/ / Dishes of Georgian cuisine

Dishes of Georgian cuisine

Many of us adore a variety of Dishes of Georgian cuisine. Take, for example, delicious khachapuri, sauceSatsebeli, khinkali and so on. There are also many other delicacies that are very popular in Georgia, but few know about it in other countries. But if you heard, you never cooked.

so "so simple!" Decided to introduce you to them and expand yourKnowledge in the field of cooking. Each hostess has her own recipe for preparation, featuring additional ingredients and seasonings. We offer classical options that will appeal to the majority.

1. Satsivi with chicken

Satsivi with chicken


  • 1 medium chicken
  • 500 g of peeled walnuts
  • 4 onions
  • 3 tooth. Garlic
  • 1 bunch of cilantro
  • 1 tbsp. L. White wine vinegar or pomegranate juice
  • 1 tbsp. L. Ground coriander
  • 1 tbsp. L. Ground saffron
  • 10 g of butter
  • Pinch of ground cinnamon
  • Salt, pepper (to taste)


  1. Boil the chicken. Broth and cool. Finely chop the onion and fry it until it is clear (about 10 minutes).
  2. Let the nuts through the meat grinder or grind them withUsing a food processor. Mix with spices and finely chopped cilantro. Add to the nuts cooled broth. The mass should look like porridge. Garlic rub with salt, add and mix.
  3. The remaining broth (about 1.3 liters)Put it again on the fire. When it boils, make a slow fire. Stirring, gradually add nut mass. Then bring the sauce to a boil and leave it for a couple of minutes. Add the fried onions and pieces of boiled chicken fillet, let the dish boil again, add the vinegar. Stir and cook for another five minutes.
  4. Take it off the fire, cover it and let it rest.

2. Lobio



  • 500 g of beans
  • 2 onions
  • 1 large bunch of cilantro
  • 3 tooth. Garlic
  • Salt, adzhika, coriander (to taste)


  1. Soak the beans in cold water for 6-8 hours. It's best to do this from the evening. Large cut one onion, add to the beans. Cook, cover, until cooked, about 30 minutes. Beans should become soft.
  2. Cut the cilantro and chop the garlic. The second onion cut into thin semirings. Razumni beans so that part of the beans remains intact. Stirring constantly, add adzhika and ground coriander. Good amy.
  3. Turn off the hotplate and add crushed herbs, onions and garlic. Mix, cover and leave for 15-20 minutes.

3. Chakapuly


  • 1 kg of lamb
  • 500 g of green onion
  • 2 bunches of tarragon
  • 1 bunch of cilantro
  • 2 tbsp. Draining
  • 2 tbsp. White dry wine
  • 2 tooth. Garlic
  • 1/2 pod of hot green pepper
  • 1 tsp. Hops-suneli
  • Salt, ground black pepper (to taste)


  1. Cut the lamb in small pieces and place it in the saucepan. Chop greens, garlic, onions and bisected. Half put to the meat, add wine and half of the sink.
  2. Place the stew-pan on a big fire. After boiling, make slow fire and carcasses 45-50 minutes. Add the remaining greens, onions and plums, cover and cover for 12 minutes. Turn it off and leave it for another 15 minutes.

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