Khachapuri: what are they and where is the best place to try them? National pride: Guide to khinkali and khachapuri How to eat khachapuri with your hands or a fork.

The classics and pride of Georgian cuisine - khinkali and khachapuri - should be perceived as more than just southern dishes. It is enough to pay attention to how sensitive the Georgians themselves are to these dishes, how easy it is to make a mistake when preparing them or the very process of eating them. This is the same case when the minimum available resources in skillful hands turns into unexpectedly juicy, varied and even interactive food.

Khinkali (like khachapuri) requires one hundred percent adherence to exact recipes and careful selection of ingredients, otherwise you risk simply not understanding such a dish and “dignifying” it with an offensive comparison with a large dumpling. Today FURFUR presents a short guide to khinkali and khachapuri - it breaks down these dishes into types, gives advice on how not to look ignorant during the first meeting with khinkali, and also turns to professionals from the famous Moscow restaurant “Chito-Ra” for help.

Khachapuri

As you know, khachapuri is a flatbread with a special loose cheese - one that cannot be grated, but can only be torn by hand. It is interesting that not so long ago Georgia patented this dish - the government of this country is trying to create such conditions that khachapuri, made from ingredients that are incorrect, in their opinion, cannot bear the name khachapuri. The people of this country have such a reverent attitude towards the authenticity of this dish.

Khachapuri is divided into a large number of types, however, usually, the choice consists of only three: Imeretian, Megrelian and Adjarian. The first two have the shape of a circle and are baked with Imeretian cheese or suluguni inside (in the case of Megrelian khachapuri, also outside).

Khachapuri in Adjarian style

Another story is Adjarian-style khachapuri. It is distinguished by its boat shape and a fresh egg with butter in the middle - apparently, without them the dish may not be filling enough. There is no consensus on how to properly eat such khachapuri, but besides the boring options of eating with your hands and a fork, there is a more interactive one: mix the filling with a fork, then break off the hard edges of the “boat” and, moistening it with the filling, put it in your mouth. In the end, only the middle remains of the khachapuri, which is eaten with a fork and knife.

Khinkali: basics

Some will say that khinkali is just a strange big dumpling from Georgia, and they will be wrong. Still, khinkali are distinguished by the juicy broth inside, which makes them more similar to Uzbek Chinese manta rays. The latter, however, are deprived of all the interactivity that is present in eating khinkali: several variations of preparation, disputes about the method of eating, counting tails and determining the weakest eater, the ability to eat with your hands without being embarrassed by indecent sounds - all this makes khinkali the most masculine dish.

Chewing, of course, was very difficult for him, but he wanted to eat. And there was no food, only lamb meat, onions, garlic and flour. So my sister chopped the meat into mince and cooked it with broth. There are a lot of sheep in the mountains, but cooking could only be done in a very primitive way. And for khinkali you don’t need to fry anything, just a pan and flour.”

One of the controversies surrounding khinkali is whether it should be with or without herbs. Initially, khinkali were prepared without greens, which simply were not available in the mountains. The version with greens was invented by city slickers, for whom the “dough-meat-pepper” formula seemed too ascetic.

How to eat khinkali

Main mistakes

Josip, cook at Chito-Ra:“In Georgia it is bad form if someone eats khinkali with a fork and knife, it is not accepted. When George Bush came to Georgia, he even ate with his hands. In Russia, many people do it wrong - they eat it with sauce, and with bread, and with sour cream, and with a fork and a knife. But you need to eat khinkali just like that, it’s such a primitive, rustic dish.”

July 3rd, 2015

Oh, yes! I love Georgia, I really can’t! I still remember my trip to this most hospitable country in the summer of 2006 and look forward to the future trip that we will take to Georgia and Armenia in two months. Well, I hope it happens! For now, all that remains is to enjoy Georgia in your native Moscow. No, no, you heard right. We also have Georgia in Moscow. And last Sunday my friends and I visited the Khachapuri Festival in a nice Georgian cafe "Batoni" on Bolshaya Dorogomilovskaya. And I’ll tell you more: it was not just a Festival, but a real full-fledged master class on making khachapuri! The chef of the cafe, Nana Chechelashvili, told us and showed us how to prepare them. And we prepared as many as five types of them: Imeretian, Megrelian, Adjarian, with herbs and puff pastry.
Well, then we ate them too. Yum!

