ქართული სუფრა · The Georgian Table

Georgian Cooking Without Vegetable Oil

From the supra tables of Tbilisi to the stone hearths of the high Caucasus. Recipes built on butter, walnuts, and wine, the way Georgian kitchens have cooked for centuries. No seed oils, ever.

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Glasses of Georgian red wine at a rustic table
Gaumarjos · A Toast to the Table
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Six Dishes, One Feast

Recipes from the Caucasus

Meat, fish, garden vegetables, soup, bread, and something sweet. Every dish is made the traditional way, with butter, ghee, tallow, or olive oil. Never a drop of vegetable oil.

Shkmeruli, Georgian chicken in garlic milk sauce Meat

Shkmeruli

Chicken in Garlic Milk Sauce
⏱ 1 hr🍽 4 servings🔥 Medium

Crisp flattened chicken finished in a bubbling garlic and milk sauce, from the mountain village of Shkmeri. Fiery, rich, and cooked entirely in butter.

Ingredients

  • 1 whole chicken (about 1.5 kg), spatchcocked
  • 4 tbsp unsalted butter
  • 2 tbsp ghee
  • 10 cloves garlic, crushed to a paste
  • 1 cup whole milk
  • ½ cup heavy cream
  • 1 tsp fine sea salt
  • ½ tsp black pepper
  • ½ tsp ground coriander
  • Pinch of red pepper flakes
  • Fresh cilantro to garnish

Instructions

  1. Pat the chicken very dry and season all over with salt, pepper, and coriander.
  2. Melt the butter and ghee in a heavy skillet over medium heat. Lay the chicken in skin side down and press it flat with a weight (a smaller pan topped with a can works well). Cook 15 minutes until deeply golden.
  3. Flip, weight again, and cook 12 to 15 minutes more, until cooked through (74°C or 165°F at the thigh). Move to a board to rest.
  4. In the same pan, cook the garlic paste in the drippings for 1 minute without letting it brown.
  5. Pour in the milk and cream, scrape up every browned bit, and simmer 3 to 4 minutes until slightly thickened. Season with salt and the pepper flakes.
  6. Cut the chicken into pieces, return it to the bubbling sauce, and spoon the sauce over. Serve straight from the pan, showered with cilantro.
Kalmakhi, pan fried trout with herbs Fish

Kalmakhi

Trout with Pomegranate and Walnuts
⏱ 30 min🍽 2 servings🔥 Easy

River trout crisped in browned butter and finished with tart pomegranate seeds and toasted walnuts. A quiet classic of the Caucasus mountain valleys.

Ingredients

  • 2 whole trout, cleaned and butterflied
  • 3 tbsp unsalted butter
  • 1 tbsp ghee
  • ½ tsp fine sea salt
  • ¼ tsp black pepper
  • ½ tsp ground blue fenugreek (or regular fenugreek)
  • ½ cup pomegranate seeds
  • ¼ cup walnuts, roughly chopped
  • Juice of ½ lemon
  • Fresh tarragon or cilantro sprigs

Instructions

  1. Pat the trout completely dry, then season inside and out with salt, pepper, and fenugreek.
  2. Heat the butter and ghee in a wide skillet over medium high heat until the foaming subsides.
  3. Lay the trout in skin side down and cook 4 to 5 minutes without moving, until the skin is deeply crisp. Flip carefully and cook 3 minutes more.
  4. Transfer the fish to a warm platter. Off the heat, add the walnuts to the browned butter and swirl for 30 seconds until fragrant.
  5. Spoon the walnut butter over the fish, then finish with pomegranate seeds, lemon juice, and fresh herbs. Serve at once.
Badrijani Nigvzit, eggplant rolls with walnut filling Vegetable

Badrijani Nigvzit

Eggplant Rolls with Walnut Paste
⏱ 45 min🍽 4 servings🔥 Easy

Silky ribbons of eggplant rolled around a garlicky walnut and spice paste, crowned with pomegranate. Georgia's most beloved vegetable dish, made here with olive oil.

Ingredients

  • 2 large eggplants, sliced lengthwise 1 cm thick
  • ⅓ cup extra virgin olive oil
  • 1 tsp fine sea salt, plus more for draining
  • 1½ cups walnuts
  • 3 cloves garlic
  • ½ tsp ground blue fenugreek
  • ½ tsp ground coriander
  • ¼ tsp cayenne pepper
  • 2 tbsp red wine vinegar, plus 3 tbsp water
  • Fresh cilantro and pomegranate seeds to finish

Instructions

  1. Salt the eggplant slices and let them drain in a colander for 20 minutes. Pat thoroughly dry.
  2. Brush the slices with olive oil and cook in a hot skillet (or roast at 220°C, 425°F, for about 20 minutes) until golden and pliable. Cool slightly.
  3. Grind the walnuts, garlic, fenugreek, coriander, cayenne, and salt to a thick paste in a food processor.
  4. Work in the vinegar and water a spoonful at a time until the paste is spreadable.
  5. Spread a layer of walnut paste on each eggplant slice and roll it up snugly. Arrange seam side down and chill 15 minutes.
  6. Scatter with pomegranate seeds and cilantro. Serve at room temperature.
Kharcho, Georgian beef and walnut soup Soup

Kharcho

Beef, Walnut and Rice Soup
⏱ 2 hrs🍽 6 servings🔥 Medium

A slow simmered beef soup thickened with ground walnuts and rice, brightened with sour plum and warm Georgian spice. Winter in a bowl.

