[{"data":1,"prerenderedAt":336},["ShallowReactive",2],{"country:georgia":3,"feed:country:georgia":44,"links:country:georgia":279,"country:musttry:georgia":312},{"slug":4,"name":5,"nativeName":6,"iso2":7,"continent":8,"subregion":9,"cuisineIntro":10,"cuisineDeepDive":11,"signatureIngredients":12,"eatingCustoms":23,"mustTrySlugs":24,"regions":28,"heroImage":41},"georgia","Georgia","საქართველო","ge","Asia","Caucasus","Georgian cooking is built on two pillars that almost no other cuisine leans on so heavily: ground walnuts and fresh herbs by the fistful. Walnuts are not a garnish here — pounded with garlic, vinegar and spice they become a sauce base the way tomatoes are in Italy or coconut is in Kerala, thickening soups, coating cold poultry and binding vegetable pâtés. Alongside them come coriander leaf, tarragon, basil and summer savory used in volumes that startle visitors, plus two spices that mark a dish as unmistakably Georgian: blue fenugreek (utskho suneli) and dried marigold petals sold as imeretian saffron. Sourness comes from unripe plums, pomegranate and sun-dried fruit leather rather than lemon. The result is food that tastes rich and green at the same time — creamy without cream, sharp without acid burn. It is also one of the great vegan cuisines by accident: the Orthodox fasting calendar removed meat and dairy from the table for months each year, and cooks answered with walnuts, beans and vegetables rather than apology.","Start with the walnut. Georgian cooks buy them by the kilo, grind them to a paste in a hand mill or food processor, and use that paste as the structural element of a dish rather than a topping. In satsivi the paste is loosened with poultry broth into a cold, clinging sauce. In pkhali it is bound with garlic and vinegar and pressed into small mounds. In kharcho a spoonful thickens the soup and gives it body no roux could. When the paste sits, an amber walnut oil weeps out at the edges — Georgians consider that oil a sign of good nuts and often spoon it back over the finished plate.\n\nThe spice cabinet is small but non-negotiable. Blue fenugreek (utskho suneli) is milder and more floral than the Indian fenugreek most kitchens know, and substituting the wrong one makes a dish taste bitter and medicinal. Dried marigold petals add colour and a faint resinous note. Ground coriander seed appears in nearly every savoury dish, usually alongside its own fresh leaf. Khmeli suneli is the pre-mixed blend of all of these plus summer savory and dried herbs; it is genuinely traditional, not a shortcut, and a good jar solves most of the sourcing problem at once.\n\nSourness is a technique, not a squeeze of lemon. Tkemali, a sauce of sour green or red plums with garlic and pennyroyal, sits on Georgian tables the way ketchup does elsewhere. Tklapi is fruit purée dried into leathery sheets and torn into soups to sour them. Pomegranate seeds and juice finish cold dishes. Wine vinegar sharpens walnut pastes. None of these is interchangeable with citrus — they all bring fruit sugar and tannin along with the acid.\n\nBread and cheese are their own economy. Shoti, the canoe-shaped loaf slapped onto the wall of a clay tone oven, is torn rather than sliced. Sulguni is the elastic brined cheese that stretches when melted; imeruli is its fresher, saltier, crumblier cousin. Between them they fill every khachapuri in the country, and the regional shapes — round Imeretian, boat-shaped Adjarian, butter-layered Megrelian — are a reliable way to tell where you are standing.