Georgian cuisine and traditional dishes

Georgian cuisine

Georgian cuisine, with its diversity, well reflects the traditions of the country and the cultural differentiation of the regions. The history of the development of dishes depended on the food resources available in the concrete region. Traditional recipes and cooking techniques are mostly kept in families. With generally accepted variations, you can try it in any restaurant in Georgia. Here are the 10 most popular traditional Georgian food recipes with their cooking methods.


Georgian cuisine - Chakapuli recipe - All Travel GeorgiaIf your visit to Georgia coincided with the spring period, there awaits you true gastronomic bliss. Here in Georgia, spring smells of Chakaful. In any family, in the center of the Easter table, there necessary will be a big portion of Chakaful. To be clear, this dish has no religious significance, but according to tradition, on this day, every family prepares Chakaful from seasonal fresh herbs.

A unique feature of the dish is its appetizing aroma. No one knows exactly who first thought of marrying tarragon, mutton, Tkemali and wine. But it is clear that this is a characteristic feature of Eastern Georgia – concretely of the Kakheti region.

What do you need to make real Chakapuli?  Traditionally lamb, but more often it is made from veal because many do not like the specific smell and taste of lamb. Also fresh tkemali, white Kakhetian wine and herbs, lots of herbs.


  • Lamb or veal – 1 kg
  • Coriander – 80 g
  • Parsley – 70 g
  • Green onion – 150 g
  • Tarragon – 200 g
  • New Tkemali(green)- 200 g
  • White dry wine – 350 ml
  • Green pepper – 15 g
  • Salt to taste

Cooking method:

Press the meat into medium pieces and divide it into four parts. Coarsely chop cilantro, parsley, green onion and tarragon, mix and also divide into four parts. Put the meat in one layer in a saucepan and add the pre-chopped herbs, fresh Tkemali and garlic; Then add the meat layer and the herbs again. Repeat this several times. Finally, add the chopped peppers, pour the wine and add enough water to cover the meat slightly. Boil the dish at a low temperature. After boiling, stir and add salt to taste. When the meat becomes soft, Chakafuli is ready.


Khachapuri georgian cuisine - All Travel GeorgiaKhachapuri could win the heart of any gourmet. Khachapuri of different variations is prepared in all regions of Georgia. It is delicious everywhere, in any form. The traditional one is called Imeretian, Megrelian is with double cheese, Adjarian in the shape of a boat, Gurulian is in the shape of a crescent and boiled eggs are with cheese inside. The type of khachapuri is also Achma, which reminds us of Italian lasagna.

The principle of khachapuri is simple, it is cheese baked in dough. But this combination can be with herbs or potatoes (Khabizgina). The technology of dough preparation also differs according to the taste, it is made from milk, as well as water, greens or layered dough. As for cheese, Khachapuri is made from Georgian fresh cheese, which can be replaced with other European cheeses, such as mozzarella or feta.


  • Flour – 500 g;
  • Cheese – 1 kg.
  • Butter – 100 g;
  • Salt – 0.5 t/sp;
  • Sugar – 0.5 t/sp;
  • Eggs – 2 pcs;
  • Milk or water – 200 ml;
  • Dry yeast – 15 g;

Cooking method:

Dissolve yeast and sugar in water or milk. Add flour and softened butter. Knead the dough and leave it for 2 hours. In the meantime, grate the cheese and mix with 1 egg. Divide the dough into 2 parts, roll out and place the cheese, gather asides to close it from above and roll it. Remember that Khachapuri is better if the dough is thin and the cheese is a lot :).Baking can be done both on a pan and in a baking oven at 200 degrees for 10-15 minutes. After baking, you can spread butter on top. Enjoy!


Georgian supra starts with an assortment of Pkhali and only then it is filled with hot dishes. There are many variations of Pkhali, it is made from spinach as well as red beet leaves, raw beans, cabbage, eggplant, carrots, red bulgarian and even pumpkin.  In a word, this Georgian starter will suit any taste. The classic of this assortment is spinach Pkhali, which is not only useful but also very tasty.


  • Spinach – 500 g
  • Onion – 200 g
  • Walnuts – 100 g
  • Garlic – 2 cloves
  • Coriander – 12 branches
  • Parsley – 3 branches
  • Green chili pepper – 1 piece
  • Wine vinegar – 20 ml
  • Salt – to taste
  • Pomegranate – by taste

Cooking method:

Boil the spinach for 7-10 minutes. Transfer to a colander, when drained and cooled, squeeze again by hand. Onion, walnuts, cilantro, parsley, and hot chili pepper put in a meat grinder. finally, add the crushed spinach, and mix this mass well. To taste add vinegar and salt. Sprinkle pomegranate seeds on top.


Satsivi-georgian-food-recipe-All-Travel-GeorgiaSatsivi is one of the main attributes of the Georgian New Year’s feast. The recipe has been passed down through generations in many families and it may say that each family has its own little secret of proper cooking. This dish contains a lot of spices and it is often compared to Indian Curry.  But it is a fact that the roots of the dish are in western Georgia.

Traditionally, it is prepared from turkeys, but mainly from curcumin, so since it is available at a price and even if it is prepared well, it preserves its taste quality.


  • Medium-sized turkey or chicken
  • Walnut – 800 gr.
  • Onions – 400 gr.
  • Foreign seasoning – 1 tablespoon
  • yellow flower – 2 tablespoons
  • Carnation – 1 tablespoon
  • Coriander – 1/2 tablespoon
  • Garlic – 2 cloves
  • Lemon juice
  • Salt and pepper to taste

Cooking method:

First, boil and then fry the chicken in the oven. Remove the fat from the bullion and braise the finely chopped onion in it. Finely chop the walnuts in a meat grinder, mix the spices and stir by hand until the fat comes out. Put the fat in a separate bowl. Mix braised onion with walnut mass, add a little broth and blend for a few minutes.

