Megruli khachapuri

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a cheese pizza sitting on top of a wooden plate

This Georgian flatbread is from the region of Samegrelo, which borders the Black Sea. It is not, however, beach food. Stuffed with salty cheese and griddled, then heaped with even more cheese and baked, this is stick-to-your ribs winter cooking at its best. Georgians prepare this bread using a crumbly local cheese called imeruli, or a mixture of imeruli and the milder, more elastic sulguni. We substituted a mixture of low moisture mozzarella and strong, tart feta that gets you very close to…

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an egg in a bread dish on a white plate next to a fork and knife

Trying local food is an important part of travel — not only do you get to try some brand-new flavours, food can also give an insight into the culture of your destination. Listen to our food and travel podcast with Tommo and Megsy.

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some food is sitting on a table with a brown and white place mat next to it

Imeruli khachapuri,(cottage cheese bread literally) from Georgia’s Imereti western region is the most widespread version of Georgian cheese bread. Yet there exists other versions of khachapuri such as Megruli with double cheese, Adjaruli with a shape of boat as well as khachapuri with puff pastry. Here we offer the recipe of most delicious and traditional khachapuri.

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several flat breads on a cooling rack next to a spatula

“Khachapuri” filling is traditionally made with 2 Georgian cheeses, “imeruli” and “sulguni”. After several tries and research, I have decided that the best combination would be mozzarella, feta and some kefalotyri for saltiness. They came out DELICIOUS! Give this recipe a try. You will love it.

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