Georgian fish dish fir. Georgian national cuisine

In general, over the past trips I have accumulated a lot of delicious photos! I thought, why shouldn’t such goodness go to waste... Absolutely all the dishes on the list, where there is a photo, were subjected to my personal tasting. No rewriting from Wikipedia in the style of “just to write, and more.” If there is no photo, then this is the goal for my next trip. This dish will not be on the menu above either - it’s more convenient to use the article to identify dishes by name.

Georgian dishes made from dough

Imeretian Khachapuri

Flatbread or pie with cheese. Dough, dough and more dough. Have you returned from Georgia? - throw away the scales.

Khachapuri in Imeretian style

Khachapuri in Megrelian

It differs from the Imeretian one by the presence of cheese on top. Otherwise exactly the same. We don't buy scales.

Khachapuri in Megrelian

Cheesecake with cheese and butter with a scrambled egg in the middle. Beautiful and delicious! Due to its characteristic elongated shape, it is often called a “boat”. One such shell and you are neutralized until the evening.

Adjarian-style khachapuri peeled

Relatively recently (at least that’s what they say) a new variation of the traditional Adjarian-style khachapuri appeared, the so-called. peeled khachapuri in Adjarian style. All the pulp on the sides (the one that is inside) is completely cleaned out. Anyone who eats such khachapuri can only be content with the crispy crust. Here nutritionists can breathe a sigh of relief (after all, they know what’s fresh soft dough Quite harmful to digestion.) Friends, don't overeat!

Adjarian-style khachapuri peeled

Lobiani

Pie filled with boiled beans. The photo shows the “puff” version.

Layered lobiani in

Meat pie with spicy Georgian seasonings. Made in Svaneti.

Svanskaya corn tortilla with cheese: cornmeal and fresh cheese Suluguni.

Chvishtari at Malat cafe in Mestia, Svaneti

Khachapuri made from thin layers of boiled dough. A kind of Georgian lasagna. The main principle of preparation is that the dough is unsweetened and the cheese is salty.

In Tbilisi

Corn tortilla. That's all. Quite bland for my taste.

Mchadi at Maspigelo restaurant in Tbilisi

Nazuki

Sweet “buns” (see size) from the village of Surami (on the road from Tbilisi to Kutaisi). Real science can only be obtained here. The recipe is passed down from generation to generation.

Nazuki

• Penovani- puff khachapuri;
• Guruli- Gurian khachapuri from the Guria region, respectively. Baked in the shape of a crescent. IN cheese filling chopped boiled egg is added;
• Rachuli- khachapuri from the Racha region. It has square shape. Spread egg yolk on top;
• Chahrakini- pie with beet tops and cheese;
• Gomi - corn porridge. It is not seasoned with salt and spices. Served with cheese or satsivi sauce;
• Elarji- if you add cheese to gomi, you get elarji.

Cold dishes

A snack of vegetables and herbs mixed with nuts. Often the dish comes as an assortment of vegetables such as spinach, beets and eggplant. One serving is enough for a company of two or three people.

Pkhali at the Khinkali House restaurant in Tbilisi

The Georgian name is “Nigvziani Badrijani”. Badrijani means eggplant in Georgian. Main ingredients: eggplant, walnuts, vegetable oil, garlic and spices.

Pickles. Served as a platter. Perhaps, from all the diversity, it is worth highlighting the so-called. dzhonjoli (a plant from the Red Book) - pickled flowers of the bush (or small tree) of the same name and green pepper. The latter is, of course, spicy.

Mtsnili at the Khinkali House restaurant in Tbilisi

Bean dish. Served in a clay pot both hot and cold. In addition to beans, this dish also includes dry red pepper and herbs.

Lobio at Laila restaurant in Mestia, Svaneti

Suluguni

Cow's cheese. The taste is quite salty and therefore it is better to combine it with something more bland.

Sulguni cheese

Matsoni

A fermented milk product made from milk (cow, sheep or goat) using a special starter culture. I would call matsoni a full-fledged Georgian yogurt. Although it happens that they drink it.

Matsoni

• Chogi - vegetable snack from baked beets, onions and dried dogwood (such a berry);
• Gebzhalia- fresh mint, matsoni, cottage cheese khacho and chhinti cheese;
• Mzhaveuli- pickled Georgian pickle;
• Imereti cheese- a young cheese named after the region of the same name in Georgia. One of the most common weak salty cheeses- the basis for most khachapuri;
• Nadugi-cream curd cheese, tender and tasty;
• Gooda- spicy mutton (sheep) cheese.

First meal

Beef soup with rice, tomato and spices on a special sour base made from dried tkemali plums. Distinctive feature- thickness characteristic of this dish. Moderately spicy.

Kharcho at Maspigelo restaurant in Tbilisi

Chikhirtma

Chicken soup with flour, eggs and coriander. They are usually prepared with poultry broth, sometimes with lamb. A distinctive feature is the complete absence of vegetables. Not sharp.

Chikhirtma at Shavi Lomi restaurant in Tbilisi

Beef broth soup. A rich broth that is obtained by boiling beef on the bones with the addition of carrots, onions, garlic and herbs. Being a broth, it goes well with bread.

