Georgian cuisine is a riot of flavors—every dish tells a story of mountains and vineyards. Today, we’re making three iconic recipes that have conquered the world.
🥖 Adjarian Khachapuri
A boat of tender yeast dough filled with melted sulguni, butter, and a raw egg yolk at its heart. Hot, stretchy, with golden edges—the perfect balance of bread, cheese, and yolk.
Ingredients:
• All-purpose flour — 500 g
• Warm milk — 250 ml
• Dry yeast — 7 g
• Sugar — 1 tsp
• Salt — 1 tsp
• Vegetable oil — 2 tbsp
• Sulguni cheese (or mozzarella) — 400 g
• Feta cheese — 100 g
• Eggs — 3 (for filling)
• Butter — 60 g
• Egg yolk — 1 (for brushing)
Instructions:
Step 1. Make the dough
Dissolve yeast and sugar in warm milk, let sit for 10 minutes until a 5–7 mm foam cap forms. In a large bowl, mix flour with salt, pour in the yeast mixture and vegetable oil. Knead a soft, slightly sticky dough. Cover with a damp towel and leave in a warm place for 1–1.5 hours—the dough should double in size and slowly spring back when pressed.
Step 2. Prepare the cheese filling
Grate sulguni on a coarse grater, crumble feta with a fork into large crumbs. Mix both cheeses into a uniform mass—it should be pliable but not wet. If the sulguni is too dry, add 1–2 tbsp of milk.
Step 3. Shape the boats
Divide the dough into 3 equal parts (250–270 g each). Roll each into an oval 5–7 mm thick, about 25×15 cm. Along the long edges, spread the cheese filling in 4–5 cm strips, leaving the center empty. Fold the edges toward the center, pinch the ends to form a boat with an open middle. The edges should be tightly sealed so the cheese doesn’t leak.
Step 4. Bake the base
Preheat the oven to 220°C (428°F). Transfer the boats to a parchment-lined baking sheet, brush the edges with beaten yolk. Bake for 12–15 minutes—the dough should turn golden brown, and the cheese should fully melt and start bubbling.
Step 5. Add the egg and butter
Remove the baking sheet, carefully crack an egg into the center of each boat, trying to keep the yolk intact. Return to the oven for 3–4 minutes—the white should set around the edges, but the yolk should stay runny and bright orange.
Step 6. The final touch
Take out the khachapuri, immediately place 20 g of butter in the center of each boat. The butter will melt, blending with the yolk. Serve immediately—tear off pieces of dough from the edges and dip them into the cheesy-eggy center.
Step 7. Serving
Eat khachapuri with your hands while it’s scorching hot. First, mix the yolk with the butter and cheese using a fork or a piece of dough, then tear off chunks of the boat and dip them into the stretchy filling. Perfect with a glass of dry white wine.
💡 Fact: In Adjara, khachapuri symbolizes a boat, the egg is the sun, and the butter is wealth. Fishermen used to make this dish before heading out to sea as a good luck charm.
🍗 Chakhokhbili
A fragrant stew of chicken simmered in a thick tomato sauce with onions, garlic, and fresh cilantro. The meat literally melts, soaked in spiced juices—a classic of the Georgian feast.
Ingredients:
• Chicken (thighs and drumsticks) — 1 kg
• Yellow onions — 3 large
• Fresh tomatoes — 800 g
• Garlic — 6 cloves
• Fresh cilantro — large bunch (50 g)
• Vegetable oil — 3 tbsp
• Dry white wine — 150 ml
• Sweet paprika — 1 tsp
• Ground coriander — 1 tsp
• Khmeli-suneli — 1 tsp
• Fresh chili pepper — 1 (optional)
• Salt — to taste
• Black pepper — to taste
Instructions:
Step 1. Prep the chicken
Rinse the chicken pieces, pat dry with paper towels until completely moisture-free. Cut large thighs in half. Heat vegetable oil in a deep skillet or pot over high heat until lightly smoking. Place the chicken skin-side down, fry for 5–7 minutes without stirring—the skin should turn dark golden and crispy. Flip, fry the other side for 4–5 minutes. Remove the chicken to a plate.
Step 2. Braise the onions
Slice the onions into thin 3–4 mm half-rings. In the same pot where the chicken was fried, cook the onions over medium heat for 12–15 minutes, stirring occasionally. The onions should become completely translucent, soft, and slightly caramelized at the edges, taking on a light golden hue.
Step 3. Make the tomato base
Blanch the tomatoes in boiling water, peel, and dice into 1.5×1.5 cm cubes. Add to the onions, increase the heat to medium. Simmer for 10–12 minutes, mashing the tomatoes with a spatula—the mixture should reduce by a third, thicken, and turn a rich red-orange.
