Khachapuri
Bread filled with salty, melting cheese — the everyday food of Georgia, in a different shape in every region.
What makes it khachapuri
- A soft, often matsoni-enriched dough.
- Young, salty brined cheese — imeruli and sulguni.
- Eaten hot, while the cheese still pulls.
Where it comes from
The name joins cheese and bread, and it's baked everywhere, at home and in bakeries, at any hour. Each region has its own: a round, closed one in Imereti, cheese on top as well in Samegrelo, and in Adjara a boat with an egg and butter stirred into the middle.
How it varies
- Imeruli
- Round and closed, the cheese sealed inside.
- Adjaruli
- Boat-shaped and open, with a raw yolk and butter stirred in at the table.
- Megruli
- Like imeruli, with more cheese baked on top.
Be the first here
Start your own khachapuriNo one here has made khachapuri yet. Start it as v1, and every version after is an experiment the next cook can learn from.