I warn you right away: this story of mine is about very tasty food. Therefore, whoever didn’t hide, it’s not my fault!

This modest, sweet woman is chef Nana Chechelashvili.
2.

In general, what I appreciated most is that only Georgians work as cooks in the kitchen at Batoni. What does this mean? And the fact that the cuisine here, in this case, is truly Georgian, and not “similar to Georgian,” as is often the case in other establishments. And, in general, I believe that only representatives of the country or region of this very cuisine can prepare dishes of traditional national cuisine. But for everyone else, it turns out differently.
3.

I honestly admit to a small omission. There are three cafes "Batoni" in our city, but I still haven't been to one. Therefore, when I read on their website that in “Batoni” on Bolshaya Dorogomilovskaya “warm spicy smells, warm delicious Georgian bread, warm lampshade light and a warm look” were waiting for me, that is, in other words, everything that I liked so much nine years ago in Georgia itself, I went there with even greater pleasure.
At the entrance to the cafe, musicians played Georgian melodies and sang national songs.
4.

And look at the paintings on the walls in “Batoni”! :)
5.

6.

7.

8.

A little more surroundings.
9.

10.

Rolling pins for the master class and khachapuri recipes were already waiting for us!
11.

Ingredients.
12.

And finally, the Festival began. But you probably already realized that there were a lot of people who wanted to learn how to cook real Georgian khachapuri. They all put on aprons and gloves and crowded around the table. Moreover, it was so dense that at first I didn’t even manage to squeeze in to take a few photos. However, Nana was not at a loss for a minute and immediately began to talk about how to make the right dough for khachapuri.
13.

14.

And it turned out to be not at all difficult to do. Moreover, for all types of khachapuri, with the exception of puff pastry, the dough is, in general, the same.
Write it down!
- Water - 1 liter or Milk - 1 liter;
- Flour - 1 kilogram;
- Sugar - 1 tablespoon;
- Salt - 1 tablespoon;
- Yeast - 1 tablespoon.
Knead the dough by first adding 2 tablespoons of flour and leave until bubbles appear. And then add the rest of the flour, mix, leave in a warm place for 40 minutes and mix again.
15.

First of all, we started preparing khachapuri in Mergelian and Imeretian styles. These two types of khachapuri, as it turns out, are very similar to each other. For the filling, per one piece you need to take 220 grams of cheese (Suluguni and Imertinsky in equal proportions). Grate the cheese. Then roll out the dough into circles 5 mm thick (one khachapuri takes about 210 grams of dough). Place the cheese filling in the center of each circle, bring the edges of the dough together and pinch. Then sprinkle a little flour and roll out again to a thickness of 8-10 mm.
If you are preparing khachapuri in Megrelian style, then you need to sprinkle cheese on top, but if in Imeretian style, then you do not need to do this. Actually, this is precisely why Megrelian and Imeretian khachapuri differ from each other.
16.

Then put them in the oven as hot as possible for 10 minutes.
17.

18.

Before serving, brush the crust with oil.
Incredibly delicious! :)
19.

Inga arctic-inga.ru he knows for sure!

Well, I love Adjarian khachapuri most of all. For a long time, ardently and passionately. A fan, in general! :) We started to eat them after the Mingrelian and Imeretian khachapuri were eaten.
The dough for Adjarian khachapuri, as I already said, is prepared in exactly the same way. And, for the filling, per one khachapuri you need to take 150 grams of cheese (Suluguni and Imeretian in equal proportions), 25 grams of butter and 1 egg. Grate the cheese for all khachapuri at once, beat in one extra egg and add a little salt.
21.

Roll out the dough into large, plump ovals (one khachapuri takes about 180 grams of dough) and make boats out of it - fold the edges towards each other and pinch the corners.
22.

Everyone's getting ready!
23.

24.

Place the filling into the boats.
25.

And put them in the oven at 200 degrees for 15 minutes.
We take it out, beat one egg yolk into the center and put it back for 4 minutes!
Here the eggs await their fate. :))
26.

27.

The yolk has gone!
28.

Take it out of the oven again, put a small piece of butter in each khachapuri and... eat!
29.

This is incredibly delicious! Lena appassionata_lr won't let you lie. :))
The best khachapuri in Georgia!
30.

