Recipe Catalog

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.

Chef Marina Martiashvili shared the recipe with us.

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.

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.

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.

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.