About Art – The Photography of David Guramishvili

Georgian artist and amateur photographer David Guramishvili (1857-1926) entered the Academy of Arts in Munich in 1886 where he became interested in photography, especially of life in the streets. These photographs are part of a series called ‘Bazaar’ and were taken in Tiflis (the name for Tbilisi during the time of the Russian Empire). CLICK on … Continue reading

About Food – Cabbage Pkhali

Pkhali or Fkhali (Georgian: ფხალი) is a popular dish that can be made with many different types of leaves, including spinach, nettles, cabbage and beetroot. It can also be made with vegetables and nuts. In this recipe we show how to make Pkhali with cabbage. Ingredients: 1.5 kilos of cabbage, 400 grams of walnuts, 1 onion, … Continue reading

About Food – Green Tomato Salad with Walnuts

In this recipe we show how to make a western Georgian dish made with green tomatoes and walnuts. Served cold, it is popular in the summer/autumn. Ingredients: 3 large green tomatoes, 200 grams of walnuts, 1 medium sized onion, 3-4 cloves of garlic, 20 grams of fresh parsley, 20 grams of fresh coriander, 1 level … Continue reading

About Food – Wild Oyster Mushroom Pastry

Wild Oyster mushrooms are called ‘Kalmakha’ in Georgia and grow on the bark of trees. They look, smell and taste like oysters and are a popular ingredient in Georgian cuisine. In this family recipe we show how to prepare wild oyster mushroom filled pastries. Ingredients for the filling (8 servings): 700 grams of wild oyster mushrooms, 100 … Continue reading

About Food – Lobio with Marinated Cucumber

The Georgian word ‘lobio’ (Georgian: ლობიო) means ‘beans’ and there are a number of varieties of lobio dishes. In this recipe we show how to make lobio with marinated cucumber. Ingredients: 400 grams of kidney beans. 100 grams of marinated cucumber, 1 large tomato, 1 green hot pepper, 10 grams of fresh parsley (for garnish), 3 cloves … Continue reading

About Food – Eggplant with Hot Peppers, Garlic and Ajika

In this family recipe we show how to make eggplant with hot peppers, garlic and ajika. Ajika (Georgian: აჯიკა) is a hot, spicy paste used to flavor meat, fish and vegetable dishes mainly in Samegrelo and Abkhazia. It is made with hot red peppers, garlic, herbs and spices. Ingredients: 3-4 eggplants, 3 hot red peppers, 8 cloves of … Continue reading

About Food – Pork Chashushuli with Mushrooms and Megrelian Ajika

Pork Chashushuli with mushrooms and Megrelian ajika is a delicious family meal with a piquant flavor. Ingredients (6 servings): 400 grams of pork, 500 grams of mushrooms, 6 medium white onions, 3 large tomatoes, 2 hot red peppers, 8-9 cloves of garlic, 150 ml of white wine, 100 ml of water, 2 tbs vinegar, 7 tbs … Continue reading

About Food – Tolma Cooked with Carrots and a Spicy Sour Cream and Tomato Sauce

Tolma (Georgian: ტოლმა), known as Dolma in Armenia, Azerbaijan and Turkey, is a popular meal in Georgia and many other countries and there are many variations. It usually describes a filled, hollowed-out vegetable or a filling wrapped in a leaf. Fillings can include meat and vegetables. In Georgia, fillings wrapped in cabbage or vine leaves and stuffed peppers are … Continue reading

About Food – Green Ajika

Ajika (Georgian: აჯიკა) is a hot, spicy paste used as a condiment and also to flavor meat and fish dishes. It is made with hot peppers, garlic, herbs and spices. There are several types of ajika. In this recipe we show how to make green ajika. Made with hot green peppers, this type of ajika is very spicy … Continue reading

About Food – Chashushuli with Summer Savory

Chashushuli with Summer Savory is a family meal made with pork and Summer Savory herb. Ingredients (serves 5-6 people): 600 grams of pork, 3 white onions, 1 large tomato, 3 red peppers, 1 tsp of dried coriander, 1 heaped tsp of Summer Savory, salt (dependent upon personal preference), 2 tbs of white wine vinegar, 1 … Continue reading

About Food – Lobio with Mint and Eggs

Lobio (Georgian: ლობიო) is 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 and in this recipe we show how to make it with mint and eggs. Ingredients: 400 grams of kidney beans … Continue reading

About Food – Megrelian Ajika

Ajika (Georgian: აჯიკა) is a hot, spicy paste used to flavor meat and fish dishes mainly in Samegrelo and Abkhazia. It is made with hot red peppers, garlic, herbs and spices. In appearance and consistency ajika resembles Italian red pesto. There are several types of ajika. In this recipe we show how to make Megrelian ajika. This … Continue reading

About Food – Fkhali with Beetroot Leaves and Nuts

Fkhali (Georgian: ფხალი) is a popular dish that can be made with many different types of leaves, including spinach, nettles, cabbage and beetroot. It can also be made with vegetables and nuts. In this recipe we show how to make Fkhali with beetroot leaves and walnuts. Ingredients: 1 kilo of beetroot leaves (with stalks), 250 … Continue reading

About Food – Gurian Khachapuri

Khachapuri (Georgian: ხაჭაპური) is considered to be one of Georgia’s most famous national dishes and several of Georgia’s regions have their own distinctive type. In this recipe we show how to make a khachapuri filled with cheese and boiled eggs that comes from Georgia’s Guria region. Guria (Georgian: გურია) is situated in the western part of the country, bordered by the … Continue reading

About Food – Chicken Liver with Red Wine and Svanetian Salt

In this recipe we show how to make a chicken liver dish that uses Svanetian salt as a flavoring. Ingredients (4 servings): 1 kilo of chicken liver, 4 bay leaves, 1 tbs coarse dried hot pepper, 1 tbs of Svanetian salt, 2 juicy tomatoes, 2 onions, 150 ml of red wine, 1 tbs of vinegar, 10 … Continue reading

About Food – Mokhrakuli Khachapuri

Khachapuri (Georgian: ხაჭაპური), is a cheese bread that is justifiably considered to be one of Georgia’s national dishes. Different regions of Georgia have their own type of khachapuri. In this recipe we show how to make Mokhrakuli Khachapuri (Georgian: მოხრაკული ხაჭაპური). This type of khachapuri is called a “lazy khachapuri” as it is fried, not baked, and takes much less time … Continue reading

  • Emergencies Control Center in Tbilisi

  • Sarpi Border Checkpoint

  • Shatili - Khevsureti

  • Traditional Tushetian balconied house (“Karseani”).

  • View of Mtskheta from Jvari Monastery

  • The village of Gebi in Svaneti

  • Page from the Illustrated London News dated 1873 - entitled 'Betrothal in Georgia'