The Chakapuli Recipe: A Georgian Stew

Chakapuli is a traditional Georgian stew belonging to the spring season as its ingredients, such as plum, become available then.

In this post, we will explore the recipe for making this delicious Georgian stew, along with tips you should consider while you want to cook.

What is the Chakapuli stew?

As mentioned above, Chakapuli is a stew that originated in Georgia, symbolizing the arrival of warmth and the spring season.

Chakapuli is commonly prepared from May to mid-summer, taking advantage of fresh cilantro, parsley, tarragon, and the not-yet-fully-ripened tkemali berries.

The dish is typically made with lamb or veal, simmered with fresh herbs, and a sour plum sauce called Tkemali. Lamb is the best meat for making this stew because of its tender texture.

How to make the Chakapuli Dish?

Here are Chakapuli’s ingredients and instructions for making this tasty dish:
Course: Main Course
Cuisine: Georgian


  • 2 pounds Lamb (with bones) cut into pieces
  • 2 cup Dry white wine
  • 150 grams Green plums
  • 1 Green onion
  • Tkemali (plum sauce) or lemon juice
  • 100 grams Or two bunches of Scallions roughly chopped
  • 100 grams Or two bunches of tarragon
  • 50 grams Or one bunch of Coriander
  • Two cloves Garlic minced
  • 50 grams Or one bunch of parsley
  • Salt and pepper to taste


  • Begin by washing the lamb or beef, and once they dry out, slice them into pieces.
  • Pour meat into a large pan, add white wine, and put the pan on low to medium heat for 15-20 minutes. In this step, you should stir the content with a wooden spoon frequently.
  • Now let's move on to herbs; strip their leaves from the stalk, chop herbs and onion, crush the garlic, and blend them.
  • When the wine in the pan is steamed and a low amount remains, you can add your chopped herbs and plums into the pan. Pour 1 liter water into the pan to make sure your content covers with it.
  • To make Chakapuli tastier, add Tkemali and salt to the ingredients and keep stirring until cooking. Instead of Tkemali, you can add lemon juice.
  • Let your dish boil on low heat for about one hour until the ingredients cook well.
    Instead of pouring the ingredients into the pan, you can use the layering method.
    Start by putting a layer of meat, followed by a layer of herbs, and then Tkemali as the third layer.
    Repeat these layers, ensuring they are soaked in water until the ingredients are cooked. Next, close the lid and place the pan on low heat. Add salt and white wine once you see steam from the pan.


Golden tips for preparation of Chakapuli

For making a tasty Chakapuli like the one you can find in Georgia, you must consider these tips:
  1. You can make Chakapuli with chicken or beef, but the traditional recipe is based on a lamb.
  2. Having fresh, high-quality lamb is vital for making this dish delicious. Remember not to cut meat into chunks, but not too small, as it will shrink during cooking.
  3. You must use fresh herbs to ensure your dish has a flavor profile. Tarragon is the dish's star, but cilantro and parsley play important roles.
  4. Chakapuli is traditionally served hot, straight from the stove. It pairs well with a side of bread or rice.
  5. If you are vegetarian and enthusiastic about the Chakapuli dish, you can use mushrooms instead of lamb in the recipe.
  6. When you eat this food, take care of the kernel of plums and don't swallow them.
  7. Remember to check the dish periodically to ensure it stays dry.


Chakapuli, a traditional stew from Georgia, is delicious and easy to make. Once you’ve tasted this delightful dish in Georgia, it’s hard to forget its unique flavors, leaving you longing to recreate it at home.

Chakapuli, a beloved recipe in Georgian culture, is a traditional spring dish cherished for its culinary heritage and vibrant food traditions. The tender lamb, infused with a delightful blend of fresh herbs including tarragon, mint, parsley, and cilantro, creates a harmonious symphony of flavors that celebrate the arrival of spring. Beyond its delectable taste, Chakapuli represents more than just a dish; it embodies the essence of Georgian festivities and fosters a sense of togetherness during seasonal celebrations.

Following this comprehensive recipe, you can recreate the most delicious Chakapuli you’ve ever had.

We would love to hear from you in the comment section if you have any additional tips for making this stew that we have yet to mention in this post.

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