Kartuli Samzareulo

Georgian Cooking Without Vegetable Oil

Travel into the high valleys of the Caucasus, where every supra is built on honest fats. Sweet pasture butter, slowly rendered sheep tail fat, golden ghee, and a little cold pressed olive oil from the Black Sea coast. No seed oils, no shortcuts, only the way grandmothers in Kakheti and Svaneti have cooked for centuries.

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Recipes from the Georgian Supra

Six beloved dishes from the mountains, vineyards, and Black Sea villages of Georgia. Each one cooked with honest fats so the spice walnuts, herbs, and ripe pomegranates can sing.

Khinkali

Khinkali (Mountain Dumplings)

⏱ 1 hr 30 min🍽 6 servings🔥 Medium

The pleated dumplings of the Caucasus highlands, filled with spiced beef and pork that locks a sip of hot broth inside the topknot. Eat them by hand and never use a fork.

Ingredients

  • 500 g strong bread flour, plus more for dusting
  • 250 ml ice cold water
  • 1 tsp fine sea salt for the dough
  • 400 g coarsely ground beef chuck
  • 200 g coarsely ground pork shoulder
  • 1 large onion, very finely chopped
  • 3 cloves garlic, minced
  • 1.5 tsp ground cumin (zira)
  • 1 tsp dried summer savory (kondari)
  • 180 ml ice cold beef broth
  • 3 tbsp melted ghee, for serving
  • Coarsely cracked black pepper, to finish

Instructions

  1. Whisk flour and salt in a wide bowl. Pour in the ice water and bring together into a stiff dough. Knead 10 minutes until smooth and elastic. Wrap and rest 45 minutes.
  2. In a separate bowl, combine beef, pork, onion, garlic, cumin, savory, salt, and pepper. Pour in the cold broth slowly, mixing in one direction with your hand for 4 minutes until the filling is loose and glossy.
  3. Divide the dough in four. Roll one piece into a thin sheet. Cut 9 cm rounds with a glass. Keep the rest covered.
  4. Place a tablespoon of filling in the centre of each round. Lift the edge in small pleats around the filling, twenty pleats or more, then twist the top into a tight knot.
  5. Bring a wide pot of well salted water to a vigorous boil. Slip in the dumplings in batches of eight, stirring gently so they do not stick. Cook 8 minutes once they float.
  6. Lift out with a slotted spoon. Brush each one with melted ghee and shower generously with black pepper. Serve right away.
Khachapuri Adjaruli

Khachapuri Adjaruli

⏱ 2 hr 30 min🍽 4 servings🔥 Medium

A boat shaped bread from the Black Sea coast, filled with molten salty cheese and crowned with a glossy yolk and a knob of butter stirred in at the table.

Ingredients

  • 500 g strong bread flour
  • 7 g instant dry yeast
  • 300 ml warm milk
  • 1 large egg, beaten (for the dough)
  • 1 tbsp honey
  • 1 tsp fine sea salt
  • 3 tbsp melted butter for the dough
  • 400 g imeruli or low moisture mozzarella, grated
  • 200 g feta or sulguni, crumbled
  • 4 fresh egg yolks (one per boat)
  • 60 g cold unsalted butter, cut in 4 cubes
  • Cracked black pepper, to finish

Instructions

  1. Whisk yeast, milk, and honey in a bowl. Rest 8 minutes until foamy. Add the beaten egg, salt, and 3 tbsp melted butter. Stir in the flour and knead 10 minutes until very smooth.
  2. Place the dough in a buttered bowl, cover, and rise 90 minutes until doubled.
  3. Knock back the dough and divide into 4 equal pieces. Roll each into a long oval, then roll the two long sides inward to form a thick rim, pinching the ends to make a pointed boat.
  4. Heat the oven to 240°C / 465°F with a baking stone or heavy tray inside. Mix the two cheeses well.
  5. Fill the boats generously with the cheese mixture. Slide onto the hot stone and bake 11 to 13 minutes until the bread is deeply golden and the cheese is bubbling.
  6. Pull each boat out, quickly slip a raw yolk into the centre, drop a cube of cold butter beside it, and return for 1 minute so the yolk just sets at the edges.
  7. At the table, stir the yolk, butter, and cheese together with a fork. Tear off pieces of the rim and dip into the molten centre. Finish with cracked pepper.
Mtsvadi

