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Walnut pasta is a cornerstone of much Georgian food. One of our favorites, especially during summer, is the cucumber and tomato salad with walnut sauce.

Mtsvane Lobio მწვანე ლობიო - This easy recipe is perfect for a relaxed summer’s lunch when green beans and tomatoes are abundant and full of flavour. 

Ajapsandali (a-ZHAP-sahn-DOLL-ee) აჯაფსანდალი  - This colorful vegetable stew resembles ratatouille but combines root and summer vegetables (and has no courgettes/zucchini). The vegetables cook together: cut them into good-size chunks, so they retain their flavours and bite. What makes it, so Georgian is the number of fresh herbs that bring it to life. 

Your complete guide to making the beloved Megrelian Khachapuri: Step 1To make the dough: Combine flour, yeast, and a bit of salt. Then add warm water and knead the dough until homogeneous. Periodically add some oil as needed to make the dough softer. Cover with plastic wrap and allow rising until doubled in bulk, about an hour. Punch the dough down with your fist and allow it to rise again about 40 minutes.