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Create your own Supra (Georgian feast) with our step-by-step photo recipes.

A Supra (Georgian: სუფრა) is a traditional Georgian feast and an important part of Georgian culture. A festive supra, for a special celebration is called a Keipi (ქეიფი).

During a Georgian supra, the role of the “tamada” or toastmaster, is an important and honored tradition. The tamada is expected to keep the festivities moving along with toasts and songs and ensure that the wine keeps flowing!

Make your own Supra (Georgian feast) with our step-by-step photo recipes and celebrate the Georgian way!

The great 19th century Russian poet, Alexander Pushkin was once moved to comment that “Every Georgian dish is a poem.” Here are our ‘poems’ that we hope will help you prepare a fantastic Supra!

Bread and Cereals

There will always be bread on the table at a Supra – mountains of bread! We have step-by-step photo recipes showing how traditional Georgian bread is made as well as other famous bread dishes such as khachapuri.

Lobiani – Georgian bean filled bread. See inside our local bakery to find out how our baker, Zaur Skhirtladze, makes Lobiani (boiled bean bread).

Lobiani is enjoyed all year round and especially on the Georgian holiday of Barbaroba, or St. Barbara’s Day (December 17). Click here to see Georgia About’s step-by-step pictures and find out more about traditional lobiani making.

Shotis Puri – Traditional Georgian bread. To show how traditional Georgian bread is made we spent a morning with our local baker, Zaur Skhirtladze, who works at the bakery, Trepezi in our neighborhood in Tbilisi.

A typical day at our Georgian bakery begins at 7.30 a.m. when Zaur lights the deep circular oven called a tone. Click here to see Georgia About’s step-by-step pictures and find out more about traditional Georgian bread making.

Acharuli (Georgian: აჭარული ხაჭაპური) – Georgian cheese bread (khachapuri) from Ajara, in which the dough is formed into an open gondola shape and is topped with a raw egg and butter before serving.

Khachapuri (Georgian: ხაჭაპური), is justifiably considered to be one of Georgia’s most famous national dishes. Click here to see Georgia About’s step-by-step photo recipe.

Megruli Khachapuri (Georgian: მეგრული ხაჭაპური) – a circular Georgian cheese bread from Samegrelo region with cheese added on top.

Megruli Khachapuri is one of the three most popular cheese breads in Georgia (the others are Acharuli and Imeruli).

Click here to see Georgia About’s step-by-step photo recipe.

Imeruli (Georgian: იმერული ხაჭაპური) – a circular Georgian cheese bread from Imereti region and the most common type of khachapuri and popular at home and when eating out.

Glazed with butter to give a golden brown color it is absolutely delicious. Click here to see Georgia About’s step-by-step photo recipe.

Khachapuri Dough – There are several recipes for making the necessary dough but we use one that we find the easiest for making khachapuri.

We used this recipe to make all three types of khachapuri featured on this blog.

Click here to see Georgia About’s step-by-step photo recipe.

Mchadi – a Georgian cornbread, traditionally eaten with lobio (beans) and cheese.

It’s quick to prepare, golden brown when cooked and absolutely delicious!

Try it with our lobio recipe.

Click here to see Georgia About’s step-by-step photo recipe.

Gomi (Georgian: ღომი) – Georgian ‘grits’.

Gomi is a popular dish from Samegrelo region, made from coarse cornmeal and topped with strips of Sulguni cheese and butter.

Click here to see Georgia About’s step-by-step photo recipe.

Chvishtari – Georgian cornbread with cheese. It comes from Svaneti (Georgian: სვანეთი), a mountainous region in the northwestern part of Georgia.

There are several types of Chvishtari.

Click here to see Georgia About’s step-by-step photo recipe for one of the most popular types of Chvishtari.

Meat Dishes

A Supra will always have meat, often barbecued, as well as other meat dishes. We have step-by-step photo recipes showing how to make popular Georgian meat dishes.

Georgian Chicken Barbecue – Barbecued meat is very popular in Georgia both as a family meal and also at feasts and celebrations.

Pork is the most popular meat, followed by chicken.

Click here to see Georgia About’s step-by-step photo recipe for barbecued chicken.

Ojakhuri – Georgian family meal made with pork.

The pork is marinaded at least 12 hours before cooking so that the meat becomes soft and full of flavor.

Click here to see Georgia About’s step-by-step photo recipe for Ojakhuri.

Khinkali (Georgian: ხინკალი) – Georgian dumplings. Considered to be one of the national dishes of Georgia, these twisted knobs of dough, stuffed with meat and spices, are amazing!

The most popular filling is a pork/beef mix. Fillings can also include lamb, Imeretian cheese mixed with cottage cheese; mushrooms; and mashed potato.

Click here to see Georgia About’s step-by-step photo recipe for Khinkali.

