Kakhetian cuisine recipes

Kakheti is the land of wine and the big Georgian feast. Kakhetian cuisine is hearty and meaty: mtsvadi grilled over vine cuttings, chakapuli with tarragon and tkemali plums, chikhirtma, tonis puri baked in a clay tone oven, and after the grape harvest, churchkhela and pelamushi.

This page collects Kakhetian recipes with exact ingredients, cooking times and step-by-step instructions. Calories per serving are listed too, and when you change the number of servings the ingredients are recalculated automatically.

Tip: prepare the meat for mtsvadi the day before and marinate it with onion. Salt it just before grilling, and cook it over glowing embers rather than an open flame.

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