What country is khachapuri from?
Georgia
Khachapuri
| Adjarian khachapuri | |
|---|---|
| Alternative names | hachapuri, xachapuri |
| Place of origin | Georgia |
| Region or state | South Caucasus |
| Serving temperature | hot |
What is megrelian khachapuri?
Khachapuri is a filled bread stuffed with melting cheese. It is justifiably considered to be one of Georgia’s most famous national dishes.
Is khachapuri Georgian or Armenian?
Khachapuri translates from the Georgian (as in the Caucasus near Russia, not the one with Atlanta) to something like curds (cheese) and bread. Other cultures also lay claims to khachapuri. It’s popular as a street food in Armenia, and post-Soviet satellite countries have their versions.
What is served with khachapuri?
The most famous khachapuri is from Adjara, a region of Georgia on the Black Sea. It’s an open-faced, boat-shaped loaf that’s often served with an egg yolk and cubes of butter to stir in at the table.
What does khachapuri look like?
Khachapuri are like snowflakes: no two are exactly alike. They can be round, square, or boat-shaped, depending on the region and the cook. Of all the khachapuri variations, the Adjaruli often steals the show, with its voluptuous shape and Instagrammable yolky center.
What Alcohol is Georgia known for?
Yes, Georgia distilleries manufacture bourbon — a Southern staple — but several others make gin, vodka, apple brandy (with North Georgia apples), and even distribute rum and tequila.
What do they drink in Georgia?
- When it comes to Georgian traditional drinks, every single person will name wine or chacha.
- Honey Spirits by Midamo.
- Etno – Apple Brandy.
- Prince Alexander Quince Spirit by Tsinandali Estate.
- Honey Brandy by Tedo’s Marani.
- Mulberry and Melon Spirit by Iases Marani.
- Shkhivana by Fredericus Secundus.
What to eat at Adjaruli Khachapuri?
Our adjaruli khachapuri is the fun one: diners tear off pieces of the homemade bread canoe to scoop up gobs of bubbly filling, a mix of creamy mozzarella, sharp feta and just-barely-set egg. It makes a great communal snack, or part of a satisfying lunch or dinner with a green salad.
How do you make Khachapuri?
In a medium bowl, combine mozzarella, goat cheese and feta with 3 tablespoons water. Stir with a fork until the mixture is thoroughly blended. Scrape the cheese mixture into the center of the dough boat, spreading it into an even layer. Bake khachapuri until the crust begins to brown and the cheese is melted, about 15 minutes.
What kind of cheese do you use in your Khachapuri?
This recipe, which is adapted from “Georgian Khachapuri and Filled Breads” by Carla Capalbo (Pallas Athene Publishers, 2018), uses a blend of mozzarella, feta and goat cheese. —Daniela Galarza
How to cook khachapuris on a pizza stone?
Slide the khachapuris on their papers onto the pizza stone, leaving a few inches of space between them. Bake, turning them 180 degrees after about 8 minutes, until golden and crisp, about 12 minutes total.