What Is Khachapuri?
If you're unfamiliar with Khachapuri, here's a simple introduction. Georgia's national bread and a cultural institution so significant that khachapuri prices are used as an informal economic indicator (the 'Khachapuri Index,' compiled quarterly by ISET in Tbilisi, measures inflation via cheese and flour costs). The Adjarian version (Adjaruli khachapuri) is the most dramatic: a canoe-shaped bread boat filled with a pool of melted imeruli and sulguni cheeses, with a raw egg and pat of butter added tableside and stirred in by the diner. The proper technique is to tear off the bread ends and use them to scoop the molten cheese-egg mixture. Six official regional variations exist: Imeretian (round, cheese-filled), Adjarian (boat), Gurian (Christmas crescent with hard-boiled egg), Megrelian (double-cheese topped and filled), Svaneti (meat-filled), and Rachuli (beans-filled).
Where Does It Come From?
Khachapuri originated in Adjara, Georgia. It's a beloved part of the local food culture and one of the dishes that best represents Georgia's culinary tradition.
What Does It Taste Like?
Khachapuri has a distinctive flavour. The combination of Flour, Imeruli cheese, Sulguni cheese creates a taste that is characteristic of Adjara's cuisine. First-time tasters find it boldly flavoured and memorable.
How Do You Eat It?
In the pan, egg stirred in tableside, bread torn to scoop cheese
Where Can I Try Khachapuri?
The best place to try Khachapuri for the first time is in Adjara, Georgia. If you can't travel there, look for restaurants specialising in Georgia cuisine in your city, or try making it at home using our recipe guide.
Is Khachapuri Suitable for Me?
Khachapuri traditionally contains Flour. Its spice level is 0, which may require adjustment for those sensitive to spice.
Learn More About Khachapuri
Georgia's national bread and a cultural institution so significant that khachapuri prices are used as an informal econom...
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