Randy Chandler
Khachapuri, the national dish of Georgia, is a soft, cheese-filled bread that is easy to make and fun to share. It is typically made with sulguni, a brined pasta filata-type cow's milk cheese that is similar to mozzarella. However, since sulguni can be hard to find outside of Georgia, many recipes substitute it with a blend of mozzarella and feta, with some adding ricotta or halloumi for extra creaminess. The Adjarian version, named for the Adjaria region on the Black Sea, is a boat-shaped khachapuri with an egg yolk in the middle, while the Imeretian (Imeruli) khachapuri is the most popular form, made with a yeast dough filled with white Imeretian salted cheese.
| Characteristics | Values |
|---|---|
| Traditional Cheese | Sulguni, Imeruli, Selegini, or a blend of Sulguni and Imeruli |
| Common Substitute Cheeses | Mozzarella, Feta, Gruyère, Ricotta, Halloumi |
| Bread Type | Yeast dough, bread flour, all-purpose flour |
| Other Ingredients | Egg, Butter, Herbs |
| Variations | Megrelian, Achma, Gurian, Ossetian, Penovani |
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What You'll Learn
Traditional Georgian cheeses: sulguni and imeruli
Khachapuri, the national dish of Georgia, is a soft, cheese-filled bread. It is traditionally made with sulguni, a brined pasta filata-type cow's milk cheese that is similar to mozzarella in its stringy texture when melted. Sulguni is often described as salty and tangy. Imeruli, a white Imeretian salted cheese, is also commonly used in khachapuri, either on its own or in combination with sulguni.
As sulguni and imeruli are hard to find outside of Georgia, substitute combinations of other cheeses are often used in khachapuri. Mozzarella and feta are popular substitutes for their similar texture and salty flavour. Other cheeses used in combination include ricotta, halloumi, and gruyère.
Imeruli khachapuri is the most popular form of the dish, made with a yeast dough filled with imeruli cheese. The Adjarian (or Adjaruli) version, named for the Adjara region of Georgia on the Black Sea, is a boat-shaped variation with cheese, butter, and an egg yolk in the middle. The Megrelian (or Megruli) version is similar to Imeruli khachapuri but with more cheese added on top.
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Common substitutes: mozzarella, feta, ricotta, halloumi
Khachapuri, a Georgian cheese bread, is traditionally made with sulguni, a brined pasta filata-type cow's milk cheese. However, since sulguni can be hard to find outside of Georgia, there are several common substitutes that can be used to create a similar taste and texture. These include mozzarella, feta, ricotta, and halloumi.
Mozzarella is a popular substitute for sulguni in khachapuri due to its stretchy melt and stringy cheese pulls. It provides a similar texture to sulguni and is widely available. Feta is another commonly used substitute, as it adds a salty flavour to the dish. Combining mozzarella and feta can result in a flavour and texture that closely resemble those of traditional khachapuri made with sulguni.
Ricotta is also used in khachapuri for its creaminess. It softens after baking, contributing to the overall texture of the dish. Halloumi, a semi-hard cheese, can be grated and added to the filling. It melts well and adds a salty flavour, similar to sulguni.
When substituting cheeses for sulguni in khachapuri, it is essential to consider the desired flavour and texture profile. Combining different cheeses, such as mozzarella, feta, ricotta, and halloumi, can help create a flavourful and gooey khachapuri that closely resembles the traditional Georgian dish.
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How to make the dough
To make the dough for khachapuri, start by whisking together flour, yeast, sugar, and salt in a large bowl. The yeast is a key ingredient here, as it gives the dough that characteristic soft, bread-like texture. You can use plain or bread flour, depending on the type of khachapuri you're making. Plain flour has a lower level of gluten-forming protein, resulting in a dough with less elasticity and chew, making it ideal for Imeruli khachapuri. On the other hand, bread flour provides more structure and a crustier texture, perfect for the Adjaruli style.
Next, add the liquid. Most recipes call for water, but you can also use milk, which helps keep the dough soft and adds a subtle flavour. Some recipes even suggest adding a bit of sour cream or yogurt to the mix. Heat the milk with butter until the butter melts, then pour it into the dry ingredients, stirring until it forms a sticky dough.
