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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":513,"pronunciation":540,"substitutions":541,"slug":554,"title":555,"shortTitle":556,"nativeName":557,"countrySlug":558,"region":559,"baseServings":501,"prepMinutes":560,"cookMinutes":561,"difficulty":562,"course":563,"diet":565,"mainIngredients":568,"images":569,"keywords":579,"publishedAt":586,"updatedAt":586,"authorSlug":587,"summary":588,"localeSlug":554,"alternates":589},[394,397,400,403,406],{"answer":395,"question":396},"Tklapi is sour plum purée dried in thin sheets, essentially savoury fruit leather, torn into soups to sour them. It brings fruit and tannin alongside the acidity. The best substitutes in order are tkemali plum sauce, blitzed dried prunes with a little vinegar, or pomegranate molasses. Lemon juice alone gives sharpness with none of the body.","What is tklapi and what can I use instead?",{"answer":398,"question":399},"Yes. Between the ground walnuts and the rice it should be closer to a stew than a broth, thick enough that a spoon leaves a brief trail. If yours is soupy, simmer it uncovered for another ten minutes or add another handful of ground walnuts loosened with broth.","Is kharcho supposed to be this thick?",{"answer":401,"question":402},"Two likely causes: old walnuts, which go rancid and bitter and cannot be hidden in a soup built on them, or too much ordinary fenugreek used in place of blue fenugreek. Taste a walnut before grinding half a bowl of them, and if you only have standard fenugreek, halve the quantity the recipe calls for.","Why does my kharcho taste bitter?",{"answer":404,"question":405},"That is the normal way — the beef simply needs 90 minutes to two hours at a bare simmer until it falls apart at a fork. A pressure cooker gets you there in about 40 minutes but gives a slightly less clear broth. Either way, skim thoroughly in the first fifteen minutes.","Can I make kharcho without a pressure cooker?",{"answer":407,"question":408},"More than most non-Georgian recipes suggest. Four to six crushed cloves and a full 40 g bunch of coriander for a pot serving six is normal, added off the heat so neither cooks away. If it smells strongly of both when you lift the lid, you are in the right territory.","How much garlic and coriander is right?",[410,411,412,413,414,415],"Use a gelatinous cut — shin, chuck or short rib on the bone. Lean stewing steak gives a thin broth no amount of walnut will rescue.","Skim the broth hard in the first fifteen minutes. Everything you leave in turns the finished soup muddy and slightly bitter.","Grind the walnuts to a paste that clumps and glistens, then slacken it with hot broth before it goes into the pot, or it will sit in lumps.","Add the rice only in the last 20 minutes. Left in longer it blows out and turns the soup to porridge overnight.","Taste for sourness before adding salt. Kharcho should make you flinch slightly on the first spoonful, then settle.","The garlic and coriander go in with the pot off the heat, then the lid on for ten minutes — this is where the smell comes from.","🍲","Kharcho is a beef soup built on sourness and walnut fat rather than stock alone. Chunks of beef simmer until they surrender, rice goes in to give body, and then two things arrive that separate kharcho from every other beef broth: a paste of finely ground walnuts, which thickens the soup and turns it opaque and slightly oily on top, and tklapi, sheets of sun-dried sour plum purée torn in to sour it. The result is heavy, tart, deeply garlicky and the colour of terracotta, with coriander leaf stirred in at the end by the fistful. Georgians eat it as a full meal with bread, and it is the standard cure for both cold weather and the previous night's wine.","Kharcho comes from Samegrelo in western Georgia, the province with the most aggressive palate in the country — more chilli, more garlic, more walnut than anywhere else. The full traditional name, kharcho suneli dzrokhis khortsi, translates roughly as beef soup with suneli spices, and the dish as made at home in Mingrelia is thicker and hotter than the version that spread across the Soviet Union under the same name.