GEORGIAN FOOD: Recipes by Region Europe - Anatolia & Caucasus. via Clovegarden - an International Food Site

Welcome to Clovegarden, our ever-evolving non-commercial food site. We feature information about thousands of ingrediens used around the world, cooking methods, kitchen equipment and worldwide recipes. We hope you enjoy the site and find it useful, or at least entertaining. 

Our recipes reflect Euro/American practice of relatively few dishes served as separate courses. We expect most English language readers will adapt ethnic recipes to this style of service so we portion them appropriately.

Europe - Anatolia & Caucasus

   -   [Turkey, Armenia, Georgia, Azerbaijan]

Despite severe political and religious differences, the cuisines of Turkey and Armenia are nearly identical and interchangeable - except, during the Soviet period Armenians enthusiastically added pig (not acceptable in Muslim Turkey or Azerbaijan) and some Russian recipes to their menu. My Azerbaijani cookbook emphasizes the similarity of their cuisine to those of their neighbors, particularly Turkey, but does not admit existance of any such thing as Armenia. I have a recent Turkish cookbook that has a map showing their neighbors to the east as Georgia, Azerbaijan and Iraq - Armenia seems to have disappeared again. Armenia would like to erase Turkey, but just isn't big enough, even if you count Glendale, "The Western Capital of Armenia". Armenia and Azerbaijan have been at war since World War I. It appears Georgia is now three countries, Georgia, Abkhazia and South Ossetia. So sharp is this divide many Abkazians are turning to the old Abkhaz Pagan religion (which never quite died out) as a rejection of the "church of the opprssor". Ossetia, on the other hand, has never been successfully Christianized or Islamized, and has an unbroken Pagan tradition going back thousands of years. Armenia also has a growing Pagan (Hetan) community, which blames Christianity for Armenia's long decline from being a regional power.

    

Breakfast

• Eggs & Soujuk Sausage - (Turkey) a quick egg dish with intensely flavored sausage.
• Khash - (Armenia, Georgia, Azerbaijan) Breakfast of Heros.
• Zucchini Patties with Feta - (Turkey) a flavorful warm appetizer or breakfast dish.[ov]

    

Appetizers & Salads

• Red Beans with Herb Dressing - (Georgia) flavorful and simple to make.[v0]
• Red Beans & Walnuts - (Georgia) a real hit every time, but filling.[v0]
• Beet & Yogurt Salad #1 - (Turkey) good beet flavor, but less acidic than many beet salads.[ov]
• Beet & Yogurt Salad #2 - (Turkey) A fine beet salad that makes an attractive presentation.[ov]
• Blackeye Pea Salad - (Armenia) An amazingly flavoful salad, great for parties.[v1}
• Cabbage Salad - (Georgia) This unusual salad is particularly good for appetizers.[v2]
• Chard Stems in Yogurt Sauce - (Turkey) a salad making good use of leftover chard stems.[ov1]
• Cheese & Labne Dip - (Turkey) an outstanding dip or spread for pita or raw vegetables.[0ov]
• Chickpea Salad - (Turkey) an attractive, delicious and refreshing salad.[v0]
• Circassian Chicken - (Turkey) a most excellent spread, topping or filling for pita, etc.
• Cucumber Yogurt Salad - (Armenia / Turkey) refreshing, popular and easy to make.[ov]
• Egg Salad / Stuffed Eggs - (Georgia) excellent as salad, spread, filling or stuffed eggs.[ov1]
• Fish with Walnut Dressing - (Georgia) A cold appetizer that will delight people who like fish.[1]
• Georgian Walnut Dressing / Dip - (Georgia) excelent for lightly cooked vegetables or as a dip.[v]
• Giblet Appetizer - (Georgia) a simple, meaty appetizer salad from chicken giblets.[1]
• Giblet Appetizer Salad - (Georgia) a meaty appetizer salad from chicken giblets.[1]
• Green Bean & Walnut Salad - (Georgia) an excellent buffet salad.[v]
• Jonjoli Salad - (Georgia) a salad very popular on celebration tables in Georgia.[v0]
• Mushrooms Sautéed with Allspice - (Turkey) an easy appetizer for serving warm or room temperatue.[v0]
• Radish Carrot Salad - (Turkey) often served with meat dishes.[v]
• Red Bell Pepper Salad - (Georgia) a delicious salad, suitable for buffet parties.[v1]
• Shepherd's Salad - (Turkey) the most popular salad in Turkey, delicious.[0v]
• Tomato & Purslane Salad - (Turkey) at home with a Western, Turkish or Middle Eastern meal.[1v]
• Zucchini Patties with Feta - (Turkey) a flavorful warm appetizer or breakfast dish.[ov]