Ingredients

  • 700 g beef chuck, cut into 3 cm cubes
  • 2 tbsp beef tallow (or unsalted butter)
  • 2 onions, finely diced
  • 4 cloves garlic, minced
  • ½ cup short grain rice
  • 1 cup walnuts, finely ground
  • 3 tbsp tkemali (sour plum sauce) or the juice of 1 lemon
  • 2 tbsp tomato paste
  • 2 tsp khmeli suneli spice blend, plus 2 bay leaves
  • 2.5 liters water, salt, cayenne, and fresh cilantro

Instructions

  1. Melt the tallow in a heavy soup pot over medium high heat. Brown the beef in batches, then set aside.
  2. Lower the heat, add the onions to the pot, and cook 8 minutes until soft and golden. Stir in the garlic and tomato paste for 1 minute.
  3. Return the beef with the water and bay leaves. Bring to a gentle simmer and cook, partly covered, for 1 hour 15 minutes until tender.
  4. Add the rice and simmer 10 minutes. Stir in the ground walnuts, khmeli suneli, and tkemali.
  5. Simmer 10 minutes more until the soup is thick and glossy. Season with salt and cayenne.
  6. Rest 5 minutes off the heat, then ladle into deep bowls with plenty of chopped cilantro.
Imeruli Khachapuri, Georgian cheese bread Bread

Imeruli Khachapuri

Everyday Georgian Cheese Bread
⏱ 1 hr 15 min🍽 4 servings🔥 Medium

The daily bread of Georgia. A tender round stuffed edge to edge with molten, salty cheese, cooked on the stovetop and brushed generously with butter.

Ingredients

  • 3 cups all purpose flour, plus more for dusting
  • 1 cup matsoni or plain whole milk yogurt
  • 1 large egg
  • 3 tbsp unsalted butter, melted, plus 3 tbsp for brushing
  • 1 tsp baking soda
  • 1 tsp fine sea salt
  • 250 g low moisture mozzarella, grated
  • 200 g feta, crumbled
  • 1 egg yolk (for the filling)
  • 1 tbsp matsoni or yogurt (for the filling)

Instructions

  1. Whisk the yogurt, egg, melted butter, baking soda, and salt. Fold in the flour and knead briefly into a soft, slightly tacky dough. Rest 30 minutes under a towel.
  2. Mix the mozzarella, feta, egg yolk, and spoonful of yogurt into a rough paste. Shape into 2 balls.
  3. Divide the dough in 2. On a floured board, flatten each piece into a round, set a cheese ball in the center, and gather the edges up over it like a purse. Pinch to seal.
  4. Turn seam side down and gently roll each parcel into a 24 cm round, keeping the cheese inside.
  5. Heat a dry heavy skillet over medium heat. Cook each khachapuri 5 to 6 minutes per side, covered for the first side, until blistered and golden.
  6. Brush lavishly with butter the moment it leaves the pan. Cut into wedges and eat hot.
Pelamushi, Georgian grape pudding Dessert

Pelamushi

Velvet Grape Pudding
⏱ 30 min + chill🍽 6 servings🔥 Easy

A silky pudding of dark grape juice set with cornmeal and crowned with walnuts. Georgia's harvest season sweet, with no added fat at all.

Ingredients

  • 1 liter dark red grape juice (100 percent juice)
  • ¾ cup fine cornmeal
  • 3 tbsp all purpose flour
  • 2 tbsp honey, or to taste
  • Pinch of fine sea salt
  • ½ cup walnuts, toasted and chopped
  • Optional: a few slices of churchkhela to garnish

Instructions

  1. Whisk 1 cup of the grape juice with the cornmeal and flour until perfectly smooth.
  2. Bring the remaining juice to a simmer in a heavy saucepan with the salt.
  3. Whisking constantly, stream in the cornmeal mixture. Cook over low heat, stirring, 12 to 15 minutes until thick, glossy, and pulling from the sides.
  4. Sweeten with honey to taste, then pour into small bowls or molds and smooth the tops.
  5. Cool, then chill at least 2 hours until set. Unmold and shower with toasted walnuts before serving.
Hands kneading dough on a floured wooden table
Meet the Kitchen

From Our Marani to Your Table

Vitnar Supra is a small editorial kitchen devoted to the food of Georgia, the country where wine was born and where no meal is complete until the table groans. The supra is not just dinner. It is the Georgian art of gathering, toasting, and feeding people well.

Every recipe here is tested the traditional way, in home kitchens with home equipment, and written so a first timer can follow along. We cook exclusively with the fats Georgian grandmothers have always trusted, and we skip the industrial seed oils entirely.

  • Honest fats only. Butter, ghee, tallow, lard, and olive oil. Nothing refined, bleached, or deodorized.
  • Slow tradition. Recipes rooted in the regions of Imereti, Racha, Kakheti, and the high Caucasus.
  • The supra spirit. Food meant to be shared, poured over with toasts, and lingered on.
Wellness Corner

Complete Your Real Food Lifestyle with Nexburn

Your Georgian kitchen already nourishes you with slow cooked, whole ingredients. Nexburn extends that foundation with natural, plant based support for metabolism and daily vitality, made to sit alongside a balanced diet and an active life.

Starter
Nexburn 2 Bottles
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Total: $158
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Most Popular
Nexburn 3 Bottles
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Was $537
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Best Value
Nexburn 6 Bottles
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Total: $294
You Save $780
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These statements have not been evaluated by the Food and Drug Administration. Nexburn is not intended to diagnose, treat, cure, or prevent any disease.