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.

272recipes

GeorgiaKeep exploring Georgia

See all recipes →

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

Explore recipes by region

Choose a Georgian region to narrow the collection.

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.

Search recipes

Dish type

24recipes

Golden Megrelian cornmeal patties on a plate, one split to show melted Sulguni

GeorgiaGeorgian dish

Megrelian Chvishtari

Make Megrelian chvishtari: cornmeal patties filled with Sulguni and pan-fried until golden and hot inside

Golden mchadi rounds on a plate with separate Sulguni slices

GeorgiaGeorgian dish

Mchadi with Sulguni

Make Georgian mchadi from cornmeal and water, then serve the golden rounds hot with separate slices of Sulguni

Golden diamond baklava in a pan, one piece lifted to reveal thin flaky layers and walnuts

GeorgiaGeorgian dish

Ajarian Baklava (აჭარული ბაქლავა)

Make Ajarian baklava with 40 thin hand-rolled dough layers, walnut-sugar filling and cooled syrup for a golden, diamond-cut pastry

A rustic bowl of hot braided cheese melted in browned butter with plain golden mchadi beside it

GeorgiaGeorgian dish

Mchadi with Borano (მჭადი ბორანოთი)

Make Ajarian mchadi with borano: plain cornmeal cakes served with braided cheese warmed in nutty browned butter

A griddled oval cornmeal cake beside crumbled white cheese and a small bowl of tomato-cucumber salad

GeorgiaGeorgian dish

Imeretian Chvishtari (ჭვიშტარი იმერული)

Make Imeretian-style chvishtari with young Imeruli cheese mixed through cornmeal dough, then griddled until golden and soft inside

Four round cheese-filled wheat cakes on a ceramic plate, one split open, with sour cream beside them

GeorgiaGeorgian dish

Megrelian Kvarabia (Kvalam Kveri, კვალამკვერი)

Make Megrelian Kvarabia with a mild Imeretian and Sulguni cheese filling, then boil the round cakes and brown one side in a skillet

Golden mchadi rounds on a plate with separate Imeretian cheese slices

GeorgiaGeorgian dish

Mchadi with Imeretian cheese

Make Georgian mchadi from cornmeal and water, then serve the golden rounds hot with separate slices of Imeretian cheese

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

ImeretiGeorgian dish

Imeretian Spinach Pkhali

Make Georgian spinach 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.

ImeretiGeorgian dish

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

SamegreloGeorgian dish

Megrelian Lobio with Tkemali

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

Kakhetian-style lamb mtsvadi cubes grilled on flat skewers with raw onion.

KakhetiGeorgian dish

Kakhetian-Style Lamb Mtsvadi

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

Pork mtsvadi on flat skewers served with raw onion beside a Tbilisi garden mangal.

TbilisiGeorgian dish

Mtsvadi on Tsalami

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

A pale platter of browned roasted turkey pieces coated with thick walnut-garlic paste on a wooden table.

SamegreloGeorgian dish

Megrelian Satsivi (Roasted Turkey in Thick Walnut Sauce)

Make Megrelian satsivi with roasted turkey under a dense walnut, garlic and spice paste, served chilled or cool

Kakhetian lamb chakapuli with green plums and fresh tarragon in a rustic clay pot.

KakhetiGeorgian dish

Kakhetian Chakapuli

Make Kakhetian chakapuli with tender lamb, sour green plums, tarragon and dry white wine. A gentle simmer brings the spring herbs together

Round barley-flour khachapuri cut open to show its melted cheese filling on a wooden board.

SvanetiGeorgian dish

Svaneti Barley Khachapuri

Bake Svaneti-style barley khachapuri: round yeast breads with a nutty wheat-and-barley crust and a warm cheese filling

4:3: Four golden Ajarian lobiani boats with smooth kidney-bean filling, one cut open on a rustic wooden table.

AdjaraGeorgian dish

Ajarian Lobiani with Bean Filling

Make Ajarian lobiani: four golden boat-shaped Georgian breads filled with smooth red beans and butter

4:3: Four golden closed Ajarian-style khachapuri rounds with cheese filling, one wedge cut to show the soft centre.

AdjaraGeorgian dish

Closed Ajarian Khachapuri with Imeretian and Sulguni Cheese

Bake closed Ajarian khachapuri at home: four round yeast breads filled with Imeretian-style cheese and Sulguni

4:3: A bowl of Gurian kirkazhi with whole red beans, walnut dressing, fresh herbs and raw onion rings.

GuriaGeorgian dish

Gurian Kirkazhi: Whole Beans with Walnut and Vinegar

Make Gurian kirkazhi with whole red beans, walnuts, garlic, coriander, vinegar and fresh herbs in a practical home recipe

4:3: Golden round Rachan-style khachapuri with cheese and smoked ham visible in a cut wedge.

RachaGeorgian dish

Rachan-Style Ham Khachapuri: Georgian Cheese Bread with Smoked Ham (ხაჭაპური ლორით)

Bake four round Georgian cheese breads filled with Imeretian-style cheese, Sulguni and ready-to-eat smoked ham

4:3: Four boiled, pleated Mtiuluri khinkali on a plate, one opened to show the beef-and-pork filling.

GeorgiaGeorgian dish

Mtiuluri Khinkali

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

Five spinach-and-walnut pkhali patties on a ceramic platter, with one cut open and topped with pomegranate.

KutaisiGeorgian dish

Imeretian Spinach Pkhali

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

Four spinach-and-walnut pkhali patties on a ceramic plate, one cut open and topped with pomegranate.

Upper ImeretiGeorgian dish

Imeretian Spinach Pkhali

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

A plate of green spinach pkhali patties garnished with pomegranate and cilantro.

GuriaGeorgian dish

Imeretian Spinach Pkhali

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

A ceramic plate of green spinach-walnut pkhali portions, garnished with pomegranate and cilantro.

OzurgetiGeorgian dish

Imeretian Spinach Pkhali

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

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