KhinkaliKhachapuri types explained
Khachapuri (ხაჭაპური) means "cheese bread", and every region of Georgia bakes its own. These are the ones you will find on Georgian menus around the world.
Adjaruli khachapuri
The famous boat from Adjara on the Black Sea coast: an open bread filled with melted cheese, topped with a raw egg yolk and a piece of butter just before serving. Stir the yolk and butter into the cheese, then tear off the crust and dip it in.
Imeruli khachapuri
The everyday khachapuri from Imereti: a round, flat bread with cheese sealed inside. Cut into slices like a pie. The most common one in Georgian homes.
Megruli khachapuri
From Samegrelo: like Imeruli, but with extra cheese baked on top as well. Richer and more golden.
Penovani khachapuri
Made with flaky puff pastry, folded into a square or envelope around the cheese. Popular as a snack and in bakeries.
Achma
Layers of thin boiled dough and cheese with plenty of butter, baked like a lasagna. Soft inside and crisp on top.
Related breads
Lobiani is filled with spiced beans instead of cheese. Kubdari, from Svaneti, is filled with chopped meat and spices. Both are often on the same menu as khachapuri.
Which cheese is inside
Traditionally imeruli cheese, sulguni, or a mix of both. Outside Georgia, many kitchens blend mozzarella and feta to get the same salty, stretchy taste.
Questions people ask
How do you eat Adjaruli khachapuri?
Mix the egg yolk and butter into the hot cheese with a fork, then tear pieces of the crust from the edges and dip them into the middle.
Which khachapuri is best to share?
Imeruli or Megruli, cut into slices. Adjaruli is usually one per person.
Can khachapuri be delivered?
Yes, most Georgian kitchens on Khinkali.com deliver khachapuri. Adjaruli travels best when eaten soon after baking.