Beef tatariahni

Matsoni soup with mint

Soup made with potatoes (or rice) with traditional Georgian spices.

Matsoni soup with mint

• Hashi- tripe soup, cooks for quite a long time. Traditionally eaten in the morning for a hangover;
• Shechamandy - vegetarian soups. There are both lactic or fruit-sour, and nut based;
• Ostry- like spicy food (second course), only soup.

Main courses of Georgian cuisine

Georgian version of dumplings. Traditionally, they eat it with their hands, and they need to bite it so as not to spill a single drop of the wonderful meat juice. Operating principle: take a bite, drink the juice, eat the rest. The filling can be very varied: from meat to vegetable. Cheap and filling.

Meat on a spit, shish kebab. Kebabs in Georgia are not marinated and therefore may seem a bit dry to many. In principle, in most cases this is true. But the mtsvadi in the photo was juicy.

Mtsvadi in one of the cafes in Ushguli, Svaneti

Pork fried in a clay pot with potatoes, onions and seasonings. I recommend trying it at the Maspingelo restaurant in Tbilisi, where this photo was taken. To say that it is very tasty is to say nothing! The portion should be enough for two.

Ojakhuri at Maspigelo restaurant in Tbilisi

An exclusively Adjarian dish - you can try it in Batumi restaurants. In composition it is veal, mushrooms, onions, sour cream, cilantro and popular in Georgian cuisine Khmeli-suneli seasoning. Served in a clay pot. A portion can be ordered for two.

Kaisa at Tavaduri restaurant in Batumi

A dish of young lamb or veal meat, cooked in wine with a lot of herbs and tkemali (wild plum). The photo shows the author's performance at the Litera restaurant in the Tbilisi Writers' House.

Chakapuli at Litera restaurant

Kababi

Kababi is the same Turkish kebab, only in Georgian style. Elongated cutlets, sprinkled with onions and sumac (a spice), wrapped in flat lavash bread (or without it).

Kababi at Kakhelebi restaurant

Vegetable saute in the Georgian style. The dish itself can be added to Caucasian cuisine generally. Specifically in Georgia, it is prepared from eggplants, tomatoes and sweet peppers with the addition of onions, garlic, cilantro and basil. When recommending Georgian cuisine to friends, I always mention my Batumi ajapsandali as one of the most delicious dishes I have ever tried in Georgia.

Adzhapsandali in Batumi Cafe Gardens

Borano in Kobuleti

Suluguni cheese fried in butter, complete with corn flour and egg. It’s better to order for breakfast - it’s very high in calories. But you can kill your little worm almost until the evening.

Borano in Kobuleti

Megrelian kharcho is prepared from veal, walnuts and tomato paste with the addition of dry white wine. Seasonings include: cilantro, young coriander, saffron and suneli hops. Not to be confused with kharcho soup - these are two completely different dishes. They have only one thing in common: Megrelian kharcho and kharcho soup - those dishes of Georgian cuisine that are definitely worth trying at least once.

Kharcho Megrelian in Sazandari in Batumi

Mashed potatoes with Imeretian cheese. It is also called “elardzhi in Svan” (elardzhi is an independent dish). It is prepared mainly in the Georgian region of Svaneti. By the way, it is better to season Georgian dishes in this region with Svan salt. That's more interesting.

A dish of veal or beef stewed in tomatoes. Moderately spicy. Served in earthenware. Ostri is the second name of the same dish. I personally was not able to identify any significant differences in the recipe, and most importantly, in the taste, when tasting both. Maybe you know? - write, please, in the comments.

A dish of chicken stewed with tomatoes, onions, herbs and wine. The latter is hardly noticeable, if not completely absent.

A lamb dish with vegetables, potatoes, all kinds of herbs and traditional Georgian spices. Reminds me vegetable stew. Traditionally prepared in clay pots.

Minced meat with rice and herbs, wrapped in grape leaves. Served with garlic sauce (matsoni - fermented milk product, similar to yogurt or curdled milk).

Roast of calf liver(hearts or kidneys) with herbs, Georgian spices and the addition of garlic. Translated into Georgian, jigari means “insides”. In general, the dish is not for everyone, although it is quite tasty (if you know how to cook it, of course).

Kupaty

Georgian sausages. First they boil it, and then fry it in a frying pan or coals.

Kupaty

• Muzhuzhi- Georgian jellied meat based on pork;
• Satsivi- one of the most difficult dishes of Georgian cuisine to prepare. A poultry dish (mostly chicken) combined with chopped walnuts, sauce and seasonings. Don’t try to order it in restaurants - real satsivi takes at least 3 hours to prepare. Served cold.
• Kaurma- spicy lamb stew with vegetables and spices;
• Chkmeruli- chicken in creamy garlic sauce cooked in ketsi.

Georgian bread

Shoti puri

Georgian bread baked in a large round oven “tone” (also called tandoor), which is a large clay vessel half buried in the ground.

Shoti puri at Maspigelo restaurant in Tbilisi

Georgian lavash. The dough contains only water, flour, salt and no yeast. Like shoti, tone is baked in a clay oven at high temperatures, which is why it becomes so soft and airy. Hello nutritionists!

