A hands-on Megrelian cooking day near Zugdidi: pull elarji with the paddle, simmer kharcho and pound fresh ajika, then eat what you made.
| 09:00 | Pickup from Zugdidi (or earlier from Kutaisi or Batumi, time set at booking) and short drive into the Samegrelo countryside toward Martvili. |
| 10:30 | Arrival at a family home kitchen. Introduction to Megrelian ingredients: cornmeal, sulguni, walnuts, dried marigold and the region's fresh red and green peppers. |
| 11:00 | Elarji: stirring cornmeal and sulguni over heat with the long wooden paddle until the mixture pulls into strings, the test of whether it is done. |
| 12:00 | Megrelian kharcho: a walnut and spice stew, built hotter and more garlicky than the Imeretian version. |
| 12:30 | Ajika: pounding fresh peppers, garlic and coriander by hand, with a taste of both the red and the milder green paste. |
| 13:00 | Lunch at the family table: your elarji, kharcho, ajika and fresh sulguni, with bread and local wine (non-alcoholic option on request). |
| 14:30 | Coffee and a short walk around the village before the drive back. |
| 15:00 | Return drop-off in Zugdidi (Kutaisi and Batumi returns take longer, agreed at booking). |
Can we combine this with Martvili Canyon or the monastery?
Yes, it can be added before or after the cooking session for an extra fee, agreed at booking since it extends the day beyond 6 hours.
Is this suitable for children?
Yes, children can take part in the ajika pounding and the lighter stages of elarji; the host adjusts the pace for families.
Do we need to know how to cook already?
No, the host guides every step, including the test for when elarji is properly pulled.
Where exactly does the class take place?
In a family home in the Samegrelo countryside between Zugdidi and Martvili; the exact village is confirmed at booking.