Georgian Food: 10 Traditional Dishes & Full Recipes

Ingredients

• 500 g bread flour, plus extra for dusting
• 240–260 ml cool water
• 1 tsp salt
• 350 g beef, finely minced
• 250 g pork, finely minced
• 1 medium onion, very finely chopped
• 220 ml cold water or unsalted stock for the filling
• 1 tsp ground cumin or caraway-style seasoning, depending on regional style
• 1 tsp black pepper
• 1 1/2 tsp salt

Method

1. Mix flour, salt and water into a firm dough; knead until smooth, cover and rest 30 minutes.
2. Mix meats, onion, seasoning and salt. Add cold water gradually until the filling is juicy but cohesive.
3. Roll dough about 2 mm thick, cut 11–12 cm rounds, and place a generous spoonful of filling in the center.
4. Pleat the edge upward around the filling and twist/pinch the top to seal.
5. Boil in well-salted water in batches, stirring gently so dumplings do not stick. Once they float, continue until the dough is cooked and filling reaches a safe temperature.
6. Serve immediately with black pepper. Hold by the top knot and take care with the hot broth inside.

Ingredients

• 500 g bread flour
• 7 g instant yeast
• 1 tsp sugar
• 1 1/2 tsp salt
• 300 ml warm water or milk-water mixture
• 2 tbsp oil or softened butter
• 500 g Imeretian cheese or a low-moisture tangy cheese blend
• 1 egg for the cheese filling, optional by household style
• Butter for finishing

Method

1. Mix flour, yeast, sugar and salt. Add warm liquid and fat; knead into a soft dough and let rise until roughly doubled.
2. Grate or crumble the cheese and mix with egg only if using.
3. Divide dough in two. Flatten each portion, place half the cheese in the center, gather the dough over the filling and seal.
4. Turn seam-side down and gently flatten into a round without tearing the surface.
5. Bake on a preheated tray or stone at high heat until puffed and deeply golden.
6. Brush lightly with butter and rest a few minutes before slicing.

Ingredients

• 450 g bread flour
• 7 g instant yeast
• 1 tsp sugar
• 1 tsp salt
• 270 ml warm water
• 1 tbsp oil
• 450 g mixed Georgian-style cheese or mozzarella/feta-style blend
• 2 eggs
• 30 g butter

Method

1. Knead flour, yeast, sugar, salt, warm water and oil into a smooth dough; let rise until doubled.
2. Divide in two and roll each piece into an oval. Roll the long sides inward to form raised edges, then pinch the ends into a boat shape.
3. Fill the center generously with cheese and bake at very high heat until the crust is browned and the cheese bubbles.
4. Make a small well in each center, add an egg, and return to the oven just until the white begins to set while the yolk stays soft.
5. Add butter and serve immediately. Traditionally the egg and butter are mixed into the hot cheese before tearing off crust pieces to dip.

Ingredients

• 900 g pork neck or shoulder, cut into large cubes
• 2 medium onions, thinly sliced
• 1 1/2 tsp salt
• Black pepper to taste
• 1 tbsp wine vinegar or pomegranate juice, optional for finishing
• Fresh herbs and bread or potatoes for serving

Method

1. Thread pork pieces tightly onto metal skewers. Traditional Georgian mtsvadi is often seasoned simply rather than heavily marinated.
2. Grill over hot charcoal, turning regularly, until well browned outside and safely cooked but still juicy.
3. Season with salt during the final minutes or immediately after grilling.
4. Toss hot meat briefly with sliced onion and a little vinegar or pomegranate juice if desired.
5. Serve immediately with herbs, bread or potatoes.

Ingredients

• 1.2 kg lamb or veal, cut into chunks
• 2 large bunches tarragon
• 1 bunch coriander
• 1 bunch green onion
• 1 small bunch sorrel or other tart greens
• 250 g fresh green tkemali plums, or 150 ml tkemali sauce added later
• 250 ml dry white wine
• 2 green chilies, split
• 4 garlic cloves
• Salt to taste

Method

1. Place meat in a heavy pot and layer over roughly chopped tarragon, coriander, green onion, sorrel, chilies and garlic.
2. Add fresh tkemali plums and wine. Cover tightly.
3. Bring gently to a simmer and cook over low heat without vigorous stirring until the meat is tender and herbs collapse into the sauce.
4. If using bottled tkemali instead of fresh plums, add it during the last 15–20 minutes so acidity stays fresh.
5. Season with salt and serve hot, ideally in spring when tarragon and sour plums are at their best.

