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One cannot think well,
love well, sleep well,
if one has not dined well.
Virginia Woolf
About
Georgian Recipes aims to promote and preserve Georgia’s rich culinary heritage. All of thedishes shown on the website have been prepared by a Georgian cook using traditional recipes andare presented in a step-by-step way so that you too can enjoy authentic Georgian cuisine.Georgian cuisine refers to the cooking styles and dishes with origins in the country of Georgia.Each historical province of Georgia has its own distinct culinary tradition, for exampleMegrelian, Kakhetian, Ajarian and Imeretian cuisines. We post recipes for well known nationaland regional dishes as well as less known traditional dishes and popular everyday family meals.
Food is an integral part of Georgia’s famed hospitality, which is particularly demonstrated infeasts called supra, where a huge assortment of dishes is prepared and always accompanied bylarge amounts of wine, and often lasting for hours.
THE BEST OF GEORGIAN VIEWS
Tusheti National Park
Cascading down the northern edges of the Greater Caucasus Mountains, right on the cusp of Russiaand Chechnya, the Tusheti National Park is the historic home of the eponymous Tush peoples. It’salso breathtaking in the extreme; big on relief and made up largely of soaring peaks andgrass-clad hills. There are few roads in sight, and the villages that can be found nestledamidst the misty mountaintops are historic, brick-built affairs like Dartlo, which can be seenprotruding almost organically from the Georgian lands, encompassed in rural sheep farms (theregion is particularly famous for its wool and cheeses) and swathes of spruce forests to boot.
Borjomi
While Borjomi may still be best known as the source of its namesake mineral water – a salty,uber-frizzante concoction that was beloved by Georgia’s onetime Soviet masters – the city oftoday has plenty more to offer than just its sulphuric, volcanic springs. For one, the settingis magnificent, with the town plugged neatly between the ridges of the Borjomi Gorge. Thenthere’s the elegant faces of Russian imperial architecture, painted in pretty yellows an ochresand abutting neatly up to the fountains and grassy lawns of the city park. What’s more, themysterious Green Monastery lurks just on the edge of town, encompassed by primeval forests andoozing with dark tales of monkish massacres from the Middle Ages.
Gudauri
Set more than 2,000 meters above the low valleys that carve their way through the heart of theGreater Caucasus range on the edge of northern Georgia, Gudauri has risen and risen in recentyears to establish itself as the country’s prime winter sports destination and also a finealternative to the bustling ski fields of the Alps. Skiers and boarders here enjoy a relativelysnow-sure set of pistes that range from 22 kilometers of blue beginner runs to a welcome 10kilometers of challenging black runs. What’s more, the season runs well into April and newinvestments mean the lifts are all speedy Doppelmayr ones. The resort is also hailed as one ofthe world centres for Heliskiing – if that’s your sort of thing!
Lake Ritsa
First-time travelers to Georgia could be forgiven for thinking that the shimmering waters ofLake Ritsa, set deep in a valley of the Caucasus Mountains and surrounded by verdant dashes ofbuxus and Nordman firs, had been plucked straight from the Austrian Alps or the Rockies ofBritish Columbia. But no, this picture-perfect alpine retreat between the mountains of Abkhazia(a separatist section of the country that buts up to the Black Sea in the north-west) really isin Georgia. The lake and the surrounding forests are great for hikers looking to delve into oneof the less-trodden natural reaches here, while boating and wild swimming in the icy waters arealso favourite pastimes.
Tbilisi
The great up-and-coming capital of this up-and-coming country, Tbilisi is the nerve centre ofGeorgia’s drive towards modernity. It’s also a town steeped in history, making it a great placeto explore the republic’s fine balance of the old and the new. The city sprawls out along theridges that bubble about the banks of the Mtkvari River. The district of Old Tbilisi forms itsheart; a medley of mysterious Byzantine churches, timber balconies and the occasional piece ofstriking modern art (check out Sioni Street). Above, draped over the hills, the mightyprecipices, cathedral tops and bulwarks of Narikala stand firm, while well-to-do Vake districtbabbles with public fountains and pretty parks.
Some facts you
didn’t know about Georgia
Georgian recipes
Chakhokhbili used to be made from pheasant. Although the name of pheasant (Khokhobi) still remains in the name of the dish, modern recipe includes chicken meat. Cut the chicken into 5-7cm (2-3 inch) pieces and place it in the large bowl. Cut the onions into small pieces and add place them in the bowl. Boil the chicken and onions without water on the low heat. When the chicken is cooked, add coriander, cut garlic, and peeled and cut tomatoes. Continue to cook the dish for 10-12 minutes. Add salt and pepper.
Cut eggplants into cubes and salt them. In 15 minutes squeeze them in hands, so that the liquid is pressed out. Add onion cut into medium pieces, cut garlic, potatoes cut into cubes, and bell pepper cut into circles. Place all these ingredients into bowl, add corn oil and cut greens. Heat it on the low temperature until the potato is ready. Add peeled and cut tomatoes and keep the bowl on the heat for 5 more minutes. Add salt and pepper.nd peeled and cut tomatoes. Continue to cook the dish for 10-12 minutes. Add salt and pepper.
Boil together 1 kg (2-2.5 lbs) of spinach, 100 gr of coriander and 200 gr of green onions, drain the water and cool down the mass. Then divide into small portions and drain it once again. Add walnuts, garlic, and coriander. Mix with spinach mass and ground through the meat grinder. The mass should be mixed once again with salt, vinegar and black pepper to taste. Spinach, as well as eggplant with walnuts is better to prepare one day ahead.
Mix egg, matsoni, butter, a pinch of salt and soda in a large bowl. Pour a couple of drops of vinegar on the soda before adding it to the bowl. Add all-purpose flour and mix the dough. It should be soft and stretchy. Cover the bowl with a plastic food wrap and leave it for 1.5-2 hours. Afterwards, mix the dough again and separate it into 4 equal pieces (if your pen is smaller than average, you might need to make 5 pieces). Grate the cheese and separate into 4 equal pieces. Roll the dough in the shape of a circle with the height not more than 1 cm (0.4 inches). Put one piece of cheese in the center of the circle and gently link the edges of the circle together on the top, so that in the end you get a ball with the cheese inside. Afterwards, gently roll the ball to receive a circle not larger than the pen size. It is than ready to be fried. Add some more flour before putting Kachapuri on the pen. Make sure the pen is hot. You can melt some butter (around 1 teaspoon) before frying each Khachapuri.
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