Madauri at Sazandari restaurant in Batumi

Sauces

Nut sauce with spices. I can say that in my personal rating of sauces, Bazhe rightfully occupies a leading position and has not yet lost it to anyone. If you prepare it correctly, pleasure is guaranteed. Airy, vaguely reminiscent of artichoke cream soup.

Tkemali (wild plum) sauce with spices, garlic and herbs. Goes well with fish, meat, poultry, potato and pasta side dishes.

Churchkhela in the Wallmart supermarket in Batumi

Homemade churchkhela in Kakheti

Grape juice boiled with cornmeal. Served chilled as jelly.

Pelamushi at Cafe Gardens in Batumi

Homemade pelamushi

• Gozinaki- dessert made from walnuts with honey.

Epilogue

It is highly recommended to check your satiety level after each meal you eat. "How?" - you ask. Well, for example, you can turn on this track* and try to dance to the beat. Weak? But Georgians can... Master classes can be obtained directly in Georgia.

P.S.

Friends, if you know any dishes of Georgian cuisine that are not on this list, please write their names in the comments below. I'll add them to my dictionary and make beautiful photo in one of the restaurants in Georgia. Why in Georgia? Yes, because only Georgia has the most correct portions... 😉

Friends! Thank you for reading to the end. I get a bonus for showing interest, and you get a bonus for registering via the link. This is how we will say thank you to each other.

Copyright © Sergey Prokhorov

In particular, they have already written, but I will tell you about Georgian cuisine, because Georgian food is a real cult, a landmark and a reason for a trip.

Regions of Georgia and their cuisine

Not only Georgians live in Georgia: there are also Kakhetians, Adjarians, Svans, Mingrelians, and everyone cooks something different. In Kakheti, drink wine, in Adjara, try khachapuri boats, in Megrelia, eat satsivi, in Svaneti, stock up on real suluguni.

Snacks

Lunch or dinner in Georgia is a multi-hour event with food, wine and endless toasts. If the feast is just beginning, try the appetizers, but remember that there are still many dishes ahead.

• Pkhali - balls of spinach, beets, cabbage with the addition of walnuts and spices.
• Adjapsanali - vegetable stew. Eat it with bread (bread is a different story) and wash it down with wine.
• Lobio - a pot of beans. Nourishing full meal, and this is just the beginning.

Bread and khachapuri

Bread - business card any country, everywhere it is prepared differently. In Georgia, there may be special bread on the table for certain dishes - for example, mchadi flatbread for chikhirtma, round mrgvili and long dedas-puri for kharcho, satsivi and lobio; ready-made kebab is placed on shoti boats and covered with another flatbread so that the meat does not cool down. There are breads of different nations and, of course, khachapuri.

Russian-Georgian gastronomic dictionary:

• Shoti - elongated large flatbread from the tandoor, slightly salted I, it is served to most Georgian dishes.
• Mchadi are small dense corn pies, served with soups.

Now let's deal with khachapuri. The dish, known far beyond the borders of Georgia, as I thought before, is small square envelopes with suluguni cheese inside. These are sold in any bakery in Russia. Arriving in Georgia, I realized that the situation was more complicated. By classic recipe, inside the khachapuri there may be not only suluguni, but also other cheeses. And a square cheesecake made from puff pastry is foamani. Khachapuri is different.

Russian-Georgian gastronomic dictionary:

• Khachapuri in Megrelian (or affectionately in Georgian: megruli) is a round flatbread with cheese on top.
• Khachapuri in Imerti style (imeruli) - round flatbreads with cheese inside.
• Khachapuri in Gurian style is a crescent-shaped flatbread.
• Khachapuri in Adjarian style (in my opinion, the most delicious) - boats with cheese, egg and butter.

Adjarian khachapuri requires special handling. A bread boat with cheese is cooked in the oven, then taken out, an egg is broken into the cheese center and a piece is added butter. When the dish is served, it is still very hot, so you can see how the butter melts and the yolk hardens. You need to stir the filling with a fork or knife and eat, tearing off the bread at the edges and dipping it into the filling. Of course, with your hands.

Meat, sauces and spices

The main dish in Georgia is always meat, be it the well-known kebab (it’s called “mtsvadi” here) or unexpectedly Georgian chicken tapaka (“tapaka” translates as frying pan). But there are dishes that are more authentic. Let's get to know them.

Russian-Georgian gastronomic dictionary:

• Chakhokhbili - tomato and poultry stew.
• Satsivi - chicken in a sauce of walnuts, cinnamon and saffron.
• Chashushuli - beef stewed with vegetables.
• Chakapuli - lamb stew with tarragon.

Everything is very, very tasty! When you come to Georgia, you want to make your stomach bottomless to try everything National dishes. No matter how you try to cook this yourself, you won’t really succeed. In Georgia, food has a special taste and aroma thanks to spices: hops-suneli, cilantro, tarragon (aka tarragon), basil, Svan salt.

Georgian sauces are a separate issue. They serve stewed and fried meat and poultry. Everyone knows adjika - a spicy mixture of pepper, suneli hops, cilantro and dill, but there is something else.

