Archive for the ‘Eating in Georgia’ Category

How about some healthy food guys?  🙂

In the world of fast food, busy life style, stressed working schedule, our body and health requires more and more attention, including physical exercises and healthy food.  I am not an exception, so I try my best to avoid fast food in my everyday life and eat some healthy, well prepared stuff regularly.

First of all, I prepared Vinaigrette – you may need 3 tbsp olive oil, 1 tbsp vinegar and 1 tsp basil, whisk it well into emulsion and your vinaigrette is ready.


Mise en place for Sorrel Salad  

Here we have: cut sorrel, cherry tomatoes, cucumbers, radishes

Mise en place

Take a large bowl and put everything layer by layer and also pour vinaigrette in between.

Finally dress with parsley and salt on top.

Bon Appetite! 

Sorrel Salad


Sorrel (leaves & stems) – 400 gr

Cucumber – 2 pieces

Cherry tomatoes – 6-7 pieces

Radish – 5-6 pieces

Parsley – 30 gr

Salt to taste


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Sometimes you need simple and easy-to-make food, sometimes just a garnish for  roasted meat or a kind of that. When I found these ingredients in my fridge I didn’t have any plans or recipes, so here is what I prepared from mushroom, rice, green onions and other ingredients.

Follow the photos shot by Sony Ericsson Xperia Arc S 🙂 

Boil the rice and leave for a while for soaking

Stew sliced mushroom and carrot in olive oil

[here is the picture of the stewed mushroom and carrot, which I forgot to shoot]


Put soaked rice over stewed stuff, keep it on low fire and stir it with wooden stick from time to time 

and then

Cut red, green and any-colour-you-wish bell peppers, green onions over the stewed rice and leave for couple of minutes in the pan on low fire and with closed cap.  When the dish is ready dress with salt and red pepper

Afterwards I had time to play with prepared stuff 😀


Rice – 400 gr

Mushroom – 100 gr

Carrots – 2 small pieces

Bell peppers – 3 pieces

Green onions – 100 gr

Olive oil – 2 tbs

Red pepper and salt to taste    

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Recently, we  visited my aunt in the village Vanta, Kakheti Region. She is adorable cook and wonderful hostess and prepared some meal for us quite very quickly.   🙂   (Generally people are very hospitable there and always ready to host their guests) ❤

Here is what she served for us:


Looks like Red pine mushroom (not sure) it was just stewed in oil and salted, very simple and delicious

 Carp boiled in salted water

Just salad, Georgian style, Tomato, cucumber, onion rings, basil (purple), coriander, homemade sunflower oil and salt

Pickled mix: garlic and cucumber

Goose stew – saute sliced onions, put sliced goose in it and keep it on low heat for a while, then pour some mashed tomatoes, cap it and leave for about 20 minutes on low heat. Finally dress with coriander, salt and red chopped pepper.

And finally sweet and juicy watermelon from Kakheti 😉

P.S. And everyone around the table patiently waited, while I was taking these photos ❤ 😀

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Every time I visit my village, we are making Mtsvadi a.k.a shashlyk, skewered meat – simple, stunning and delicious one; we are gathering around the fire, chatting and waiting for brilliant food.

There are various ways for making Mtsvadi, but here is the simplest one, follow the photo direction:

For making fire you need dry vine root stock, in other cases you may use coal or charcoal, but the vine root stock is far different, making the Mtsvadi more tasty.



And the fire

Slice fresh pork and skewer it.
p.s. you can use veal, lamb or even chicken fillet, but the pork is very important while making Mtsvadi

Put the skewered Meat on fire and time to time turn it round .

After Mtsvadi is ready, remove it with bread from skewers 🙂

Leave the bread you’ve used for removing Mtsvadi on top of the bowl and squeeze some pomegranate (if any) on Mtsvadi.
Bon appétit! 😉


Updated after Nekresi Tour 🙂 and with my new camera ❤


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Traditionally, key ingredients of this dish are lamb and tarragon, but after desperate search of desired parts of lamb in Telavi Market , my father decided to buy veal for making Chakapuli (literally meaning the meat and greens boiled in its juice without removing the froth). The dish originates from Kakheti (East Georgia), as the lamb is very popular there and it is seasonal, usually made in Spring.

Surprisingly, when we finally arrived in the village, my father asked me  to make Chakapuli 🙂 so here is what I’ve made and what everyone liked in there. 🙂


Veal – 1 kg

White wine – 200 gr

Tarragon – 200 gr

Spring onions – 200 gr

Coriander – 200 gr

Wild plums – 100 gr

Salt/pepper to your taste  

Photo Directions   

1. First cut the veal in small parts.

2. Then put the sliced veal into the pot and pour wine in it, no water is needed veal shall boil in wine and own juice.

Keep on low heat for about 30-40 minutes.

3. When the meat is ready, top the pot with cut tarragon, coriander and spring onions and wild plum, cap the pot, wait for 2 minutes and turn off the heat.

4. Bon Apetit!

Veal with Tarragon

And a bonus, Wild Plums right from my garden in the village 🙂 

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Couple of weeks ago I visited my relatives in Telavi. There is a kind of tradition, when one visits Telavi City  (East Georgia) one also visits old and famous Telavi Bazaar.  So we did it as usual, my father was walking around and looking for various things to buy and I was just following him and photo touring around.  Things are not quite expensive here and you can find almost anything you want, including handmade products, meet local people and chat with them (and they are so sweet and kind).

So here are some photos from Telavi Bazaar.

Handmde Brooms

Handmade traditional hats


Goatskin Cheese

Honey and Beeswax (for making candles)

Popcorn 🙂

Nuts and sweets, including Churchkhela 

Shot by Sony Ericsson Xperia Arc S

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We had quite a cold and rainy day in the capital of Georgia, today; so on my way home, very tired, I was thinking about simple and hot dish, suitable for one gloomy day.

A Rainy Day (shot from my car)

Here is what I have prepared.

First, bunch up these ingredients:

3 – Onions

6 – Mashed tomatoes or 150 gr ready-made tomato puree

4 – Potatoes

1.5  – water

100 gr – Vermicelli

3 cloves – garlic

3 tbs – corn oil

50 gr – coriander

Black pepper/salt to taste


Secondly, heat the saucepan, pour some oil in it and sauté diced onions until golden and soft. Then pour mashed tomatoes and keep stirring with wooden spoon on low heat. After boiling, add diced potatoes and water, stir carefully and bring all these to simmer.

Potatoes diced for soup

When potatoes are almost ready, add vermicelli in the saucepan, and keep simmering on low heat until potatoes and vermicelli are completely ready.

Finally, dress the soup with mashed garlic, chopped coriander and black pepper and salt to your taste.

Serve hot.

Cure for a rainy day


I hope tomorrow will be a sunny day, as we are having Wine Festival in Tbilisi, at Open Air Museum of Ethnography;  I was there last year  and enjoyed brilliant Georgian wine with my friends.  Many kinds of homemade and company-made wines are presented at the festival,  so the weather is of key importance for tomorrow.



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