Khachapuri
Khachapuri is a traditional Georgian dish of cheese-filled bread. The bread is leavened and allowed to rise, and is shaped in various ways, usually with cheese in the middle and a crust which is ripped off and used to dip in the cheese. The filling contains cheese (fresh or aged, most commonly sulguni), eggs and other ingredients.
Etymology[edit | edit source]
The word "khachapuri" is derived from the Georgian words khacho (ხაჭო), which refers to a type of cottage cheese, and puri (პური), which means bread.
Varieties[edit | edit source]
There are several distinctive types of khachapuri in Georgian food from different regions of Georgia:
- Imeretian (Imeruli) khachapuri, which is circular and probably the most common type.
- Adjarian (Acharuli/Adjaruli) khachapuri, in which the dough is formed into an open boat shape and the hot pie is topped with a raw egg and a pat of butter before serving.
- Mingrelian (Megruli) khachapuri, similar to Imeritian but with more cheese added on top.
- Achma, which is more like a layered lasagna.
In Georgian culture[edit | edit source]
In Georgia, khachapuri is a common staple and is often used as a measure of Georgian inflation in a Khachapuri index. The dish is often served at celebrations and gatherings, and it is considered a national dish of Georgia.
See also[edit | edit source]
Khachapuri Resources | ||
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