Russian-Georgian gastronomic dictionary:

• Tkemali - sauce made from red or green plums, herbs and garlic.
• Satsebeli - sauce made from tomatoes with garlic and spices.
• Garo - peanut sauce with onion and egg.

Khinkali

There is a main dish in Georgia that requires neither bread nor sauce: khinkali, Georgian manti dumplings. It is customary to eat a lot of them - if you order two pieces in a restaurant, the waiter will probably be surprised and ask you again the quantity. Georgia is not the place to restrain your gastronomic desires. Khinkali is cheap, filling and varied. We try meat ones from different regions and those with potatoes, cheese and mushrooms.

Russian-Georgian gastronomic dictionary:

• Kalakuri is the most common khinkali: dough, two types of meat, broth, black pepper and fresh herbs.
• Mtialuri - the same, but without greenery.
• Pasanauruli - minced meat instead of minced meat.
• Kakheti - with pork.

Eating khinkali is a special ritual. There should be a lot of them, they should be hot. No sauce needed. You can only sprinkle black pepper on top. Take only with your hands. Hold it by the tail, take a bite, drink the broth, eat the dough and meat, leave the tail. A sign of special skill is not to spill a single drop of broth on the plate.

Soups

If yesterday there was too much wine at dinner (and in Georgia wine flows like a river), then the next day you need to be treated with hot and rich Georgian soup. Most popular - spicy tomato kharcho beef and thick chikhirtma with chicken and egg. Cold chacha or vodka is usually served with hot soup. Yesterday's feast develops into today's and becomes an endless Georgian feast.

Dessert

If after a hearty Georgian lunch there is still room for something sweet, you should fill it with churchkhela and kozinaki. Churchkhela - strung on a thread walnuts or hazelnuts in frozen sweet grape jelly. You can buy it in tourist shops, where it hangs in colorful clusters, but the freshest and most delicious ones are sold by grandmothers on city streets or in mountain villages. It is clear that it has just been prepared: soft, bends, as if rubber, without a white coating and with the freshest nuts inside. If you find one, be sure to take it: it will be the most delicious churchkhela of your life.

Wine

The national drink of Georgia is wine: saperavi, mukuzani, kindzamaruli, khvanchkara. There are also rarer wines from local varieties. All winemaking is concentrated in Kakheti, where you can go on an exciting wine tour: in Georgia there is the Georgia Wine Route - a road with views of the vineyards and signs to wineries, cellars and family wineries. The most popular wine here is dry or semi-sweet red wine made from the Saperavi grape variety, but there is also an interesting white wine.

Russian-Georgian wine dictionary:

• Red wine:
  • Saperavi is a grape variety and the name of a simple dry wine.
  • Khvanchkara is a semi-sweet of two local varieties, usually the most expensive on the wine list.
  • Kindzmarauli is a semi-sweet product from the region of the same name.
  • Pirosmani is a semi-dry wine made from the Saperavi variety, named after the Georgian artist.
  • Mukuzani is a dry wine originally from the town of the same name, Saperavi variety.
• White wine:
  • Rkatsiteli is a grape variety and the name of a simple dry wine.
  • Tsinandali is a dry wine from Rkatsiteli and another variety, aged in a barrel.
  • Alazani Valley - semi-dry from the Alazani River valley.

Any Georgian wine is excellent. Even if you don’t understand it, try it. From Saperavi, from Rkatsiteli, from little-known varieties, red and white, dry and semi-sweet, from famous producers and small wineries.

What if you're not a wine drinker after all? Drink chacha - Georgian grape vodka, which is often infused with fruits and herbs.

Soft drinks

If you don't drink alcohol, there are mineral water, lemonades and juices.

Mineral water- this is not only: Nabekhlavi, Sairme and Bakuriani are less known, but no less useful.

Lemonades Natakhtari, Zadazeni and Lagidze are sold in stores and on the street, which is especially pleasing in the heat. There are classic ones with the taste of tarragon, pear or lemon, and you can find creamy or grape. The most important thing about Georgian lemonade is its naturalness. This is not just soda, but an ecological product: only water, sugar and fruit syrup.

Another popular drink is freshly squeezed pomegranate juice. I have only tried such a rich, tart, concentrated pomegranate here. Benches with juicers are located right on the street.

Top 5 Georgian delicacies

So, what you should definitely try in Georgia:

1. Khinkali. From different types meat, with cheese and potatoes, with and without herbs. Learn to eat them with your hands and not spill the broth. Don't forget to leave a tail of dough. Do not ask for cutlery, bread or sauce for khinkali.
2. Kharcho. Rich, Hot soup, which will save you from a hangover.
3. Khachapuri. In Megrelian, Imerti, Gurian, and especially Adjarian. Learn to eat cheese boats correctly, order the biggest ones and eat every last drop of salty cheese.
4. Wine. White and especially red. Semi-sweet and dry. Branded and homemade. Any wine is excellent here, regardless of grape variety, region or price.
5. Churchkhela. Fresh, made from walnuts in grape juice. Learn to choose the most delicious one by eye. Don't be afraid to buy second hand.

