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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":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":495,"pronunciation":523,"substitutions":524,"slug":537,"title":538,"shortTitle":539,"nativeName":540,"countrySlug":541,"region":542,"baseServings":543,"prepMinutes":544,"cookMinutes":545,"restMinutes":465,"difficulty":546,"course":547,"diet":549,"mainIngredients":551,"images":552,"keywords":562,"publishedAt":568,"updatedAt":568,"authorSlug":569,"summary":570,"localeSlug":537,"alternates":571},[394,397,400,403,406],{"answer":395,"question":396},"Milk splits when it boils hard, and the acidity of large amounts of garlic makes it more likely. Keep the pan at a bare simmer with only occasional lazy bubbles, and never cover it tightly, which traps heat and pushes it to a boil. If it has already split, whisk in a tablespoon of cold butter off the heat to bring it back together.","Why did my garlic milk sauce curdle?",{"answer":398,"question":399},"Yes, and Racha versions often go higher. The garlic is the dish rather than a seasoning, and much of its harshness cooks off in the milk. If you are nervous, soften the crushed cloves in butter for two minutes before adding the milk — that alone takes most of the sharpness away without reducing the quantity.","Is ten cloves of garlic really correct?",{"answer":401,"question":402},"No. A ketsi is the traditional vessel and doubles as the serving dish, but a heavy cast-iron skillet gives you the same result. What you actually need is a pan wide enough for the flattened bird to lie flat and heavy enough that its temperature does not crash when the cold chicken goes in.","Do I need a clay ketsi pan?",{"answer":404,"question":405},"Put the bird breast-down, cut along both sides of the backbone with kitchen shears and remove it, then flip the chicken over and press hard on the breastbone with your palms until it cracks and the bird lies flat. Any butcher will do this for you if you ask for the chicken spatchcocked.","How do I flatten a whole chicken?",{"answer":407,"question":408},"You can, but you lose most of what makes it good. The rendered skin fat is what fries the chicken and enriches the sauce, and without it the milk tastes thin and the meat has no crisp contrast. If skinless is your only option, fry it in a tablespoon of butter and expect a softer, plainer dish.","Can I make shkmeruli with skinless chicken?",[410,411,412,413,414,415],"Dry the chicken skin thoroughly and salt it at least 30 minutes ahead. Wet skin steams and stays flabby no matter how hot the pan is.","Weight the bird with a second heavy pan or a foil-wrapped brick. Constant contact with the pan is the whole reason the skin crisps evenly.","Crush the garlic rather than mincing or pressing it. Crushed cloves release flavour into the milk without dissolving into a bitter paste.","Use whole milk. Semi-skimmed reduces to something thin and chalky, and cream makes a sauce far heavier than the dish should be.","Keep the milk at a bare simmer once it goes in. A hard boil will split it into curds and whey against the acidity of the garlic.","If the sauce breaks anyway, whisk in a tablespoon of cold butter off the heat — it will pull back together well enough to serve.","🧄","Shkmeruli is fried chicken drowned in garlic milk, and it is far better than that description suggests. A spatchcocked bird is pressed flat under a weight in a hot pan so the skin crisps evenly, then cut up and returned to the pan with milk and a genuinely alarming amount of