The Georgian Feast

posted 2 Jun 2015, 16:32 by Parkholme Supperclub   [ updated 11 Sep 2017, 13:05 ]

30th September 2017

A real live Georgian Feast
a real Georgian feast - you can barely see the table

Chanacki is one of my favourite dishes.  Meltingly tender lamb baked with aubergines, tomatoes, herbs and topped with potatoes, it’s rustic Caucasus cooking at its very best.  Georgian food is not well known in the West but is renown within the Soviet bloc for having the best food that the ex-Soviet Union had to offer (and champagne too – search out their wine it’s excellent).  Their feasts (supras) are legendary – the tables are so covered with dishes that there is barely room for plates to eat off, indeed it’s considered rude to have to pass anything as there should be so many dishes within easy reach.

Georgian culture has remained very distinct from that of the rest of the Soviet Union, keeping its own language, and to a great extent, so has its food. Georgian food is rich in aubergines, fresh herbs, walnuts and pomegranates. 

An unusual aspect of Georgian cuisine is that it uses both dill and coriander leaf in the cuisine, often in the same recipes. This to me exemplifies the location of Georgia - straddling North and South, in between Russia and Turkey. Dill is such a northern herb, and coriander leaf such a southern one. But Georgia also straddles Asia and Europe, being on the Silk Road, so you also see aspects similar to Middle Eastern cooking in the meze-style feasts, as well as northern-style dishes such as dumplings, and of course Russian influenced dishes.

Come and try a real Georgian Supra for yourself - you will not be able to see the table for food. Perhaps you can even pick a Tamada (toastmaster) from your fellow diners and drink in the Georgian style too! (In Georgia, you can ONLY drink when toasting something!)

Khachapuri - the ubiquitous traditional Georgian Cheese Bread 

Kartopili - Fried potatoes with Svaneti Salt 

Mtsvane Pamidori - Green tomatoes with carrots

Danduri - Steamed Purslane

Chicken Satsivi- Chicken in a Walnut sauce

Chanacki - Baked Lamb with aubergine and potatoes (vegetarian option available)

Chirbuli - Cauliflower with Eggs

Lobio - classic Georgian Beans cooked homestyle 

Red Beet Phkali - Beetroot with walnuts

Chicken and Lettuce Salad - With pomegranate seeds and cooked lettuce! (vegetarian option available)

Badrijiani - Aubergines stuffed with walnuts and pomegranate seeds

Beet and Bean Tkemali - With a plum sauce

Georgian Salad Made with cold pressed virgin sunflower oil

Dessert will be a scrumptious Georgian version of baklava, Phaklava - made with, you guessed it, walnuts, quite unlike its middle-eastern counterparts, and pomegranates

And, we promise you won't be able to see the tablecloth for the number of dishes on the table, in true Georgian fashion. You'll be begging us to stop... they did last time anyway!

Click here to see a map of Georgia

If you'd like to see more photos of Georgia, I have put an album on our Facebook page


Cost will be £45, of which £35 goes to MSF. Please email us with bookings on
info@parkholmesupperclub.co.uk as soon as possible, as we do get booked up quite quickly.

We will be teaching a cooking lesson with some of the recipes from this supperclub in October, please contact us for more details on info@parkholmesupperclub.co.uk 

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