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Adjust Servings:
Beef – 10 ½ oz (300 g)
Walnuts – 2 oz (55 g)
Red Onions – 1
Bell Peppers – 1
Beans – 10 ½ oz (300 g)
Chili Peppers – ¼
Cilantro – 1 bunch
Garlic – 2 cloves
Salt – to taste
Caucasian Seasoning – to taste
Olive Oil – to taste
Vinegar – to taste

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Tbilisi Salad

Tbilisi Salad

  • 1h 30 min
  • Serves 4
  • Medium




Georgian cuisine is among the most popular in the world. Above all, people value it for its unique characteristics — distinctive tastes, a variety of culinary delights, and the perfect balance between pungency and flavor. Many Georgian dishes have long become universally appreciated, including Tbilisi salad with beef. For this reason, today we would like to share with you a recipe for the unique dish.

In the traditional Georgian recipes, you will encounter plenty of herbs, greens, beans, and meat. The Tbilisi salad is a simple dish that does not require any other foods to accompany it. In other words, it is self-sufficient, and can satisfactorily replace a full meal.



Boil meat, cut it into strips or cubes.


Fry and chop walnuts before adding them to the salad.


Slice onion into half rings and place them in hot water for 2 minutes to make the taste more delicate.


Remove the seeds from bell pepper, cut it into strips. Finely chop chili pepper. Mix with other ingredients. Drain the liquid from the can of beans, combine them with the other ingredients.


Add chopped cilantro, nuts, pressed garlic, Caucasian seasoning to the salad, season with salt. Dress with vinegar and oil.

Serve this splendid salad on ceramic plates and do not forget to garnish it with pomegranate seeds, according to the best Georgian traditions. Aficionados of this particular cuisine will immediately guess that the salad belongs to it; they only have to feel the aroma of fresh cilantro and the taste of walnuts with Caucasian seasoning. We encourage you to endeavor to make this authentic Georgian salad! Please share your feedback in the comments!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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