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

Plate of glossy honey-bound walnut gozinaki pieces, with walnuts nearby

GeorgiaGeorgian dish

Gozinaki

Make Georgian gozinaki with toasted walnuts, honey and a little sugar, pressed thin and cut into diamonds

Three golden Georgian nazuki loaves, one torn open to show its soft raisin crumb, served with tea.

KartliGeorgian dish

Nazuki

Bake Georgian nazuki with a rich milk-and-butter dough, raisins, cinnamon and cloves, finished with a glossy egg wash

Golden Georgian kada rolls on a ceramic plate, one opened to show the sweet spiral filling.

GeorgiaGeorgian dish

Kada

Make Georgian kada with a tender matsoni dough, sweet butter-flour filling and a golden egg-washed crust

Ajarian walnut baklava cut into diamonds in a tray, with fine layers and walnut strata visible.

GeorgiaGeorgian dish

Ajarian Baklava

Make Ajarian baklava with twenty thin buttered sheets, walnut layers and hot sugar syrup

Four boiled Tbilisi kalakuri khinkali on a white plate, one opened to show the juicy meat filling and broth.

GeorgiaGeorgian dish

Kalakuri Khinkali

Make Georgian kalakuri khinkali with beef, pork, herbs and broth sealed in tender pleated wrappers

Four boiled Mtiuluri khinkali on a plate, one opened to show the minced meat and broth.

GeorgiaGeorgian dish

Mtiuluri Khinkali

Make Mtiuluri khinkali with beef, pork, onion and mountain cumin in a firm, broth-filled wrapper

Kakhetian pork mtsvadi skewers with raw onion on a platter in a vineyard setting

KakhetiGeorgian dish

Kakhetian Mtsvadi

Cook Kakhetian mtsvadi with juicy pork neck, salt, dry wine and raw onion over steady grill embers

Six green Imeretian field pkhali patties made with leafy greens and walnuts on a Georgian ceramic platter

ImeretiGeorgian dish

Mindvris Pkhali (Imeretian Field Pkhali)

Make field pkhali with nettles, amaranth, walnuts, garlic and fresh herbs in this Imeretian cold appetizer

Golden flattened young chicken with blackberry and unripe-grape sauce on a Georgian ceramic platter

ImeretiGeorgian dish

Tsitsila Isrim-Makvalshi (Young Chicken with Blackberry and Unripe-Grape Sauce)

Roast young chicken and serve it with isrim-makvali, a tart Georgian sauce of unripe grapes, blackberries, garlic and herbs

Sliced turkey coated in pale Gurian walnut-vinegar sauce on a ceramic platter

GuriaGeorgian dish

Gurian Satsivi (Turkey in Walnut and Vinegar Sauce)

Make Gurian satsivi with tender turkey, finely ground walnuts and the brighter vinegar balance recorded in an old Gurian recipe

Fresh Megrelian elarji lifted on a wooden spoon, with elastic Sulguni strands over a ceramic bowl

SamegreloGeorgian dish

Elarji: Megrelian Stretchy Cornmeal with Sulguni

Make Elarji, the Megrelian Georgian dish of maize porridge kneaded with fresh Sulguni until stretchy

Megrelian jurjani offal stew with pomegranate in a clay pot, served with ghomi

SamegreloGeorgian dish

Jurjani: Megrelian Beef Offal Stew with Pomegranate

Make Megrelian jurjani with tender beef tripe, intestines, heart and liver, aromatic spices, fresh coriander and pomegranate

Fresh Megrelian kupati sausages with pomegranate on a ceramic platter beside ghomi

SamegreloGeorgian dish

Megrelian Kupati: Fresh Pork Offal Sausage with Pomegranate

Make Megrelian kupati with pork offal, pomegranate, savory, coriander and blue fenugreek in butcher-cleaned casing

Kobuleti-style chirbuli in a skillet, whole eggs set in tomato-walnut sauce with fresh herbs and Georgian bread alongside.

KobuletiGeorgian dish

Kobuleti-Style Chirbuli — Georgian Eggs in Tomato and Walnut Sauce

Make Kobuleti-style chirbuli with eggs gently set in a tomato, walnut and herb sauce, ready to serve from the skillet

Iakhni from Kobuleti in a ceramic bowl, tender beef coated in golden walnut sauce with Georgian bread alongside.

AdjaraGeorgian dish

Iakhni from Kobuleti — Georgian Beef in Walnut Sauce

Make Adjarian iakhni with tender beef, thick walnut-garlic sauce and Imeretian saffron. Serves four; Georgian bread is optional

Two golden Rachuli Lori lobiani on a board, one cut to show the red bean and smoked ham filling.

RachaGeorgian dish

Rachuli Lori Lobiani — Georgian Bean Bread with Smoked Ham

Bake Georgian lobiani with soft red beans and smoky Rachuli Lori ham in yeasted bread. Two flatbreads make four side portions

Two golden round khachapuri inspired by Ghebi's three-cheese bread; one is cut open to show the melted cheese filling.

GhebiGeorgian dish

Ghebi Three-Cheese Khachapuri — Georgian Cheese Bread from Racha

Bake Ghebi-style Georgian khachapuri with Imeruli, Sulguni and Kheldaskhmuli cheeses in soft yeast dough. Two breads make four portions

Two golden round Svan kubdari breads, one cut open to show finely diced beef and onion filling.

SvanetiGeorgian dish

Svan Kubdari — Georgian Beef-Filled Bread from Svaneti

Make Svan kubdari with yeasted dough, hand-diced beef, onion, garlic and warm Svan spices. Two golden round breads make four portions

Two golden round Petvraali breads; one is cut open to show the cheese filling dotted with millet grains.

SvanetiGeorgian dish

Svan Petvraali — Georgian Cheese and Millet Bread

Make Svan Petvraali, a Georgian cheese bread filled with tender millet. This home recipe bakes two golden rounds for four side portions

Golden Svan chvishtari patties on a plate, with one broken open to show melted Narchvi cheese in the coarse corn crumb.

SvanetiGeorgian dish

Svan Narchvi Chvishtari — Georgian Cornbread with Cheese

Bake Svan chvishtari with Narchvi cheese: eight golden corn breads with soft centres, ready in about 55 minutes

Meskhetian goose apokhti khinkali in shallow buttery broth, with an open rectangular dumpling showing diced goose and golden onion.

Samtskhe-JavakhetiGeorgian dish

Meskhetian Goose Apokhti Khinkali

Make Meskhetian goose apokhti khinkali with rectangular open-ended dumplings, diced dried goose, buttery broth and golden onion

Bowl of small boiled tatarberaki dough squares topped with cool garlic matsoni and soft golden onion.

SamtskheGeorgian dish

Meskhetian Tatarberaki with Garlic Matsoni

Make Georgian Meskhetian tatarberaki: tender boiled dough squares with cold garlic matsoni and onion softened in clarified butter

Bowl of Meskhetian Tutmaji soup with thin dough ribbons, golden fried dough pillows, onion and pale matsoni broth.

SamtskheGeorgian dish

Meskhetian Tutmaji Soup

Make Georgian Tutmaji, a tangy Meskhetian matsoni soup with handmade dough ribbons, browned pillows and softened onion

Round Meskhetian khachapuri with a glossy golden top, visible flaky layers and a soft cheese centre.

Samtskhe-JavakhetiGeorgian dish

Meskhetian Khachapuri

Make Meskhetian khachapuri, a turban-shaped Georgian cheese bread with thin hand-worked dough, clarified butter and a soft cheese centre

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