Adjaruli (Acharuli) Khachapuri is a traditional Georgian (the country, that is), canoe-shaped bread filled with a generous amount of cheese and topped
Hailing from the Samegrelo region of western Georgia, this version of khachapuri combines the best of both the Imeruli and Adjaruli varieties into one delicious bread both filled and topped with cheese!
This Imeruli Khachapuri is a delicious Georgian cheese-filled bread. You can eat it as a snack or pair it with a fresh vegetable salad for a full meal.
Khachapuri, a cheesy bread topped with an egg, is a popular dish from Georgia that's shared and eaten by hand.
Mchadi is a very popular cornbread traditionally eaten with lobio (beans) and cheese. Ingredients (for 6 servings). 400 grams of stone-ground cornmeal (preferably white), 1/4 teaspoon of salt, 1 cu…
This Imeruli Khachapuri is a delicious Georgian cheese-filled bread. You can eat it as a snack or pair it with a fresh vegetable salad for a full meal.
A traditional Georgian dish very similar to pizza. Made using fresh pizza dough, 3 kinds of cheese, and kale. Each Khachapuri is topped with an egg and eaten warm with fresh herbs.
This Gluten Free Khachapuri (Georgian cheese bread) is so cheesy, super flavorful, savory, comforting, satisfying, soft, and so delicious!
This Georgian stuffed cheese bread hails from the west-central Imereti region of the country. It's easy to make and one of the most common versions of this famous pastry found in Georgia. Less decadent than an Adjarian khachapuri, this is sure to be a hit with all those you serve it to.
Georgian Khachapuri is a delicious cheese bread loved all over the country. It is usually made in three different styles. This recipe is for the most common one which is a circular bread with the cheese in the middle called Imeruli.
This Imeruli Khachapuri is a delicious Georgian cheese-filled bread. You can eat it as a snack or pair it with a fresh vegetable salad for a full meal.
Adjaruli (Acharuli) Khachapuri is a traditional Georgian (the country, that is), canoe-shaped bread filled with a generous amount of cheese and topped
Essentially, Khachapuri (pronounced hatch-a-pooree), is a bread canoe filled with hot bubbling cheese and topped with a runny egg. How bad could that be? This decadent dish originated in the Republic of Georgia,. It’s been on my “must bake” list for several years now. It checks all the boxes for pandemic comfort eating, so I […]
A traditional Georgian dish very similar to pizza. Made using fresh pizza dough, 3 kinds of cheese, and kale. Each Khachapuri is topped with an egg and eaten warm with fresh herbs.
This Gluten Free Khachapuri (Georgian cheese bread) is so cheesy, super flavorful, savory, comforting, satisfying, soft, and so delicious!
This simple cheese bread known as khachapuri is the most famous dish in Georgia. It is traditionally topped with melted cheese, eggs and butter
A traditional Georgian dish very similar to pizza. Made using fresh pizza dough, 3 kinds of cheese, and kale. Each Khachapuri is topped with an egg and eaten warm with fresh herbs.
Classic Georgian adjaruli khachapuri are dough boats filled with melty, briny cheese and egg yolk, and cleverly equipped with little dough handles just asking to be torn off and dunked into that golden yolk. It's just dreamy.
Note: This recipe was contributed to the potluck issue by Charles Perry, who calls it the world's most elaborate melted cheese sandwich. Khachapuri is a traditional dish of the Republic of Georgia; it involves a certain amount of trouble, but not nearly as much as people will assume. The recipe is adapted from the Time-Life book "Georgian Cooking." 2 packages dry yeast Sugar 1 1/4 cups lukewarm milk Flour 2 teaspoons salt 1/2 cup butter, softened Cheese Filling Sprinkle yeast and 1/2 teaspoon sugar over milk in small, shallow bowl. Cover with plastic wrap and place in warm place until yeast blooms and mixture nearly doubles in volume, 5 to 10 minutes. Combine 4 1/2 cups flour, 1 tablespoon sugar and salt in large mixing bowl. Make well in flour mixture and add milk-yeast mixture and softened butter. Beat vigorously with large spoon until smooth. Form into ball and place on lightly floured surface. Knead hard 10 minutes, adding more flour or water as needed to create medium stiff dough. When dough is smooth and elastic, place in large, lightly buttered bowl. Cover with plastic wrap and kitchen towel and let rise in warm, draft-free place, such as unlit oven with pilot light on, until doubled in bulk and dough springs back slowly when gently poked with finger, 45 minutes to 1 hour. Punch dough down and let rise until again doubled, 30 to 40 minutes. Punch dough down and roll out on lightly floured surface into circle about 22 inches in diameter. If rolling surface is too small, divide dough in half and roll into 2 half-circles 22x11 inches. Roll dough up on rolling pin and unroll carefully over buttered 9-inch cake or springform pan or springform so that it is centered, with edges overlapping more or less evenly on all sides. If using 2 half-circles of dough, form 1-inch seam to make whole circle and moisten thoroughly to seal. Carefully press center of dough down to bottom of pan. Place Cheese Filling on dough and bring up edges of dough over filling, forming thick, fabric-like folds. Moisten edges at top and seal. Let stand 10 to 15 minutes. Bake at 375 degrees in center of oven, with foil underneath in case filling leaks, until golden brown, 50 minutes to 1 hour. Cool 1 to 2 hours before serving. Makes 12 to 16 servings. Cheese Filling 1 pound Muenster cheese, shredded 2 tablespoons butter, softened 1 egg, beaten Combine cheese, butter and egg in large mixing bowl. Knead vigorously until texture is uniform. Shape into thick round cake 8 to 7 1/2 inches in diameter. Each serving contains about: 423 calories; 744 mg sodium; 83 mg cholesterol; 23 grams fat; 39 grams carbohydrates; 16 grams protein; 0 fiber; 48% calories from fat.
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 dishe…
This Gluten Free Khachapuri (Georgian cheese bread) is so cheesy, super flavorful, savory, comforting, satisfying, soft, and so delicious!
A traditional Georgian dish very similar to pizza. Made using fresh pizza dough, 3 kinds of cheese, and kale. Each Khachapuri is topped with an egg and eaten warm with fresh herbs.
Filled with melted cheese and topped with a runny egg, this flatbread is best eaten hot—tear off the crust and dunk it in the well of cheese and egg.
Delicious gluten free khachapuri Georgian breads, in two versions: the flat Imeruli cheesy bread, roasted in a frying pan, and the baked boat-shaped Adjaruli bread, here with an eggplant-tomato filling and the traditional runny egg popped in the center. Enjoy!
This Gluten Free Khachapuri (Georgian cheese bread) is so cheesy, super flavorful, savory, comforting, satisfying, soft, and so delicious!
