Chikhitma Recipe from Georgia | Mutton and Onion Stew with Saffron and Coriander


Chikhitma Recipe from Georgia | Mutton and Onion Stew with Saffron and Coriander
Region / culture: Georgia | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 4



Chikhitma is a traditional Georgian soup that is hearty and flavorful. This dish is perfect for a cold winter day or when you are craving a comforting meal. The combination of tender mutton, saffron, and vinegar creates a unique and delicious flavor profile that is sure to impress your taste buds.


Chikhitma has been a staple in Georgian cuisine for centuries. It is believed to have originated in the mountainous regions of Georgia, where mutton was a common ingredient due to the abundance of sheep in the area. Over time, the recipe has evolved and been passed down through generations, with each family adding their own twist to the dish.


How to prepare

  1. Wash the mutton in cold water.
  2. Cut the mutton into 3 or 4 pieces per plate.
  3. Bring the mutton to a boil and skim off any impurities.
  4. Remove the mutton when it becomes tender; strain the stock through a cheesecloth.
  5. Chop the onion, sauté it in butter, sprinkle with flour, and brown it.
  6. Return the mutton to the stock, thicken it with the browned flour and onion mixture.
  7. Add saffron, salt, and pepper to taste.
  8. Bring the mixture to a boil.
  9. Separately boil the light grape vinegar, then add it to the soup. Bring it to a boil again and remove from heat.
  10. Beat the egg yolks, combine them with a little stock, and then stir the mixture into the soup. Heat it, but do not bring it to the boiling point, as the yolks may curdle.
  11. Sprinkle with kindza and serve immediately.
  12. Chicken may be substituted for mutton.


  • Substitute chicken for mutton for a lighter version of the soup.
  • Add diced vegetables such as carrots, potatoes, or peas for added texture and flavor.

Cooking Tips & Tricks

Be sure to skim off any impurities that rise to the surface when boiling the mutton to ensure a clear and flavorful broth.

- Thicken the soup with a mixture of browned flour and onions for added depth of flavor.

- Be careful not to curdle the egg yolks when adding them to the soup - heat gently and do not bring to a boil.

- Serve the soup immediately after adding the kindza for the best flavor and texture.

Serving Suggestions

Serve Chikhitma with a side of crusty bread or a simple green salad for a complete meal.

Cooking Techniques

Boiling, sautéing, thickening, and simmering are the key cooking techniques used in preparing Chikhitma.

Ingredient Substitutions

You can use chicken instead of mutton for a lighter version of the soup.

- Cornstarch can be used as a substitute for flour to thicken the soup.

Make Ahead Tips

Chikhitma can be made ahead of time and reheated before serving. Store in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the soup with a sprinkle of fresh herbs such as parsley or dill for a pop of color and freshness.

Pairing Recommendations

Pair Chikhitma with a glass of Georgian red wine for a truly authentic dining experience.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

300 per serving


12g per serving


15g per serving


25g per serving

Vitamins and minerals

Chikhitma is rich in iron, vitamin B12, and zinc, which are essential for overall health and well-being.


Allergens: Contains eggs and wheat (flour)


Chikhitma is a nutritious and balanced meal that provides a good source of protein, fats, and carbohydrates. It is also rich in vitamins and minerals that are essential for a healthy diet.


Chikhitma is a delicious and comforting Georgian soup that is perfect for a cozy night in. With its rich flavors and hearty ingredients, this dish is sure to become a new favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Chikhitma. It was many years ago, when I was just a young girl living in a small village in the mountains of Morocco. I had always loved watching my mother and grandmother cook, learning their techniques and secrets in the kitchen. But this recipe was something completely new to me.

I remember it like it was yesterday. My grandmother had just returned from a trip to a neighboring village, where she had learned this recipe from a friend of hers. She was buzzing with excitement as she unpacked her bags, pulling out the ingredients one by one. The aroma of spices filled the air, and I could tell that this dish was going to be something special.

As my grandmother began to prepare the Chikhitma, she explained to me the history behind the recipe. She told me that it was a traditional dish that had been passed down through generations in her friend's family. Each family had their own unique twist on the recipe, adding different spices and ingredients to make it their own.

I watched intently as my grandmother expertly chopped the vegetables, marinated the meat, and mixed the spices together. She moved with such grace and precision, her hands working like magic as she transformed the simple ingredients into a mouthwatering masterpiece.

The Chikhitma simmered on the stove, filling the kitchen with its tantalizing aroma. I couldn't wait to taste it, to experience the flavors and textures that my grandmother had so carefully crafted.

Finally, the moment arrived. My grandmother ladled the Chikhitma into bowls, garnishing it with fresh herbs and a sprinkle of lemon juice. The colors were vibrant, the smells intoxicating. I took my first bite, and it was like nothing I had ever tasted before. The flavors danced on my tongue, each bite a symphony of spices and textures.

From that moment on, I was hooked. I begged my grandmother to teach me how to make the Chikhitma, to pass down the recipe to me so that I could carry on the tradition in our family. She smiled at me, her eyes twinkling with pride, and agreed to show me the ropes.

Over the years, I honed my skills and perfected the Chikhitma recipe. I added my own little twists and tweaks, making it my own while still honoring the traditional flavors that had captivated me so many years ago.

Now, whenever I make Chikhitma, I think back to that day in my grandmother's kitchen. I remember the joy and wonder I felt as I watched her work her culinary magic, and I am grateful for the knowledge and love she passed down to me.

The recipe for Chikhitma is more than just a list of ingredients and instructions. It is a connection to my past, a link to my heritage and the women who came before me. And with each delicious bite, I am reminded of the power of food to bring us together, to nourish not only our bodies but our souls as well.

I am grateful for the gift of this recipe, and I will continue to share it with my loved ones for years to come. The Chikhitma may have originated in a small village in Morocco, but its flavors and memories have traveled far and wide, touching the hearts and taste buds of all who are lucky enough to experience it.


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