crushed garlic. In ten minutes the milk reduces around the chicken into a pale, savoury sauce, the garlic loses its raw bite and turns sweet, and the crisped skin softens just enough to soak it up. It tastes like chicken, dairy and garlic and nothing else — no herbs, no tomato, no wine — which is exactly why it works. Bread for mopping is not optional.","The dish is named after Shkmeri, a mountain village in Racha, the small northwestern province known for its cured pork, its sweet red wine and its cold winters. Racha cooking is plain in the best sense: few ingredients, generous fat, no decoration. Shkmeruli is a village recipe scaled up by restaurants, and its rise from local speciality to national menu fixture happened mostly within living memory — it was not a dish most Georgians outside Racha ate regularly a few generations ago.\n\nThe traditional vessel is a ketsi, a shallow round clay pan used across Georgia for frying flatbreads and searing meat. Heated hard, a ketsi holds enough thermal mass to crisp a whole flattened chicken and then goes straight to the table as the serving dish, sauce bubbling at the edges. A heavy cast-iron skillet does the same job at home. What matters is that the pan is wide enough for the bird to lie flat and heavy enough not to lose heat when a cold chicken hits it.\n\nThe garlic is the argument. In Racha the crushed garlic goes into the milk raw and cooks only for the few minutes the sauce takes to reduce, which leaves it hot, sharp and unmistakably present — the version that made the dish famous. Tbilisi restaurants often soften it first in butter or simmer the sauce longer, producing something rounder and easier for a mixed table. Both are served under the same name, and the honest answer for a home kitchen is to pick according to who is eating. This recipe uses raw garlic added to the milk, with a note on taming it, because the sharp version is the one worth learning first. Shkmeruli is emphatically not a delicate dish, and it is not supposed to be.","Shkmeruli keeps 2 days refrigerated, though the skin softens completely and never crisps again. Reheat gently in a covered pan over low heat with a splash of milk to loosen the sauce, which thickens hard when cold. Do not microwave it — the sauce splits. It does not freeze well, as milk sauces separate irreparably on thawing. If you want to prepare ahead, fry the chicken earlier in the day, keep it at room temperature, and make the sauce just before serving.",[421,422,423,424],"Flattening and weighting the bird gives edge-to-edge crisp skin in one pan, without an oven or a rack.","The milk is reduced with the chicken in it, so the sauce takes on the fond instead of tasting like warm dairy.","Garlic quantity and timing are set for real flavour, with a clear method for softening it if your table wants gentler.","One pan from start to table, ready in about 45 minutes.",[426,427,428,429],"Heavy cast-iron skillet or clay ketsi","A second heavy pan or weight","Kitchen shears","Mortar or the flat of a knife for crushing garlic",{"fat":431,"carbs":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},45,9,7,1200,48,640,[438],"Shoti or any chewy white bread for the sauce, with a plate of raw tomato and cucumber salad to cut the dairy.",[440,443,446],{"name":441,"description":442},"Milder Tbilisi style","Soften the crushed garlic in butter over low heat for two minutes before adding the milk. The sauce turns sweet and nutty and loses its raw edge — the usual restaurant compromise.",{"name":444,"description":445},"Shkmeruli