Georgian cuisine is a delightful blend of flavors, aromas, and fresh, local ingredients. From hearty stews and grilled meats to delicate dumplings and savory breads, each dish tells a story of the country’s rich history and culture. Georgian food is a treat for the taste buds, offering a wide variety of dishes to satisfy every palate. Whether you’re a meat lover, a vegetarian, or a seafood enthusiast, you’re sure to find something to enjoy. Some of the most popular Georgian dishes include:
Khinkali are traditional Georgian dumplings filled with meat, herbs, and spices. The unique aspect of Khinkali is the flavorful liquid that forms inside the dumpling during the cooking process. This liquid is a result of the natural juices released from the meat filling. Khinkali is traditionally eaten by hand; the dumpling is held by the top knot and the liquid is sipped before biting into the filling. Today, there are various types of Khinkali, including vegetarian options like mushroom or cheese-filled dumplings.
Khachapuri, a Georgian delight, is a cheesy bread wonder. Depending on the region, it comes in various shapes, from round to boat-shaped, and is filled with rich, salty cheese. Some varieties even include eggs or additional layers for extra indulgence. A must-try for cheese lovers! This versatile dish can be enjoyed as a main course, as well as a snack. It’s a must-try for anyone visiting Georgia or exploring Georgian cuisine.
Mtsvadi is a beloved Georgian dish that features skewers of grilled meat, often pork, chicken, lamb, or veal. While some cooks may choose to marinate the meat in a simple blend of onions, spices, and sometimes a splash of wine or vinegar, it’s equally delicious when grilled fresh. Traditionally, Mtsvadi is grilled over an open fire, set with vine branches, imparting a smoky flavor, that enhances its natural taste. This dish is a staple at Georgian feasts and celebrations, often accompanied by fresh vegetables, herbs, and local wine.
Finely chopped vegetables or greens (like spinach, beets, or cabbage) mixed with ground walnuts, garlic, onions, and a blend of spices. Often topped with pomegranate seeds for a burst of sweetness and color.
Thin slices of fried eggplant stuffed with a walnut-garlic paste flavored with Georgian spices, such as blue fenugreek, and garnished with pomegranate seeds.
A fresh salad made with ripe tomatoes, crisp cucumbers, red onions, and herbs, dressed with sunflower oil or vinegar. Often complemented with a walnut dressing.
A stretchy, brined cheese with a mild, salty flavor. It is widely used in cooking 0a0nd often served fresh or smoked. Main ingredient in Adjarian and Megrelian Khachapuri.
A soft, slightly tangy cheese from the Imereti region, commonly used in Imeretian Khachapuri.
A salty sheep’s milk cheese, traditionally aged in sheep’s skin sacks, giving it a distinct earthy flavor.
A rare string cheese from the Samtskhe-Javakheti region, made by hand-stretching curds into thin layers.
A fresh, unsalted cheese often used in light salads or eaten on its own.
A creamy chicken soup with egg yolks and flour for thickening, flavored with vinegar or lemon juice. This comforting soup is a popular Georgian hangover cure.
A hearty beef soup made with rice, onions, coriander, dried blue fenugreek, and Georgian spices.
A warm yogurt-based soup flavored with garlic and herbs like dill or mint. Traditionally made without cucumbers, it is creamy and tangy.
A rich soup made from cow’s feet and stomach, slow-cooked until gelatinous. It’s served hot with minced garlic and vinegar and is a traditional morning dish.
A springtime stew made with lamb or veal, fresh tarragon and a number of greens, plums for added sourness, and white wine. The dish is tangy and herbaceous, highlighting the freshness of the ingredients.
A rich chicken dish from the Racha region, cooked in a garlicky milk or cream sauce and served bubbling hot in a clay pan.
A family-style roasted meat dish (usually pork) mixed with potatoes, onions, and Georgian spices. Its name means “family dish,” emphasizing its homely roots.
Spiced minced meat mixed with onions, garlic, and herbs, formed into sausage shapes and grilled.
A chicken stew prepared with ripe tomatoes, onions, and fresh herbs. Historically made by peasants, it has become a Georgian household staple.
A traditional sausage made from pork or beef, blended with onions, garlic, and Georgian spices.
A boiled beef dish cooked with onions, bay leaves, and minimal seasoning to highlight the meat’s natural flavors. Often served with a garlic sauce.
Georgian-style trout, often grilled or baked with fresh herbs and lemon for a simple yet flavorful dish.
A vegetarian medley of eggplant, tomatoes, peppers, onions, and garlic, simmered with Georgian spices. This dish is similar to ratatouille and is often served cold.
A stretchy cornmeal dish cooked with Sulguni cheese until it becomes thick and gooey. Elarji is a staple of western Georgia, especially in the Samegrelo region.
Mushrooms baked in a clay pan with butter and melted Sulguni cheese, resulting in a savory, cheesy dish perfect as a main or side.
A bean-filled bread made with a soft dough, seasoned with onions and spices.
A Svanetian specialty: a savory pastry stuffed with spiced minced meat, onions, and unique regional spices.
A pastry filled with cheese and fresh herbs, baked or fried, and commonly enjoyed as a snack.
A canoe-shaped bread baked in a clay oven (tone), featuring a crispy crust and soft, airy interior.
Traditional cornbread made from cornmeal and water, often served alongside beans or cheese.
A cheesy variation of Mchadi, stuffed with Sulguni cheese before frying, making it crispy on the outside and gooey inside.
A sweet bread from the Shida Kartli region, flavored with cinnamon, cloves, and occasionally raisins.
A string of nuts dipped in thickened grape juice and dried, forming a chewy, naturally sweet snack.
A traditional Georgian fruit leather made from pureed and sun-dried plums, cherries, apples, apricots and much more.
A festive treat of caramelized walnuts and honey, prepared for New Year celebrations.
Dessert that is made similar to boiled grape juice used in making of Churchkhela, but with thinner texture.