IMERULI (IMERETIAN) KHACHAPURI
Khachapuri (Georgian: ხაჭაპური), 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: You can find the article here.
In this article we will show how to make Imeruli (Georgian: იმერული ხაჭაპური), an Imeretian khachapuri (from Imereti), which is circular and probably the most common type.
Ingredients: 200 grams of khachapuri dough and all purpose flour (for kneading dough and dusting).
Prepare the dough as per the step-by-step guide in the link to the article mentioned above.
The recipe for the dough is enough to make 3 khachapuri so you will need to reduce the quantity of ingredients if you only want to make one or two.
Other ingredients: 2 eggs (1 egg yolk for glazing but this is optional), 30 grams of butter and 600 grams of Imeretian cheese (alternatively, you can use feta cheese and mozzarella together).
Grate the cheese.
Add the grated cheese, one egg and 20 grams of butter to a mixing bowl.
Mix thoroughly.
Knead the dough before using. Leave for 10 minutes and then make a circular shape, with a lip around the edge, like in the picture below. Spread the cheese filling onto the middle of the dough.
Fold the edges of the dough over the cheese filling.
Seal the dough as shown in the picture below.
Turn the dough over and flatten it out to make a circular shape. As you spread out the dough make sure the cheese filling is spread evenly.Be careful not to tear the dough.
A rolling pin can also be used to flatten the dough.
The dough should like the one in the picture below.
Lightly dust a baking tray with flour (to stop the khachapuri sticking) and put the khachapuri in a pre-heated oven for about 15 minutes at a medium temperature. If you want to glaze the khachapuri with egg yolk do this 5 minutes before it is ready.
Glaze the khachapuri with butter as soon as you remove it from the oven. This makes it soft.
Serving: Cut into slices and serve immediately.
Enjoy this famous Imeretian dish!
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Georgian Recipes 
hello! does someone know which cheese i could us to make Kachapuri? i usually use mozzarella mixed with another type of cheese but, i would like to get closer to the real georgian cheese taste, so any similar type of cheese someone can advise to use?
thanks!
hey, so it’s pretty difficult to get hold of real georgian cheese outside of georgia – my mum (who is georgian) uses a mixture of mozzarella, feta and halloumi, which is about as close as you’ll get!
I’m a Georgian who lives in the States. I too, cannot find Georgian cheese in local stores, so I usually use 50/50 – Feta + Mozzarella cheeses (cow’s Feta), and the taste is close to the original recipe. But, of course, real Georgian cheese is the best for Khachapuri, if available.
Saveur’s recipe uses a ratio of 14 oz. muenster cheese to 6 oz. feta, and it’s actually pretty close in taste…but there’s nothing like that cheese from cows that have been out munching on wild herbs all day 🙂
After visiting friends in Tbilisi for a few weeks I learned how to make khachapuri and Khinkali. Years later, I am still making it. Audrey Porayko, Selkirk, Manitoba, Canada