Khachapuri: Exploring The Cheese Within This Georgian Dish

Khachapuri is a traditional Georgian dish, which roughly translates to 'cheese bread'. It is made with a variety of cheeses, the most common being imeruli and sulguni. Imeruli is a fresh, crumbly cheese made from cow's milk and whey, while sulguni is a firmer, more elastic cheese with a briny tart flavour. When melted together, they create a creamy and stretchy filling.

Khachapuri is made with a mix of Imeruli and Sulguni cheeses

Khachapuri, or Georgian cheese bread, is traditionally made with a mix of Imeruli and Sulguni cheeses. Imeruli is a fresh, crumbly mountain cheese from the Imereti region of Georgia, made with a mixture of cow's milk and the whey left over from making firmer cheeses. Sulguni, from the coastal Samegrelo region, has a firmer and more elastic consistency and a briny tart flavour. When combined and melted, they become a creamy and stretchy filling with a feta-like tang.

Georgia is not licensed to export its dairy products to the US or the EU, so Georgian-style cheeses can be difficult to find. However, American-made Imeruli and Sulguni are sometimes available at Russian and Ukrainian markets or online. If you can't get hold of these cheeses, low-moisture mozzarella and crumbled feta is a good substitute, and this combination is often used in Georgian restaurants in the US.

To make khachapuri, the dough is shaped into a boat and filled with the cheese mixture. It is then baked and served warm, with a runny egg in the centre and butter on top. This dish is usually served for breakfast or lunch in Georgia, and is a traditional way to welcome friends and family to the table.

These Georgian cheeses can be substituted with mozzarella and feta

Khachapuri is a traditional Georgian dish, which is a type of cheese bread. The two cheeses most commonly used in khachapuri are imeruli and sulguni. Imeruli is a fresh, crumbly, mountain cheese from the Imereti region. It is made with a mixture of cow’s milk and the whey leftover from making firmer cheeses. Sulguni, from the coastal Samegrelo region, has a firmer and more elastic consistency and a briny tart flavor. When combined and melted, they become a filling that is creamy and stretchy, with a feta-like funk.

However, these Georgian cheeses can be hard to come by outside of Georgia. In the US, for example, Georgian dairy products cannot be imported. So, if you are making khachapuri outside of Georgia, you may need to substitute the traditional cheeses with more easily available alternatives.

The good news is that there are excellent substitutions for these Georgian cheeses. Low-moisture mozzarella cheese can be mixed with feta or dry cottage cheese to make a filling that closely resembles the traditional recipe. This is a trick that many Georgian restaurants in the US use as well.

The Adjaruli variation is boat-shaped and topped with an egg

The Adjaruli variation of khachapuri, Georgia's national dish, is a boat-shaped, open-faced bread filled with cheese and herbs and topped with an egg. This variation comes from the Adjara region, home to the best sailors in the area, which is why the bread is shaped like a boat. The Adjaruli khachapuri is probably the most familiar to Americans.

The dough for Adjaruli khachapuri is wetter and more pizza-like than other variations, making it easy to roll out and pull apart. It holds its shape well during baking and is tender to pull apart, thanks to the addition of a bit of oil. This dough is best baked in a very hot oven to avoid a soggy bottom.

The cheese filling is traditionally a mixture of imeruli and sulguni, two popular Georgian cheeses. Imeruli is a fresh, crumbly, mountain cheese made with cow's milk and the whey leftover from making firmer cheeses. Sulguni, from the coastal Samegrelo region, has a firmer and more elastic consistency and a briny, tart flavour. When combined and melted, they become creamy and stretchy, with a feta-like taste.

However, as Georgian dairy products cannot be imported into the US or EU, it can be challenging to find these cheeses outside of Georgia. Instead, low-moisture mozzarella, crumbled feta, or a combination of the two can be used, as many Georgian restaurants in the US do. Some recipes also include ricotta.

