Turn brunch into an adventure with this Khachapuri recipe. (2024)

FAQs

Is khachapuri breakfast or dinner? ›

In Georgia, khachapuri is enjoyed at every type of occasion and any time of day, whether for breakfast, as a quick snack or as part of a lavish dinner feast known as a supra.

Are khachapuri and Pide the same dish from different countries? Khachapuri is traditionally from Georgia, whereas Pide is Turkish. Pide often includes savory toppings, whereas khachapuri is strictly cheese, bread, and sometimes an egg.

Imeretian (Imeruli) khachapuri is the most popular form, made with a yeast dough filled with white Imeretian salted cheese. Adjarian (Acharuli/Adjaruli), named for Adjara, a region of Georgia on the Black Sea, is a boat-shaped khachapuri, with cheese, butter, and an egg yolk in the middle.

Khachapuri is a combination of two Georgian words: khacho, meaning cheese curds, and puri, meaning bread.

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.

Bake approximately 15 minutes until dough is brown, and cheese is hot and melted. Remove from oven. Add raw egg on top of hot cheese and return to oven 3 to 4 minutes until eggs are just set. Remove and add one tablespoon of butter to each loaf.

You break the dough with your hands(start from the edge). Then you dip it into the cheese and yolk, eat it, and repeat until you finish it all.

That unique aroma produced by Georgian bread is thanks to the firewood put in the oven, as well as the wheat flour. In cities, bread is most often baked using factory-produced flour and consequently the bread is softer than in the countryside, when dough is kneaded from flour ground in local mills.

Khachapuri is eaten with knife and fork, by cutting pieces of bread part off, and dipping them in the mixed cheese, egg and butter topping. I imagine a bottle of good Georgian or other red wine would round this off as an amazing dinner.

Why is Georgian food so good? ›

The joys of Georgian food

Warm hand-made breads, addictive cheeses, flavoursome meats and Georgian regulars like tarragon, walnuts and agika (spicy paste) dominate a delicious menu. Here are some dishes that will tingle your tastebuds for days.

Hailing from Samegrelo Region in western Georgia, Sulguni has a moderately salty flavor and an elastic consistency. It is very similar to Mozzarella cheese, although it requires different storage techniques.

Chef Ben Ford - Ajaruli khachapuri - bread stuffed with fresh farm cheese, egg, and butter - comes from the #Ajara region, which is on the seaside of #Georgia It is the most famous of all Georgian dishes. Each region has its own variation, but everywhere it remains the most familiar and welcoming dish.

Ajarski khachapuri is a boat-shaped Georgian bread with a cheese-stuffed crust and an egg baked into the center. It's only a matter of time before this fun bread is delivered to every home for pizza night and ordered from every brunch menu the morning after.

The typical morning spread offered by guesthouses – matsoni yogurt, jam and preserves, fresh butter, bread, cheese, boiled eggs, fresh tomato and cucumber – is the closest thing you'll find to a traditional Georgian breakfast outside of Tbilisi.

With a savory, custardy filling — often speckled with all types of cheeses, veggies, and meats — and a buttery-rich crust, quiche is downright showstopping. It's the dreamiest dish to dig into for a special family breakfast, a weekend brunch, or simple lunch or dinner.

Similar to popular fast food restaurant breakfasts, only healthier, Grab n' Go breakfasts are packaged in paper bags, boxes or trays. Students pick up their breakfast from a central location in the school and eat it when and where they want, within school guidelines.

To preserve the tradition in Georgia, it is still eaten by hands. This is how you get the true experience of this dish! And if you don't believe us that it was made to be eaten by hands – try to cut Khachapuri when it's hot and full of melted cheese and runny yolk.