Georgian Food That’ll Make You Book a Flight

I've eaten my way through a lot of countries, but Georgian food hits different. I’m dreaming about three dishes that I'm now attempting to recreate in my Wisconsin kitchen because apparently I miss the Caucasus that much.

So here's the deal: I'm sharing the recipes for the three Georgian dishes that had our group losing their collective minds. To be clear—making these at home will never quite match eating them in a Georgian family's home while slightly wine-drunk on homemade chacha, but we're going to try anyway.

The product from our Nigvziani Badrijani cooking class while in Georgia.

Nigvziani Badrijani (Eggplant Rolls with Walnut Paste)

These eggplant rolls kind of make vegetables sexy. They're rich, they're nutty, and they make you forget you're eating something healthy.

What You Need:

• 2 large eggplants, sliced lengthwise into ¼-inch strips

• 2 cups walnuts

• 3-4 garlic cloves

• 1 tablespoon ground coriander

• 1 tablespoon ground fenugreek (or blue fenugreek if you can find it)

• ½ teaspoon cayenne pepper

• 3-4 tablespoons water (or more as needed)

• 2 tablespoons white wine vinegar

• Salt to taste

• Fresh pomegranate seeds for garnish

• Fresh cilantro for garnish

• Olive oil for frying

How to Make It:

1. Salt your eggplant slices and let them sit for 30 minutes. This draws out the bitterness. Pat them dry.

2. Fry the eggplant slices in olive oil until golden and tender. Set aside on paper towels.

3. Throw the walnuts, garlic, coriander, fenugreek, cayenne, vinegar, and salt into a food processor. Pulse until you get a thick paste. Add water gradually until it's spreadable but still thick.

4. Taste it. Adjust the spices. This is your moment to make it yours.

5. Spread about a tablespoon of walnut paste on each eggplant slice and roll it up.

6. Arrange them on a plate, sprinkle with pomegranate seeds and cilantro, and try not to eat them all before your guests arrive.

Khinkali are a fixture at most meals on our Georgia group trip.

Khinkali (Georgian Soup Dumplings)

These are not cute little dumplings. These are fist-sized weapons of deliciousness that you eat with your hands like a barbarian. The goal is to bite a small hole, suck out the broth, then devour the rest. The number of pleats supposedly indicates the skill of the cook. Mine have like four. Whateverrrr.

What You Need:

For the dough:

• 3 cups all-purpose flour

• 1 cup warm water

• 1 teaspoon salt

• 1 tablespoon vegetable oil

For the filling:

• 1 lb ground beef (or half beef, half pork)

• 1 large onion, finely minced

• 3-4 garlic cloves, minced

• ½ cup cold water or beef broth

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• ½ teaspoon black pepper

• 1 teaspoon salt

• Fresh cilantro and parsley, chopped

• Pinch of cayenne (optional)

How to Make It:

1. Make the dough: Mix flour and salt, add water and oil. Knead until smooth (about 10 minutes). Cover and let rest for 30 minutes.

2. Make the filling: Combine meat, onion, garlic, herbs, and spices in a bowl. Gradually add the cold water or broth and mix in one direction until it's well combined and slightly sticky. This creates the soup inside.

3. Roll out the dough thin—like ⅛ inch. Cut into 4-inch circles.

4. Place a generous spoonful of filling in the center. Pleat the edges together at the top, twisting to seal. (YouTube this part.)

5. Boil a big pot of salted water. Drop in your khinkali and cook for 12-15 minutes. They'll float when done.

6. Serve with a pile of black pepper on top—it helps with gripping. Hold by the pleated knob, bite a hole, suck out the juice, eat everything except the knob (that's traditional, though I eat it anyway because waste not).

Wisconsin girl at heart, so it’s hard not to love this one.

Khachapuri (Cheese Bread, But Make It Georgian)

This is Georgia's gift to carb lovers everywhere. It's bread. Filled with cheese. Topped with butter and an egg. If you don't immediately understand why this is life-changing, I can't help you. 🤷🏻‍♀️

There are different regional styles, but we're making Adjarian khachapuri—the boat-shaped one that looks like edible art.

What You Need:

For the dough:

• 3 cups all-purpose flour

• 1 cup warm milk

• 2 tablespoons sugar

• 2 teaspoons active dry yeast

• 3 tablespoons butter, melted

• 1 teaspoon salt

• 1 egg

For the filling:

• 2 cups grated mozzarella (or sulguni cheese if you can find it)

• 1 cup crumbled feta

• 2 eggs (1 for each khachapuri)

• 2 tablespoons butter

How to Make It:

1. Activate your yeast in warm milk with sugar. Let it foam for 5-10 minutes.

2. Mix flour and salt in a bowl. Add yeast mixture, melted butter, and egg. Knead until smooth and elastic (about 8 minutes). Cover and let rise for 1 hour.

3. Mix your cheeses together in a bowl.

4. Divide dough into 2 pieces. Roll each into an oval about 10 inches long.

5. Spread cheese mixture down the center, leaving a border. Fold the long edges up and over, pinching the ends to create a boat shape. Twist the ends.

6. Bake at 450°F for 12-15 minutes until golden.

7. Remove from oven. Crack an egg into the center of each boat. Add a pat of butter. Return to oven for 3-4 minutes until the egg is just set but still runny.

8. Stir the egg and butter into the cheese with a fork. Tear off pieces of the crust and dip them into the gooey center.

Want to Eat the Real Thing?

Cool, because I'm taking another group to Georgia in October of 2026, and you should come.

Registration is open, spots are limited, and if you hesitate too long, I'll fill this trip faster than you can say "khachapuri" three times fast.

See you in the Caucasus. 🇬🇪