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Georgia

Khachapuri, khinkali and walnut-rich Caucasian feasts.

Iconic recipes

Boat-shaped Georgian cheese bread filled with molten sulguni and a runny egg yolk stirred in at the table.

Boat-shaped Georgian bread filled with melty sulguni cheese, finished with butter and a runny egg.

Pleated Georgian soup-dumplings of spiced beef-and-pork in a thick wheaten knot.

Cold poached chicken in a velvet walnut-garlic sauce with marigold and coriander.

Stewed red beans with walnut, blue fenugreek and herbs, served in a clay pot with mchadi cornbread.

Georgian wine-marinated pork skewers grilled over vine cuttings.

Spring lamb stew with tarragon, sour plums and white wine.

Trio of Georgian vegetable pâtés (spinach, beet, eggplant) bound with walnut, garlic and herbs.

Walnut strands dipped in thickened grape must (tatara) and air-dried into chewy candles.