We had a sumptuous dinner when our Georgian friends took us out for a Khachapuri dinner in Tbilisi one evening. And as all Georgian dinners go, we started off with some Georgian bread, tomato and cucumber salad, walnut filled aubergines along with the distinctive tasting Natakhtari lemonade.
The main course was the famous Adjaruli Khachapuri. According to Wikipedia, Khachapuri (Georgian: ???????? – Kha?’ap’uri or “cheese bread”) is a filled bread dish from Georgia. The bread is leavened and allowed to rise, and is shaped in various ways. The filling contains cheese (fresh or aged, most commonly suluguni), eggs and other ingredients
The Adjarian aka Acharuli/Adjaruli khachapuri is created in the form of an open boat and the hot pie is topped with raw egg and a pat of butter before serving. The Adjarian version of the Georgian cheese bread is a specialty of the province of Adjara in Georgia.
There is a method to eating this decadent offering. The slightly sour-salty sulguni cheese is mixed with butter and egg yolk. The thick outer covering – baked till it is golden brown is then broken down and gobbled using the mixture as a cheese dip.
Its heavenly to say the least.
We partook this delightful dinner in a restaurant in Old Tbilisi and thanked the wonderful chef as we left.
Check out how to make the original Adjariani cheese bread here.