Tsandili which is called also Kolio or Korkoti is a healthy and tasty dish. This ritual dish comes from Eastern Georgia and is prepared for funerals or to commemorate deceased.


  • 500 g Wheat
  • 200 g Raisins, soaked
  • 200 g Walnuts, cut
  • 200 g Honey
  • White cherry jam


  1. Wash wheat carefully, cover with water and soak for 4-6 hours or overnight. Drain well, put it into the saucepan and pour enough water to cover the wheat. Cook the wheat until softened, about 1 hour.

  2. Add walnuts, raisins and honey or sugar to the cooked wheat. You can also add vanilla and some dried fruit, such as apricots, prunes, dates etc. Serve cold.

About The Author

Food Journalist, Culinary Book Author, Editor

Irma Iantbeldze is a well-known person in the field of professional culinary, and Food journalism. She is the author of 12 culinary books. Among them are bestsellers: Culinary Atlas of Georgia (8 volumes), Classical Georgian Cuisine, Khachapuri Book.

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