\n\nThat spread caused lasting confusion. Soviet canteen cookbooks standardised a kharcho made with tomato paste, more rice and far less walnut, and that recipe is still what many people outside Georgia mean by the word. It is not a fake so much as a different dish wearing the same name — cheaper, thinner, and missing the walnut body that makes the original what it is. Adding to the confusion, there is also kharcho po-megrelski and a chicken version, and none of these are the same as the ubiquitous Russian-menu soup.\n\nThe sour element is the part worth chasing. Tklapi is fruit leather: sour plums cooked down, spread thin on a board and dried in the sun into sheets that Georgian households hang up for the winter. Torn into hot broth it dissolves and gives an acidity that carries fruit and tannin along with it, not the clean sharpness of lemon. Where tklapi is unavailable, tkemali plum sauce is the closest thing, and pomegranate molasses or dried prunes plus vinegar will get you a defensible approximation. What no substitution should do is reach for tomato paste as the souring agent — that is the Soviet fork in the road, and the walnut version is a considerably better soup. Georgians finish the pot with crushed garlic and a huge amount of coriander leaf off the heat, then leave it to stand for ten minutes, which is when the layers stop being separate.","Kharcho keeps 3 days refrigerated and thickens considerably as the rice swells — loosen it with hot water or broth when reheating rather than serving it as sludge. Reheat gently and stir in a fresh handful of coriander at the end, since the original herbs fade overnight. It freezes for 2 months, but freeze it before the rice goes in if you can: reheated frozen rice in soup goes soft and mealy, while the walnut broth itself survives perfectly well.",[421,422,423,424],"Walnuts and rice do the thickening, so the soup has body without flour, cream or a stock cube.","The souring step is explained with three ranked substitutes, since tklapi is genuinely hard to buy outside the Caucasus.","Beef is simmered long enough to give gelatine to the broth, and the recipe says what that broth should look like when it is ready.","Clear about the Soviet tomato-paste version and why this recipe does not follow it.",[426,427,428],"Large heavy pot","Food processor or nut grinder","Ladle and skimmer",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},33,27,4,900,38,560,[437],"Torn bread, a saucer of extra crushed garlic for anyone who wants more, and pickled chillies on the side.",[439,442,445],{"name":440,"description":441},"Kharcho po-megrelski","The Mingrelian home version: more walnut, a spoonful of ajika chilli paste, and less rice, so the soup is thick enough to stand a spoon in.",{"name":443,"description":444},"Chicken kharcho","Built on a chicken carcass instead of beef, cooked in under an hour. Lighter and paler, and the usual weeknight compromise in Georgian homes.",{"name":446,"description":447},"The Soviet canteen version","Tomato paste for sourness, more rice, minimal walnut. Widespread across the former USSR and still what most Russian menus mean by kharcho — worth knowing, not worth copying.",[449,454,458,463,467,472,475,479,483,487,491,494,497,500,506,509],{"qty":433,"ref":450,"name":451,"unit":452,"group":453},"beef-shank","beef shin or chuck on the bone, in large chunks","g","For the broth",{"qty":455,"name":456,"unit":457,"group":453},2.5,"cold water","l",{"qty":459,"ref":460,"name":461,"unit":462,"group":453},2,"bay-leaf","bay leaves","piece",{"qty":464,"ref":465,"name":466,"unit":462,"group":453},8,"black-pepper","black peppercorns",{"qty":468,"ref":469,"name":470,"unit":462,"group":471},3,"onion","onions, finely chopped","For the soup",{"qty":459,"name":473,"unit":474,"group":471},"sunflower oil or beef dripping","tbsp",{"qty":476,"ref":477,"name":478,"unit":452,"group":471},200,"walnuts","shelled walnuts, ground to a paste",{"qty":480,"ref":481,"name":482,"unit":452,"group":471},100,"rice","short or medium grain