Kartuli Samzareulo · The Georgian Table

Georgian Cooking Without Vegetable Oil

Pull a chair up to the supra, the long Georgian table where the Caucasus feeds its guests. Everything here is cooked the old way, with real butter, gently clarified ghee, and the walnuts and wine that flavor every valley kitchen. No seed oils, ever.

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Real Butter✦ Ghee✦ Olive Oil
A spread of grilled meat skewers, roasted peppers, eggplant, and sauces laid over flatbread
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From the recipe collection
Karaki

Butter First

In the mountain villages of Georgia, cooking begins with butter from the churn. It browns the chicken, enriches the bread, and carries every spice.

Erbo

Ghee and Honest Fats

Erbo, the clarified butter of the Caucasus larder, takes high heat without breaking and gives stews a depth no refined oil can imitate.

Arasodes

Never Vegetable Oil

No seed oils, no shortcuts. Only the traditional fats that Georgian grandmothers have trusted since long before the modern bottle arrived.

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✦
From Our Kitchen

Georgian Caucasus Recipes

Six beloved dishes from the valleys and mountain villages of Georgia, each cooked with the honest fats that bring out the best in every ingredient.

Kartli Chashushuli, dark braised beef in a rich tomato and spice sauce

Chashushuli

Spicy braised beef

2 hr 15 min·6 servings·Medium

The peppery beef stew of Georgian taverns. Chunks of beef are seared hard in butter, then simmered slowly with tomatoes, onions, and warm spices until the sauce turns glossy and deep.

Ingredients

  • 1.2 kg beef chuck, cut into large chunks
  • 4 tbsp butter
  • 3 onions, sliced
  • 5 ripe tomatoes, grated
  • 2 tbsp tomato paste
  • 4 cloves garlic, minced
  • 1 tsp crushed red pepper flakes
  • 1 tsp ground coriander
  • 2 bay leaves
  • Salt, black pepper, and a big handful of fresh cilantro

Instructions

  1. Melt half the butter in a heavy pot and brown the beef deeply in batches. Set aside.
  2. Add the remaining butter and soften the onions for 10 minutes until golden at the edges.
  3. Stir in the garlic, tomato paste, coriander, and pepper flakes and cook for 2 minutes until fragrant.
  4. Return the beef with the grated tomatoes, bay leaves, and a splash of water, and season with salt.
  5. Cover and simmer gently for about 1 hour 45 minutes until the beef is tender and the sauce is thick.
  6. Taste, adjust the salt and heat, and shower generously with cilantro before serving with bread.
Mountain Rivers Kalmakhi, a pan seared trout fillet plated with greens and a glass of red wine

Kalmakhi

Trout in tarragon butter

25 min·2 servings·Easy

River trout the way the mountain guesthouses serve it. Crisped skin down in foaming butter, finished with tarragon, garlic, and a scatter of pomegranate seeds.

Ingredients

  • 2 whole trout or 4 fillets, patted dry
  • 4 tbsp butter
  • 2 cloves garlic, sliced
  • 3 sprigs fresh tarragon
  • 2 tbsp chopped walnuts
  • Seeds of half a pomegranate
  • 1 lemon, halved
  • ½ tsp sea salt
  • Black pepper, freshly ground
  • A pinch of ground coriander

Instructions

  1. Season the trout inside and out with salt, pepper, and the coriander.
  2. Melt the butter in a wide pan over medium high heat until it foams.
  3. Lay the fish in skin side down and cook without moving for 4 to 5 minutes until crisp.
  4. Turn carefully, add the garlic and tarragon to the butter, and baste the fish for 3 minutes more.
  5. Slide onto a warm platter, spoon over the tarragon butter, and finish with walnuts, pomegranate seeds, and a hard squeeze of lemon.
Tbilisi Badrijani Nigvzit, roasted eggplant with a rich walnut and herb filling

Badrijani Nigvzit

Eggplant walnut rolls

45 min·4 servings·Easy

The cold appetizer no supra begins without. Ribbons of eggplant fried in olive oil, rolled around a garlicky walnut paste, and jeweled with pomegranate.

Ingredients

  • 2 large eggplants, sliced lengthwise
  • 150 g walnuts
  • 3 cloves garlic
  • 1 tsp ground coriander
  • ½ tsp ground fenugreek
  • ½ tsp dried marigold or a pinch of saffron
  • 1 tbsp white wine vinegar
  • 4 tbsp olive oil, for frying
  • Seeds of half a pomegranate
  • Fresh cilantro and salt

Instructions

  1. Salt the eggplant slices and let them sit for 20 minutes, then pat them dry.
  2. Fry the slices in olive oil until golden and pliable, and drain them on a rack.
  3. Grind the walnuts, garlic, coriander, fenugreek, and marigold into a thick paste.
  4. Loosen the paste with the vinegar and a spoonful of water, and season with salt.
  5. Spread each eggplant ribbon with the walnut paste and roll it up snugly.
  6. Arrange on a platter, scatter with pomegranate seeds and cilantro, and serve at room temperature.
Samegrelo Kharcho, a deep red beef and rice soup thickened with walnuts

Kharcho

Beef and walnut soup

1 hr 45 min·6 servings·Medium

Georgia's most famous soup. Beef simmered until tender, thickened with ground walnuts and rice, and soured gently with plum, all built on a butter and onion base.