After preparing and eating Adjarian-style khachapuri, everyone, however, was a little tired, and some even scattered in all directions. But my fellow bloggers and I were persistent and continued to participate in the master class. Now it’s time to prepare khachapuri with herbs and khachapuri made from puff pastry, which, by the way, are called foamani.
For the filling for khachapuri with herbs, per one khachapuri it was necessary to take 130 grams of cheese (Suluguni and Imeretian in equal proportions), 85 grams of beet leaf and 15 grams of fresh tarragon.
Grate the cheese and mix it with chopped herbs.
31.

Well, then we do everything exactly the same as when we prepared khachapuri in Imeretian style.
Roll out the dough into circles.
32.

We put the filling on it.
33.

We connect the edges, pinch them, sprinkle the flatbread with a little flour and roll it out again.
It turns out such beauty! :)
34.

Place in the preheated oven for 10 minutes, remove and brush the crust with butter before serving. Mrrrr! :)
And, in order to prepare foamani - khachapuri from puff pastry, Nana Chechelashvili suggests taking ready-made dough. In principle, I completely agree with her, because making puff pastry yourself is such a hassle that it’s really easier for me personally to buy ready-made dough in the store, especially since it’s sold everywhere.
Roll out the dough to form thin squares. Then fold them in half and roll them out thinly again. We do this three times. If necessary, add flour little by little so that the dough does not stick to your hands and to the board. Grate the cheese and place it on the dough squares.
35.

Now we roll up the khachapuri into an envelope.
36.

37.

38.

And send it to bake in the oven, preheated to 220 degrees, for 15 minutes.
39.

Let's get it!
40.

Grease the crust with butter and be sure to eat it hot. This is exactly the trick of puff khachapuri. :)
41.

I honestly admit: I wasn’t the only one who couldn’t manage to try all five types of khachapuri (in fact, I only tried two: marl style and half Adjarian style), so all the guests packed khachapuri with herbs and foamani to take with them. True, by the time I got home, I still wasn’t hungry and treated my parents to khachapuri. They really liked it. :)
Well, as for the festival and the master class, at the end all its participants were awarded branded certificates and three prizes were drawn: two bottles of excellent Georgian wine and a trip to “Batoni” for two people.
42.

“This certificate certifies that Natalya Anokhina was trained in preparing 5 types of khachapuri on June 28, 2015 and is such a master of Georgian cuisine! We swear to our mother, well!”
So, if anything, please contact us. :))
43.

Do you know what was the most surprising? That I won one of the two bottles of wine. :))
White dry Tsinandali. How I love. :)
44.


Well, at the end of my story, all I can do is thank “Batoni” from the bottom of my heart for an excellent Festival, and

Flatbread baked over fire is one of the most ancient types of food. Georgians added young pickled cheese to it and got the famous khachapuri. Due to its simplicity and popularity, this dish has recently become an economic indicator.

A native of Sukhumi, chef of the Moscow restaurant “Prisoner of the Caucasus” Olga Gulieva explains how and what to eat khachapuri with.

Khachapuri - appetizer or main course?

It all depends on the serving size. But in any case, khachapuri is a very filling food that is served for breakfast or dinner.

Is it difficult to cook?

As a rule, no. The simplest khachapuri is Imeretian. They are often made for a feast that involves a large number of guests, for example, several hundred people. Imereti khachapuri, unlike all other types, does not have to be eaten hot, which means it can be prepared in advance. The most labor-intensive and high-calorie variety is achma.

What should you serve khachapuri with?

This dish does not require any special sauces. You can eat it with fresh herbs, and wash it down with tarragon lemonade or the famous Lagidze waters: creamy, duchess - whichever you like best.

How to eat them correctly?

With your hands. Round Imeretian khachapuri are cut into pieces, and Adjarian-style khachapuri is eaten from the edge of the boat. Break off the tail, mix the cheese and egg evenly in the center, and put the piece soaked in the filling into your mouth. And so they continue from the edge to the center. The bottom is eaten last.

