Imeruli khachapuri is a traditional Georgian bread filled with melted cheese. Unlike traditional khachapuris, the imeruli variety is circular in shape. The dough consists of flour, salt, sugar, yeast, water, and sometimes yoghurt, while the cheese filling is usually enriched with the addition of eggs. It is recommended to glaze imeruli khachapuri with butter as soon as it is out of the oven and serve it while it is still hot.

Ajika is a hot and spicy Georgian paste made with hot peppers, garlic, walnuts, and fresh herbs and spices such as coriander, basil, dill, and marigold petals. It is most commonly used as a flavouring for various meat and fish dishes, although it can also be used as a fiery hot dip. Ajika is usually red in color, but it can also be green if prepared with unripe peppers.

Badrijani is a heavily spiced Georgian dish consisting of eggplant slices that are coated with walnut paste, then shaped into small rolls. The eggplant slices are fried before serving, while the spread is prepared by combining ground walnuts, garlic, and fresh coriander. When served, the assembled rolls are arranged on a plate and topped with pomegranate seeds.

Elarji is a specialty of the Georgian Samegrelo region, prepared as a thick porridge consisting of coarse cornmeal, cornflour, and sulguni cheese. The dish has an extremely thick texture, and it is very elastic. It is traditionally served hot and consumed with Georgian bazhe sauce, made with garlic, walnuts, and various spices.

Kupati is a spicy Georgian sausage made with pork or beef, onions, and flavorings such as black pepper, cinnamon, garlic, salt, and coriander. It is especially popular in the Caucasus region. The sausage is most commonly grilled or fried before serving, when it is traditionally accompanied by sauerkraut or sliced onions, and garnished with freshly chopped coriander and pomegranate seeds.