Food prices

In Georgia inexpensive food. The portions are large. You can have lunch and be full for 5 USD or 15 GEL (Georgian currency lari, about 300 rubles). The most profitable dish is khinkali, one dumpling costs from 0.2USD or 0.6 GEL (12 rubles), you can eat four or five. Kharcho costs from 1.5 USD or 5 GEL (100 rubles). Churchkhela from 0.3 to 1 USD or 1-3 GEL (20-60 rubles). Wine in a restaurant starts from 3.5USD or 10 GEL (200 rubles), in a supermarket - half the price.

Where to buy groceries

Tbilisi has both large supermarkets and small shops. Near the Vokzalnaya metro station (Station square) there is the largest Desertirsky market, where they sell all kinds of spices, fruits, nuts, cheeses, and churchkhela.

In small towns and villages, it is worth paying attention to local markets, while also not avoiding street vendors selling fruits, nuts and spices.

Wine is sold in small shops in the historical center - Old Tbilisi, but it is cheaper to buy in supermarkets, for example, the popular Smart chain. In Kakheti, wine can and should be bought directly in stores at wineries.

Where to go for dinner

There are many places with excellent Georgian cuisine and atmosphere. Here are a few good cafes and restaurants in Tbilisi.

Machakhela

The restaurant is open 24 hours a day and specializes in traditional cuisine. Always crowded, always delicious. I would come back again and again for the local Adjarian-style khachapuri, and there are so many types of khinkali here that it would be impossible to try them in a week.

Restaurant in Mtatsminda Park

When you climb Mount Mtatsminda in Tbilisi, be sure to have lunch at a restaurant deep in the park. It is run by an elderly family couple: they cook and bring food themselves, and treat them to homemade wine and chacha. In summer you can sit outside, in winter - in a small room where the fireplace-stove is heated.

Legvi

Don't look here traditional dishes Georgian cuisine: the menu includes salads and sandwiches, and the bar menu is filled with cocktails. The main reason to come to this trendy loft restaurant lies in the picturesque view of a mountain waterfall among the rocks, which opens from the huge floor-to-ceiling windows. But there are still bottles of chacha in the interior, and the sandwich bread is small khachapuri.

Restaurants on the street near the Peace Bridge

The Glass Bridge is a landmark of Tbilisi that you cannot pass by. Between it and Kote Afkhazi Street is the small but lively tourist street Erekle II. There are restaurants with traditional cuisine in literally every home.

Restaurants on Dadiani Street

Dadiani is another tourist street in the old city with many restaurants serving Georgian cuisine. Here the shops sell fruits, churchkhela, cheese and wine.

***

The food and wine in Georgia is undeniably amazing. It seems that it is simply impossible to taste something tasteless here. The restaurant food here is like homemade, and the hospitality and wine are a reason to come back again and again.

100 recipes for Georgian dishes

A simple Khachapuri recipe with step by step photos. Very simple and tasty! In this version, you will learn how to cook khachapuri without baking, but simply frying it in a frying pan.

Shakarlama with almonds is a very tasty traditional oriental cookie with nuts. In many eastern countries, shakarlama is loved by everyone - from young to old. I recommend you try it too!

To do Georgian lobio Even tastier if you add meat! For dinner or lunch, this hot dish is just right. Let's look at this simple recipe for lobio made from beans with meat and make our loved ones happy.

Salad "Georgian"

Want to make a zesty, spicy and light salad? Then I bring to your attention our signature Georgian salad.

Very useful and hearty dish from Georgian cuisine - an excellent option for lunch or dinner. Here is a classic recipe for red lobio.

Fans of Georgian cuisine and not only will appreciate this simple recipe for ajapsandali in Georgian - incredibly tasty, but not high-calorie dish from vegetables!

Fans of Caucasian cuisine and forays into nature will definitely love the recipe for Georgian chicken shish kebab. The kebab according to this recipe is simply amazingly juicy. I recommend!

A classic of Georgian cuisine is Adjarian-style khachapuri. It is not so easy to prepare this delicious dish at home, but my recipe will help you successfully complete this task.

Making Georgian kebab at home is very simple. Moreover, you don't even need a large amount of ingredients. Everything is very easy and understandable.

The most difficult thing in preparing khinkali is to do it correct dough. I received this recipe for khinkali dough from the owner of a khinkali restaurant in St. Petersburg, so you can rest assured that it will be delicious.

For your attention - a variety of lazy khachapuri. They are called lazy because they are fried in a frying pan, and therefore they are much faster to cook. However, the taste is amazing.

Lovers of Caucasian cuisine, this Georgian dolma recipe is especially for you. Actually, in Georgia this dish is called “tolma” and not “dolma”, but what difference does it make - the main thing is that it is delicious!

Georgian cucumbers are an unusual, original and very tasty appetizer. I don’t know if Georgians really cook cucumbers this way, but in my recipe book this recipe is called that way.

Georgian tomatoes are relevant on any table, be it a holiday or everyday life. Surprise your friends and family with this simple and incredibly delicious appetizer!

If you want to add variety to your usual dishes, cook Georgian cutlets. The recipe is very simple, but the cutlets will be unusual and original.