To compare the level of inflation in different regions of Georgia, economists from Tbilisi State University proposed using as a measure the cost of products (flour, cheese, matsoni), as well as electricity or gas required to produce one Imeretian khachapuri. The indicator, understandable to any resident of Georgia, is called the “Khachapuri Index”. Imeretian khachapuri is indeed prepared in all corners of the country. Moreover, each region of Georgia also has its own version of the dish, but the basic set of ingredients for any khachapuri is unchanged and is contained in the name of the dish: khacho - “cottage cheese”, puri - “bread”.

Chkinti-kveli, the Imeretian cheese used for khachapuri, really resembles cottage cheese. It is made from fresh cow's milk, and the fundamental difference from cottage cheese is a special starter and a couple of days spent in brine. If you mix chkinti-kweli with herbs and spices, it turns into the popular gebzhalia snack. But first of all, this young cheese is a semi-finished product, the raw material for the production of suluguni.

It is the immaturity of chkinti-kveli and its relatively weak saltiness that provides the delicate taste of Imeretian khachapuri. If for some reason chkinti-kveli is not available, it is replaced with suluguni, Adyghe cheese or feta. When preparing khachapuri, a little more dairy products are consumed than flour. And the point is not only in the filling, which should be as much as the dough, but also in the dough itself: for most varieties of khachapuri it is kneaded with fermented milk matsoni.

Ethnographers believe that khachapuri began to be baked in the mountains of Northwestern Georgia. At first it was the food of shepherds. You can’t take a lot of food with you to a high-mountain pasture where cows were driven for the summer. And for khachapuri you only need to stock up on wheat flour. The rest - matsoni and young cheese - can be made on site. Just form a flatbread from all the ingredients, bake it over an open fire - and a hearty dinner is ready. Actually, this is how Imeretian khachapuri are made, only over time they began to fry them in a ketse clay frying pan or bake them in a tone oven. In Georgia, grapevines or fruit trees are used to fuel it. Unlike Imeretian khachapuri, Megrelian khachapuri is used not only as a filling, it is also sprinkled on the flatbread.

Adjarian khachapuri is baked in the form of an open boat in a wood-burning oven. At the end of cooking, crack a raw egg into the center of the hot cheese filling and cook for a couple more minutes. In Adjara, another, more complex variety of khachapuri was invented - achma. For its filling, several layers of lightly boiled dough are used, alternating with layers of grated cheese. Such a dish cannot be called a flatbread, but rather a pie. However, the original Adjarian khachapuri is even less similar to the rest of the “family” than achma. The dough for it should be simple, “bread”: water, flour and yeast (today it is customary to add eggs to the dough for other types of khachapuri). And the shape of Adjarian khachapuri is more reminiscent of the Turkish flatbread pide: it is also baked in the shape of a boat. Turkish culinary traditions have definitely influenced the cuisine of Western Georgia, and Adjarian cuisine in particular. Only the filling of pide and khachapuri differs. For pide you can use anything: cheese, meat, vegetables, but khachapuri only requires cheese. But there are exceptions to this rule. So, Svan khachapuri is filled with ground lentils, and the further to the east of the country, the more often various additives are mixed into the cheese: beet tops, spinach, nettle leaves.

Today there is no canonical recipe for khachapuri: each housewife prepares the dish in her own way. New varieties are also appearing. Thus, foamani - khachapuri made from puff pastry - is becoming increasingly popular. Maybe that’s why Georgians treat khachapuri with such respect - this dish is always recognizable and at the same time constantly changing.

RECIPE

Khachapuri in Adjara

Cooking time: 20 minutes
For how many people: 6

For the test

Premium wheat flour - 640 g
Water - 380 ml
Salt - 15 g
Yeast - 2 g

For filling

Imeretian cheese (can be halved with suluguni) - 1200 g
Eggs - 6 pcs.
Butter - 90 g

1. Dilute the yeast with warm water, add to a bowl with flour, add salt, pour in warm water and knead the dough. Knead for 10 minutes. The dough should be plastic, not tight. Let stand in a warm place for 2-3 hours.

2. Divide the dough into six parts. Form each part into a sausage. Roll into an oval cake.

3. Place grated cheese in the middle. Connect the edges of the cake in the center. You should get an elongated pie. Turn it seam side down. Make a longitudinal cut in the center. Extend the edges and roll up slightly. The shape of the khachapuri should resemble a boat.

4. Bake in an oven preheated to 200–220 °C for 10–12 minutes. Remove from the oven, crack an egg into the center of each khachapuri and bake for a few more minutes. Before serving, put a piece of butter in them.