\n\nRegional splits are real. The western provinces, closer to the Black Sea, cook hotter and drier: chilli-forward ajika paste, cornmeal mchadi and elastic ghomi porridge instead of bread, more sulguni, more walnut. The east, around Kakheti and Tbilisi, leans on wheat bread, grilled meat, and the country's densest concentration of vineyards. And clay matters everywhere: ketsi pans for frying chicken flat, small pots for lobio, and qvevri — buried clay vessels used for wine since long before anyone wrote the practice down.",[13,14,15,16,17,18,19,20,21,22],"walnuts","blue fenugreek (utskho suneli)","dried marigold petals","coriander (leaf and seed)","sulguni cheese","tkemali sour plum sauce","pomegranate","garlic","tarragon","cornmeal","Georgians do not serve courses; they build a table. Cold walnut dishes, pickles, bread and cheese go down first and stay put while hot food arrives on top of them, so plates end up stacked two deep by the end of the night. A proper supra is run by a tamada, the toastmaster, who sets the order of toasts — to peace, to family, to the departed — and nobody drinks wine outside of a toast, which is why glasses go up so often and get drained so completely. Beer is for toasting enemies, a joke everyone still honours. Bread is torn by hand and used as a utensil. Refusing food is difficult and refusing a toast is close to impossible, so pace matters more than willpower.",[25,26,27],"adjarian-khachapuri","khinkali","satsivi",[29,32,35,38],{"name":30,"description":31},"Adjara (Black Sea coast)","Humid, subtropical and cheese-obsessed. Home of the boat-shaped khachapuri finished with a raw yolk and a slab of butter, plus fish, citrus and the country's tea plantations.",{"name":33,"description":34},"Samegrelo (Mingrelia)","The spiciest corner of Georgia. Chilli-heavy ajika, elastic ghomi cornmeal porridge eaten with sulguni stirred through, and walnut sauces used more aggressively than anywhere else.",{"name":36,"description":37},"Kakheti (the east)","Georgia's wine country, where grapes still ferment in buried qvevri clay vessels. Grilled meats, wheat breads from the tone oven, and churchkhela made in every village at harvest.",{"name":39,"description":40},"Khevsureti and the mountains","Cold, high and meat-driven. Khinkali were born in these valleys as shepherd food — coarse minced lamb and broth sealed inside thick dough sturdy enough to be eaten by hand.",{"src":42,"alt":43},"\u002Fimages\u002Fcountries\u002Fgeorgia.jpg","Georgian kitchen staples arranged on dark wood — walnuts, garlic, pomegranate, coriander and dried marigold",{"items":45,"total":275,"page":276,"limit":277,"hasMore":278},[46,80,105,129,154,177,196,218,236,256],{"slug":25,"title":47,"nativeName":48,"romanized":49,"countrySlug":4,"region":50,"baseServings":51,"prepMinutes":52,"cookMinutes":53,"restMinutes":54,"difficulty":55,"course":56,"diet":58,"mainIngredients":60,"images":66,"keywords":70,"publishedAt":78,"updatedAt":78,"authorSlug":79},"Adjarian Khachapuri (Boat-Shaped Georgian Cheese Bread)","აჭარული ხაჭაპური","Acharuli khachapuri","Adjara",4,30,15,90,"medium",[57],"bread",[59],"vegetarian",[61,62,63,64,65],"flour","mozzarella","feta","eggs","butter",[67],{"src":68,"alt":69},"\u002Fimages\u002Frecipes\u002Fadjarian-khachapuri\u002Fhero.jpg","Boat-shaped Georgian cheese bread with a golden crust, bubbling cheese and a raw egg yolk in the centre",[71,72,73,74,75,76,77],"khachapuri","georgian cheese bread","adjarian","acharuli","sulguni","egg bread","caucasus","2026-08-20","dishroute-kitchen",{"slug":81,"title":82,"nativeName":83,"countrySlug":4,"region":84,"baseServings":51,"prepMinutes":52,"cookMinutes":85,"restMinutes":54,"difficulty":86,"course":87,"diet":89,"mainIngredients":93,"images":95,"keywords":99,"publishedAt":78,"updatedAt":78,"authorSlug":79},"badrijani-nigvzit","Badrijani Nigvzit (Georgian Eggplant Rolls with Walnut Paste)","ბადრიჯანი ნიგვზით","Kakheti",25,"easy",[88],"appetizer",[90,59,91,92],"vegan","gluten-free","dairy-free",[94,13,20,19],"eggplant",[96],{"src":97,"alt":98},"\u002Fimages\u002Frecipes\u002Fbadrijani-nigvzit\u002Fhero.jpg","Rolled fried aubergine slices filled with pale walnut paste, topped