Top 7 Authentic Georgian Khachapuri Recipes

Embark on a culinary quest to discover Georgia's heart through the rich, cheesy layers of its most cherished dish with our handpicked top seven Khachapuri recipes. This iconic bread, a testament to Georgia's love for the art of baking, is not just food but a celebration of culture in every bite. Each recipe in our collection is a doorway to the diverse flavors of Georgian regions, from the mountains to the sea, offering a unique taste of this time-honored cuisine.

Khachapuri is not merely a staple; it's Georgia's edible emblem, a canvas of dough that carries with it the flavors of its homeland. In its many forms, from the cheese-stuffed Imeruli to the boat-shaped Adjarian, Khachapuri recipes tell the story of the land they come from. This journey through Georgia's favorite comfort food will reveal the distinctiveness of each region's palate, inviting you into the heart of Georgian culinary tradition. As we traverse from recipe to recipe, you’ll discover why this beloved dish has captivated the hearts of food lovers around the globe.

The Imeruli Khachapuri brings the essence of the verdant Imereti region into your kitchen, offering a masterclass in the subtlety of Georgian flavors. This cherished dish is a testament to the art of simplicity, where just a few fundamental ingredients come together to create a harmonious round of bread. Infused with the authenticity of local cheese and encased in a tender dough, this recipe is a celebration of tradition, inviting you to partake in the rich tapestry of Georgian culinary heritage with each slice.

Begin by sifting the flour into a large mixing bowl. Whisk in the salt, sugar, and yeast.
Make a well in the center and pour in the warm water and olive oil, gradually mixing to form a soft, pliable dough.
Knead the dough on a floured surface for about 10 minutes until elastic. Place in a greased bowl, cover with a cloth, and let it rise in a warm place until doubled in size, about 1 hour.
Punch down the risen dough and divide it into two equal parts. Roll each into a circle about 10 inches in diameter.
Preheat your oven to 475°F (245°C). Mix the Imeretian cheese or its substitutes and spread evenly over one dough circle, leaving a small border around the edges.
Place the second dough circle on top, and pinch the edges to seal. Brush the top with the beaten egg.
Bake in the preheated oven for 12 to 15 minutes, or until the Khachapuri is golden brown and the cheese is bubbling.
Let it cool for a few minutes before slicing. Serve warm to enjoy the full flavor and texture.

Note: Nutrition values are estimated based on standard ingredients and serving sizes. Actual values may vary.

With this Imeruli Khachapuri recipe, you’ll craft a dish that’s as rich in taste as it is in cultural heritage, a perfect start to explore the Georgian Khachapuri in all its glory.

This Adjaruli Khachapuri (or Adjarian Khachapuri) recipe brings to your kitchen a taste of Georgia's coastal Adjara region, where culinary traditions are as deep as the Black Sea itself. This beloved recipe crafts a bread boat that sails a sea of hot, melted cheese, with waves of rich butter and a sunnyside-up egg gleaming like the morning sun. It's a dish that personifies the open-armed hospitality of Georgian culture, inviting you to break bread and dive into its molten heart for a truly communal and sumptuous experience.

Combine the warm milk, sugar, and yeast in a bowl and let it sit until frothy, about 5-10 minutes.
In a separate large bowl, mix the flour and salt. Add the yeast mixture and butter, and knead until the dough comes together in a smooth, elastic ball.
Cover the dough with a damp cloth and let it rise in a warm place until it doubles in size, around 1-1.5 hours.
Preheat the oven to 475°F (245°C). Punch down the dough and divide it into two portions. On a floured surface, shape each portion into an oval with pointed ends, creating a boat shape.
Mix together the mozzarella and feta cheeses and heap them into the middle of each dough boat.
Bake for about 15 minutes, until the bread is golden and puffed up.
Remove from the oven and make a well in the center of the cheese. Crack an egg into each well, and return to the oven for another 3-4 minutes, just until the egg white sets.
Brush the edges of the dough with egg yolk wash and bake for an additional minute until glossy and golden.
Dot with butter and sprinkle with parsley before serving.

Note: The nutritional values are approximations and may vary depending on the exact ingredients used and portion sizes.

The Adjaruli Khachapuri, a luxuriant tribute to the Black Sea coast, offers a sumptuous taste adventure that's as visually impressive as it is delicious. It's a must-try recipe for anyone looking to indulge in the rich, bold flavors of Georgian cuisine.

