Khachapuri, Khinkali, Satsivi – Wein, Walnüsse und die Supra-Festtradition des Kaukasus.
Die georgische Küche stammt aus der Kaukasus-Kreuzung zwischen dem Schwarzen Meer und der Seidenstraße und ist rund um die Supra organisiert – das rituelle Fest, das von einem Toastmeister (Tamada) geleitet wird und bei dem sich der Tisch von Kante zu Kante füllt. Die am meisten exportierten Gerichte sind Khachapuri, das mit Käse gefüllte Brot, dessen adjarische Version als offenes Schiffchen mit einem rohen Ei und untergerührter Butter auf den Tisch kommt, und Khinkali, gedrehte Suppenknödel aus gewürztem Fleisch, die von Hand gegessen werden, mit der Brühe zuerst und dem Haarknoten auf dem Teller.
Die Geschmackssignatur ist einzigartig in der Region: zu Soßen gemahlene Walnüsse (Satsivi für Geflügel, Bazhe und die in Auberginen-Nigvziani-Badrijani eingerollten Aufstriche), Tkemali-Sauce aus sauren Pflaumen und die Gewürzmischung Khmeli Suneli auf Basis von blauem Bockshornklee (Utskho Suneli), getrockneter Ringelblume und Koriander. Westgeorgien – Samegrelo und Imereti – basiert auf Mais (Ghomi-Porridge, Mchadi-Brot) und schärferer Adjika-Chilipaste; Im Osten werden Weizenbrot und Fleisch aus dem Lehmofen bevorzugt.
In Georgien gibt es außerdem achttausend Jahre Weinherstellung in vergrabenen Qvevri-Tongefäßen, eine zum UNESCO-Weltkulturerbe gehörende Methode, und Wein ist untrennbar mit der Esskultur verbunden. Hobbyköche verfeinern Eintöpfe wie Chakhokhbili (Huhn mit Tomaten und Kräutern) mit einer Handvoll frischem Koriander, Estragon und violettem Basilikum und konservieren die Ernte als Churchkhela – in eingedickten Traubensaft getauchte Walnüsse – und Gläser mit Adjika und Tkemali.
Chatschapuri
Mit Käse gefüllte Brote in regionalen Formen – rundes Imeruli, Doppelkäse-Megruli und das mit Eiern belegte Adjarian-Boot.
Chinkali
Von Hand gedrehte Knödel aus gepfeffertem Fleisch und Brühe, die mit der Hand gegessen werden, wobei der teigige Haarknoten auf dem Teller zurückbleibt.
Walnusssaucen
Gemahlene Walnüsse verdicken Satsivi-, Bazhe- und Badrijani-Auberginenröllchen und verleihen der georgischen Küche ihre einzigartig reichhaltige, tanninhaltige Tiefe.
Khmeli Suneli und blauer Bockshornklee
Die charakteristische Gewürzmischung aus blauem Bockshornklee, getrockneter Ringelblume und Koriander würzt Eintöpfe, Saucen und Adjika.
Tkemali und Adjika
Saure Pflaumensauce und fermentierte Chili-Knoblauch-Paste – die beiden Tischgewürze, die Fleisch, Bohnen und Kartoffeln würzen.
Supra- und Qvevri-Wein
Das vom Toastmeister geleitete Fest und die acht Jahrtausende alte Weinherstellung in Tongefäßen bestimmen, wie georgisches Essen tatsächlich gegessen wird.
Freihändig kochen
Hol dir KI-Essenspläne, einen Schritt-für-Schritt-Kochmodus und deine gespeicherten Rezepte in der kostenlosen Bento-App.
Plane deine Mahlzeiten, verfolge dein Fasten und erstelle deine Einkaufsliste — kostenlos
Das MyCookingCalendar-Dashboard läuft direkt in deinem Browser, kein Download nötig.
Georgia's most iconic dish — a boat-shaped bread filled with bubbling melted sulguni cheese, topped with a raw egg and a knob of butter. Broken into strips and dipped.
Georgia's deeply fragrant braised chicken — pieces simmered in a tomato and onion sauce with fenugreek, coriander and blue fenugreek, finished with a shower of fresh herbs.