Then add the remaining broth to the pan, stirring slowly, remembering that the juice of Satsivi should not come out thin. Put sliced ​​chicken in a saucepan, add salt and pepper to taste and cook for 5 minutes. When the dish cools, mix with lemon juice. Satsivi is eaten cold and that is why it is called “Satsivi” (tsivi means “cold” in Georgia). You can add walnut oil on top of the dish for more aesthetics.


Khinkali-georgian-food-recipe-All-Travel-GeorgiaKhinkali is a business card of Georgian cuisine. It is said that the first khinkali was boiled in the family of the Pshav-Khevsureti region. Today, two types of khinkali are distinguished: traditional mountainous Khinkali(“Mtiuluri”) and the second, urban. Mtiuluri is made from lamb, which, in accordance with tradition, is minced by hand. The form is also small აnd has a Small so-called “Bubbles”.

The traditional method brought to the city from the mountains has undergone a great transformation in the hands of local cooks. With much more herbs, increased in size, the lamb was replaced with beef and pork, which are processed not with a dagger, but in a meat grinder. Either way, khinkali is flawless both in the mountains and in the lowlands and should be tasted while you are alive :). You will find a dish like this in many other national cuisines, but the uniqueness of Khinkali is in its special broth. Even preparation and eating require knowledge and experience.


  • Flour – 1 kg
  • Beef – 500 gr
  • Pork – 500 gr
  • Onions – 5 pieces
  • Garlic – 6 cloves
  • Salt – 2 spoons
  • Water – 800 ml
  • Coriander
  • Black ground pepper
  • Cumin – 1/2 teaspoon

Cooking method:

Knead the dough first: Slowly add salt and water to the sifted bread flour. The dough should be tight, but elastic. It is advisable to refrigerate for 1 hour. Put the beef and pork in a meat grinder for stuffing. Then add the onion, garlic and coriander. To the resulting mass add ground pepper, cumin and boiling cold water.

Roll the dough to medium heat and cut it on the stake with the help of cups. Then roll each of them thinly and arrange the meat mass on top. Cover each one by hand with folds in the shape of a Khinkali. Put them in boiling salted water. And mix thoroughly so that they do not stick to the bottom of the pan. Will be ready in 10-15 minutes on average. You can add ground black pepper before eating if you wish. Serve by hand, stirring so that the broth does not spill.


Gebzhalia-georgian-food-recipe-All-Travel-Georgia.It is known that Megrelian cuisine is distinguished by its culinary masterpieces. One of such proud dishes for Georgians is Gebzhalia. It would not be an exaggeration to say that dairy products and mint are completely ingeniously combined. The combination of soft cheese and spicy mint complement each other so harmoniously that it can be a real discovery for gourmets.


  • Fresh Sulguni or Mozzarella – 1 kg
  • Mint – 1 medium bunch
  • Green chili peppers –  1 peace

Cooking method:

First, chop the mint and green chili pepper in a blender, and add salt to taste. Boil water or milk in a saucepan. In Samegrelo, Gebzhalia is obviously made from fresh Sulguni, but if you can not get an excellent alternative, mozzarella.

Cut the cheese into medium pieces and put it in boiling water. Stir slowly, the cheese should stretch and become a uniform melted mass. Take it out of the water and put it on a wet board. Flatting out and put on top with the blended mint mass, then roll it like a rolling pin and cut it into large slices. Now it’s ready for tasting.


If you visit hospitable Kakheti, the owner will surely cook Khashlama for your charm. At first glance, this dish may seem like boiled beef, but it is enough to touch a piece of meat to immediately feel that Kakheti has its own meat processing technology.

The thing is, Khashlama is made by boiling different parts of cattle in a large pot. You will not get the same delicious with 1 or 2 kilograms of meat. In the past, the Kakhetians prepared Khashlama for a ritual feast and cooked a very large amount of beef, containing both bones and bits of fat.  Lots of meat and even more time, because only after cooking for a very long time open the taste of what is called Khashlama.


  • Beef –  more than 3 kg
  • Large head of onion
  • Garlic – 5 cloves
  • Black pepper grains – 20 gr
  • Bay leaf – 3 peace
  • Salt
  • Herbs

Cooking method:

Put the sliced ​​beef in cold water, when it boils, change the water and continue boiling. Add bay leaf, onion, garlic and black pepper grains. Continue boiling at low temperature. After 2-3 hours, the meat will emit a delicious smell, check the tenderness of the meat. If it is too soft, then it is ready. Kakhetians have such an expression: meat must melt. Try to bring it to this state. After removing them from the plate, toss the herbs on top.


Shkmeruli-Georgian-food-recipe-All-Travel-GeorgiaShkmeruli is a dish from the village “Shkmeri” in the Racha region. I am sure you have heard a lot about this beautiful part of Georgia, and gourmets will also make many discoveries. This is more for lovers of gastronomic exotics, as the combination of milk and garlic may be unacceptable to many people.  bute you be sure that Shkmeruli can really dispel this myth.


  • Chicken – 1 medium size
  • Milk – 400 ml
  • Garlic – 1 peace
  • Butter – 2 spoon
  • Salt to taste

Cooking method:

Brush the whole chicken with fat and salt, and fry. Then cut into pieces and put into the form of a refractory kiln (in Georgia, the so-called “ketsi” is made of clay). Meanwhile, boil the milk, crush the garlic and mix with the milk along with the salt and chicken fat left in the pan. Pour all this over the chicken pieces and bake in the oven for 10-15 minutes. Shkmeruli can be served hot.