If Food Be The Heart Of Love, Eat Up
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Cover the table with the cloth lay the cutlery glasses knives forks spoons and get ready to eat together. In the tapestry of our lives, one thread weaves us together; family. The best family time is usually gathered around the table sharing food. Georgian Chef Tekuna Gachechiladze shares with us a few of his favourite family dishes, ones that allow for a gathering of loved ones where laughter and life come together. Find out more in If Food Be The Heart Of Love, Eat Up
The dining space in every home is the life bloody of the space. It’s that simple time when we come together and feed both our tummies and our souls.
Often referred to as the “Italy of Eastern Europe,” Georgia, a culinary and wine-rich wonderland in the Caucuses, is home to more than 500 varieties of indigenous grapes with the Kakheti region producing more than 80 regional varieties. In Georgia, you can find amber and orange wines created with Saperavi and Rkatsiteli grapes, which over recent years, have appeared on menus of just about every posh wine bar and even restaurants in gastronomic meccas like London, New York and Paris. If Georgia has emerged as one of the most exciting and surprising wine destinations in the world, Kakhetian wine is a big reason why.
Chef Tekuna Gachechiladze is the founder of Café Littera, one of Tbilisi’s dining institutions located in a picturesque garden in a 19th-century residence and “poet’s house”, which is also included in the coveted World’s 50 Best Discovery list.
Chef Tekuna’s cuisine can be described as “Georgian Nouveau,” with hyperlocal dishes changing according to seasons, including filet mignon with wild mushrooms, or sea bass with spinach and soy-ginger redaction as examples. As a female chef in a male-dominated industry, Chef Tekuna is a true ambassador for Georgia and has played a major role in continuously bringing the international spotlight to the country as a mecca for food and wine.
Chef Tekuna has outlined some of her favourite wineries, rustic restaurants and secret locations for any traveller wishing to experience Georgian cuisine and wine straight from the source. Here she shares a few personal family recipes she has explored.
Tekuna Gachechiladze says
‘Imagine a dish so diverse that every bite tells a story—a journey through the vibrant landscapes of Georgia, where various veggies meet the nutty richness of walnuts and the taste of fresh coriander. Pkhali is a staple of Georgian supras (feasts), loved for its simplicity and versatility. The true magic lies in its walnut base, a silky paste enriched with garlic, greens, and spices, which transforms vegetables into something extraordinary. These dishes are vibrant enough to steal the show at any dinner party but also pair perfectly with warm bread or a glass of fine Georgian wine.
In Georgian households, preparing pkhali is a communal act, a chance to gather, share stories, and celebrate life. Each ingredient speaks of Georgia’s beautiful landscapes and centuries-old techniques passed down through generations. Set them on a plate, bring out some warmed-up bread, and let your guests dive into Georgia’s culinary wonders. It’s vibrant. It’s hearty. It’s unforgettable‘.
Assorted Dips: Pkhali Trio
Spinach Pkhali:
Ingredients:
• 1.5 kg fresh spinach • 200 g walnuts • 10 garlic cloves • 200 g fresh coriander leaves • 1 tsp dried coriander • ½ tsp chili flakes • 50 ml white wine vinegar • Salt, to taste • Pomegranate seeds and microgreens, for garnish.
Bring a pot of salted water to a boil and cook the spinach just until tender—it’s important not to overdo it. Drain it well and press out any excess moisture; this step ensures a smooth texture later. In a blender, combine walnuts, garlic, fresh and dried coriander, chilli flakes, and a splash of white wine vinegar.
Blend until the mixture becomes a cohesive paste. Add the spinach and blend again until smooth. Taste and adjust the salt if needed. To serve, I like to top it with a scattering of pomegranate seeds and a few micro-greens—simple but striking.
Pumpkin Pkhali: Ingredients:
• 1.5 kg pumpkin • 200 g walnuts • 10 garlic cloves • ½ tsp chilli flakes (or more, if you like it fiery) • 1 tsp salt • 1 tsp paprika • 1 tsp dried coriander • Roasted pumpkin seeds and micro-greens, for garnish.
Preheat the oven to 180°C. Slice the pumpkin, remove the seeds, and arrange it on a baking sheet. Roast for about 60 minutes or until it’s tender. Once cooled, scoop out the soft flesh. In a blender, combine walnuts, garlic, chilli flakes, salt, and dried coriander. Blend until it forms a fragrant, textured paste.
Add the roasted pumpkin to the blender and process until the mixture is velvety smooth. Adjust the seasoning if needed. Transfer to a serving dish and top with a handful of fresh micro-greens and roasted pumpkin seeds for garnish.
