Notes about Recipes in this book

• The original charkhali or plum-marinated beetroot

  • mcvl on October 09, 2018

    Both my vegan husband and I enjoyed this mightily. I made it with unpeeled roasted beets, which have a richer, fuller flavor than peeled boiled beets. I had an inspiration as I was finishing the last portion and added some quartered green olives, which made the whole thing even better.

  • jenburkholder on July 15, 2024

    Didn’t convince me. The tart, light sauce didn’t pair well with the beets, for me - it felt like it was missing a rich or savory note. Maybe will be better once the flavors have a couple more days in the fridge to settle.

• Fruit, mint adjika & cheese bruschetta

  • allisonsemele on April 15, 2022

    A very tasty snack. Lots of fruits work for this.

  • Charlotte_vandenberg on August 21, 2022

    Agree, very tasty, very special and also very good with ripe nectarine.

• Aubergine rolls (Badrijani nigvzit)

  • renharvey on March 04, 2023

    Makes plenty of stuffing. The stuffing turned out much greener (given all the herbs) and coarser than in the picture. Still tasty!

• Adjapsandali

  • Apollonia on September 16, 2020

    Absolutely delicious. I've made it several times. Veggies do get a bit mushy if you cook ahead in batches as the recipe offers, but it's still super tasty. Don't skimp on the herbs.

  • FieryFantail on January 31, 2026

    Warming and vibrant

  • rachelefry on April 03, 2026

    Delicious but make sure to use fresh and flavourful produce.

• Aubergines & tomatoes (Serdakh)

  • Foodycat on March 25, 2022

    Delicious! Lovely, silky aubergine.

• Svaneti salt

  • mjes on May 05, 2018

    For years I have used World Spice Merchants' Svaneti salt as my go to for potatoes and eggs. That version contains Italian sea salt, caraway, coriander, garlic, fenugreek seed, black pepper, and Korean chile. I really like the addition of the Marigold in this mix and I needed another use for blue fenugreek before it grows stale. I am probably a convert to mixing this blend myself.

• Samegrelo roast pumpkin & red adjika

  • Apollonia on September 16, 2020

    The combination of the spicy seasonings with the sweet squash was great. I used a combination of harissa (offered as an alternative to wet adjika) and dry adjika. I'll make it again.

  • TrishaCP on October 10, 2020

    I liked the spice (I also used rose harissa) on the squash, but I didn’t like the peel. (I used a kabocha squash.)

• Savory peach & tarragon salad

  • FieryFantail on January 02, 2026

    I had lots of blueberries on hand so used those instead of gooseberries

  • Potawatomus on March 09, 2026

    This was really good. I had to use grapes, but still very good.

• Marina's kada lobiani

  • tges on April 25, 2021

    The best lobiani filling I have ever tried. But despite the tastiness of the flaked pastry, it's simply too much work and too messy when the filling can be just used with the usual khachapuri dough.

• Ossetian beet top and cheese pies

  • jenburkholder on August 07, 2024

    Very tasty. Cheesy and rich. Subbed thinned-out yogurt for kefir.

• Khinkali

  • tges on April 25, 2021

    A very good and authentic khinkali recipe.

• Qutab three ways

  • tges on April 25, 2021

    Wonderful collection of recipes. Have made this with regularity. Was lucky enough to see these made, streetside in Azerbaijan and the recipes replicates how they look and taste.

• Lamb, onion & molasses filling

  • RCL on January 02, 2026

    Dough didn’t work for me but the lamb was lovely

• Herb & cheese filling

  • RCL on January 02, 2026

    Made these alongside the lamb, the dough didn’t work for me but the filling was lovely

• Lavash, chicken & herb pie with barberries

  • TrishaCP on May 29, 2018

    This made a fairly quick and definitely tasty supper along with a plain green salad. Even though I was rushing after work and missed the part about creating a bottom crust of lavash. (Oops- it does get pretty liquidy so you need that bottom crust.) The barberries were really nice in this because of their tart pop. (She suggests raisins if you can't find barberries but that would definitely change the flavor profile of this dish big time). We doubled the recipe and there was enough to serve 3-4 people with salad and other sides based on appetites in my household.

• Khingal

  • lkgrover on November 26, 2019

    An delicious blend of flavors that is unlike any other pasta I've made. Homemade egg pasta with spiced lamb & onion and herb yogurt.

  • tges on January 09, 2021

    This was an absolute revelation; but really, it's what I have eaten many times over. I love the simplicity in pulling this altogether with its creamy, crunchy and slippery textures. To me, it is very reminiscent of Turkish manti (Kayseri and Sinop versions) and Afghanistani mantoo and ashak but with khingal - you needn't have to make any dumplings but you still get all the flavours and textures. I loved the lamb used here and I completely agree with Hercules in not being shy with the butter.

• Shakh plov

  • mcvl on May 21, 2020

    Tasty, and very pretty. I used brown basmati rather than white because I find it easier to cook.

  • lkgrover on March 27, 2023

    Good chicken & rice dish, with a few substitutions: walnuts instead of almonds; and phyllo instead of lavash.

• Poussin tabaka in blackberry sauce

  • joneshayley on April 25, 2019

    This sauce is a delight! Served at a dinner party this is an impressive and delicious meal. I didn’t pan fry the poussin - I spatchcocked and roasted for ease and it worked brilliantly. Yum!

• Chakhapuli

  • Hansyhobs on August 18, 2023

    Really delicious and very easy, just takes some time

• Ostriy

  • jenburkholder on January 24, 2021

    Delicious. We used chuck instead of shin, so the cooking was a bit different, gherkins instead of fermented green tomatoes, canned instead of fresh tomatoes, and added a pinch of blue fenugreek. Served over polenta with fennel salad and everyone enjoyed. Different, but friendly. I'll also try making it with chickpeas - there's a lot of flavour here, so I think it will take well to going meatless. ETA: Tried it with chickpeas - still great! Maybe not quite as good as with meat, but I prefer to keep things veg., and it made a delicious vegan stew.

  • tges on April 25, 2021

    Wonderful with great layers of flavour and very enjoyable to cook.

• Village breakfast

  • Tyelperion on February 20, 2023

    This is a lovely fresh brunch dish, but be prepared to breathe garlic all day - there is raw grated garlic that's put on the tomatoes but doesn't get cooked. When I make it next time I may flip the tomatoes a few times to make sure the garlic cooks off a bit and isn't so raw.

• Tomato scramble

  • tges on April 25, 2021

    Really delicious way to enjoy tomatoes and eggs.

• Anna's sweet milk

  • tges on April 25, 2021

    Despite the recipe seeming quite off - for myself - it is easily solved by either increasing heat, adding cornflour, or cooking for longer. Made for a delicious dulce de leche.

• Food52

  The selection of dishes goes beyond Georgia to represent other bits and pieces of Caucasian cuisine like Ossetia and Romania.

  Full review

• Food52

  Each time we tried another new dish, we found ourselves astonished by the uniqueness of the flavors...

  Full review