    

Soups

• Beef & Rice Soup - (Georgia) popular in the former Soviet states.
• Fish & Vegetable Soup - (Turkey) a substantial, healthy and flavorful fish soup.
• Pelted Wheat & Yogurt Soup - (Armenia) an unusual, but quite popular hot or cold soup.[mv0]
• Red Lentil & Apricot Soup - (Armenia) soups with fruit are popular in the region.[v0]
• Red Lentil & Bulgur Soup - (Turkey) a very popular soup in Turkey, easy to make.[mv2]
• Red Lentil & Mint Soup - (Turkey) delicious and elegant, but easy to make.[mv2]
• Red Lentil & Wheat Soup - (Turkey -Kurdish a different take on a popular soup.[v2]
• Wheat & Grape Molasses Soup - (Turkey) A substantial soup, slightly sweet, distinctly spiced.[v0]

    

Side Dishes

• Green Beans with Yogurt - (Georgia) a popular side dish with plenty of fresh herbs.[ov0]
• Pilaf with Chick Peas and Lentils - (Turkey) a side dish for any meat or a vegetarian main.[v]
• Rice & Vermicelli Pilaf - (Armenia) the basic Armenian pilaf - very easy.[mv]

    

Main Dishes

• Beef Stew, Georgian - (Georgia) popular all over the former Soviet Union.
• Beef Stew, Sour - (Georgia) amazing flavor, with relatively little beef.[1]
• Bulgur, Turkish - (Turkey) easy and always well received. [v3]
• Chicken with Cabbage - (Turkey) delicious, and very easy to make.[1]
• Chicken with Potatoes - (Turkey) a main dish with a light, fresh taste.[1]
• Chicken Stew with Herbs - (Georgia) outstandingly flavorful for dinner or party.[1+]
• Chicken Stew with Wine - (Georgia) a meaty stew with light tangy sauce.[0]
• Lamb & Apricot Stew - (Armenia) very flavorful, easy and reheats well.
• Lamb Leg with Herbs - (Turkey) moist tender and delicious, with sauce.
• Lamb Stew with Potatoes - (Azerbaijan) a hearty, flavorful stew of Lamb or Mutton.[0]
• Lamb & Vegies with Lemon Sauce - (Turkey) a delicious stew with sauce. Works with beef too.[0]
• Melon Dolma - (Armenia) stuffed with beef and rice - aromatic and excellent![0]
• Pilaf with Chicken and Green Beans - (Turkey) a delicious pilaf suitable for a ligh dinner.[0]
• Spinach Stems with Wheat - (Turkey) a delicious use for the often discarded stems.[v1]
• Türlü - (Turkey) an outstanding vegetable stew, also adopted by Sephardic Jews.[v0]

    

Basics & Ingredients

• Ajika - Hot Pepper Sauce - (Georgia) an essential condiment, sauce, spread, and ingredient.[v3]
• Cilantro Sauce - (Georgia) amazingly delicious, for meats, vegetables, salads.[v2]
• Khmeli Suneli - (Georgia) a dry herb/spice mix essential to regional cuisine.[v1]
• Lamb Stock - (Turkey) a basic stock for Turkish, Armenian and Near Eastern dishes.
• Sour Plum Extract - (Turkey) a souring agent used in soups, dolma, etc.[v0]
• Tkemali - Sour Plum Sauce - (Georgia) an essential condiment and ingredient of many uses.[v2]

VIDEO: Zu Tisch in Armenien via @ARTEde

ZU TISCH

Die armenische Küche ist von türkischen, arabischen und russischen Traditionen beeinflusst und gehört zu den ältesten in Transkaukasien. Die Zutaten stammen oft aus eigenem Anbau oder vom Markt. Ob Lammspieße oder Süßspeisen: Viele Gerichte werden in einem im Boden eingelassenen Lehmofen, dem sogenannten Tonir, zubereitet. In diesem Ofen wird außerdem das armenische Brot Lavash gebacken: Dazu werden hauchdünne Teigplatten an den heißen Steinwänden erhitzt. Als Beilage zum Hauptgericht stehen neben Bulgur stets auch wilde Kräuter wie Koriander, Petersilie und Minze in Schalen verteilt auf dem Tisch.

