A Georgian Feast: Celebrate with Flavours of Adjika

Georgian cuisine is renowned for its vibrant flavours, aromatic spices, and shared celebration. A traditional Georgian feast, or supra, is a feast for both the stomach and the soul, featuring a spread of diverse dishes designed to be enjoyed with family and friends.

Happy Adjika takes this feast to the next level, with its versatile chilli pastes and seasoning as the perfect complement to Georgia's most beloved dishes. Here's how you can bring a Georgian celebration to your table.

1. Pkhali

A staple of Georgian feasts, pkhali is a vibrant dish made with vegetables like spinach, beetroot, or aubergine, blended with ground walnuts, garlic, and spices. Adjika adds an extra layer of warmth and spice, making this dish a standout on your celebration table.

Ingredients:

• 200g spinach (blanched and drained)

• 100g walnuts

• 1 garlic clove

• 1 tsp Happy Adjika Red Chilli Paste

• 1 tsp vinegar

• Salt and pepper to taste

Instructions:

1. Blend walnuts, garlic, adjika, and vinegar into a smooth paste.

2. Chop the spinach finely and mix with the walnut paste.

3. Form into balls or serve as a spread, garnished with pomegranate seeds.

2. Khachapuri (Adjarian)

Khachapuri is Georgia's iconic cheesy bread, and adjika is the perfect dip to spice up this comfort food.

Ingredients:

For the dough:

• 300g plain flour (plus extra for dusting)

• 1 tsp salt

• 1 tsp sugar

• 1 tsp instant yeast

• 150ml warm water

• 50ml milk

• 1 tbsp olive oil

For the filling:

• 250g mozzarella

• 100g feta cheese

• 1 egg (per khachapuri)

• 1 tbsp butter (optional, for serving)

Instructions:

Prepare the Dough:

1. In a bowl, mix warm water, milk, sugar, and yeast. Let it sit for 5 minutes until it becomes frothy.

2. Add the flour and salt to the mixture, then knead into a soft dough. Incorporate the olive oil during kneading.

3. Knead the dough for 8–10 minutes until smooth and elastic. Cover with a damp cloth and let it rise in a warm place for 1–1.5 hours until doubled in size.

Prepare the Filling:

1. Crumble the feta and shred the mozzarella. Mix them together in a bowl.

2. Preheat your oven to 220°C and line a baking tray with parchment paper.

Shape the Dough:

1. Divide the dough into 2 equal portions (makes 2 khachapuri).

2. Roll each piece into a rough oval or oblong shape, about 25–30cm long.

3. Roll the edges of the dough inwards towards the centre, starting from the long sides. Pinch the ends together to form a boat shape.

Assemble the Khachapuri:

1. Place the dough boats onto the baking tray. Fill the centre generously with the cheese mixture.

2. Bake for 10–12 minutes until the crust is golden and the cheese is bubbling.

3. Remove the khachapuri from the oven and carefully crack an egg into the centre of the cheese.

4. Return to the oven and bake for another 3–5 minutes, until the egg white is just set but the yolk remains runny.

Serve:

1. Optionally, top each khachapuri with a pat of butter for extra richness.

2. Serve hot, and encourage diners to mix the egg yolk into the cheese before tearing off pieces of bread to dip.

   
   

3. Mtsvadi (Georgian Pork Skewers)

Mtsvadi, Georgia’s answer to barbecue, is traditionally cooked over an open flame and pairs beautifully with adjika as a dip.

Ingredients:

• 1kg pork shoulder, cubed

• 2 onions, sliced

• 2 tbsp vinegar

• 2 tsp Happy Adjika Dry Seasoning

• Salt to taste

Instructions:

1. Marinate pork in onions, vinegar, and dry adjika seasoning for 2–3 hours.

2. Skewer the meat onto metal skewers, and grill or even better BBQ until charred and cooked through.

3. Serve with adjika for dipping.

4. Lobio (Red Bean Stew)

Lobio is a hearty red bean stew often served alongside cornbread or lavash. Adjika elevates this dish with its robust and spicy profile.

Ingredients:

• 500g red beans (soaked overnight)

• 1 onion, diced

• 2 tsp Happy Adjika Green Chilli Paste

• 1 tsp coriander seeds, crushed

• Fresh coriander for garnish

Instructions:

1. Cook beans until tender and set aside.

2. Sauté onions with coriander seeds and adjika paste.

3. Stir in beans and simmer for 10 minutes. Garnish with fresh coriander.

5. Chakhokhbili (Georgian Chicken Stew)

This aromatic chicken stew is slow-cooked with tomatoes, fresh herbs, and adjika for a comforting main course.

Ingredients:

• 1kg chicken thighs

• 2 onions, sliced

• 3 tomatoes, chopped

• 2 tbsp Happy Adjika Red Chilli Paste

• 1 tsp paprika

• Fresh parsley for garnish

Instructions:

1. Brown chicken thighs in a large pot and set aside.

2. Sauté onions, then add tomatoes, adjika, and paprika.

3. Return chicken to the pot, cover, and simmer for 30–40 minutes. Garnish with parsley.

A Georgian feast isn’t complete without the bold flavours of Happy Adjika. From pkhali to khachapuri, adjika adds spice and depth to every dish, making it the star condiment of any table. Whether you’re recreating a traditional supra or trying Georgian cuisine for the first time, Happy Adjika brings authentic taste and flair to your celebration.