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Georgian cuisine is famous for its bread. Traditional Georgian breads Shotis Puri are baked in a large well-shaped oven called T'one.

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Pelamushi  is a favorite Georgian dessert made mainly with pressed, condensed grape juice (badagi).

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Грузинская кухня Сладки  "татара"

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сами вкусни исами простои рецепт Грузински "татара"

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how to make Adjarian Khachapuri

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Khachapuri Georgian Cheese Flatbread Recipe

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Georgian Cheese and Egg Bread (Adjarian Khachapuri) | Хачапури с яйцом

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Khachapuri (хачапури) is a traditional Georgian bread stuffed with a specific melting cheese known as sulguni from the Samegrelo region of Georgia. Khachapuri is a filled bread stuffed with melting cheese. It is justifiably considered to be one of Georgia's most famous national dishes.There are different types and this one is even better, filled with egg on top.

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Crushed nuts cooked with honey

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Crushed nuts cooked with honey (Gozinaki) || Around the World: Georgian Dinner || Gastrolab

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GET THE APP & JOIN COMMUNITY http://bit.ly/GetGastroLab Subscribe to Gastrolab: http://bit.ly/1jxPvdl This traditional Georgian confection was originally a part of New Year dinner, but now it's cooked all year long. Walnuts and honey make a perfect easy to make combination.

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Khinkali is a dumpling filled with various fillings such as mushrooms or cheese, but mostly with spiced meat (usually beef and pork, sometimes mutton) with greens, onions and garlic.
They are eaten plain, or with coarse black pepper.

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Recipe / How to make delicious khinkali.

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Ingredients for 40 Khinkali: Dough: 1 kilo of flour , 2 eggs, 450 ml of warm water; Filling: 1000 grams of ground beef and pork mix, salt, half tsp of pepper, , 2 onions (optional) and 500 ml of water. Cooking - water and salt for the cooking pot.

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Delicious and energizing Georgian Snickers

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2 liters of grapes juice 400g of walnuts 8 table spoons of flour Thread and needle Start boiling with 2 liters of grapes juice until half of it evaporates. Take 200 ml out of remained juice and place it in a separate bowl; add 8 tea spoons of flour and stir until receiving a solid mixture.

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Elarji  is a popular dish from Samegrelo region, made from coarse cornmeal, cornflour and Sulguni cheese.
Ingredients: 200 grams of coarse cornmeal, 4 tbs of cornflour and 1 kilo of sulguni cheese. The cheese must be new. Mozzerella cheese can be used as an alternative to sulguni.
Add the coarse cornmeal to a deep pot.
Add water.
Any impurities and discolored cornmeal will rise to the surface. Carefully drain the water and remove any floating impurities.Refill with water and keep repeating the rinsing process until all impurities have been removed.
Once the rinsing is complete, add 1 liter of water to the cornmeal and bring to the boil, stirring occasionally. When it has boiled, continue to cook on a low heat for 30-35 minutes, stirring occasionally.
Add 4 tbs of cornflour.Continuously stir/mash the mixture on a low heat for about 15 minutes.The mixture should lose its cornflour taste and should look like the picture below.
Add slices of sulguni cheese.Mash the cheese into the mixture (this should take about 2-3 minutes).
Correctly prepared Elarji has a thick consistency and is very elastic.

Serving: Elarji is served hot. Wet a wooden spoon before ladling the Elarji onto a plate – this will help to avoid the Elarji sticking to the spoon.

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How to make Imeruli khachapuri

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ხაჭაპური - Traditional Georgian cheese-filled bread - Khachapuri

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Khachapuri is traditional Georgian cheese-filled bread. There are several distinctive types of Khachapuri in Georgian food from different regions of Georgia:The video recipe shows you how to make Imeruli khachapuri, which is the most common type of cheese-bread.

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8 Tbsp (1 stick) butter
5 garlic cloves
1 large hot red or green pepper
4 cups (4 oz.) chopped cilantro
4 cups (4 oz.) chopped basil
1½ lbs. lean lamb, cut into 2-inch cubes
Salt and freshly ground black pepper
4 medium onions, peeled and cut into eighths
¾ lb. eggplant, unpeeled and cubed
1 lb. potatoes cubed
1 lb. tomatoes, coarsely chopped
6 Tbsp. water

1. Preheat oven to 300° F.  Melt the butter in a 3-quart casserole.
2. Coarsely chop the garlic, hot pepper, cilantro, and basil, and combine.
3. Place half the lamb in the casserole and season with salt and pepper.  Layer half the onions, eggplant, potatoes, chopped herbs, and tomatoes on top of the meat.  Repeat with the remaining ingredients, keeping them in separate layers.  Pour in the water, cover the casserole, and braise slowly in the oven for 4½ to 5 hours.