Georgia is a country rich in a wide range of fresh vegetables and greenery. And these are favorable conditions for preparing various salads. Cooking Georgian salad with tomatoes - tasty and healthy.

Fans of spicy Caucasian cuisine will definitely love the hearty Georgian dish - pork chashushuli. Don't be put off by the name: this dish is quite simple to prepare.

As you know, adjika comes not only red, but also green. It is made from green hot pepper, hence the color. Devilishly spicy and divinely delicious!

Today I will tell you and show you how to prepare a wonderful Georgian dish - lobio with lard. Easy to prepare, budget-friendly, but very filling and tasty.

Recipe chicken liver in Georgian will help you prepare a budget-friendly but very tasty dish for a weekday lunch or dinner. The cooking process is very simple, anyone can figure it out.

My favorite adjika is adjika with nuts. If you don’t add nuts to this traditional Caucasian seasoning, it doesn’t even deserve the name adjika. Real adjika must have nuts.

Anyone who has been to the Caucasus has probably heard about such a wonderful thing as Svan salt. This seasoning with a unique smell and taste is actively used in Caucasian cuisine. We make Svan salt at home!

Satsivi is a traditional Georgian dish. A sauce that goes great with meat and fish dishes. I'll tell you the recipe for chicken satsivi.

Making adjika from tomatoes is very simple. This appetizer will delight lovers of spicy foods. According to the classic recipe, adjika is prepared without tomatoes, but we are breaking traditions and preparing our own version!

For those who don't know, badagi is pressed and condensed grape juice used in Georgian cuisine to make a number of sweets and desserts. I tell you how to make badagi.

A very tasty summer snack: eggplants with herbs. When we relax at the dacha, we always do this. The recipe is very simple and modest, but the appetizer turns out great.

Cook this spicy tomato sauce Georgians taught me. The sauce turns out fantastically delicious, words simply cannot describe it. You need to try this. So, I’m sharing the recipe with you!

Traditionally, the Georgian dish chakhokhbili is prepared from other poultry, but today the most popular recipes are chicken chakhokhbili. I show you how real Georgians prepare the dish.

Another one delicious snack of Georgian origin - satsivi with cauliflower. The recipe is quite simple, but the appetizer turns out fantastically delicious.

One of the best Georgian dishes is spinach pkhali. Actually, pkhali (or fkhali, as some say) can be made not only from spinach, but today I will give a recipe for this particular version of the dish.

One of the most delicious Caucasian dishes- This is beef khashlama. In fact, this is a clever way of cooking beef meat. Do everything strictly according to the recipe - and you will be delighted with the result.

A simple recipe for green tomato salad will help you answer the question of what to make from this delicious unusual vegetable. Georgian traditional cuisine recipe.

Eggplants are incredibly popular in Georgia, and therefore it is not surprising that they also make eggplant caviar. Your attention - family recipe eggplant caviar in Georgian from my Georgian friend Teimuraz.

The recipe for a traditional Georgian dish, lobio with adjika, was kindly suggested to me by my good friend Teimuraz, a native of the glorious city of Kutaisi. The thing turns out incredibly tasty - I recommend it.

The secret of making khachapuri is good cheese and the right dough. Where to buy cheese - look for yourself, but here the right recipe I'll tell you the dough for khachapuri.

This delicious dessert I've probably tried everything. I will tell you and show you how to make nut kozinaki from walnuts at home using just three ingredients: nuts, honey and sugar.

Churchkhela - traditional oriental sweetness, originally from Georgia. It is prepared from grape juice and hazelnuts or walnuts. Starch and corn flour are added to thicken.

All lovers of Georgian cuisine should definitely try eggplant satsivi. This - cold snack made from eggplants with a spicy paste called satsivi. I recommend trying it.

Bean soup is very tasty and nutritious. Try the Georgian version of preparing this dish.

Do you love lavash as much as I love it? If yes, then you will certainly be glad to know that delicious lavash Can be made in a bread machine!

Chanakhi is a traditional Georgian dish of young lamb and vegetables baked in a pot. Like all Georgian cuisine, Chanakhi has an incredible aroma and a pleasant homemade taste.

If you are expecting guests in half an hour, but there is no time to prepare something delicious, then quick khachapuri will undoubtedly come to the rescue and will pleasantly surprise your guests.

The recipe for making pkhali from beans will appeal to all lovers of original, but affordable and quick to prepare dishes. In addition, natural ingredients will add beauty and health to you.

You can cook Georgian shish kebab traditionally with tomatoes, or you can make it more original version. I highly recommend you try Georgian kebab with eggplants. Here is the prescription!

Red beans cooked in a pot have an unsurpassed taste and aroma. I advise you to cook this dish, since the recipe is incredibly simple.

No matter how good the summer is, all the tomatoes still do not have time to grow and ripen. Therefore, they need to be saved, that is, preserved. Green tomatoes in Georgian style - great recipe!

For your attention - original, but affordable dish Georgian cuisine, which is perfect for any side dish, but tasty on its own. Budget-friendly, but very tasty.

The combination of ingredients in this Georgian dish may seem strange and unusual to you, but believe me, you have never tasted such amazing chicken, incredibly tender and aromatic.

