Pork Brains Telavi

Unlike some of my previous dishes questionably named after Eastern European cities, this recipe truly was inspired by something I ate in Telavi, Georgia. Against all odds, the deserted restaurant in the town center featured brains on its menu, and they were delicious! The whole dish has a very mild flavor and melts in your mouth, […]

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Adjaran Khachapuri, or Death by Cheese

Wherever you go in Georgia, you can be sure to eat khachapuri at least once a day. These national cheese breads come in various shapes. The Imeretian khachapuri is a round pie filled with cheese, by far the most common. The Mingrelian one is similar, but topped with more cheese. The cheese is usually whatever is produced locally, […]

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Chicken Tabaka

Chicken tabaka is a Georgian dish prepared in a special pan with a lid, called the tapaka. A small bird (usually a poussin) is flattened and fried whole until brown and crispy on all sides. You can get some very good pictures of the process here (the site is in Russian, but Google Translate does a […]

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Guinea Hen Satsivi

Satsivi is a thick Georgian sauce made with walnuts, onions and spices. There are many Georgian nut sauces, but this is the most famous. The sauce is served with poultry — especially turkey — or sometimes with fish. Although this is traditionally a cold dish (tsivi means cold in Georgian), I prefer to serve it warm. I choose guinea hen because […]

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