Mtsvadi (Pork Shashlik on Vine Wood)

⏱ 50 min🍽 4 servings🔥 Medium

Chunks of pork neck threaded onto skewers and grilled over old grapevine cuttings, basted with pomegranate juice and showered with raw onion rings and sumac at the end.

Ingredients

  • 1.2 kg boneless pork neck, cut in 4 cm cubes
  • 2 large onions, sliced thin (one for marinade, one to finish)
  • 4 tbsp pomegranate juice (fresh or unsweetened)
  • 2 tbsp dry red wine (Saperavi if possible)
  • 2 tsp coarse sea salt
  • 1.5 tsp freshly cracked black pepper
  • 1 tsp ground coriander seed
  • 2 tbsp melted ghee, for basting
  • 2 tsp ground sumac
  • 1 small bunch fresh coriander leaves
  • 1 pomegranate, seeds only
  • Flatbread, to serve

Instructions

  1. In a bowl, toss the pork with one sliced onion, pomegranate juice, wine, salt, pepper, and ground coriander. Press to bruise the onion. Marinate 4 hours at cool room temperature or overnight in the fridge.
  2. Build a fire of dry hardwood or old grapevine cuttings and let it burn down to glowing embers. The grate should sit 12 cm above the coals.
  3. Thread the pork tightly onto long flat skewers, four or five chunks each. Discard the marinade onion.
  4. Grill 12 to 16 minutes total, turning the skewers a quarter turn every 2 minutes. Brush twice with melted ghee.
  5. Lay the skewers on a warmed platter. Scatter the remaining raw onion, sumac, coriander leaves, and pomegranate seeds over the top.
  6. Pull the meat off the skewers straight onto warm flatbread at the table.
Kalmakhi Bazhit

Kalmakhi Bazhit (Trout in Walnut Sauce)

⏱ 55 min🍽 4 servings🔥 Medium

Mountain trout from the rivers of Racha, pan crisped in butter and cloaked in bazhe, the silky Georgian walnut sauce stained gold with marigold petals and tart with vinegar.

Ingredients

  • 4 small whole trout (300 g each), cleaned and scaled
  • 4 tbsp unsalted butter
  • 1 tbsp ghee
  • Sea salt and white pepper
  • 250 g shelled walnuts
  • 4 cloves garlic, peeled
  • 1.5 tsp dried marigold petals (imeretian saffron)
  • 1 tsp ground coriander
  • 0.5 tsp ground blue fenugreek (utskho suneli)
  • 2 tbsp red wine vinegar
  • 250 ml warm fish or chicken broth
  • Pomegranate seeds and fresh tarragon, to serve

Instructions

  1. Pat the trout very dry. Season the cavities and skin with salt and white pepper.
  2. To make the bazhe, pound walnuts and garlic in a mortar (or pulse in a food processor) into a thick paste. Work in the marigold, coriander, fenugreek, vinegar, and a generous pinch of salt.
  3. Whisk the warm broth into the walnut paste a little at a time until the sauce is the texture of soft pouring cream. Taste and adjust salt and vinegar.
  4. Melt the butter and ghee in a large heavy skillet over medium heat. When the butter foams, lay the trout in and cook 4 to 5 minutes a side, basting the tops with hot butter, until the skin is crisp and the flesh just flakes.
  5. Lift the trout onto a warm platter. Spoon the walnut sauce in a wide ribbon down the middle of each fish, leaving the crisp tail and head bare.
  6. Shower with pomegranate seeds and torn tarragon. Serve at once with bread to scoop up the sauce.
Pkhali

Pkhali (Beet and Spinach Walnut Pâté)

⏱ 1 hr 10 min🍽 8 servings🔥 Easy

A trio of jewel coloured vegetable pâtés bound with pounded walnuts, garlic, and herbs. The Georgian supra without pkhali is no supra at all.

