Recipe Catalog
No recipes contain all the words, showing recipes that match some of them
Khinkali with lamb and greens is a true gem of Georgian cuisine, combining the rich aroma of spices, tender meat, and thin elastic dough. This traditional recipe dates back to ancient Caucasian culinary traditions when shepherds prepared hearty meat-filled pouches for sustenance during long journeys. Khinkali are handmade by carefully wrapping juicy filling in dough and creating small folds that symbolize the chef's skill. When served, they are traditionally eaten by hand, first biting into them to sip the fragrant broth and then enjoying the tender texture of the meat filling. Khinkali is not just a dish but an embodiment of warm hospitality and centuries-old traditions that make every meal special.
12
4
30
Khinkali is the pride of Georgian cuisine, a juicy and aromatic dish reflecting the soul of Caucasian traditions. Their history traces back to mountainous regions where shepherds prepared them with meat while preserving juiciness inside. The taste of these khinkali is rich and spicy, with a tender blend of beef and pork complemented by cilantro and spices. The uniqueness of the dish lies in its way of consumption: khinkali are held by the tail, bitten into to first enjoy the broth and then the meat filling. They are perfect for family gatherings and friendly meetings, and their aroma transports you straight to the heart of Georgia where warmth, hospitality, and rich flavors create a festive atmosphere.
11
6
120
Khinkali was supposedly brought to Georgia by the Mongols. But the thing is that khinkali is a highland food. They are eaten, for example, in Tusheti and Khevsureti - and the Mongols did not reach there.
6
4
30
Khinkali is a true embodiment of Georgian cuisine, a symbol of friendly gatherings and cozy family evenings. These juicy dumplings made of dough filled with a fragrant mix of lamb and pork have an ancient history rooted in the mountainous regions of the Caucasus. Each khinkali is a small work of art where delicate dough gently embraces a juicy filling rich in meat broth and spices. The taste of khinkali is remarkably rich: the spiciness of black and red pepper harmoniously blends with the tenderness of the meat, while fresh herbs add lightness to the dish. They are eaten by hand, skillfully biting off the edge and enjoying the hot broth, making the meal a special ritual. Khinkali is served with black pepper that highlights their spicy soul, turning each portion into a true gastronomic journey through Georgia.
12
4
90
Khinkali with lamb is the pride of Georgian cuisine, a symbol of hospitality and warm gatherings. These juicy bags made of tender dough filled with aromatic minced lamb mixed with cilantro, savory herbs, and chili pepper have a rich flavor and pleasant spicy sharpness. They are prepared with special skill: the dough is rolled out, folded into neat pleats, and carefully sealed to preserve the juiciness of the filling. After boiling, they are served hot without additional sauces—just a bit of black pepper is enough. Khinkali are eaten by hand, carefully biting off the edge and enjoying the richness of flavor. This dish carries the history of Georgia's mountainous regions where it originated as a hearty and nutritious food for travelers. Today khinkali is an integral part of Georgian feasts that brings people together at the table.
10
10
60
If you are expecting guests, then take a cast iron cauldron and start making chanakhi. This is a smart and tasty dish - any guest will be happy to have it.
12
6
30
Buckwheat pancakes with lamb and greens are a true embodiment of Russian cuisine, combining rustic simplicity with exquisite taste. Buckwheat flour gives the pancakes a delicate texture and a characteristic nutty aroma that harmonizes with juicy lamb sautéed with garlic, cream, and thyme. The thinnest pancakes soaked in the creamy tenderness of the filling are enriched by the freshness of parsley and arugula, creating an amazing flavor combination. This recipe harks back to ancient Russian traditions of pancake making when they symbolized the sun and prosperity. It is best to serve these pancakes hot to fully reveal all flavor nuances while keeping the batter soft and aromatic. They are perfect for festive gatherings or cozy home dinners, filling the home with warmth and rich taste.
17
4
60
Lamb steak with herbs is a refined dish of Italian cuisine that combines the tenderness of lamb with the aromatic freshness of parsley and garlic. Inspired by traditional Italian meat cooking methods, this dish is enriched with modern techniques like sous-vide, which helps retain juiciness and reveal all flavor nuances. The steak has a rich taste with a slight spiciness from black pepper and garlic, while the browned crust adds extra textural depth. It pairs perfectly with grilled vegetables or a fresh salad and makes a worthy complement to a glass of red wine. This dish is a celebration of simplicity and elegance that highlights the natural flavors of the ingredients and offers true gastronomic pleasure.
