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Chanakhi is a hearty Georgian stew made with lamb, eggplant, sweet peppers, and tomatoes. The stew is typically flavored and seasoned with coriander, basil, pepper, and salt. This flavorful dish is traditionally served in individual clay pots, called chanakhi, hence the name.
It is believed that chanakhi tastes even better if reheated the next day, when all of the flavors have been thoroughly combined.
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Chakhokhbili is a traditional stew made with a whole chicken that is cut into pieces and combined with onions, tomatoes, vinegar, garlic, and spices such as coriander, parsley, hot green peppers, and bay leaves. The stew has a thick consistency and is usually served hot, preferably garnished with freshly chopped coriander and accompanied by rice or bread on the side.
The name chakhokhbili is derived from the Georgian word khokhobi, meaning pheasant, referring to the fact that it used to be prepared with pheasant instead of chicken in the past.
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Chakapuli is a popular Georgian stew consisting of either beef or lamb meat, unripe sour plums, onions, green peppers, white wine, and herbs and seasonings such as tarragon, coriander, garlic, and salt. It is especially popular during spring, when the plums are still unripe.
Chakapuli is often served during the feast of Orthodox Easter, and it is recommended to serve it hot with Georgian bread on the side.
MOST ICONIC Chakapuli
Similar to a goulash, chashushuli is a hearty beef and tomato stew hailing from Georgia. The stew is typically made with a combination of beef (sometimes veal or pork), tomatoes, onions, water or meat broth, garlic, and a generous amount of spices and herbs such as basil, chili pepper, parsley, fenugreek, summer savory, and bay leaves, yielding a highly aromatic and flavor-packed dish.
Chashushuli is considered a version of another traditional Georgian beef stew called ostri, which uses almost all of the same ingredients as chashushuli, but it also contains coriander seeds and involves a different method of preparation.
When preparing chashushuli, the meat needs to be fried before it is mixed with the rest of the ingredients and stewed, whereas the preparation of ostri requires no pre-cooking of the meat and everything is cooked in one pot from the beginning.
Khashlama is a straightforward and traditional meat dish originating from the Caucasus region. Although time-consuming, the dish is made by simply boiling large chunks of meat, usually beef or lamb, in hot water. The traditional version of this famous dish does not include other ingredients, except a few spices, making the boiled pieces of meat the star of the dish.
Because of this, khashlama contains only the finest meat cuts available. The origins of the dish believe to be in the Georgian Kakheti region, where it is regarded as a regional signature dish. However, it is also widely popular in the neighboring Armenia, causing disputes over the true origin of the dish.
Lobio is a Georgian invention that refers to a wide group of dishes that employ beans as a key ingredient. Most commonly, those are red kidney beans, boiled with various spices to create a thick stew, commonly served with mchadi, a traditional Georgian cornbread.
Among numerous other varieties, lobio nigozit, which incorporates mashed beans in a thick walnut sauce, is the most common version. The dish can also appear in a form of a salad, with whole or mashed beans, and it is typically served cold.
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MOST ICONIC Lobio
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Ajapsandali is a popular Georgian stew consisting of eggplants, potatoes, tomatoes, onions, bell peppers, and seasonings such as bay leaves, garlic, coriander, black pepper, and salt. The vegetables are stewed in oil, but only for a short time so that they don't lose their color and vitamins.
The dish is often consumed as a family meal in Georgia, and it is especially popular during summer. For an interesting twist, try serving it cold with crumbled feta and chunks of bread.
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Buglama is a popular Azerbaijani and Georgian dish consisting of lamb pieces that are stewed with onions, tomatoes, peppers, a variety of spices including black pepper and bay leaves, and a small amount of liquid. The name of the dish means steamed, referring to the fact that the lamb is cooked in its own juices.
Although lamb is the most common option, it is not unusual to prepare buglama with fish.
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Mtsvane pamidori is a traditional vegetable dish originating from Georgia. The dish is usually made with a combination of green tomatoes, onions, carrots, garlic, parsley, celery, olive oil, salt, and pepper. The chopped tomatoes, onions, carrots, celery, parsley, and olive oil are placed in a skillet with water and cooked over low heat while stirring occasionally.
The garlic and salt are mashed into a paste, and when the vegetables are fully cooked and soft, the pan is removed from the heat and the garlic paste and black pepper are stirred in the dish. Mtsvane pamidori is typically left to cool down to room temperature before consumption.
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Kartophilis chashushuli is a traditional stew. The stew is usually made with a combination of potatoes, garlic, onions, eggs, oil, butter, chili peppers, coriander, salt, and pepper. The onions, garlic, and potatoes are sautéed in butter and oil.
The mixture is covered with water and simmered until the potatoes are almost fully cooked. The chili peppers and coriander are then added to the pot, stirred, and mixed with beaten eggs. Once the eggs start to bubble, the dish is stirred and cooked until the eggs are fully cooked.
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