“In Georgia nougat is called gozinaki!”
02 November, 2015
“In Georgia nougat is called gozinaki!”
“It can be white – with beaten egg whites – or black – without egg whites. It always contains honey and / or sugar, nuts and / or dried fruits, whole, crushed or ground, seeds and flavors of all kinds. Hmmmm… I am talking about nougat!”- the 196 Flavors website informs.

“I warned you my publication about halwa Bahraini would not be my last nougat recipe! So after Cyprus and its pastellaki, Israel and its halva, we are going to
Georgia…And in Georgia, nougat is called gozinaki!

But let’s talk about nougat before returning to Tbilisi! Today, no source confirms precisely the exact date of the creation of nougat. However, we know that in ancient times, a candy made in the East was called haloua or halwa, which comes from the word hlou meaning sweet Arabic. At that time, nougat is essentially composed of sugar, pistachio, orange blossom water and / or vanilla.
Its manufacturing process was also known to the Greeks, who prepared it with nuts, hence the origin of its name nux gatum (walnut cake in Latin), the ancient name of nougat.

Nougat was imported to France in the seventeenth century, more precisely in Provence and Marseille which long had a monopoly for its manufacturing.

In the seventeenth century, Olivier de Serres planted the first almond tree in near Montelimar and the fruit was used to make nougat. With its success, he multiplied the number of almond trees and thus Montelimar nougat stole the show from Marseille.

The famous and true Montelimar nougat as we know it today emerged in the mid-eighteenth century with the addition of egg whites, melted with honey and sugar, in order to aerate the end result.

But back to Georgia. Gozinaki is made with nuts and boiled honey. This is the most popular dessert in Georgia and started to appear in ancient Georgia. Traditionally, this dessert is served at the Christmas and New Year’s tables as a symbol of wealth but also as a promise for a sweet and happy life and success in all endeavors.
Today, there are many recipes for that sweet treat. They often include almonds, hazelnuts, cashews, peanuts, but also poppy, flax or sesame seeds. It is said in Georgia that with the promise of a happy life, all fantasies and all combinations are possible for this recipe. So I had two fantasies myself: first the traditional recipe mainly made of walnuts and then a version based on almonds, hazelnuts, walnuts and flax seeds.

Gozinaki is the Georgian tradition for Christmas and New Year. And when you are Georgian, you not only gotta love gozinaki but also the tradition that goes along with it. This tradition is called the mekvle or tradition of the lucky charm.

Georgians believe that the first person who crosses the threshold of their house after the New Year will bring great happiness. This person is called mekvle. The morning of the last day of the year, gozinaki and other sweets are prepared in every household. A basket is filled with those treats, to which is added fresh eggs, mandarins and pears. Each family then chooses someone, among the men of the house, who will be the makoutchkhouri or “leg of destiny”, usually a wise man or a young innocent boy but very rarely a woman!” – the 196 Flavors website says.
Recipe of Gozinaki with Walnuts

Preparation time: 1 hour
Cooking time: 15 minutes


1 cup honey
4 cups shelled walnuts
4 tablespoons powdered sugar


Roast the walnuts and break them into small pieces with a knife.
Pour the honey in a non-stick pan, put on low heat and bring to a boil.
When the honey begins to foam, remove from heat and let cool.
Put it back on the stove and repeat this procedure twice to allow the honey to thicken.
Add the powdered sugar and stir until reaching boiling point again.
Pour the walnuts and mix well.
When the walnuts are starting to change color (about 3 minutes), remove from heat.

First Method

Immediately pour the mixture on a wet and oiled wooden board.
Spread evenly on the board with a wet hand or the back of an oiled metal spoon.
Level with an oiled roll pin.
Adjust the edges with your hands or with a knife to obtain a square or round of about 1/2 inch thick.
Using a heated and oiled knife blade, cut equal triangular or diamond-shaped pieces.

Second Method

Immediately pour the mixture on a wet and oiled wooden board.
Form a cylinder of about 1 1/2 inch diameter.
Let cool for 10 minutes.
Using a heated and oiled knife blade, cut equal slices.

