Authentic Recipes

Bake the history of Georgia in your own kitchen.

Imeruli Recipe

Imeruli Khachapuri

Ingredients:

  • 1 kg flour
  • 500 ml warm water (or milk)
  • 10 g dry yeast
  • 1 tsp salt and 1 tsp sugar
  • 1 kg chkinti (Imeruli) cheese
  • 50 g butter (for spreading on top)

Preparation:

  1. Knead a soft, elastic dough and leave to rise for 1–2 hours.
  2. Crumble the Imeruli cheese and form into balls.
  3. Divide the dough into portions, flatten, place a cheese ball in the center, and seal the edges.
  4. Flatten again and bake on a stone or pan on both sides.
  5. Spread butter on the finished khachapuri.
Megruli Recipe

Megruli Khachapuri

Ingredients:

  • Same dough as for Imeruli
  • 800 g Imeruli cheese (for the filling)
  • 300 g sulguni (for sprinkling on top)
  • 1 egg yolk to mix with the sulguni

Preparation:

  1. Prepare the khachapuri exactly as for Imeruli.
  2. Spread cheese mixed with egg yolk (or sulguni only) on top of the flattened khachapuri.
  3. Bake in the oven at 200°C until the sulguni turns golden.
Acharuli Recipe

Acharuli Khachapuri

Ingredients:

  • Yeasted dough (as for Imeruli)
  • Mixed cheese (Imeruli and sulguni)
  • 1 egg per khachapuri
  • A piece of butter per khachapuri

Preparation:

  1. Flatten the dough oval, add cheese along the sides and fold to create a boat shape.
  2. Fill the center generously with the cheese mixture.
  3. Bake in the oven at high temperature.
  4. About 1–2 minutes before removing, crack an egg into the center.
  5. Place a piece of butter on top before serving.
Chvishtari Recipe

Chvishtari

Ingredients:

  • 500 g cornmeal
  • 400 g sulguni (or chkinti cheese)
  • Water or milk (for kneading)
  • A pinch of salt

Preparation:

  1. Slice or grate the cheese.
  2. Mix the cheese into the cornmeal and gradually add liquid.
  3. Knead the cornbread dough and shape into small rounds.
  4. Bake in an oiled pan on both sides until nicely browned.
Khabizgina Recipe

Khabizgina (Ossetian)

Ingredients:

  • Yeasted dough (as for Imeruli)
  • 400 g cheese (Ossetian or Imeruli)
  • 3–4 large boiled potatoes
  • 50 g butter (for the mashed potatoes)

Preparation:

  1. Mash the boiled potatoes well, mix in butter and cheese.
  2. Flatten the dough, place the potato-and-cheese filling in the center.
  3. Seal the edges, flatten well, and bake in a pan or oven.
Lazuri Recipe

Lazuri Khachapuri

Ingredients:

  • Ingredients for Megruli khachapuri
  • Extra slices of sulguni for the topping

Preparation:

  1. Prepare the khachapuri in the Megruli style (with filling and grated cheese on top).
  2. Before baking, arrange additional thick slices (slabs) of sulguni on top.
  3. Bake in the oven until the sulguni is fully melted and browned.