Khachapuri

Khachapuri stands as one of Georgia's most iconic culinary exports, with roots stretching back centuries in the Caucasus region.

The dish varies significantly across Georgia's diverse regions, from the circular Imeretian style to the boat-shaped Adjarian version featured here. Adjara, a coastal region bordering the Black Sea, developed this distinctive open-boat shape during the nineteenth century, influenced by maritime culture and the area's access to abundant dairy and eggs.\n\nThe bread serves as more than sustenance; it represents Georgian hospitality and the sacred tradition of the supra, or feast.

Historically, each household guarded its specific dough and cheese combinations, passing recipes through generations of women who kneaded dough by hand in wood-fired ovens. The use of multiple cheese varieties reflects Georgia's ancient pastoral traditions, with shepherds combining fresh cheeses made from cow, sheep, and goat milk depending on season and availability.\n\nIn Adjara specifically, the addition of an egg just before serving emerged as a distinct regional trait, symbolising the sun setting over the Black Sea according to local lore.

The dish gained international recognition following Georgian independence in 1991, as diaspora communities introduced khachapuri to global audiences. Today, it remains a staple in Georgian bakeries and restaurants worldwide, with the Adjarian style particularly popular for its dramatic presentation and interactive eating experience where diners tear off crust pieces to dip into the molten cheese and egg centre. ■

See the full recipe for Khachapuri