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.
Imeretian Lobio with Leeks
Make Imeretian lobio with red beans, leek, sour plum tkemali and herbs. Includes safe dried-bean cooking steps and make-ahead guidance
Rachan Shkmeruli
Make Rachan Shkmeruli with browned chicken, crushed garlic and a quick milk sauce. Includes food thermometer guidance for safely cooked chicken
Kakhetian Chakapuli
Make Kakhetian chakapuli with tender lamb, sour green plums, tarragon and dry white wine. A gentle simmer brings the spring herbs together
Pshavi Khinkali
Make Pshavi khinkali with beef, lamb, cumin and firm cold-water dough, folded by hand and boiled until juicy and tender
Ekala Pkhali
Make Georgian ekala pkhali with tender Smilax shoots, walnuts, garlic, herbs and vinegar. Chill and serve with optional pomegranate
Khevsur Khinkali
Make Khevsur khinkali with pleated dough and juicy beef-and-lamb filling, then boil until the centre is safely cooked
Tianeti Khinkali
Make Tianeti khinkali with beef, beef fat, red onion, chili, cumin and caraway in firm boiled dough
Kakhetian Lobio with Oil
Cook tender Georgian beans and finish them with Kakhetian sunflower oil, red onion, garlic, parsley and mint
Rachan Khachapuri
Bake Rachan khachapuri at home: golden rectangular yeast bread filled with fresh Georgian-style cheese
Megruli Khachapuri
Make Megruli Khachapuri with a soft milk dough, fresh cheese filling and a golden Sulguni-and-egg-yolk topping
Rachan Lobio with Ham
Simmer kidney beans with Racha-style cured ham, onion and Georgian spices for this thick regional lobio
Spinach Pkhali
Make Georgian spinach pkhali with walnuts, garlic, herbs and blue fenugreek. Chill, shape into portions and serve with pomegranate
Beet Pkhali
Make Georgian beet pkhali with walnuts, garlic, herbs and blue fenugreek. Chill, shape into portions and serve with pomegranate
Kartli Chakapuli
Make Chakapuli with tender lamb, sour green plums, tarragon and dry white wine. A gentle simmer brings the spring herbs together
Imeretian Leek Pkhali (Prasiela)
Make Imeretian leek pkhali with tender leeks, walnuts, garlic, herbs and Georgian spices. Chill, shape and serve this cold appetizer
Ajarian Pkhal-Lobio with Kohlrabi Greens
Make Ajarian pkhal-lobio with tender beans, kohlrabi leaves, leek, walnuts and herbs. Cook the beans safely, combine the greens and serve it hot
Imeretian-Style Fresh Cheese (Imeruli Kveli)
Make a fresh Imeretian-style cheese with pasteurized milk, rennet and a cold 16% brine. Drain, salt and press the curd safely at home
Nadughi with Mint in Sulguni Rolls
Make a Georgian Nadughi appetizer with fresh mint and thin Sulguni sheets. Fold, roll and serve these cool whey-curd cheese bites in 20 minutes
Satsivi
Make Georgian Satsivi with tender chicken, walnuts, garlic, blue fenugreek, and a gently tangy sauce served cold
Apkhazura
Make Georgian apkhazura with beef, pork, herbs and pomegranate, wrapped in caul fat and pan-fried until safely cooked
Georgian Kababi
Make Georgian kababi with beef, pork and chicken, grilled on flat skewers and served with lavash, red onion and satsebeli
Mushrooms with Sulguni
Bake whole button mushrooms with butter and Sulguni in a Georgian ketsi or oven-safe dish for a hot, shareable side
Svan Chvishtari
Bake Svan chvishtari, Georgian cornmeal patties mixed with Sulguni cheese and served warm
Gozinaki with Mulberry Bakmazi
Make Meskhetian gozinaki with mulberry bakmazi and walnuts, pressed into crisp little diamonds for tea
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Open a recipe for its ingredients, method and serving details. Regional names and variations are explained with the individual dish.