Chakhokhbili (Georgian: ჩახოხბილი) – Georgian Chicken with Herbs. The name comes from the Georgian word “khokhobi” which means “pheasant,” but nowadays it is most usually made with chicken.

Usually made using a whole chicken, cut into pieces with the skin left on, we made ours with chicken breasts. Click here to see Georgia About’s step-by-step photo recipe for Chakhokhbili.

Salads

There will always be salads on the table at a Supra. Made with fresh vegetables and nuts they are refreshing and very tasty!

We have three quick and easy to prepare recipes for Georgian Salads – Click here for Georgia About’s Traditional Georgian Salad, Salad with Cheese and Salad with Nuts.

Cheese

Imeretian Cheese – Georgian cheese from the Imereti region is a very popular curd cheese made from cows milk. It has a soft and springy texture and a slightly sour, salty taste.

Click here to find out more about this delicious cheese.

Vegetable Dishes

Supra dishes are always made with the freshest vegetables. We get our vegetables from the markets in Tbilisi.

Lobio (Georgian: ლობიო) – a popular Georgian dish made with kidney beans and usually eaten with Mchadi and marinaded vegetables.

The Georgian word ‘lobio’ means ‘beans’. There are a number of varieties of this dish.

Click here to see Georgia About’s step-by-step photo recipe for one of the most popular types of lobio.

Green beans with nuts (Georgian: მწვანე ლობიო ნიგვზით). Nuts are a very popular ingredient in Georgian cuisine.

A Supra will almost always have dishes made with nuts.

Click here to see Georgia About’s step-by-step recipe for Green Beans with Nuts.

Ajapsandali (Georgian: აჯაფსანდალი) – Georgian Eggplant Stew.

Made with potatoes, eggplant, tomatoes, onions and peppers, this spicy stew is always a favorite.

Click here to see Georgia About’s step-by-step photo recipe for Ajapsandali.

Green Bean and Egg Bake – a delicious dish from the Racha (Georgian: რაჭა) region of Georgia.

Racha is a highland area in western Georgia, located in the upper Rioni river valley and hemmed in by the Greater Caucasus mountains.

Click here to see Georgia About’s step-by-step photo recipe for Green Bean and Egg Bake.

Tolma (Georgian: კომბოსტოს ტოლმა), known as Dolma in Armenia, Azerbaijan and Turkey, is a popular meal in Georgia and many other countries and there are many variations. Vegetables used to contain a filling include tomato, eggplant, pepper, apple and zucchini. Leaf wrappings include vine and cabbage.

Click here to see Georgia About’s step-by-step photo recipe for Stuffed Cabbage Leaves and click here to see Stuffed Peppers.

Eggplant with a Spicy Mayonnaise (Georgian: ბადრიჯანი მაიონეზით). A popular summer dish that can be eaten either warm or cold.

Our version is quite spicy so you may want to reduce the quantities of spices or omit them.

Click here to see Georgia About’s step-by-step recipe for Eggplant with Mayonnaise.

Khabakhi (Georgian: ყაბაყი) – Fried Marrow. Made with marrow (zucchini), sweet pepper, onions, tomatoes and spices it is delicious hot or cold.

Usually eaten with Georgian Shotis Puri bread.

Click here to see Georgia About’s step-by-step photo recipe for Khabakhi.

Baked Mushrooms with Sulguni Cheese – baked in butter in traditional Georgian clay “ketsi” dishes (Georgian: კეცი) these mushrooms filled with melted Sulguni cheese are amazing!

Quick and easy to make, these mushrooms would disappear fast at a Supra!

Click here to see Georgia About’s step-by-step photo recipe for Baked Mushrooms with Sulguni Cheese.

Tarragon and Rice Flaky Pastry – Georgians are very fond of the herb tarragon, which they call tarkhuna (Georgian: ტარხუნა). It is added to meat stews, fish and herb salads.

There is even an emerald green tarragon-flavored soda drink!

Click here to see Georgia About’s photo recipe for Tarragon and Rice Flaky Pastry.

Candy

If you are still feeling hungry!

Churchkhela (Georgian:  ჩურჩხელა) – a traditional sausage-shaped candy, combining two of Georgia’s favorites – grapes and nuts.

Made by repeatedly dipping a long string of nuts in concentrated fresh grape juice it is delicious and nutritious and often called the Georgian ‘Snickers’!

Click here to to see Georgia About’s step-by-step recipe for Churchkhela.

Wine

This is a Supra so we mustn’t forget the wine!

Georgia exports wine to 48 countries so you should be able to find some where you live.

So, fill your clay bowl — the traditional wine vessel in Georgia — with one of Georgia’s many vintages and raise a toast to peace, gathered friends, ancestors, parents, women, children, the country and even the journey home!

Enjoy your Supra!

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