Georgian “Hot Dogi”
Local sausage in shotis puri or lavash, topped with pickled cabbage, carrots, and spicy adjika; a Tbilisi street take on the hot dog with Georgian breads and condiments.
In Georgia (the country, not the U.S. state), the “Hot Dogi” is a growing fast food trend that reflects a post-Soviet fusion of Western and local street food culture. These hot dogs are typically served in a bun or soft flatbread and include a grilled or boiled sausage, but what makes them unique is the addition of ingredients like pickled vegetables, cabbage slaw, spicy ketchup, mayonnaise, and even cheese sauce. Vendors sometimes incorporate Georgian elements like adjika (a spicy red pepper paste) or sulguni cheese. The “Hot Dogi” is especially popular among younger Georgians in urban areas like Tbilisi, where street food scenes have exploded in recent years. It’s fast, flavorful, and unmistakably global—with a distinctly Georgian kick.
Authentic Recipe
Ingredients
- 4 Georgian sausages (Or good quality frankfurters)
- 4 pieces Shotis puri (Georgian flatbread or lavash)
- 1 cup Pickled cabbage (Georgian-style pickled vegetables)
- ½ cup Pickled carrots (Julienned)
- 3 tablespoons Adjika (Georgian red pepper paste)
- 100g Sulguni cheese (Georgian cheese, grated)
- ¼ cup Mayonnaise
- 2 tablespoons Ketchup (Spicy if available)
- 2 tablespoons Fresh herbs (Cilantro or parsley, chopped)
Instructions
- Grill or boil sausages until heated through and browned.
- Warm shotis puri or lavash bread.
- Spread mayonnaise and adjika on bread.
- Place sausage on bread.
- Top with pickled cabbage and carrots.
- Sprinkle with grated sulguni cheese.
- Add dollop of ketchup.
- Garnish with fresh herbs.
- Serve immediately. Modern Georgian street food with traditional flavors!
Related Styles (kinda)
4 similar styles
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Hot dog or sausage (often lamb, pork, beef) served in a potato flatbread (lompe) or bun with mustard, ketchup, remoulade, and garnishes like raw/fried onions and pickled cucumber.
Bacon-wrapped sausage served in bread with shredded lettuce, onions, horseradish, and pumpkin-seed-oil mayonnaise, an Austrian style.