Khachapuri (Georgian:ხაჭაპური,romanized:khach'ap'uri[ˈχatʃʼapʼuɾi]ⓘ fromხაჭოkhachʼo[ˈχat͡ʃʼo] 'curd' +პურიpʼuri[ˈpʼuri] 'bread') is a traditionalGeorgian dish of cheese-filled bread. The bread isleavened and allowed to rise, molded into various shapes, and then filled in the center with a mixture of cheese (fresh or aged, most commonly, specialized khachapuri cheese), and sometimes eggs or other ingredients.[1]
It is popular in Georgia, both in restaurants and as street food. As a Georgian staple food, the price of making khachapuri is used as a measure of inflation in different Georgian cities by the "khachapuri index", developed by the International School of Economics atTbilisi State University.[2][3] It is Georgia'snational dish, included in the list of theintangible cultural heritage of Georgia.[4][5] On the behalf and initiative of the Gastronomic Association of Georgia, the 27th of February was announced as National Khachapuri Day, to celebrate Georgia's signature pastry as well as to promote its recognition internationally.The khachapuri is served hot from the oven, otherwise it loses the taste of its unique cheese mixture and becomes bitter.
Specialists are divided regarding the chronology of khachapuri. According to Darra Goldstein, who wrote the bookThe Georgian Feast about the dish, khachapuri probably dates back to the 12th century when Georgia experienced aperiod of renaissance, but its specific root remains unclear.[8] Dali Tsatava, former professor at the Georgian Culinary Academy, suggested that khachapuri could be a "cousin of thepizza" as the concept of the dish might have been brought by Roman soldiers who crossed Europe, well before the addition of tomatoes in the 16th century.[9]
There are several distinctive types of khachapuri from different regions of Georgia:[10]
Imeretian (Imeruli) khachapuri is the most popular form, made with a yeast dough filled with white Imeretian salted cheese.[11]
Adjarian (Acharuli/Adjaruli), named for Adjara, a region of Georgia on the Black Sea, is a boat-shaped khachapuri, with cheese, butter, and an egg yolk in the middle. Traditionally, tangy imeruli andsulguni cheeses are used.
Megrelian khachapuri (Megruli) is similar to Imeretian, but has more cheese added on top.
Achma, fromAbkhazia, has multiple layers and resembles a saucelesslasagna.
Gurian (Guruli) khachapuri has chopped boiled eggs inside and looks like a crescent-shapedcalzone. Gurians make them for Christmas and call them simply "Christmas pie." In the rest of Georgia, it is called "Gurian pie."
Ossetian (Osuri) khachapuri has potato and cheese as its filling. It is commonly called khabizgini.
^Bryant, Jordan (2 March 2013)."Хачапури: The Big Cheese!".sras.org. Woodside, CA: School of Russian and Asian Studies. Archived fromthe original on 18 November 2014.
^Grigoryan, Hasmik (7 August 2011).Ի՞նչ է մատուցվում այսօր դպրոցների բուֆետներում [What is being served today in school cafeterias?].«Ազատ Եվրոպա/Ազատություն» Ռադիոկայան (in Armenian).Radio Free Europe/Radio Liberty Armenian Service."...վաճառվում են հիմնականում բուլկեղեն, խաչապուրի, կարկանդակ, հոթ դոգ ու նույնիսկ մաստակ ու չիպսեր:" [...mainly buns, khachapuri, pirozhki, hot dogs and even chewing gum and chips are sold.]
