Supra: A Feast of Georgian Cooking by Tiko Tuskadze

  • Spinach pâté (Ispanakhis pkhali) (page 14)

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

    • Categories: Dips, spreads & salsas; Cooking ahead; Entertaining & parties; 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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Notes about Recipes in this book

  • Aubergines stuffed with walnut paste (Nigvziani badrijani)

    • MADCH82 on March 05, 2021

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

  • 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.

  • 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!

  • 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.

  • Poussin in garlic and walnut sauce (Chkmeruli)

    • andrew_2r6x7k on March 29, 2026

      Works great with whole chicken as well

  • 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.

  • Layered vegetables (Chanakhi)

    • MADCH82 on March 05, 2021

      absolutely amazing mmmmmmmmmmmmmmmmmmm

  • Baked tomatoes with eggs (Pomidori kverzkhit)

    • Stephenn31 on February 17, 2024

      It was ok. The ingredient list in the book didn’t list onion that was in the recipe. The cooking times were off too and the eggs would have been rubber if I had cooked the 20 min listed

  • 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.

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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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