Recipe Catalog
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Chakapuli is a spring Georgian dish that combines the freshness of greens and the tenderness of lamb meat. Its roots go back to the traditions of mountainous regions where the spring awakening of nature inspired the creation of light, aromatic dishes. Lamb soaked in white wine and tarragon juices acquires a rich flavor with a tangy taste of tkhemali. Chakapuli is often prepared for Easter and spring holidays, served with Georgian bread tonis puri. This dish is perfect for warm days as it is light yet rich in aromas. The acidity of tkhemali enhances the freshness of greens while the white wine makes the meat tender and infused with flavor. In every bite lies the breath of Georgian nature and the warmth of family traditions.
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Lamb braised in white wine with potatoes and olives is a gourmet dish that combines the rich flavor of lamb with subtle notes of white wine and the aroma of fresh thyme. This recipe is inspired by Mediterranean cuisine but adapted in an American style, where traditional ingredients take on a new hue. Slow braising allows the meat to absorb all the flavors, making it tender and juicy. The potatoes soaked in broth and wine gain a rich taste, while the olives add a savory touch. This dish is perfect for a cozy dinner with loved ones, creating an atmosphere of warmth and enjoyment. Served hot, it pairs excellently with a glass of dry white wine and fresh bread that can be dipped in the aromatic sauce.
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Roasted lamb leg in white wine is a true embodiment of Spanish culinary mastery. Historically, such dishes were found in Mediterranean cuisine, where the combination of aromatic herbs, garlic, and wine gave the meat a rich flavor and tender texture. Rosemary and pancetta infuse the meat with depth of flavor, while onion and wine create a rich, slightly sweet sauce. Baked to a golden crust, the lamb leg turns out juicy and soft, perfect for a festive dinner or family gathering. It is served with simple side dishes that allow you to enjoy the natural taste of the meat, while a glass of dry white wine enhances its sophistication. This dish combines tradition and modernity, awakening a passion for gastronomy and warm friendly meetings.
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Lamb rack in white wine is an exquisite Georgian dish that combines the tenderness of meat with the aroma of spices and wine. It has roots in the traditions of Caucasian cuisine, where lamb is valued for its rich flavor and juiciness. White wine adds softness and refinement to the meat, while chicken broth, garlic, adjika, and cilantro create a rich bouquet of aromas. The golden-crusted rack is infused with a wine-spice sauce, and the finishing touch is fresh garlic and chopped cilantro that make the taste bright and rich. This dish is perfect for cozy home dinners and festive gatherings, filling the atmosphere with Georgian hospitality and warmth.
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This is the best dish in the world for a large company. It was invented by the Kakhetians. We have never eaten anything similar to chakapuli in any country - no one thought of mixing tarragon, lamb, wine and tkemali.
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Chef Marina Martiashvili shared the recipe with us.
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Chakapuli is a vibrant dish of Georgian cuisine made from lamb, filled with the freshness of greens and the rich flavor of meat. Traditionally prepared in spring when nature offers an abundance of fragrant herbs, chakapuli has historically been considered a festive treat, especially during Easter or May celebrations. Tender pieces of lamb are simmered in dry white wine, absorbing the acidic freshness of the drink and the richness of greens that create a unique flavor symphony. The juicy meat literally melts in your mouth, and the rich herbal aroma makes each spoon unforgettable. This dish pairs perfectly with Georgian wine, highlighting its subtle nuances. Chakapuli is not just food; it is a gastronomic ritual steeped in traditions and the aromas of spring awakening.
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Chakapuli made from lamb is a soulful Georgian dish infused with the aromas of spring greens and a light tartness of plum. Its roots trace back to the traditions of mountainous regions where the freshness of herbs and young meat create a harmony of flavors. The combination of cilantro, basil, and tarragon adds spiciness, while white wine contributes an exquisite depth of taste. Slow-cooked meat becomes tender and absorbs the richness of aromas. Chakapuli is perfect for spring feasts when nature awakens and one craves something light yet hearty. It is enjoyed hot, savoring the freshness of greens that reveal traditional Georgian flavors. This recipe is a true gastronomic poem where each flavor note plays its part in creating an unforgettable culinary masterpiece.
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Chakapuli with lamb is a fragrant Georgian dish symbolizing spring and abundance of greens. Its history dates back centuries when shepherds cooked meat over fire with wild greens and young wine. Tender lamb simmers in white wine with plenty of fresh herbs, garlic, and hot pepper, creating a rich, spicy flavor with a slight tartness of plum. The dish requires no complex preparation and is perfect for festive gatherings as its rich aroma awakens the appetite. Chakapuli is served hot and pairs wonderfully with fresh bread and a glass of dry Georgian wine, making its vibrant taste special among Caucasian meat dishes.
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Fortified mulled wine, in which strong rum is sent to help the light white wine. Add another half hour to the usual cooking time - the raisins need to be thoroughly soaked in rum.
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Especially good with grilled fish or white meat dishes.
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Beef with morels and tarragon-wine sauce is an exquisite dish that combines the tenderness of meat cuts with the deep flavor of forest mushrooms and a creamy, wine-based aromatic sauce. Morels, known for their rich earthy taste, add a special depth to the meat, while tarragon contributes spicy herbal notes. This dish has aristocratic origins and is often found on Russian cuisine menus, especially at festive banquets. It is served hot, accompanied by a glass of red wine and a side of roasted vegetables or mashed potatoes. The rich flavor and harmony of ingredients make it an ideal choice for a dinner that leaves an unforgettable impression.
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A light drink in which white wine is diluted with a spicy cinnamon decoction. The amount of sugar can be varied up or down.
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White wine mulled wine is a refined version of the traditional hot drink popular in Europe at winter fairs. Unlike the classic red variant, white mulled wine has a lighter and fruitier taste with citrus notes and gentle sweetness from honey. Its aroma unfolds thanks to an exquisite blend of spices: cinnamon, cardamom, nutmeg, and cloves that give the drink a warming effect. Oranges and lemons hold a special place in the recipe – they add freshness to the drink and balance the sweetness. Mulled wine is perfect for cozy evenings, creating an atmosphere of warmth and comfort. It is served in clear glasses adorned with orange slices and spices, making each serving a true work of art.
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A recipe for those who prefer white to red and feel deprived at winter parties, where the hot drink is usually scarlet. It is important not to make a mistake with the choice of wine: it should not be sour, rather rich, with fruity notes and even semi-sweet, then the base of the drink will echo the dried fruits, cane sugar and the sourness of lemons.
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