with chilli","A pinch of chilli flakes or a spoon of Mingrelian ajika stirred into the milk. Not traditional in Racha, but common further west where heat is expected.",{"name":447,"description":448},"Mushroom shkmeruli","Meaty mushrooms fried hard in butter, then finished in the same garlic milk. A vegetarian adaptation Georgian restaurants now cook for fasting days.",[450,456,460,464,468,471,478,483,486,490],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},1.5,"chicken","whole chicken, backbone removed and pressed flat","kg","For the chicken",{"qty":457,"name":458,"unit":459,"group":455},2,"fine salt","tsp",{"qty":461,"ref":462,"name":463,"unit":459,"group":455},1,"black-pepper","freshly ground black pepper",{"qty":465,"ref":466,"name":466,"unit":467,"group":455},30,"butter","g",{"qty":461,"name":469,"unit":470,"group":455},"sunflower or other neutral oil","tbsp",{"qty":472,"ref":473,"name":474,"note":475,"unit":476,"group":477},10,"garlic","garlic, crushed","fat cloves — Racha versions use more","clove","For the garlic milk",{"qty":479,"ref":480,"name":481,"unit":482,"group":477},400,"milk","whole milk","ml",{"qty":484,"name":485,"unit":459,"group":477},0.5,"fine salt, for the sauce",{"qty":487,"ref":488,"name":489,"unit":459,"group":477,"optional":8},0.25,"chili-flakes","chilli flakes",{"qty":461,"ref":491,"name":492,"note":493,"unit":470,"group":494,"optional":8},"cilantro","coriander leaves, chopped","not traditional in Racha, but common in Tbilisi","To serve",[496,500,505,509,512,516,520],{"text":497,"title":498,"timerSeconds":499},"Pat the flattened chicken completely dry with kitchen paper, rub it all over with the salt and black pepper, and leave it uncovered on a rack for at least 30 minutes. The skin should look matte and slightly tightened before it meets the pan.","Salt and dry the bird",1800,{"tip":501,"text":502,"title":503,"timerSeconds":504},"Lower the heat if the butter starts to smell nutty and dark — you want gold, not brown.","Heat the butter and oil in a heavy skillet over medium heat until the butter stops foaming. Lay the chicken in skin down, set a second heavy pan on top to press it flat, and fry 15–18 minutes without moving it, until the skin is a deep even gold and crackles when tapped.","Fry it flat under a weight",1000,{"text":506,"title":507,"timerSeconds":508},"Remove the weight, flip the chicken and fry the underside 10–12 minutes, until the thigh juices run clear when pierced at the joint and the meat feels firm rather than springy. Lift the bird to a board and pour off all but a tablespoon of the fat.","Turn and cook through",660,{"text":510,"title":511},"Cut the chicken into 8 pieces — two drumsticks, two thighs, two wings and the breast halved across — keeping the skin intact on each. Set them aside on the board while you build the sauce, and save any juices that collect.","Joint the chicken",{"tip":513,"text":514,"title":515},"For a gentler sauce, cook the garlic in a knob of butter for two full minutes before the milk goes in.","Return the pan to low heat, add the crushed garlic and let it sizzle for 30 seconds until it smells sweet rather than raw. Pour in the milk, add the sauce salt and chilli, and scrape up every browned patch stuck to the pan.","Make the garlic milk",{"text":517,"title":518,"timerSeconds":519},"Nestle the chicken pieces back in skin-up with their resting juices and simmer very gently, uncovered, for 8–10 minutes. The milk should reduce by about a third and turn from thin white to a pale sauce that coats the back of a spoon — never let it