A quick feast or when guests suddenly came) Watch with sound.

In this video, the host prepares a hearty Georgian feast featuring a stewed leg of lamb, eggplant rolls, red‑bean lobio, and fluffy khychiny. The lamb is first cleaned, incised, and rubbed with a mixture of garlic, butter, salt, paprika, soy sauce, and herbs, then marinated for several hours before being roasted in a covered pan at 180 °C for two hours and finished at 200 °C until golden. Meanwhile, thin eggplant slices are salted, fried, and filled with a creamy blend of Caucasian cheese, walnuts, herbs, and sour cream, then rolled and baked. The lobio is made by soaking beans, simmering them with onion, red pepper, adjika, tomato paste, and cilantro, and finished with a sprinkle of fresh coriander. Finally, the khychiny dough—made from kefir, water, soda, salt, and flour—is rolled around a potato‑cheese filling, pan‑fried until crisp, and brushed with butter. The result is a colorful, aromatic spread of traditional Georgian dishes that showcase the region’s rich flavors and cooking techniques.