharcho
ხარჩოThis kharcho recipe makes the Georgian beef soup most people mean by the name: tender beef, rice and ground walnuts in a thick, tart broth, soured with plum and scented with Georgian spices and fresh coriander.
KhinkaliPhoto: Litterator, CC BY-SA 4.0Khinkali
ხინკალიA home khinkali recipe in the mountain style: beef and pork with onion, pepper and cold water, wrapped in a firm dough and boiled until the filling turns to hot broth inside.
LobioPhoto: Georgian Recipes at Georgia About, CC BY 3.0Lobio
ლობიოA home-style lobio recipe: red kidney beans simmered soft, half crushed and stirred through with golden onion, garlic, fresh coriander and Georgian spices. Vegan, filling and the dish Georgians eat on fasting days.
PkhaliPhoto: Georgian Recipes at Georgia About, CC BY 3.0Pkhali
ფხალიA traditional pkhali recipe: blanched spinach chopped fine and bound with ground walnuts, garlic, herbs and Georgian spices, chilled, then shaped into balls and topped with pomegranate seeds.
ShkmeruliPhoto: Francesc Fort, CC BY-SA 4.0Shkmeruli
შქმერულიThis shkmeruli recipe fries a flattened chicken until the skin is crisp, then bakes the pieces in a garlic and milk sauce, the way it is made in Racha. About an hour from start to table.
How our recipes work
Read a recipe at a glance
A timeline of every step
Bars show what happens when. Solid bars are hands-on work; striped bars are waiting time (dough rising, beans soaking, a pot simmering) when you can get on with the next job. Tell the page when you want to eat and it gives you the clock time to start each step.
Diet labels
Vegetarian No meat or fish. Vegan No meat, fish, dairy, eggs or honey. Lenten Samarkhvo (სამარხვო): fits the Georgian Orthodox fast, with no meat, fish, dairy or eggs. Gluten-free No wheat, barley or rye. Dairy-free No milk, butter, cream or cheese. Georgian menus mark fasting dishes as samarkhvo (სამარხვო): the Orthodox Church fasts on about half the days of the year, so the Georgian kitchen is full of meat-free and dairy-free dishes.
Your kitchen, your units
Change the number of servings and every amount changes with it. Switch between grams and US cups, and oven temperatures are given in °C and °F. Cook mode keeps your screen on while you cook.
Eat it in Georgia
Before you cook, taste it where it comes from
Cook it with a Georgian family
Knead khachapuri dough, pleat khinkali and taste the wine in a family kitchen. We arrange the class, the host and the transport.
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