DIE REGION

Inmitten der Bergketten des Kleinen Kaukasus, zwischen der Türkei, Georgien, Iran und Aserbaidschan, liegt Armenien – ein Land, das sich zu 90 Prozent auf über 1.000 Metern Höhe erstreckt. Erst seit 21 Jahren ist das Land unabhängig, bis 1991 gehörte es zur Sowjetunion. Der Staat ist so groß wie Belgien, aber nur dünn besiedelt: So lebt von ins-gesamt drei Millionen Eiwohnern circa eine Million allein in der Hauptstadt Jerewan.

Die Geschichte des Landes ist von großen Emigrationswellen gezeichnet, die politischen Konflikten geschuldet sind und zu einer immensen Diaspora geführt haben: Sechs Millionen Armenier leben außerhalb ihres Heimatlandes, die meisten sind nach Russland und in die USA ausgewandert. Die Überweisungen größerer Geldbeträge von im Ausland lebenden Armeniern an ihre Verwandten beeinflussen sogar das Bruttoinlandsprodukt des Landes.

TYPISCH ARMENIEN

Armenien gilt als das älteste christliche Land der Welt: Hier wurde im Jahr 301 das Christentum zur Staatsreligion erklärt. Die erste Staatskirche, heute UNESCO-Weltkulturerbe, steht in Etschmiadsin. Inzwischen sind Staat und Religion getrennt, jedoch ist die Armenische Apostolische Kirche die „nationale Kirche Armeniens“ – ihr gehören 93 Prozent der Bevölkerung an.

Das Land hat eines der ältesten Weinanbaugebiete der Welt zu bieten: Schon vor 2.500 Jahren wurde hier Wein kultiviert, seit 150 Jahren zudem Weinbrand destilliert, den die Armenier als Cognac bezeichnen – in der EU ist der Begriff den Franzosen vorbehalten. Der Kaukasus-Weinbrand ist bei Kennern sehr beliebt, zu ihnen gehörte auch Churchill.

DAS REZEPT

Gata
Armenischer Butterkuchen

Teig: 1 EL Trockenhefe, 1 Tasse Schlagsahne, 1 Tasse Butter, 1 Ei, 1 EL Öl, 1 EL Essig, 3 Tassen Mehl; Füllung: 1 Tasse Butter, 2 Tassen Mehl, 1 Tasse Zucker, 3 Pck. Vanillezucker; Glasur: 2 Eigelb

Teig: Hefe mit der Sahne mischen. 10 Min. ruhen lassen. Zerlassene Butter, Ei, Öl und Essig hineinrühren. Mehl zufügen. Teig kneten, mind. 1 Stunde kalt stellen. Füllung: Zerlassene Butter, Mehl, Zucker und Vanillezucker mischen. Ofen auf 180 Grad vorheizen. Teig ausrollen, Füllung darauf verteilen und verschließen, erneut ca. 2 cm dick ausrollen. Mit Ei bestreichen und 30 Min. backen. Bari achordschak!


Link: www.arte.tv/zu tisch in armenien

TASTING GEORGIA: A food and wine journey in the Caucasus. Text and photographs by Carla Capalbo, @gastrogypsy with 70 recipes

Tasting Georgia is the first food, wine and travel book about this wonderful country in the Caucasus Mountains. It includes 70 easy and delicious recipes and lots of beautiful photographs of people, places and food!

See the pages of the book on issuu.

If you would like to buy a book and have me write a personal dedication and sign it for you, order it through this site and I’ll send it out myself. The book is also available from good bookshops, including: Amazon + Book Depository + Foyles + Waterstones + Wordery

About the site: Tasting Georgia

A lot of exciting things are happening in Georgia today as the country celebrates 26 years of independence. Many more foreign visitors are coming to Georgia in search of the best wines, restaurants and experiences. My book, TASTING GEORGIA, was written to help those travellers learn about Georgia’s rich food and wine culture, and find the best places to go (and the most delicious dishes to cook at home).