reach a rolling boil.","Reduce with the chicken back in",540,{"text":521,"title":522},"Spoon the sauce over the chicken a few times, scatter with coriander if using, and take the pan straight to the table. Serve with plenty of bread, since the garlic milk left behind is the reason most people finish the dish.","Serve from the pan","shkme-ROO-lee",[525,529,533],{"note":526,"swap":527,"original":528},"Easier to handle and just as good. Thighs need about 6 minutes less frying, and they still need weighting to crisp the skin properly.","8 bone-in, skin-on chicken thighs","Whole spatchcocked chicken",{"note":530,"swap":531,"original":532},"The Tbilisi restaurant style. Richer and much less likely to split, but it mutes the garlic and moves the dish away from its plain village character.","Half milk, half single cream","Whole milk",{"note":534,"swap":535,"original":536},"Clay holds heat differently and adds nothing you can taste. Weight and width matter far more than the material.","A heavy cast-iron skillet","Ketsi clay pan","shkmeruli","Shkmeruli (Georgian Chicken in Garlic Milk)","Shkmeruli","შქმერული","georgia","Racha",4,15,40,"medium",[548],"main",[550],"gluten-free",[452,473,480,466],[553,556,558,560],{"alt":554,"src":555},"Crisp golden chicken pieces sitting in creamy garlic milk sauce in a black cast-iron pan","\u002Fimages\u002Frecipes\u002Fshkmeruli\u002Fhero.jpg",{"alt":554,"src":557},"\u002Fimages\u002Frecipes\u002Fshkmeruli\u002Fhero-16x9.jpg",{"alt":554,"src":559},"\u002Fimages\u002Frecipes\u002Fshkmeruli\u002Fhero-4x3.jpg",{"alt":554,"src":561},"\u002Fimages\u002Frecipes\u002Fshkmeruli\u002Fhero-1x1.jpg",[537,563,564,565,566,567],"georgian chicken","garlic milk sauce","racha","ketsi","fried chicken","2026-08-20","dishroute-kitchen","A whole chicken pressed flat and fried crisp, then finished in milk loaded with crushed raw garlic until the sauce reduces, thickens and clings to every piece.",{"en":572},"\u002Frecipe\u002Fshkmeruli",{"items":574,"total":472,"page":461,"limit":851,"hasMore":852},[575,610,643,671,702,732,759,788,813,841],{"slug":576,"title":577,"shortTitle":578,"nativeName":579,"romanized":580,"countrySlug":541,"region":581,"baseServings":543,"prepMinutes":465,"cookMinutes":544,"restMinutes":582,"difficulty":546,"course":583,"diet":585,"mainIngredients":587,"images":592,"keywords":602,"publishedAt":568,"updatedAt":568,"authorSlug":569},"adjarian-khachapuri","Adjarian Khachapuri (Boat-Shaped Georgian Cheese Bread)","Adjarian Khachapuri","აჭარული ხაჭაპური","Acharuli khachapuri","Adjara",90,[584],"bread",[586],"vegetarian",[588,589,590,591,466],"flour","mozzarella","feta","eggs",[593,596,598,600],{"alt":594,"src":595},"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":594,"src":597},"\u002Fimages\u002Frecipes\u002Fadjarian-khachapuri\u002Fhero-16x9.jpg",{"alt":594,"src":599},"\u002Fimages\u002Frecipes\u002Fadjarian-khachapuri\u002Fhero-4x3.jpg",{"alt":594,"src":601},"\u002Fimages\u002Frecipes\u002Fadjarian-khachapuri\u002Fhero-1x1.jpg",[603,604,605,606,607,608,609],"khachapuri","georgian cheese bread","adjarian","acharuli","sulguni","egg bread","caucasus",{"slug":611,"title":612,"shortTitle":613,"nativeName":614,"countrySlug":541,"region":615,"baseServings":543,"prepMinutes":465,"cookMinutes":616,"restMinutes":582,"difficulty":617,"course":618,"diet":620,"mainIngredients":623,"images":627,"keywords":637,"publishedAt":568,"updatedAt":568,"authorSlug":569},"badrijani-nigvzit","Badrijani Nigvzit (Georgian Eggplant Rolls with Walnut Paste)","Badrijani Nigvzit","ბადრიჯანი