A FOOD TRADITION
Georgian Cuisine
A diverse Caucasian cooking tradition centered on breads, dumplings, walnuts, fresh herbs, beans, cheese, grilled meats, and richly seasoned stews.
Dishes linked to this cuisine
1–12 of 42
Adjaruli Khachapuri
Adjaruli Khachapuri is a boat-shaped Georgian cheese bread filled with melted cheese and finished with butter and a baked egg.
Ajapsandali
A Georgian vegetable stew of eggplant, tomatoes, peppers, onions, garlic, herbs, and oil, typically cooked until tender and served warm or at room temperature.
Badrijani Nigvzis
Fried or roasted eggplant slices are rolled around a savory walnut, garlic, and herb filling, often with pomegranate garnish.
Borano
Borano is a Georgian cheese dish in which cheese is melted or fried with butter until rich and soft.
Chakapuli
Chakapuli is a Georgian spring stew of lamb or veal braised with sour plums, tarragon, herbs, and often white wine.
Chanakhi
Chanakhi is a Georgian slow-cooked lamb stew layered with eggplant, potatoes, tomatoes, onions, garlic, and herbs.
Chashushuli
Chashushuli is a Georgian hot stew of tender beef simmered with tomatoes, onions, garlic, and aromatic herbs.
Chirbuli
Chirbuli is a Georgian egg dish simmered with tomatoes, onions, garlic, walnuts, and fresh herbs.
Chkmeruli
Chkmeruli is a Georgian chicken dish in a rich garlic, milk, and butter sauce, traditionally served hot.
Churchkhela
Churchkhela is a Georgian confection of threaded walnuts coated repeatedly in a thickened grape-must and wheat-flour mixture and dried.
Elarji
Elarji is a hot, thick Georgian porridge of cornmeal enriched with stretchy sulguni cheese and typically seasoned with salt.
Gebzhalia
Gebzhalia is a Georgian cheese dish made from rolled sulguni with mint and commonly served with a milk-based sauce.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.