Supra: A Feast of Georgian Cooking by Tiko Tuskadze

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  • Spinach pâté (Ispanakhis pkhali) (page 14)

    from Supra: A Feast of Georgian Cooking Supra by Tiko Tuskadze

    • Categories: Dips, spreads & salsas; Entertaining & parties; Cooking ahead; Georgian; Vegetarian; Vegan
    • Ingredients: spinach; walnuts; ground coriander; ground marigold; hot chilli powder; apple cider vinegar; spring onions; coriander leaves; walnut oil
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  • Leek pâté (Prasis pkhali) (page 15)

    from Supra: A Feast of Georgian Cooking Supra by Tiko Tuskadze

    • Categories: Dips, spreads & salsas; Entertaining & parties; Cooking ahead; Georgian; Vegetarian; Vegan
    • Ingredients: leeks; celery leaves; walnuts; ground coriander; ground marigold; hot chilli powder; apple cider vinegar; spring onions; coriander leaves; pomegranate seeds; ground blue fenugreek seeds
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  • Beetroot pâté (Jarkhlis pkhali) (page 18)

    from Supra: A Feast of Georgian Cooking Supra by Tiko Tuskadze

    • Categories: Dips, spreads & salsas; Entertaining & parties; Cooking ahead; Georgian; Vegetarian; Vegan
    • Ingredients: beetroots; walnuts; ground coriander; ground marigold; hot chilli powder; apple cider vinegar; coriander leaves; dill
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  • Shallot pâté (Khakhvis pkhali) (page 19)

    from Supra: A Feast of Georgian Cooking Supra by Tiko Tuskadze

    • Categories: Dips, spreads & salsas; Entertaining & parties; Cooking ahead; Georgian; Vegetarian; Vegan
    • Ingredients: banana shallots; walnuts; apple cider vinegar; garlic; coriander leaves; dried coriander leaves; green bird's eye chillies; dill
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  • Carrot pâté (Stapilos pkhali) (page 20)

    from Supra: A Feast of Georgian Cooking Supra by Tiko Tuskadze

    • Categories: Dips, spreads & salsas; Entertaining & parties; Cooking ahead; Georgian; Vegetarian; Vegan
    • Ingredients: carrots; walnuts; ground coriander; apple cider vinegar; coriander leaves; chilli powder
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  • Green bean pâté (Mtsvane lobios pkhali) (page 21)

    from Supra: A Feast of Georgian Cooking Supra by Tiko Tuskadze

    • Categories: Dips, spreads & salsas; Entertaining & parties; Cooking ahead; Summer; Georgian; Vegetarian; Vegan
    • Ingredients: green beans; walnuts; onions; ground coriander; ground marigold; apple cider vinegar; parsley; coriander leaves; dill; chilli powder; ground blue fenugreek seeds
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  • Plum sauce (Tkemali) (page 22)

    from Supra: A Feast of Georgian Cooking Supra by Tiko Tuskadze

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  • Pomegranate sauce (Brozeylis satsebeli) (page 26)

    from Supra: A Feast of Georgian Cooking Supra by Tiko Tuskadze

    • Categories: Sauces, general; Entertaining & parties; Cooking ahead; Georgian; Vegetarian; Vegan
    • Ingredients: walnuts; coriander sprigs; pomegranate juice; distilled water
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  • Dry red chilli paste (Mshrali ajika) (page 29)

    from Supra: A Feast of Georgian Cooking Supra by Tiko Tuskadze

    • Categories: Spice / herb blends & rubs; Cooking ahead; Georgian
    • Ingredients: garlic; coarse sea salt; dried chilli flakes; ground coriander; ground marigold; garlic powder; ground blue fenugreek seeds
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  • Red chilli paste (Ziteli ajika) (page 30)