Ingredients

• 350 g dried red kidney beans, soaked overnight, or 3 cans drained beans
• 1 large onion, finely chopped
• 3 garlic cloves
• 2 tbsp vegetable oil
• 1 tsp ground coriander seed
• 1/2 tsp blue fenugreek, optional
• 1 small bunch fresh coriander, chopped
• 1 tbsp wine vinegar, to taste
• 1 tsp salt
• Fresh or dried chili, to taste

Method

1. Drain soaked beans, cover with fresh water and simmer until very tender. Reserve some cooking liquid.
2. Cook onion in oil until soft and lightly golden.
3. Crush garlic with coriander seed, fenugreek, salt and chili; stir into the onion.
4. Add beans and enough cooking liquid for a thick stew. Mash some of the beans against the pot while leaving the rest whole.
5. Simmer 10 minutes, then stir in fresh coriander and vinegar. Adjust salt and acidity and serve hot or room temperature.

Ingredients

• 500 g spinach, beet greens or other tender greens
• 180 g walnuts
• 2 garlic cloves
• 1 tsp ground coriander
• 1/2 tsp blue fenugreek
• 2 tbsp wine vinegar or pomegranate juice
• 1 small bunch fresh coriander
• 1/2 tsp salt
• Pomegranate seeds for garnish

Method

1. Blanch the greens briefly, cool immediately, then squeeze out as much water as possible.
2. Finely chop the greens.
3. Process or pound walnuts with garlic, coriander, fenugreek and salt to a coarse paste.
4. Mix walnut paste with greens and vinegar or pomegranate juice. Adjust seasoning and acidity.
5. Shape into small mounds or balls and garnish with pomegranate seeds. Chill briefly before serving.

Ingredients

• 3 medium eggplants
• 180 g walnuts
• 2 garlic cloves
• 1 tsp ground coriander
• 1/2 tsp blue fenugreek
• 2 tbsp wine vinegar
• 2–4 tbsp water
• Salt to taste
• Vegetable oil for frying or brushing
• Pomegranate seeds and fresh coriander to garnish

Method

1. Slice eggplants lengthwise into thin strips. Salt lightly and rest 15 minutes; pat dry.
2. Fry in a shallow layer of oil until tender and browned, or brush with oil and bake until flexible.
3. Blend walnuts, garlic, spices, vinegar, salt and enough water to form a thick spreadable paste.
4. Spread a spoonful of walnut paste over each eggplant strip and roll or fold.
5. Arrange on a plate and garnish with pomegranate seeds and coriander.

Ingredients

• 3 medium eggplants, cubed
• 2 bell peppers, sliced
• 2 medium onions, sliced
• 4 ripe tomatoes, chopped
• 3 garlic cloves
• 2 medium potatoes, optional
• 1 small bunch fresh coriander
• 1 small bunch basil
• 2 tbsp vegetable oil
• Salt and chili to taste

Method

1. Salt eggplant lightly, rest 15 minutes and pat dry if desired.
2. Cook onions in oil until softened. Add eggplant and peppers; cook until beginning to brown.
3. Add potatoes if using, then tomatoes, garlic, salt and chili. Cover and simmer gently until all vegetables are tender.
4. Uncover and reduce excess liquid so the stew is rich rather than watery.
5. Fold in coriander and basil off heat. Rest at least 15 minutes; ajapsandali is excellent warm or at room temperature.

Ingredients

• 400 g walnut halves or hazelnuts
• 1 litre unsweetened grape juice or must
• 100–120 g wheat flour, plus extra if needed
• Thread and a strong needle

Method

1. Thread walnut halves tightly into 20–25 cm strings, leaving thread at the top for hanging.
2. Whisk flour into a small portion of cold grape juice until completely smooth.
3. Heat the remaining juice gently, then whisk in the flour mixture. Simmer, stirring constantly, until thick enough to coat a spoon heavily.
4. Dip each nut string into the thickened grape mixture, lift out and hang until the surface firms. Repeat for a thicker coating.
5. Hang in a dry, well-ventilated place until the coating is set and no longer tacky. Cure longer for the traditional firmer texture.