Khachapuri Is the Georgian Cheese Bread You Should Be Eating Now
All the eggs, cheese, and bread you could want
In the nation of Georgia, one dish is such a staple of the cuisine that its price is used totrack inflation from region to region. It's calledkhachapuri, and it is an eggy, cheesy, bready miracle.
Made with a base of yeasted dough, the most basic type of khachapuri—called adjaruli—is stuffed with two types of Georgian cheese:imeruli (likemozzarella in terms of flavor) and sulguni (similar to feta). After a brief stint in a very hot oven, the boat-shaped dough is topped with an egg, and cooked a few minutes longer to begin the poaching process. The egg remains mostly raw, however; it is not until right before serving, when the filling is mixed together, that the heat of the cheese cooks the egg through, resulting in a dreamy, super-soft scramble.
To learn more about the dish, the Eater team visitedOda House, a traditional Georgian restaurant in New York's East Village. Watch the video above for a look at making khachapuri from scratch.
More inVideo
From a perfume lemon tea sauce for sweet and sour pork to peanut sprouts in a seafood stir fry, Ho Lee Fook is redefining Cantonese food
The two actors break down their most nostalgic dishes, where they like to eat in New York, and their newest film
At Tatemó, award-winning chef Emmanuel Chavez highlights heirloom ingredients from various regions in Mexico
Beloved chef Vikas Khanna breaks down his most iconic dishes, like crispy yogurt kabob and pineapple curry, at Michelin-starred Bungalow
Chef Edward Lee and his team make yellowtail crudo with kimchi foam and mugwort noodles covered in creamy black sesame sauce
The D.C. restaurant uses Chesapeake Bay fish and produce from local farms in its roasted and seared dishes