Khachapuri can be safely called the soul of Georgia. This dish is often eaten for breakfast, treated to guests, and eaten as a independent delicacy or served as part of something else. Khachapuri, along with some other national dishes, Georgians even patented in 2011 to honor and remember the country's "national heritage".

Khachapuri is very popular in all cities of Georgia. This particular bakery stall is located in Tbilisi.

The main component of this hearty And incredibly tasty delicacy is cheese, basically Imeretian. In khachapuri it customary to crumble rather than cutting or grating. The filling can also be other types of cheeses: suluguni, feta cheese, Adyghe, mozzarella. By the way, suluguni was also patented in 2011. This national pickle Georgian cheese, one of the most ancient in the world.

In real khachapuri, in addition to delicious airy dough, should be approximately same amount of cheese(although the more, the tastier). Therefore, it is not at all surprising that the word “khachapuri” literally means "curd bread". And one more important fact: all khachapuri are either fried in a frying pan, or baked in the oven or on coals (depending on the structure of the dough).

Often this name also includes bakery with meat, bean or fish filling. Below we will tell you let's explain What's the difference? But such dishes it is forbidden attributed to khachapuri.

Types of khachapuri

Depending on the composition, appearance and region of Georgia, khachapuri is:

• Imereti- round in shape, with cheese inside. Often seen in bakeries. Price - 2 lari GEORGIAN GEL RATE:
  2 lari = 0.66 euro;
  2 lari = 0.76 dollars;
  2 lari = 50.44 rubles;
  2 lari = 21.28 hryvnia;
  
  .
• Gurian- differs from Imeretian only in shape (similar to a flat crescent). We didn’t notice it in the bakeries of Batumi.
• Megrelian- also round, but in addition to the cheese inside, there is also cheese on top. To be honest, we didn’t notice it in the bakeries. We know exactly what is served in cafes and restaurants.
• Adjarian— served in the shape of an open boat, inside, in addition to cheese, there is butter and an egg. You can only try it in a cafe or restaurant (it’s literally done in front of you). Price - 6 lari GEORGIAN GEL RATE:
  6 lari = 1.99 euros;
  6 lari = 2.28 dollars;
  6 lari = 151.32 rubles;
  6 lari = 63.84 hryvnia;
  6 lari = 5.1 Belarusian rubles.
  Exchange rates and prices may not be accurate.. The most delicious in Adjara.

It's far from complete, but the most popular list of possible khachapuri options. It is the specified types that are served almost all over Georgia. Needless to say, when staying in a certain region, it is best to try their signature khachapuri. The prices indicated are valid for the city.

Another common type of khachapuri is foamani. But unlike those listed above, this one is made from yeast-free puff pastry. Outwardly resembles square puff pastry. Sold in every bakery for 1.5 GEL GEORGIAN GEL RATE:
1.5 lari = 0.5 euro;
1.5 lari = 0.57 dollars;
1.5 lari = 37.83 rubles;
1.5 lari = 15.96 hryvnia;

Exchange rates and prices may not be accurate..

Achmu is also very often classified as khachapuri. In fact, this tasty and satisfying dish is essentially just similar to khachapuri. It consists of welded balls thin dough, smeared with cheese and butter. Served in bakeries, cafes and restaurants. Will cost 2.5 GEL GEORGIAN GEL RATE:
2.5 lari = 0.83 euros;
2.5 lari = 0.95 dollars;
2.5 lari = 63.05 rubles;
2.5 lari = 26.6 hryvnia;
2.5 lari = 2.13 Belarusian rubles.
Exchange rates and prices may not be accurate..

