Khachapuri: What Are the Types?

Khachapuri is a dish that has won the hearts not only of locals but also far beyond its borders. There are several varieties of khachapuri, each unique in its ingredients and method of preparation, reflecting the culinary traditions of different regions of Georgia. Many inexplicably associate Georgia only with delicious kebabs, khachapuri, and chacha. Although this wonderful country boasts a huge variety of delicious dishes and excellent wine. Nevertheless, it is undeniable that khachapuri in Georgia is very popular and incredibly delicious, it's just obvious. Let's talk about it in a little more detail.

What Is Khachapuri?

Khachapuri is a traditional Georgian dish consisting of bread filled with cheese. This dish is often compared to Italian pizza because of its combination of bread and cheese, but the unique shapes and types of khachapuri reflect Georgian culinary traditions. The main ingredients are local varieties of cheese, such as Imeretian or suluguni, which give khachapuri a rich and aromatic taste.

Khachapuri can be prepared in various forms, including in the form of a boat, which is characteristic of Adjarian khachapuri, where an egg is placed in the middle, creating a rich and juicy center that is traditionally mixed before consumption. This dish is not only delicious but also plays an important role in Georgian culture, being a symbol of hospitality and a festive treat on any table.

The Origins of Khachapuri

Khachapuri, a well-known Georgian dish, has a long history dating back to medieval times. It became especially popular in medieval Georgia, where each region gave the dish its unique appearance, changing its shape, fillings, and cooking methods. The earliest mentions of khachapuri can be found in Georgian literature of the 12th century when it was already known as a festive dish.

Khachapuri traditionally consists of bread filled with cheese, which could be prepared in various ways depending on the region. In Imereti, for example, they make round pies with cheese, while in Adjara, there are famous "boats" with cheese, butter, and eggs. There is a theory that the idea of ​​combining bread with cheese arose as a way to preserve cheese, which was especially important for nomadic shepherds.

In Georgia, khachapuri is not just food; it is part of the culture, a symbol of hospitality, and an indispensable element of any feast. Its universality and deep roots make khachapuri not just a delicious dish but an important part of Georgian national heritage.

Types of Khachapuri

At the RadioCafe Georgian restaurant in Tbilisi, the best khachapuri is served, which has found its fans not only among locals but also among the city's guests. The assortment includes various options of this famous Georgian dish, including the best khachapuri in Tbilisi:

• Four Cheese Khachapuri - gastro-khachapuri with suluguni, Imeretian cheese, parmesan, and Roquefort.
• Spinach and Parmesan Khachapuri in Cream Sauce - a light and aromatic option for those who prefer vegetable fillings.
• Author's Khachapuri with Gorgonzola, pear, honey, pine nuts, and Georgian cheeses - an ideal choice for lovers of spicy cheeses with a pronounced flavor.
• Gastro-Khachapuri with Chicken in Creamy Garlic Sauce with Georgian Cheeses - a traditional type of khachapuri, where chicken harmoniously blends with soft cheese.
• Capricciosa - Khachapuri with ham, mushrooms, three types of cheese, and salsa sauce.
• Black Khachapuri with Seafood in Cream Sauce and Georgian Cheeses.

Additionally, the RadioCafe Georgian cuisine restaurant offers a unique set of three mini khachapuri in Tbilisi, allowing guests to try different types and choose their favorite. RadioCafe sells over 5000 khachapuri per month, confirming their popularity and high quality.

What other types of khachapuri are there?

Khachapuri is a famous Georgian dish, which is a type of bread filled with cheese, and it can be prepared in various variations. Here are several popular types of khachapuri:

• Imeretian Khachapuri - the most common type of khachapuri, a round and flat bread completely covered with a layer of cheese.
• Adjarian Khachapuri (traditional boat-shaped khachapuri) - known for its open boat-like shape with an egg and a piece of butter added to the hot cheese before serving.
• Megrelian Khachapuri - Megrelian-style khachapuri is similar to Imeretian, but differs in that cheese is added both inside and on top of the dough, making it particularly cheesy.
• Shkmeruli - although it’s not technically khachapuri, this dish is often associated with it as it consists of chicken in garlic sauce, sometimes served with khachapuri for additional flavor.

Overall, there are as many types of khachapuri as you can imagine for fillings!

How to Cook Khachapuri?

Here is a step-by-step process for preparing traditional khachapuri:

1. Dough preparation. Mix flour, warm water, sugar, salt, and yeast. Knead the dough until it becomes elastic. Leave it in a warm place for 1-2 hours to rise.
2. Preparing the filling. Mix shredded cheeses, such as Imeretian and suluguni. You can add an egg for binding and seasonings to taste.
3. Forming khachapuri. Roll out the risen dough into a round or oval shape. Place the filling in the middle, leaving the edges free.
4. Forming the edges. Wrap the free edges of the dough towards the center, pinch tightly, creating the typical "boat" shape for khachapuri or leave a round shape for other types of khachapuri.
5. Baking. Bake the khachapuri in a preheated oven at 200-250°C until golden brown, about 15-20 minutes.
6. Additional ingredients. For Adjarian khachapuri, before finishing baking, carefully break an egg over the filling and return to the oven for a few more minutes.

The cooking process can vary significantly depending on the region and type of khachapuri. Fillings can include various cheeses, meat, or even sweet components, and shaping and baking methods may differ to achieve different textures and flavors.