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Adjarian Khachapuri: The boat-shaped version with an egg on top, as described above.
Imeretian Khachapuri: A circular, pizza-like variation with cheese baked inside.
Megruli Khachapuri: Features cheese both inside and on top for double the richness.
Lobiani: A version filled with seasoned mashed kidney beans instead of cheese.
FAQ
Q: Can I use only mozzarella for the filling?
A: Yes, but combining mozzarella with feta or a brined cheese creates a more authentic, tangy flavor.
Q: What can I use if I can’t find sulguni cheese?
A: A mix of mozzarella and feta or farmer’s cheese works well as a substitute.
Q: Can I freeze khachapuri?
A: Yes, you can freeze the shaped, unbaked khachapuri or freeze leftovers. Bake from frozen or reheat in the oven for best results.
Q: Is khachapuri vegetarian?
A: Yes, most versions are vegetarian-friendly since they mainly contain dough, cheese, and egg.
Q: Can I make it gluten-free?
A: Yes, by using a gluten-free flour blend designed for baking yeast breads, though texture may vary.
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