The first time I tried Khachapuri, I was sitting at a tiny table in a Tbilisi side street, steam curling up from a freshly baked boat of dough. The moment I tore off that crusty edge and dipped it into the bubbling cheese and runny egg center—let’s just say, I forgot every other dish on the table.
Khachapuri (pronounced khah-cha-POO-ree) isn’t just a dish—it’s a whole experience. Warm, cheesy, buttery, with a touch of tang and a texture somewhere between pizza and heaven… this Georgian staple deserves a place in every carb-lover’s heart.
🧀 What Is Khachapuri?
Khachapuri is a traditional Georgian dish made from yeast-leavened bread, filled or topped with cheese, butter, and sometimes a runny egg. It’s comfort food at its finest—rich, warm, and perfectly indulgent.
There are different regional varieties (more on that below), but the most famous version is Adjarian Khachapuri—a boat-shaped bread with cheese filling and an egg yolk placed right in the center, just before serving.
🧭 A Quick Look at Its Origins
Khachapuri is one of the most iconic dishes in Georgian cuisine, and every region of Georgia has its own spin on it. It’s so beloved that there’s even a “Khachapuri Index” that measures inflation in Georgia based on the cost of its ingredients!
Bread and cheese have been part of Georgian food culture for centuries, but this particular combo—baked to gooey perfection—symbolizes hospitality and tradition. It’s often made at home for celebrations or sold in casual bakeries on the go.
🍞 Types of Khachapuri
There’s no single version of khachapuri—each region in Georgia offers a delicious twist.
| Type | Description |
|---|---|
| Adjarian (Acharuli) | Boat-shaped, filled with sulguni cheese, topped with butter and a cracked egg yolk. You stir the egg into the hot cheese before eating. |
| Imeretian (Imeruli) | Round, flat bread with cheese inside—like a cheesy stuffed pizza crust. |
| Megruli | Similar to Imeruli but with extra cheese melted on top too. Double trouble. |
| Penovani | Made with puff pastry, crisp and flaky—great for snacking or on the go. |
| Ossetian | A thinner, flatter bread, often filled with cheese and potatoes or beets. |
If you’re just starting out, Adjarian is the showstopper. The drama of the bubbling cheese, golden crust, and oozing yolk is unforgettable.
🧑🍳 Making Khachapuri at Home
I’ll admit—my first attempt was messy. But that’s part of the fun. Once you nail the dough and get the timing right, the rest is pure magic.
Basic Ingredients:
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All-purpose flour
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Yeast
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Warm milk or water
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Salt and sugar
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Cheese (traditionally sulguni or imeruli, but mozzarella + feta is a great sub)
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Butter
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Egg yolk (for Adjarian style)
Pro Tips:
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Don’t overstuff the dough or it’ll spill when baking
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Make the cheese mix a bit salty—it balances the richness
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For the Adjarian version, crack the egg yolk in the center halfway through baking, then let it finish in the oven for a perfect, silky texture
🧈 Right before serving, place a pat of butter on top and mix it all together with the yolk and cheese. Then, tear the edges off and scoop from the middle—no forks needed.
🍽️ When and How to Enjoy It
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Breakfast, lunch, dinner, or snack—it fits every mood
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Pair with Georgian wine or black tea
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Best eaten hot and fresh out of the oven
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Ideal for sharing (but you probably won’t want to)
🌍 Global Popularity of Khachapuri
Khachapuri has gone global, and for good reason. You’ll now find it in:
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Hipster cafés in Berlin
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Street food stalls in New York
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Trendy bakeries in Tokyo
Some even call it “cheese pizza’s cooler cousin”—and honestly, they’re not wrong.
✅ Final Thoughts: One Bite, and You’ll Understand
Khachapuri is love baked into bread. It’s rich, indulgent, and beautifully simple. Every bite reminds you of what good food is supposed to do: make you smile, fill you up, and slow you down.
If you ever find yourself in Georgia, make sure it’s the first thing you try. And if you’re staying home, bake it yourself. Trust me—once you try Khachapuri, you’ll wonder why it took you so long.