Turn the dough out onto a work surface and knead it until smooth, which should only take about 3 minutes. If the dough is sticking to the surface, add a light sprinkle of flour, but be careful not to add too much, as this can alter the texture of the dough. Shape the dough into a ball.
Coat the dough with olive oil and place it in a clean bowl. Cover the bowl and let the dough rise. The rising time can vary depending on your schedule and preference. You can let it rise at room temperature for about 1 to 1.5 hours until it has doubled in size. Alternatively, you can prepare the dough ahead of time and let it rise slowly in the fridge for a day, developing more flavour.
Once the dough has risen, you're ready to assemble and bake your khachapuri!
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How to make the cheese filling
Khachapuri, a Georgian cheese bread, is traditionally made with sulguni, a brined pasta filata-type cow's milk cheese. However, as sulguni can be hard to find outside of Georgia, it is common to use a blend of other cheeses as a substitute.
To make the cheese filling for khachapuri, you can use a combination of mozzarella, Gruyère, ricotta, and feta. Mozzarella provides a stretchy melt, Gruyère adds flavour and melt, ricotta brings creaminess, and feta adds a briny tang. Play around with the quantities of each cheese to suit your taste preferences. For a more authentic Georgian flavour, you can replace some of the feta with grated halloumi.
Once you have selected your cheeses, grate or crumble them and mix them together in a bowl. You can then add the cheese filling to the centre of your khachapuri dough, spreading it to an even thickness. Pull the dough's edges up and around the cheese, twisting the ends to form a boat shape.
After baking your khachapuri, use the back of a spoon to make an indentation in the centre of the cheese filling. You can then add an egg to the indentation and return the khachapuri to the oven to bake until the egg white is set.
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Variations: Adjaruli, Megruli, Achma, Gurian, Ossetian
Khachapuri is a traditional Georgian dish of cheese-filled bread. The bread is leavened, filled with a mixture of cheese and sometimes eggs or other ingredients, and then baked. The type of cheese used varies, but it is most commonly a specialised khachapuri cheese, made from fresh or aged curd. Here are some popular variations of khachapuri:
Adjaruli
Adjaruli khachapuri, also known as Adjara, is a variation of the dish that hails from the region of Adjara on the Black Sea. It is filled with a mixture of elasticky sulguni and fresh curd Imeruli cheese, although some recipes substitute these cheeses with a blend of mozzarella and feta. Adjaruli khachapuri is baked in the oven until the cheese is melted, and then an egg is added to the centre of the bread and baked until the egg whites are set.
Megruli
Megruli khachapuri is a variation of the dish that is similar to Imeretian khachapuri but with more cheese added on top. It is filled with Imeruli and sulguni cheese, although these can be substituted with feta and low-moisture, whole-milk mozzarella, respectively. The dough is rolled out and filled with the cheese mixture, and then baked in the oven until the cheese is melted and bubbling.
Achma
Achma is a variation of khachapuri from Abkhazia. It has multiple layers and resembles a sauceless lasagna. The recipe involves mixing eggs, lukewarm water, butter, salt, and flour to form a dough, which is then baked in a preheated oven.
Gurian
Gurian khachapuri, also known as Guruli or Guruli gvezeli, is traditionally eaten in Georgia and Russia during Christmas. It is made with yeast dough, a cheese mixture, and chopped boiled eggs, and is often served with scallions. The dough is folded into a crescent shape and baked in the oven.
Ossetian
Ossetian khachapuri, also known as khabizgini, is a variation of the dish that is filled with potatoes and cheese.
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Frequently asked questions
The traditional cheese used in khachapuri is sulguni, a brined pasta filata-type cow's milk cheese that is often compared to mozzarella.
Since sulguni cheese is hard to find outside of Georgia, a blend of feta and mozzarella is often recommended as a substitute.
Other cheeses that can be used in khachapuri include ricotta, Gruyère, and halloumi.
The Adjarian (or Adjaruli) version of khachapuri, named for the Adjaria region of Georgia, uses a combination of sulguni and imeruli cheeses.
Adjarian khachapuri is also known as "cheese boat" due to its boat-like shape.