rice, rinsed",{"qty":484,"name":485,"note":486,"unit":452,"group":471},40,"tklapi (dried sour plum sheet), torn up","or one of the substitutions",{"qty":459,"ref":488,"name":489,"unit":490,"group":471},"coriander-seed","ground coriander seed","tsp",{"qty":492,"name":493,"unit":490,"group":471},1.5,"blue fenugreek (utskho suneli)",{"qty":495,"name":496,"unit":490,"group":471},1,"dried marigold petals, ground",{"qty":495,"ref":498,"name":499,"unit":490,"group":471},"chili-flakes","chilli flakes, or 1 tbsp ajika paste",{"qty":501,"ref":502,"name":503,"unit":504,"group":505},6,"garlic","garlic, crushed to a paste","clove","To finish",{"qty":484,"ref":507,"name":508,"unit":452,"group":505},"cilantro","fresh coriander, coarsely chopped",{"qty":510,"name":511,"unit":512,"group":505},null,"salt","to taste",[514,518,522,525,528,533,536],{"tip":515,"text":516,"title":517,"timerSeconds":433},"Starting in cold water draws out more gelatine and makes skimming easier.","Put the beef in a large pot with the cold water, bay and peppercorns and bring it slowly to a bare simmer. Skim off every bit of grey foam that rises in the first fifteen minutes — the broth should go from cloudy to almost clear as you work.","Start the broth cold",{"text":519,"title":520,"timerSeconds":521},"Cover partly and cook at the barest simmer for 90 minutes to 2 hours, until a piece of beef falls apart when pressed with a fork and the broth has body — it should feel slightly sticky between finger and thumb. Lift the meat out and shred it coarsely.","Simmer the beef until it gives",6000,{"text":523,"title":524,"timerSeconds":433},"While the beef cooks, soften the chopped onions in the oil over medium-low heat for 15 minutes until they are completely limp and beginning to turn gold at the edges. Do not rush them to brown — you want sweetness, not colour.","Fry the onions",{"text":526,"title":527},"Grind {qty:walnuts} of walnuts in short pulses until they clump and glisten with oil, then whisk in two ladles of the hot broth until you have a smooth, pourable cream with no visible lumps.","Loosen the walnut paste",{"tip":529,"text":530,"title":531,"timerSeconds":532},"Stir along the bottom regularly from here — the walnut paste catches and scorches easily.","Return the shredded beef to the pot with the fried onions, rice, torn tklapi, coriander seed, blue fenugreek, marigold and chilli. Simmer 15 minutes, then stir in the walnut cream and cook 10 minutes more, until the soup turns opaque terracotta and beads of amber oil sit on the surface.","Build the soup",1500,{"text":534,"title":535},"Taste. It should be clearly sour with a fruity edge before you add any salt; if it is flat, add more tklapi or a spoonful of plum sauce and give it 3 minutes. Only then salt it, and adjust the chilli.","Season for sourness first",{"text":537,"title":538,"timerSeconds":539},"Take the pot off the heat, stir in the crushed garlic and all the chopped coriander, cover, and leave 10 minutes before serving. Lift the lid at the table — the smell of hot garlic and coriander coming off the pot is the point of doing it this way.","Finish off the heat and let it stand",600,"KHAR-cho",[542,546,550],{"note":543,"swap":544,"original":545},"Ranked best to worst. All bring fruit acidity rather than clean sharpness. Do not substitute lemon juice alone — it sours without adding any body.","3 tbsp tkemali sour plum sauce, or 8 dried prunes blitzed with 1 tbsp vinegar, or 2 tbsp pomegranate molasses","Tklapi (dried sour plum sheet)",{"note":547,"swap":548,"original":549},"The pre-mixed Georgian blend contains both plus summer savory, and is the easier single purchase if you are only cooking this once.","2 tsp khmeli suneli blend","Blue fenugreek and marigold",{"note":551,"swap":552,"original":553},"A common variation in the mountains. Lamb needs about 20 minutes less simmering and gives a stronger, gamier broth.","Lamb shoulder on the bone","Beef shin","kharcho","Kharcho (Georgian Beef, Walnut and Sour Plum Soup)","Kharcho","ხარჩო","georgia","Samegrelo",25,130,"medium",[564],"soup",[566,567],"gluten-free","dairy-free",[450,477,481,502,507],[570,573,575,577],{"alt":571,"src":572},"A