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What are Georgian dishes called: khinkali, khachapuri, pkhali, chakapuli and more?

A short glossary of the main Georgian dishes.

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Short answer

Khinkali are Georgian dumplings filled with spiced meat and broth, khachapuri is cheese bread, and pkhali is a starter of greens or vegetables with walnut paste. Chakapuli is a spring stew of lamb (sometimes veal) with tarragon and tkemali, and mtsvadi is grilled meat.

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Why

  1. There are several khachapuri: Imeruli is round with thin dough, Megruli has cheese inside and on top, and Adjaruli is boat-shaped with an egg and butter.
  2. Pkhali, badrijani (aubergine with walnuts) and satsivi are all made with walnuts.
  3. Churchkhela is a sweet of walnuts on a string, dipped in thickened grape juice (tatara).

Details

Also worth knowing: lobio, a dish of kidney beans; satsivi, cold chicken or turkey in a walnut sauce; and chkmeruli (shkmeruli), chicken fried until crispy and served in a sauce of milk, cream and garlic.

Tip

Photograph the Georgian menu and compare it with the Russian one to learn your favourite dishes' names fast.

What may differ

Each Georgian region has its own versions of dishes, so the same dish can taste quite different.

Common misconception

What actually happens

People also ask

  • What are the most famous Georgian dishes?

Sources

Dish names and recipes vary across Georgia's regions; the most common versions are given here.

Popular Georgian Dishes: List and Names

  • What is utskho suneli and what is it added to?

    Utskho suneli goes into duck stew with walnuts: 1 teaspoon of the spice mixture for a whole duck of about 1.5 kg.

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  • What is khmeli suneli and how is it used?

    Khmeli suneli is a Georgian spice mix, and in the Imeretian version of aubergine with walnuts it goes in only in a very small amount so that it does not drown the garlic.

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  • What is Georgian tolma?

    Tolma is one of the staple dishes of Georgian cuisine, and there is a vegetable version that suits vegetarians.

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  • What kinds of flaky khachapuri are there?

    Flaky khachapuri in Georgia comes in several types: Meskhetian, made with puff pastry-style dough, a Gurian crescent with cheese and hard-boiled eggs, and a square Rachan one with a walnut in each corner.

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