ნიგვზით","Kakheti",25,"easy",[619],"appetizer",[621,586,550,622],"vegan","dairy-free",[624,625,473,626],"eggplant","walnuts","pomegranate",[628,631,633,635],{"alt":629,"src":630},"Rolled fried aubergine slices filled with pale walnut paste, topped with pomegranate seeds and coriander","\u002Fimages\u002Frecipes\u002Fbadrijani-nigvzit\u002Fhero.jpg",{"alt":629,"src":632},"\u002Fimages\u002Frecipes\u002Fbadrijani-nigvzit\u002Fhero-16x9.jpg",{"alt":629,"src":634},"\u002Fimages\u002Frecipes\u002Fbadrijani-nigvzit\u002Fhero-4x3.jpg",{"alt":629,"src":636},"\u002Fimages\u002Frecipes\u002Fbadrijani-nigvzit\u002Fhero-1x1.jpg",[638,639,640,641,642,626,621],"badrijani nigvzit","eggplant rolls","walnut paste","georgian appetizer","aubergine",{"slug":644,"title":645,"shortTitle":646,"nativeName":647,"countrySlug":541,"region":648,"baseServings":543,"prepMinutes":649,"cookMinutes":431,"difficulty":617,"course":650,"diet":651,"mainIngredients":652,"images":655,"keywords":665,"publishedAt":568,"updatedAt":568,"authorSlug":569},"chakhokhbili","Chakhokhbili (Georgian Chicken and Tomato Herb Stew)","Chakhokhbili","ჩახოხბილი","Kartli",20,[548],[550,622],[452,653,654,491,473],"tomato","onion",[656,659,661,663],{"alt":657,"src":658},"Georgian chicken stew in a wide pan, thick tomato and onion sauce scattered with fresh coriander and basil","\u002Fimages\u002Frecipes\u002Fchakhokhbili\u002Fhero.jpg",{"alt":657,"src":660},"\u002Fimages\u002Frecipes\u002Fchakhokhbili\u002Fhero-16x9.jpg",{"alt":657,"src":662},"\u002Fimages\u002Frecipes\u002Fchakhokhbili\u002Fhero-4x3.jpg",{"alt":657,"src":664},"\u002Fimages\u002Frecipes\u002Fchakhokhbili\u002Fhero-1x1.jpg",[644,666,667,668,669,670],"georgian chicken stew","tomato stew","coriander","tarragon","one pot chicken",{"slug":672,"title":673,"shortTitle":674,"nativeName":675,"countrySlug":541,"region":615,"baseServings":676,"prepMinutes":545,"cookMinutes":677,"restMinutes":678,"difficulty":546,"course":679,"diet":682,"mainIngredients":683,"images":685,"keywords":695,"publishedAt":568,"updatedAt":568,"authorSlug":569},"churchkhela","Churchkhela (Georgian Grape Must and Walnut Candy)","Churchkhela","ჩურჩხელა",8,60,1440,[680,681],"dessert","snack",[621,586,622],[625,684,588],"grapes",[686,689,691,693],{"alt":687,"src":688},"Rows of dark purple and amber churchkhela candles hanging on strings, one sliced to show walnuts inside","\u002Fimages\u002Frecipes\u002Fchurchkhela\u002Fhero.jpg",{"alt":687,"src":690},"\u002Fimages\u002Frecipes\u002Fchurchkhela\u002Fhero-16x9.jpg",{"alt":687,"src":692},"\u002Fimages\u002Frecipes\u002Fchurchkhela\u002Fhero-4x3.jpg",{"alt":687,"src":694},"\u002Fimages\u002Frecipes\u002Fchurchkhela\u002Fhero-1x1.jpg",[672,696,697,698,699,700,701],"georgian candy","grape must","walnut","tatara","no added sugar","kakheti",{"slug":703,"title":704,"shortTitle":705,"nativeName":706,"countrySlug":541,"region":707,"baseServings":708,"prepMinutes":616,"cookMinutes":709,"difficulty":546,"course":710,"diet":712,"mainIngredients":713,"images":716,"keywords":726,"publishedAt":568,"updatedAt":568,"authorSlug":569},"kharcho","Kharcho (Georgian Beef, Walnut and Sour Plum Soup)","Kharcho","ხარჩო","Samegrelo",6,130,[711],"soup",[550,622],[714,625,715,473,491],"beef-shank","rice",[717,720,722,724],{"alt":718,"src":719},"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":718,"src":721},"\u002Fimages\u002Frecipes\u002Fkharcho\u002Fhero-16x9.jpg",{"alt":718,"src":723},"\u002Fimages\u002Frecipes\u002Fkharcho\u002Fhero-4x3.jpg",{"alt":718,"src":725},"\u002Fimages\u002Frecipes\u002Fkharcho\u002Fhero-1x1.jpg",[703,727,728,698,729,730,731],"georgian