Khachapuri
The foundation of Khachapuri is a yeasted bread dough, which is kneaded and shaped into various forms depending on the region. The most popular style of the dish is typically round or boat-shaped and stuffed with an oozy mix of cheeses—like Imeretianj and Sulguni, two types native to Georgia. Once stuffed with cheese, the dough is then topped with a raw egg before being baked in an oven.
When cooked, the egg is slightly set, creating a tart yet balanced contrast to the creamy cheese and pillowy bread beneath it. These flavor and texture components combined make for an ethereally delicious combination that is sure to delight even the pickiest of diners.
Although much of the appeal of Khachapuri lies in its aesthetics, it’s worth noting that the dish also boasts several health benefits. The yeasted dough is packed with yeast-derived vitamins, while the cheese and egg provide a good dose of protein, calcium, and other essential vitamins and minerals.
Whether enjoyed in a restaurant setting or prepared at home, Khachapuri is a classic dish sure to please. With its combination of rusticity and refinement, nutrient dense ingredients, and visually striking presentation, this Georgian specialty has become an international sensation—a must-try for the curious gourmand.
Khachapuri recipes
Amazing Khachapuri recipes sourced from the web.
The origin of Khachapuri
Ah, Khachapuri - the culinary conundrum that's both mysterious and mouthwatering. Few dishes can elicit such a passionate response from both food aficionados and novice tasters alike. But many of us don't know its storied origin and interesting evolution - so let's explore this delightful dish!
The origins of Khachapuri trace back to the small country of Georgia in the Caucasus region. It is generally thought to have been first created by the Imeretians, an ethnic group living in the western part of the country. The combination of chewy dough, salty cheese, and buttery goodness is thought to date back as far as the 4th millennium BC!
"Khachapuri" literally translates to "cheese bread" in Georgian - and it's no wonder why. The most recognizable version of the dish today - the Adjaran Khachapuri – consists of an open-faced pastry filled with Imeretian cheese (a salty, crumbly cow's milk cheese) and topped with an egg, butter, and sometimes herbs like parsley.
The traditional preparation of the Adjaran Khachapuri involves stretching out the dough in a circular shape and carefully adding the cheese to the center. An egg is cracked atop the cheese and the edges are then folded up, creating a boat-like silhouette. Once baked, melted butter is added for a final layer of decadence.
While the classic Adjaran Khachapuri is still served today, there are now several variations on the original dish. One popular variation is the Mingrelian Khachapuri, which comes in the same boat-like shape but is filled with cheese and spinach. There is also the Megrelian Khachapuri, which is stuffed with eggs, cheese, and butter, as well as the Imeritian Khachapuri, which is usually made with multiple cheese and egg fillings.
No matter the version, one thing is certain – Khachapuri is absolutely delicious and is sure to please any palette!Now that you've gotten a taste of this intriguing dish, why not track down a recipe and make it yourself? You'll be glad you did!
Types of Khachapuri
When it comes to traditional dishes, Khachapuri is certainly a standout. This hearty Georgian dish is both buttery and cheesy, making it a comfort food favorite. From the stuffed variety in the Republic of Georgia to the open-faced version found in Russia and other parts of Eastern Europe, there are several different types of Khachapuri to sample.
The most common type of Khachapuri is the Adjaruli Khachapuri. This version is shaped like a boat and it is stuffed with cheese, butter, and an egg. The Adjaruli Khachapuri is traditionally served with matsoni, a plain yogurt made from cow’s, sheep’s or goat’s milk. Its shape is similar to that of a pizza, with the egg simulating an “island” in the middle of the flatbread boat.
Khabidzgina Khachapuri, also known as the “Tbilisi” Khachapuri, is popular in the Georgian capital of Tbilisi. It is a stuffed pie made with a thin layer of dough on the bottom, stuffed with cheese and herbs, and topped with a thin layer of dough. It is then brushed with butter, before being rolled into a circular shape.
In the Republic of Abkhazia, the Abkhazian Khachapuri is a speciality. It consists of a circle of dough filled with melted cheese and topped with a raw egg, before it is baked in a wood-fired oven. The egg yoke is typically left uncooked in this version. It is believed to have originated during the reign of King Leon II of Abkhazia in the 16th century.
Karachonuri is a traditional Georgian Khachapuri variety that can be found in the western Georgian region of Samegrelo. This version is made from twisted dough filled with cheese and eggs, and it is then fried in butter.
Finally, Imeretian Khachapuri, also called Imeruli Khachapuri, is a version found in the Imereti region of Georgia. This Khachapuri is made from a thicker dough, which is then filled with cheese, butter, topped with an egg, and then baked. This Khachapuri is usually served with fresh herbs such as cilantro, parsley, and dill.
Khachapuri is a diverse dish that is enjoyed all over the world. Whether you’re looking for something savory, cheesy, or just plain delicious, there is sure to be a Khachapuri to suit your tastes.