deep bowl of thick reddish Georgian beef soup with rice, walnut oil on the surface and chopped coriander","\u002Fimages\u002Frecipes\u002Fkharcho\u002Fhero.jpg",{"alt":571,"src":574},"\u002Fimages\u002Frecipes\u002Fkharcho\u002Fhero-16x9.jpg",{"alt":571,"src":576},"\u002Fimages\u002Frecipes\u002Fkharcho\u002Fhero-4x3.jpg",{"alt":571,"src":578},"\u002Fimages\u002Frecipes\u002Fkharcho\u002Fhero-1x1.jpg",[554,580,581,582,583,584,585],"georgian soup","beef soup","walnut","tklapi","sour plum","mingrelian","2026-08-20","dishroute-kitchen","A thick beef soup soured with dried plum sheet and thickened with ground walnuts and rice, finished with enough garlic and coriander to make it smell like a Georgian kitchen.",{"en":590},"\u002Frecipe\u002Fkharcho",{"items":592,"total":865,"page":495,"limit":866,"hasMore":867},[593,631,661,691,720,730,757,786,811,839],{"slug":594,"title":595,"shortTitle":596,"nativeName":597,"romanized":598,"countrySlug":558,"region":599,"baseServings":432,"prepMinutes":600,"cookMinutes":601,"restMinutes":602,"difficulty":562,"course":603,"diet":605,"mainIngredients":607,"images":613,"keywords":623,"publishedAt":586,"updatedAt":586,"authorSlug":587},"adjarian-khachapuri","Adjarian Khachapuri (Boat-Shaped Georgian Cheese Bread)","Adjarian Khachapuri","აჭარული ხაჭაპური","Acharuli khachapuri","Adjara",30,15,90,[604],"bread",[606],"vegetarian",[608,609,610,611,612],"flour","mozzarella","feta","eggs","butter",[614,617,619,621],{"alt":615,"src":616},"Boat-shaped Georgian cheese bread with a golden crust, bubbling cheese and a raw egg yolk in the centre","\u002Fimages\u002Frecipes\u002Fadjarian-khachapuri\u002Fhero.jpg",{"alt":615,"src":618},"\u002Fimages\u002Frecipes\u002Fadjarian-khachapuri\u002Fhero-16x9.jpg",{"alt":615,"src":620},"\u002Fimages\u002Frecipes\u002Fadjarian-khachapuri\u002Fhero-4x3.jpg",{"alt":615,"src":622},"\u002Fimages\u002Frecipes\u002Fadjarian-khachapuri\u002Fhero-1x1.jpg",[624,625,626,627,628,629,630],"khachapuri","georgian cheese bread","adjarian","acharuli","sulguni","egg bread","caucasus",{"slug":632,"title":633,"shortTitle":634,"nativeName":635,"countrySlug":558,"region":636,"baseServings":432,"prepMinutes":600,"cookMinutes":560,"restMinutes":602,"difficulty":637,"course":638,"diet":640,"mainIngredients":642,"images":645,"keywords":655,"publishedAt":586,"updatedAt":586,"authorSlug":587},"badrijani-nigvzit","Badrijani Nigvzit (Georgian Eggplant Rolls with Walnut Paste)","Badrijani Nigvzit","ბადრიჯანი ნიგვზით","Kakheti","easy",[639],"appetizer",[641,606,566,567],"vegan",[643,477,502,644],"eggplant","pomegranate",[646,649,651,653],{"alt":647,"src":648},"Rolled fried aubergine slices filled with pale walnut paste, topped with pomegranate seeds and coriander","\u002Fimages\u002Frecipes\u002Fbadrijani-nigvzit\u002Fhero.jpg",{"alt":647,"src":650},"\u002Fimages\u002Frecipes\u002Fbadrijani-nigvzit\u002Fhero-16x9.jpg",{"alt":647,"src":652},"\u002Fimages\u002Frecipes\u002Fbadrijani-nigvzit\u002Fhero-4x3.jpg",{"alt":647,"src":654},"\u002Fimages\u002Frecipes\u002Fbadrijani-nigvzit\u002Fhero-1x1.jpg",[656,657,658,659,660,644,641],"badrijani nigvzit","eggplant rolls","walnut paste","georgian appetizer","aubergine",{"slug":662,"title":663,"shortTitle":664,"nativeName":665,"countrySlug":558,"region":666,"baseServings":432,"prepMinutes":667,"cookMinutes":668,"difficulty":637,"course":669,"diet":671,"mainIngredients":672,"images":675,"keywords":685,"publishedAt":586,"updatedAt":586,"authorSlug":587},"chakhokhbili","Chakhokhbili (Georgian Chicken and Tomato Herb Stew)","Chakhokhbili","ჩახოხბილი","Kartli",20,45,[670],"main",[566,567],[673,674,469,507,502],"chicken","tomato",[676,679,681,683],{"alt":677,"src":678},"Georgian chicken stew in a wide pan, thick tomato and onion sauce scattered with fresh coriander and basil","\u002Fimages\u002Frecipes\u002Fchakhokhbili\u002Fhero.jpg",{"alt":677,"src":680},"\u002Fimages\u002Frecipes\u002Fchakhokhbili\u002Fhero-16x9.jpg",{"alt":677,"src":682},"\u002Fimages\u002Frecipes\u002Fchakhokhbili\u002Fhero-4x3.jpg",{"alt":677,"src":684},"\u002Fimages\u002Frecipes\u002Fchakhokhbili\u002Fhero-1x1.jpg",[662,686,687,688,689,690],"georgian