soup","beef soup","tklapi","sour plum","mingrelian",{"slug":733,"title":734,"shortTitle":735,"nativeName":736,"countrySlug":541,"region":737,"baseServings":543,"prepMinutes":677,"cookMinutes":544,"restMinutes":545,"difficulty":738,"course":739,"diet":740,"mainIngredients":741,"images":744,"keywords":754,"publishedAt":568,"updatedAt":568,"authorSlug":569},"khinkali","Khinkali (Georgian Twisted Soup Dumplings)","Khinkali","ხინკალი","Khevsureti and Pshavi","hard",[548],[],[588,742,743,654,491],"ground-beef","ground-pork",[745,748,750,752],{"alt":746,"src":747},"A plate of pleated Georgian khinkali dumplings with twisted topknots, dusted with coarse black pepper","\u002Fimages\u002Frecipes\u002Fkhinkali\u002Fhero.jpg",{"alt":746,"src":749},"\u002Fimages\u002Frecipes\u002Fkhinkali\u002Fhero-16x9.jpg",{"alt":746,"src":751},"\u002Fimages\u002Frecipes\u002Fkhinkali\u002Fhero-4x3.jpg",{"alt":746,"src":753},"\u002Fimages\u002Frecipes\u002Fkhinkali\u002Fhero-1x1.jpg",[733,755,756,609,757,758],"georgian dumplings","soup dumplings","minced meat","pleated dumplings",{"slug":760,"title":761,"shortTitle":762,"nativeName":763,"countrySlug":541,"region":764,"baseServings":543,"prepMinutes":649,"cookMinutes":765,"restMinutes":766,"difficulty":617,"course":767,"diet":769,"mainIngredients":770,"images":771,"keywords":781,"publishedAt":568,"updatedAt":568,"authorSlug":569},"georgian-lobio","Lobio (Georgian Spiced Kidney Bean Stew)","Lobio","ლობიო","Racha and Imereti",105,480,[768,548],"side",[621,586,550,622],[654,625,473,491],[772,775,777,779],{"alt":773,"src":774},"A clay pot of thick Georgian red bean stew topped with chopped coriander, walnuts and pomegranate seeds","\u002Fimages\u002Frecipes\u002Fgeorgian-lobio\u002Fhero.jpg",{"alt":773,"src":776},"\u002Fimages\u002Frecipes\u002Fgeorgian-lobio\u002Fhero-16x9.jpg",{"alt":773,"src":778},"\u002Fimages\u002Frecipes\u002Fgeorgian-lobio\u002Fhero-4x3.jpg",{"alt":773,"src":780},"\u002Fimages\u002Frecipes\u002Fgeorgian-lobio\u002Fhero-1x1.jpg",[782,783,784,785,698,786,787],"lobio","georgian beans","kidney bean stew","vegan georgian","mchadi","fasting food",{"slug":789,"title":790,"shortTitle":791,"nativeName":792,"countrySlug":541,"region":793,"baseServings":708,"prepMinutes":431,"cookMinutes":431,"restMinutes":794,"difficulty":617,"course":795,"diet":796,"mainIngredients":797,"images":800,"keywords":810,"publishedAt":568,"updatedAt":568,"authorSlug":569},"pkhali","Pkhali (Georgian Walnut and Vegetable Pâtés)","Pkhali","ფხალი","Imereti",240,[619],[621,586,550,622],[625,798,799,473,626],"spinach","beetroot",[801,804,806,808],{"alt":802,"src":803},"Three small Georgian walnut pâté balls in green, deep red and cream, topped with pomegranate seeds","\u002Fimages\u002Frecipes\u002Fpkhali\u002Fhero.jpg",{"alt":802,"src":805},"\u002Fimages\u002Frecipes\u002Fpkhali\u002Fhero-16x9.jpg",{"alt":802,"src":807},"\u002Fimages\u002Frecipes\u002Fpkhali\u002Fhero-4x3.jpg",{"alt":802,"src":809},"\u002Fimages\u002Frecipes\u002Fpkhali\u002Fhero-1x1.jpg",[789,641,811,798,799,812,626],"walnut pate","vegan meze",{"slug":814,"title":815,"shortTitle":816,"nativeName":817,"countrySlug":541,"region":818,"baseServings":708,"prepMinutes":545,"cookMinutes":582,"restMinutes":819,"difficulty":738,"course":820,"diet":821,"mainIngredients":822,"images":824,"keywords":834,"publishedAt":568,"updatedAt":568,"authorSlug":569},"satsivi","Satsivi (Georgian Turkey in Cold Walnut Sauce)","Satsivi","საცივი","Kartli and 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