tabaka

Tabaka is a traditional Georgian dish consisting of a whole chicken that is butterflied, pressed flat, and fried in a pan until the skin is crisp and the meat is juicy. The name tabaka comes from the Georgian verb meaning to press or flatten, reflecting the central technique of cooking with a heavy weight applied to the bird during frying. The dish is associated with the Caucasus region, particularly western Georgia, and is common in home cooking as well as in restaurants.

In preparation, the chicken is cleaned and seasoned with salt and pepper, with optional garlic, coriander, or paprika. It is butterflied or split, then placed in a wide skillet with oil. A heavy flat lid, plate, or stone is laid on top to press the bird and promote even contact with the pan. The meat is fried skin-side down first, the weight kept on top, until the skin is golden and crisp; it is then turned to finish cooking. Cooking times vary with the size of the bird, but a tabaka is typically ready in 15–25 minutes. The finished dish is usually cut into portions and served with lemon wedges, onions, fresh herbs, and often lavash bread; sauces such as adjika may accompany it.

Variations exist regionally and among cooks; some use smaller chicken pieces, different spice blends, or serve tabaka with yogurt or lemon-based sauces. Outside Georgia, tabaka appears in Caucasus-influenced cuisines and is sometimes called tabakha or tabaka chicken in menus.