Khachapuri

What is Khachapuri?

Khachapuri is a bread from Georgia that is filled with cheese and sometimes egg. The dough is leavened, giving it a soft texture, and it can be shaped into rounds, boats, crescents, or layered forms. The filling usually features local cheeses such as Imeretian or sulguni, which are tangy and melt well. Some versions have an egg cracked on top or inside, and butter may be added for richness. The bread is baked until golden and served hot, with the cheese bubbling and the crust crisp.

Where does Khachapuri come from?

Khachapuri is considered Georgia’s national dish and has a long history, though its exact beginnings are debated. Some food writers suggest it may date back to Georgia’s renaissance in the 12th century, while others link its concept to Roman soldiers traveling through the region. The name comes from Georgian words for 'curd' and 'bread.' Over time, each region of Georgia developed its own style, making khachapuri a symbol of the country’s diverse food culture.

How is Khachapuri made?

To make khachapuri, a leavened dough is prepared and left to rise. It is then shaped—sometimes round, sometimes boat- or crescent-shaped—before being filled with a mixture of cheese, and in some versions, egg or butter. The filled bread is baked until the crust is golden and the cheese is melted. Some types, like Adjarian khachapuri, have an egg yolk placed on top partway through baking, while others are layered or topped with extra cheese.

How and when is Khachapuri eaten?

Khachapuri is eaten hot, often as a main meal or snack, and is found in restaurants, homes, and as street food throughout Georgia. It is commonly shared, with pieces torn off and dipped into the melted cheese. In some regions, it is a festive food, especially during holidays like Christmas in Guria. The dish is also enjoyed in neighboring countries and by Georgian communities abroad, where it is sometimes served for brunch.

Kinds of Khachapuri

There are many regional styles of khachapuri. Imeretian is round and filled with cheese, while Adjarian is boat-shaped with cheese, butter, and a raw egg yolk on top. Megrelian has extra cheese on top, Achma is made with layers like a cheese-filled lasagna, and Gurian is crescent-shaped with chopped boiled egg inside, often made at Christmas. Other regions have their own versions, sometimes using potato or puff pastry.

What Khachapuri means

Khachapuri is more than food in Georgia; it is a point of national pride and a symbol of hospitality. Its importance is such that the price of making it is used as an informal economic indicator, the 'khachapuri index.' The dish is listed as part of Georgia’s Intangible Cultural Heritage. National Khachapuri Day is celebrated every February 27. It is widely recognized as a staple of Georgian identity, both at home and abroad.

When Khachapuri is on the table

Questions people ask about Khachapuri

Good reading and sources

• Khachapuri on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data