3 dishes people actually cook in Georgia: what they are, how long they take, and what you need to buy.
What can you cook from Georgia? 3 traditional Georgia dishes, from Khinkali (130 min, the quickest) to Lobio (870 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Georgia on the map. Drag to spin the planet.
Bread boat filled with molten sulguni, finished out of the oven with a raw yolk and a knob of butter stirred in at the table.
Pleated Georgian dumpling whose raw meat filling is slackened with water so that it turns into broth while it boils.
A Georgian bean stew whose character comes from blue fenugreek and dried marigold stirred in off the heat, with a third of the beans crushed to thicken it.
Copper documents three dishes from Georgia: Khachapuri adjaruli, Khinkali and Lobio. All-purpose flour and garlic each appear in more than one recipe. Two of the three are boiled. One of the three needs an oven. Between them they use 25 different ingredients.
The three recipes need 25 ingredients between them, of which 4 are shared by more than one dish. Sunflower oil the hardest to find: of the 586 dishes in Copper's atlas, 16 use sunflower oil. Every ingredient list on this page is complete, with quantities, and free to read.
Khinkali is the quickest at 130 minutes. Lobio is the longest at 870 minutes, most of it unattended. The median is 140 minutes — a weekend dish rather than a weeknight one.
Lobio is rated easy — start there. The full method is on its recipe page, step by step, free to read.
Georgia is part of Caucasian.
Countries close to Georgia on the globe — and close on the plate.
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