A culinary journey through the country of Georgia, told through essays, cultural commentary, breathtaking photography, and more than 75 showstopping recipes.

Georgia is a transportive, mouthwatering journey into Georgian cuisine, brought to life through evocative photography shot on location. Situated at the crossroads of Europe and Asia along the Silk Road, the Caucasus nation fascinates food lovers with its fusion of Eastern and Western flavours, techniques, and traditions, all while maintaining an identity entirely its own.

On a single table, you might find khinkali, or soup dumplings, served alongside a Mediterranean inspired tomato and cucumber salad and clay oven breads reminiscent of naan. Georgia features familiar favourites like khachapuri, kharcho, and tolmas, as well as lesser known regional delights like kalia, a pomegranate chicken stew. No Georgian feast would be complete without dessert, including gozinaki, caramelized honey walnut squares, and shakarlama, almond butter cookies scented with cardamom.

Georgia is an invitation to explore the landscapes and culinary traditions of a vibrant, deeply rooted culture.

• On location photography from Georgia: Breathtaking imagery transports readers to one of the world’s most visually stunning and culinarily rich countries.

• Your passport to the next big food destination: Georgia is capturing the attention of chefs and food lovers worldwide, and this cookbook is the definitive guide to its cuisine.

• Written by a celebrated Tbilisi chef and an acclaimed travel writer: Authentic recipes and cultural storytelling from authors who have spent decades eating, studying, and championing Georgian cuisine.

Georgia: The Cookbook Copyright © 2026 by Meriko Gubeladze and Benjamin Kemper is available at Amazon.com, Amazon.co.uk and Indigo.ca.  

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Georgian Baklava (Pakhlava)

These glistening, honey-soaked diamonds combine flaky yogurt pastry, toasted walnuts, and a cinnamon-spiced meringue that’s addictively crunchy at the edges. Unlike its exacting Turkish and Levantine counterparts, Georgian pakhlava has just three layers of dough that fit snugly into a standard casserole dish. The finished confections have a gorgeous triple-decker cross section and keep and travel well. If you like raisins, fold 1 cup (150 g) into the meringue along with the walnuts.

Serves 12 to 16

Active time 50 minutes

Total time 4 hours

FOR THE DOUGH

3 cups (390 g) all-purpose flour, plus more for dusting

1 teaspoon kosher salt

½ teaspoon baking soda

14 tablespoons (200 g) cold unsalted European-style butter, cubed, plus more for greasing

¾ cup (180 g) plain full-fat yogurt

3 large egg yolks, divided

FOR THE MERINGUE

3 large egg whites

1 cup (200 g) sugar

2 teaspoons vanilla extract

1 teaspoon ground cardamom

1 teaspoon ground cinnamon

½ teaspoon kosher salt

2¼ cups (225 g) walnuts, toasted and finely chopped, plus about 20 walnut halves

FOR THE GLAZE

½ cup (170 g) honey

¼ cup (60 ml) water

1 tablespoon fresh lemon juice

1. Make the dough: In a food processor, pulse the flour, salt, and baking soda to combine. Scatter with the butter and process until no longer powdery and pea-size clumps form, 5 to 10 seconds. Add the yogurt and two of the yolks and pulse until a soft, shaggy dough forms and no powdery bits remain, about 6 pulses. (Alternatively, work the butter into the flour mixture in a large bowl using your fingers or a pastry blender before adding the yogurt and yolks.)
2. Turn the dough out onto a floured surface and pat to flatten into a rough 9-inch (23 cm) square. Fold the dough in thirds like a letter, then pat it together and repeat, folding in the left and right sides so you have a rough square again. Wrap in plastic and refrigerate for 1 hour (or up to 2 days).
3. Meanwhile, make the meringue: Using a stand or handheld mixer, beat the egg whites until frothy. Add the sugar, vanilla, cardamom, cinnamon, and salt and beat until thick and glossy but not stiff. (When you pull out the whisk, the meringue should slowly ribbon back into the bowl.) Using a silicone spatula, gently fold in the walnuts.
4. Butter a 9-by-13-inch (23 by 33 cm) baking pan and line it with two layers of parchment, leaving a generous overhang on two sides. Divide the dough into thirds, with each piece weighing about 9¼ ounces (265 g). Roll out one piece until it’s large enough to cover the bottom of the pan. (If the dough is too firm to roll, set it aside for 10 minutes, then proceed.) Lift it into the pan, then press it into the corners and trim any excess dough climbing up the sides so it lays flat. Cover with half of the meringue mixture and spread to the edges. Roll out the second piece of dough and lay it on top of the meringue, trimming to fit. Cover with the rest of the meringue, then roll out the third piece of dough, lay it on top, and trim to fit. Refrigerate for 30 minutes.
5. Position a rack in the center of the oven and preheat to 350°F (170°C). Using a sharp knife with a pointed tip, cut the pakhlava lengthwise into four even strips (a ruler is helpful), wiping the blade and rotating the pan as necessary to complete the cuts and ensuring the cuts go through all the layers. Then cut at even intervals on the diagonal to create elongated diamonds. Using a pastry brush, paint with the remaining yolk. Place one walnut half in the center of each diamond, pressing gently to adhere.
6. Bake, rotating the pan after 20 minutes, until puffed, golden brown, and the meringue has hardened, 40 to 50 minutes. (Check after 30 minutes; if the top is browning too quickly, cover loosely with foil.) Remove the pan from the oven and slice down the cut lines to separate the diamonds. Continue baking until the pieces in the center are fully cooked, about 14 minutes more.
7. Meanwhile, make the glaze: In a small pot, bring the honey, water, and lemon juice to a boil. Remove from the heat.
8. While the pakhlava is hot, use a pastry brush to paint the top with the glaze, then pour any remaining glaze evenly over the top. Cool completely in the pan, then lift the overhanging parchment and transfer the pakhlava to a cutting board. Cut along the lines into pieces. (In an airtight container at room temperature, the pakhlava will keep for up to 5 days.)

Recipe published with permission from Hardie Grant.