Georgian cuisine

Adjarian Khachapuri

Khachapuri

Khachapuri is a traditional Georgian dish of cheese-filled bread. The bread is leavened and allowed to rise, and is shaped in various ways, usually with cheese in the middle and a crust which is ripped off and used to dip in the cheese.Read More
Khmeli-Suneli - Georgian Style Dry Spice

Khmeli Suneli – Georgian Style Dry Spice

Khmeli suneli is a traditional Georgian spicy herbs mixture. It is popular in Georgia and entire Caucasus region. This recipe is to a Georgian cuisine what curry powder is to an Indian cuisien. No set formula exists for making this mixture, as the proportions of herbs change to complement whatever dish is being prepared.Read More
Adjika - Georgian Style Chilli Paste

Adjika – Georgian Style Chilli Paste

Ajika is a hot, spicy but subtly flavoured paste often used to flavour food mainly in the Caucasian regions of Abkhazia and Samegrelo. Ajika is usually red, though green ajika can be made with unripe peppers.Read More
Walnut Sauce

Satsivi – Georgian Walnut Sauce

Satsivi (Georgian: საცივი) is a Georgian sauce made of walnuts and served cold either as a dipping sauce for bread, or sauce for boiled or fried game or fish. Read More