chicken stew","tomato stew","coriander","tarragon","one pot chicken",{"slug":692,"title":693,"shortTitle":694,"nativeName":695,"countrySlug":558,"region":636,"baseServings":464,"prepMinutes":484,"cookMinutes":696,"restMinutes":697,"difficulty":562,"course":698,"diet":701,"mainIngredients":702,"images":704,"keywords":714,"publishedAt":586,"updatedAt":586,"authorSlug":587},"churchkhela","Churchkhela (Georgian Grape Must and Walnut Candy)","Churchkhela","ჩურჩხელა",60,1440,[699,700],"dessert","snack",[641,606,567],[477,703,608],"grapes",[705,708,710,712],{"alt":706,"src":707},"Rows of dark purple and amber churchkhela candles hanging on strings, one sliced to show walnuts inside","\u002Fimages\u002Frecipes\u002Fchurchkhela\u002Fhero.jpg",{"alt":706,"src":709},"\u002Fimages\u002Frecipes\u002Fchurchkhela\u002Fhero-16x9.jpg",{"alt":706,"src":711},"\u002Fimages\u002Frecipes\u002Fchurchkhela\u002Fhero-4x3.jpg",{"alt":706,"src":713},"\u002Fimages\u002Frecipes\u002Fchurchkhela\u002Fhero-1x1.jpg",[692,715,716,582,717,718,719],"georgian candy","grape must","tatara","no added sugar","kakheti",{"slug":554,"title":555,"shortTitle":556,"nativeName":557,"countrySlug":558,"region":559,"baseServings":501,"prepMinutes":560,"cookMinutes":561,"difficulty":562,"course":721,"diet":722,"mainIngredients":723,"images":724,"keywords":729,"publishedAt":586,"updatedAt":586,"authorSlug":587},[564],[566,567],[450,477,481,502,507],[725,726,727,728],{"alt":571,"src":572},{"alt":571,"src":574},{"alt":571,"src":576},{"alt":571,"src":578},[554,580,581,582,583,584,585],{"slug":731,"title":732,"shortTitle":733,"nativeName":734,"countrySlug":558,"region":735,"baseServings":432,"prepMinutes":696,"cookMinutes":601,"restMinutes":484,"difficulty":736,"course":737,"diet":738,"mainIngredients":739,"images":742,"keywords":752,"publishedAt":586,"updatedAt":586,"authorSlug":587},"khinkali","Khinkali (Georgian Twisted Soup Dumplings)","Khinkali","ხინკალი","Khevsureti and Pshavi","hard",[670],[],[608,740,741,469,507],"ground-beef","ground-pork",[743,746,748,750],{"alt":744,"src":745},"A plate of pleated Georgian khinkali dumplings with twisted topknots, dusted with coarse black pepper","\u002Fimages\u002Frecipes\u002Fkhinkali\u002Fhero.jpg",{"alt":744,"src":747},"\u002Fimages\u002Frecipes\u002Fkhinkali\u002Fhero-16x9.jpg",{"alt":744,"src":749},"\u002Fimages\u002Frecipes\u002Fkhinkali\u002Fhero-4x3.jpg",{"alt":744,"src":751},"\u002Fimages\u002Frecipes\u002Fkhinkali\u002Fhero-1x1.jpg",[731,753,754,630,755,756],"georgian dumplings","soup dumplings","minced meat","pleated dumplings",{"slug":758,"title":759,"shortTitle":760,"nativeName":761,"countrySlug":558,"region":762,"baseServings":432,"prepMinutes":667,"cookMinutes":763,"restMinutes":764,"difficulty":637,"course":765,"diet":767,"mainIngredients":768,"images":769,"keywords":779,"publishedAt":586,"updatedAt":586,"authorSlug":587},"georgian-lobio","Lobio (Georgian Spiced Kidney Bean Stew)","Lobio","ლობიო","Racha and Imereti",105,480,[766,670],"side",[641,606,566,567],[469,477,502,507],[770,773,775,777],{"alt":771,"src":772},"A clay pot of thick Georgian red bean stew topped with chopped coriander, walnuts and pomegranate seeds","\u002Fimages\u002Frecipes\u002Fgeorgian-lobio\u002Fhero.jpg",{"alt":771,"src":774},"\u002Fimages\u002Frecipes\u002Fgeorgian-lobio\u002Fhero-16x9.jpg",{"alt":771,"src":776},"\u002Fimages\u002Frecipes\u002Fgeorgian-lobio\u002Fhero-4x3.jpg",{"alt":771,"src":778},"\u002Fimages\u002Frecipes\u002Fgeorgian-lobio\u002Fhero-1x1.jpg",[780,781,782,783,582,784,785],"lobio","georgian beans","kidney bean stew","vegan georgian","mchadi","fasting food",{"slug":787,"title":788,"shortTitle":789,"nativeName":790,"countrySlug":558,"region":791,"baseServings":501,"prepMinutes":668,"cookMinutes":668,"restMinutes":792,"difficulty":637,"course":793,"diet":794,"mainIngredients":795,"images":798,"keywords":808,"publishedAt":586,"updatedAt":586,"authorSlug":587},"pkhali","Pkhali (Georgian Walnut and Vegetable 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