National cuisine
Georgian National Dishes: 272 recipes to explore
Explore 272 Georgian recipes, from khachapuri and khinkali to regional stews, breads, vegetable dishes and sweets.
Georgian cooking is shaped by regional ingredients, household practice and generous shared meals. This collection brings together 272 ranked recipe versions, including cheese breads, dumplings, grilled dishes, bean preparations, walnut-based foods, soups, stews and sweets. The recipes are presented as specific, repeatable home-kitchen versions; regional and family variations are noted on the relevant pages rather than treated as one definitive formula.
Explore Georgian national dishes
Georgian cooking is shaped by regional ingredients, household practice and generous shared meals. This collection brings together 272 ranked recipe versions, including cheese breads, dumplings, grilled dishes, bean preparations, walnut-based foods, soups, stews and sweets. The recipes are presented as specific, repeatable home-kitchen versions; regional and family variations are noted on the relevant pages rather than treated as one definitive formula.
Choose a dish by its ingredients, available time and occasion. Each recipe gives measured ingredients, a clear method, timing, serving advice and practical food-safety guidance. Some preparations are quick, while others need soaking, proofing or a long simmer, so check the full recipe before you begin.
Open a recipe for its ingredients, method and serving details. Regional names and variations are explained with the individual dish.
Explore Georgian national dishes
Open a recipe for its ingredients, method and serving details. Regional names and variations are explained with the individual dish.
Imeruli Khachapuri
Make round Imeruli khachapuri with yeast dough, a melted cheese filling, and clear shaping and baking cues
Khinkali
Make Georgian khinkali with a firm dough, juicy beef-and-pork filling, careful pleating, and clear boiling and safety cues
Adjaruli Khachapuri
Bake Adjaruli khachapuri with a golden boat-shaped crust, melted cheese, egg, and butter, with clear shaping and safe egg-cooking cues
Mtsvadi
Make Georgian mtsvadi with juicy pork neck, settled charcoal embers, raw onion, and clear thermometer checks for safe grilling
Lobio
Make Georgian lobio with soft red kidney beans, walnuts, fresh herbs, and blue fenugreek, with clear steps for safely cooking dried beans
Chakapuli
Make Georgian Chakapuli with tender lamb, fresh tarragon, sour green plums, herbs, and dry white wine. The recipe includes clear simmering and food-safety guidance
Explore recipes by region
Choose a Georgian region to narrow the collection.
Georgian National Dishes: 272 recipes to explore
Explore 272 Georgian recipes, from khachapuri and khinkali to regional stews, breads, vegetable dishes and sweets.
Imeruli Khachapuri
Make round Imeruli khachapuri with yeast dough, a melted cheese filling, and clear shaping and baking cues
Khinkali
Make Georgian khinkali with a firm dough, juicy beef-and-pork filling, careful pleating, and clear boiling and safety cues
Adjaruli Khachapuri
Bake Adjaruli khachapuri with a golden boat-shaped crust, melted cheese, egg, and butter, with clear shaping and safe egg-cooking cues
Mtsvadi
Make Georgian mtsvadi with juicy pork neck, settled charcoal embers, raw onion, and clear thermometer checks for safe grilling
Lobio
Make Georgian lobio with soft red kidney beans, walnuts, fresh herbs, and blue fenugreek, with clear steps for safely cooking dried beans
Chakapuli
Make Georgian Chakapuli with tender lamb, fresh tarragon, sour green plums, herbs, and dry white wine. The recipe includes clear simmering and food-safety guidance
Satsivi
Make Georgian Satsivi with tender chicken, walnuts, garlic, blue fenugreek, and a gently tangy sauce served cold
Pkhali Assortment
Make a Georgian pkhali assortment with spinach, beetroot, and green beans bound in seasoned walnut paste and finished with pomegranate
Badrijani Nigvzit
Bake tender eggplant slices and roll them around a Georgian walnut, garlic, herb, and spice filling finished with pomegranate
Megruli Khachapuri
Make Megruli Khachapuri with a soft milk dough, fresh cheese filling and a golden Sulguni-and-egg-yolk topping
Chashushuli
Make Georgian Chashushuli with tender beef, ripe tomatoes, sweet pepper, blue fenugreek and fresh herbs in a slow-simmered sauce
Rachuli Lobiani with Rachan Smoked Ham
Bake Rachuli Lobiani, Racha’s round bean-filled bread with soft kidney beans, smoked ham and a golden yeast crust
Racha Shkmeruli: Georgian Garlic Chicken with Milk Sauce
Make Racha Shkmeruli with crisp browned chicken and a warm sauce of garlic, butter and milk
Megrelian Walnut Kharcho: Georgian Beef and Walnut Stew
Make Megrelian walnut kharcho, a thick Georgian beef stew with walnuts, onion, garlic and warm spices
Elarji: Megrelian Stretchy Cornmeal with Sulguni
Make Elarji, the Megrelian Georgian dish of maize porridge kneaded with fresh Sulguni until stretchy
Ajapsandali: Georgian Eggplant, Pepper and Potato Stew
Make Ajapsandali, a Georgian eggplant stew with sweet pepper, tomato, potato and fresh herbs, served hot or cold
Chakhokhbili: Georgian Chicken Stew with Herbs and Tomatoes
Make Chakhokhbili, a Georgian chicken stew with tomatoes, onion, garlic, coriander, basil and fresh herbs, cooked until tender and served hot
Kakhetian Khashlama: Slow-Boiled Beef with Herbs
Make Kakhetian Khashlama with tender beef simmered in a clear broth with onion, garlic and bay, finished with parsley and served hot
Georgian Kuchmachi: Chicken Offal with Walnut, Herbs and Pomegranate
Make Georgian kuchmachi with tender chicken giblets, walnut dressing, herbs, spices and pomegranate. Includes safe cooking temperatures
Svanetian Kubdari: Beef and Pork Meat-Stuffed Bread
Bake Svanetian kubdari, a round yeast bread with hand-diced beef and pork, onion and Georgian spices, with a safe filling temperature
Samegrelo Ghomi: Thick Cornmeal Porridge with Sulguni
Make Georgian ghomi, a thick white cornmeal porridge from Samegrelo, cooked until smooth and served hot with melting Sulguni and butter
Chvishtari: Georgian Sulguni-Stuffed Cornmeal Patties
Make chvishtari, golden Georgian cornmeal patties with a soft Sulguni center, shaped by hand and gently pan-fried until cooked through
Mchadi: Georgian White Cornmeal Bread
Make Georgian mchadi with white cornmeal, water and salt. Shape the simple dough by hand and pan-fry golden breads with a tender, dense crumb
Gebzhalia: Georgian Cheese Rolls with Mint
Make Gebzhalia, a Samegrelo cheese roll filled with fresh mint and nadughi, sliced into spirals and served with a tangy matsoni or yogurt sauce
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Open a recipe for its ingredients, method and serving details. Regional names and variations are explained with the individual dish.