Zugdidi

Kharcho is a hearty Georgian soup featuring beef or chicken, walnuts, and rice. It is traditionally seasoned with a Georgian spice blend called khmeli suneli (a combination of dried blue fenugreek, marigold petals, basil, parsley, fennel, coriander, bay leaves, and red pepper) and tk... Read more

Ghomi is a traditional dish from Georgia consisting of coarse and fine cornflour combined with water. If the pieces of cheese such as sulguni are placed in the hot porridge to melt before consumption, the dish is called elarji. Ghomi is often served with different sauces on the side, such as ... Read more

Elarji is a specialty of the Georgian Samegrelo region, prepared as a thick porridge consisting of coarse cornmeal, cornflour, and sulguni or tchkhinti cheese, depending on what's available. The dish has an extremely thick texture, and it is very elastic. If properly made, one should be able to s... Read more

Kubdari is a popular Georgian pastry that is traditionally filled with beef, pork, or a combination of the two, along with spices such as cumin, dill, coriander, blue fenugreek, red pepper, onions, garlic, and salt. The dough consists of flour, water, yeast, sugar, salt, and eggs. Interestingly, ... Read more

Mingrelian khachapuri is a Georgian khachapuri variety originating from Samegrelo. Although it's quite similar to its Imeretian cousin, this khachapuri is round and it's topped with even more cheese (usually chkinti-kveli Imeretian cheese). The dough is prepared with flour, water, yeast,... Read more

This khachapuri variety hails from Georgia's Svaneti region, hence the name. The dough is the same as the one used for other types of khachapuri, while the filling is made with a combination of high-fat cheese, eggs, and green onions. The dough is wrapped around the filling, and it is then presse... Read more

Chvishtari is a traditional cornbread originating from Svaneti. It's usually made with a combination of cornflour, milk, eggs, oil, salt, and sulguni cheese. The dough is kneaded with the cheese until it becomes firm and smooth. It is then flattened and cooked on both sides in a greased frying pa... Read more

Gebzhalia is a traditional dish originating from the region of Samegrelo. The dish is prepared with a combination of fresh cheese such as sulguni, cottage cheese, hot green peppers, mint, garlic, and salt. The mint and green peppers are chopped, mixed with garlic and salt, then crushed i... Read more

Sulguni is a cylindrical Georgian cheese originating from the region of Samegrelo (Mingrelia). The cheese has a mild, yet complex flavor and a semi-firm texture. It can be produced from the milk of cows, buffalos, and goats (rarely), or a combination of the three. The flavors range from ... Read more

Originating from Samegrelo, Smoked Sulguni or Shebolili Megruli Sulguni is a Georgian cheese made from the milk of cows, buffalos, and goats (rarely), or a combination of the three. This semi-hard cheese has a dense, springy, and elastic texture underneath its natural rind. Due ... Read more

Narchvi is a traditional cheese hailing from the Svaneti region. It's made from cow's milk. The cheese is placed in a small wooden tower and it's then pressed with stones for more than 3 months (and up to a year). Narchvi has a soft and buttery texture, while the flavors are surprisingly... Read more