7
4
60
Lazurad is an amazing Georgian dish where traditional cooking techniques blend with exquisite flavor. Khinkali, but not ordinary ones; they are made from pliable sulguni that wraps a delicate filling of cheese seasoned with fresh mint and spicy green adjika. This version of khinkali has a bright, fresh taste where creamy and spicy notes intertwine harmoniously. The sulguni transformed into noodles gives the dish a unique density and elasticity, while the mint adjika adds a refined spiciness. This dish is served with sulguni noodles complemented by fresh herbs, making it not only delicious but also aesthetically appealing. Lazurad is perfect for festive gatherings as well as for culinary experiment enthusiasts, allowing one to enjoy the depth of Georgian cuisine.
3
1
30
Tbilisi's city khinkali by Nana Chechelashvili is a refined embodiment of Georgian culinary tradition. Unlike rural versions, these khinkali have an elegant shape with neat folds and tender, juicy filling. The mixture of beef and pork, complemented by spicy 'Georgian pesto', gives the filling a deep aroma, while the dough rolled in a special way becomes elastic and soft. During cooking, they fill with meat juice, creating unforgettable taste sensations. The recipe's history traces back to Tbilisi's kitchen traditions where each housewife perfected her skill in making khinkali. These exquisite dumplings are served hot sprinkled with black pepper and eaten by carefully biting into them to enjoy the broth inside. Tbilisi khinkali is not just food but an art form symbolizing hospitality and culinary mastery.
13
12
40
Sweet khinkali with pumpkin and pear is an unusual interpretation of the traditional Georgian dish, where the classic meat filling gives way to a delicate fruit-pumpkin puree. This recipe combines the aroma of baked pumpkin and the juiciness of ripe pears, creating a harmony of sweet flavor with subtle caramel notes. The light dough envelops the filling, ensuring the softness and airiness of the khinkali, while a hint of sweetness makes them perfect for dessert or an original breakfast. They can be served with honey or nut sauce to highlight the dish's natural sweetness. This recipe is a wonderful way to present khinkali in a new light, adding refined sweetness to Georgian cuisine while preserving its warm soul and traditions.
6
2
60
Khinkali with white mushrooms is an unusual interpretation of a traditional Georgian dish, infused with the aroma of the forest. These fluffy pouches made of thin dough hide a juicy filling of sautéed white mushrooms, sweet onion, and tangy sulguni, complemented by the freshness of cilantro. This combination gives the dish a rich, deep flavor with light nutty notes from the mushrooms. Khinkali are not just eaten – they are taken by the tail, bitten at the edge, and enjoyed with the hot broth inside. They are served with butter and freshly ground black pepper, making them even more aromatic. This dish reflects Georgian hospitality where food brings friends and family together at one table.
11
5
30
Khinkali with meat and cheese is a culinary wonder of Georgian cuisine that combines the juiciness of meat and the spicy tenderness of sulguni. Originating from the mountainous regions of Georgia, these aromatic dough bags have become a true symbol of hospitality. Their pear-shaped form is not only aesthetic but also helps retain the rich broth inside, making each khinkali juicy and flavorful. They are served hot, generously sprinkled with pepper to highlight the deep meaty aroma. The elastic and dense dough perfectly envelops the filling, creating a harmonious combination of textures. Khinkali are traditionally eaten by hand, carefully biting into them and enjoying every drop of broth. This recipe is not just a dish but a whole story infused with the traditions and warmth of Georgian feasting.
10
6
30
Khinkali is the pride of Georgian cuisine, a symbol of hospitality and delicious feasting. These juicy dumplings made from elastic dough hide a fragrant meat filling enriched with spices and herbs inside. When cut, khinkali releases a rich broth, making them incredibly juicy. The taste of khinkali is a harmony of tender meat, spicy seasonings, and fresh herbs with a slight peppery heat. They are traditionally served hot and eaten without forks—held by the tail and carefully sipped for the broth. This recipe carries centuries of Caucasian culinary history where meat, dough, and spices unite in a culinary masterpiece. Khinkali is not just food; it is true art that brings friends and family together at one table.
14
7
20
Khinkali with potatoes and cheese is an amazing combination of a traditional Georgian dish with a tender, nutritious filling. Khinkali, historically a symbol of Georgian cuisine, are usually made with meat, but this version with potatoes and sulguni cheese offers a soft creamy taste with a slight spiciness. The delicate dough enveloping the filling becomes elastic after boiling, and the aroma of fried onions adds warm notes. This dish is especially suitable for vegetarians or those looking for something lighter and more delicate in texture. It is best served with matsoni, sour cream or yogurt with herbs to highlight their softness and rich flavor. This is the perfect treat for a family gathering or cozy dinner while preserving the spirit of Georgian hospitality.
8
8
180
