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Khachapuri (Georgian for "cheese bread") is a filled bread dish from Georgia, similar to the Turkish peynirli (pide). The bread is leavened and allowed to rise, and is shaped in various ways. The filling contains cheese (fresh or aged, most commonly suluguni), eggs and other ingredients.

Left: Ajarian khachapuri, filled with cheese and topped with a raw egg.

There are several distinctive types of khachapuri in Georgian food from different regions of Georgia:

  • Imeritian (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
  • Abkhazian (Achma) khachapuri, which has multiple layers and looks more like a sauceless lasagna
  • Ossetian (Ossuri) khachapuri, which has potato as well as cheese in its filling
  • Svanuri khachapuri
  • Rachuli khachapuri
  • Phenovani khachapuri


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