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.
Beef and Mushrooms Braised with Megrelian Ajika (მეგრული აჯიკიანი კერძი)
Slowly braise beef and mushrooms with Megrelian ajika, white wine, walnuts, garlic and coriander for a rich Georgian-inspired stew
Carp Braised with Tomato and Megrelian Ajika (მეგრული აჯიკიანი კერძი)
Gently braise carp in tomato sauce with Megrelian ajika, sweet pepper, garlic and coriander for a bright Georgian-inspired fish supper
Aubergine Rolls with Walnut and Megrelian Ajika (მეგრული აჯიკიანი კერძი)
Make tender aubergine rolls filled with walnuts, garlic, fresh herbs and red ajika for a Georgian-inspired chilled appetizer
Oven-Braised Lamb Shoulder Chops with Megrelian Ajika (მეგრული აჯიკიანი კერძი)
Braise lamb shoulder chops with Megrelian ajika, garlic, onion and fresh herbs for a tender Georgian-inspired home supper
Telavi-Style Kakhetian Pork Mtsvadi with Red Wine and Onion
Grill pork mtsvadi marinated with dry Kakhetian red wine, grated onion and coriander, then serve with tkemali and bread
Telavi-Style Kakhetian Lamb Chakapuli with Green Plums and Tarragon
Simmer bone-in lamb with sour green plums, Kakhetian white wine, spring onion and fresh tarragon for a fragrant Georgian chakapuli
Shida Kartli-Style Georgian Khinkali with Lamb, Beef and Broth
Make pleated Georgian khinkali with a juicy lamb-and-beef filling, onion, cumin and broth tucked inside each dumpling
Meskheti Mountain-Style Khinkali with Lamb
Make round Georgian khinkali with a lamb, onion and thyme broth filling, pleated dough and clear step-by-step boiling cues
Jonjoli — Georgian Pickled Bladdernut Buds with Onion
Dress Georgian jonjoli with thin red onion, fresh coriander, sunflower oil and vinegar for a quick traditional pickle side
Kakhetian Mtsvadi Variant — Sighnaghi
Grilled Kakhetian mtsvadi with late pomegranate juice glaze, red onion and simple salt seasoning
Kakhetian Chakapuli — Sighnaghi Veal Variation with Green Plums and Tarragon
Make a Sighnaghi-context Kakhetian chakapuli veal variation with tender veal, green sour plums, dry Kakhetian white wine and fresh tarragon
Mtskheta-Context Mushroom Khinkali
Make Georgian mushroom khinkali with oyster mushrooms, cilantro and blue fenugreek, wrapped in firm pleated dough and boiled in batches
Akhaltsikhe Snail Khinkali (Lokokina)
Make Akhaltsikhe-style snail khinkali with cooked land-snail meat, onion, garlic and cilantro inside pleated Georgian dough
Gurjaani Kakhetian Mtsvadi with Shoti Bread
Grill salt-seasoned Georgian pork mtsvadi over settled embers and serve it on Shoti bread with raw onion and herbs
Kakhetian Chakapuli — Gurjaani Kid-Goat Variation
Make Kakhetian chakapuli with tender kid goat, sour green plums, white qvevri wine and fresh herbs, served with Georgian bread
Mtiuluri Khinkali
Make Mtiuluri khinkali with beef, pork, onion and mountain cumin in a firm, broth-filled wrapper
Tushetian Khinkali
Make Tushetian khinkali with hand-chopped lamb, firm flour dough and caraway, then boil the pleated dumplings until safely cooked
Kakhetian Mtsvadi
Cook Kakhetian mtsvadi with juicy pork neck, salt, dry wine and raw onion over steady grill embers
Georgian Cabbage Tolma
Make Georgian cabbage tolma with beef, pork, rice and herbs wrapped in tender leaves and simmered in tomato sauce
Kakhetian Lamb Chakapuli with Green Plums with Green Plums and Tarragon
Simmer bone-in lamb with sour green plums, Kakhetian white wine, spring onion and fresh tarragon for a fragrant Georgian chakapuli
Pshavi Khinkali
Make Pshavi khinkali with beef, lamb, cumin and firm cold-water dough, folded by hand and boiled until juicy and tender
Khevsur Khinkali
Make Khevsur khinkali with pleated dough and juicy beef-and-lamb filling, then boil until the centre is safely cooked
Kakhetian Mtsvadi
Cook Kakhetian mtsvadi with juicy pork neck, salt, dry wine and raw onion over steady grill embers
Kakhetian Lamb Chakapuli with Green Plums with Green Plums and Tarragon
Simmer bone-in lamb with sour green plums, Kakhetian white wine, spring onion and fresh tarragon for a fragrant Georgian chakapuli
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Open a recipe for its ingredients, method and serving details. Regional names and variations are explained with the individual dish.