For more information follow the link

Related Stories:

Gozinaki – Most favorite Georgian candy

Churchkhela – Delicious and energizing Georgian Snickers

Other Stories
Georgian restaurant ‘Natali’ in Spain
There are more and more Georgian restaurants appearing abroad.
Traveler devotes a vlog to the traditional Georgian cuisine
Last year Jodie Dewberry, a traveler who makes videos of her adventures throughout the world, visited Georgia with her friends.
Georgia: The Culinary Muse of the Caucasus owes a lot to Barbare Jorjadze
The New Yorker has recently devoted an article to the culinary of Georgia.
Video guide for some of Georgian dishes and traditions
It is not the first time Georgia and Georgian cuisine has become inspiration for others to write and explore more about the country.
Khachapuri featured on Youtube by Chef John
Khachapuri, a signature of Georgian cuisine has been featured on Youtube through the channel Food Wishes.
The Revival of Traditional Georgian Cheese-making
Saveur has devoted an article to the lesser-known types of Georgian cheese.
Georgian chef and embassy counselor at Fox 5 morning show
Georgian chef and Counselor of the Georgian embassy in Washington DC were invited to take part in the morning show at American TV Fox 5.
Top 5 local cheese types to taste in Georgia
Georgia is among the best cheese manufacturing countries.
The World Talks about Georgian Shoti Bread
Georgian cuisine is well-known across the world.
Khachapuri named Dish of the Year by af&co
af&co, a leading restaurant, and hospitality consulting firm has recently published this year’s trends report.
Boiled Khachapuri type to try in Georgia
You have probably heard of the Georgian signature dish Khachapuri.
Georgian restaurants in Kiev, Ukraine winning the hearts of their guests
Kyiv Post, Ukraine’s oldest English language newspaper has recently published an article about Georgian restaurants in Kiev.
5 Georgian dishes to warm up winters
Georgia offers a variety of hot and cold dishes.
5 Lesser-known Georgian dishes to taste
Georgian dishes such as Khinkali, Khachapuri, Churchkhela or Elarji are well-known to people abroad.
Khachapuri among 100 best-rated dishes on TasteAtlas
Georgian traditional dish Khachapuri is one of the best-rated dishes on TasteAtlas.
The Guardian: Khinkali best eaten with alcohol
The Guardian published an article about the traditional Georgian dish Khinkali in 2017.
Georgian Khachapuri Granted Cultural Heritage Status
The traditional method of making khachapuri has been granted the status of Intangible Cultural Heritage of Georgia.
Top 10 Must -Try Georgian Dishes
Georgians were ruled by Greeks, Romans, Iranians, Arabs, Byzantians, Mongolians, Ottomans, and Russians over the years.
Georgian wine and how to look after vineyards
It requires lots of attention and knowledge to take care of vineyard.
How to prepare Gozinaki
Only a few hours left until New Year arrives. New Year's dinner is unimaginable without Gozinaki in Georgia.
6 dishes to make New Year dinner distinguished
New Year is coming and everyone is preparing for festivities.
Collection of alcohol drinks of one Georgian, worth of thousands of dollars
Alcoholic drinks collector and former head of the Georgian National Film Center Ferdinand Lortkipanidze has a very unique collection at home.
Traditional fasting dishes from Georgia ideally suited for vegans
The Georgian cuisine has a lot to offer, not only for meat lovers, but for vegetarians and even vegans likewise.
The rarest Georgian vine varieties
There are around 500 vine varieties in Georgia and wine making has been part of the Georgian culture for centuries.
Georgian winemaker who chases for indigenous Georgian vines
Georgia is a cradle of wine and today mostly everybody knows about that.
GEL Exchange Rate
Red Semi-Sweet
Schuchmann Wines  / 2015
White Dry
None  / 2016
Zangaura  / 2015
Other Stories
Now everyone knows Khachapuri, popular cheese bread from Georgia, that has become a must dish in New York city.
Georgian food and trademarks such as khachapuri, cheese bread, khinkali, meat dumplings, nigvziani badrijani, eggplant rolls with walnut
Extremely delicious cheese bread Adjaruli Khachapuri from Georgia’s mountainous Adjara Region
Anthony Bourdain is well-known in the US for his Emmy-winning travel show “Parts Unknown,” on CNN. One of the last episodes was dedicated to Georgia.
Popular Georgian cheese bread Adrajuli khachapuri has been spotlighted by world-famous website Culture Trip.
Combining wine and cheese is an unquenchable subject and it is being discussed by many gourmets and experts around the world.
Adjarian dishes are an integral part of Georgian cuisine and its culture.
World famous American food channel Food Network published a video recipe of a popular Georgian cheese bread Adjaruli Khachapuri.
Georgian cuisine, known for its hearty dishes and unique spicy flavors, has gone beyond Georgia's borders and captivated the hearts of many food enthusiasts around the world.
Georgian boat-shaped cheese bread named Adjaruli Khachapuri is not only Georgians’ beloved dish but now has already become a favorite dish of many people internationally.