    from Supra: A Feast of Georgian Cooking Supra by Tiko Tuskadze

    • Categories: Spice / herb blends & rubs; Cooking ahead; Georgian
    • Ingredients: red bird's eye chillies; long red peppers; parsley; coriander sprigs; basil; celery; garlic; ground coriander; ground marigold; ground blue fenugreek seeds
    • Accompaniments: Stuffed cabbage parcels (Dolma)
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  • Green chilli paste (Mtsvane ajika) (page 31)

    from Supra: A Feast of Georgian Cooking Supra by Tiko Tuskadze

    • Categories: Spice / herb blends & rubs; Cooking ahead; Georgian
    • Ingredients: green bird's eye chillies; coriander sprigs; parsley; dill; garlic; ground coriander
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  • Georgian chutney (page 33)

    from Supra: A Feast of Georgian Cooking Supra by Tiko Tuskadze

    • Categories: Chutneys, pickles & relishes; Entertaining & parties; Cooking ahead; Georgian; Vegetarian; Vegan
    • Ingredients: tomatoes; lemons; onions; fresh ginger; ground marigold; ground coriander; ground blue fenugreek seeds
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  • Aubergines stuffed with walnut paste (Nigvziani badrijani) (page 38)

    from Supra: A Feast of Georgian Cooking Supra by Tiko Tuskadze

    • Categories: Appetizers / starters; Small plates - tapas, meze; Entertaining & parties; Cooking ahead; Georgian; Vegetarian; Vegan
    • Ingredients: aubergines; spring onions; walnuts; chilli flakes; ground marigold; ground coriander; apple cider vinegar; coriander leaves; parsley; pomegranate seeds; ground blue fenugreek seeds
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  • Winter kidney bean salad (Ziteli lobios salata) (page 40)

    from Supra: A Feast of Georgian Cooking Supra by Tiko Tuskadze

    • Categories: Salads; Side dish; Small plates - tapas, meze; Entertaining & parties; Cooking ahead; Winter; Georgian; Vegetarian; Vegan
    • Ingredients: canned kidney beans; onions; ground cinnamon; ground coriander; hot chilli powder; apple cider vinegar; chilli powder; coriander leaves
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  • Summer kidney bean salad (Kirkaji) (page 41)

    from Supra: A Feast of Georgian Cooking Supra by Tiko Tuskadze

    • Categories: Salads; Side dish; Small plates - tapas, meze; Entertaining & parties; Cooking ahead; Summer; Georgian; Vegetarian; Vegan
    • Ingredients: canned kidney beans; onions; spring onions; parsley; coriander leaves; tarragon; apple cider vinegar; chilli powder
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  • Kidney bean salad with walnuts (Nigvziani ziteli lobio) (page 42)

    from Supra: A Feast of Georgian Cooking Supra by Tiko Tuskadze

    • Categories: Salads; Side dish; Small plates - tapas, meze; Entertaining & parties; Cooking ahead; Georgian; Vegetarian; Vegan
    • Ingredients: onions; walnuts; ground coriander; ground marigold; ground cinnamon; ground cloves; apple cider vinegar; canned kidney beans; coriander leaves; chilli powder
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  • Chicken salad with walnuts (Nigvziani katmis salata) (page 43)

    from Supra: A Feast of Georgian Cooking Supra by Tiko Tuskadze

    • Categories: Salads; Main course; Small plates - tapas, meze; Entertaining & parties; Georgian
    • Ingredients: chicken breasts; onions; walnuts; dill; ground coriander; ground marigold; garlic; mayonnaise; chilli powder
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  • Black bean salad (Shavi lobios salata) (page 44)

    from Supra: A Feast of Georgian Cooking Supra by Tiko Tuskadze

    • Categories: Salads; Side dish; Small plates - tapas, meze; Entertaining & parties; Cooking ahead; Georgian; Vegetarian; Vegan
    • Ingredients: onions; ground coriander; summer savoury; canned black beans; garlic; coriander leaves; chilli powder
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  • Aubergine salad (Badrijnis salata) (page 45)

    from Supra: A Feast of Georgian Cooking Supra by Tiko Tuskadze

    • Categories: Salads; Side dish; Small plates - tapas, meze; Entertaining & parties; Cooking ahead; Georgian; Vegetarian; Vegan
    • Ingredients: aubergines; onions; dried basil; walnuts; ground coriander; ground marigold; hot chilli powder; coriander leaves; pomegranate seeds; chilli powder
    show

