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

Browse Georgia

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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

Thin round Tushetian Kotori with golden pan marks and a broken edge showing dry curd filling.

TushetiGeorgian dish

Tushetian Kotori

Make Kotori, Tushetian thin stuffed flatbread filled with dry curds and clarified butter, then pan-cooked until golden

Two pleated Tushetian khinkali on a ceramic plate; one is opened to show chopped lamb inside.

TushetiGeorgian dish

Tushetian Khinkali

Make Tushetian khinkali with hand-chopped lamb, firm flour dough and caraway, then boil the pleated dumplings until safely cooked

Thick wedges of Tushetian Guda cheese and torn Shoti bread on a rustic ceramic platter.

TushetiGeorgian dish

Tushetian Guda with Shoti Bread

Serve Tushetian sheep-milk Guda with warm Georgian Shoti bread in a simple four-person cheese plate

Tender lamb pieces with rendered fat and mountain savory in a rustic serving pot.

TushetiGeorgian dish

Tushetian Shepherd's Qaurma

Slowly cook Tushetian lamb qaurma with tail fat and mountain savory in a covered pot until tender and rich with juices

Pleated Khevsur khinkali dumplings with beef-and-lamb filling arranged on a simple ceramic plate.

KhevsuretiGeorgian dish

Khevsur Khinkali

Make Khevsur khinkali with pleated dough and juicy beef-and-lamb filling, then boil until the centre is safely cooked

Golden round khortsshebuiani kada pies with beef, cheese and green alpine-allium filling on a wooden board.

KheviGeorgian dish

Khortsshebuiani Kada

Bake Khevi's savory khortsshebuiani kada pies with beef, mild cheese and alpine leek in soft yeasted bread dough

Golden round Mkhlovani Khevi cut open to show its beet-green, spinach and cheese filling on a wooden board.

KheviGeorgian dish

Mkhlovani Khevi

Bake Khevi-style mkhlovani, a golden Georgian flatbread filled with beet greens, spinach, spring onion, herbs and cheese

Whole and halved mushrooms baked with golden sulguni in a shallow Georgian clay ketsi.

GeorgiaGeorgian dish

Mushrooms on Ketsi

Make Georgian soko ketsze with button mushrooms, butter and melted sulguni, baked in a clay-style pan

Georgian tomato and cucumber salad coated with walnut dressing and fresh herbs in a ceramic bowl.

GeorgiaGeorgian dish

Georgian Salad with Walnuts

Make Georgian salad with ripe tomatoes, cucumber, herbs and a thick garlic-walnut dressing

Georgian red bean lobio with cilantro in a rustic clay serving pot.

GeorgiaGeorgian dish

Lobio in a Clay Pot

Make Georgian lobio with tender red kidney beans, onion, garlic and herbs, served hot in a clay pot

Georgian walnut lobio with whole red beans and fresh cilantro in a serving bowl.

GeorgiaGeorgian dish

Lobio with Walnuts

Make Georgian walnut lobio with tender red beans, garlic, coriander and blue fenugreek, served warm with fresh cilantro

Georgian lobio with red beans and tkemali sauce, finished with fresh cilantro.

GeorgiaGeorgian dish

Lobio with Tkemali

Make Georgian lobio with tender red beans, leek, herbs and tart tkemali sour plum sauce. Serve warm with mchadi or bread

Georgian spinach pkhali shaped into walnut-bound portions with cilantro and pomegranate.

GeorgiaGeorgian dish

Spinach Pkhali

Make Georgian spinach pkhali with walnuts, garlic, herbs and blue fenugreek. Chill, shape into portions and serve with pomegranate

Georgian beet pkhali shaped into walnut-bound portions with cilantro and pomegranate.

GeorgiaGeorgian dish

Beet Pkhali

Make Georgian beet pkhali with walnuts, garlic, herbs and blue fenugreek. Chill, shape into portions and serve with pomegranate

Georgian green bean pkhali shaped into portions with walnuts, cilantro and pomegranate.

GeorgiaGeorgian dish

Green Bean Pkhali

Make Georgian green bean pkhali with walnuts, garlic, herbs and blue fenugreek. Chill, shape into portions and serve with optional pomegranate

Georgian ekala pkhali shaped into portions with walnuts, dill, cilantro and pomegranate.

GeorgiaGeorgian dish

Ekala Pkhali

Make Georgian ekala pkhali with tender Smilax shoots, walnuts, garlic, herbs and vinegar. Chill and serve with optional pomegranate

Samegrelo lobio with soft red kidney beans and a separate mound of white ghomi.

SamegreloGeorgian dish

Lobio with Ghomi

Cook Samegrelo-style lobio with ghomi: tender red beans seasoned with herbs and tkemali, served beside thick Georgian cornmeal porridge

Gurian kohlrabi-green pkhali with ground hazelnuts and herbs on a ceramic plate.

GuriaGeorgian dish

Gurian Kejera Pkhali

Make Gurian kejera pkhali with tender kohlrabi greens, hazelnuts, garlic, cilantro and parsley in this practical Georgian appetizer recipe

A golden square of layered Ajarian achma in a dark pan, with a cut piece showing its cheese-filled layers.

AdjaraGeorgian dish

Ajarian Achma-Khachapuri

Make Ajarian achma with thin boiled dough sheets, butter and a savory mozzarella-feta center, baked golden in a small pan

Amber Kakhetian churchkhela strands hang beside a cut piece showing the walnut halves inside.

KakhetiGeorgian dish

Kakhetian Churchkhela

Make Kakhetian churchkhela with threaded walnut halves and grape tatara. A practical home method for dipping, drying and storing the Georgian sweet

A steaming bowl of Tskaldaskhmula with golden mchadi pieces and white cottage-cheese curds in the foreground.

RachaGeorgian dish

Tskaldaskhmula

Make a simple Racha-inspired Tskaldaskhmula with mchadi, cottage cheese and clarified butter, finished with boiling water and served hot

Six dark-green pkhali portions with pomegranate on a Georgian ceramic plate; golden mchadi sits behind them.

Shida KartliGeorgian dish

Pkhaleuli Kartli

Make Kartli-style pkhaleuli with spinach, chard, walnuts, fried onion and fresh green garlic. Shape the chilled Georgian starter and serve with pomegranate

One golden Batumi Adjaruli khachapuri boat filled with bubbling cheese, egg yolk and butter on a parchment-lined tray.

AdjaraGeorgian dish

Batumi Adjaruli Khachapuri

Bake Batumi-style Adjaruli khachapuri with golden yeast dough, mozzarella and feta. Finish each hot cheese boat with pasteurized egg yolk and butter

Round Imeretian khachapuri with a golden crust and cheese filling, cooked on a dark clay ketsi.

ImeretiGeorgian dish

Imeretian Khachapuri on Ketsi

Make round Imeretian khachapuri filled with mozzarella and feta, cooked on a dry ketsi or heavy skillet and finished with butter

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