with pomegranate seeds and coriander",[100,101,102,103,104,19,90],"badrijani nigvzit","eggplant rolls","walnut paste","georgian appetizer","aubergine",{"slug":106,"title":107,"nativeName":108,"countrySlug":4,"region":109,"baseServings":51,"prepMinutes":110,"cookMinutes":111,"difficulty":86,"course":112,"diet":114,"mainIngredients":115,"images":120,"keywords":124,"publishedAt":78,"updatedAt":78,"authorSlug":79},"chakhokhbili","Chakhokhbili (Georgian Chicken and Tomato Herb Stew)","ჩახოხბილი","Kartli",20,45,[113],"main",[91,92],[116,117,118,119,20],"chicken","tomato","onion","cilantro",[121],{"src":122,"alt":123},"\u002Fimages\u002Frecipes\u002Fchakhokhbili\u002Fhero.jpg","Georgian chicken stew in a wide pan, thick tomato and onion sauce scattered with fresh coriander and basil",[106,125,126,127,21,128],"georgian chicken stew","tomato stew","coriander","one pot chicken",{"slug":130,"title":131,"nativeName":132,"countrySlug":4,"region":84,"baseServings":133,"prepMinutes":134,"cookMinutes":135,"restMinutes":136,"difficulty":55,"course":137,"diet":140,"mainIngredients":141,"images":143,"keywords":147,"publishedAt":78,"updatedAt":78,"authorSlug":79},"churchkhela","Churchkhela (Georgian Grape Must and Walnut Candy)","ჩურჩხელა",8,40,60,1440,[138,139],"dessert","snack",[90,59,92],[13,142,61],"grapes",[144],{"src":145,"alt":146},"\u002Fimages\u002Frecipes\u002Fchurchkhela\u002Fhero.jpg","Rows of dark purple and amber churchkhela candles hanging on strings, one sliced to show walnuts inside",[130,148,149,150,151,152,153],"georgian candy","grape must","walnut","tatara","no added sugar","kakheti",{"slug":155,"title":156,"nativeName":157,"countrySlug":4,"region":158,"baseServings":159,"prepMinutes":85,"cookMinutes":160,"difficulty":55,"course":161,"diet":163,"mainIngredients":164,"images":167,"keywords":171,"publishedAt":78,"updatedAt":78,"authorSlug":79},"kharcho","Kharcho (Georgian Beef, Walnut and Sour Plum Soup)","ხარჩო","Samegrelo",6,130,[162],"soup",[91,92],[165,13,166,20,119],"beef-shank","rice",[168],{"src":169,"alt":170},"\u002Fimages\u002Frecipes\u002Fkharcho\u002Fhero.jpg","A deep bowl of thick reddish Georgian beef soup with rice, walnut oil on the surface and chopped coriander",[155,172,173,150,174,175,176],"georgian soup","beef soup","tklapi","sour plum","mingrelian",{"slug":26,"title":178,"nativeName":179,"countrySlug":4,"region":180,"baseServings":51,"prepMinutes":135,"cookMinutes":53,"restMinutes":134,"difficulty":181,"course":182,"diet":183,"mainIngredients":184,"images":187,"keywords":191,"publishedAt":78,"updatedAt":78,"authorSlug":79},"Khinkali (Georgian Twisted Soup Dumplings)","ხინკალი","Khevsureti and Pshavi","hard",[113],[],[61,185,186,118,119],"ground-beef","ground-pork",[188],{"src":189,"alt":190},"\u002Fimages\u002Frecipes\u002Fkhinkali\u002Fhero.jpg","A plate of pleated Georgian khinkali dumplings with twisted topknots, dusted with coarse black pepper",[26,192,193,77,194,195],"georgian dumplings","soup dumplings","minced meat","pleated dumplings",{"slug":197,"title":198,"nativeName":199,"countrySlug":4,"region":200,"baseServings":51,"prepMinutes":110,"cookMinutes":201,"restMinutes":202,"difficulty":86,"course":203,"diet":205,"mainIngredients":206,"images":207,"keywords":211,"publishedAt":78,"updatedAt":78,"authorSlug":79},"georgian-lobio","Lobio (Georgian Spiced Kidney Bean Stew)","ლობიო","Racha and Imereti",105,480,[204,113],"side",[90,59,91,92],[118,13,20,119],[208],{"src":209,"alt":210},"\u002Fimages\u002Frecipes\u002Fgeorgian-lobio\u002Fhero.jpg","A clay pot of thick Georgian red bean stew topped with chopped coriander, walnuts and pomegranate seeds",[212,213,214,215,150,216,217],"lobio","georgian beans","kidney bean stew","vegan georgian","mchadi","fasting