Khachapuri – Georgian Cheese Brad
Different regions in Georgia have different variations of khachapuri. For the most part, the dough and the cheese mixture stay the same among the variations, it is just the shape and way it is eaten that change.
- Imereti, the region in west-central Georgia, makes probably the best known khachapuri: Imeretian khachapuri. This version is like a double-crusted pizza, or a circular calzone, with the cheese stuffed inside. It is cut into wedges, like a pie, and meant to be eaten with a group.
- Samegrelo, the region on the west coast of Georgia, kicks Imeretian khachapuri up a notch by putting more cheese on top. This version is called Megruli khachapuri.
- Ajara, the region in the south west corner of Georgia, serves a version of khachapuri in which the dough is shaped into a boat that is then filled with the cheese mixture. This bread is topped with a raw egg and a pat of butter before serving.
While these three versions are the most well-known, many other regions have their own variations, changing up the shape or adding ingredients like polenta, potatoes, or hard boiled eggs.
Ajaruli Khachapuri – Symbol of sun and the sea
Ajarian khachapuri has a unique shape and amazing taste. While other varieties of khachapuri can be paired with breakfast, lunch, or dinner, Ajarian khachapuri should be eaten alone for either breakfast or dinner. There are several versions of Ajarian khachapuri. The Laz, a people who lived near the seacoast, contributed to Ajarian-khhacapuri by giving the dish its signature boat-like shape. Additionally, the Laz also added an egg in the middle of the dish, which is symbolic of the sun. Ajarian khachapuri is not only delicious, it is also beautiful and symbolic of both sun and the sea.
This cheese-filled Georgian flatbread has its roots in the west-central region of Imereti, but by now it is a popular part of the elaborate feasts, known as supras, held across the country. Georgians typically make this savory pastry with a mixture of imeruli and sulguni cheese.
Samegrelo, the region on the west coast of Georgia, kicks Imeretian khachapuri up a notch by putting more cheese on top. This version is called Megruli khachapuri.