Juicy, tasty and very tomato-based Georgian fried eggs will be an excellent breakfast. This dish can rather be called seasonal, since only fresh vegetables produce this aromatic delicacy.

Georgian beef kharcho - hearty and flavorful meat soup. It's not difficult to prepare. When preparing kharcho, we will use a lot of greens, hot peppers, tomatoes and rice.

If you are partial to bright and spicy Caucasian cuisine, if you love famous sauce satsivi, then you will definitely like this simple recipe for cooking fish in Georgian style!

This kharcho soup with tomatoes is a little different from classic version. There was no plum sauce in stores back then, so we made kharcho with tomatoes. I'm sharing the recipe!

I bring to your attention incredibly tasty, and also dietary dish Georgian cuisine - Adjarian meat. Try cooking it at home and enjoy the benefits and taste of this dish.

If you haven’t tried Georgian meat yet, then you definitely need to catch up. The sweetish-creamy taste of the most tender pork will amaze even sophisticated gourmets.

I offer you a recipe for real Georgian kharcho with walnuts. This is so delicious that you will definitely cook kharcho this way. You can't drag my sons away from this soup by the ears. Let's get ready!

The most interesting recipe Georgian cuisine, in which spices play a major role - as in many other local dishes. Adjarian chicken is a great option for any holiday.

The recipe for an omelette in Georgian is simple, but the dish turns out very tasty. This is my husband’s favorite omelet; he often starts his work day with it.

Tkemali sauce or plum sauce for the winter is an excellent preparation. By the way, you can cook it not only in winter. This oriental sauce is suitable for meat and poultry dishes. Tkemali comes out sweetish-spicy.

Unfortunately, I haven’t been to Georgia, but I went to a restaurant and tried this for the first time Georgian bread. I don’t know how similar it is to the real thing, but overall it’s a very tasty thing!

This salad is not only very tasty, but also incredibly filling, so no one will leave the table hungry. Diversify your holiday with this unusual salad in Georgian!

Today we will prepare a salad from one of the most valuable vegetables that nature gave us - beets. Peculiarity this recipe The fact is that beets are prepared in a way invented by the Georgian people.

A national Georgian bean dish that everyone should try at least once. In addition, it can be classified as lenten and vegetarian dishes, so it is suitable for absolutely everyone.

Tarragon lemonade is my childhood favorite lemonade. It's so great that you don't have to buy it in the store. You can very easily and simply prepare tarragon at home yourself!

Here is a very simple recipe for chakhokhbili in a slow cooker. As it turns out, preparing this delicious Georgian dish in a slow cooker is very easy, and it turns out surprisingly tasty.

Kharcho in a slow cooker is a flavorful and very nutritious soup. Lamb makes this soup exceptionally delicious. I bring to your attention a simple recipe for kharcho in a slow cooker - even a beginner can master it!

Georgian pork shashlik sounds very appetizing, doesn’t it? Sharing Georgian secrets kebab preparations that will help you prepare fantastically juicy pork kebab.

Our Russian cuisine is incredibly rich, there is no doubt about it. But we should not forget that we are not the only ones who know how to cook deliciously (this, of course, can be argued). For your attention - lamb kharcho soup.

Tkemali - traditional Georgian sauce, which is served with poultry, meat and fish dishes. The recipe for making tkemali sauce according to Georgian traditions is for your attention.

Satsebeli (Georgian: საწებელი) is a traditional Georgian sauce with a sweet and sour taste, which is made from fruits and nuts. I’ll tell you how to make satsebeli sauce at home.

Popular recipe Georgian soup Kharcho. Every self-respecting home cook should know how to cook Kharcho soup.

Fish dishes occupy a huge niche in the gastronomic world. Fish is used in the preparation of a large number of tasty and healthy dishes: first of all, independent second, then - soups and cutlets, appetizers, pastries, salads and even dumplings. Depending on whether the fish is oceanic, marine or freshwater, fish dishes differ in shades of tastes and smells. You can cook it in different ways: fry in a frying pan, boil, bake in the oven, grill, salt or eat raw. The fish is minced and used as a filling in pies and casseroles. Asian cuisine famous for its fish dishes, and especially fish salads, in which is often present raw fish. Marinated in vinegar and spices, it becomes tender and pleasant to eat. In addition, such fish is easily digestible and is suitable for those who count calories. The ability to fry a sea creature with a crispy crust is considered great culinary skill: it does not take much time to bring the fish to readiness, and high temperatures are required to form a crust, so only those who often experiment with species can achieve the perfect balance culinary processing fish. It’s easy to cook from fish, namely salmon, salmon and tuna. delicious carpaccio and timbal, herring - a key ingredient in the most popular New Year's salad, and, for example, pollock in batter remains equally tasty both hot and already cooled.

