A January Winter Holiday + Cozy Lobio

Chichilaki has been part of Georgian New Year celebrations for generations.

It appears in homes at the moment when one year quietly gives way to another. Made by hand from walnut branches, it carries a sense of care and intention. People brought it into their homes not to decorate a space, but to mark a transition; to pause, reflect, and prepare for what comes next.

The way chichilaki is made and decorated matters because every element speaks to everyday hopes. 

Walnuts were added as a wish for stability and abundance, dried fruits for a good harvest, apples for health. These were things people understood and valued in their daily lives. Decorating chichilaki was a small but meaningful act, a way to express care for the home and to pass on shared values without words.

After the holidays, chichilaki was burned, and this was just as important as bringing it in.

Letting it go meant closing the old chapter and not carrying its weight into the new year. Today, chichilaki is being rediscovered not as a relic, but as a reminder of mindful traditions and cultural identity. It speaks to those who seek meaning in objects, not because they are perfect, but because they are made with intention.

The Old New Year in Georgia is celebrated on January 14 and has long been part of everyday family life. 

While the main New Year is welcomed on January 1, this date comes from an older calendar tradition, shaped by the shift between the Julian and Gregorian calendars. Over time, it remained in the folk calendar and became a familiar moment at the end of the festive season. By then, celebrations are quieter, and the focus naturally turns inward, toward home.

This day is traditionally spent with family, in the same house where the year began.

Homes are cleaned and prepared, the way it has been done for generations. A clean space is seen as a sign of care and readiness for the year ahead. One tradition people still pay attention to is the first guest to enter the home on this day. The idea is simple and familiar to many cultures: who steps over the threshold first matters, because the year begins with their presence, their mood, and their intentions.

For many families, the Old New Year marks the true end of the holiday cycle.

Chichilaki often remains in the home until January 14, quietly standing through the days in between. After that, it is taken away and traditionally burned. This moment closes the season in a clear and tangible way. Different cultures do this differently, but the feeling is shared. A final gesture, a familiar routine, and a calm step forward into the year ahead.

If winter meals sometimes start to taste the same warm, hearty, a little “brown” it’s usually because one element is missing: brightness. Georgian winter cooking solves that with a simple equation you can use in any kitchen:

• Rich / hearty base: beans, walnuts, slow-simmered dishes

• Aromatic backbone: onion, garlic, herbs, warming spice blends

• Bright accent: a tangy spoonful of sauce, a sour finish, or a tart sip

The point isn’t to make everything sharp or sour. It’s to create contrast so a cozy bowl feels complete after a few bites, not just comforting for the first bite.

If you remember one thing from this post, make it this:

Build your bowl around a warm center, then finish with one bright accent. That’s the difference between “comforting” and “craveable.”

You don’t need a huge pantry refresh to cook Georgian-inspired winter food. 

You need a few purposeful pieces that do specific jobs.

A) Beans (the cozy base)
Beans are winter’s best friend: affordable, filling, and naturally satisfying. They also carry spices beautifully meaning you can cook simply and still land big flavor.

B) Walnuts (the richness that feels Georgian)
Walnuts are a signature Georgian comfort element. They add body and a gentle richness especially in dishes where you want depth without cream or heaviness. In lobio, walnuts give you that “warm and rounded” taste that lingers.

C) Aromatics + herbs (the lift)
Onion and garlic create the foundation; fresh herbs (especially cilantro) bring brightness and an almost citrusy freshness that keeps the bowl from feeling dull.

D) A warm Georgian spice blend (the aroma)
A blend like khmeli-suneli adds that cozy, savory perfume that makes the kitchen smell like dinner is actually happening.

E) The bright accent (your winter shortcut)
A bright finishing element like tkemali is the easiest way to make pantry food taste intentional. Add a spoon to beans, roasted vegetables, potatoes, or brothy soups, and suddenly the meal tastes balanced instead of heavy.

What to do tonight if you’re starting from zero:

Cook a pot of beans or lentils with onion + garlic, then serve with bread and a bright accent at the table. Simple, repeatable, and very Georgian in spirit.

Cozy Winter Lobio is the proof of the formula: warm base + walnut depth + bright finish.

What it tastes like:
Earthy and savory, with a rich, rounded texture then a bright little spark at the end that keeps every bite lively.

Why it works (comfort logic in action):

• Beans make it hearty and satisfying

• Walnuts add body and depth

• Warm spices + aromatics build cozy aroma

• Herbs + a bright finish keep it balanced

Best Way to Serve (very Georgian, very easy)

Serve lobio warm in deep bowls so the earthy flavors fully bloom. Pair it with crusty bread or soft lavash to balance the hearty texture of the beans. For freshness, finish with chopped cilantro or tender celery leaves their bright aroma lifts the richness and adds beautiful contrast.

A light drizzle of pomegranate juice or a sprinkle of dry adjika can take it even further, giving each bite a tangy, vibrant note. Lobio shines as a comforting main course or a standout side on a festive table.

Georgian hosting doesn’t require perfect plating or a huge spread. The magic is in how food is served: shared, interactive, and built bite-by-bite.

Try this simple serving rhythm:

• Put the warm center dish (lobio) in the middle

• Add bread within reach (lavash, shoti-style bread, or any crusty loaf)

• Add one bright accent (a bowl of tkemali, a tangy drizzle, or pickles)

• Add fresh herbs (cilantro, celery leaves) for a bright finish

The result is low-stress hosting that still feels intentional. Everyone builds their bite the way they like it cozy, bright, and satisfying.

If you want a warm drink that matches the table, try a Tkemali Toddy. Think of it as a winter toddy with a tart Georgian twist.

Spicy Tkemali Toddy (single serving)

• Hot water

• Citrus (lemon or orange)

• Honey (to taste)

• Vodka (optional)

• A small splash of tkemali (start tiny stir, taste, adjust)

How to make it:

Build a basic toddy (hot water + honey + citrus). Add vodka if you’d like. Then add a very small splash of tkemali, stir, and taste. You’re aiming for a gentle tang not a sauce-forward drink. Adjust slowly until it’s bright, cozy, and balanced.

What to post:

• Your Cozy Winter Lobio bowl, your winter table, or your Tkemali Toddy moment
• Tag @SuneliValley + use #SuneliWinterTable
• Bonus: include this month’s featured Suneli Valley product in the shot

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