suhkuri

Sukhuri is a traditional Georgian dish originating from the western regions of the country, particularly the Svaneti and Racha areas. The name "sukhuri" comes from the Georgian word "sukhuri," meaning "to cut" or "to slice," which refers to the method of preparing the meat. The dish is known for its simplicity and use of fresh, high-quality ingredients.

Sukhuri is typically made with thinly sliced raw beef, usually from the sirloin or tenderloin, marinated in a mixture of salt, black pepper, and sometimes a splash of wine or vinegar. The meat is then sliced into thin strips, often no more than 1–2 millimeters thick, and served chilled or at room temperature. It is commonly accompanied by fresh vegetables such as cucumbers, tomatoes, onions, and lettuce, as well as a variety of sauces, including adjika, satsivi, or a simple yogurt-based dressing.

The dish is a staple in Georgian cuisine, often served as an appetizer or part of a larger meal. Sukhuri is particularly popular in summer due to its light and refreshing nature. It is also a common choice for celebrations and gatherings, where it is enjoyed as a communal dish. The preparation of sukhuri requires skill, as the meat must be sliced extremely thinly and evenly to ensure a tender texture.

Beyond its culinary significance, sukhuri reflects Georgian hospitality and the emphasis on fresh, seasonal ingredients in traditional Georgian cooking. It is often paired with Georgian wine, particularly white varieties such as Rkatsiteli or Chinuri, which complement the dish’s mild flavors. Sukhuri remains a beloved dish both within Georgia and among Georgian communities worldwide.