Georgian cuisine is one of the richest cuisines in the world. Despite the influence of European traditions and the traditions of the peoples of the Middle East, it is incredibly original, and many of its dishes are unique. Meat and vegetables are especially tasty in Georgian cuisine. For example, the national Georgian spicy soup kharcho has long been cooked in many countries, and according to the recipes on the website, it is easy to prepare it at home using beef broth, rice and optional walnuts. The cuisine of western Georgia is famous for its homemade flatbreads. corn flour and chumizy, which go equally well with soups, main courses and appetizers. Along with beef, they eat lamb and poultry. The country is famous for its dishes made from beans, young nettles, spinach leaves and beets. Sauces and seasonings occupy an important place in Georgian cuisine. The most famous of them are Satsivi, Satsebeli and Tkemali. Georgia is also famous for its sweets. For example, the dish pelamushi, gozinaki and churchkhela, which is traditionally used to snack on strong alcohol.

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There are many fish dishes in Georgian cuisine, but unfortunately we have heard little about them, much less tried them. What to cook from fish in Georgian style read on.

Recipes for Georgian fish dishes

Salmon bozartma

Ingredients:

• salmon
• onion
• cilantro, parsley, dill and tarragon
• lemon juice
• lemon

Cooking method:

1. Clean and gut the salmon, cut into portioned pieces.
2. Cut the onions into rings, mix with chopped cilantro, parsley, dill and tarragon.
3. Place half the mixture of onions and herbs on the bottom of a large, thick-bottomed pan, place portions of salmon on top, add salt and cover with the remaining onions and herbs.
4. Fill the contents of the pan with water so that it does not completely cover the fish and herbs.
5. Close the lid and place on the lowest heat. Cook the fish for about 30-40 minutes.
6. The dish can be served both hot and cold. When serving, sprinkle the fish with lemon juice and garnish with lemon slices.

Chakhokhbili from red fish

Ingredients:

• 1 kg red fish
• 2 pcs. onions
• 150 ml wine vinegar
• green cilantro or dill
• 100 ml water

Cooking method:

1. Fillet the red fish, cut into cubes and thread on wooden skewers. Cook the fish on the grill or in the oven.
2. Finely chop the onion, add vinegar and leave to marinate for 20 minutes. Then add water and simmer over medium heat.
3. Place the fish with skewers in a saucepan with the onions, add salt to taste and season with chopped herbs.
4. Close the saucepan with a lid and heat for about 2-3 minutes. Serve the fish with the onion sauce.

Tsotskhali recipe

Ingredients:

• 1 kg tsotskhali - trout variety
• parsley and celery
• 1-2 teeth. garlic
• 2 tbsp. l. matsoni
• pepper

Cooking method:

1. Gut and wash the trout. Cut into portions. Place the fish in a large pan, add salt and pepper. Add water and boil until tender.
2. Then remove the fish from the broth with a slotted spoon, onto a plate, sprinkle cold water and cool.
3. Chop the greens finely, then mash into a puree using a mortar.
4. Grind the garlic in a mortar or pass through a press.
5. Mix greens, garlic and matsoni.
6. Spread the sauce over the trout pieces and serve.

Burbot in a pot with vegetables

Ingredients:

• 2 kg burbot
• 2 large carrots
• 0.5 kg cauliflower
• 300 gr. green beans
• 2 pcs. onions
• 0.5 kg spinach
• 2 pcs. red bell pepper
• 100 ml olive oil
• green cilantro, dill and basil
• pepper
• for the sauce: wine vinegar, dry herbs, khmeli-suneli, dried garlic

Cooking method:

1. Cut the burbot into 2 fillets. Season the fillet with salt, pepper and drizzle olive oil and leave for 10 minutes. Then fry until done and remove to a plate.
2. Boil spinach, cabbage, carrots and beans.
3. Grill the peppers, remove the skins and seeds. Cut into strips.
4. Slice everything boiled vegetables in identical pieces.
5. Cut the onion into 4 parts.
6. Grease the pots with olive oil. Place a layer of vegetables on the bottom of the pots and add salt to taste.
7. Cut the fillet into the required number of pots and place a portion in each.
8. Place remaining vegetables on top.
9. Place the pots in the refrigerator for 12 hours.
10. Before serving, place the pots in the oven and bake for about 30 minutes. Pour into pots before serving warm sauce from vinegar, herbs and salt.

Flounder in wine sauce

Ingredients:

• flounder
• 1 tbsp. table red wine
• 1 tbsp. water
• parsley and cilantro
• onion
• Bay leaf
• 4 things. carnations
• 0.5 tbsp. walnut kernels
• garlic

Cooking method:

1. Gut and clean the flounder and cut into portions. Place the fish in the pan.
2. Finely chop the greens, cut the onions into cubes. Place onion, herbs, cloves, bay leaf on the fish, pour wine and water. Add salt to taste.
3. Simmer the flounder, covered, over low heat for about 20 minutes.
4. Remove the finished flounder and strain the broth. Pour the broth into another pan and boil.
5. Crush the nuts with garlic in a mortar and add to the broth. Boil for 1-2 minutes and remove from heat.
6. Serve the flounder, pouring the sauce and sprinkling with fresh herbs.

Cook the fish according to Georgian recipes please your loved ones delicious dishes and read new articles on What to Prepare.ru. Prepare also other dishes, for example, according to the manna recipe or other recipes. Interestingly, mannas can be prepared with kefir and even without adding flour!

Good luck and bon appetit!

Always yours Alena Tereshina.