Frederic Melton
Khachapuri, a Georgian cheese bread, is a soft, cheese-filled bread with an egg baked on top. The traditional cheese used in this bread is sulguni, a brined pasta filata-type cow’s milk cheese that is often compared to mozzarella. However, since sulguni is hard to find outside of Georgia, most recipes recommend a blend of feta and mozzarella as a substitute.
| Characteristics | Values |
|---|---|
| Traditional Cheese | Sulguni, Imeruli, or a blend of both |
| Alternative Cheese | Mozzarella, Feta, or a blend of both |
| Region | Georgia |
| Type | Soft, cheese-filled bread |
| Other Ingredients | Egg, Butter |
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What You'll Learn
Traditional cheese used in khachapuri
Khachapuri, a Georgian cheese bread, is traditionally made with sulguni, a brined pasta filata-type cow's milk cheese that is similar to mozzarella. It is often described as salty and tangy and melts well. In Georgia, the traditional cheeses used in khachapuri are sulguni and imeruli. However, since these cheeses can be difficult to find outside of Georgia, many recipes substitute a blend of mozzarella and feta. This combination provides a mix of stringy cheese pulls and a slightly salty flavour.
Imeruli khachapuri is a type of khachapuri that is named after the Imeruli region of Georgia. It is a delicious cheese-filled bread that is easy to make and perfect for snacking or sharing with friends and family. The dough for Imeruli khachapuri is typically made with milk, which helps keep the dough soft and adds flavour.
Adjaruli khachapuri, also known as Adjarian khachapuri, is another popular variation that originates from the Adjaria region of Georgia. It is boat-shaped and typically includes an egg on top, along with butter and herbs. The combination of bread, cheese, and egg creates a comforting and delicious dish that is perfect for any meal or as an appetizer.
While the traditional cheeses used in khachapuri are sulguni and imeruli, some people also use a blend of mozzarella and ricotta or provolone for a gooey and stringy texture. Others have suggested using a mix of Gruyère, ricotta, and feta for flavour and melt. Ultimately, the choice of cheese can be adapted to personal preference, and different combinations can be experimented with to achieve the desired taste and texture.
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Substitutes for traditional cheese
The traditional cheeses used in khachapuri are sulguni and imeruli, which are difficult to find outside of Georgia. Sulguni is a brined pasta filata-type cow's milk cheese that is often compared to mozzarella. Imeruli is described as tangy.
If you are unable to find these cheeses, there are several substitutes that can be used to create a similar flavour and texture:
- Mozzarella: Mozzarella is a suitable substitute for sulguni due to its similar texture and meltability. It provides the desired stretchiness without compromising on taste.
- Feta: Feta is a good alternative to imeruli as it has a similar salty and tangy flavour profile. It adds a briny tang to the dish.
- Gruyère: This cheese can be used to enhance the overall flavour and melt of the dish.
- Ricotta: Adding ricotta will contribute to a creamier texture and a slightly different flavour.
A blend of mozzarella and feta is the closest alternative to the traditional cheese combination used in khachapuri. However, feel free to experiment with different ratios and additional cheeses to customise the flavour and texture to your liking.
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How to make khachapuri dough
Khachapuri, a Georgian cheese bread, is traditionally made with sulguni, a brined pasta filata-type cow's milk cheese. However, since sulguni is difficult to find outside of Georgia, mozzarella and feta are often used as substitutes. Some recipes also include ricotta, Gruyère, or Halloumi.
Now, here is a step-by-step guide on how to make the dough for this delicious bread:
Ingredients:
- 2 and 3/4 cups of all-purpose flour (or bread flour for Adjaruli style)
- 1 teaspoon of yeast
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 cup of warm milk (or a combination of water and milk)
- 1/4 cup of vegetable oil (optional)
Instructions:
- In a large bowl, whisk together the flour, yeast, sugar, and salt.
- Add the warm milk (or milk and water mixture) and mix until a soft dough forms. If the dough seems dry, add a little more milk. You can also add a drizzle of olive oil to the dough at this stage for a smoother consistency.
- Turn the dough out onto a work surface and knead until it is smooth and elastic, about 3-5 minutes. If the dough is sticky, sprinkle a small amount of additional flour as needed.
