About Imeretian Khachapuri

This is the most popular version of khachapuri, and despite originating in Imereti region, it’s found throughout Georgia. This bread is filled with a mixture of cheeses and is then oven-baked or cooked in a dry pan on the stove. Use this as your master recipe, following the individual recipes in the book for other fillings.

A note about the cheese: in Georgia, khachapuri is made primarily using home-made fresh or aged cow’s milk cheeses. Even the cheeses sold in Georgian markets are mostly produced in small quantities, in non-industrial dairies. The filling should be soft, creamy, oozy and have a pleasant sour tang. For that stringiness, some sulguni – a pulled-curd cheese similar to mozzarella made in Samegrelo – is usually added (see more about Georgian cheeses).