Tklapi is dried and flattened fruit porridge, which is the part of Georgian

culinary since ancient times. Most common Tklapis are those from plum and 

wild plum, however, Tklapis from cornel, pear, apple, and peach are also 

popular. In the Western Black sea regions of Georgia, Tklapi is also made of 

figs, while in Samktskhe –Javakheti mulberry Tklapis are common.  


Sour Tklapi mostly prepared from wild plums is known for having curative 

qualities against a sore throat. It’s also used as a spice for red beans and 

other winter time dishes. Fig Tklapi is called “Alaharui” in Abkhazia. It was not 

only used as a food but as a treatment for wounds.  


Anyone can prepare the plum and wild plum Tklapis if following the simple recipe: 


Boil and grate fruits, pour the porridge on clothes-covered boards and dry 

under the Sun. The fruit porridge has to be spread evenly on the board and 

when drying turn Tklapis few times on both sides. 


You should choose very ripe fig and mulberry for boiling and the fig must be 

peeled before putting on fire. As for the mulberry Tklapi it’s made only in 

Samtskhe-Javaketi and has a positive effect against various liver diseases 

and sore throat. The already dried Tklapi must be kept in a cool, dry place.


In Azerbaijan, people call it Lavashan. Cornel, sweet wild plum, blackthorn and 

plum Lavashans are widely used in main dishes, as well as in soups there.

Cornel Lavashan is a perfect stuffing for fish and chicken meals.


Lately, Tklapis of various shapes and packaging have emerged in the 

Georgian market. Next to the traditional plum, wild plum, apple, pear and 

cornel Tklapis Kiwi and cherry Tklapis are produced and enjoy high consumer