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.

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Wide view of Imeruli Khachapuri on a rustic table, with the serving setting visible around it.

Georgia

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.

Browse Georgia

Explore Georgian national dishes

Open a recipe for its ingredients, method and serving details. Regional names and variations are explained with the individual dish.

A serving of Imeruli Khachapuri on a rustic table, viewed from a slight angle.

ImeretiGeorgian dish

Imeruli Khachapuri

Make round Imeruli khachapuri with yeast dough, a melted cheese filling, and clear shaping and baking cues

A serving of Khinkali on a rustic table, viewed from a slight angle.

GeorgiaGeorgian dish

Khinkali

Make Georgian khinkali with a firm dough, juicy beef-and-pork filling, careful pleating, and clear boiling and safety cues

A serving of Adjaruli Khachapuri on a rustic table, viewed from a slight angle.

AdjaraGeorgian dish

Adjaruli Khachapuri

Bake Adjaruli khachapuri with a golden boat-shaped crust, melted cheese, egg, and butter, with clear shaping and safe egg-cooking cues

A serving of Mtsvadi on a rustic table, viewed from a slight angle.

GeorgiaGeorgian dish

Mtsvadi

Make Georgian mtsvadi with juicy pork neck, settled charcoal embers, raw onion, and clear thermometer checks for safe grilling

A serving of Lobio on a rustic table, viewed from a slight angle.

GeorgiaGeorgian dish

Lobio

Make Georgian lobio with soft red kidney beans, walnuts, fresh herbs, and blue fenugreek, with clear steps for safely cooking dried beans

A serving of Chakapuli on a rustic table, viewed from a slight angle.

KakhetiGeorgian dish

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

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Browse Georgia

Georgian National Dishes: 272 recipes to explore

Explore 272 Georgian recipes, from khachapuri and khinkali to regional stews, breads, vegetable dishes and sweets.

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24recipes

Georgian Ojakhuri with browned pork, golden potatoes, softened onions and cilantro in a clay ketsi.

GeorgiaGeorgian dish

Ojakhuri: Georgian Pork and Potatoes

Make Georgian ojakhuri with browned pork, golden potato wedges, tender onion and cilantro. Cook the components separately, then bring them together hot

Georgian chanakhi with lamb, eggplant, potato, tomato and cilantro in a clay casserole

GeorgiaGeorgian dish

Chanakhi: Georgian Lamb and Vegetable Stew

Cook Georgian chanakhi with lamb shoulder, eggplant, potatoes and tomatoes, slowly braised under a lid until the meat is tender

Georgian bazhe walnut sauce in a clay bowl, with walnuts and spices in the background

GeorgiaGeorgian dish

Bazhe: Georgian Walnut Sauce

Make Georgian bazhe by blending walnuts with garlic, blue fenugreek, coriander, marigold and vinegar, then chilling until thick and smooth

A bowl of thick green tkemali sauce with unripe green cherry plums on a wooden table.

GeorgiaGeorgian dish

Tkemali: Georgian Green Cherry Plum Sauce

Make Georgian green tkemali by simmering sour cherry plums, sieving the fruit and seasoning it with garlic, cilantro, dill and chile

A rustic bowl of thick red adjika paste beside whole dried red chiles on a wooden table.

GeorgiaGeorgian dish

Adjika: Georgian Red Chile Paste

Make Georgian adjika by grinding dried red chiles with garlic, coriander and blue fenugreek, then binding the paste with cooled boiled water

A white layered Sulguni cheese and cut wedge on a wooden board, with bread and a Georgian pottery jug in the background.

GeorgiaGeorgian dish

Sulguni: Georgian Layered Stretched Cheese

Make Georgian Sulguni from fresh unsalted Imeretian curd with a controlled hot-water stretch, repeated folds and a measured chilled brine

A round golden Megruli khachapuri with browned cheese on top and a cut wedge showing the melted cheese filling.

SamegreloGeorgian dish

Megruli Khachapuri: Megrelian Double-Cheese Bread

Make Georgian Megruli khachapuri with a soft yeast dough, an Imeretian cheese and sulguni filling, and a bubbling sulguni topping

A pale Tushetian Guda cheese wheel with a cut wedge and torn shoti bread on a wooden board.

TushetiGeorgian dish

Tushetian Guda Cheese with Shoti Bread

Serve Tushetian Guda, Georgia’s mature highland cheese, with fresh shoti bread in a simple four-person tasting plate

Pshavian Dambalkhacho softens in clarified butter in a clay pan, with shoti bread alongside.