This site is designed as an extension of TASTING GEORGIA. It enables me to continue writing about Georgia – everything from new places I’ve visited to subjects I couldn’t cover in the book. I hope it will also become a hub for those wanting to plan trips to visit rural winemakers and restaurants about which, all too often, little concrete information is currently available. (Most Georgian family businesses are on facebook; few have sites of their own, fewer still are in English.)

My directory of wineries and restaurants, when it’s finished, will provide as much information as possible about how to contact these businesses, and what they offer. All in one easy-to-access location with links to their online presences.

About the author Carla Capalbo

To write my latest book, I travelled all over Georgia – the magnificent country situated in the Caucasus Mountains – talking to food and wine producers and gathering recipes. If my starting point was the ancient Georgian tradition of making wines in large clay qvevri, I soon became fascinated too with Georgian food, music and culture.

I’ve written 14 other books – including many about Italian food and wine – and I’m also a photographer. My books and pictures have won numerous awards, including the André Simon Memorial Best Wine Book Award for Collio: Fine wines and foods from Italy’s North-east. For more information about me and my work, go to: www.carlacapalbo.com.


www.tastinggeorgia.com

REZEPTE: Georgische Gerichte von Tamar Dugladze (letuscook.de)

(letuscook.de) Tamar Dugladze ist Neurowissenschaftlerin von Beruf, arbeitet an der Charité Berlin, aber was hier interessieren soll ... Sie ist begeisterte Hobbyköchin. Ihre zweisprachige deutsch-georgische kulinarische Webseite ist zwar noch jung, aber die Fans der Kaukasischen Küche werden wohl auch in Zukunft auf den Geschmack kommen. 

Die Rezepte sind schrittweise beschrieben und mit dazugehörigen Fotos unterstützt. Der größte Teil der Webseite besteht aus traditionellen georgischen Gerichten. Mit Tamar Dugladzes Rezepten  werden sie georgische Gerichte ganz einfach nachkochen können. 


Tamar Dugladze möchte Sie gerne dazu auffordern Ihre Rezepte und Bilder zu schicken. Sie hofft,  dass so mit  Hilfe von www.letuscook.de  oder www.facebook.com/Letuscook.de  ein interessanter Informations- und Meinungsaustausch zwischen den beiden „Sprachseiten“  zu Stande kommt.

Hier sind ihre Links:
www.letuscook.de
oder bei Facebook: www.facebook.com/Letuscook.de

RECIPES: Georgian Eggplant Rolls with Walnut-Garlic Filling. By Jenny Holm

(huffingtonpost.com) I first tasted Georgian food as an exchange student in Moscow. My host mother Masha introduced me to it on nights her boyfriend Igor wasn't home, since he couldn't abide the garlic that permeates nearly every Georgian dish. This was one of my favorites, the tender fried eggplant forming a finger-friendly pocket around its pungent filling, nutty and creamy and herbal in a way I'd never experienced before.

Five years later, when I took a job teaching English in Georgia largely in order to cook and eat this food every day, my Georgian host mother Shushana taught me her recipe for this dish, on which my own is based. (For instance, I have omitted the ground marigold petals that add color to many Georgian dishes, since they are all but impossible to find in the US.) She would make it for dinners when guests were expected, placing a platter of filled pockets on the table along with slices of thin, cheese-filled khachapuri pie, sweet peppers stuffed with rice and ground beef and herbs, simple salads of cucumbers and tomatoes so red and ripe they made my tastebuds stand on end, and plastic jugs of homemade wine. eorgians make this dish with "Italian" eggplants, which are smaller than the elephantine specimens found in most American grocery stores. Either will work for this recipe, but it's easier to cut, fry and eat the narrower version, which are often available at farmers' markets. Ground fenugreek, which traveled along the ancient Eurasian trade routes from India to Georgia, imparts a slightly tart, nutty flavor and is worth seeking out. It can be purchased in small quantities from stores that sell bulk spices, or online at Penzey's.

