Georgian Cuisine


Georgian cuisine is a delicious mix of fresh ingredients, elaborate recipes, a great variety of fruit and vegetables and, of course, great cooks! Each part of Georgia has its specialities, but certain traditional dishes are prepared all over the country. Georgians like their meals hot and spicy. Most dishes are cooked with walnut, garlic and lots of herbs. Jams and sauces are made from almost every fruit. An excellent site for recipes is About Georgia. Some illustrated guides are also shown below

Here are a few of the typical traditional dishes


Khachapuri - cheese baked in pastry. Depending on the cheese and the region, there are three different types of Khachapuri - Imeruli, Acharuli and Achma
(two popular types of Khachapuri)

See recipe and step by step instructions at

Pkhali - a spinach or beetroot paste with garlic and walnuts.
Lobio - green or red beans with herbs and spices and sometimes with walnuts.
Khinkali - dumplings with minced beef or pork. The recipe and illustrated step by step instructions for this delicious dish can be found

Satsivi - turkey or chicken served in a walnut and garlic sauce.(left)

Mtsvadi - a kebab of lamb, beef, beef, pork or goat (right) Mtsvadi is a great Georgian delicacy. The meat is barbequed on fire of vine branches, served with red and white wines and “Chacha” the Goergian vodka

Churchkhela - a Georgian sweet made of nuts threaded together and coated in grape juice and flour.(left)


Tkemali - wild plum sauce (above right) and old fashioned Plum labels (centre and bottom)
Georgian Bread -(Deda's Puri or mother's bread) being cooked in a traditional "Toné" oven.
Tabaka - pressed fried chicken. The backbone is removed and the chicken is flattened under a weight so that it browns cooks quickly and evenly in a frying pan. Often served with Tkemali, a sour prune sauce.
Gozinakh - a delicious Georgian sweet made into ball or diamond shapes. It consists simply of chopped nuts, honey and sugar. In the centre is the Armenian dish Khalva, made from toasted walnuts coated in custard.