BOILED AND FRIED KHACHAPURI
This recipe for boiled and also fried khachapuri is from a Georgian cookery book published in 1909. This dish is rarely prepared these days as the recipe has been largely forgotten. There are several versions, including with or without cheese. The boiled khachapuri can be served with butter, sour cream or a sprinkling of cinnamon and … Continue reading
KHACHAPURI WITH TARRAGON
Georgians are very fond of the herb tarragon, which they call tarkhuna (Georgian: ტარხუნა). It used to flavor meat stews, grilled trout, salads and many other dishes. In this recipe we show how to make a khachapuri flavored with tarragon. Khachapuri (Georgian: ხაჭაპური) is justifiably considered to be one of Georgia’s national dishes and is popular in restaurants and in … Continue reading
MOKHRAKULA
In this family recipe from a village in lower Racha (Georgian: რაჭა) we show how to make a type of khachapuri similar to Mokhrakuli Khachapuri (Georgian: მოხრაკული ხაჭაპური) in that it is fried, not baked, and takes much less time to make than the traditional baked khachapuri. Ingredients: Dough: 3 eggs, 200 grams of flour, 150 ml of water, … Continue reading
KHABIDZGINA
Khachapuri (Georgian: ხაჭაპური) is justifiably considered to be one of Georgia’s national dishes and is popular in restaurants and in homes. There are several different regional types and it can be made with a variety of fillings. In this recipe we show how to make Khabidzgina (Georgian: ხაბიძგინა), which is a khachapuri filled with potato and cheese. This type of … Continue reading
SVANETIAN KHACHAPURI WITH CHEESE AND GREEN ONIONS
Khachapuri (Georgian: ხაჭაპური) is considered to be one of Georgia’s most famous national dishes and several of Georgia’s regions have their own distinctive type. In this recipe we show how to make a khachapuri filled with cheese and green onions. This type of khachapuri comes from Georgia’s Svaneti region (Georgian: სვანეთი). Ingredients (for the filling – for 3 servings): 500 … Continue reading
KHACHAPURI WITH POTATO FILLING
Khachapuri (Georgian: ხაჭაპური) is justifiably considered to be one of Georgia’s national dishes and is popular in restaurants and in homes. There are several different regional types and it can be made with a variety of fillings. In this recipe we show how to make a khachapuri filled with potato. This type of khachapuri is a popular meal in South … Continue reading
CHAKHRAGINA -OSSETIAN KHACHAPURI
Khachapuri (Georgian: ხაჭაპური) is considered to be one of Georgia’s most famous national dishes and several of Georgia’s regions have their own distinctive type. In this recipe we show how to make a khachapuri filled with cheese and beetroot leaves. This type of khachapuri comes from South Ossetia, where it is called chakhragina. It is also a popular khachapuri in … Continue reading
GURIAN CHEESE AND EGG FILLED PASTRY
In this recipe we show how to make a pastry filled with cheese and boiled eggs that comes from Georgia’s Guria region. Guria (Georgian: გურია) is situated in the western part of the country, bordered by the eastern end of the Black Sea. Ingredients (for 4 servings): For the dough: 600 grams of flour, 300 grams of all … Continue reading
MOKHRAKULI KHACHAPURI
Khachapuri (Georgian: ხაჭაპური), is a cheese bread that is justifiably considered to be one of Georgia’s national dishes. Different regions of Georgia have their own type of khachapuri. In this recipe we show how to make Mokhrakuli Khachapuri (Georgian: მოხრაკული ხაჭაპური). This type of khachapuri is called a “lazy khachapuri” as it is fried, not baked, and takes much less time to … Continue reading
GEORGIAN SULGUNI CHEESE
Sulguni (Georgian: სულგუნი) is a cheese from the Samegrelo region of Georgia. It has a sour, moderately salty flavor and an elastic consistency. Sulguni is made using only natural ingredients: normalized cow milk clotted by rennet with pure cultures of lactic bacteria. It is a “quick cheese” maturing in just one or two days. A typical … Continue reading
MEGRULI KHACHAPURI
Khachapuri is a filled bread stuffed with melting cheese. It is justifiably considered to be one of Georgia’s most famous national dishes. In an earlier article we described three of the most popular types and gave a step-by-step guide on how khachapuri dough is made. Find it here. In this article we will show how to make Megruli Khachapuri (Georgian: მეგრული ხაჭაპური) from … Continue reading
KHACHAPURI – GEORGIAN CHEESE BREAD
Khachapuri (Georgian: ხაჭაპური), is a filled bread stuffed with melting cheese and often served sliced, like a double-crust pizza. It is justifiably considered to be one of Georgia’s national dishes and is popular in restaurants and in homes. Different regions of Georgia have their own type of khachapuri with the most common being – Ajaruli or Acharuli (Georgian: აჭარული ხაჭაპური) – Ajarian khachapuri (from … Continue reading
MAKING GEORGIAN FLAKY PASTRY
Flaky pastry is used for several popular Georgian dishes, including Khachapuri (Georgian Cheese Bread), Lobiani, pastries and cakes. This step-by-step guide will show you how to make authentic Georgian flaky pastry. Ingredients: 1.2 kilos of white flour, 1 egg, 180 grams of butter, 500 ml tepid water (milk can be used instead, especially if you intend to make … Continue reading
IMERETIAN CHEESE
Imeretian cheese from the Imereti region of Georgia is a very popular curd cheese made from cows milk. It has a soft and springy texture and a slightly sour, salty taste. It is a “quick cheese” maturing in just one or two days. A typical handmade Imeretian cheese is shaped as a flat disc, 2.5 to 3.5 centimeters thick. … Continue reading
GEORGIAN CHACHA
Chacha (Georgian: ჭაჭა) is a strong spirit made of the grape residue (pomace) left after making wine. Chacha is often made at home in a mini still. By the American definition, it qualifies as “moonshine” but unlike the production of “moonshine” in the United States, distilling chacha is not illegal in Georgia and many families continue the tradition. To most … Continue reading
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Georgian Recipes 