Georgian Eggplant Rolls with Walnut-Garlic Filling (Badrijani Nigvzit)

Serves 6-8 as an appetizer

3 medium Italian eggplants (1.5-2 inches in diameter) or 1 large globe eggplant

Neutral-tasting vegetable oil (canola, sunflower or grapeseed) for frying

1 cup chopped walnuts

2 cloves garlic, peeled

6 Tbsp. water

½ tsp. red wine vinegar

1 tsp. ground coriander

¼ tsp. kosher salt

½ tsp. ground fenugreek (optional)

Dash cayenne pepper (optional)

Fresh cilantro, flat-leaf parsley, and/or pomegranate seeds as garnish (optional)

1. Wash and cut the tops off the eggplants. Do not peel. Cut lengthwise into ¼ in.-thick slices. If using large globe eggplants, cut slices in half lengthwise to form 2 in.-wide strips. Sprinkle the slices generously with salt and let stand at least 30 minutes, then rinse in a colander, pressing out any bitter juice. Pat dry.

2. Heat a thin layer of oil in a skillet over medium heat. Brown eggplant slices on both sides, working in batches so as not to crowd the pan and adding oil if they start to char or stick. When both sides have turned a deep golden brown, remove fried slices to a plate lined with paper towels. Continue until all slices are fried and set them aside to cool.

3. In a food processor, grind walnuts to the consistency of coarse sand. Empty them into a medium bowl. Grind garlic in the food processor with 6 Tbsp. water until a white liquid forms. Add to ground walnuts and stir to combine. Add red wine vinegar, coriander, fenugreek, cayenne, and salt to garlic-walnut paste, stir to combine. Adjust seasoning to taste. (This filling will keep in the refrigerator for 3-4 days or in the freezer for up to a year.)

4. Spread a generous layer of filling on one side of each eggplant strip. For longer strips (from the center of the eggplant), fold in half crosswise (enclosing the filling) and then in half again to form a square pocket. For shorter strips, fold the top and bottom ends in toward the middle, layering one end on top of the other. Arrange the pockets on a platter and sprinkle them with fresh cilantro, flat-leaf parsley or pomegranate seeds (if desired) to serve.

Follow Jenny Holm on Twitter: www.twitter.com/eatwithpleasure

REZEPT: Georgischer Rote Bete - Salat mit Walnüssen und Backpflaumen (chefkoch.de)

(chefkoch.de) Super zu gegrilltem Fleisch und Fisch, aber auch zu Braten.

Für 5 Personen:

* 500 g Rote Bete, gekocht

* 1 Handvoll Backpflaumen, getrocknet, ungeschwefelt, möglichst Bioqualität, ca 150 g

* 1 Handvoll Walnüsse, möglischt Bioqualität, ca 150 g

* 3 Zehe/n Knoblauch, nach Geschmack auch mehr

* 5 TL Mayonnaise, am besten selbst gemachte; besser mit Schmand!!

* Salz und Pfeffer, aus der Mühle

Gekochte Rote Bete in eine ausreichend großen Schüssel grob raspeln. Trockenpflaumen und Walnusskerne hacken und dazugeben, Knoblauch möglichst fein schneiden oder pressen und mit guter Salatmayonnaise dazu geben, gut vermengen und mit Salz und Pfeffer würzen.

Für 2-3 Stunden, besser über Nacht kühl stellen, eventuell nachwürzen.

Die ideale Sommerbeilage zu gegrilltem Fleisch und Fisch, aber auch im Winter zu Braten u.ä.

Tipp: Die Rote Bete frisch beim Gemüsehändler kaufen und selber kochen (je nach Größe zwischen 1/2 und 2 Stunden Kochdauer). Dabei auf keinen Fall mit einem Messer einstechen, da sie sonst ausblutet. Mit einem Löffel testen, ob sie leicht nachgibt, dann ist sie gar. Abkühlen lassen und Schale abziehen. Der Saft färbt sehr stark, also entweder mit Handschuhen schälen oder später mit Zitronensaft die Hände waschen.

Rote Bete fertig gegart und vakuumiert kaufen.

Arbeitszeit: ca. 10 Min.

Ruhezeit: ca. 3 Std.

Schwierigkeitsgrad: simpel

Weitere Rezepte:  
Georgisches Rote - Bete - Carpaccio
Käse-Blätterteigpastete aus Georgien 
Hähnchen Tabaka 
Cielitos Pchala 
Georgisches Käsebrot 
Mit Walnüssen gefüllte Karotten  

PODCAST: Chinkali. Georgische Nudeltaschen. Von Irma Britze-Shiolashvili (funkhauseuropa.de)

(funkhauseuropa.de) Hackfleisch, Zwiebeln, Mehl, schwarzer Pfeffer, Salz und Koriander: das sind die Zutaten für Chinkali. Diese Spezialität aus der Küche Georgiens ist vergleichbar mit schwäbischen Maultauschen oder italienischen Ravioli. Jedoch sind Chinkali viel größer. Das Gericht stammt ursprünglich aus dem georgischen Hochgebirge. Die Städte Duscheti, Pasanauri und Mzcheta sind für eine besondere Qualität der Chinkali bekannt.