  • Green bean and red pepper salad (Mtsvane lobios salata) (page 47)

    from Supra: A Feast of Georgian Cooking Supra by Tiko Tuskadze

    • Categories: Salads; Side dish; Small plates - tapas, meze; Entertaining & parties; Georgian; Vegetarian; Vegan
    • Ingredients: green beans; garlic; onions; carrots; long red peppers; tomato purée; Demerara sugar; parsley; dill; coriander sprigs; hot chilli powder
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  • Red pepper and walnut salad (Ziteli bulgaruli zizakis salata) (page 48)

    from Supra: A Feast of Georgian Cooking Supra by Tiko Tuskadze

    • Categories: Salads; Side dish; Small plates - tapas, meze; Entertaining & parties; Georgian; Vegetarian; Vegan
    • Ingredients: walnuts; apple cider vinegar; sweet red peppers; coriander leaves; green bird's eye chillies; parsley; dill; garlic; ground coriander
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  • New potatoes with chilli and herbs (Akhali kartophili) (page 50)

    from Supra: A Feast of Georgian Cooking Supra by Tiko Tuskadze

    • Categories: Salads; Side dish; Small plates - tapas, meze; Entertaining & parties; Georgian; Vegetarian
    • Ingredients: new potatoes; green chillies; spring onions; garlic; dill; coriander sprigs
    • Accompaniments: Baked trout with basil and lemon (Kalmakhi)
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  • Mushroom salad with walnuts (Sokos pkhali nigvizit) (page 52)

    from Supra: A Feast of Georgian Cooking Supra by Tiko Tuskadze

    • Categories: Salads; Side dish; Small plates - tapas, meze; Entertaining & parties; Cooking ahead; Fall / autumn; Georgian; Vegetarian; Vegan
    • Ingredients: onions; button mushrooms; walnuts; coriander leaves; chilli paste
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  • Grandmother's soup (Bebia's supi) (page 56)

    from Supra: A Feast of Georgian Cooking Supra by Tiko Tuskadze

    • Categories: Soups; Entertaining & parties; Georgian; Vegetarian
    • Ingredients: potatoes; red peppers; carrots; bay leaves; black peppercorns; garlic; shallots; dill; parsley; onions; canned tomatoes; vermicelli pasta; chilli powder
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  • Bean soup (Lobios supi) (page 60)

    from Supra: A Feast of Georgian Cooking Supra by Tiko Tuskadze

    • Categories: Soups; Entertaining & parties; Winter; Georgian; Vegetarian; Vegan
    • Ingredients: dried beans of your choice; onions; bay leaves; celery; coriander leaves; green bird's eye chillies; coriander sprigs; parsley; dill; garlic; ground coriander
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Notes about this book

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Notes about Recipes in this book

  • Beetroot soup (Borscht)

    • Frenchfoodie on May 02, 2021

      Delicious, fresh and tangy. I added a tbsp or 2 of gherkin pickle juice rather than the lemon salt.

  • Imerulian cheese bread (Imeruli khachapuri)

    • Frenchfoodie on January 04, 2020

      Quick, easy to pull together and tasty. Even after vigorous squeezing and draining the bottom was a bit soggy from the mozzarella ball I used (the recipe says use grated mozzarella, that was impossible to find). My husband and toddler enjoyed it.

    • tges on December 21, 2020

      A richer, flakier pastry which tastes great but one I would use only occassionally - as I prefer more a bread dough khachapuri.