Georgia's hearty flatbread stuffed with spiced kidney beans and fried onions — baked until golden. The earthy, satisfying bread of Racha and Georgian mountain villages.
Georgia's most popular outdoor cooking tradition — chunks of pork neck marinated simply in onion and pomegranate juice, grilled over vine wood coals until charred outside and juicy within.
Georgian walnut and herb balls made from spinach, beetroot or green beans — a stunning mezze classic.
Georgian candle-shaped candy made from grape juice and walnuts — a traditional energy-dense snack.
Georgian spicy braised beef with tomatoes, herbs and a fiery kick from dried chillies.
Georgian spring lamb stew with tarragon, green plums, and herbs — the centrepiece of Easter celebrations.
Georgian bean-stuffed flatbread — a hearty, satisfying cousin of khachapuri filled with spiced kidney beans.
Hand-pleated Georgian dumplings filled with spiced meat broth — eaten by holding the topknot, biting carefully and slurping the soup inside.
Pan-fried chicken bathed in a sauce of milk and an enormous quantity of crushed garlic — Georgia's most extraordinary garlic dish.
Fried aubergine slices rolled around a savoury walnut-garlic-pomegranate filling — Georgia's most iconic vegetarian dish.
Spiced kidney bean stew with walnut, coriander and pomegranate — Georgia's national bean dish, served with cornbread.
Chicken in a thick, spiced walnut sauce with garlic, coriander and saffron — Georgia's iconic Christmas and New Year dish.
Georgia's everyday cornbread — pan-fried until the edges turn crisp and golden while the inside stays dense and tender. The daily bread of Imereti, always served with beans or cheese.
Round, sealed cheese-filled bread with a single slash on top — the everyday khachapuri of central Georgia.
Spatchcocked chicken pressed flat under a weight and pan-fried until impossibly crispy outside, juicy inside — Georgia's signature pressed chicken.
Pork and potatoes pan-fried with onions and peppers — Georgia's most beloved family-style dish, named for its purpose: shared.
String of walnuts dipped repeatedly in thickened grape juice — Georgia's natural candy, traditionally made at autumn harvest.
Charred aubergine and pepper with walnuts, herbs, garlic and pomegranate — a smoky cold mezze for the Georgian feast table.
Boat-shaped Georgian cheese bread crowned with a molten egg yolk and butter — tear the crust, swirl it into the filling, and dip.
Twisted Georgian dumplings holding spiced meat and hot broth — pinch the topknot, sip the soup, eat the rest.
Georgia's beloved cheese boat — pillowy yeasted bread shaped into a vessel, filled with melted sulguni and imeruli cheese, and topped at the table with a raw egg yolk and a knob of butter.
Georgian Market Lemon Herb Rice Bowl brings georgian flavor to a practical rice bowl built with chicken thighs, walnuts, coriander, blue fenugreek and cheese, and a fresh cilantro finish.
Georgian Village Smoky Tomato Soup brings georgian flavor to a practical soup built with mushrooms, walnuts, coriander, blue fenugreek and cheese, and a fresh cilantro finish.
Georgian Garden Sesame Lime Skillet brings georgian flavor to a practical skillet dinner built with cauliflower, walnuts, coriander, blue fenugreek and cheese, and a fresh cilantro finish.
Georgian Harbor Charred Pepper Noodles brings georgian flavor to a practical noodle dish built with rice noodles, walnuts, coriander, blue fenugreek and cheese, and a fresh cilantro finish.
Georgian Mountain Green Herb Salad brings georgian flavor to a practical salad built with grilled chicken, walnuts, coriander, blue fenugreek and cheese, and a fresh cilantro finish.
Georgian Festival Lemon Herb Flatbread brings georgian flavor to a practical flatbread built with flatbread dough, walnuts, coriander, blue fenugreek and cheese, and a fresh cilantro finish.
Georgian Homestyle Smoky Tomato Traybake brings georgian flavor to a practical traybake built with sweet potatoes, walnuts, coriander, blue fenugreek and cheese, and a fresh cilantro finish.
Georgian Street Sesame Lime Fritters brings georgian flavor to a practical fritters built with salted fish, walnuts, coriander, blue fenugreek and cheese, and a fresh cilantro finish.
