Chegirma

Chegirma is a traditional Georgian dish originating from the region of Kakheti in eastern Georgia. It is a type of stuffed bread, similar to other stuffed flatbreads found in various cultures, such as Turkish *simit* or Middle Eastern *pita*. The name "chegirma" comes from the Georgian word "chegiri," meaning "to stuff," reflecting its preparation method.

The dish consists of a thin, round flatbread filled with a mixture of minced meat—traditionally lamb or beef—spices, onions, and sometimes walnuts or herbs like cilantro or dill. The filling is seasoned with salt, black pepper, and sometimes red pepper flakes for a mild spiciness. The bread is then folded or rolled around the filling, creating a compact, handheld meal.

Chegirma is often served as a snack or light meal, especially during gatherings, festivals, or as part of a *supra* (traditional Georgian feast). It can be enjoyed warm or at room temperature and is sometimes accompanied by yogurt, garlic sauce, or other Georgian condiments. The dish is also popular in neighboring countries like Azerbaijan and Armenia, where similar variations exist.

The preparation of chegirma requires skill, as the bread must be thin and pliable enough to encase the filling without tearing. It is typically baked in a tandoor or clay oven, which imparts a slightly charred texture to the crust. While modern versions may use pre-made dough or different fillings, traditional recipes emphasize simplicity and natural ingredients.

Chegirma reflects Georgia’s rich culinary heritage, blending simplicity with bold flavors. Its portable nature makes it a practical dish for outdoor events, and its versatility allows for regional variations in both filling and preparation techniques.