Beetroot Pkhali: Ingredients:
• 1 kg beetroot • 1 kg beetroot greens • 300 g walnuts • 10 garlic cloves • 200 g fresh coriander leaves • Chili flakes, to taste • Sea salt, to taste • 1 tsp dried coriander • Pomegranate seeds and microgreens, for garnish
Again, preheat the oven to 180°C. Wrap the beets in foil and roast them until tender, about 60 minutes or until tender. Let them cool, then peel and grate them. Quickly blanch the beet greens in boiling water until tender. Drain and squeeze out any excess moisture to keep the texture just right. The next to step is to combine walnuts, garlic, fresh coriander, chilli flakes, and salt in a blender.
Add the grated beets and blanched greens, then blend until the mixture is smooth. Spoon the dip into a serving bowl and finish with a sprinkle of pomegranate seeds and fresh micro-greens for garnish.
Grape Leaf Dolma with Minted Yogurt Foam
‘Dolma is as much about tradition as it is about flavour. Its origins are rooted in the culinary heritage of the Mediterranean, the Caucasus and the Middle East. In Georgia, grape leaf dolma is a celebration of the seasons—when grapevines flourish, and the leaves are young and tender, they are harvested and preserved to be used year-round. Grape leaves act as the perfect wrapper, locking in the juices of the savoury filling. Traditionally, dolmais often prepared in large quantities for feasts and family gatherings.
While the classic preparation remains unchanged, my recipe adds a fresh perspective with the addition of minted yoghurt foam. These additions bring a modern taste to a very traditional dish, balancing the earthy, rich flavours of the filling with light, herbaceous notes and a silky sauce’.
Ingredients: • 500g minced meat (70% Beef, 30% Pork) • 200g red onion, finely chopped • 50g fresh mint, finely chopped • 50g green onion, finely chopped • 20 vine leaves, blanched (adjust as needed for wrapping) • Salt and black pepper to taste • 100g butter • 100g vegetable oil • 200ml demi-glace sauce, prepared • 500g Greek yoghurt • 100g coriander leaves • 100g mint leaves • 100g green onions • Black pepper and sea salt to taste • 1g Xanthan gum.
Start by mixing minced meat, red onion, fresh mint, green onion, salt, pepper and add demi-glace sauce, mix well. Set aside while you prep the grape leaves. A quick dip in boiled water is all it takes to soften the grape leaves, making them pliable for wrapping. Once blanched, lay them flat on a clean kitchen towel to dry. Lay a grape leaf flat, shiny side down. Place a small spoonful (about 25g) of the filling at the base of the leaf. Fold the sides over the filling, then roll tightly, like a small cigar. Repeat with the remaining leaves and filling.
Preheat the pan, add butter and vegetable oil, fry the rolled dolmas 3-4 minutes on both sides and finish it in the oven for 8 minutes. For the foam, blend all the ingredients together, strain it add it to the siphon and charge it with two cartridges.
Fried Artichokes with Walnut Sauce (image on left)
‘Fried artichokes with walnut sauce is a dish that combines Mediterranean simplicity with Georgian boldness. Artichokes have long been loved in Mediterranean cuisine for their tender, slightly nutty flavour and crisp texture when fried. Meanwhile, walnuts are a cornerstone of Georgian cuisine, forming the foundation for many iconic sauces like Bazhe and Pkhali. In this recipe, the two come together in a unique blend. The crispness of fried artichokes contrasts beautifully with the creamy and spicy walnut sauce. It’s a dish that embraces flavours from two culinary worlds’.
Ingredients: • 400g artichoke wholes marinated in oil • 200g walnuts • 50ml white wine vinegar • 200g corn starch • 20g garlic • 10g red curry paste • 1g dry coriander • 1g dry marigold • Sea slat and red chili to taste • 1g edible yellow flowers (for garnish)
In a blender, combine the walnuts, garlic, red curry paste, salt, white wine vinegar, dry coriander and marigold. Slowly, adjust the water gradually to achieve creamy sauce consistency. Heat oil in a skillet pan over medium-high heat. Drain the whole artichokes and cut in half, then dip them in corn starch.
Fry them until they are golden brown and crispy on the outside. Remove them from the oil and let them drain on paper towels to absorb any excess oil. Arrange the fried artichokes on a serving plate. Dazzle the walnut sauce over them. Garnish with edible yellow flowers for a beautiful finishing touch.
The sharing not just of food but family recipes takes the gourmet experience up a notch; knowing that the food you are eating has been eaten by many before you and you are keeping these dishes alive to pass on.
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