Beitrag von Irma Britze-Shiolashvili (Audio)

(12.06.12), 3'03

Chinkali+++ Zutaten

Für die Füllung:

750 g Lammhack oder gemischtes Schweine- und Rinderhack

Salz

Schwarzer Pfeffer

3 große Zwiebeln, sehr fein gehackt

1 Bund Koriander, fein gehackt

Für den Teig:

650 Mehl

ca. 150 ml Lauwarmes Salzwasser

Zubereitung

Das Hackflesich mit Salz, Pfeffer, Zwiebeln, Koriander und dem lauwarmem Wasser verkneten.

Aus Mehl und Salzwasser einen glatten Teig zubereiten, dünn ausrollen und Kreise mit einem Glas ausstechen.

Die Kreise nochmal ausrollen, so dass die Ränder dünner und die Flächen größer werden, dann einen Esslöffel gewürztes Hackfleisch in die Mitte von jedem Kreis geben. Die Teigränder in der Mitte über der Füllung zusammenraffen und vorsichtig miteinander verkneten; so dass ein kleines Päckchen entsteht.

Die Chinkali in einen großen Topf mit kochendem, wenig gesalzenem Wasser geben und leicht sieden lassen, dabei ab und zu mit einem Holzlöffel im Wasser bewegen. Wenn die Chinkali an der Oberfläche schwimmen, noch ca. 10 Minuten weitersieden lassen. Dann mit einem Schaumlöffel aus dem Wasser heben, mit schwarzem Pfeffer bestreuen und heiß servieren.

(Irma Britze-Shiolashvili)

WEB: Index für Gewürze und Kräuter auf Georgisch (Kartuli) (uni-graz.at)

Quelle: uni-graz.at/spice_kartvelian

ა   ბ   დ   ვ   ზ   თ 
ი   კ   ლ   მ   ნ   ო   
პ   რ   ს   ტ   უ   ფ    
ქ   ღ   ყ   შ   ჩ   ც   
ძ   წ   ხ   ჯ   