This Lobiani recipe offers a hearty twist to the classic Khachapuri, showcasing Georgia’s love for legumes through a satisfying, bean-filled bread. As robust as its cheese counterparts, this savory treat melds the richness of red beans with a bouquet of aromatic spices, all snug within layers of traditional dough. The result is a rustic, oven-crisped bread that is a proud member of the Khachapuri family, perfect for those seeking a substantial, flavor-packed meal that pays homage to the rich tapestry of Georgian cuisine.

For the Dough:

— 3 cups of all-purpose flour, plus extra for dusting
— 1 teaspoon of salt
— 1 teaspoon of sugar
— 1 packet of active dry yeast (about 2 1/4 teaspoons)
— 1 cup of warm water
— 2 tablespoons of sunflower oil, plus extra for greasing

For the Filling:

— 2 cups of dried red beans, soaked overnight and drained
— 1 large onion, finely chopped
— 2 cloves of garlic, minced
— 1 teaspoon of ground coriander
— 1/2 teaspoon of ground fenugreek
— 1/2 teaspoon of smoked paprika
— Salt and black pepper to taste
— Fresh cilantro, chopped (optional for garnish)

Prepare the dough by combining flour, salt, sugar, and yeast in a large bowl. Add warm water and oil, and knead until the dough is smooth and elastic. Let it rise, covered, in a warm place until doubled in size, about 1 hour.
Meanwhile, cook the soaked red beans in a large pot of boiling water until tender, about 1 hour. Drain and let cool.
In a skillet, sauté onions and garlic until translucent. Add the spices and cooked beans, mashing them slightly to mix everything together. Season with salt and pepper.
Preheat your oven to 450°F (230°C). Divide the risen dough into two equal parts. Roll out each piece into a circle about 10 inches in diameter.
Spread the bean mixture onto one half of each dough circle, leaving a margin at the edge. Fold the dough over to cover the beans and pinch the edges to seal.
Place the lobiani on a greased baking sheet, and make a few slits on top to allow steam to escape. Bake for 20-25 minutes, until the bread is golden brown.
Garnish with fresh cilantro if desired, and serve warm.

Note: Nutrition values are based on the use of specific ingredients and are intended as an estimate. Actual nutritional content may vary with ingredient substitutions and portion sizes.

Celebrated for its filling nature and fibrous heartiness, Lobiani is a beloved staple especially during the Georgian holiday of Barbaroba, or St. Barbara’s Day. Its satisfying bite and nutrient-rich profile make it an excellent vegetarian centerpiece for any meal.

In the world of cheese breads, the Mingrelian Khachapuri (also called Megruli Khachapuri) recipe holds a special place, especially for those with a penchant for cheese. Originating from Georgia's Samegrelo region, this recipe is renowned for its generous cheese filling encased within the dough and a lavish extra layer of cheese that's sprinkled on top before baking. The result is a crisp, golden crust with a gooey, cheesy center—a double delight that pays homage to the region's rich dairy traditions. This Megruli Khachapuri recipe is a step-by-step guide to achieving a harmonious blend of flavors, creating an indulgent dish that's sure to be the centerpiece of any gathering.

For the Dough:

— 3 cups of all-purpose flour, plus extra for kneading and dusting
— 1 teaspoon of salt
— 1 teaspoon of sugar
— 1 packet of instant yeast (approximately 2 1/4 teaspoons)
— 1 cup of warm water
— 2 tablespoons of vegetable oil

For the Filling and Topping:

— 4 cups of shredded Sulguni cheese (or a mix of mozzarella and brined cheese like feta)
— 1 egg (for the filling)
— 1 additional egg (for brushing on top)
— Extra shredded Sulguni cheese for topping

Begin by preparing the dough: In a large mixing bowl, whisk together the flour, salt, sugar, and yeast. Gradually add warm water and oil, combining to form a soft dough.
Transfer the dough to a floured surface and knead until it's smooth and elastic, about 8-10 minutes.
Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place until doubled in size, about 1 hour.
While the dough is rising, prepare the filling by mixing the shredded Sulguni cheese with one egg until well combined.
Preheat the oven to 475°F (245°C).
Once the dough has risen, divide it into two equal pieces. Roll out each piece into a circle about 10 inches in diameter.
Spread the cheese and egg mixture onto one of the dough circles, leaving a small border around the edge. Place the second dough circle on top and pinch the edges to seal tightly.
Gently press down on the dough from the center outwards, spreading the cheese filling evenly inside.
Make a few small slits on the top dough layer to allow steam to escape during baking. Brush the top with beaten egg, and generously sprinkle additional shredded cheese over it.
Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly and the crust is a deep golden brown.
Remove from the oven and let it cool slightly before slicing into wedges.

