Explore Georgian Recipes, Georgian Cuisine, and more!

Megrelian Ajika

Ajika (Georgian: აჯიკა) is a hot, spicy paste used to flavor meat and fish dishes mainly in Samegrelo and Abkhazia. It is made with hot red peppers, garlic, herbs and spices. In appearance and cons…

Lobio with Nuts Ready for Serving

Lobio (Georgian: ლობიო), is a popular Georgian dish made with kidney beans

Соус из грецких орехов.

Satsivi, a Georgian sauce made of walnuts and served cold ,either as a dipping sauce for bread or sauce for boiled chicken.

Ajapsandali - Georgian Eggplant Stew

About Food – Ajapsandali (Georgian Eggplant Stew)

Ajapsandali (Georgian: აჯაფსანდალი) is a Georgian vegetarian dish popular as a family meal. Ingredients (for 5 servings): 500 grams of potatoes, 600 grams of eggplant (aubergine), 2 large tomatoes,…

People often ask us what Georgian cuisine is like. Well, it's so much it's own thing, we thought it's best for you to look at the recipes. We love Georgian food!

People often ask us what Georgian cuisine is like. Well, it's so much it's own thing, we thought it's best for you to look at the recipes. We love Georgian food! Read Recipe by

Rajma Curry: As a kid, I used to cringe at the thought of eating rajma (kidney beans). Once upon a time, it was high on my list of dislikes. Over a period of time, this subsided and I was able to eat it every n…

About Food – Ham Chashushuli (რაჭული ლორის ჩაშუშული)

Грузинская кухня: 10 лучших блюд с подробными рецептами

Грузинская кухня: 10 лучших блюд с подробными рецептами

Svanetian salt - has a unique fragrance and taste and is traditionally used as a flavoring for a variety of meat, fish, potato and soup dishes as well as a condiment instead of table salt.

Svanetian salt (Georgian: სვანური მარილი), from Svaneti region in the mountainous north-western part of Georgia, has a unique fragrance and taste and is traditionally used as a flavoring for a vari.

Chakapuli: slow-cooked stew made with onions, tarragon, tkemali (plum sauce), white wine, and braised meat (usually lamb)

Georgian Cuisine: a visual guide

Chakapuli: slow-cooked stew made with onions, tarragon, tkemali (plum sauce), white wine, and braised meat (usually lamb)

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