Now let's talk about other dishes, which are often also called khachapuri:

1. Lobiani- a pie with spicy beans inside. Sold in bakeries for 1.5 GEL GEORGIAN GEL RATE:
   1.5 lari = 0.5 euro;
   1.5 lari = 0.57 dollars;
   1.5 lari = 37.83 rubles;
   1.5 lari = 15.96 hryvnia;
   1.5 lari = 1.28 Belarusian rubles.
   Exchange rates and prices may not be accurate.. It comes in rectangular and round.
2. Kubdari- pie with finely chopped meat. Often called Svan khachapuri. We tried a triangular shape, but most often it comes in a round shape. Sold in bakeries for 2 lari GEORGIAN GEL RATE:
   2 lari = 0.66 euro;
   2 lari = 0.76 dollars;
   2 lari = 50.44 rubles;
   2 lari = 21.28 hryvnia;
   2 lari = 1.7 Belarusian rubles.
   Exchange rates and prices may not be accurate..
3. Habisgini- round pie with potatoes and cheese. Ossetian khachapuri is called differently. The bakeries didn't notice.
4. Gurian pies— prepared in the form of a bagel. Inside is cheese and egg. We haven’t seen it in bakeries, but they definitely exist in them (tried it personally). Price - 3.8 GEL GEORGIAN GEL RATE:
   3.8 lari = 1.26 euros;
   3.8 lari = 1.44 dollars;
   3.8 lari = 95.84 rubles;
   3.8 lari = 40.43 hryvnia;
   3.8 lari = 3.23 Belarusian rubles.
   Exchange rates and prices may not be accurate..

Read more in our separate article.

For us personally, as for many other tourists, khachapuri has become integral part . In almost any, where we managed to visit, we tried to try this particular dish. Sometimes such a hearty snack replaced a full breakfast, lunch or dinner. But still, the most delicious khachapuri, ended up in Batumi.

Certainly, Not everyone we managed to try. TO the most appetizing and unusual, first of all, we would attribute Adjarian khachapuri. This is true nutritious dish, which is almost impossible even for an adult man to overcome alone. Second in the ranking of the very best steel Imeretian khachapuri. They were eaten quickly and completely unnoticed. Next, they occupied approximately the same places in our hearts (and stomachs) Achma And Lobiani. Frankly, each of them not for everyone.

ABOUT Gurian pies I also have the warmest memories. The unusual combination of melted cheese and boiled egg was a pleasant surprise for us.

And here foamani No matter where we took it, we didn’t like it. Compared to other types of khachapuri, this one is very little cheese and almost always it somewhat dry.

ABOUT kubdari there was a similar opinion. Not very appetizing, a little meat, dry dough (or maybe just bad luck). But, as they say: “There are no comrades according to taste.” Therefore, it is likely that some of you will really like foamani and kubdari.

In our experience, the most delicious khachapuri is prepared in a completely inconspicuous place, where you can often see locals, namely - in the cafe-bakery on Rustaveli Avenue. On special holidays (we were there once) there is simply no crowd among Georgians. Standing inside and outside small tables, khachapuri or other pastries can be taken with you or quietly eat on the spot. By the way, here, unlike many other Batumi cafes and restaurants they don't charge for service

Flatbread baked over fire is one of the most ancient types of food. Georgians added young pickled cheese to it and got the famous khachapuri. Thanks to its simplicity and popularity, this dish has recently become an economic indicator

To compare the level of inflation in different regions of Georgia, economists from Tbilisi State University proposed using as a measure the cost of products (flour, cheese, matsoni), as well as electricity or gas required to produce one Imeretian khachapuri. The indicator, understandable to any resident of Georgia, is called the “Khachapuri Index”. Imeretian khachapuri is indeed prepared in all corners of the country. Moreover, each region of Georgia also has its own version of the dish, but the basic set of ingredients for any khachapuri is unchanged and is contained in the name of the dish: khacho - “cottage cheese”, puri - “bread”.

INTERVIEW Olga Gulieva A native of Sukhumi, the chef of the Moscow restaurant “Prisoner of the Caucasus” explains how and what to eat khachapuri with. Khachapuri - appetizer or main course? It all depends on the serving size. But in any case, khachapuri is a very filling food that is served for breakfast or dinner. Is it difficult to cook? As a rule, no. The simplest khachapuri is Imeretian. They are often made for a feast that involves a large number of guests, for example, several hundred people. Imereti khachapuri, unlike all other types, does not have to be eaten hot, which means it can be prepared in advance. The most labor-intensive and high-calorie variety is achma. What should you serve khachapuri with? This dish does not require any special sauces. You can eat it with fresh herbs, and wash it down with tarragon lemonade or the famous Lagidze waters: creamy, duchess - whichever you like best. How to eat them correctly? With your hands. Round Imeretian khachapuri are cut into pieces, and Adjarian-style khachapuri is eaten from the edge of the boat. Break off the tail, mix the cheese and egg evenly in the center, and put the piece soaked in the filling into your mouth. And so they continue from the edge to the center. The bottom is eaten last.