Ingredients

  • 500 g raw beetroot, scrubbed
  • 500 g spinach, washed and stems trimmed
  • 300 g shelled walnuts
  • 5 cloves garlic, peeled
  • 1 tsp ground coriander
  • 1 tsp ground blue fenugreek (utskho suneli)
  • 0.5 tsp dried marigold petals
  • 2 tbsp red wine vinegar
  • 0.5 small red onion, very finely chopped
  • 1 small bunch fresh coriander, chopped
  • Sea salt and black pepper
  • Pomegranate seeds, to garnish

Instructions

  1. Wrap the beets in foil and roast at 200°C / 400°F for 60 minutes until tender. Cool, peel, and grate on the large holes of a box grater.
  2. Blanch the spinach 45 seconds in well salted boiling water. Drain, plunge into ice water, then squeeze hard until very dry. Chop fine.
  3. Pound walnuts and garlic in a mortar with a big pinch of salt into a stiff paste. Work in coriander, fenugreek, marigold, and vinegar.
  4. Divide the walnut paste between two bowls. Mix one half with the grated beets and the chopped onion. Mix the other half with the chopped spinach. Stir fresh coriander through both. Taste and adjust salt, pepper, and vinegar.
  5. With damp hands, shape each mixture into small balls or quenelles. Arrange on a platter and chill 30 minutes for the flavours to settle.
  6. Scatter pomegranate seeds on top and serve cool with bread.
Churchkhela

Churchkhela (Walnut Grape Candles)

⏱ 1 hr active, 5 days drying🍽 10 strings🔥 Medium

Strings of walnuts dipped again and again into thickened grape must until they are sealed in a chewy, glossy fruit shell. The original energy bar of the Kakheti vintage.

Ingredients

  • 300 g whole shelled walnut halves
  • 2 litres fresh red or white grape juice (unfiltered if possible)
  • 120 g fine cornmeal or flour, plus more if needed
  • 50 g sugar (only if the grapes are tart)
  • 0.25 tsp ground cinnamon (optional)
  • Pinch fine sea salt
  • 2 metres strong cotton thread
  • 1 large sewing needle

Instructions

  1. Thread the walnut halves on cotton string in tight rows about 20 cm long. Tie a loop at one end and a knot at the other so the nuts cannot slide off. Hang to dry while you make the must.
  2. Pour the grape juice into a wide heavy pot. Simmer 25 minutes over medium low heat until it reduces by about a quarter and tastes deeply sweet. Add sugar if needed.
  3. Whisk the cornmeal with 200 ml of the warm juice in a bowl until perfectly smooth with no lumps. Pour this slurry back into the simmering juice in a slow stream, whisking constantly.
  4. Cook over low heat 15 to 20 minutes, stirring with a wooden spoon, until the mixture is thick enough to coat the back of a spoon heavily, like soft pudding. Stir in cinnamon and salt.
  5. Dip a string of walnuts into the warm must so it is fully submerged. Lift slowly and let the excess drip back into the pot. Hang on a dowel over a tray.
  6. Let the string set for 15 minutes, then dip a second and third time, waiting between each dip until the surface is no longer tacky. Three to four coats is plenty.
  7. Hang the churchkhela in a cool, airy place for 5 to 7 days until the outside is leather firm and no longer sticky. Slice into chunks to serve.
✨ Trusted Daily Routine

Complete Your Wellness Journey with ShapeON

Your Georgian kitchen already gives you real food. ShapeON takes that foundation a step further. Clean, natural support designed to fit an active, balanced day.

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