- Shape the dough into a ball. Drizzle a little olive oil into a clean bowl and place the dough inside, turning to coat it with oil.
- Cover the bowl with plastic wrap and set it in a warm place to rise until the dough has doubled in size, about 1-1.5 hours.
- After the first rise, remove the plastic wrap and press into the dough a few times with your hands to release air bubbles.
- Cover the dough again and let it rise in a warm place for another 30 minutes to an hour.
- Divide the dough into four equal pieces and shape each piece into a boat-like shape, about 9 inches in diameter. Let the shaped dough rise for another 20-30 minutes.
Now your khachapuri dough is ready to be filled with cheese and baked!
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Variations of khachapuri
Khachapuri is a popular dish in Georgia, and there are several distinctive types from different regions of the country. The most popular form is Imeretian (Imeruli) khachapuri, made with a yeast dough filled with white Imeretian salted cheese. It is round, double-crusted, and stuffed with sweet, curdy chkinti cheese bound with beaten egg.
Adjarian (Acharuli/Adjaruli) khachapuri is named for Adjara, a region of Georgia on the Black Sea. It is boat-shaped, with cheese, butter, and an egg yolk in the middle. The traditional cheeses used are tangy imeruli and sulguni, though outside of Georgia, a blend of feta and mozzarella is often used as a substitute.
Megrelian (Megruli) khachapuri is similar to Imeretian, but has more cheese added on top. Achma, from Abkhazia, has multiple layers and resembles a sauceless lasagna. It is baked in the oven and contains only cheese, with no meat.
Gurian (Guruli) khachapuri has chopped boiled eggs inside and looks like a crescent-shaped calzone. It is called "Christmas pie" in Guria and "Gurian pie" in the rest of Georgia. Ossetian (Osuri) khachapuri has a filling of potato and cheese.
Samtskhe–Javakhetian penovani khachapuri is made with cheese-filled puff pastry dough, resulting in a flaky pie. This variety is iconic and is best eaten freshly baked.
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History of khachapuri
Khachapuri, or Georgian cheese bread, is a soft, cheese-filled bread that is considered the national dish of Georgia. It is served hot from the oven, typically for breakfast or lunch, and is a traditional way to welcome friends and family to the table.
The name "khachapuri" comes from the Georgian word "khacho", meaning cheese curd or cottage cheese, and "puri", which comes from the Indian word for bread. The dish is believed to date back to the 12th century when Georgia experienced a period of renaissance, though its specific roots remain unclear.
There are several types of khachapuri from different regions of Georgia, with Imeretian (Imeruli) khachapuri being the most popular form. It is made with a yeast dough filled with white Imeretian salted cheese. Adjarian (Acharuli/Adjaruli) khachapuri, named for the region of Adjara on the Black Sea, is a boat-shaped variation with cheese, butter, and an egg yolk in the middle. Megrelian khachapuri (Megruli) is similar to Imeretian but has more cheese added on top. Achma, from Abkhazia, has multiple layers and resembles a sauceless lasagna. Gurian (Guruli) khachapuri is crescent-shaped like a calzone and contains chopped boiled eggs. Ossetian (Osuri) khachapuri is filled with potato and cheese.
Khachapuri has become popular beyond Georgia, especially in other post-Soviet states such as Russia and Armenia. During the 2014 Winter Olympics in Sochi, 175,000 khachapuris were reportedly consumed. The dish has also gained global recognition through platforms like Instagram, with many people sharing their recipes and experiences of trying this delicious Georgian specialty.
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Frequently asked questions
Traditionally, khachapuri is made with sulguni, a brined pasta filata-type cow’s milk cheese.
Sulguni is often compared to mozzarella. It melts well and is described as salty and tangy.
Yes, Imeruli is another traditional cheese used in khachapuri. It is also sometimes made with a blend of sulguni and Imeruli cheeses.
Yes, since sulguni and Imeruli can be hard to find outside of Georgia, many recipes recommend a blend of mozzarella and feta as a good alternative.
Khachapuri is a soft, cheese-filled bread from Georgia. It is the country's national dish and is served hot from the oven.