Note: The nutrition values are estimates for a single serving and will vary based on the exact types of cheese used and portion sizes.

The Megruli Khachapuri, with its opulent layers of cheese, is not just a dish but a celebration of the rich, dairy-driven cuisine of Georgia. It promises a culinary experience that's as comforting as it is sumptuous, perfect for sharing—or savoring solo.

The Kubdari recipe brings to your table the carnivorous crown jewel of Svaneti's rich culinary landscape. This hearty, meat-filled bread pie marries the robust, highland flavors of Georgia's northwestern region with a chorus of aromatic spices. Each bite of Kubdari unveils a layer of history, showcasing the Svaneti people's deep-rooted love for meat and their deft skill in seasoning. Renowned for its satisfyingly spiced and meaty interior, this Kubdari recipe invites you to weave your own tapestry of taste, one that resonates with the authenticity of Svanetian cuisine.

For the Dough:

— 4 cups of all-purpose flour
— 1 cup of lukewarm water
— 1 teaspoon of salt
— 2 tablespoons of vegetable oil

For the Filling:

— 1 pound of mixed beef and pork, minced
— 1 large onion, finely chopped
— 2 cloves of garlic, minced
— 1 tablespoon of fresh cilantro, finely chopped
— 1 tablespoon of fresh dill, finely chopped
— 1 teaspoon of ground coriander
— 1/2 teaspoon of ground cumin
— 1/2 teaspoon of crushed red pepper flakes
— Salt and pepper to taste

Start by making the dough. In a large bowl, combine flour, salt, and vegetable oil. Gradually add water, stirring until a dough begins to form. Knead the dough on a floured surface until it's smooth and elastic, then cover with a damp cloth and let it rest for about 30 minutes.
For the filling, mix together the minced meats, onion, garlic, cilantro, dill, and spices in a bowl. Season generously with salt and pepper.
Preheat your oven to 450°F (230°C).
After the dough has rested, divide it into portions, each big enough to hold a generous amount of the meat filling. Roll each portion into a flat round, about 1/8 inch thick.
Place an equal amount of the meat mixture onto the center of each rolled-out dough piece. Then, bring the edges of the dough up and around the filling, pinching them together to seal and forming a tight bundle.
Gently flatten the filled dough balls into circular pie shapes, ensuring the meat is evenly distributed within.
Place the kubdari on a baking sheet lined with parchment paper. Pierce the tops in a few places to allow steam to escape during baking.
Bake in the preheated oven for 20-25 minutes or until the dough turns golden and the meat is fully cooked.
Let the kubdari rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, ensuring a moist filling.

Note: Nutritional values are estimates and can vary based on the exact cuts of meat used and the size of the servings.

Kubdari, with its hearty filling and richly spiced profile, is not merely a meal but a hearty embrace from the mountainous regions of Georgia, reflecting the strength and spirit of the Svan people in every flavorful mouthful.

The Penovani Khachapuri recipe offers a delightful take on the traditional Georgian cheese bread, celebrated for its flaky texture and indulgent cheese filling. Mastering this recipe means embracing the art of puff pastry—layer upon buttery layer folded with precision to create a pastry that puffs into golden perfection in the oven. Each sheet balloons into a crisp shell, forming the ideal vessel for the tangy cheese that awaits within. This dish is a testament to the finesse that Georgian bakers bring to their craft, promising a textural contrast that is as pleasing to the palate as it is to the eye.