  • Lamb kebabs (Kebabi)

    • Frenchfoodie on September 11, 2022

      Delicious and easy recipe. The herbs (basil, mint, fresh coriander) dont come through strongly, just provide good balance. I followed the searing on stove then finish in the oven instructions and the lamb stayed lovely and moist.

  • Cottage cheese cake with apricot (Khajos namzxvari)

    • Frenchfoodie on July 26, 2020

      This had promise (the cooked apricots were so intense) but the custard didn't set even with double the cooking time, and was too sweet.

  • Aubergines stuffed with walnut paste (Nigvziani badrijani)

    • MADCH82 on March 05, 2021

      I put all the ingredients into food processor, was brilliant! a treat

  • Layered vegetables (Chanakhi)

    • MADCH82 on March 05, 2021

      absolutely amazing mmmmmmmmmmmmmmmmmmm

  • Trout with Georgian spices (Kalmakhi sunelebit)

    • MADCH82 on March 05, 2021

      delicious, my trout was 250-350 g, 20 minutes in papillote in oven, instead of 10

  • Crispy fish in spiced mayonnaise and walnut sauce (Tevzi maionezis sausit)

    • tges on January 09, 2021

      Fantastic recipe if you feel like fish fingers! Ok, to be fair, it's way better than fish fingers and the walnut sauce - really, a Georgian spiced mayonnaise absolutely brings this dish to life. This walnut sauce stands alone as a spiced mayo and I pretty much will always have a stock of this in my fridge. I never fry fish but would definitely cook this up once a year.

  • Cornbread with cheese (Chvishtari)

    • tges on November 23, 2020

      I don't know if it's because I didn't use the PAN brand cornflour (I used Protea) but the dough was completely liquid with the 100ml of milk and 200 ml of water and only 160g of cornflour; even with the addition of the cheeses, the dough would not be solid enough to form cornbread patties. I had to add up to a total of around 400g of cornflour (as per referencing other chvishtari recipes online) for this recipe to work. It will not result in a dough you would be expecting; it's grainy and very wet but you can make patties from it. Chvishtari is loved by Georgians and me, especially so I had to have a workable recipe and I really think there is an error in printing with this one as everything else I have made from Supra has been great!

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  • ISBN 10 1911216163
  • ISBN 13 9781911216162
  • Linked ISBNs
  • Published Jul 13 2017
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United Kingdom
  • Publisher Pavilion Books

Publishers Text

Bordered by Russia, Turkey, Azerbaijan and Armenia, and situated at a crossroads on an ancient East-West trading route, Georgia's rich and diverse history is nowhere more evident than through its cuisine and legendary hospitality. Central and unique to the culinary tradition of Georgia is the 'supra', a coming together of family and friends to share heart-warming toasts, great conversation, free-flowing drink and, most importantly, dish upon dish of mouth-watering food. In this, her first book, Tiko Tuskadze, chef-owner of London's celebrated Little Georgia restaurant, opens her kitchen to share her love for the food of her home country and the recipes and stories that have been passed down through her family for generations. The book opens with an introduction to the delicious, yet little-known, food of Georgia and an exploration and explanation of the traditions and cultural significance of the supra. Tiko shares over 100 of the dishes that come together to make Georgian cuisine a true celebration of its country's unique climate, history and culture. Recipes follow the authentic procession of dishes, starting with pates and sauces then salads, which are traditionally laid out on the table before guests arrive; moving on to sections on soups, bread and cheese, meat dishes, poultry dishes, fish dishes, vegetable dishes and ending with a few fruity treats. The recipes range from the iconic Khachapuri (cheese bread), Kebabi (lamb kebabs) and Khinkali (dumplings), to lesser-known classics, such as Ajapsandali (aubergine stew) and Ckmeruli (poussin in garlic and walnut sauce). With wonderful stories and beautiful illustrations throughout, this book is the ultimate resource for anyone interested in discovering this unique and varied cuisine with the dual values of family and celebration firmly at its heart.

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