— ა —
(აბზინდა)	(abzinda)	(Beifuß)	(ka)
ალისარჩული	alisarç̌uli	Färbersaflor	(ka)
ანისული	anisuli	Anis	(ka)
— ბ —
ბადიანი	badiani	Sternanis	(ka)
ბაჰარი	bahari	Piment	(ka)
ბროწეული	broc̣euli	Granatapfel	(ka)
ბულგარული	bulgaruli	Paprika	(ka)
— დ —
დარიჩინი	dariç̌ini	Ceylonesischer Zimt	(ka)
დაფნა	daṕna	Lorbeer	(ka)
დაფნის ხე	daṕnis ḫe	Lorbeer	(ka)
დუშისტი	dušisṭi	Piment	(ka)
— ვ —
ვანილი	vanili	Vanille	(ka)
ვარდი	vardi	Damaszener Rose	(ka)
— ზ —
ზაფრანა	zaṕrana	Färbersaflor	(ka)
ზაფრანა	zaṕrana	Safran	(ka)
ზეთის	zet́is	Olive	(ka)
ზეთისხილი	zet́isḫili	Olive	(ka)
— თ —
თეთრი პერიცა	t́et́ri p̣eriça	Pfeffer	(ka)
თეთრი პილპილი	t́et́ri p̣ilp̣ili	Pfeffer	(ka)
— ი —
ილი	ili	Cardamom	(ka)
— კ —
კამა	ḳama	Fenchel	(ka)
კამა	ḳama	Dill	(ka)
კვლიავი	ḳvliavi	Kreuzkümmel	(ka)
კოჭა	ḳoč̣a	Ingwer	(ka)
— ლ —
ლავანდა	lavanda	Lavendel	(ka)
ლიმონი	limoni	Zitrone	(ka)
— მ —
მაიორანი	maiorana	Majoran	(ka)
მაკიდონელი	maḳidoneli	Petersilie	(ka)
მამულა	mamula	Beifuß	(ka)
მანგო	mango	Mango	(ka)
მდოგვი	mdogvi	Schwarzer Senf	(ka)
მირტი	mirṭi	Myrte	(ka)
მიხაკი	miḫaḳi	Gewürznelke	(ka)
მუსკატის კაკალი	musḳaṭis ḳaḳali	Muskat	(ka)
მწვანილი	mc̣vanili	Petersilie	(ka)
— ნ —
ნარინჯის	narinǰis	Orange	(ka)
ნახტომი	naḫṭomi	Kaper	(ka)
ნიახური	niaḫuri	Sellerie	(ka)
ნიორი	niori	Knoblauch	(ka)
ნუში	nuši	Mandel	(ka)
— ო —
ოკროპი	oḳrop̣i	Dill	(ka)
ომბალო	ombalo	Pfefferminze	(ka)
ორეგანოა	oreganoa	Oregano	(ka)
ოხრახუში	oḫraḫuši	Petersilie	(ka)
— პ —
პერიცა	p̣eriça	Pfeffer	(ka)
პეტრუშკა	p̣eṭrušḳa	Petersilie	(ka)
პილპილი	p̣ilp̣ili	Pfeffer	(ka)
პირშუშხა	p̣iršušḫa	Meerrettich, Kren	(ka)
პიტნა	p̣iṭna	Pfefferminze	(ka)
— რ —
რეხანი	reḫani	Basilikum	(ka)
რეჰანი	rehani	Basilikum	(ka)
როზმარინი	rozmarini	Rosmarin	(ka)
— ს —
სალბი	salbi	Salbei	(ka)
სოლინჯი	solinǰi	Bockshornklee	(ka)
სუმახი	sumaḫi	Sumach	(ka)
— ტ —
ტარხუნა	ṭarḫuna	Estragon	(ka)
ტეგანი	ṭigani	Weinraute	(ka)
ტმინი	ṭmini	Kümmel	(ka)
— უ —
ურცი	urçi	Thymian	(ka)
უცხო სუნელი	uçḫo suneli	Schabziegerklee	(ka)
— ფ —
ფორთოხალი	ṕort́oḫali	Orange	(ka)
— ქ —
ქინძი	ḱinji	Koriander	(ka)
ქონდარი	ḱondari	Bohnenkraut	(ka)
ქონდარი	ḱondari	Thymian	(ka)
ქოქოსი	ḱoḱosi	Kokos	(ka)
ქუნჯუთი	ḱunjut́i	Sesam	(ka)
— ღ —
ღვია	ġvia	Wacholder	(ka)
— ყ —
ყაყაჩო	q̣aq̣aç̌o	Mohn	(ka)
ყაყაჩოს თესლი	q̣aq̣aç̌os t́esli	Mohn	(ka)
ყვითელი ყვავილი	q̣vit́eli q̣vavili	Färbersaflor	(ka)
— შ —
შავი პერიცა	šavi p̣eriça	Pfeffer	(ka)
შავი პილპილი	šavi p̣ilp̣ili	Pfeffer	(ka)
შაფრანი	šaṕrani	Färbersaflor	(ka)
შაშკვლავი	šašḳvlavi	Basilikum	(ka)
შირბახტი	širbaḫṭi	Sesam	(ka)
— ჩ —
ჩამანი	ç̌amani	Bockshornklee	(ka)
— ც —
ცერეცო	çereço	Dill	(ka)
— ძ —
ძირა	jira	Kreuzkümmel	(ka)
— წ —
წითელი წიწაკა	c̣it́eli c̣ic̣aḳa	Chili	(ka)
წიწაკა	c̣ic̣aḳa	Chili	(ka)
წიწმატი	c̣ic̣maṭi	Kresse	(ka)
— ხ —
ხახვი	ḫaḫvi	Zwiebel & Schalotte	(ka)
ხოშხოში	ḫošḫoši	Mohn	(ka)
ხოხნოტა	ḫoḫnaṭa	Meerrettich, Kren	(ka)
ხტომა	ḫṭoma	Kaper	(ka)
— ჯ —
ჯავზი	ǰavzi	Muskat	(ka)
ჯანჯაფილი	ǰanǰaṕili	Ingwer	(ka)
ჯაოზი	ǰaozi	Muskat	(ka)
ჯაშკვლავი	ǰašḳvlavi	Basilikum	(ka)