If using store-bought puff pastry, thaw it according to package instructions. Preheat your oven to 375°F (190°C).
In a mixing bowl, combine feta cheese, mozzarella, one egg, and black pepper. Stir the mixture until well combined.
Roll out the puff pastry on a lightly floured surface into a large rectangle, about 1/4 inch thick. Cut the rectangle into squares, approximately 5 inches on each side.
Place a heaping tablespoon of the cheese mixture into the center of each square. Then, bring the corners of the pastry together over the cheese, twisting slightly to seal. You can also fold the squares to form triangles if preferred.
Transfer the prepared pastries to a baking sheet lined with parchment paper, ensuring they are spaced apart to allow for expansion.
Brush the tops of each pastry with the egg wash for a golden finish.
Bake in the preheated oven for 20-25 minutes, or until the pastries are puffed and golden brown.
Remove from the oven and, if desired, sprinkle with finely chopped herbs for an added touch of color and flavor.

Note: The nutritional values are estimated for one serving and can vary based on the size of the pastries and the exact ingredients used.

Penovani Khachapuri is a celebration of texture and taste, a beloved snack that pairs just as beautifully with a steaming cup of tea as it does with a festive gathering. Its light, airy layers offer a delightful contrast to the rich, cheesy center, making it a beloved choice for any occasion that calls for a touch of Georgian elegance.

This Achma recipe guides you through creating a dish that is often celebrated as Georgian lasagna, renowned for its opulent layers of homemade, pasta-like dough teeming with rich cheese. As a distinguished member of the Khachapuri recipe collection, Achma is revered for its textural intricacy and flavorful profundity. Each serving is a testament to the lavishness of Georgian culinary traditions, offering an indulgent cheese-pull with every slice. This recipe promises a rich and comforting experience, a true embodiment of the indulgent essence of Georgian cuisine.

For the Dough:

— 3 cups of all-purpose flour, plus more for dusting
— 1 cup of hot water
— 1 teaspoon of salt
— 2 eggs
— 2 tablespoons of unsalted butter, melted

For the Filling:

— 4 cups of shredded Sulguni cheese (or a combination of mozzarella and feta if unavailable)
— 1 cup of ricotta cheese
— 1 egg, beaten
— 1/2 cup of unsalted butter, cut into small pieces

Begin by making the dough. In a large bowl, combine flour, salt, eggs, melted butter, and gradually add hot water until a dough forms. Knead on a floured surface until smooth. Cover with plastic wrap and let it rest for 30 minutes.
While the dough rests, mix together the Sulguni cheese, ricotta, and beaten egg in a bowl, creating the cheese filling.
Preheat the oven to 350°F (175°C).
Roll out the dough on a floured surface until it's about 1/8 inch thick. Cut into sheets that will fit the size of your baking dish.
Boil the sheets in salted water for about 1-2 minutes each, then remove and set aside. Be sure to keep them separated to prevent sticking.
Grease a baking dish with butter, then begin the layering: Start with a sheet of dough, followed by a scattering of butter pieces and a generous spread of the cheese mixture.
Repeat the layering process until all ingredients are used, finishing with a layer of cheese on top.
Bake for 30-40 minutes, or until the top is a deep golden brown and the edges are bubbling.
Allow the Achma to cool for 10 minutes before serving to let the layers set.

Note: Nutrition values are approximate and depend on the specific ingredients used and portion sizes.

Achma is a celebration of Georgian gastronomy's love for cheese and dough. Each layer is a testament to the care and tradition woven into the fabric of this rich, sumptuous dish, delivering comfort and flavor in equal measure.

As we wrap up our gastronomic expedition through these seven illustrious Khachapuri recipes, it's evident that Khachapuri is more than just Georgia's national dish; it's a narrative of communal joy and culinary versatility. Each variety, from the cheese-laden layers of Achma to the robust flavors of Kubdari, encapsulates a piece of Georgian history, a slice of regional identity, and the generous spirit of its people.

Khachapuri does more than satisfy hunger—it brings people together, making it a celebratory centerpiece at Georgian tables. It's a dish meant for sharing, for spreading warmth, and for enjoying the simple pleasure of eating good food with family and friends. We invite you to bring a piece of Georgia into your home with these recipes. Let the aromas fill your kitchen, let the flavors delight your palate, and let the stories behind each Khachapuri inspire your culinary creations.

For those who have been captivated by the charm of these cheese breads and are eager to delve deeper into their historical and cultural significance, we welcome you to explore our dedicated article. There, you will find a treasure trove of tales and traditions that have shaped the Georgian way of life and their legendary cuisine. So, we bid you "gaumarjos" — to your victory in the kitchen, as you craft these timeless Georgian delights, and to the rich history that you're about to uncover.