To make Adjaruli khachapuri, the cheese mixture is placed in the centre of the dough, which is then shaped into a boat by pulling the edges up and twisting them together. An indentation is made in the cheese filling, and a raw egg is cracked into it. The khachapuri is then baked until the egg white is just set. When it comes out of the oven, butter is added on top, and the melting butter and egg yolk are stirred into the molten cheese to create a gooey sauce for dipping the crust.

Adjaruli khachapuri can be made in various sizes, from individual servings to large sharing dishes. It is meant to be eaten fresh and hot and can be served as a hearty snack or appetizer.

The Megruli variation has a layer of cheese on top

Khachapuri is a traditional Georgian dish that roughly translates to 'cheese bread'. It is a soft, cheese-filled bread that is often served for breakfast or lunch and is a great way to welcome friends and family to the table.

There are many regional variations of khachapuri, but the Megruli variation is a cheese-stuffed bread with a rich layer of cheese on top. This additional layer of cheese is what sets the Megruli khachapuri apart from other variations.

To make the Megruli khachapuri, you can start with an Imeruli khachapuri, which is a type of flatbread with a cheese-based filling. Imeruli khachapuri is made with a dry dough that can be baked in the oven or cooked on a range using an unoiled flat griddle or heavy skillet.

Once you have mastered the Imeruli technique, you can create the Megruli variation by adding a layer of crumbled Imeruli and Sulguni cheese on top in the final few minutes of baking. Imeruli is a fresh, crumbly cheese made with cow's milk and whey, while Sulguni has a firmer, more elastic consistency and a briny tart flavour. When combined and melted, they create a creamy and stretchy filling.

If you cannot find Imeruli and Sulguni cheeses, you can substitute them with other cheeses. A combination of low-moisture mozzarella and crumbled feta is a popular alternative and can be found in many Georgian restaurants in the U.S. You can also try making your own Imeruli and Sulguni cheeses at home.

The Megruli khachapuri is a delicious and indulgent variation of the traditional Georgian khachapuri, perfect for cheese lovers who want an extra cheesy treat.

The Imeruli variation is a flatbread with a cheese filling

The Imeruli variation is a flatbread with a cheese-based filling. It is possibly the most popular type of khachapuri, a traditional Georgian savory cheese-filled bread.

Imeruli khachapuri is made with a mix of local Imeruli and Sulguni cheeses, though it is sometimes made with just Sulguni cheese. Imeruli is a fresh, crumbly mountain cheese from the Imereti region. It is made with a mixture of cow's milk and the whey leftover from making firmer cheeses. Sulguni, from the coastal Samegrelo region, has a firmer and more elastic consistency and a briny tart flavor. When combined and melted, they become a creamy and stretchy filling with a feta-like funk.

If you live outside of Georgia, it can be difficult to find Imeruli and Sulguni cheeses. However, you can use low-moisture mozzarella mixed with feta or dry cottage cheese as a substitute. The filling is made by mixing the cheeses with an egg and seasoning with salt.

To make the Imeruli khachapuri, you first need to prepare the dough and the filling. The dough can be made with or without yeast. Without yeast, it is usually prepared using matsoni, a fermented dairy product popular in Armenia and Georgia, or a substitute such as kefir, buttermilk, or plain yogurt. Once the dough and filling are ready, follow these steps:

• Lightly dust a smooth, dry surface with flour to prevent sticking. Take a ball of dough and place it on the prepared surface, flattening it with your fingers to form a circle. You can also use a rolling pin.
• Place a quarter of the filling onto the dough.
• Pull the edges of the dough to the top and pinch them together firmly to enclose the filling.
• Flatten the khachapuri again with your fingers and/or a rolling pin, being careful not to tear the dough. If an air bubble forms, punch a hole with a toothpick or knife to release the air. Roll the dough as thin as possible, ideally about 6.5 to 7 inches in diameter.

Now you are ready to cook your Imeruli khachapuri! Heat a skillet over medium heat and cook the bread until golden and lightly charred, about 3 minutes on each side. Transfer to a plate and brush with melted butter. Repeat with the remaining dough and filling. Serve immediately.

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