Khachapuri may be the most popular food in Georgia, and each of its many regions has its own distinct style. Imeretian khachapuri, the most common, is circular and filled with cheese. Mingrelian is similar, but with more cheese added on top. Adjarian khachapuri is shaped like an open boat and topped with a raw egg. Abkhazian khachapuri (Achma) is made of multiple moist layers of pasta-like dough, almost like lasagna. Ossetian khachapuri has potato in the filling. The economics school at Tbilisi State University has recently developed a “khachapuri index” to measure Georgian inflation, using as its market basket the limited set of ingredients used to make khachapuri, including the energy used to power the oven.
This recipe is a combination of the dough used in Darra Goldstein’s recipe in The Georgian Feast (the ultimate Georgian cookbook, in my opinion) and my favorite filling from Anya von Bremzen’s recipe in Please to the Table. The picture above is what I produced yesterday. It was very good, though not exactly the most common look. Continue reading