Family Recipes
Simple, delicious dishes for everyday family meals
15 recipes
Ajapsandali
A juicy Georgian vegetable stew with pan-fried eggplant, potatoes, tomatoes, and fragrant cilantro and basil.
Achma
Traditional Georgian achma — a golden-brown pie made of thin boiled layers of dough, sulguni, imeretian cheese, and plenty of butter.
Gebzhalia
A Megrelian cheese appetizer of soft sulguni rolls with fresh mint and a cool matsoni sauce.
Gozinaki
Traditional Georgian gozinaki — crunchy toasted walnut pieces bound together with thick golden honey.
Ghomi with Sulguni
A thick Megrelian cornmeal porridge with a delicate crust, served hot with strips of sulguni cheese and butter.
Elarji
Stretchy Megrelian elarji combines a delicate cornmeal porridge with plenty of melted sulguni cheese.
Imeretian Khachapuri
A thin, golden Georgian flatbread with a juicy filling of Imeretian cheese and sulguni.
Kveri with Cheese
Thin boiled Georgian cheese pastries with springy dough, a juicy filling of imeruli and sulguni cheese, and a delicate finish of butter or matsoni.
Lobiani
A round Georgian bread with a tender, spiced bean filling and a buttery crust.
Matsvnis Supi (Georgian Matsoni Soup)
A delicate Georgian soup with tangy matsoni, rice, buttery onion, egg and fresh herbs.
Mchadi
Authentic Georgian corn cakes with a crispy crust and a dense, warm center, best enjoyed with sulguni cheese.
Mushrooms in Ketsi
Hot button mushrooms baked in a ketsi with butter and stretchy sulguni cheese — a simple Georgian appetizer with rich mushroom juices.
Tkemali
A tangy, spicy Georgian sauce made from wild plums with garlic, cilantro and ombalo (pennyroyal) — a vibrant condiment for meat, potatoes and vegetables.
Adjarian Khachapuri
Crispy yeasted boat-shaped breads filled with melted sulguni cheese, butter and a barely-set egg yolk — a classic of Adjarian cuisine, served hot straight from the oven.
Churchkhela with Walnuts
Traditional Georgian churchkhela — whole walnuts coated in thick grape tatara, dried until the shell turns firm and chewy.