Georgian Golden Charred Pepper Breakfast Plate brings georgian flavor to a practical breakfast plate built with beans, walnuts, coriander, blue fenugreek and cheese, and a fresh cilantro finish.
Georgian Weeknight Green Herb Dessert brings georgian flavor to a practical dessert built with coconut, walnuts, coriander, blue fenugreek and cheese, and a fresh cilantro finish.
Boat-shaped yeasted bread filled with molten cheese and topped with a raw egg yolk and butter, stirred together at the table.
Hand-twisted dumplings filled with spiced, juicy ground meat and broth, meant to be picked up by the topknot and slurped carefully.
A round, flat yeasted bread stuffed with a filling of tangy Imeretian cheese, baked until golden with a soft, cheesy interior.
Chicken pieces slow-braised with tomatoes, onions and a generous amount of fresh herbs until deeply savory, a beloved Georgian home-cooked dish.
A hearty, tangy beef soup thickened with rice and ground walnuts, spiced with fenugreek and a sour plum sauce called tkemali.
Red kidney beans slow-simmered with onions, walnuts and Georgian spices until thick and richly flavored, often served in individual clay pots.
Walnuts threaded on a string and repeatedly dipped in thickened grape juice paste until coated into a chewy, candle-shaped candy.
Cubed pork and potatoes pan-fried together with onions until crisp and browned, a hearty Georgian family dinner served sizzling.
Blanched spinach or other vegetables finely chopped and bound with ground walnuts, garlic and vinegar into a dense, savory spread.
Poached chicken served cold, coated in a rich, garlicky walnut sauce spiced with marigold and coriander, a classic Georgian New Year dish.
Chunks of marinated pork threaded onto skewers and grilled over open flame or hot coals, a beloved Georgian barbecue tradition.
Eggplant, bell peppers and tomatoes braised together with garlic and herbs into a rich, hearty vegetable stew, a Georgian summer favorite.
Thin fried eggplant slices rolled around a garlicky ground walnut paste, garnished with pomegranate seeds, a beloved cold Georgian starter.
Dense yeasted bread stuffed with heavily spiced ground meat, baked until golden, a specialty from Georgia's mountainous Svaneti region.
Chicken pieces pan-fried until golden, then simmered in an intensely garlicky milk and cream sauce, a beloved dish from Racha, Georgia.
Grape leaves rolled around a spiced rice and ground meat filling, simmered gently and served with a tangy garlic-yogurt sauce.
A stretchy, cheese-laden cornmeal porridge from Georgia's Samegrelo region, stirred until it forms long, elastic cheese strings.
A tangy, garlicky sauce made from sour green or red plums, simmered with herbs, a staple condiment for grilled meats across Georgia.
A dense, cheese-studded cornmeal flatbread from Georgia's mountainous Svaneti region, pan-fried until golden and slightly crisp.
Saffron-tinted rice pilaf layered with lamb, carrots and dried fruit, finished with toasted walnuts and sesame for a Georgian take on plov.
Soft yeasted flatbread stuffed with a spiced, mashed red bean filling, the Georgian relative of khachapuri known as lobiani.
Coarsely ground pork mixed with pomegranate seeds, garlic and Georgian spices, shaped into patties and pan-seared, a home-style take on kupati sausage.
Red kidney beans simmered slowly with walnuts, tomato and coriander, the hearty everyday Georgian bean stew known as lobio.
Eggs poached directly into a bubbling, spicy tomato and pepper sauce, the rustic Georgian skillet dish known as chirbuli.
Thick, smooth cornmeal porridge simmered until spoonable, traditionally served alongside sulguni cheese, a staple from Georgia's western Samegrelo region.
Whole trout baked simply, then served with a rich walnut and pomegranate sauce, a Georgian pairing that balances freshwater fish with the country's iconic nut sauces.
Layers of boiled pasta sheets baked with butter and cheese into a rich, tender casserole, the indulgent Georgian pastry known as achma.
Chopped tomato and cucumber tossed in a tangy walnut and herb dressing, a fresh Georgian side salad that always appears at a supra table.
