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Georgian Recipes

20 recipes

Georgian food is built around walnuts, fresh herbs, cheese, bread and wine, and it is cooked to be shared. A feast, called a supra, is led by a toastmaster and covered with many dishes at once: cold plates such as pkhali and eggplant rolls, hot bread, beans, grilled meat, stews and sauces. Cilantro, basil, dill and tarragon are used by the handful, and spice blends such as khmeli suneli bring in coriander, blue fenugreek and marigold. Sour plum and pomegranate give the cooking its sharp edge. Every region has its own taste. Adjara bakes the boat-shaped cheese bread, Imereti and Samegrelo favor cheese and cornmeal, the mountains make dumplings and meat dishes, and Kakheti in the east is wine country, where wine is still aged in buried clay jars. Corn is eaten as mchadi in the west, while wheat bread comes from clay ovens in the east. Sweets are simple and rely on walnuts, honey and grape juice.

Staple ingredients

Appetizers

Soups

Salads

Main Dishes

Side Dishes

Breads

Desserts

Snacks

Sauces, Dips and Condiments

Common questions

What is Georgian food known for?

Khachapuri cheese bread, khinkali dumplings, grilled skewers called mtsvadi, walnut dishes such as pkhali and satsivi, and bean stew with cornmeal bread. Meals are shared and come with plenty of herbs, pickles and wine.

What is a supra?

A supra is the traditional Georgian feast. The table is filled with many dishes at once, and a toastmaster called the tamada leads a series of toasts over several hours. It is as much about company as about food.

Is Georgian food spicy?

Heat is usually mild. Garlic, herbs, walnuts and sour plum carry the flavor, and chili is added with a light hand. Dishes such as kharcho and chakhokhbili have a gentle warmth that you can raise or lower to taste.