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.
Kartlian Matsoni Shechamandi
Make a Kartlian matsoni soup with rice, egg, onion and fresh herbs. This gently tangy Georgian shechamandi is ready in 50 minutes
Imeretian Spinach Pkhali
Make Georgian spinach pkhali with walnuts, garlic, herbs and blue fenugreek. Chill, shape into portions and serve with pomegranate
Imeretian Spinach Pkhali
Make Georgian spinach pkhali with walnuts, garlic, herbs and blue fenugreek. Chill, shape into portions and serve with pomegranate
Imeretian Spinach Pkhali
Make Georgian spinach pkhali with walnuts, garlic, herbs and blue fenugreek. Chill, shape into portions and serve with pomegranate
Kobuleti Majuni
A chilled Kobuleti rice sweet balances honeyed sweetness with a distinct black-pepper warmth.
Tbilisi Ponchiki
Make 16 Georgian cream-filled ponchiki with soft yeast dough and chilled vanilla custard. Fry until golden and serve warm with icing sugar.
Georgian Matsoni Soup
Make Georgian matsoni soup with onion, egg, wheat flour and fresh herbs. This gently thickened, tangy bowl is ready in 40 minutes
Georgian Mushroom Soup
Make Georgian-style mushroom soup with champignons, potato, milk, light cream and fresh herbs. A smooth, satisfying bowl ready in 60 minutes
Shida Kartli Wild Sorrel Shechamandi
Make Georgian wild-sorrel shechamandi with dried leaves, walnuts, garlic and tart plum tklapi. This vegan Shida Kartli soup serves six
Shida Kartli Cornel Shechamandi
Make Georgian cornel shechamandi, a tart Shida Kartli fruit soup with onion, mint and coriander, in a measured home version
Rachuli Lobiani (Rachan Bean-and-Ham Bread)
Bake Rachuli lobiani, Racha’s round yeasted bread filled with beans and smoked pork ham, in a home oven
Meskhetian Goose Apokhti Khinkali (dumplings with dried goose)
Make small Meskhetian dumplings filled with goose apokhti, gently simmered with ghee and finished with golden onion
Kakhetian Khashlama (slow-boiled beef)
Make Kakhetian khashlama with tender beef slowly simmered in a clear broth, then finish it with coriander and coarse salt
Ajarian Borano (braided cheese with browned butter)
Make Ajarian borano with softened braided cheese gently cooked in browned butter until glossy, golden and stretchy
Megrelian Gebzhalia (soft cheese rolls with mint and matsoni)
Make Megrelian gebzhalia with warm, supple cheese rolled around crushed mint and served in cool matsoni sauce
Megrelian Walnut Kharcho (beef in smoked-pepper walnut sauce)
Make Megrelian walnut kharcho with tender beef, finely ground walnuts, smoked red pepper and a brief vinegar finish
Rachan Khavitsi (clarified-butter sediment porridge)
Make Rachan khavitsi with pale peri sediment from clarified butter, bread flour and salt, then serve it hot with bread
Imeretian Eggplant with Walnuts (Imeretian badrijani nigvzit)
Make Georgian Imeretian eggplant with walnuts: golden fried aubergine folded around fresh coriander, garlic and vinegar walnut paste
Imereti-Style Fresh Brined Cheese
Make a fresh Georgian cheese at home with pasteurized milk, mesophilic culture, rennet and a brief chilled brine
Kakhetian Shila Pilav
Make Kakhetian shila pilav with lamb, sheep-tail fat and round rice simmered until soft, peppery and spoonable
Kobuleti-Style Sarma in Grape Leaves
Make Georgian sarma with beef, pork, rice and herbs wrapped in grape leaves, gently simmered and served with garlic matsoni sauce
Fresh Tenili-Inspired Georgian String Cheese
Make a fresh Georgian string cheese inspired by Meskhetian Tenili with pasteurized milk, fine hand-pulled strands, chilled brine and cream
Kakhetian Dedas Puri (Shotis Puri), Home-Oven Adaptation
Make Kakheti’s long, pointed Dedas Puri at home with a simple yeast dough, baking stone or steel, and clear shaping and baking cues
Fresh Meskhetian Chechili-Inspired String Cheese
Make a fresh, skim-milk Meskhetian Chechili-inspired cheese at home, with hot-whey stretching, tied strands and clear cold-storage guidance
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Open a recipe for its ingredients, method and serving details. Regional names and variations are explained with the individual dish.