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.
Ajarian Malakhto with Green Beans and Walnuts
Make a cold Ajarian Malakhto with tender green beans, walnuts, herbs and tart verjus. This coarse summer side is served chilled with hot mchadi
Home-Style Megruli Sulguni from Young Imeretian Cheese
Make a home-style Megruli Sulguni-inspired cheese by stretching young Imeretian cheese in hot water, folding it into layers and chilling it in brine
Home-Oven Shotis Puri — Kakhetian Georgian Bread
Bake Kakhetian Shotis Puri in a home oven with a lean yeast dough, tapered crescent shape and a thoroughly preheated baking steel
Tushuri Guda with Dedas Puri — Tushetian Cheese Serving Plate
Serve protected Tushetian Guda with Dedas Puri in four small tasting portions; use finished, traceable cheese and follow its storage label
Megrelian Smoked Sulguni with Mchadi — Samegrelo Cheese Plate
Serve smoky Megrelian Sulguni with four crisp pan-cooked mchadi for a simple Samegrelo-inspired snack. Use ready-made cheese and follow its label
Svan Tashmijabi — Stretchy Potato and Young Sulguni Mash
Make Svanetian tashmijabi with boiled potatoes, young Sulguni and hot milk, stirred until smooth and stretchy
Megrelian Ajika — Fresh Red Pepper and Herb Condiment
Make a small fresh batch of Megrelian-style ajika with red peppers, garlic, herbs and Georgian spices. Serve as a condiment and keep refrigerated
Megrelian Ghomi — Georgian Maize Porridge with Sulguni
Make a dense Georgian maize porridge with coarse grits and fine maize meal, then serve it hot with Sulguni. A measured Megrelian-style home recipe
Ajarian Sinori — Rolled Lavash with Garlic, Ricotta and Sulguni
Make Ajarian-style Sinori with upright lavash spirals, a warm garlic-butter ricotta sauce and melted Sulguni. A measured home version baked until lightly golden
Kakhetian Tatara — Georgian Grape Pudding with Walnuts
Make Kakhetian tatara with reduced grape juice, wheat flour and chopped walnuts. This measured Georgian dessert sets softly and can be served warm or cool
Sorrel Shechamandi Kartli — Georgian Sorrel and Walnut Soup
Make Kartli-style sorrel shechamandi with dried wild sorrel, walnuts, garlic and plum tklapi in a gently thickened Georgian soup
Matsvnis Shechamandi — Georgian Matsoni Soup (Kartli)
Make hot Kartli-style Matsvnis Shechamandi with Georgian matsoni, onion, egg, dill and coriander in a gently thickened soup
Shindis Shechamandi Kartli — Georgian Cornelian Cherry Soup
Make hot Shida Kartli cornelian cherry shechamandi with onion, garlic, mint, coriander and a light flour thickening
Meskhetian Nazuki — Georgian Spiced Sweet Bread
Bake Georgian nazuki with raisins, cinnamon and cloves in four glossy half-moon loaves using a home oven
Tbilisi Shila Pilav — Georgian Lamb and Rice Pilav
Make Georgian shila pilav with lamb, sheep-tail fat and round rice simmered until soft and spoonable, with its Tbilisi sharing context
Nadughi with Fresh Herbs — Georgian Whey-Curd Appetizer
Mix Georgian Nadughi with mint, coriander, parsley and garlic for a quick chilled appetizer, with a ricotta substitute and practical storage guidance
Mertsvi (Tashmijabi)
Make Georgian Tashmijabi with warm mashed potatoes and fresh sulguni stirred together until thick and stretchy
Ajarian Spinning Cheese (Acharuli Chlechili)
Make a fresh home-style Ajarian spinning cheese with pasteurized milk, pulled strands, a loose braid and a short chilled brine
Tbilisi Kababi (ქაბაბი თბილისური)
Make Tbilisi-style kababi with beef, pork and chicken, Georgian spices, thin lavash, red onion, barberries and satsebela
Gurian Christmas Pie (გურული ღვეზელი)
Bake Gurian ghvezeli, a crescent-shaped Georgian holiday bread filled with Imeretian cheese and hard-boiled egg, with a soft yeast dough
Megrelian Bazhe (ბაჟე მეგრული)
Make Megrelian bazhe with walnuts, garlic, blue fenugreek, coriander and green chili, balanced with pomegranate juice or wine vinegar
Surami Nazuki (ნაზუქი სურამული)
Bake Surami-style Georgian nazuki at home: soft yeast loaves with raisins, honey, matsoni, cinnamon, cloves and vanilla
Gurian Kirkazhi Beans (კირკაჟი ლობიო)
Make Gurian kirkazhi with whole red beans, walnuts, fresh coriander, basil and wine vinegar in this clear, safety-minded Georgian recipe
Pshavi Dambalkhacho Khachoerbo (დამბალხაჭო)
Make Georgian khachoerbo by melting finished Pshavi Dambalkhacho with clarified butter into a hot, scoopable cheese dip
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Open a recipe for its ingredients, method and serving details. Regional names and variations are explained with the individual dish.