Ingredients

  • 800 g beef shank or brisket, cubed
  • 3 tbsp butter
  • 2 onions, finely chopped
  • 100 g walnuts, finely ground
  • 80 g short grain rice
  • 3 tomatoes, grated, plus 1 tbsp tomato paste
  • 2 tbsp sour plum sauce or the juice of 1 lemon
  • 1 tbsp khmeli suneli spice blend
  • 4 cloves garlic, minced
  • 2 bay leaves, salt, and fresh cilantro

Instructions

  1. Cover the beef with cold water, bring to a simmer, skim, and cook gently for 1 hour with the bay leaves.
  2. Meanwhile, melt the butter and cook the onions slowly until soft and golden.
  3. Stir the tomatoes and tomato paste into the onions and cook the mixture down until thick.
  4. Add the onion base, rice, and khmeli suneli to the pot and simmer for 15 minutes.
  5. Stir in the ground walnuts, garlic, and sour plum sauce and simmer 10 minutes more.
  6. Season with salt, rest 5 minutes off the heat, and serve thick with plenty of cilantro.
Village Oven Dedas Puri, round hearth baked country loaves dusted with flour

Dedas Puri

Mother's hearth bread

3 hr 30 min·2 loaves·Medium

The everyday loaf of the Georgian village, named for the mothers who baked it. A slow risen crusty round, brushed with melted butter the moment it leaves the oven.

Ingredients

  • 500 g bread flour
  • 200 g whole wheat flour
  • 1½ tsp instant yeast
  • 2 tsp salt
  • 1 tbsp honey
  • 460 ml warm water
  • 3 tbsp butter, melted, plus more for the crust
  • Flour or semolina, for dusting

Instructions

  1. Stir the flours, yeast, and salt together, then add the honey, water, and melted butter and mix into a shaggy dough.
  2. Knead for 10 minutes until smooth and elastic, then cover and rise about 1 hour 30 minutes until doubled.
  3. Divide in two and shape into tight rounds on a floured tray.
  4. Rise another hour, then slash each top and dust lightly with flour.
  5. Bake at 240°C (465°F) with a pan of hot water on the oven floor for 28 to 32 minutes until deeply browned.
  6. Brush the hot crusts with butter and cool on a rack before tearing at the table.
Surami Nazuki style sweet spiced buns glazed and sprinkled with sugar

Nazuki

Sweet spiced holiday bread

2 hr 30 min·8 pieces·Medium

The perfumed sweet bread sold warm along the road through Surami. A soft butter dough scented with cinnamon and clove, studded with raisins, and glazed until glossy.

Ingredients

  • 500 g all purpose flour
  • 200 ml warm whole milk
  • 2 tsp instant yeast
  • 100 g butter, softened
  • 120 g sugar
  • 100 g raisins
  • 1½ tsp ground cinnamon
  • ¼ tsp ground cloves
  • 1 tsp vanilla extract
  • 2 eggs, one for the dough and one for the glaze

Instructions

  1. Whisk the milk, yeast, and a spoonful of the sugar and let it wake for 10 minutes.
  2. Mix in the flour, remaining sugar, butter, one egg, vanilla, cinnamon, and cloves, and knead into a soft, silky dough.
  3. Work in the raisins, cover, and rise for about 1 hour 30 minutes until doubled.
  4. Divide into 8 pieces and shape each into a flat oval on a lined tray.
  5. Rest 20 minutes, then brush generously with the beaten egg.
  6. Bake at 190°C (375°F) for 16 to 18 minutes until deep golden and glossy, and eat warm.
Friends raising glasses of red wine together over a shared table
Our Kitchen

The Kitchen Behind Dopeva Supra

Dopeva Supra is a small home kitchen devoted to the cooking of Georgia and the Caucasus, where a meal is never just a meal. It is a supra, a table set for guests, with toasts raised in wine and platters that keep arriving long after everyone claims to be full. We write these recipes down the way they are still cooked between the mountains and the vineyards, slowly, generously, and without hurry.

Our only house rule is an old one: butter from the churn, ghee clarified on a low flame, good olive oil, and nothing else. Vegetable oil never comes through our door, because it never sat on the tables we learned from.

Gaumarjos, may your table always be full.

✨ Wellness

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Your Georgian kitchen already feeds you with real, wholesome ingredients. Nexburn takes that foundation further, with gentle natural support for your metabolism and an active, balanced life.

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Nexburn 2 Bottles
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Nexburn 3 Bottles
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Total: $207
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Nexburn 6 Bottles
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Total: $294
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