Khachapuri
Adjarian khachapuri
TypePastry
Place of originGeorgia
Serving temperaturehot
Main ingredientsCheese, eggs, flour
VariationsClosed (with cheese inside) or less commonly open (with cheese exposed)

Khachapuri (Georgian: ხაჭაპური khach’ap’uri [χatʃʼapʼuɾi] from ხაჭო khachʼo [χat͡ʃʼo] 'curd' + პური pʼuri [pʼuri] 'bread') is a traditional Georgian dish of cheese-filled bread. The bread is leavened and allowed to rise, molded into oval shape, and then filled in the center with a mixture of cheese (fresh or aged, most commonly, specialized khachapuri cheese), eggs, and butter.[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 at Tbilisi State University.[2][3] It is Georgia's national dish, included in the list of the intangible 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.

History

Georgian national dish is originally from regions of west Georgia: Adjara, Racha-Lechkhumi and Kvemo Svaneti, Samegrelo-Zemo Svaneti, Imereti and Guria.[6] The inception of Ajarian khachapuri is also linked to the Laz people, who primarily pursued fishing in ancient times. They were the first to bake this khachapuri, and its boat-shaped design is connected to their livelihood.[6] In every region of the country where khachapuri has traditionally been baked, there are different ways of making it. Khachapuri from different regions differs in baking method, shape, types of cheese, and even their names. [6]

Types

Megrelian khachapuri

There are several distinctive types of khachapuri from different regions of Georgia:

  • Imeretian (Imeruli) khachapuri is the most popular form, made with a yeast dough filled with white Imeretian salted cheese.[7]
  • Adjarian (Acharuli/Adjaruli/Lazi), 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. The cheese, butter and egg yolk are typically mixed prior to eating. Traditionally, tangy imeruli and sulguni cheeses are used.
  • Megrelian khachapuri (Megruli) is similar to Imeretian, but has more cheese added on top.
  • Gurian (Guruli) khachapuri has chopped boiled eggs inside and looks like a crescent-shaped calzone. Gurians make them for Christmas and call them simply "Christmas pie." In the rest of Georgia, it is called "Gurian pie."
  • Svanuri lemzira
  • Rachuli khachapuri
  • Khachapuri on a spit - Bread filled with sulguni and spit-roasted. Modern interpretation of the traditional dish.[8]

Outside Georgia

Khachapuri is historically popular throughout the post-Soviet states. It also has become increasingly popular as a brunch food in Israel, where it was brought over by Georgian Jews.[9]

See also

References

  1. Goldstein, Darra (1999). The Georgian feast: the vibrant culture and savory food of the Republic of Georgia. University of California Press. pp. 136–139. ISBN 0-520-21929-5.
  2. Svensson, Therese (April–May 2010). "Tracking monetary policy one big mac – and one khachapuri – at a time". Investor.ge. American Chamber of Commerce. Archived from the original on 7 October 2011. Retrieved 29 April 2010.
  3. "Khachapuri Index Project". International School of Economics at Tbilisi State University. Retrieved 29 April 2010.
  4. Jones, A. Khachapuri Granted Cultural Heritage Status Archived 2019-07-03 at the Wayback Machine Georgia Today, 2019
  5. Jones, Amy (24 January 2019). "Khachapuri Granted Cultural Heritage Status". Georgia Today. Archived from the original on 3 July 2019.
  6. 1 2 3 "ხაჭაპური — გასტრონომია". Archived from the original on 7 August 2018. Retrieved 1 August 2018.
  7. "About Food – Imeruli (Imeretian Khachapuri)". 27 July 2012.
  8. Kemper, Benjamin (14 March 2017). "A Field Guide to Khachapuri, the Indomitable Cheese Bread of Georgia". Saveur. Retrieved 13 January 2024.
  9. Norris, Anna (3 July 2014). "10 mouthwatering dishes of Israel you should really try". From The Grapevine.
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