Step 4. Add spices and wine
Sprinkle in paprika, coriander, and khmeli-suneli, stir, and heat for 30 seconds to release the aromas. Pour in the white wine, let it boil vigorously for 2–3 minutes—the alcohol should fully evaporate, leaving only a slight tang. Crush the garlic with the flat side of a knife, finely chop, and add to the sauce.
Step 5. Simmer the chicken
Return the chicken to the pot, mix with the sauce. If the sauce is too thick, add 100 ml of water. Cover, reduce the heat to low. Simmer for 35–40 minutes—the meat should fall off the bone, and the sauce should thicken to the consistency of liquid sour cream. Check and stir occasionally.
Step 6. Final touches
Chop the cilantro coarsely, including the tender stems. If using chili, remove the seeds and slice into thin rings. Add half the cilantro and chili 3 minutes before done, stir. Taste, adjust salt and pepper—the sauce should be bright, with a balance of acidity, spice, and saltiness.
Step 7. Serving
Transfer the chakhokhbili to a deep dish, generously sprinkle with the remaining fresh cilantro. Serve with lavash, mchadi (cornbread), or steamed rice. Be sure to drizzle sauce over every piece—it’s the soul of the dish.
💡 Fact: The name chakhokhbili comes from the Georgian word khokhobi—pheasant. Originally, the dish was made with game, but chicken became the classic over time.
🍇 Churchkhela
Georgia’s "sweet sausage"—nuts threaded on a string, coated in a thick layer of reduced grape juice. Chewy, sweet, with the natural taste of grapes and a crunch of nuts inside.
Ingredients:
• Natural grape juice (red or white) — 2 liters
• All-purpose flour — 200 g
• Sugar — 100 g (optional, if the juice is tart)
• Walnut halves — 300 g
• Thick cotton thread — 1.5 meters
• Upholstery needle — 1
Instructions:
Step 1. Prep the nuts
Sort the walnuts, picking large, whole halves without dark spots. Dry-toast in a pan over medium heat for 3–4 minutes until a light nutty aroma appears—they shouldn’t darken. Cool. Cut the cotton thread into 25–30 cm lengths. Using the needle, thread the nuts onto each piece, leaving a 3–5 mm gap between them. Tie a 7–10 cm loop at the top for hanging. You should get 6–8 strands.
Step 2. Make the tatara (base)
Set aside 300 ml of grape juice in a separate container, pour the rest into a thick-bottomed pot. Bring to a boil over medium heat, skim off the foam. In the reserved cold juice, stir the flour until completely smooth—a uniform, thin paste should form. Slowly pour the flour mixture into the boiling juice, whisking continuously.
Step 3. Reduce the mixture
Lower the heat to minimum. Cook, stirring constantly with a wooden spoon, for 25–35 minutes. The mixture should thicken to the consistency of liquid sour cream and reduce in volume by a third. Test for doneness: a drop from the spoon should drip slowly, leaving a trail. If the juice is tart, add sugar 5 minutes before done. Remove from heat, cool to 60–70°C (140–158°F)—the mixture should be hot but not scalding.
Step 4. First dip
Hold a strand of nuts by the loop, slowly dip into the tatara for 3–5 seconds, fully coating the nuts. Lift out, let the excess drip off for 10–15 seconds over the pot. Hang on a stretched string or rod over a tray (to catch drips). Repeat with all strands. The first layer will be thin and uneven—that’s normal.
Step 5. Layered coating
After 15–20 minutes, when the first layer is dry and no longer sticky to the touch, repeat the dipping. You’ll need 4–6 layers—churchkhela should reach a thickness of 1.5–2 cm. Wait 15–20 minutes between layers. If the tatara cools and thickens, gently reheat over low heat without boiling.
Step 6. Drying
After the final layer, leave the churchkhela hanging in a dry, ventilated place (not in direct sun!) for 5–7 days. The coating should fully dry, become firm, and stop sticking. When pressed, it should spring back slightly but not dent. The surface will develop a light matte bloom—this is natural sugar rising to the surface.
Step 7. Aging and serving
For the best flavor, wrap the churchkhela in parchment and leave in a cool place for another 2–3 weeks—it will mature, soften, and become more aromatic. Before serving, slice diagonally into 1.5–2 cm pieces. Store in paper or cloth for up to 3 months.
💡 Fact: Churchkhela was the energy ration of Georgian warriors—compact, nutritious, and long-lasting. They took it on campaigns and hunts as a source of quick calories.