For the filling:

1 kg. mixed ground meat (1/2 kg. beef and 1/2 kg. pork)
4 onions peeld and ground
2 sprigs cilantro, ground
2 sprigs parsley, ground
1 teaspoon freshly groung black pepper
1 teaspoon indian caraway
1/2 teaspoon freshly ground red hot pepper
1 cup water
Salt to taste

For the dough:

4 cups flour
1 1/2 cups water
1/2 teaspoon salt

Make the filling:
Mix the ground meat, herbs and onions. Stir the spices into the meat mixture, add water, salt and mix it thoroughly. Set aside.
Pour the flour into a basin, sprinkle it with salt, add water and make the dough.
On a floured board roll the dough out not too thinly and cut the rounds out with the help of a glass.
Roll each round out thinly on a floured board. Place a teaspoon of filling in the center of each round.
Fold the edges of the dough.
Boil the khinkali in salted boiling water for 10 to 15 minutes. Serve hot sprinkled with freshly ground black pepper.

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Ingredients:

For the dough:
1/2 liter yogurt
1 egg
1 teaspoon baking soda
50 gr. butter (or margarine)
3 cups flour
Salt
For the filling:

1 kg slightly salted cheese, grated
6 eggs

Directions:

Beat one egg and stir in the yogurt. Sprinkle the mixture with salt. Mix baking soda with flour and pour it into the yogurt mixture. Turn the dough out onto a floured board and sprinkle the dough with flour liberally. Roll out the dough carefully. If the cheese is salty, soak it in the water for several hours before grating, squeeze it out and let it drain. Divide the dough into 6 pieces. Roll out each piece and place 1/6 of the grated cheese in the center of each round.
Gather the eggs fo each round in the center (either sealing them so that the cheese will be inside the khachapuri, leaving hollow for the egg, as it is shown in the picture). Preheat the oven to 150°C and bake khachapuri until it is browned. Beat an egg into the hollow of each khachapuri and put it in the oven for a minute.

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Ingredients:

1 kg medium eggplants
1/2 cup vegetable oil
1 cup walnuts, shelled
1 tablespoon vinegar
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh celery, chopped
1 tablespoon fresh basil, chopped
2-3 cloves garlic
1 teaspoon each ground red hot pepper, marigold, seeds of coreander, fenugreek
1/2 cup water
Salt

Directions:

Cut the eggplants in two lengthwise, salt them and an hour later wash and squeeze them out well. Heat vegetable oil in a skillet and fry the eggplants on both sides until browned.
Grind the walnuts with thee garlic. Stir in the spices and the chopped herbs, vinegar and salt. Pour cold boiled water little by little into walnut mixture until it is sour cream thick.
Spread each half of the eggplants with the walnut mixture and fold them in two.

Ingredients:

1 medium chicken
30 gram butter
1/2 teaspoon freshly ground black pepper
1 teaspoon salt

Directions:

Slice down the breast of the chicken. Rub the chicken with salt and pepper liberally, turn over and flatten it. Put the chicken into a frying pan together with the butter. Press the chicken with the cover (of less size than that of the pan) and place something heavy on the cover to flatten the chicken well. Fry the chicken over medium high heat for 15-20 minutes, turn and fry for 20 minutes, until browned. Serve immediately with fried chips and tkemali sauce.
Tkemali is a very popular Georgian sauce made of ripe tart plums, seasoned with fresh seeds of coreander, field mint and dill, garlic, red hot pepper and salt.

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Ingredients:

1 small head white cabbage (1/2 kg)
100 gram walnuts
1 medium pomegranate seeds
1 tablespoon finely chopped cilantro
1 tablespoon parsley, finely chopped
2 onions, finely chopped
2 cloves garlic, crushed
1/2 teaspoon fenugreek
Red hot pepper
Salt

Directions:

Chop the cabbage finely and add the ground walnuts and the pomegranate seeds. Also add finely chopped cilantro, parsley and onions together with the crushed garlic, fenugreek, pepper and salt to taste. Let the salad stand for 2 hours before serving.

Ingredients:

1 medium chicken
3 onions, finely chopped
50 gram butter
1/2 kg. tomatoes or 1 cup tomato juice
3 tablespoons fresh cilantro, chopped
2 tablespoons fresh mint, chopped
2 tablespoons fresh summer savory, chopped
2 tablespoons basil, chopped
Freshly ground black papper
Salt

Directions:

Wash the chicken thoroughly and cut it into pieces, wash it once more and put into a pot to stew. When it simmers, pour the juice into another pot. Add butter to the chicken and fry it al over, until browned. Pour the juice back into the pot with the chicken and add finely chopped onions.
When the chicken is tender, add peeled and finely chopped tomatoes or tomato juice to it. 10 minutes later add finely chopped herbs, salt and pepper. Simmer the dish for 5 minutes more. Serve immediately.

Ingredients:

1 medium chicken
300 gram walnuts
3 tablespoons fresh cilantro
5 onions, finely chopped
3 cloves garlic
1/2 teaspoon cinnamon
1/2 teaspoon clove
1 tablespoon vinegar
1 teaspoon marigold
1 teaspoon fenugreek
1 teaspoon seeds of coriander Group red hot pepper to taste
Salt

Directions:

Boil the chicken until half ready, take it out of the pot, put it into the oven and fry, until browned.
Stew finely chopped onions in the fat taken off the chicken broth.
Add the broth to the onions gradually, stirring them frequently to avoid burning.
Mince shelled walnuts together with garlic. Add all the spices (except fenugreek), salt and pepper to the walnut mixture.
Pour rhe chicken broth (6 cups) into it.
When the onions are well stewed, add the walnut mixture to them and simmer for 15 minutes. Crush fresh cilantro in the mortar together with salt, squeeze the juice (out of it) and add it together with fenugreek to the walnut mixture. Simmer it for 5 minutes.
Cut the fried chicken into pieces and put it into the hot walnut sauce.
Cool before serving.

Ingredients:

1/2 kg. kidney beans
4 tablespoons sunflower seed oil
2 tablespoons vinegar
3 onions, finely chopped
2 tablespoons finely chopped cilantro
1 tablespoon finely chopped mint
1 tablespoon finely chopped basil
1 tablespoon finely chopped celery
1 sprig summer savory
Ground black pepper, to taste
Ground red pepper, to taste.

Directions:

Wash the beans and put them into a pot. Fill the pot with cold water to cover and pour the water out when it boils. Fill the pot with boiling water and simmer the beans together with a sprig of summer savory. During the simmering, if necessary, add only boiling water. When the beans are tender take the savory out and add finely chopped onions and herbs, vinegar, salt pepper and sunflower seed oil. The kidney beans can be served either immediately or at cool room temperature.