The rich, peppery broth that fills traditional khinkali dumplings, served here as a soup with mini dumplings simmered directly in the pot.
Chicken pieces simmered slowly in a thick, herb-heavy tomato sauce with garlic and coriander, the classic Georgian stew known as chakhokhbili.
Eggplant, pepper and tomato baked together with garlic and herbs, the hearty Georgian vegetable stew known as ajapsandali, finished under the broiler.
Walnut halves dipped repeatedly in thickened grape juice and hung to dry, forming Georgia's iconic chewy candlestick-shaped candy, churchkhela.
Crisp cornmeal pancakes in the style of Georgian mchadi, pan-fried in butter and served with tangy sour cream.
A hearty Georgian-style bulgur bowl topped with roasted vegetables and a garlicky walnut sauce sweetened with honey.
A garlicky saffron rice pilaf studded with shrimp, inspired by Georgian rice pilafs (plovi) served along the Black Sea coast.
A warming Georgian red lentil soup bowl brightened with lime and a garlicky herb topping, served over rice.
Bell peppers filled with a garlicky walnut and herb mixture, a cold Georgian appetizer style adapted into a full plate.
A rich, layered Georgian cheese casserole built from pasta sheets, melted sulguni-style cheese and a garlicky butter finish.
A juicy spiced beef and pork burger inspired by Georgian kebabi, grilled and served with a sharp onion and herb topping.
A stretchy, garlicky cornmeal pudding in the style of Georgian elarji, made with cheese melted directly into the polenta.
A festive Georgian-style roast chicken plate finished with a spicy garlic sauce, served with rice and fresh herbs.
Die georgische Küche ist bekannt für Khachapuri-Käsebrot, Khinkali-Suppenknödel, Soßen auf Walnussbasis wie Satsivi, Sauerpflaumen-Tkemali und Kräutereintöpfe wie Chakhokhbili. Es ist auch berühmt für die von einem Toastmeister geleitete Supra-Festtradition und für die Qvevri-Weinherstellung, eine achttausend Jahre alte Methode in Tongefäßen, die von der UNESCO anerkannt ist.
Heben Sie den Knödel mit den Fingern am teigigen Knoten an – niemals mit einer Gabel, da sonst die Brühe verschüttet wird. Beißen Sie ein kleines Loch in die Seite, trinken Sie die heiße Brühe aus, essen Sie dann den Rest und würzen Sie ihn mit schwarzem Pfeffer. Der dicke Haarknoten bleibt auf dem Teller; Traditionell dient es dazu, zu zählen, wie viele Sie gegessen haben. Besteck gilt als Anfängerfehler.
Meistens nein, mit einer regionalen Ausnahme. Die ostgeorgische Küche ist aromatisch – blauer Bockshornklee, Koriander, Ringelblume, frischer Estragon und Basilikum – mit wenig Schärfe. Westliche Regionen wie Samegrelo verwenden Adjika, eine fermentierte rote Chili-Knoblauch-Paste, und die Gerichte dort können sehr scharf sein. An den meisten Tischen ist Hitze eine Wahl der Würze: Adjika und Tkemali liegen neben dem Essen und nicht darin.
Imeruli Khachapuri ist der nachsichtigste Anfang: ein weicher Teig auf Joghurtbasis, gefüllt mit einer gesalzenen Käsemischung (Mozzarella plus Feta ähnelt imeretischen Käse) und in der Pfanne gebacken. Chakhokhbili – geschmortes Hühnchen mit Tomaten, Zwiebeln und einem letzten Schuss Koriander und Basilikum – ist der einfachste Eintopf. Lobio, gedünstete Kidneybohnen mit Walnüssen und Kräutern, ist eine starke vegetarische Option.
Khachapuri ist Georgiens mit Käse gefülltes Brot, das traditionell aus eingelegtem Imereti- oder Sulguni-Käse hergestellt wird. Imeruli ist eine geschlossene Runde mit Käse darin; Megruli fügt eine zweite Käseschicht darüber; Adjaruli (Adjarian) ist ein offenes Boot, das mit rohem Eigelb und Butter zubereitet, am Tisch in den geschmolzenen Käse eingerührt und durch Abreißen der Kruste zum Eintauchen gegessen wird.