Chkinti-kveli, the Imeretian cheese used for khachapuri, really resembles cottage cheese. It is made from fresh cow's milk, and the fundamental difference from cottage cheese is a special starter and a couple of days spent in brine. If you mix chkinti-kweli with herbs and spices, it turns into the popular gebzhalia snack. But first of all, this young cheese is a semi-finished product, the raw material for the production of suluguni.

It is the immaturity of chkinti-kveli and its relatively weak saltiness that provides the delicate taste of Imeretian khachapuri. If for some reason chkinti-kveli is not available, it is replaced with suluguni, Adyghe cheese or feta. When preparing khachapuri, a little more dairy products are consumed than flour. And the point is not only in the filling, which should be as much as the dough, but also in the dough itself: for most varieties of khachapuri it is kneaded with fermented milk matsoni.

Ethnographers believe that khachapuri began to be baked in the mountains of Northwestern Georgia. At first it was the food of shepherds. You can’t take a lot of food with you to a high-mountain pasture where cows were driven for the summer. And for khachapuri you only need to stock up on wheat flour. The rest - matsoni and young cheese - can be made on site. Just form a flatbread from all the ingredients, bake it over an open fire - and a hearty dinner is ready. Actually, this is how Imeretian khachapuri are made, only over time they began to fry them in a ketse clay frying pan or bake them in a tone oven. In Georgia, grapevines or fruit trees are used to fuel it. Unlike Imeretian khachapuri, Megrelian khachapuri is used not only as a filling, it is also sprinkled on the flatbread.

Adjarian khachapuri is baked in the form of an open boat in a wood-burning oven. At the end of cooking, crack a raw egg into the center of the hot cheese filling and cook for a couple more minutes. In Adjara, another, more complex variety of khachapuri was invented - achma. For its filling, several layers of lightly boiled dough are used, alternating with layers of grated cheese. Such a dish cannot be called a flatbread, but rather a pie. However, the original Adjarian khachapuri is even less similar to the rest of the “family” than achma. The dough for it should be simple, “bread”: water, flour and yeast (today it is customary to add eggs to the dough for other types of khachapuri). And the shape of Adjarian khachapuri is more reminiscent of the Turkish flatbread pide: it is also baked in the shape of a boat. Turkish culinary traditions have definitely influenced the cuisine of Western Georgia, and Adjarian cuisine in particular. Only the filling of pide and khachapuri differs. For pide you can use anything: cheese, meat, vegetables, but khachapuri only requires cheese. But there are exceptions to this rule. So, Svan khachapuri is filled with ground lentils, and the further to the east of the country, the more often various additives are mixed into the cheese: beet tops, spinach, nettle leaves.

Today there is no canonical recipe for khachapuri: each housewife prepares the dish in her own way. New varieties are also appearing. Thus, foamani - khachapuri made from puff pastry - is becoming increasingly popular. Maybe that’s why Georgians treat khachapuri with such respect - this dish is always recognizable and at the same time constantly changing.

RECIPE

Khachapuri in Adjara

Cooking time: 20 minutes
For how many people: 6

For the test

Premium wheat flour - 640 g
Water - 380 ml
Salt - 15 g
Yeast - 2 g

For filling

Imeretian cheese (can be halved with suluguni) - 1200 g
Eggs - 6 pcs.
Butter - 90 g

1 Dilute the yeast with warm water, add to a bowl with flour, add salt, pour in warm water and knead the dough. Knead for 10 minutes. The dough should be plastic, not tight. Let stand in a warm place for 2-3 hours.

2 Divide the dough into six parts. Form each part into a sausage. Roll into an oval cake.

3 Place grated cheese in the middle. Connect the edges of the cake in the center. You should get an elongated pie. Turn it seam side down. Make a longitudinal cut in the center. Extend the edges and roll up slightly. The shape of the khachapuri should resemble a boat.

4 Bake in an oven preheated to 200–220 °C for 10–12 minutes. Remove from the oven, crack an egg into the center of each khachapuri and bake for a few more minutes. Before serving, put a piece of butter in them.

Photos: Grigory Polyakovsky