food",{"slug":219,"title":220,"nativeName":221,"countrySlug":4,"region":222,"baseServings":159,"prepMinutes":111,"cookMinutes":111,"restMinutes":223,"difficulty":86,"course":224,"diet":225,"mainIngredients":226,"images":229,"keywords":233,"publishedAt":78,"updatedAt":78,"authorSlug":79},"pkhali","Pkhali (Georgian Walnut and Vegetable Pâtés)","ფხალი","Imereti",240,[88],[90,59,91,92],[13,227,228,20,19],"spinach","beetroot",[230],{"src":231,"alt":232},"\u002Fimages\u002Frecipes\u002Fpkhali\u002Fhero.jpg","Three small Georgian walnut pâté balls in green, deep red and cream, topped with pomegranate seeds",[219,103,234,227,228,235,19],"walnut pate","vegan meze",{"slug":27,"title":237,"nativeName":238,"countrySlug":4,"region":239,"baseServings":159,"prepMinutes":134,"cookMinutes":54,"restMinutes":240,"difficulty":181,"course":241,"diet":242,"mainIngredients":243,"images":245,"keywords":249,"publishedAt":78,"updatedAt":78,"authorSlug":79},"Satsivi (Georgian Turkey in Cold Walnut Sauce)","საცივი","Kartli and Imereti",720,[113],[91,92],[244,13,20,118],"turkey",[246],{"src":247,"alt":248},"\u002Fimages\u002Frecipes\u002Fsatsivi\u002Fhero.jpg","Pieces of turkey coated in thick pale yellow walnut sauce, scattered with pomegranate seeds in a shallow dish",[27,250,251,252,253,254,255],"walnut sauce","georgian turkey","new year","bazhe","cold dish","blue fenugreek",{"slug":257,"title":258,"nativeName":259,"countrySlug":4,"region":260,"baseServings":51,"prepMinutes":53,"cookMinutes":134,"restMinutes":52,"difficulty":55,"course":261,"diet":262,"mainIngredients":263,"images":265,"keywords":269,"publishedAt":78,"updatedAt":78,"authorSlug":79},"shkmeruli","Shkmeruli (Georgian Chicken in Garlic Milk)","შქმერული","Racha",[113],[91],[116,20,264,65],"milk",[266],{"src":267,"alt":268},"\u002Fimages\u002Frecipes\u002Fshkmeruli\u002Fhero.jpg","Crisp golden chicken pieces sitting in creamy garlic milk sauce in a black cast-iron pan",[257,270,271,272,273,274],"georgian chicken","garlic milk sauce","racha","ketsi","fried chicken",10,1,12,false,{"links":280,"total":275},[281,285,288,291,294,297,300,303,306,309],{"slug":25,"title":282,"iso2":283,"minutes":284},"Adjarian Khachapuri","GE",135,{"slug":81,"title":286,"iso2":283,"minutes":287},"Badrijani Nigvzit",145,{"slug":106,"title":289,"iso2":283,"minutes":290},"Chakhokhbili",65,{"slug":130,"title":292,"iso2":283,"minutes":293},"Churchkhela",1540,{"slug":155,"title":295,"iso2":283,"minutes":296},"Kharcho",155,{"slug":26,"title":298,"iso2":283,"minutes":299},"Khinkali",115,{"slug":197,"title":301,"iso2":283,"minutes":302},"Lobio",605,{"slug":219,"title":304,"iso2":283,"minutes":305},"Pkhali",330,{"slug":27,"title":307,"iso2":283,"minutes":308},"Satsivi",850,{"slug":257,"title":310,"iso2":283,"minutes":311},"Shkmeruli",85,{"items":313,"total":335,"page":276,"limit":335,"hasMore":278},[314,321,328],{"slug":25,"title":47,"nativeName":48,"romanized":49,"countrySlug":4,"region":50,"baseServings":51,"prepMinutes":52,"cookMinutes":53,"restMinutes":54,"difficulty":55,"course":315,"diet":316,"mainIngredients":317,"images":318,"keywords":320,"publishedAt":78,"updatedAt":78,"authorSlug":79},[57],[59],[61,62,63,64,65],[319],{"src":68,"alt":69},[71,72,73,74,75,76,77],{"slug":26,"title":178,"nativeName":179,"countrySlug":4,"region":180,"baseServings":51,"prepMinutes":135,"cookMinutes":53,"restMinutes":134,"difficulty":181,"course":322,"diet":323,"mainIngredients":324,"images":325,"keywords":327,"publishedAt":78,"updatedAt":78,"authorSlug":79},[113],[],[61,185,186,118,119],[326],{"src":189,"alt":190},[26,192,193,77,194,195],{"slug":27,"title":237,"nativeName":238,"countrySlug":4,"region":239,"baseServings":159,"prepMinutes":134,"cookMinutes":54,"restMinutes":240,"difficulty":181,"course":329,"diet":330,"mainIngredients":331,"images":332,"keywords":334,"publishedAt":78,"updatedAt":78,"authorSlug":79},[113],[91,92],[244,13,20,118],[333],{"src":247,"alt":248},[27,250,251,252,253,254,255],3,1787360041353]