PshaviGeorgian dish

Georgian Dambalkhacho with Clarified Butter (Khachoerbo)

Make khachoerbo, a Pshavian Dambalkhacho cheese warmed gently in clarified butter and served with shoti bread

Fine cream-finished Tenili cheese threads on a clay platter with shoti bread beside them.

Samtskhe-JavakhetiGeorgian dish

Meskhetian Tenili Cheese with Shoti Bread

Serve Georgian Tenili, Meskheti's delicate pulled-thread cheese, with fresh shoti bread in a simple four-person plate

Georgian tolma rolls wrapped in glossy grape leaves with a bowl of garlic matsoni sauce.

GeorgiaGeorgian dish

Georgian Tolma in Grape Leaves

Make Georgian tolma with beef, pork, rice and herbs wrapped in grape leaves, gently simmered and served with garlic matsoni sauce

A bowl of golden Georgian chicken soup thickened with egg and topped with coriander.

GeorgiaGeorgian dish

Georgian Chikhirtma Chicken Soup

Make Georgian chikhirtma, a silky chicken soup thickened with eggs and flour, brightened with white wine vinegar and fresh coriander

A bowl of Georgian khashi with beef tripe, tender foot meat, crushed garlic and bread.

GeorgiaGeorgian dish

Georgian Khashi (Beef Feet and Tripe Soup)

Make Georgian khashi with beef feet and tripe, slowly simmered until tender and served piping hot with crushed garlic

A bowl of pale Georgian shila pilav with soft round rice, lamb pieces and black pepper.

GeorgiaGeorgian dish

Georgian Shila Pilav (Soft Lamb and Rice Pilaf)

Cook Georgian shila pilav with lamb, sheep-tail fat and round rice simmered until soft, creamy and nearly broken down

A cut square Georgian puff pastry reveals soft white cheese on a ceramic plate.

GeorgiaGeorgian dish

Penovani Khachapuri

Bake Georgian penovani khachapuri at home: eight flaky square pastries filled with Imeretian cheese and sulguni, with clear shaping and oven cues

A cut Gurian crescent pastry reveals plain cheese and hard-boiled egg on a plate.

GuriaGeorgian dish

Guruli Gvezeli

Make Gurian crescent pastries at home with soft yeast dough, Imeretian cheese and a whole hard-boiled egg in every serving

A cut square of Georgian achma shows delicate dough and melted cheese layers beneath a golden crust.

GeorgiaGeorgian dish

Achma

Make Georgian achma at home with thin parboiled dough sheets, Imeretian cheese, sulguni and butter baked into eight crisp-edged squares

A creamy round dish of upright Sinori bread spirals, with a loose roll in front and lightly browned tops.

GeorgiaGeorgian dish

Sinori

Make Georgian Sinori with upright lavash scrolls, fresh curd cheese, butter and garlic in a creamy baked dish

Close view of stretchy melted sulguni in a clay dish, surrounded by glossy golden-brown butter.

GeorgiaGeorgian dish

Borano

Make Ajarian Borano with sulguni softened in hot water and gently melted in golden browned butter

Close view of thick Tashmijabi in a rustic bowl, with a spoon lifting a long elastic strand of cheese.

GeorgiaGeorgian dish

Tashmijabi

Make Georgian Tashmijabi with warm mashed potatoes and fresh sulguni stirred together until thick and stretchy

Khavitsi flour porridge with a pool of clarified butter in a rustic bowl

GeorgiaGeorgian dish

Khavitsi

Make Georgian Khavitsi, a hearty wheat-and-corn flour porridge served hot with clarified butter

Walnut churchkhela strings with grapes on a rustic Kakhetian table

GeorgiaGeorgian dish

Churchkhela

Make Kakhetian churchkhela with walnut strings coated in thickened grape juice and wheat flour

Four pieces of glossy Georgian pelamushi on a ceramic plate, with grapes and walnuts

GeorgiaGeorgian dish

Pelamushi

Make Georgian pelamushi with grape juice and fine cornmeal. This naturally sweet harvest pudding is cooked until glossy, then chilled until firm

A round Georgian grape tatara pudding cut into pieces and topped with walnuts

GeorgiaGeorgian dish

Tatara

Make Georgian tatara by reducing grape juice and cooking it with wheat flour until thick. Cool it on a plate and serve with optional walnuts

Open a recipe for its ingredients, method and serving details. Regional names and variations are explained with the individual dish.